JP2003219971A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To retain excellent cleanability while preventing flying of a liquid such as oil and readhesion of the liquid to food to be cooked. <P>SOLUTION: When a plate 3 is heated to cook food S to be cooked on the surface of the plate 3, an oil component O come out of the food S to be cooked flows down in a grooved portion 8 and stays in a space 16 between the grooved portion 8 and an oil guard 11. When broth M or the like come out of the food S to be cooked is then put together with the oil component O stayed in the grooved portion 8, the oil component O and broth M or the like are flown off. However, the oil component and broth M flown off strikes on the oil guard 11 fitted in the grooved portion 8 to prevent them from flying off there. <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 a cooking device for heating an object to be cooked on a plate for cooking.

[0002]

A hot plate as this type of cooking device heats an object to be cooked on the plate with a heat source such as a sheath heater to cook the food. There was a lot of splattered oil, and the splattered oil adhered to the area around the main body after cooking was completed, making it sticky, and cleaning it to wipe it off was difficult. Further, when the stirrup is stretched out during cooking, the splashed oil adheres to the hand, causing a problem that it feels hot although it does not lead to burns and the hand becomes sticky.

FIG. 9 shows a conventional hot plate for specially cooking, for example, yakiniku. In the figure, 10
Reference numeral 1 denotes a plate (grooved plate) for heating and cooking an object to be cooked S such as meat, and a plurality of concave groove portions 102 are formed on the upper surface of the plate 101. Then, when the food S to be cooked is placed on the upper surface of the plate 101 and the plate 101 and thus the food S to be cooked are heated by a heat source (not shown), an excess oil component O of the food S to be dripped drips in the valleys of the grooves 102. , Collect there. This makes it possible to bake the food S to be cooked in a so-called healthy state in which the amount of extra oil O is small.

In practice, however, as shown in FIG. 10, the portion of the food to be cooked S (particularly thin meat) facing the groove 102 (see symbol S ') is bent, so that the oil content O accumulated in the groove 102 is reduced. May adhere to the food S to be cooked again, and the food S to be cooked may become greasy.

Another problem is that, as shown in FIG. 11, the groove portion, especially when the food S to be cooked is first turned over.
The meat juice M containing water drips into the high-temperature oil O accumulated in 102, and the oil O is likely to be scattered at once. In this case, it is considered that the groove 102 should be deepened, but if so, it becomes difficult to wipe off the oil O accumulated in the groove 102 at the time of cleaning, and the cleaning property deteriorates.

A hot plate shown in FIG. 12 was devised to solve these problems. In the figure, the plate 111 here has a plurality of holes 113 formed in place of the above-mentioned groove 102 for dropping the oil O or the water-containing meat juice M from the food S into the water tray 112. ing. Further, 114 is a heater as a heat source, which is provided in contact with the lower surface of the plate 111. The water tray 112 containing the water W has a bottomed heat shield plate 11 facing the hole 113.
The plate 111 is provided on the bottom surface of the heat shield plate 115, and the plate 111 is arranged on the upper opening side of the heat shield plate 115. Reference numeral 116 is a frame-shaped main body that forms the outer shell of the hot plate.

In this case, the heater 114 is energized to turn on the plate 1.
11 As a result, when the food S to be cooked is heated, the gravy M containing water from the food S to be dropped falls into the water W in the water pan 112 through the hole 113, but the water pan 112 is below the plate 111. Moreover, since it is located at a distance, the oil content O
Is reattached or the amount of oil O scattered when the food S is turned over is small.

However, in the perforated plate 111 shown in FIG. 12, it is difficult to wash the plate 111, and the water tray 11 is used.
It was necessary to put water W in 2 and use it, and it took time and labor each time cooking was performed.

The present invention is intended to solve the above-mentioned problems, and prevents the scattering of liquid such as oil and the re-adhesion of the liquid to the object to be cooked, but at the same time, has an excellent cleaning property without trouble. It is an object of the present invention to provide a cookware that can be maintained.

[0010]

In order to achieve the above-mentioned object, the heating cooker according to claim 1 of the present invention forms a groove portion in a heating cooker for cooking, and is attached to this groove portion, and It is provided with a guard member for preventing the scattering of.

In this case, when the heated cooking object is cooked, the oil component discharged from the cooking object flows down into the groove portion and is collected in the gap between the groove portion and the guard member. After that, when meat juice from the food to be cooked is mixed with the oil accumulated in the groove, liquids such as oil and meat juice scatter, but the scattered oil or liquid such as meat juice hits the guard member mounted in the groove. , Don't scatter outside.

In the cooking device according to the second aspect of the present invention, the height of the upper portion of the guard member and the height of the upper surface of the plate material are different.

In this case, when the food to be cooked is picked up with a chopstick or the like while sliding on the surface of the plate material, the guard member mounted on the surface of the plate material does not get in the way and the food to be cooked is comfortable. You can take it out.

In the cooking device according to the third aspect of the present invention, the size of the guard member is not less than half the size of the groove.

In this case, most of the liquid such as oil and meat juice scattered from the groove hits the guard member, and the scattering from there to the surroundings can be effectively suppressed.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION An embodiment of the cooking apparatus according to the present invention will be described below with reference to the accompanying drawings. The heating cooker in this embodiment is a hot plate. FIG. 1 shows a state in which an oil guard 11, which will be described later, is not attached, and a heater 2 as a heat source is provided inside a frame-shaped main body 1 including an outer shell of a hot plate. Then, the plate 3 is detachably attached to the upper opening of the main body 1 so as to be in contact with the heater 2.
By heating the plate 3 by the heat from the heater 2, the cooking target S placed on the plate 3 can be cooked. In addition, 4 is a heat shield plate interposed between the main body 1 and the heater 2, which alleviates the heat effect from the heater 2 to the main body 1.

The plate 3 is composed of a plate-shaped placing portion 5 for the object to be cooked S located in the central portion, and a flange portion 6 formed on the outer periphery of the placing portion 5. The back surface (lower surface) of the mounting portion 5 facing the heater 2 is formed in a substantially flat shape without unevenness, but the front surface (upper surface) of the mounting portion 5 on which the food S to be cooked is large except for the peripheral portion. As shown in FIG. 1, the ridge portions 7 are convex and concave, and the ridge portions 7 protruding upward and the groove portions 8 as valley portions that are downwardly depressed are formed alternately and at equal intervals. That is, the plate 3 here is the same grooved plate as that of the conventional FIGS.

2 and 3 show an oil guard 11 as a guard member which is detachably mounted so as to be inserted into the groove portion 8 of the plate 3. The oil guard 11 here is made of die-cast aluminum, and its surface is coated with fluorine to enhance cleaning performance.
Rod-shaped mounting portions provided at equal intervals corresponding to the groove portions 8.
12 and a connecting portion 14 in which both ends of each mounting portion 12 are connected to each other, and a folded-back portion 13 for facilitating attachment and detachment of the oil guard 11 is formed at the end portion. The mounting portion 12 is formed to have a narrower cross-sectional shape than the connecting portion 14, and when the mounting portion 12 is aligned with the groove portion 8 and the oil guard 11 is placed on the surface of the plate 3, as shown in FIG. The upper surface of the groove portion 8 and the mounting portion
12 lower surfaces do not touch each other, always have a gap of several millimeters
16 is generated, and oil O is accumulated there. Further, at this time, the upper surface of the mounting portion 12 is also lower than the upper surface of the mountain portion 7 forming the upper surface of the plate 3. Further, the size of the mounting portion 12 of the oil guard 11, that is, the width dimension D1 is formed to be more than half the size of the groove portion 8, that is, the width dimension D2. In this case, the cooked item S to the groove 8
A gap that does not hinder the oil O from flowing into the groove 8 and guides the oil O from the food S to the groove 8 by the capillary phenomenon.
It is preferable to form 17 between the side surface of the mounting portion 12 and the side surface of the groove portion 8.

4 and 5 show another example of the oil guard 21. The oil guard 21 here is formed by spot-welding both ends of the mounting portion 12 made of a steel rod or a stainless steel rod to the connecting portion 14 also made of a steel rod or a stainless steel rod so as to form a mesh. In this way, simply spot welding the bar material to the oil guard of the desired shape
You can also get 21. Since each mounting portion 12 is placed on the connecting portion 14, when the mounting portion 12 is aligned with the groove portion 8 and the oil guard 21 is mounted on the surface of the plate 3, the mounting portion 12 is also mounted on the upper surface of the groove portion 8. The lower surface of the portion 12 is not in contact with each other, and a gap 16 of several millimeters is always formed, and the oil component O is collected therein. In addition, the positional relationship between the upper surface of the mounting portion 12 and the top surface of the mountain portion 7 and the width dimensions D1 and D2 of the mounting portion 12 and the groove portion 8 are described above.
It has in common with 11.

Next, referring also to FIGS. 6 to 8,
The operation of the above configuration will be described. When cooking, while holding the folded-back portion 13 of the oil guard 11 at the end of the connection portion 14 with a finger in advance, the oil guard 11 is attached so that the groove portion 8 of the oil guard 11 fits the mounting portion 12 of the plate 3. Place it on the surface of the plate 3. Then, an object to be cooked S such as grilled meat is placed on the plate 3, and the heater 2 is energized to heat and cook the plate 3 and thus the object to be cooked S.

As shown in FIG. 7, when the food S to be cooked is baked,
The oil component O that comes out of the object to be cooked S flows down from the ridges 7 formed on the surface of the plate 3 to the groove 8 which is a valley, and is collected in the gap 16 between the groove 8 and the mounting portion 12 of the oil guard 11. When a liquid such as meat juice M is mixed with the oil component O, these oil components O and meat juice M are scattered. However, when the oil guard 11 is installed, the scattered oil components O and meat juice M are dispersed in the oil guard 11. When it hits the mounting portion 12, it does not scatter to the outside, and it is possible to prevent oil O, gravy M, etc. from re-adhering to the food S to be cooked, and reduce stains on the main body 1 and the floor surface. Cleanability is improved. Further, even when a plate is spread on the surface of the plate 3 to remove the food S to be cooked, it is possible to prevent stains on the hands due to the scattering of the oil O or the gravy M.

If the width dimension D1 of the mounting portion 12 of the oil guard 11 is extremely narrow with respect to the width dimension D2 of the groove portion 8, the oil O, the gravy M, etc. scatter from the gap 17 to the outside, and the oil guard 11 However, the width dimension D1 of the mounting portion 12 is preferably half or more of the width dimension D2 of the groove portion 8. In this way, the oil guard 11 can effectively prevent the oil O, the broth M, and the like from scattering.

If a gap 17 is formed between the side surface of the mounting portion 12 and the side surface of the groove 8 to guide the oil O from the food S to the groove 8 by the capillary phenomenon, Since the oil component O can be exactly absorbed from the gap 17 and stored in the gap 16, the excess oil component O of the cooking target S can be removed to perform so-called healthy cooking with improved taste.

Further, in the case of an object to be cooked S such as thin meat, when the object to be cooked S is placed on the surface of the mounting portion 5 of the plate 3, the object to be cooked S bends and falls into the groove portion 8, but the oil guard 11 When the object S to be cooked comes into contact with the upper surface, the object S to be cooked no longer bends, so that the object S to be cooked does not re-match with the oil O accumulated in the groove portion 8 and the object S to be cooked can be prevented from becoming greasy.

Thus, even if the water tray 112 is not prepared as in the conventional case, only by mounting the oil guard 11 on the surface of the plate 3, the oil splashes from the plate 3 and the oil content O to the cooked food S It is possible to prevent re-adhesion of broth and meat juice M.

On the other hand, after cooking is finished, the folded portion 13 of the oil guard 11 at the end of the connecting portion 14 is pinched with a finger to remove the oil guard 11 from the surface of the plate 3. Since the surface of the oil guard 11 is coated with fluorine, dust and scorching can be easily wiped off and the oil guard 11 is clean.
That is, by forming the fluorine coating layer on the surface of the oil guard 11, the cleanability of the oil guard 11 can be improved.

As described above, in the above-described embodiment, in the heating cooker for heating the plate 3 which is the plate material by the heater 2 which is the heat source provided in the main body 1, the surface of the plate 3 is spaced at predetermined intervals. In addition to forming the groove portion 8, an oil guard 11 (or an oil guard 21), which is detachably attached to the groove portion 8 and serves as a guard member for preventing the oil collected in the groove portion 8 from scattering, is provided.

In this case, when the plate 3 is heated to cook the object S to be cooked on the surface of the plate 3, the object S to be cooked is
The oil component O that has flown out flows down into the groove portion 8 and collects in the gap 16 between the groove portion 8 and the oil guard 11. After that, when the oil component O such as the meat juice M from the food S to be collected in the groove portion 8 is combined, the oil component O or the meat juice M or the like scatters. Since it hits the guard 11, it does not scatter outside. Therefore, it is possible to prevent the oil from splashing from the plate 3 and the re-adhesion of the oil to the cooked object S without forming the groove 8 deeply or providing the water tray 112 and the like, and it is possible to perform an excellent cleaning without trouble. You can maintain sex.

Further, in this embodiment, the mounting portion 12 of the oil guard 11 when the oil guard 11 is mounted on the plate 3
Since the upper surface of the plate 3 is lower than the upper surface of the plate 2 (the upper surface of the mountain portion 7), when the food S is picked up with a chopstick and taken out while sliding on the plate 3 surface, The oil guard 11 mounted on the top does not get in the way, and the cooked object S can be taken out without a feeling of strangeness.

Further, in this embodiment, the width dimension D1 of the mounting portion 12 of the oil guard 11 is set to the width dimension D2 of the groove portion 8.
By making it more than half, the oil content O scattered from the groove 8
Most of the meat, broth, etc. hits the mounting portion 12 of the oil guard 11, and scattering from there to the surroundings can be effectively suppressed.

The present invention is not limited to the above embodiments, but various modifications can be made within the scope of the gist of the present invention. In the embodiment, the grooves 8 are formed at equal intervals, but the intervals may be non-uniform, or may be formed in various patterns in consideration of designability and the like. Further, the present invention can be applied to any cooking device other than a hot plate in which oil or the like may be scattered.

[0032]

According to the cooking device of the first aspect of the present invention, it is possible to prevent the scattering of liquid such as oil and the re-adhesion of the liquid to the object to be cooked, but it is easy to clean and has excellent cleanability. Can be maintained.

According to the cooking device according to the second aspect of the present invention, the guard member mounted on the surface of the plate material does not get in the way, so that the cooked object can be taken out without a feeling of strangeness.

According to the cooking device of the third aspect of the present invention, scattering from the guard member to the surroundings can be effectively suppressed.

[Brief description of drawings]

FIG. 1 is a cross-sectional view of a heating cooker without an oil guard attached according to an embodiment of the present invention.

FIG. 2 is a perspective view of an oil guard showing an embodiment of the present invention.

FIG. 3 is a sectional view taken along line AA of FIG. 2 showing an embodiment of the present invention.

FIG. 4 is a perspective view of an oil guard showing another example.

5 is a cross-sectional view taken along line BB of FIG. 4 showing another example.

FIG. 6 is a partial cross-sectional view showing a state in which an oil guard is placed on the plate surface according to the embodiment of the present invention.

FIG. 7 is a partial cross-sectional view of an essential part during cooking showing an embodiment of the present invention.

FIG. 8 is a partial cross-sectional view of an essential part of an embodiment of the present invention, particularly when thin meat is cooked as an object to be cooked.

FIG. 9 is a partial cross-sectional view of an essential part during cooking showing a conventional example.

FIG. 10 is a partial cross-sectional view of an essential part of a conventional example, particularly when thin meat is cooked as an object to be cooked.

FIG. 11 is a partial cross-sectional view of a main part showing a scattered state of oil and meat juice showing a conventional example.

FIG. 12 is an overall cross-sectional view of a cooking device showing another conventional example.

[Explanation of symbols]

1 body 2 heater (heat source) 3 plates 8 groove 11 Oil guard (oil guard member) 12 Mounting part 21 Oil guard (oil guard member)

   ─────────────────────────────────────────────────── ─── Continued front page    F-term (reference) 4B040 AA03 AA08 AB05 AC03 AD04                       AE11 AE13 CA04 CA12 EB03                       EB14

Claims (3)

[Claims] 1. A heating cooker for cooking, characterized in that a groove is formed and a guard member, which is attached to the groove and prevents the liquid from splashing, is provided. 2. The cooking utensil according to claim 1, wherein the height of the upper portion of the guard member is different from the height of the upper surface of the plate member. 3. The cooking utensil according to claim 1, wherein the size of the guard member is not less than half the size of the groove.