JP2004000767A - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooker by which surplus oil during cooking and gravy from cooked food are excellently made to flow into an oil storage, and which is excellently cleaned, including a hot plate with good heating efficiency with respect to food to be cooked even when an oil flow-in groove is formed on the hot plate. <P>SOLUTION: The cooker includes the hot plate 1 to be heated with a heater 5, wherein thick parts 10 are arranged in the substantially center part, and the outer peripheral part of the hot plate 1. The heater 5 is disposed facing the thick parts 10, and a heating amount near the center part is larger than that in the outer peripheral part. When a swelling shape is provided, heating efficiency is deteriorated by enlarging an interval between the heater 5 and the center part on the upper surface of the hot plate 1. Thus, the center part is formed as the thick part 10, so that the heater 5 is brought into contact with the thick part 10 for heating by thermal conduction. Then radiation heat is generated and also air is heated in a space being a thin part 11 without providing the thick parts 10, so as to uniformly heat the whole hot plate. <P>COPYRIGHT: (C)2004,JPO

Description

The present invention relates to a cooking device.

加熱 Generally, a cooking device such as a pan for grilling meat has a risk of burns because a large amount of oil is scattered during the cooking of grilled meat, and there is a need for a safe cooking device. In order to solve this problem, for example, there is a conventional heating cooker disclosed in Japanese Utility Model Laid-Open No. 58-54032. FIGS. 16 and 17 are a top view and a cross-sectional view, respectively, showing this conventional cooking device. In the drawings, reference numeral 1 denotes a pot body serving as a main body of a grilled meat, and a substantially flat grilled surface 2 is provided on the upper surface. At the same time, an oil flow groove 3 is formed in the baking surface 2 such that the central portion is high and the oil flow groove 3 is gradually reduced toward the outer peripheral portion. Reference numeral 4 denotes an annular groove formed on the outer periphery of the baking surface 2, and the oil flowing through the oil flow groove 3 accumulates in the annular groove 4. Reference numeral 5 denotes a rising edge formed on the outer edge of the pot body 1. On the other hand, as shown in the back view of the hot plate in FIG. 18, a disc-shaped concave portion 6 is provided on the back surface of the pot body 1. As shown in FIG. 17, the heat source 7 incorporated in the body 8 can be mounted in this recess. The recess 6 is formed at a position surrounded by the annular groove 4.

Japanese Utility Model Publication No. 58-54032 (page 1, FIG. 3)

In the conventional heating cooker as described above, by forming the oil flow grooves in the hot plate, the surface area of the baked surface, that is, the contact area with the food decreases, and the heating efficiency of the food deteriorates. There was also.

The present invention is to obtain a heating cooker provided with a hot plate having high heating efficiency for cooking.

In the heating cooker according to the present invention, in the heating cooker having a hot plate heated by the heater, the thickness of the vicinity of the central portion and the outer peripheral portion of the hot plate is made to be a thick portion, and the heating heater is provided. The heater is disposed so as to face the thick portion, and the amount of heating near the center of the heater is larger than that at the outer periphery.

The rising shape increases the distance between the heater and the heating efficiency, and the heating efficiency deteriorates. By making the center of the upper surface of the hot plate thicker, the heater and the thicker part come into contact and heat conduction heating is performed, and the thicker part In a space where a thin portion is not provided, axial heat and air heating occur, so that the entire hot plate can be uniformly heated.

Embodiment 1 FIG.
FIG. 1 is a top view of a hot plate showing a heating cooker according to an embodiment of the present invention. In the figure, reference numeral 1 denotes a hot plate for cooking food, which is a convex, straight top surface on which the food is directly placed. Of the baking surface 2 and the linear groove surfaces 3 through which the oil dropped from the food flows on the concave bottom surface are alternately parallel to each other. An oil groove 4 for oil is formed. As shown in the cross-sectional view of FIG. 2, the hot plate 1 has a shape that rises toward the center, that is, the baking surface 2 and the groove surface 3 rise toward the center. 5 is a heater for heating the hot plate 1.

Next, the shape of the swelling of the baking surface 2 and the groove surface 3 of the hot plate 1 will be described. FIG. 2 is a sectional view taken along line AA of FIG. In the drawing, the relationship between the inclination h ₁ at the center and the inclination h ₂ at the end is h ₁ <h _2, and the inclination of the groove surface 3 is the inclination H at the center. relationship between the slope of H ₂ at ₂ and the end portion is a shape which becomes H ₁ <H _2.

In the cooking device having the above-described configuration, the baking surface 2 and the groove surface 3 are alternately parallel to each other in a straight line, and the central portion of the hot plate 1 is raised. The oil smoothly flows along the straight groove surface 3 to the groove 4.

Embodiment 2 FIG.
FIG. 3 is a sectional view of the hot plate of FIG. 1 taken along line BB, showing the cooking device according to one embodiment of the present invention. In the figure, the same reference numerals as in the first embodiment denote the same parts, and a description thereof will be omitted. In the present invention, the relationship between the groove depth T ₁ at the center of the groove surface 3 and the groove depth T ₂ in the outer peripheral direction is expressed as T ₁ <T ₂
And

構成 With such a configuration, excess oil and meat juice of the cooked food can easily flow to the outer peripheral end where the depth is greatest, and a large amount of oil and meat juice flow into the groove 4 because of the oil.

Embodiment 3 FIG.
In the first and second embodiments, both the baking surface 2 and the groove surface 3 of the hot plate 1 have a shape in which the central portion rises. However, as shown in FIG. 4, only the groove surface 3 has a shape in which the center portion rises. The baking surface 2 may have a planar shape.

Embodiment 4 FIG.
FIG. 5 is a partially enlarged view of a sectional view taken along the line BB of FIG. 1 showing the cooking device according to one embodiment of the present invention. In the figure, the same reference numerals as in the first embodiment denote the same parts, and a description thereof will be omitted. The fired surface 2 is composed of a surface B and a surface C, and is inclined at a height H. “a” indicates the width of the baking surface 2 and “b” indicates the width of the groove surface 3. The baking surface width “a” and the groove surface width “b” are the same width, and the unevenness is the same.

FIG. 6 shows a state where the food 7 is placed on the hot plate 1 having such a configuration. Since the surface area of the baked surface 2 is the sum of the surface B and the surface C, the surface area is larger than that of the flat baked surface 2 having no inclination as shown in FIG. 7, and heat is easily transmitted to the food 7 to be cooked. It can be baked quickly, and excess oil and meat juice of the cooked food can easily flow to the groove surface 3 due to the inclination of the baking surface 2.

Embodiment 5 FIG.
Further, as another embodiment of the fourth embodiment, as shown in FIG. 8, the baked surface 2 is formed as a one-way slope having a height H, or as shown in FIG. 9, the baked surface 2 is formed as a curved surface. Similar to the fourth embodiment, the same effect of increasing the surface area of the baking surface 2 and facilitating the flow of excess oil and meat juice of the food to the groove surface 3 can be obtained.

Embodiment 6 FIG.
Further, in the fourth embodiment, the burnt surface width a and the groove surface width b are the same width, but as shown in FIG. If the groove surface width b is set to be the same as the width (B + C) of the surface area of the sintering surface 2, the groove surface width b is reduced. Even if the surface width is larger than the surface width a, the surface area of the fired surface 2 increases because the height of the fired surface 2 is inclined, and the groove surface width b is increased without reducing the surface area of the fired surface 2 of the entire hot plate 1. Can be wider.

Embodiment 7 FIG.
FIGS. 11 and 12 are cross-sectional views of a main part of a hot plate of a heating cooker according to an embodiment of the present invention. In the drawings, the same reference numerals as those in the first embodiment denote the same parts, and a description thereof will be omitted. . In the present invention, a groove surface 3 for dropping juice or oil is provided with a slope having a height H, and reference numeral 8 denotes meat juice or oil such as meat.

In this manner, by providing the groove surface 3 with the slope of the height H, the meat juice, oil, and the like that have fallen on the groove surface 3 are easily collected in one place due to the inclination, and are easily collected in one place. It flows to.

Embodiment 8 FIG.
FIG. 13 is a perspective view of a main part of a hot plate of a heating cooker according to an embodiment of the present invention. In the figure, the same reference numerals as those in the first embodiment denote the same parts, and a description thereof will be omitted. Reference numeral 2a denotes a rib having a height H provided at the boundary between the baking surface 2 and the oil groove 4 for preventing the food from falling.

In the heating cooker configured as described above, when the food is placed on the baking surface 2 and cooked, the hot plate 1 has an inclined surface in which the center rises. When it is placed, it rolls in the direction of the outer peripheral edge, but can be interrupted by the rib 2a, and is prevented from falling into the groove 4 due to oil.

Embodiment 9 FIG.
FIG. 14 is a rear view of the hot plate of the cooking device according to one embodiment of the present invention, in which 1 is a hot plate, 5 is a heater, 10 is a thick portion where the thickness of the hot plate 1 is increased, Numeral 11 denotes a thin portion in which the thickness of the hot plate 1 is reduced, in which 5 portions of the heater are brought into contact with the thick portion of the hot plate 1 portion.

The relationship between the hot plate 1 and the heater 5 of the heating cooker thus configured will be described in more detail. FIG. 15 is a cross-sectional view of the heating cooker of the present invention, wherein the hot plate 1 has a thick state 10 near the center and near the inside of the oil groove 4 so as to be in partial contact with the heater 5. Other than that, the thickness is thin. Then, the distance L ₁ of the the baked surface 2 near the center of the thick portion 10 portion to a heater 5, the mutual relationship between the distance L ₂ between the baked surface 2 near the groove 4 for oil up heater 5 Since the hot plate 1 has a shape protruding toward the vicinity of the center, the relationship L ₁ > L ₂ is established. The mutual relationship between the distance L ₃ between the heaters 5 near the center and the distance L ₄ between the heater 5 near the oil reservoir 4 and the heater 5 near the center is L ₃ <L _4. Are arranged so that the following relationship holds.

Next, the thin and thick portion 11 of the hot plate 1 will be described. The central part of the hot plate 1, that is, the distance L ₃
Portion is formed as a thin wall thickness in the narrower range than the distance L _3, formed on the thin-walled in the narrower range than the distance L ₄ parts even if the distance L ₄ corresponding to an outer peripheral portion of the distance L _3. And, the distance L ₅ between the groove 4 and the heater 5 for oil have a relationship of the distance L ₂ is greater than interrelation L _5> L _2.

In the heating cooker configured as described above, when the hot plate 1 is heated by the heater 5 for cooking, the hot plate 1 has a shape protruding toward the vicinity of the center, so that the baking surface 2 The distance L ₁ to the heater 5 is longer than the distance L _2, but the heater 5 is arranged near the center of the hot plate 1 such that distance L ₃ <distance L ₄ , and 1 is in contact with the heater 5 so that heat can be efficiently transmitted to the baking surface 2. The outer peripheral edge of the hot plate 1, although the arrangement of the heater 5 is small, the distance L ₁ for the distance L ₂ between the baked surface 2 near the groove 4 for oil up heater 5 is near the thin wall thickness portion 11 Since heat is more easily transmitted and the heating heater 5 and the heating plate 1 are also in contact, the entire surface of the baking surface 2 of the heating plate 1 can be heated at a uniform surface temperature.

Furthermore, the heater 5 arranged in the space of the thin portion 11 performs heating by axial heat and air heating.

Further, from the relationship between the distance L _5> L _2, since the groove 4 and heater 5 for oil are separated, is safe, rather than the oil collected in the groove 4 for the oil is heated.

It is a top view of the hot plate of the heating cooker which shows one Example of this invention. It is AA sectional drawing of the cooking device of FIG. 1 which shows one Example of this invention. It is BB sectional drawing of the hot plate of the cooking device of FIG. 1 which shows Example 2 of this invention. It is sectional drawing of the hot plate of the cooking device which shows Example 3 of this invention. It is a principal part enlarged view of BB sectional drawing of the hot plate of the cooking device which shows Example 4 of this invention. FIG. 7 is a view showing a state in which a hot plate of the cooking device of FIG. FIG. 7 is a view showing a state in which a hot plate of the cooking device of FIG. It is a principal part enlarged view of BB sectional drawing of the hot plate of the cooking device which shows Example 5 of this invention. It is a principal part enlarged view of BB sectional drawing of the hot plate of the cooking device which shows Example 5 of this invention. It is a principal part enlarged view of BB sectional drawing of the hot plate of the heating cooker which shows Example 6 of this invention. It is a principal part enlarged view of BB sectional drawing of the hot plate of the cooking device which shows Example 7 of this invention. It is a principal part enlarged view of BB sectional drawing of the hot plate of the cooking device which shows Example 7 of this invention. It is a principal part perspective view of the hot plate of the cooking device which shows Example 8 of this invention. It is a back view of the hot plate of the heating cooker which shows Example 9 of this invention. It is sectional drawing of the cooking device which shows Example 9 of this invention. It is a top view of the conventional cooking device. It is sectional drawing of the conventional cooking device. It is a rear view of the hot plate of the conventional cooking device.

Explanation of reference numerals

1 Hot plate 2 Burnt surface 3 Groove surface 4 Groove for oil

Claims (7)

In a heating cooker having a hot plate heated by a heating heater, the thickness of a portion near a center portion and an outer peripheral portion of the hot plate is set to be a thick portion, and the heater is arranged so as to face the thick portion. A heating cooker, wherein the amount of heating in the vicinity of the center of the heating heater is larger than that in the outer periphery thereof. On the upper surface of the hot plate, a plurality of linear concave grooves inclined downward from the center to the outer peripheral direction are formed in parallel, and an outer peripheral groove for oil is connected to the concave groove at the outer peripheral edge of the hot plate. The cooking device according to claim 1, wherein the cooking device is provided. 3. The cooking device according to claim 2, wherein the groove of the hot plate is gradually deepened from the center to the outer periphery. The whole or a part of the upper surface of the strip-shaped convex portion formed between the concave grooves by forming the concave grooves in the hot plate is inclined toward the concave groove side. 3. The cooking device according to any one of 3. The heating cooker according to claim 2, wherein all or a part of an upper surface of the plurality of band-shaped convex portions formed on the hot plate is formed in a curved shape. The heating cooker according to any one of claims 2 to 5, wherein a projection is provided on an entire or a part of an upper surface of an outer peripheral end of the plurality of strip-shaped convexes formed on the hot plate. The cooking device according to any one of claims 2 to 6, wherein a groove width of the concave groove is larger than an outer peripheral width of a plurality of band-shaped convex portions formed on the hot plate.

Images