JP2003204884A - Electric cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an electric cooker capable of efficiently discharging the excessive fat and oil of a food and efficiently and safely baking vegetables, etc. <P>SOLUTION: A cooking part 20 and an outer peripheral groove 21 are formed on a plate 2, detachable from a cooker body frame 1, in which a heater 10 is casted, and a narrow projecting line 24 as a projecting part and a deep groove 25 as a recess part are formed on the cooking part 20. The highest position 25a of the groove 25 is nearer to a long side 2c of the plate 2 than the highest position 20a of the projecting line 24, and therefore, most of the fat and oil, etc., exuding out of the food flows down in the groove 25 toward the long side 2c without being blocked by food crumbs. In addition, a projecting line 26 as a wide projecting part and a shallow groove 27 as a steam discharging recess part are formed in the cooking part 20. As a result, the food can be heated in a wider area and efficiently cooked, and scattering of hot water, oil, liquid, spices, etc., on the periphery can be reduced as steam is discharged from the groove 27 even if moisture on the surface of the food is rapidly evaporated and expanded. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an electric cooker such as a hot plate, and more particularly to a plate structure.

[0002]

Conventionally, as this type of electric cooker, one disclosed in, for example, Japanese Patent Laid-Open No. 9-154744 is known. This is to provide a heating coil (heating means) on the upper part of the body (main body frame) and place a roasted meat plate (plate) on the heating coil. Further, this grilled meat plate has ridges and grooves (grooves) alternately formed on the surface, and the groove is configured to have a shape in which the center of the grilled meat plate is the highest point and becomes lower toward the end. An opening (a discharge hole) is formed in the outer peripheral portion. When the food is baked on the roasted meat plate, the food is strongly heated at the portion in contact with the ridge, and the oil and fat flowing out from the food flows down the groove and is discharged from the opening.

However, in these electric cookers,
When the carbonized food waste is accumulated on the outer peripheral portion of the grilled meat plate, the flow of the oil and fat is interrupted and is partially accumulated, and there is a possibility that the oil and fat is not discharged from the groove portion to the outer peripheral portion of the grilled meat plate. Then, in order to solve this, it is necessary to increase the number of openings and increase the size of the opening itself, which may not only increase the cost of the grilled meat plate but also reduce the rigidity of the grilled meat plate. Could lead to

On the other hand, when grilling roasted meat, vegetables are often grilled in addition to meat. However, with a plate for roasted meat in which ridges and grooves are alternately formed, meat containing oil and fat is baked well by removing excess oil and fat, but vegetables and the like containing almost no oil and fat are cooked on a cooking plate. It is difficult to bake because the contact area with it is small. Therefore, as a means for solving this, for example, the one described in Japanese Patent Laid-Open No. 2000-41860 is known. This is one in which a plurality of cooking areas capable of performing a plurality of types of cooking, specifically, a corrugated plate-shaped portion and a flat plate-shaped portion are partitioned and formed on a cooking plate (plate). Then, the meat is baked in the corrugated plate-shaped portion of the cooking plate, and the vegetables and the like are baked in the flat plate-shaped portion.

However, when vegetables and the like are baked in the flat plate-shaped portions of these cookers, water, oil, liquid seasonings, and the like may be scattered along with a plosive sound. This is because when water contained in vegetables and liquid seasonings is heated and expanded rapidly, water, oil, liquid seasonings and the like around them are scattered. The scattered water, oil or liquid seasoning may come into contact with the skin of a person who is cooking.

A first object of the present invention is to solve the above problems and to provide an electric cooker having a plate capable of satisfactorily discharging excess oil and fat flowing out from food into an outer peripheral groove. A second object is to provide an electric cooker having a plate that can satisfactorily and safely grill not only meat but also vegetables.

[0007]

The electric cooker of the present invention comprises:
A main body frame and a plate placed on the main body frame and heated by a heating means. A cooking section and an outer peripheral groove that surrounds the outer periphery of the cooking section are formed in the plate, and the convex section is formed on the cooking section. In an electric cooker having a recess and a recess,
The highest position of the recess is formed at a position closer to one side than the center of the plate, and the lowest position of the outer peripheral groove is formed at a position closer to the other side of the plate.

According to the present invention configured as above, when food is baked in the cooking section of the plate heated by the heating means, most of the excess oil and fat flowing out from this food flows down the concave portion to the other side. Collect on the other side of the peripheral groove. Also, a small amount of oil and fat flows down the concave portion to one side and collects on one side of the outer peripheral groove, further flows down this outer peripheral groove toward the lowest position, and collects on the other side of the outer peripheral groove.

Further, the electric cooker of the present invention includes a main body frame,
A plate that is placed on the main body frame and that is heated by the heating means is formed. A cooking section and an outer peripheral groove that surrounds the outer periphery of the cooking section are formed on the plate, and the cooking section has a convex portion and a concave portion. In the formed electric cooker, the recess is formed in a relatively shallow shape for removing steam.

According to the present invention configured as above, when a food such as vegetables containing almost no fats and oils is baked in the cooking section, the portion of the food in contact with the convex portion is baked, and
The part that is not in contact with the convex part is also heated by the radiant heat from the concave part that is separated from the food by a very short distance,
Even when water contained in food or liquid seasoning is heated and expands rapidly, it escapes from the shallow recess.

Further, in the electric cooker of the present invention, in claim 2, the total area of the convex portions of the cooking section is formed larger than the total area of the concave portions.

According to the present invention configured as described above, when heating food such as vegetables in the cooking section, the food comes into contact with the convex portions in a large area and is baked.

[0013]

Embodiments of the present invention will be described below.
A description will be given based on FIGS. 1 to 7. The electric cooker of the present invention comprises a main body frame 1 and a plate 2 which is detachable from the main body frame 1. The body frame 1 is formed of a synthetic resin or the like into a substantially rectangular frame shape having an open top. A wall portion 3 is formed on the outer periphery of the body frame 1, and a heat shield plate 5 is provided above the bottom portion 4 of the body frame 1. Further, in the wall portion 3, a concave portion 6 for positioning a plug receiver 11 of a plate 2 to be described later is formed in a notch shape at substantially the center of one long side 1a, and both short sides 1b, 1b thereof. The handle 1 of the plate 2, which will be described later, is located approximately in the center of the
A pair of recesses 7 and 7 for positioning the 2 and 12 are formed in a notch shape. Further, on the other long side 1c side of the main body frame 1, a cutout portion 8 is formed from the wall portion 3 to the bottom portion 4 substantially at the center thereof, and a tray 9 is provided for the cutout portion 8.
Is detachably attached. Furthermore, the notch 8
Also, corresponding to the tray 9, the heat shield plate 5 also has a cutout 5a.
Are formed.

The plate 2 is formed of an aluminum alloy or the like into a substantially rectangular shape. A heater 10 as a heating means is cast in the plate 2 and the surface thereof is covered with a fluororesin or the like. Both ends 10a, 10b of the heater 10 project from one long side 2a of the plate 2, and plug ends 11 are attached to both ends 10a, 10b of the projecting heater 10. Further, a pair of handles 12, 12 are attached to both short sides 2b, 2b of the plate 2. When the plate 2 is attached to the body frame 1, the plug receiver 11 and the handles 12, 12 are received by the recess 6 and the recesses 7, 7, respectively. Further, a plug 13 having a temperature adjusting mechanism 13a is detachably connected to the plug receiver 11. Reference numeral 14 is a power cord extending from the plug 13.

The plate 2 will be described in detail. The plate 2 has a cooking section 20 formed at the center on one side thereof.
And an outer peripheral groove 21 formed so as to surround the cooking section 20. The cooking unit 20 is convex upward as a whole, and the highest position 20a is located on the long side 2a rather than the center.
It is formed so that. Further, the cooking unit 20 is
The first cooking section 22 and the second cooking section 23 are provided side by side. The first cooking section 22 has a ridge that is a narrow ridge.
24 and a groove 25 which is a recess slightly wider and deeper than the ridge 24. And these ridges 24 and grooves
The 25 are alternately formed so as to be parallel to the short side 2 b of the plate 2. Also, the highest 25a of the groove 25
Is closer to the long side 2a than the highest rank 20a of the cooking section 20. On the other hand, the second cooking section 23 has a wide ridge 26 which is a ridge and a groove which is a recess narrower and shallower than the ridge 26.
It is formed by 27 and. Then, these ridges 26 and grooves 27
Are alternately formed so as to be parallel to the short side 2b of the plate 2. In addition, the highest 27a of the groove 27
Is substantially the same as the highest position 20a of the cooking section 20.
The depth of the groove 27 is less than 1 mm, and in this example, it is about 0.5 mm at the maximum. In addition, the ridges 24 of the first cooking section 22
The ridges 26 of the second cooking section 23 are configured to have substantially the same height.

Further, the outer peripheral groove 21 is formed in an annular shape so as to surround the cooking section 20, and one long side 2 of the plate 2 is formed.
The portion along a is high and the vicinity of the center is formed to be the highest position 21a, and the portion along the other long side 2c of the plate 2 is low, and the vicinity of the center is the lowest position 21b.
It is formed so that. Furthermore, the lowest position of the outer peripheral groove 21
21b has a discharge hole 28 that penetrates the front and back of the plate 2.
Are formed. The discharge hole 28 is formed in the plate 2
It is formed so as to be located above the tray 9 when the is attached to the body frame 1. Further, the cutout portion 5a is formed so as to avoid the range projected downward from the discharge hole 28. A flat third cooking section 29 is formed on the other surface of the plate 2.

Next, the operation of this embodiment will be described. First, the plate 2 is attached to the main body frame 1 in advance so that one surface of the plate 2 faces upward. At this time, the plug receiver 11 is received by the recess 6, the handles 12, 12 are received by the recesses 7, 7, and the discharge hole 28 is located above the receiving tray 9. Then, the plug 2 is heated by connecting the plug 13 to the plug receiver 11 of the plate 2 and operating the temperature adjusting mechanism 13 a of the plug 13 to energize the heater 10.

When baking foods rich in fats and oils such as meat (hereinafter referred to as "meat" as a typical example), this meat is placed in the first cooking section 22. At this time, the meat is heated from the portion in contact with the ridge 24 and the meat passes through the fire, and the excess oil and fat that has exuded from the meat flows down the relatively deep groove 25. Most of the oil and fat that has exuded is located near the long side 2a of the plate 2 because the highest 25a of the groove 25 is biased toward the long side 2a.
It flows down to the outer peripheral groove 21 and reaches the lowest position 21 of this outer peripheral groove 21.
It is dripped on the tray 9 from the discharge hole 28 formed in b.
A portion of the oil and fat flows down the groove 25 toward the long side 2a to reach the outer peripheral groove 21, flows down the outer peripheral groove 21 toward the lowest position 21b, and drops from the discharge hole 28 to the tray 9. In addition,
Food scraps such as meat pieces and seasonings may be carbonized during cooking, and the carbonized food scraps may collect in the first cooking section 22, but since the surface of the plate 2 is covered with a fluororesin or the like, The food scraps of the can be easily removed with disposable chopsticks or kitchen paper. In particular, with respect to the food waste dropped from the long side 2a side to the long side 2c side, the food waste is not accumulated on the long side 2c side of the outer peripheral groove 21 by dropping the food waste from the discharge hole 28 to the tray 9 with a disposable chopstick or the like. You can Then, as long as the food waste on the first cooking section 22 is dropped and the food waste is not accumulated on the long side 2c side of the outer peripheral groove 21, the long side 2a side of the outer peripheral groove 21 is short. Even if food scraps are accumulated on the side 2b, most of the oil and fat will flow down the first cooking section 22 to the long side 2c of the plate 2, so that the oil and fat exuded from the meat will not be much in the outer peripheral groove 21. It is possible to satisfactorily discharge it from the discharge hole 28 to the tray 9 without storing it. Also, some oils and fats flow down the groove 25 toward the long side 2a, but even if food waste is accumulated in the outer peripheral groove 21, it is not completely blocked, so it gradually passes through the gap of food waste. The outer peripheral groove 21 to the discharge hole.
It will flow slowly toward 28. Further, since the amount of oil and fat flowing down to the long side 2a is small, even if this oil and fat slowly flows down through the outer peripheral groove 21 toward the discharge hole 28, there is almost no accumulation.

Next, when baking a food such as a vegetable containing almost no fats and oils (hereinafter referred to as “vegetable” as a typical example), this vegetable is placed in the second cooking section 23. At this time, the vegetables come into contact with the wide ridges 26 over a wide area, and heat is received at the contacted portions, so that the fire can pass efficiently. On the other hand, even in the portion facing the groove 27 of vegetables, this groove 27 is as shallow as 0.5 mm at the maximum, that is, since the distance between the vegetables and the groove 27 is short, the vegetables are slightly heated by the radiant heat. Become. When vegetables are heated, the water on the surface of the vegetables may evaporate and expand rapidly between the vegetables and the cooking section, causing a popping noise and scattering of hot water, oil, liquid seasonings and the like around the vegetables. . This is particularly noticeable when the vegetables which have been washed with water or liquid seasoning are placed in the hot plate-shaped cooking section. However, since the shallow groove 27 is formed in the second cooking section 23, even if the water abruptly evaporates and expands between the vegetables and the ridges 26, the steam will escape from the groove 27, so that it becomes hot. The risk of splashing water, oil, liquid seasonings, etc. is reduced. Although food waste such as vegetable pieces and seasonings may be carbonized during cooking and the carbonized food waste may be collected in the second cooking section 23, the surface of the plate 2 is covered with a fluororesin or the like. Therefore, these food wastes are easily removed with disposable chopsticks or kitchen paper.

When making okonomiyaki, pancakes, yakisoba, etc., the flat third cooking section 29 formed on the other side of the plate 2 is used. In this case, the plate 2 is attached to the main body frame 1 so that the third cooking section 29 formed on the other surface side of the plate 2 faces upward, and the plug receiver 11 is plugged.
Plate 2 by connecting 13 and operating the temperature control mechanism
To heat. Then, the ingredients such as okonomiyaki, pancake, and yakisoba are cooked on the third cooking section 29 of the heated plate 2.

When the cooking is completed, the temperature control mechanism 13a of the plug 13 is operated to cut off the power supply to the heater 10. And when the plate 2 has cooled a little, this plate 2
Wipe off food wastes, oils, etc. that have accumulated on the surface of the with a kitchen paper. Since the surface of the plate 2 is coated with fluororesin or the like, food waste can be easily dropped off with kitchen paper or the like. Then, the plug 13 is removed from the plug receiver 11, the plate 2 is removed from the body frame 1, and the discharge hole 28 and its periphery are cleaned with kitchen paper or the like. Further, the tray 9 is provided with the cutout portion 8 of the body frame 1.
And dispose of oils and food waste received during cooking.

As described above, according to the present invention, the cooking portion 20 and the outer peripheral groove 21 are formed in the plate 2 which is detachably attached to the main body frame 1 of the electric cooker and in which the heater 10 as the heating means is cast.
In the first cooking section 22 of the cooking section 20, a convex strip 24 that is a relatively narrow convex section and a groove 25 that is a relatively deep concave section are alternately formed,
By setting the highest position 25a of the groove 25 closer to the long side 2a of the plate 2 than the highest position 20a of the ridge 24, and setting the lowest position 21b of the outer peripheral groove 21 on the long side 2c side of the plate 2, Most of the oil and fat that has exuded from the food flows down the groove 25 toward the long side 2c without being blocked by the food waste. Further, by forming the wide convex strip 26 that is a convex portion and the shallow groove 27 that is a concave portion in the second cooking portion 23 of the cooking portion 20, the food will be heated in a wide area, and efficiently. It can be cooked, and even if the water contained in the surface of the food rapidly evaporates and expands, the steam escapes from the groove 27, so that it is possible to reduce the risk of splashing hot water, oil, liquid seasonings and the like around it. .

The present invention is not limited to the above embodiment, and various modifications can be made within the scope of the invention. For example, in the above-mentioned embodiment, the highest part of the concave part of the first cooking part is formed to be slightly closer to the long side of the one part than the highest part of the convex part, but the end part of the one long side is the highest part of the concave part. You may form so that it may become a rank. Further, in the above-described embodiment, the convex portions are the convex stripes and the concave portions are the grooves, but they may be formed in other shapes. Further, in the above embodiment, the discharge hole is formed at the lowest position of the outer peripheral groove,
A deep recess may be formed instead of the discharge hole, and oil and fat or food waste may be stored in this recess, or the outer peripheral groove itself may be deeply formed.

[0024]

The electric cooker according to the present invention comprises a main body frame and a plate placed on the main body frame and heated by the heating means. The plate is provided with the cooking section and the outer periphery of the cooking section. In an electric cooker in which an outer peripheral groove is formed and a convex portion and a concave portion are formed in the cooking portion, the highest position of the concave portion is formed at a position closer to one side than the center of the plate, and the outer peripheral groove It is formed at a position closer to the other side of the plate, and when food is baked in the cooking section of the plate heated by the heating means, most of the excess oil and fat flowing out of this food has a recess on the other side. It flows down and collects on the other side of the outer peripheral groove, and a small amount of oil and fat flows down the concave part on one side and collects on one side of the outer peripheral groove. Because it gathers on the side, excess oil and fat is added to the cooking section. Preventing the accumulation can be efficiently collected on the other side of the circumferential groove.

The electric cooker of the present invention includes a body frame and
A plate that is placed on the main body frame and that is heated by the heating means is formed. A cooking section and an outer peripheral groove that surrounds the outer periphery of the cooking section are formed on the plate, and the cooking section has a convex portion and a concave portion. In the formed electric cooker, the recess is formed in a relatively shallow shape for removing steam, and when a food containing almost no fat or oil such as vegetables is baked in the cooking section, the food comes into contact with the projection. The part was baked,
The part that is not in contact with the convex part is also heated by the radiant heat from the concave part that is separated from the food by a very short distance,
Even if the water contained in the food or liquid seasoning is heated and rapidly expanded, it escapes from the shallow recesses, so that vegetables and the like can be baked well and safely.

Further, in the electric cooker of the present invention, in claim 2, the total area of the convex portions in the cooking section is formed larger than the total area of the concave sections, and food such as vegetables is heated in the cooking section. At this time, since the food comes into contact with the convex portions in a large area and is baked, the food such as vegetables can be baked more efficiently.

[Brief description of drawings]

FIG. 1 is a plan view of an electric cooker showing an embodiment of the present invention.

FIG. 2 is a plan view of the plate.

FIG. 3 is a plan view of the body frame of the same.

FIG. 4 is a sectional view taken along the line AA of the plate.

FIG. 5 is a sectional view taken along line BB of the plate.

FIG. 6 is a sectional view of the plate taken along line CC of FIG.

FIG. 7 is a DD sectional view of the plate.

FIG. 8 is a sectional view of the plate taken along line EE of FIG.

[Explanation of symbols]

1 body frame 2 plates 2a One long side (one side) 2c The other long side (the other side) 10 Heater (heating means) 20 Cooking Department 20a highest 21 peripheral groove 21a highest 21b lowest 24 ridges (projections) 25 groove (recess) 25a highest 26 ridges (projections) 27 groove (recess)

─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission Date] April 18, 2003 (2003.4.1)
8)

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0021

[Correction method] Change

[Correction content]

When the cooking is completed, the temperature control mechanism 13a of the plug 13 is operated to cut off the power supply to the heater 10. And when the plate 2 has cooled a little, this plate 2
Wipe off food wastes, oils, etc. that have accumulated on the surface of the with a kitchen paper. Note that the plate 2 is because the surface is covered by a fluoric resin, can be dropped easily food debris in kitchen paper or the like. Then, the plug 13 is removed from the plug receiver 11, the plate 2 is removed from the body frame 1, and the discharge hole 28 and its periphery are cleaned with kitchen paper or the like. Further, the tray 9 is removed from the cutout portion 8 of the main body frame 1 to discard the oil and fat and food waste received during cooking.

[Procedure Amendment 2]

[Document name to be corrected] Drawing

[Name of item to be corrected] Figure 5

[Correction method] Change

[Correction content]

[Figure 5]

Claims (3)

[Claims] 1. A body frame and a plate placed on the body frame and heated by a heating means, wherein a cooking section and an outer peripheral groove surrounding the outer periphery of the cooking section are formed on the plate. In an electric cooker in which a convex portion and a concave portion are formed in the cooking portion, the highest position of the concave part is formed at a position closer to one side than the center of the plate, and the lowest position of the outer peripheral groove is located on the other side of the plate. An electric cooker characterized by being formed in a close position. 2. A main body frame and a plate placed on the main body frame and heated by a heating means, wherein a cooking section and an outer peripheral groove surrounding the outer periphery of the cooking section are formed in the plate. An electric cooker in which a convex portion and a concave portion are formed in a cooking section, wherein the concave portion is formed in a relatively shallow shape for removing steam. 3. The total area of the convex portions of the cooking section is formed to be larger than the total area of the concave portions.
The electric cooker described.