JP2004065766A - Cooking container and cooker - Google Patents

Cooking container and cooker Download PDF

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JP2004065766A
JP2004065766A JP2002231874A JP2002231874A JP2004065766A JP 2004065766 A JP2004065766 A JP 2004065766A JP 2002231874 A JP2002231874 A JP 2002231874A JP 2002231874 A JP2002231874 A JP 2002231874A JP 2004065766 A JP2004065766 A JP 2004065766A
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pot
container
heating
heat
pan
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JP3663632B2 (en
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Takuya Watanabe
渡邊　卓也
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Toshiba Home Technology Corp
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Toshiba Home Technology Corp
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Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking pot which is excellent in energy saving, prevents the heat radiation out of its pot, and can be handled with hands even immediately after the cooking. <P>SOLUTION: This cooking pot 11 is externally covered with a heat insulating member 81 which has less thermal conductivity than a pot body 12. A recessed part 82 formed on the outer surface of the pot 11 is fitted with a protruding part 83 formed on the heat insulating member 81, which helps easily attach the heat insulating member 81 to even a deformed pot due to variations in production. Therefore, the heat radiation from the pot 11 and external heat influence can be prevented, leading to better productivity. <P>COPYRIGHT: (C)2004,JPO

Description

【０００１】
【発明の属する技術分野】
本発明は、調理性能，保温性能，省エネルギー性能および使用性を考慮した調理容器および調理器に関する。
【０００２】
【発明が解決しようとする課題】
従来、この種の調理を目的とする鍋は、熱伝導性に優れた材料（例えばアルミニウム）や、熱伝導性の悪い材料（例えばステンレス）を主材料として使用している。熱伝導性に優れた材料を使用する主な目的は、鍋内に早く加熱エネルギーを伝えることにあり、熱伝導性の悪い材料を使用する主な目的は、鍋からの放熱を抑制することにある。
【０００３】
熱伝導性に優れた材料（例えばアルミニウム）を主材料とした鍋は、調理中に鍋からの放熱により鍋の温度低下が生じ、調理性能が劣化するので、鍋の温度を上昇させるために再度加熱を行なう必要がある。また、保温中も温度低下による露付などの不具合や、鍋の温度を上昇させるための加熱が必要で、調理性能および保温性の低下や、省エネルギー性能の低下を来たす問題があった。
【０００４】
一方、熱伝導性の悪い材料（例えばステンレス）を主材料とした鍋は、調理や保温において鍋内の温度を上昇させるために、熱伝導性に優れた材料の鍋よりも加熱を多く必要とするため、本来必要以上に加熱を行なわなければならず、省エネルギー性能を低下させていた。さらに、熱伝導性の良し悪しに拘らず、調理直後の鍋が熱い状態では、素手での取り扱いができず、使用性を低下させていた。
【０００５】
また、鍋と鍋の主材料より熱伝導性が悪い材料で構成する部材を構成する部材を一体成形により構成する場合、下記の問題点があった。
【０００６】
鍋は耐蝕性を向上させたり、使い勝手を向上させるためにコーティングや印刷を行う。その際、コーティングや印刷を焼き付けるために鍋を炉に入れて焼く必要がある。その結果、鍋の形状は熱による変形が生じる。その変形が一体成形の作業性を低下させ、出来上がった部品の外観品位も低下させる。プレス機等で絞り・曲げ作業を繰り返して成形した鍋も形状が一定になりにくく同様な問題点があり、結果として形状変化のない鍋を求めることになり、鍋の製造性を低下させる。
【０００７】
一体成形によって出来上がった直後の鍋と、鍋の主材料より熱伝導性が悪い材料で構成する部品の隙間は殆どない。但し、実際に調理等で加熱を繰り返すと、鍋，鍋の主材料より熱伝導性が悪い材料で構成する部品の隙間は熱膨張を繰り返し、徐々に鍋の外面と鍋の主材料より熱伝導性が悪い材料で構成する部材の内面寸法に変化が生じる。結果として隙間が発生する。また、熱により温められた鍋が冷えると、先ほどの熱膨張とは逆の収縮が発生する。鍋は金属で構成し、鍋の主材料より熱伝導性が悪い材料で構成する部材を合成樹脂で構成する場合、金属に対し合成樹脂の収縮量は極めて大きく、温度の上下動に伴い、鍋の主材料より熱伝導性が悪い材料で構成する部材は膨張と収縮を繰り返し、鍋外面が鍋の主材料より熱伝導性が悪い材料で構成する部品の内面を押すことになり、変色や変形を起し外観品位を低下させ、最悪はその部分から割れを生じさせ、商品価値を低下させる虞がある。
【０００８】
ところで、水と米を入れて炊飯する鍋は、加熱手段により加熱され炊飯を行う。その際に炊飯器の上部から側部にかけて外気からの熱影響を受け易く、特に外気温度が低いときは炊飯・保温性能が共に低下していた。このような性能低下を防ぐために、鍋の上部から側部を加熱している。鍋側面を加熱する側面ヒータや鍋のフランジを加熱するフランジヒータがその一例である。
【０００９】
しかし、鍋の上部から側部を加熱する加熱手段を備えても、外気からの熱影響を完全に抑制することは難しい。鍋と鍋の上部から側部を加熱手段の間に隙間を設けており、その隙間が外気からの熱影響を受ける。鍋の上部から側部を加熱手段は、まずその隙間の空気を温め、鍋が外気からの熱影響を受けないようにしているためである。
【００１０】
それと、鍋の上部から側部を加熱する加熱手段を駆動するためには、電力が必要であり、外気温度が低いときには特に通電が頻繁に行われるので電力の供給がより求められ、省エネルギー化の妨げとなっている。
【００１１】
また、炊飯直後や保温中にご飯を食べ終わったときなどは、本体から鍋を取り外し洗う作業を行う。その際、鍋は熱い状態にあるので、素手での取り扱いは火傷の虞があり好ましくない。このため鍋上部に設けたフランジ部をタオルなどで持ち、本体から取り出す作業が一般的である。その際でも、タオルで取り出した鍋を流し台などに運ぶと、タオルが流し台に滞留している水に触れ、乾いたタオルとして使用できなくなるという不具合もある。
【００１２】
本発明は上記問題点を解決しようとするものであり、省エネルギー性に優れ、しかも調理直後であっても素手で取り扱うことのでき、外観品位と商品性を高め、製造性が向上する調理容器および調理器を提供することを目的とする。
【００１３】
【課題を解決するための手段】
本発明の請求項１の調理容器によれば、容器に凹部を設け、熱伝導性が悪い材料で構成した部材に設けた凸部に嵌合させることで、製造性のばらつきにより変形した容器にも、熱伝導性が悪い材料で構成した部材で覆うことができる。よって、容器からの放熱と、外気からの熱影響を抑制し、製造性を向上できる。
【００１４】
本発明の請求項２の調理容器によれば、容器に凸部を設け、熱伝導性が悪い材料で構成した部材に設けた凹部に嵌合させることで、製造性のばらつきにより変形した容器にも、熱伝導性が悪い材料で構成した部材で覆うことができる。よって、容器からの放熱と、外気からの熱影響を抑制し、製造性を向上できる。
【００１５】
また、請求項３の調理容器によれば、容器外部と熱伝導性が悪い材料で構成した部材の内面に隙間を設けることで、静止空気層を作成し、断熱効果を得ることができると同時に、熱伝導性が悪い材料で構成した部材の膨張、収縮による影響を抑制した調理器を提供できる。
【００１６】
請求項４の調理器によれば、容器にセラミック溶射、或いはセラミックコーティングを施し、容器の断熱性を向上させることができる。よって、容器からの放熱と、外気からの熱影響を抑制できる。
【００１７】
また、断熱性が向上するので、炊飯直後の様な容器が熱い状態であっても、容器を持つ部分は素手で持てる低い温度になる。
【００１８】
請求項５の調理器によれば、容器に設けたセラミック層を検出手段の当接部に配置しないことで、容器の温度を正確に測定でき、調理・保温性が低下することを防止できる。また、検出手段の当接部以外はセラミック層で容器を覆っているので、断熱性を向上させた炊飯器を提供できる。
【００１９】
請求項６の調理器によれば、容器にセラミック溶射、或いは容器にセラミックコーティングを施し、前記容器に作成されたセラミックは、容器外側底部に設けた磁性金属部或いは収納部下の対向部に行わない。そうすることで、台などに置いたときの傷つきや、落下時の割れ等を防止でき、使い勝手を向上させることができる。また、容器の断熱性が向上するので、容器からの放熱と、外気からの熱影響を抑制できる。
【００２０】
また、請求項７の調理器によれば、容器に設けたセラミックを検出手段の当接部に配置しないことで、容器の温度を正確に測定でき、炊飯・保温性能を低下することを防止できる。
【００２１】
また、請求項８の調理器によれば、容器にセラミックを施し、環状全周に設けずにセラミックがない範囲を作成し、容器を複数個のセラミック層で覆うことで、容器の加熱・冷却による膨張・収縮の影響を緩和させることができる。よって、セラミック層の容器からの剥離やセラミック層の割れを防止できる。また、容器にセラミック層を設けることで、容器の断熱性を向上させる。よって、断熱性と省エネルギー性を向上することができる。
【００２２】
【発明の実施形態】
以下、本発明における調理器の一実施例について、図１〜図４を参照しながら説明する。なお、本実施例における調理器は保温釜である。
【００２３】
図１において、１は保温釜の外郭となる保温釜本体で、この保温釜本体１は、胴部を形成するほぼ筒状の外枠２と、この外枠２の下面開口部を覆って設けられた底板３とにより形成されている。保温釜本体１の上部には、その後部に位置する弾性部材としてのヒンジバネ４により開閉可能な蓋すなわち蓋体５が配設される。また、外枠２の上部内周部から一体に垂下させて形成されるほぼ筒状の内枠上部６と、内枠上部６の下面開口に連なるほぼ筒状の内枠カバー７と、内枠カバー７の下面開口を覆って設けられた内枠８とにより、保温釜本体１内に有底筒状の収納部たる鍋収納部９が形成される。なお、鍋収納部９の側部をなす内枠上部６は、外枠２と一体化したＰＰ（ポリプロピレン）などの合成樹脂からなる。また、鍋収納部９の底部をなす内枠８は、ＰＥＴ（ポリエチレンテレフタレート）などの合成樹脂で形成されている。そして、内枠上部６及び内枠カバー７が収納部上たる鍋収納部上であり、内枠８が収納部下たる鍋収納部下である。
【００２４】
なお、保温釜本体１の外観は、その上部と側部を一体化した外側枠すなわち外枠２と底部を覆う底板３とにより構成しているが、上部を覆う上枠と、側部および底部を一体化した底側枠とにより保温釜本体１の外観を構成してもよい。また、上部を覆う上枠と、側部を覆う側枠と、底部を覆う底板で構成してもよい。その際、外側枠，底板，上枠，底側枠は、いずれもＰＰなどの合成樹脂で形成される。側枠については、同じＰＰなどの合成樹脂や、さもなければステンレスなどの金属板で形成してもよい。
【００２５】
前記鍋収納部９内には、米や水などの被調理物を収容する有底筒状の容器すなわち鍋１１が着脱自在に収容される。この鍋１１は、熱伝導性のよいアルミニウムを主材料とした鍋本体１２と、この鍋本体１２の外面の側面下部から底面部にかけて接合されたフェライト系ステンレスなどの磁性金属板からなる発熱体１３とにより構成される。鍋１１の側面中央から上部に発熱体１３を設けないのは、鍋１１の軽量化を図るためである。また、鍋１１の上部すなわち上端周囲には、その外周側に延出する円環状のフランジ部１４が形成されている。
【００２６】
前記内枠７は、鍋１１の発熱体１３に対向して位置しているが、この内枠７の外面の発熱体１３に対向する側面下部および底面部には、鍋１１の特に底部を電磁誘導加熱する鍋の加熱手段としての加熱コイル１６が設けられている。そして、この加熱コイル１６に高周波電流を供給すると、加熱コイル１６から発生する交番磁界によって鍋１１の発熱体１３が発熱し、鍋１１ひいては鍋１１内の水や米などの被調理物が加熱されるようになっている。さらに、前記加熱コイル１６を下側から覆ってフェライトコア１７が設けられている。
【００２７】
また、内枠７の底部中央には、前記鍋１１の底部外面に弾発的に当接して鍋１１の底部の温度を検出する検出手段としてのサーミスタ式の鍋温度センサ２１がセンサホルダ２２により支持されて設けられている。
【００２８】
前記保温釜本体１の鍋収納部９の上端には、鍋１１の側面上部、特にフランジ部１４を加熱するための鍋側面加熱手段としてのコードヒータ２６が、鍋１１のフランジ部１４の下側に位置して円環状に配置されている。このコードヒータ２６は電熱式ヒータで、鍋収納部９の上端に載置するようにして取り付けられた熱放散抑止部材としてのスペーサ２７上に保持される。そして、このコードヒータ２６を上から覆うようにしてスペーサ２７に取り付けられるとともに、熱伝導性に優れた例えばアルミ板からなる固定金具と放熱部とを兼用する金属板２９がさらに設けられる。この金属板２９は、保温釜本体１と蓋体５との隙間３０に対向して位置している。そして、前記金属板２９の上面に鍋１１のフランジ部１４の下面が載置し、これにより、鍋１１が吊られた状態で鍋収納部９内に収容されるようになっている。したがって、鍋１１とこの鍋１１が収容された鍋収納部９の上端との間における隙間がほとんどない構成になる。しかも、鍋１１のフランジ部１４は、外形がコードヒータ２６と同等以上の大きさに形成されており、これにより、コードヒータ２６が鍋１１のフランジ部１４で上から覆われるようになっている。ただし、図示していないが、例えば鍋収納部９の左右両側部においてコードヒータ２６を下方へ屈曲させることにより、フランジ部１４とコードヒータ２６とを非接触としてこれらフランジ部１４とコードヒータ２６との間に部分的に隙間が形成されるようにしてあり、この隙間において、鍋１１を着脱する際の持ち手部としてフランジ部１４を使用できるようにしてある。また、前記隙間は、鍋１１の外面に水が付着した状態で炊飯したときに蒸気を排出させる作用も有する。
【００２９】
前記蓋体５は、その回転軸であるヒンジ軸３１に巻装された前記ヒンジバネ４の力により開く方向へ付勢されている。また、蓋体５の前部に設けられたクランプ３２に、外枠２の前部上側に設けられた開閉ボタンとしてのフック３３が係脱自在に係合することにより、蓋体５が閉じた状態に保持されるようになっている。そして、蓋体５は、その上面外殻を形成する外蓋３６と、蓋体５の内面である下面を形成する蓋下面材としての放熱板３７と、これら外蓋３６と放熱板３７とを結合させて蓋体５の骨格を形成する蓋ベース材としての外蓋カバー３８とを主たる構成要素としている。また、蓋体５の内面である下面には、この下面との間に所定の隙間を形成して、前記鍋１１の上部開口部を直接覆う内蓋４１が着脱自在に装着される。前記放熱板３７および内蓋４１はともに金属製であり、例えば、ステンレスやアルミニウムをアルマイトした材料からなっている。また、前記内蓋４１の外周部にはパッキンベース４２が固定されており、このパッキンベース４２と内蓋４１とにより挟まれて蓋パッキン４３が固定されている。この蓋パッキン４３は、シリコーンゴムやフッ素ゴムなどの弾性部材により環状に形成され、前記鍋１１のフランジ部１４の上面に当接してこの鍋１１と内蓋４１との間の隙間を塞ぎ、鍋１１から発生する蒸気を密閉するものである。そして、蓋パッキン４３における鍋１１への当接部は、フランジ部１４を挟んで前記コードヒータ２６に対向している。
【００３０】
また、前記蓋体５の内部にあって、放熱板３７の上面には、蓋加熱手段としての蓋ヒータ４６が設けられている。この蓋ヒータ４６は、コードヒータなどの電熱式ヒータや、電磁誘導加熱式による加熱コイルでもよい。さらに前記放熱板３７には、蓋体５、特に内蓋４１の温度を検知する蓋温度検知手段としてのサーミスタ式の蓋温度センサ４７が設けられている。さらに、前記蓋体５の上面後部には、鍋１１内で発生した蒸気を外部へ放出するための蒸気口４８が着脱可能に取り付けられている。
【００３１】
前記蒸気口４８は、外蓋３６に対し着脱自在に設けているが、外蓋３６と一体でもよい。また、蒸気口４８は、外蓋３６に取り付けたシリコーンゴムなどからなる蒸気口パッキン４９により支持され、この蒸気口パッキン４９は、下方に断面略「く」の字形状のシール部４９Ａを有し、放熱板３７に設けた孔３７Ａを貫通し、内蓋４１によりシールされる。内蓋４１は、鍋内の蒸気を排出するための蒸気通路孔４１Ａを有し、この蒸気通路孔４１Ａに前記蒸気口４８が連結される。よって鍋内から発生する蒸気は、炊飯器の外へ排出され、また、蒸気口４８の株は、蒸気口パッキン４９と内蓋４１でシールされるので、鍋から発生する蒸気は蓋体５の内部へ流出することはない。
【００３２】
一方、鍋１１は熱伝導性の良好な部材からなる鍋本体１２と、この鍋本体１２の外面に接合される発熱体１３とにより構成されるが、鍋本体１２の部分に相当する鍋１１の内底面から内側面にかけては、鍋本体１２の内面から突出する内面凸部（図示せず）を設ける加工が施されている。この内面凸部を設ける範囲は、少なくとも加熱コイル１６の対向範囲とするのが好ましい。これは、加熱コイル１６の対向範囲に鍋１１の発熱体１３が配置されており、鍋１１がそこで発熱するからである。
【００３３】
鍋１１の内面に設けた前記内面凸部は、この内面凸部を設けない部分（内面凹部）に比べて、沸騰エネルギーが大きく、沸騰時に発生する気泡の数が多い。つまり炊飯を行った場合、内面凸部範囲からの沸騰により吹き上げが他の内面凹部部分よりも強く、結果的におねばの発生が多いと共に、蒸気の吹き上げも強くなる。そのため、内蓋４１の蒸気通路孔４１Ａと蒸気口４８との連結部が内面凸部の上にあると、炊飯中の沸騰直前から沸騰継続時におけるおねばと蒸気の影響を、蒸気口４８が大きく受けることになる。
【００３４】
保温器本体１の内部には、鍋収納部９の後部に位置して加熱制御基板５１が設けられる。この加熱制御基板５１は、鍋温度センサ２１や蓋温度センサ４７からの信号を受信し、加熱手段である加熱コイル１６や、コードヒータ２６および蓋ヒータ４６を加熱調節するもので、加熱コイル１６を駆動させる素子（図示せず）などを実装している。加熱コイル１６を駆動させる素子は、加熱コイル１６の発振と共に加熱されるが、この素子は使用温度条件を有するので、素子を正常に動作させるために、一定温度以下で駆動させる必要がある。そのため、加熱コイル１６を駆動させる素子は、例えばアルミニウムのような熱伝導性の良好な材料で形成されたフィン状の放熱器５２が取付けられると共に、冷却ファン５３から発する風により放熱器５２から熱を奪って、素子を使用温度条件以下に冷却する構成を採用している。
【００３５】
冷却手段である冷却ファン５３は、加熱制御手段５１に取付けられた放熱器５２の下方若しくは側方に配置される。また、保温釜本体１の底部または側部には、冷却ファン５３から発し、加熱制御手段５１に取付けられた放熱器５２から熱を奪って温かくなった風を、外部に排出するための風排出用孔５４が設けられる。加熱制御手段５１は、保温釜本体１内において鍋１１の周囲のどの位置に配置してもよく、またそれに伴ない、風排出用孔５４もどの位置に配置してもよい。しかし、近年は製品の小型加設計が求められているという背景もあり、加熱制御手段５１や冷却ファン５３と風排出用孔５４は、鍋１１をはさんで略反対位置に配置するのが好ましい。
【００３６】
前記外蓋３６の前部には、操作部としての操作パネル６１が設けられている。この操作パネル６１は、ＡＳ樹脂のような透明度の高い材料から形成され、表面には印刷したシート６１Ａをインサート成形により一体成形しておく。また、操作パネル６１の下方に位置して、蓋体５内に形成された基板収納室６２には、制御基板６３が配設される。制御基板６３には、時間や選択したメニューを表示するためのＬＣＤ６４や、現在の工程を表示するＬＥＤ６５や、炊飯を開始させたりメニューを選択させるためのスイッチ６６などが、その上面に配置される。制御基板６３の上方にある操作パネル６１は、ボタン名を表示したりするために設けられていて、また基板収納室６２を密閉保持することで、制御基板６３上の各種電子部品にほこりや水が付着することを防止している。そして、操作パネル６１のボタンを押すと、シート６１Ａが撓み、操作ボタンのボタンが制御基板６３のスイッチ６６を押し、動作が開始或いは停止する構造となっている。
【００３７】
本調理器の制御系統について、図２を参照しながら説明する。同図において、７１はマイクロコンピュータなどからなる制御手段で、これは前記鍋温度センサ２１および蓋温度センサ４７からの各温度情報に基づいて、炊飯時および保温時に鍋１１の底部を加熱する加熱コイル１６と、鍋１１の側部を加熱するコードヒータ２６と、蓋体５を加熱する蓋ヒータ４６とを各々制御するものである。特に本実施例の制御手段８１は、鍋温度センサ２１の検出温度に基づいて主に加熱コイル１６が制御されて鍋１１の底部を温度管理し、蓋温度センサ４７の検出温度に基づいて主に蓋ヒータ４６を制御して放熱板３７ひいては内蓋４１を温度管理するようになっている。制御手段７１は、自身の記憶手段（図示せず）に記憶されたプログラムの制御シーケンス上の機能として、被調理物の調理加熱を制御する調理制御手段を備えており、ここでは炊飯時に前記鍋１１内の被調理物を炊飯加熱する炊飯制御手段７２と、保温時に鍋１１内のご飯を所定の保温温度に保温加熱する保温制御手段７３とをそれぞれ備えている。
【００３８】
７５は、制御手段７１からの制御信号を受けて、加熱コイル１６に所定の高周波電流を供給する高周波インバータ回路などを内蔵した加熱コイル駆動手段である。またこれとは別に、制御手段７１の出力側には、制御手段７１からの制御信号を受けて、放熱板３７や内蓋４１を加熱するように蓋ヒータ４６を駆動させる蓋ヒータ駆動手段７６と、制御手段７１からの制御信号を受けてコードヒータ２６をオンにするコードヒータ駆動手段７７が各々設けられる。前記炊飯制御手段７２による炊飯時、および保温制御手段７３による保温時には、鍋温度センサ２１と、蓋温度センサ５７からの各温度検出により、加熱コイル１６による鍋１１の底部への加熱と、コードヒータ２６による鍋１１の側面への加熱と、蓋ヒータ４６による蓋体５への加熱が行なわれるように構成する。また、前記炊飯制御手段７２による炊飯が終了し、鍋１１内の被調理物がご飯として炊き上がった後は、保温制御手段７３による保温に自動的に移行し、鍋温度センサ２１の検知温度に基づき、加熱コイル１６やコードヒータ２６による鍋１１への加熱を調節することで、ご飯を所定の保温温度（約７０℃〜７６℃）に保温するように構成している。
【００３９】
特に前記コードヒータ２６による加熱について補足説明すると、炊飯後にご飯の温度が約１００℃から約７３℃の保温温度に低下するまでと、約７３℃の保温安定時に、コードヒータ２６を発熱させて、蓋体５と保温釜本体１との隙間３０の空間に金属板２９から熱放射して、この隙間３０からの外気の侵入による冷えを抑制すると共に、鍋１１のフランジ部１４を加熱する。また、保温時にご飯を再加熱する期間にもコードヒータ２６により鍋１１のフランジ部１４を加熱し、ご飯の加熱により発生する水分が鍋１１の内面上部に結露することを防止するように構成している。
【００４０】
次に、上記構成についてその作用を説明する。鍋１１内に被調理物である米および水を入れて、炊飯制御手段７２による炊飯を開始すると、鍋温度センサ２１による鍋１１の底部の温度検知に基づいて、加熱コイル１６とコードヒータ２６で鍋１１の底部と側面部をそれぞれ加熱し、鍋１１内の水温を４５〜６０℃に１５〜２０分間保持するひたし炊きが行なわれる。その後、加熱コイル１６により鍋１１を強加熱し、被調理物への沸騰加熱を行なう。この沸騰加熱時に鍋１１の底部の温度が９０℃以上になり、蓋体５の温度が９０℃以上で安定したら、鍋１１内が沸騰状態になったものとして、それまでよりも加熱量を低減した沸騰継続加熱に移行する。なお、蓋体５の温度が９０℃以上で安定したことは、蓋温度センサ４７からの検出温度の温度上昇率により検知される。また、この沸騰検知において、鍋温度センサ２１と蓋温度センサ４７とにより、鍋１１の底部および蓋体５がいずれも９０℃以上になったことを確認でき、完全に鍋１１内が沸騰したことを精度よく検知できる。
【００４１】
また、前記鍋１１の底部または蓋体５のいずれかが１２０℃以上の通常ではあり得ない検知温度になったら、制御手段７１は何らかの異常があると判断して炊飯加熱における加熱量を低減して全ての動作を停止する切状態にするか、後述するむらしに移行するか、保温を行ない、異常加熱を防止する。逆に、前記鍋１１の底部または蓋体５のいずれかが９０℃以上になって所定時間（例えば５分）経過しているのに、それ以外の鍋１１の底部または蓋体５のいずれかが９０℃未満の低い状態の場合、この温度の低い状態の鍋温度センサ２１または蓋温度センサ４７が、何らかの理由（汚れや傾きや接触不良など）で温度検知精度が悪化していると判断し、同様に炊飯加熱における加熱量を低減して全ての動作を停止する切状態にするか、むらしに移行するか、保温を行ない、これに対処する。
【００４２】
沸騰継続に移行すると、炊飯制御手段７２は蓋ヒータ４６による蓋加熱を開始させる。ここでの蓋加熱は、内蓋４１の温度が１００〜１１０℃になるように、蓋温度センサ４７の検知温度により管理される。そして、鍋１１の底部が所定の温度上昇を生じたら、炊き上げを検知して、むらしに移行する。むらし中は蓋温度センサ４７の検出温度による温度管理によって蓋ヒータ４６を通断電し、内蓋４１への露付きを防止すると共に、ご飯が焦げない程度に高温（９８〜１００℃）が保持されるように、鍋１１の底部または鍋１１の側面部の温度を管理する。むらしは所定時間（１５〜２０分）続けられ、むらしが終了したら保温制御手段７３による保温に移行する。
【００４３】
保温になると、加熱コイル１６にて鍋１１の底部と側面下部を加熱すると共に、鍋１１内に収容するご飯の温度よりも僅かに高く、蓋ヒータ４６により蓋体５の下面を加熱し、さらに鍋１１の側面をコードヒータ２６でご飯が乾燥せず、かつ露が多量に付着しないように温度管理する。ご飯は７０〜７６℃に温度保持する。この保温時も、鍋温度センサ２１または蓋温度センサ４７が相互に異常に高かったり、逆に低かったりした場合は異常を検知して、この異常加熱を防止する。
【００４４】
次に、鍋１１の構成について、図３及び図４を参照して説明する。先ず、本実施例における調理用の鍋１１を、特定の調理器用としてではなく、例えば誘導加熱コンロなどに載置して単体で使用することも考慮した構成を、図３から順に説明する。
【００４５】
図３における調理用の鍋１１は、鍋１１の外面に、鍋１１の主材料である鍋本体１２よりも熱伝導性の悪い材料からなる断熱部材８１を覆っている。ここでいう鍋１１の外面とは、発熱体１３を接合していない鍋１１の外側部のみならず、発熱体１３を接合した鍋１１の外面の側面下部や底面部を含んでおり、そのいずれかの部位に断熱部材８１が覆われていればよい。また断熱部材８１は、耐熱性および耐食性に優れた材料であれば、どのような材料であっても構わない。
【００４６】
こうして、鍋本体１２よりも熱伝導性の悪い断熱部材８１を鍋１１の外面に覆うことで、調理時において鍋１１からの放熱を抑えることができる。そのため、鍋１１の温度を上昇させるための加熱を行なう必要がなく、調理性能および省エネルギー性能が向上すると共に、露付きなどの不具合も防止できる。また断熱部材８１によって、鍋１１の内部の被調理物に対する外気からの熱影響を抑制できる。しかも調理直後であっても、鍋１１の外面が熱伝導性の悪い材料で覆われているため、素手で鍋１１を取り扱うことができる。
【００４７】
断熱部材８１は凹凸嵌合により鍋１１に設けれらる。鍋１１の外面に凹部８２を設ける場合では、その凹部８２の製造方法は、切削でもよいし、絞り或いは曲げでもよい。また、凹部８２は、鍋１１の外面に環状に全周に設けても良いし、所々凹部８２を設けなくてもよい。図３に示す構成では、フランジ部１４側と高さ方向略中央側との上下２箇所に凹部８２を設けている。このように２箇所に限らず、凹部８２は何ヶ所設けてもよく、また、一定の高さに環状に設けても良いし、任意の高さでよい。
【００４８】
一方、断熱部材８１の内面には、前記凹部８２に対応して凸部８３を設ける。この凸部８３も前記凹部８２と同様に環状全周に連続して設けても良いし、所々凸部８３を設けずに断続的に設けてもよい。
【００４９】
また、鍋１１の外面を断熱部材８１に覆う際に、鍋１１の外面と断熱部材８１の内面との間に隙間８４を設けておく。この隙間８４の大きさの設定は、鍋１１と断熱部材８２のそれぞれの材料固有の熱膨張率や収縮率から、使用する温度を考慮して決定することが望ましい。こうして、鍋１１と断熱部材８１との間に隙間８４を形成することにより、鍋１１の断熱効率が向上する。そのため、鍋１１からの放熱と、外気からの熱影響をより抑制でき、調理性能および保温性能が一層向上すると共に、省エネルギー性能も一層向上する。また、調理直後の鍋１１が熱い状態でも、隙間８３により断熱部材８１に熱が一層伝わりにくくなり、素手での鍋１１の取扱いがさらに容易になる。また、断熱部材８１は鍋１１の外面との接触面積が減った分、調理加熱時における熱影響を受けにくくなり、故障時に異常加熱が行なわれた場合でも、断熱部材８１が溶けたり変形することを、より確実に防止できる。
【００５０】
特に、鍋１１の外面底部は加熱コイル１６と対向しているので、鍋１１は比較的外気からの影響を受けにくい。それに対して、加熱コイル１６に対向していない鍋１１の側面中央からフランジ部１４にかけては、鍋１１は外気からの熱影響を受けやすい。そこで、特に外気からの影響を受けやすい箇所に配置した断熱部材８１と鍋１１との間に、上述した隙間８４を設けて、静止空気層を構成する設計を行なうことで、さらにこの部分の断熱効率の向上を図ることが可能になる。
【００５１】
鍋１１の外面に設けた凹部８２と、これに嵌合する断熱部材８３の内面に設けた凸部８３とを、任意の高さで複数個設ける際は、凸部８３は全周に設けずに、所々凸部８３をなくすように断続的に設けることが好ましい。こうすることで、鍋１１の外面と断熱部材８１の内面との間に入った水などを外に排出し易くなる。
【００５２】
図３に示す構成では、フランジ部１４を除いて、発熱体１３を接合していない鍋１１の外側部にかけて断熱部材８１により連続して覆われている。発熱体１３の部分を覆わないのは以下の理由である。鍋１１の外面の側面下部から底面部にかけて接合してある発熱体１３が、加熱コイル１６から発する渦電流により発熱して鍋１１を加熱する。すなわち、調理中に発熱体１３は高温になることから、発熱体１３からの熱影響を避けるために、鍋本体１２よりも熱伝導性の悪い断熱部材８１を発熱体１３に配置しないことが好ましい。
【００５３】
そして、鍋１１の外面の側面下部から底面部にかけて接合した発熱体１３は、調理中に発熱して高温になるが、断熱部材８１はそれを避けた位置、すなわち鍋１１の外側面を覆って設けられているため、発熱体１３の直接的な熱影響を受けず、高温状態で使用されることを回避できる。したがって、鍋１１としての製品寿命を延ばすことができる。
【００５４】
なお、クラッド材のように、鍋１１の全周に発熱体１３が設けられた調理用の鍋１１の場合、加熱コイル１６から発する渦電流により発熱体１３の温度が上昇した場合に、熱影響が少なく、かつ故障時なので加熱コイル１６が通電し続ける異常加熱の場合においても、断熱部材８１が溶けたり変形が生じない部分（鍋１１の外側面）に、鍋主体１２よりも熱伝導性の悪い材料で形成した断熱部材８１を配置すればよい。
【００５５】
このように本実施形態では、鍋１１を備え、この鍋１１の主材料たる鍋主体１２より熱伝導性が悪い材料からなる部材である断熱部材８１により鍋外面を覆い、この鍋１１の外面に凹部８２を設け、断熱部材８１に凸部８３を設け、鍋外面の凹部８２と凸部８３嵌合して断熱材料８１で鍋外面を覆うから、凹部８２に凸部８３を嵌合させることで、製造性のばらつきにより変形した鍋にも、鍋１１の主材料より熱伝導性が悪い材料で構成した部材である断熱部材８１を容易に組み付けて覆うことができる。よって、鍋１１からの放熱と、外気からの熱影響を抑制し、製造性を向上することができる。
【００５６】
また、このように本実施形態では、鍋１１の外面と鍋１１の主材料である鍋本体１２より熱伝導性が悪い材料である断熱部材８１の内面との間に隙間８４を設けたから、両者の間に静止空気層を作成し、断熱効果を得ることができると同時に、断熱部材８１の膨張、収縮による影響を抑制することができる。
【００５７】
図５は本発明の第２実施形態を示し、上記第１実施形態と同一部分に同一符号を付し、その詳細な説明を省略して詳述すると、同図は鍋１１の外面に凸部８３、断熱部材８１の内面に凹部８２を設けた例を示す。このように鍋１１の外面に凸部８３を設ける場合も同様で、その凸部８３の製造方法は、切削でもよいし、絞り或いは曲げでもよい。また、凸部８３は、鍋１１の外面に環状に全周に設けても良いし、所々凸部８３を設けなくてもよい。図５に示す構成では、フランジ部１４側と高さ方向略中央側との上下２箇所に凸部８３を設けている。このように２箇所に限らず、凸部８３は何ヶ所設けてもよく、また、一定の高さに環状に設けても良いし、任意の高さでよい。
【００５８】
一方、断熱部材８１の内面には、前記凸部８３に対応して凹部８２を設ける。この凹部８２も前記凸部８３と同様に環状全周に連続して設けても良いし、所々凹部８２を設けずに断続的に設けてもよい。
【００５９】
また、鍋１１の外面を断熱部材８１に覆う際に、鍋１１の外面と断熱部材８１の内面との間に隙間８４を設けておく。この隙間８４の大きさの設定は、鍋本体１２と断熱部材８２のそれぞれの材料固有の熱膨張率や収縮率から、使用する温度を考慮して決定することが望ましい。鍋１１の外面に設けた凹部８２と、これに嵌合する断熱部材８３の内面に設けた凸部８３とを、任意の高さで複数個設ける際は、凸部８３は全周に設けずに、所々凸部８３をなくすように断続的に設けることが好ましい。こうすることで、鍋１１の外面と断熱部材８１の内面との間に入った水などを外に排出し易くなる。
【００６０】
そして、鍋１１の外面に凸部８３を設ける場合でも、断熱部材８１の内面に凸部８３を設ける場合でも、複数設ける際、任意の高さにある凸部８３の上には凸部８３を配置しないことや、鍋１１の周囲の任意の位置では、上から下まで凸部８３を部分的に設けないようにすることにより、水などを更に排出し易くなる。
【００６１】
図６は本発明の第３実施形態を示し、上記各実施形態と同一部分に同一符号を付し、その詳細な説明を省略して詳述する。この例では、鍋１１の外面にセラミック層９１を設ける。このセラミック層９１は、セラミック溶射を施して形成することができる。さらに、セラミック層９１の上に塗装をコーティングして塗装層９２を設ける。この塗装材料は、耐熱性や耐薬品性、耐熱性を備え、強度に優れたものが望ましく、溶射するセラミックは、酸化アルミナ（Ａｌ２Ｏ３）と酸化チタン（ＴｉＯ２）の混合物のように熱伝導特性の悪いものが望ましく、鍋１１の主材料である鍋本体１２より熱伝導性が悪い材料を用いることにより、前記セラミック層９１は断熱部材となる。尚、セラミック溶射以外にもセラミックのコーティングによりセラミック層９１を形成してもよい。
【００６２】
このようにセラミックに熱伝導特性が悪い材料を選定する理由は、断熱特性を高めるためである。よって、鍋外面に施すセラミック溶射やセラミックコーティングの厚さは、厚いほうが望ましい。あまり厚くすると鍋重量が重くなり、使い勝手が悪くなる。また、製造的な制約のあるので、それら全般を考慮してセラミック層９１の厚さを決定することが望ましい。
【００６３】
このように本実施形態では、鍋１１と、この鍋１１を加熱する加熱手段たる加熱コイル１６と、この鍋１１と加熱コイル１６とを備えた調理器において、鍋１１の外面にセラミック溶射又はセラミックコーティングを施したから、鍋外面の断熱性を向上させることができ、鍋１１からの放熱と、外気の熱影響を抑制できる。よって、炊飯性能・保温性能を向上させることと、省エネルギー性能を向上させることが可能となる。また、断熱性が向上するので、炊飯直後のような鍋１１が熱い状態であっても、鍋１１を持つ部分は素手で持てる低い温度になり、鍋１１を素手で取り扱えるので使用性を向上させた炊飯器を提供することができる。
【００６４】
図７は本発明の第４実施形態を示し、上記各実施形態と同一部分に同一符号を付し、その詳細な説明を省略して詳述する。この例では、鍋温度センサ２１が当接する範囲は、鍋１１の外面に前記セラミック層９１を設けていない。そして、図１に示したように、鍋温度センサ２１は、鍋１１の底部外面に当接して設けられており、第３実施形態のように鍋１１の外面にセラミック層９１を設けると、前記鍋温度センサ２１がセラミック層９１に当接することになる。そのセラミック層９１は断熱性が悪いため、鍋温度センサ２１により鍋１１の温度を正確に測定することができなくなるが、セラミック層９１を鍋温度センサ２１の当接部２１Ａに設けないから、鍋温度センサ２１がセラミック層９１の影響を受けないため、鍋１１の温度を正確に測定できる。尚、当接部２１Ａとは、鍋１１の鍋温度センサ２１に当接する部分である。
【００６５】
このように鍋１１と、この鍋１１を加熱する加熱手段たる加熱コイル１６と、鍋１１に当接し鍋１１の温度を検出する鍋温度検出手段たる鍋温度センサ２１と、この鍋温度センサ２１の検出温度により加熱コイル１６を制御する制御手段７１と、これら鍋１１と加熱コイル１６と鍋温度センサ２１とを収納する本体１とを備え、鍋温度センサ２１が当接する範囲は、鍋１１の外面にセラミック層９１を設けないから、鍋１１の温度を正確に測定でき、調理・保温性が低下することを防止できる。また、鍋温度センサ２１の当接部２１Ａを避けるようにセラミック層９１を設け、当接部２１Ａ以外はセラミック層で鍋１１の外面を覆っているので、断熱性を向上させた炊飯器を提供することができる。
【００６６】
図８〜図９は本発明の第５実施形態を示し、上記各実施形態と同一部分に同一符号を付し、その詳細な説明を省略して詳述する。この例では、鍋外面底部に設けた磁性金属部である発熱体１３或いは鍋収納部下である内枠８の対向部に、前記セラミック層９１を設けていない。また、鍋温度センサ２１が当接する範囲である当接部２１Ａには、鍋１１の外面に前記セラミック層９１をけていない。図９は鍋１１の部分正面図であり、点々の部分がセラミック層９１を設けた部分である。このように鍋１１の全周にセラミック層９１を設けないのは以下の理由である。
【００６７】
前記鍋１１の内面に、フッ素樹脂など耐蝕性、耐久性などに優れたコーティングが施されている。これは、鍋１１内で洗米を可能とするためである。また、鍋１１の内面にはそれぞれ炊飯メニューに応じた水平線（図示せず）を設けておく。米と水をこの水平線に合わせてそれぞれ炊飯に適した米と水の合計量を提供できる。鍋１１は、通常外部の台に置いたとき、鍋自身の重量を受け、姿勢を保つような形状になっている。これは前述の洗米や水位線合わせなどの作業を容易に行うためでもある。そのため、鍋外面の全面にセラミック溶射、或いはセラミックコーティングを施し、洗米或いは水位線合わせを行うと、必ず鍋外面に設けたセラミック層が外部の台と接触することになる。この場合、セラミック層９１は固い特性を持つので、台を傷つけてしまう虞がある。一方、セラミック層９１は脆い性質も有する。よって耐衝撃性に劣るので落下には弱い。鍋１１を落としたとき、落とし方にもよるが大抵は鍋底から落ちる場合が多い。そして、洗米或いは水位線合わせを行っている際に、不用意に鍋を落としてしまうと、重たい鍋底が先に床面などにぶつかる。つまり、鍋底にセラミック層があると、セラミック層からぶつかことになる。セラミック層は脆いので床面などにぶつかったセラミック層部分は、割れが生じる虞がある。
【００６８】
以上のことから、鍋底部にセラミック層９１を設けないほうが使用性の高い商品となる。但し、セラミック層９１は断熱性向上の目的があるので、セラミック層９１を設けない範囲を最低限とすることが好ましい。鍋１１を加熱する加熱コイル１６は、通常鍋底部から鍋側底部にかけて設ける場合が多いので、その範囲のみセラミック層９１を設けない設計が有効である。また、磁性金属である発熱体１３と、熱伝導特性の良好な金属の異種金属による一体成形の鍋１１の場合は、加熱コイル１６より発熱を受ける発熱体１３の部分のみセラミック層９１を設けない設計も有効である。
【００６９】
また、加熱コイル１６の対向部に断熱部材８１を設けない鍋１１の場合、鍋１１の外面底部は加熱コイル１６と対向しているので、鍋１１は比較的外気からの影響を受けにくいものの、逆に加熱コイル１６からの熱影響は受けやすい。加熱コイル１６の熱影響とは、加熱コイル１６により発熱した発熱体１３からの熱伝導や、加熱コイル１６と鍋１１との間にある空間が温められることによる熱輻射などの影響である。
【００７０】
調理器の故障などの異常時には、加熱コイル１６が連続動作するため、正常時と比べると、鍋１１が受ける加熱量は数倍にも達し、加熱コイル１６からの熱影響を最も受けやすい加熱コイル１６の対向部に断熱部材８１を配置すると、断熱部材８１が溶けたり変形するなどの弊害を生じる可能性がある。そのため、加熱コイル１６からの熱影響を最も受けやすい加熱コイル１６の対向部には、断熱部材８１の配置を避ける。これにより、断熱部材８１の溶けや変形などの弊害を有効的に防止することができる。
【００７１】
また、図１に示したように、鍋温度センサ２１は、鍋１１の底部外面に当接して設けられており、第３実施形態のように鍋１１の外面にセラミック層９１を設けると、前記鍋温度センサ２１がセラミック層９１に当接することになる。そのセラミック層９１は断熱性が悪いため、鍋温度センサ２１により鍋１１の温度を正確に測定することができなくなるが、セラミック層９１を鍋温度センサ２１の当接部２１Ａに設けないから、鍋温度センサ２１がセラミック層９１の影響を受けないため、鍋１１の温度を正確に測定できる。
【００７２】
このように本実施形態では、外側底部に設けた熱伝導性が良好な磁性金属たる発熱体１３と熱伝導性が良好な金属である鍋本体１２とから一体成形により構成された鍋１１を備え、この鍋１１を収納自在にする鍋収納部９は、下方で発熱体１３の近傍を覆うように設けた鍋収納部下たる内枠８と、上方の鍋収納上たる内枠カバー６及び内枠上部６とからなり、内枠カバー６の外側には鍋１１に設けた発熱体１３を発熱させる加熱コイル１６を設け、鍋１１と鍋収納部８と加熱コイル１６を本体１に収納し、鍋１１の外面にセラミック層９１を設けた調理器において、発熱体１３又は内枠８の対向部にはセラミック層９１を設けないから、鍋１１を外部台などに置いたときの傷つきや、落下時の割れ等を防止でき、使い勝手を向上させることができる。また、鍋１１の外面の断熱性が向上するので、鍋１１からの放熱と、外気からの熱影響を抑制することができる。
【００７３】
また、このように本実施形態では、鍋１１に当接し鍋１１の温度を検出する鍋温度検出手段たる鍋温度センサ２１を備え、この鍋温度センサ２１が当接する範囲は、鍋１１の外面にセラミック層９１を設けないから、鍋１１の外面に設けたセラミック層９１を鍋温度センサ２１の当接部２１Ａに配置しないことで、鍋１１の温度を正確に測定でき、炊飯・保温性能を低下することを防止できる。
【００７４】
図１０は本発明の第６実施形態を示し、上記各実施形態と同一部分に同一符号を付し、その詳細な説明を省略して詳述する。この例では、鍋外面で磁性金属である発熱体１３以外のアルミニウムにセラミック層９１を設け、鍋１１の内外面にコーティングを行い、高温の炉に入れて鍋を焼く。アルミニウムは加熱され膨張する。実使用上の温度は高くても１００〜１５０℃であるので、アルミニウムの膨張量もかなり大きい物となる。（アルミニウムの熱膨張率：２５×１０−６（１／Ｋ））鍋１１の外面に施したセラミック層９１を全周環状に設けると、アルミニウムの熱膨張率はセラミック層９１の膨張率（セラミック層９１の熱膨張率：７．３×１０−６（１／Ｋ））は小さいので、全周環状に設けたセラミック層９１は、剥離や割れを生じる虞がある。このような熱膨張率の際による弊害を緩和するために、セラミック層９１を全周環状に設けずに、セラミック層９１を所々切り離して設けておく。図１０は、セラミック層を設けない部分９３を鍋１１の外周に設けることにより、鍋１１の外面に複数のセラミック層９１，９１を設けており、すなわち周方向に隣合うセラミック層９１，９１の間に、セラミック層を設けない部分９３を設けた鍋１１を図示している。こうすることで、鍋本体１２のアルミニウムの膨張により、セラミック層９１が外への力を受けても、全周環状に設けていないので、剥離や割れを生じることがない。
【００７５】
このように本実施形態では、本体１と、鍋１１と、この鍋１１を加熱する加熱手段たる加熱コイル１６とを備え、鍋１１の外面にセラミック層９１を設けた調理器において、セラミック層９１を鍋１１の外面の全周に連続して設けずに複数のセラミック層９１，９１で鍋１１の外面を覆ったものであるから、鍋外面をその外面周方向に分割された複数個のセラミック層９１，９１…で覆うことで、鍋１１の加熱・冷却による膨張・収縮の影響を緩和させることができる。よって、セラミック層９１の鍋外面からの剥離やセラミック層９１の割れを防止できる。また、鍋１１の外面にセラミック層９１を設けることで、鍋１１の外面の断熱性を向上させる。よって、断熱性と省エネルギー性を向上することができる。
【００７６】
なお、本発明は上記実施例に限定されるものではなく、種々の変形実施が可能である。例えば、クラッド材のように鍋の全周に発熱体を設けた構造のものでも、同様に対応すればよい。
【００７７】
【発明の効果】
本発明の請求項１の調理容器によれば、容器からの放熱を抑えると共に、省エネルギー性に優れ、しかも調理直後であっても素手で取り扱うことができる。
【００７８】
本発明の請求項２の調理容器によれば、容器からの放熱を抑えると共に、省エネルギー性に優れ、しかも調理直後であっても素手で取り扱うことができる。
【００７９】
本発明の請求項３の調理容器によれば、容器からの放熱を抑えると共に、省エネルギー性に優れ、しかも調理直後であっても素手で取り扱うことができ、一層断熱性が向上する。
【００８０】
本発明の請求項４の調理器によれば、容器からの放熱を抑えると共に、省エネルギー性に優れ、しかも調理直後であっても素手で取り扱うことができる。また、鍋外面の断熱性を向上することができる。
【００８１】
本発明の請求項５の調理器によれば、容器からの放熱を抑えると共に、省エネルギー性に優れ、しかも調理直後であっても素手で取り扱うことができる。また、容器の状態を正確に測定でき、検出精度の悪化に起因する調理性能や保温性能の低下を防止できる。
【００８２】
本発明の請求項６の調理器によれば、容器からの放熱を抑えると共に、省エネルギー性に優れ、しかも調理直後であっても素手で取り扱うことができる。また、鍋外面の断熱性を向上することができる。
【００８３】
本発明の請求項７の調理器によれば、容器からの放熱を抑えると共に、省エネルギー性に優れ、しかも調理直後であっても素手で取り扱うことができる。また、容器の状態を正確に測定でき、検出精度の悪化に起因する調理性能や保温性能の低下を防止できる。
【００８４】
本発明の請求項８の調理器によれば、容器からの放熱を抑えると共に、省エネルギー性に優れ、しかも調理直後であっても素手で取り扱うことができる。しかも、セラミック層の鍋外面からの剥離やセラミック層の割れを防止できる。
【図面の簡単な説明】
【図１】本発明の第１実施形態を示す調理器の断面図である。
【図２】同上制御系統の機能構成をあらわしたブロック図である。
【図３】同上外面を断熱部材で覆った容器の部分断面図である。
【図４】同上凹部と凸部の拡大断面図である。
【図５】本発明の第２実施形態を示す外面を断熱部材で覆った容器の部分断面図である。
【図６】本発明の第３実施形態を示す外側面をセラミック層で覆った容器の部分断面図であり、一部を拡大断面図にしている。
【図７】本発明の第４実施形態を示す検出手段と鍋と当接部周りの断面図である。
【図８】本発明の第５実施形態を示す調理器の断面図である。
【図９】同上容器の部分正面図である。
【図１０】本発明の第６実施形態を示す容器の部分正面図である。
【符号の説明】
６　内枠上部（収納部上）
７　内枠カバー（収納部上）
８　内枠（収納部下）
９　鍋収納部（収納部）
１１　鍋（容器）
１３　発熱体（磁性金属）
１６　加熱コイル（加熱手段）
２１　鍋温度センサ（鍋温度検出手段・検出手段）
８１　断熱部材（熱伝導性の悪い材料）
８３　隙間
９１　セラミック層（セラミック）[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a cooking container and a cooker in consideration of cooking performance, heat retention performance, energy saving performance, and usability.
[0002]
[Problems to be solved by the invention]
Conventionally, a pot intended for this type of cooking uses a material having excellent thermal conductivity (eg, aluminum) or a material having poor thermal conductivity (eg, stainless steel) as a main material. The main purpose of using a material with excellent thermal conductivity is to transfer heating energy into the pan quickly, and the main purpose of using a material with poor thermal conductivity is to suppress heat radiation from the pan. is there.
[0003]
Pots made of a material with excellent thermal conductivity (eg, aluminum) have a lower temperature due to heat radiation from the pot during cooking, and the cooking performance deteriorates. Heating is required. In addition, there were problems such as a problem such as dew due to a temperature drop during heating, and a need for heating to raise the temperature of the pot, resulting in a decrease in cooking performance and heat retention, and a reduction in energy saving performance.
[0004]
On the other hand, a pot made of a material with poor heat conductivity (eg, stainless steel) requires more heating than a pot made of a material with excellent heat conductivity to raise the temperature in the pot during cooking and keeping warm. Therefore, the heating must be performed more than necessary, and the energy saving performance is reduced. Furthermore, regardless of the quality of the heat conductivity, if the pot is just hot after cooking, it cannot be handled with bare hands, thus reducing usability.
[0005]
In addition, when a member constituting a member composed of a pot and a material having lower thermal conductivity than the main material of the pan is formed by integral molding, there are the following problems.
[0006]
Pots are coated and printed to improve corrosion resistance and ease of use. In that case, it is necessary to put a pan in a furnace and bake it in order to bake the coating or print. As a result, the shape of the pot is deformed by heat. The deformation lowers the workability of the integral molding, and also lowers the appearance quality of the finished part. Pots formed by repeating drawing and bending operations with a press machine or the like also have a similar problem in that the shape is difficult to be uniform, and as a result, a pot having no change in shape is required, which lowers pot productivity.
[0007]
There is almost no gap between the pot immediately after being integrally molded and a component made of a material having lower heat conductivity than the main material of the pot. However, when heating is actually repeated during cooking or the like, the gap between the pot and the component made of a material having lower thermal conductivity than the main material of the pot repeats thermal expansion, and gradually the heat conduction from the outer surface of the pot and the main material of the pot. A change occurs in the inner surface dimensions of a member made of a material having poor properties. As a result, a gap is generated. Further, when the pot heated by heat cools down, contraction opposite to the thermal expansion described above occurs. If the pot is made of metal and the member made of a material with lower thermal conductivity than the main material of the pot is made of synthetic resin, the shrinkage of the synthetic resin is extremely large with respect to the metal, A member made of a material with poorer thermal conductivity than the main material of the above repeats expansion and contraction, and the outer surface of the pot will push the inner surface of a component made of a material with lower thermal conductivity than the main material of the pot, causing discoloration and deformation This causes the appearance quality to deteriorate, and in the worst case, cracks may occur from that part, which may reduce the commercial value.
[0008]
By the way, a pot for cooking rice with water and rice is heated by heating means to cook rice. At that time, the rice cooker was easily affected by the heat from the outside air from the upper part to the side part. Especially when the outside air temperature was low, both the rice cooking and the heat retention performance were reduced. To prevent such performance degradation, the pot is heated from the top to the side. Examples are a side heater for heating the side of the pot and a flange heater for heating the flange of the pot.
[0009]
However, it is difficult to completely suppress the influence of heat from the outside air even if a heating means for heating the side from the top of the pot is provided. A gap is provided between the heating means on the side from the top of the pot and the pot, and the gap is affected by heat from the outside air. This is because the heating means for heating the side from the top of the pot first heats the air in the gap so that the pot is not affected by the heat from the outside air.
[0010]
In addition, electric power is required to drive the heating means that heats the side from the top of the pot, and when the outside air temperature is low, power is supplied frequently, especially when electricity is low. Hindered.
[0011]
In addition, when you finish eating rice just after cooking or keeping warm, remove the pot from the main unit and wash it. At this time, since the pot is in a hot state, handling with bare hands may cause burns, which is not preferable. For this reason, it is common to hold the flange provided at the top of the pot with a towel or the like and take it out of the main body. Even then, if the towel is taken out of the sink and carried to a sink or the like, the towel comes into contact with the water remaining in the sink and cannot be used as a dry towel.
[0012]
The present invention is intended to solve the above problems, is excellent in energy saving, and can be handled with bare hands even immediately after cooking, enhances appearance quality and commercial value, and improves the productivity and cooking container. It is intended to provide a cooker.
[0013]
[Means for Solving the Problems]
According to the cooking container of claim 1 of the present invention, by providing a concave portion in the container and fitting it to a convex portion provided on a member made of a material having poor thermal conductivity, the container can be deformed due to variation in productivity. Can also be covered with a member made of a material having poor thermal conductivity. Therefore, the heat radiation from the container and the heat influence from the outside air can be suppressed, and the manufacturability can be improved.
[0014]
According to the cooking container of the second aspect of the present invention, the convex portion is provided on the container, and the concave portion provided on the member made of a material having poor heat conductivity is fitted to the concave portion. Can also be covered with a member made of a material having poor thermal conductivity. Therefore, the heat radiation from the container and the heat influence from the outside air can be suppressed, and the manufacturability can be improved.
[0015]
According to the cooking container of the third aspect, by providing a gap between the outside of the container and the inner surface of a member made of a material having poor heat conductivity, a still air layer can be created and a heat insulating effect can be obtained. Further, it is possible to provide a cooker in which the influence of expansion and contraction of a member made of a material having poor heat conductivity is suppressed.
[0016]
According to the cooking device of the fourth aspect, the container can be subjected to ceramic spraying or ceramic coating, so that the heat insulation of the container can be improved. Therefore, the heat radiation from the container and the heat influence from the outside air can be suppressed.
[0017]
In addition, since the heat insulating property is improved, even when the container is hot, such as immediately after cooking rice, the temperature of the portion holding the container is low enough to be held with bare hands.
[0018]
According to the cooking device of the fifth aspect, the temperature of the container can be accurately measured by not disposing the ceramic layer provided on the container at the abutting portion of the detecting means, and it is possible to prevent the cooking and heat retaining properties from being lowered. Further, since the container is covered with the ceramic layer except for the contact portion of the detection means, a rice cooker with improved heat insulation can be provided.
[0019]
According to the cooker of the sixth aspect, the container is subjected to ceramic spraying or ceramic coating, and the ceramic produced in the container is not applied to the magnetic metal portion provided on the outer bottom portion of the container or the opposite portion below the storage portion. . By doing so, it is possible to prevent damage when placed on a table or the like, cracks when dropped, and the like, and improve usability. In addition, since the heat insulation of the container is improved, the heat radiation from the container and the influence of heat from the outside air can be suppressed.
[0020]
Further, according to the cooker of the present invention, since the ceramic provided in the container is not disposed at the contact portion of the detecting means, the temperature of the container can be accurately measured, and it is possible to prevent the rice cooking / heat keeping performance from being lowered. .
[0021]
According to the cooking device of the eighth aspect, ceramic is applied to the container, a region without ceramic is created without being provided on the entire circumference of the ring, and the container is covered with a plurality of ceramic layers to heat and cool the container. Can reduce the influence of expansion and contraction. Therefore, peeling of the ceramic layer from the container and cracking of the ceramic layer can be prevented. In addition, by providing a ceramic layer in the container, the heat insulation of the container is improved. Therefore, heat insulation and energy saving can be improved.
[0022]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, an embodiment of the cooker according to the present invention will be described with reference to FIGS. Note that the cooker in the present embodiment is a warming pot.
[0023]
In FIG. 1, reference numeral 1 denotes an insulated pot main body which is an outer shell of the insulated pot. The insulated pot main body 1 is provided so as to cover a substantially cylindrical outer frame 2 forming a body portion and a lower surface opening of the outer frame 2. And the bottom plate 3 provided. A lid, that is, a lid body 5 which is openable and closable by a hinge spring 4 as an elastic member located at the rear portion is provided on an upper portion of the insulated pot main body 1. A substantially cylindrical inner frame upper portion 6 formed integrally with an upper inner peripheral portion of the outer frame 2 and a substantially cylindrical inner frame cover 7 connected to the lower surface opening of the inner frame upper portion 6; The inner frame 8 provided so as to cover the lower surface opening of the cover 7 forms a pot storage portion 9 as a bottomed cylindrical storage portion in the insulated pot main body 1. In addition, the upper part 6 of the inner frame which forms the side part of the pan storage part 9 is made of synthetic resin such as PP (polypropylene) integrated with the outer frame 2. Further, the inner frame 8 forming the bottom of the pan storage section 9 is formed of a synthetic resin such as PET (polyethylene terephthalate). The upper portion 6 of the inner frame and the inner frame cover 7 are on the pot storage portion above the storage portion, and the inner frame 8 is below the pot storage portion below the storage portion.
[0024]
The outer appearance of the insulated pot main body 1 is constituted by an outer frame in which the upper part and the side part are integrated, that is, an outer frame 2 and a bottom plate 3 that covers the bottom part. The outer appearance of the heat retaining pot main body 1 may be constituted by the bottom frame in which the above is integrated. Further, it may be constituted by an upper frame covering the upper part, a side frame covering the side part, and a bottom plate covering the bottom part. At this time, the outer frame, the bottom plate, the upper frame, and the bottom frame are all formed of a synthetic resin such as PP. The side frames may be formed of the same synthetic resin such as PP or other metal plates such as stainless steel.
[0025]
In the pot storage section 9, a bottomed cylindrical container, that is, a pot 11, which accommodates an object to be cooked such as rice or water, is detachably accommodated. The pot 11 is composed of a pot body 12 mainly made of aluminum having good heat conductivity, and a heating element 13 made of a magnetic metal plate such as ferritic stainless steel joined from the lower side to the bottom of the outer surface of the pot body 12. It consists of. The reason why the heating element 13 is not provided from the center of the side surface of the pan 11 to the top is to reduce the weight of the pan 11. Further, an annular flange portion 14 extending to the outer peripheral side is formed at the upper portion, that is, around the upper end of the pan 11.
[0026]
The inner frame 7 is positioned so as to face the heating element 13 of the pot 11, and a lower portion and a bottom portion of the outer surface of the inner frame 7 facing the heating element 13 are provided with an electromagnetic wave, particularly the bottom of the pot 11. A heating coil 16 is provided as a heating means for the induction heating pot. When a high-frequency current is supplied to the heating coil 16, the heating element 13 of the pan 11 generates heat due to the alternating magnetic field generated from the heating coil 16, and the cooking object such as water and rice in the pan 11 is heated. It has become so. Further, a ferrite core 17 is provided so as to cover the heating coil 16 from below.
[0027]
At the center of the bottom of the inner frame 7, a thermistor-type pot temperature sensor 21 as a detecting means for detecting the temperature of the bottom of the pot 11 by resiliently contacting the outer surface of the bottom of the pot 11 is provided by a sensor holder 22. It is supported and provided.
[0028]
At the upper end of the pot storage portion 9 of the insulated pot main body 1, a cord heater 26 as a pot side heating means for heating the upper side of the pot 11, particularly the flange portion 14, is provided below the flange portion 14 of the pot 11. And are arranged in an annular shape. The cord heater 26 is an electric heater and is held on a spacer 27 serving as a heat dissipation suppressing member mounted on the upper end of the pot housing 9. Further, a metal plate 29 which is attached to the spacer 27 so as to cover the code heater 26 from above and which is excellent in thermal conductivity and is also used as a fixing member made of, for example, an aluminum plate and serving as a heat radiating portion is further provided. The metal plate 29 is located to face the gap 30 between the heat retaining pot main body 1 and the lid 5. Then, the lower surface of the flange portion 14 of the pan 11 is placed on the upper surface of the metal plate 29, whereby the pan 11 is stored in the pan storage section 9 in a suspended state. Therefore, there is almost no gap between the pan 11 and the upper end of the pan storage section 9 in which the pan 11 is stored. Moreover, the outer shape of the flange portion 14 of the pot 11 is formed to be equal to or larger than the size of the cord heater 26, whereby the cord heater 26 is covered by the flange portion 14 of the pot 11 from above. . However, although not shown, the flange 14 and the cord heater 26 are brought into non-contact by, for example, bending the cord heater 26 downward on both left and right sides of the pan storage unit 9 so that the flange 14 and the cord heater 26 are not in contact with each other. A gap is formed partially between them, and in this gap, the flange portion 14 can be used as a handle portion when the pan 11 is attached and detached. The gap also has the function of discharging steam when cooking rice with water attached to the outer surface of the pot 11.
[0029]
The lid 5 is urged in the opening direction by the force of the hinge spring 4 wound around a hinge shaft 31 that is a rotation shaft thereof. In addition, a hook 33 as an open / close button provided on the front upper side of the outer frame 2 is detachably engaged with a clamp 32 provided on a front portion of the lid 5, thereby closing the lid 5. It is kept in a state. The lid 5 includes an outer lid 36 forming an upper surface outer shell, a heat radiation plate 37 as a lid lower surface material forming a lower surface which is an inner surface of the lid 5, and the outer lid 36 and the heat radiation plate 37. An outer lid cover 38 as a lid base material that forms a skeleton of the lid body 5 by being combined is a main component. In addition, an inner cover 41 that directly covers the upper opening of the pot 11 is detachably attached to the lower surface, which is the inner surface of the lid 5, with a predetermined gap formed between the inner surface and the lower surface. The heat radiating plate 37 and the inner lid 41 are both made of metal, and are made of, for example, anodized stainless steel or aluminum. Further, a packing base 42 is fixed to an outer peripheral portion of the inner lid 41, and a lid packing 43 is fixed between the packing base 42 and the inner lid 41. The lid packing 43 is formed in an annular shape by an elastic member such as silicone rubber or fluoro rubber, and is in contact with the upper surface of the flange portion 14 of the pan 11 to close a gap between the pan 11 and the inner lid 41, This seals the steam generated from 11. A contact portion of the lid packing 43 with the pot 11 faces the cord heater 26 with the flange portion 14 interposed therebetween.
[0030]
Further, a lid heater 46 as a lid heating means is provided on the upper surface of the heat radiating plate 37 inside the lid 5. The lid heater 46 may be an electric heater such as a cord heater or a heating coil of an electromagnetic induction heating type. Further, the radiator plate 37 is provided with a thermistor-type lid temperature sensor 47 as a lid temperature detecting means for detecting the temperature of the lid 5, particularly the temperature of the inner lid 41. Further, a steam port 48 for discharging steam generated in the pot 11 to the outside is detachably attached to a rear portion of the upper surface of the lid 5.
[0031]
The steam port 48 is provided detachably with respect to the outer lid 36, but may be integrated with the outer lid 36. The steam port 48 is supported by a steam port packing 49 made of silicone rubber or the like attached to the outer lid 36, and the steam port packing 49 has a seal portion 49A having a substantially U-shaped cross section below. , Penetrates the hole 37A provided in the heat sink 37 and is sealed by the inner lid 41. The inner lid 41 has a steam passage hole 41A for discharging steam in the pot, and the steam port 48 is connected to the steam passage hole 41A. Therefore, the steam generated from the pot is discharged to the outside of the rice cooker, and the steam port 48 is sealed with the steam port packing 49 and the inner lid 41. It does not leak inside.
[0032]
On the other hand, the pot 11 is composed of a pot body 12 made of a member having good thermal conductivity and a heating element 13 joined to the outer surface of the pot body 12. From the inner bottom surface to the inner side surface, a process of providing an inner convex portion (not shown) projecting from the inner surface of the pot main body 12 is performed. It is preferable that the range in which the inner surface convex portion is provided is at least a range facing the heating coil 16. This is because the heating element 13 of the pan 11 is arranged in a range facing the heating coil 16 and the pan 11 generates heat there.
[0033]
The inner convex portion provided on the inner surface of the pot 11 has a higher boiling energy and a larger number of bubbles generated at the time of boiling than the portion (the inner concave portion) where the inner convex portion is not provided. In other words, when rice is cooked, the bubbling from the area of the inner surface convex portion causes the blow-up to be stronger than that of the other inner surface concave portions. Therefore, when the connecting portion between the steam passage hole 41A of the inner lid 41 and the steam port 48 is located on the inner convex portion, the influence of the steam and the steam from immediately before boiling during rice cooking to the time of continuous boiling is reduced. I will receive it greatly.
[0034]
A heating control board 51 is provided inside the warmer main body 1 at a position rearward of the pot housing 9. The heating control board 51 receives signals from the pot temperature sensor 21 and the lid temperature sensor 47, and controls the heating of the heating coil 16, the code heater 26, and the lid heater 46 as heating means. An element (not shown) to be driven is mounted. The element for driving the heating coil 16 is heated together with the oscillation of the heating coil 16, but since this element has a use temperature condition, it must be driven at a certain temperature or lower to operate the element normally. Therefore, a fin-shaped radiator 52 made of a material having good thermal conductivity, such as aluminum, is attached to an element for driving the heating coil 16, and heat generated from the radiator 52 is generated by a wind generated from a cooling fan 53. To cool the element below the operating temperature condition.
[0035]
A cooling fan 53 serving as a cooling unit is arranged below or beside a radiator 52 attached to the heating control unit 51. In addition, the bottom or side of the insulated pot main body 1 is provided with a wind fan for discharging the warm wind emanating from the cooling fan 53 and taking the heat from the radiator 52 attached to the heating control means 51 to the outside. A hole 54 is provided. The heating control means 51 may be arranged at any position around the pot 11 in the insulated pot main body 1, and accordingly, the air discharge hole 54 may be arranged at any position. However, in recent years, there has been a demand for a compact design of the product, and therefore, it is preferable that the heating control means 51, the cooling fan 53, and the air discharging hole 54 be arranged at substantially opposite positions with the pan 11 interposed therebetween. .
[0036]
At the front of the outer lid 36, an operation panel 61 as an operation unit is provided. The operation panel 61 is formed of a highly transparent material such as an AS resin, and a printed sheet 61A is integrally formed on the surface thereof by insert molding. In addition, a control board 63 is provided in a board storage chamber 62 formed in the lid 5 below the operation panel 61. On the control board 63, an LCD 64 for displaying time and a selected menu, an LED 65 for displaying the current process, a switch 66 for starting rice cooking and selecting a menu, and the like are arranged on the upper surface thereof. . An operation panel 61 above the control board 63 is provided for displaying button names, and also keeps the board storage chamber 62 hermetically closed so that various electronic components on the control board 63 can be exposed to dust and water. Is prevented from adhering. When a button on the operation panel 61 is pressed, the sheet 61A bends, and the button of the operation button presses the switch 66 on the control board 63, and the operation is started or stopped.
[0037]
The control system of the cooking device will be described with reference to FIG. In the figure, reference numeral 71 denotes a control means comprising a microcomputer or the like, which is a heating coil for heating the bottom of the pan 11 during rice cooking and keeping the temperature based on the respective temperature information from the pan temperature sensor 21 and the lid temperature sensor 47. 16, a cord heater 26 for heating the side of the pot 11, and a lid heater 46 for heating the lid 5. In particular, the control means 81 of this embodiment mainly controls the heating coil 16 based on the temperature detected by the pan temperature sensor 21 to manage the temperature of the bottom of the pan 11, and mainly controls the temperature detected by the lid temperature sensor 47. The lid heater 46 is controlled to control the temperature of the radiator plate 37 and thus the inner lid 41. The control means 71 includes, as a function in a control sequence of a program stored in its own storage means (not shown), a cooking control means for controlling cooking and heating of the object to be cooked. The rice cooking control unit 72 includes a rice cooker control unit 72 that cooks and heats an object to be cooked in the cooker 11, and a heat retention controller 73 that keeps and heats the rice in the pan 11 to a predetermined heat retention temperature during the heat retention.
[0038]
Reference numeral 75 denotes a heating coil driving unit including a high-frequency inverter circuit that receives a control signal from the control unit 71 and supplies a predetermined high-frequency current to the heating coil 16. Separately from this, on the output side of the control means 71, a lid heater driving means 76 for receiving the control signal from the control means 71 and driving the lid heater 46 so as to heat the radiator plate 37 and the inner lid 41 is provided. And a code heater driving means 77 which receives a control signal from the control means 71 and turns on the code heater 26. At the time of rice cooking by the rice cooking control means 72 and at the time of thermal insulation by the thermal insulation control means 73, the temperature of the pan 11 is detected by the pan temperature sensor 21 and the lid temperature sensor 57, so that the heating coil 16 heats the bottom of the pan 11; The heating of the side of the pan 11 by the heating unit 26 and the heating of the lid 5 by the lid heater 46 are performed. After the rice cooked by the rice cooker control means 72 is completed and the food in the pot 11 is cooked as rice, the process automatically shifts to the heat retention by the heat retention controller 73 and the temperature detected by the pot temperature sensor 21 is reduced to the temperature. The rice is kept at a predetermined temperature (about 70 ° C. to 76 ° C.) by adjusting the heating of the pot 11 by the heating coil 16 and the code heater 26 based on the temperature.
[0039]
In particular, the supplementary description of the heating by the code heater 26 is as follows: after the rice is cooked, the temperature of the rice drops from about 100 ° C. to about 73 ° C .; Heat is radiated from the metal plate 29 to the space of the gap 30 between the lid 5 and the insulated pot main body 1 to suppress cooling due to invasion of outside air from the gap 30 and to heat the flange portion 14 of the pot 11. Further, even during the period of reheating the rice at the time of keeping the temperature, the flange portion 14 of the pan 11 is heated by the code heater 26 so as to prevent moisture generated by heating the rice from condensing on the upper inner surface of the pan 11. ing.
[0040]
Next, the operation of the above configuration will be described. When rice and water to be cooked are put in the pan 11 and the rice cooking by the rice cooking control means 72 is started, the heating coil 16 and the code heater 26 turn on based on the temperature detection of the bottom of the pan 11 by the pan temperature sensor 21. The bottom part and the side part of the pan 11 are heated, and the water temperature in the pan 11 is maintained at 45 to 60 ° C. for 15 to 20 minutes. After that, the pot 11 is strongly heated by the heating coil 16 to boil the food to be cooked. When the temperature of the bottom of the pan 11 becomes 90 ° C. or higher during the boiling heating, and the temperature of the lid 5 is stabilized at 90 ° C. or higher, it is assumed that the inside of the pan 11 is in a boiling state, and the amount of heating is reduced as compared to before. It moves to the continued boiling heating. The fact that the temperature of the lid 5 is stabilized at 90 ° C. or higher is detected by the rate of temperature rise of the temperature detected by the lid temperature sensor 47. In this boiling detection, it can be confirmed from the pot temperature sensor 21 and the lid temperature sensor 47 that both the bottom of the pan 11 and the lid 5 have reached 90 ° C. or higher, and that the inside of the pan 11 has completely boiled. Can be accurately detected.
[0041]
When either the bottom of the pot 11 or the lid 5 has an unusually detected temperature of 120 ° C. or higher, the control unit 71 determines that there is some abnormality and reduces the heating amount in the rice heating. To stop all operations, or to shift to a spot to be described later, or to keep the temperature, thereby preventing abnormal heating. Conversely, while either the bottom of the pot 11 or the lid 5 has reached 90 ° C. or higher and a predetermined time (eg, 5 minutes) has elapsed, the bottom of the pot 11 or any of the lids 5 Is lower than 90 ° C., the pot temperature sensor 21 or the lid temperature sensor 47 in this low temperature determines that the temperature detection accuracy has deteriorated for some reason (dirt, inclination, poor contact, etc.). In the same manner, the amount of heating in rice cooking heating is reduced, and all operations are stopped.
[0042]
When the process shifts to the continuation of boiling, the rice cooking control means 72 starts the lid heating by the lid heater 46. The lid heating here is managed by the temperature detected by the lid temperature sensor 47 so that the temperature of the inner lid 41 becomes 100 to 110 ° C. Then, when a predetermined temperature rise occurs in the bottom of the pot 11, the cooking is detected and the process shifts to spots. During murara, the lid heater 46 is turned off by temperature control based on the temperature detected by the lid temperature sensor 47 to prevent dew on the inner lid 41 and to maintain a high temperature (98 to 100 ° C.) so that rice does not burn. The temperature of the bottom of the pan 11 or the side of the pan 11 is controlled so as to be maintained. The moth is continued for a predetermined time (15 to 20 minutes).
[0043]
When the temperature is maintained, the bottom and the lower side of the pot 11 are heated by the heating coil 16, and the temperature of the rice stored in the pot 11 is slightly higher than that of the rice stored in the pot 11. The temperature of the side of the pot 11 is controlled by the cord heater 26 so that the rice does not dry and a large amount of dew does not adhere. Rice is kept at 70-76 ° C. Even when the temperature is kept warm, if the pot temperature sensor 21 or the lid temperature sensor 47 is abnormally high or low on the contrary, the abnormality is detected and this abnormal heating is prevented.
[0044]
Next, the configuration of the pan 11 will be described with reference to FIGS. First, a configuration in which the cooking pot 11 in the present embodiment is not used for a specific cooker, but is considered to be used alone by being placed on, for example, an induction heating stove will be described in order from FIG.
[0045]
The cooking pot 11 in FIG. 3 has an outer surface of the pot 11 covered with a heat insulating member 81 made of a material having lower heat conductivity than the pot body 12 which is a main material of the pot 11. The outer surface of the pot 11 referred to here includes not only the outer portion of the pot 11 to which the heating element 13 is not joined but also the lower side surface and the bottom surface of the outer surface of the pot 11 to which the heating element 13 is joined. It is only necessary that the heat insulating member 81 be covered in such a part. The heat insulating member 81 may be any material as long as it is a material having excellent heat resistance and corrosion resistance.
[0046]
In this manner, by covering the heat insulating member 81 having lower heat conductivity than the pot main body 12 on the outer surface of the pot 11, heat radiation from the pot 11 during cooking can be suppressed. Therefore, it is not necessary to perform heating for raising the temperature of the pan 11, so that cooking performance and energy saving performance are improved, and problems such as dew can be prevented. In addition, the heat insulation member 81 can suppress the influence of heat from the outside air on the food inside the pot 11. Moreover, even immediately after cooking, the pot 11 can be handled with bare hands because the outer surface of the pot 11 is covered with a material having poor heat conductivity.
[0047]
The heat insulating member 81 is provided on the pot 11 by fitting unevenness. When the concave portion 82 is provided on the outer surface of the pot 11, the concave portion 82 may be manufactured by cutting, drawing, or bending. In addition, the concave portion 82 may be provided on the outer surface of the pot 11 in an annular shape around the entire circumference, or the concave portion 82 may not be provided in some places. In the configuration shown in FIG. 3, concave portions 82 are provided at two upper and lower positions on the side of the flange portion 14 and substantially at the center in the height direction. The number of the concave portions 82 is not limited to two, and may be provided at any number of positions. The concave portions 82 may be provided annularly at a fixed height, or may have any height.
[0048]
On the other hand, on the inner surface of the heat insulating member 81, a convex portion 83 is provided corresponding to the concave portion. The convex portion 83 may be provided continuously around the entire circumference of the ring, similarly to the concave portion 82, or may be provided intermittently without providing the convex portion 83 in some places.
[0049]
When the outer surface of the pan 11 is covered with the heat insulating member 81, a gap 84 is provided between the outer surface of the pan 11 and the inner surface of the heat insulating member 81. It is desirable that the setting of the size of the gap 84 be determined in consideration of the temperature to be used from the thermal expansion coefficient and the contraction rate specific to each material of the pot 11 and the heat insulating member 82. Thus, by forming the gap 84 between the pot 11 and the heat insulating member 81, the heat insulating efficiency of the pot 11 is improved. Therefore, the heat radiation from the pot 11 and the heat influence from the outside air can be further suppressed, and the cooking performance and the heat retaining performance are further improved, and the energy saving performance is further improved. Further, even when the pot 11 immediately after cooking is in a hot state, the gap 83 makes it more difficult for the heat to be transmitted to the heat insulating member 81, and the handling of the pot 11 with bare hands is further facilitated. In addition, the heat insulating member 81 is less susceptible to heat during cooking and heating due to the reduced contact area with the outer surface of the pan 11, and the heat insulating member 81 is melted or deformed even when abnormal heating is performed at the time of failure. Can be more reliably prevented.
[0050]
In particular, since the bottom of the outer surface of the pan 11 faces the heating coil 16, the pan 11 is relatively hard to be affected by the outside air. On the other hand, from the center of the side surface of the pot 11 that is not opposed to the heating coil 16 to the flange portion 14, the pot 11 is easily affected by heat from the outside air. Therefore, the above-mentioned gap 84 is provided between the heat insulating member 81 and the pot 11 which are arranged particularly in a location susceptible to the outside air, and the design for forming the still air layer is further performed. It is possible to improve efficiency.
[0051]
When providing a plurality of concave portions 82 provided on the outer surface of the pan 11 and a plurality of convex portions 83 provided on the inner surface of the heat insulating member 83 to be fitted thereto at an arbitrary height, the convex portions 83 are not provided on the entire circumference. It is preferable that the protrusions 83 are provided intermittently so as to eliminate the projections 83 in some places. This makes it easier to discharge water or the like that has entered between the outer surface of the pot 11 and the inner surface of the heat insulating member 81 to the outside.
[0052]
In the configuration shown in FIG. 3, except for the flange portion 14, the outside of the pot 11 to which the heating element 13 is not joined is continuously covered with the heat insulating member 81. The reason for not covering the heating element 13 is as follows. The heating element 13 joined from the lower side to the bottom of the outer surface of the pan 11 generates heat by eddy current generated from the heating coil 16 and heats the pan 11. That is, since the heating element 13 becomes hot during cooking, it is preferable not to dispose the heat insulating member 81 having lower heat conductivity than the pot body 12 on the heating element 13 in order to avoid the heat influence from the heating element 13. .
[0053]
The heating element 13 joined from the lower side to the bottom of the outer surface of the pot 11 generates heat during cooking and becomes high in temperature. However, the heat insulating member 81 covers the outer side of the pot 11 by avoiding it. Since it is provided, it is not directly affected by the heat from the heating element 13 and can be prevented from being used in a high temperature state. Therefore, the product life of the pot 11 can be extended.
[0054]
In the case of a cooking pot 11 in which the heating element 13 is provided on the entire circumference of the pot 11 like a clad material, when the temperature of the heating element 13 rises due to an eddy current generated from the heating coil 16, the heat influence is caused. In the case of abnormal heating in which the heating coil 16 continues to be energized because of the low temperature and the failure, even in the case where the heat insulating member 81 is not melted or deformed (the outer surface of the pot 11), the heat conductivity is higher than that of the pot main body 12. What is necessary is just to arrange | position the heat insulation member 81 formed with the bad material.
[0055]
As described above, in the present embodiment, the pot 11 is provided, and the outer surface of the pot 11 is covered with the heat insulating member 81 which is a member made of a material having lower thermal conductivity than the pot main body 12 as the main material of the pot 11. The concave portion 82 is provided, the convex portion 83 is provided on the heat insulating member 81, and the convex portion 83 is fitted to the concave portion 82 on the outer surface of the pot and covers the outer surface of the pot with the heat insulating material 81. In addition, the heat-insulating member 81, which is a member made of a material having lower thermal conductivity than the main material of the pan 11, can be easily assembled and covered on the pan deformed due to the variation in the productivity. Therefore, the heat radiation from the pan 11 and the heat influence from the outside air can be suppressed, and the manufacturability can be improved.
[0056]
Further, in this embodiment, since the gap 84 is provided between the outer surface of the pan 11 and the inner surface of the heat insulating member 81 which is a material having lower thermal conductivity than the pan main body 12 which is a main material of the pan 11, A heat insulating effect can be obtained by forming a still air layer in between, and at the same time, the influence of expansion and contraction of the heat insulating member 81 can be suppressed.
[0057]
FIG. 5 shows a second embodiment of the present invention, in which the same parts as those in the first embodiment are denoted by the same reference numerals, and a detailed description thereof is omitted. 83 shows an example in which a concave portion 82 is provided on the inner surface of a heat insulating member 81. The same applies to the case where the convex portion 83 is provided on the outer surface of the pot 11 as described above, and the method of manufacturing the convex portion 83 may be cutting, drawing, or bending. Further, the convex portion 83 may be provided on the outer surface of the pot 11 in an annular shape around the entire circumference, or the convex portion 83 may not be provided in some places. In the configuration shown in FIG. 5, the protrusions 83 are provided at two upper and lower locations on the flange portion 14 side and substantially in the height direction. As described above, the number of the protrusions 83 is not limited to two, but may be any number, and may be annularly provided at a certain height, or may be any height.
[0058]
On the other hand, a concave portion 82 is provided on the inner surface of the heat insulating member 81 in correspondence with the convex portion 83. The concave portion 82 may be provided continuously around the entire circumference of the ring, similarly to the convex portion 83, or may be provided intermittently without providing the concave portion 82 in some places.
[0059]
When the outer surface of the pan 11 is covered with the heat insulating member 81, a gap 84 is provided between the outer surface of the pan 11 and the inner surface of the heat insulating member 81. The size of the gap 84 is desirably determined in consideration of the temperature to be used, from the coefficient of thermal expansion and contraction specific to each material of the pot body 12 and the heat insulating member 82. When providing a plurality of concave portions 82 provided on the outer surface of the pan 11 and a plurality of convex portions 83 provided on the inner surface of the heat insulating member 83 to be fitted thereto at an arbitrary height, the convex portions 83 are not provided on the entire circumference. It is preferable that the protrusions 83 are provided intermittently so as to eliminate the projections 83 in some places. This makes it easier to discharge water or the like that has entered between the outer surface of the pot 11 and the inner surface of the heat insulating member 81 to the outside.
[0060]
Then, even when the convex portion 83 is provided on the outer surface of the pot 11 or when the convex portion 83 is provided on the inner surface of the heat insulating member 81, when a plurality of convex portions 83 are provided, the convex portion 83 is placed on the convex portion 83 at an arbitrary height. By not disposing, or by not providing the convex portion 83 partially from top to bottom at an arbitrary position around the pot 11, it becomes easier to discharge water and the like.
[0061]
FIG. 6 shows a third embodiment of the present invention, in which the same parts as those in the above embodiments are denoted by the same reference numerals, and detailed description thereof will be omitted. In this example, the ceramic layer 91 is provided on the outer surface of the pot 11. This ceramic layer 91 can be formed by performing ceramic spraying. Further, a coating is coated on the ceramic layer 91 to provide a coating layer 92. The coating material preferably has heat resistance, chemical resistance, and heat resistance and is excellent in strength. The ceramic to be sprayed is alumina oxide (Al). 2 O 3 ) And titanium oxide (TiO) 2 It is desirable to use a material having poor thermal conductivity such as a mixture of (1), and by using a material having lower thermal conductivity than the pot body 12 which is a main material of the pot 11, the ceramic layer 91 becomes a heat insulating member. The ceramic layer 91 may be formed by ceramic coating other than ceramic spraying.
[0062]
The reason for selecting a material having poor heat conduction characteristics for the ceramic is to enhance the heat insulation characteristics. Therefore, it is desirable that the thickness of the ceramic sprayed or ceramic coating applied to the outer surface of the pot be larger. If it is too thick, the weight of the pot will be heavy and the usability will be poor. In addition, since there are manufacturing restrictions, it is desirable to determine the thickness of the ceramic layer 91 in consideration of all of them.
[0063]
As described above, in the present embodiment, in the pot 11, the heating coil 16 serving as a heating unit for heating the pot 11, and the cooking device including the pot 11 and the heating coil 16, the outer surface of the pot 11 is ceramic-sprayed or ceramic-sprayed. Since the coating is applied, the heat insulation of the outer surface of the pan can be improved, and the heat radiation from the pan 11 and the thermal influence of the outside air can be suppressed. Therefore, it is possible to improve the rice cooking performance and the heat retention performance and the energy saving performance. In addition, since the heat insulating property is improved, even when the pot 11 is hot, such as immediately after cooking rice, the temperature of the portion holding the pot 11 is low enough to be held by bare hands, and the pot 11 can be handled with bare hands, thus improving usability. Rice cooker can be provided.
[0064]
FIG. 7 shows a fourth embodiment of the present invention, in which the same reference numerals are given to the same parts as those in the above-described embodiments, and a detailed description thereof will be omitted. In this example, the ceramic layer 91 is not provided on the outer surface of the pot 11 in a range where the pot temperature sensor 21 contacts. As shown in FIG. 1, the pan temperature sensor 21 is provided in contact with the bottom outer surface of the pan 11, and when the ceramic layer 91 is provided on the outer surface of the pan 11 as in the third embodiment, The pot temperature sensor 21 comes into contact with the ceramic layer 91. Since the ceramic layer 91 has poor heat insulation properties, the temperature of the pan 11 cannot be accurately measured by the pan temperature sensor 21. However, since the ceramic layer 91 is not provided at the contact portion 21A of the pan temperature sensor 21, Since the temperature sensor 21 is not affected by the ceramic layer 91, the temperature of the pot 11 can be accurately measured. In addition, the contact part 21A is a part which contacts the pot temperature sensor 21 of the pot 11.
[0065]
Thus, the pot 11, the heating coil 16 serving as a heating means for heating the pot 11, the pot temperature sensor 21 serving as a pot temperature detecting means for contacting the pot 11 and detecting the temperature of the pot 11, and the pot temperature sensor 21 A control means 71 for controlling the heating coil 16 based on the detected temperature, and a main body 1 for storing the pan 11, the heating coil 16 and the pan temperature sensor 21 are provided. Since the ceramic layer 91 is not provided, the temperature of the pot 11 can be accurately measured, and it is possible to prevent the cooking and heat retaining properties from being lowered. Further, the ceramic layer 91 is provided so as to avoid the contact portion 21A of the pot temperature sensor 21, and since the ceramic layer covers the outer surface of the pot 11 except for the contact portion 21A, a rice cooker with improved heat insulation is provided. can do.
[0066]
8 and 9 show a fifth embodiment of the present invention, in which the same parts as those in the above embodiments are denoted by the same reference numerals, and detailed description thereof will be omitted. In this example, the ceramic layer 91 is not provided on the heating element 13 which is a magnetic metal part provided on the bottom of the outer surface of the pot or on the facing portion of the inner frame 8 below the pot storage unit. In addition, the ceramic layer 91 is not formed on the outer surface of the pot 11 in the contact portion 21A in the range where the pot temperature sensor 21 contacts. FIG. 9 is a partial front view of the pot 11, and dotted portions are portions provided with the ceramic layer 91. The reason why the ceramic layer 91 is not provided on the entire circumference of the pot 11 is as follows.
[0067]
The inner surface of the pan 11 is coated with a coating such as a fluororesin having excellent corrosion resistance and durability. This is for enabling rice washing in the pot 11. Also, a horizontal line (not shown) corresponding to the rice cooking menu is provided on the inner surface of the pot 11. Rice and water can be adjusted to this horizontal line to provide the total amount of rice and water suitable for cooking rice respectively. The pot 11 is generally shaped so as to receive its own weight and maintain its posture when placed on an external stand. This is also to facilitate operations such as the above-described rice washing and water level alignment. Therefore, when ceramic spraying or ceramic coating is applied to the entire surface of the pot outer surface and rice washing or water level alignment is performed, the ceramic layer provided on the pot outer surface always comes into contact with an external stand. In this case, since the ceramic layer 91 has hard characteristics, there is a possibility that the base may be damaged. On the other hand, the ceramic layer 91 also has a brittle property. Therefore, it is inferior in impact resistance and weak to drop. When the pot 11 is dropped, it often falls from the bottom of the pot, depending on how it is dropped. If the pot is inadvertently dropped while washing rice or adjusting the water level line, the heavy pot bottom will hit the floor first. In other words, if there is a ceramic layer on the bottom of the pot, it will hit the ceramic layer. Since the ceramic layer is fragile, there is a possibility that the ceramic layer portion that hits the floor or the like may crack.
[0068]
From the above, it is a product having higher usability without providing the ceramic layer 91 at the bottom of the pot. However, since the ceramic layer 91 has the purpose of improving heat insulation, it is preferable to minimize the range in which the ceramic layer 91 is not provided. Since the heating coil 16 for heating the pan 11 is usually provided from the bottom of the pan to the bottom of the pan, a design in which the ceramic layer 91 is not provided only in that range is effective. Further, in the case of the integrally formed pot 11 made of a different kind of metal having a good heat conduction property, the ceramic body 91 is not provided only in the part of the heating element 13 which receives heat from the heating coil 16. The design is also effective.
[0069]
Further, in the case of the pot 11 in which the heat insulating member 81 is not provided in the opposing portion of the heating coil 16, since the bottom of the outer surface of the pot 11 faces the heating coil 16, the pot 11 is relatively hardly affected by the outside air. Conversely, the heating coil 16 is easily affected by heat. The heat effect of the heating coil 16 is an effect such as heat conduction from the heating element 13 generated by the heating coil 16 and heat radiation caused by heating a space between the heating coil 16 and the pan 11.
[0070]
In the event of an abnormality such as a failure of the cooker, the heating coil 16 operates continuously, so that the amount of heating received by the pan 11 reaches several times as compared with the normal state, and the heating coil which is most susceptible to the thermal influence from the heating coil 16 If the heat insulating member 81 is disposed at the opposed portion of the 16, there is a possibility that the heat insulating member 81 may be harmed or deformed. Therefore, the arrangement of the heat insulating member 81 is avoided in the facing portion of the heating coil 16 which is most susceptible to the thermal influence from the heating coil 16. Thereby, the adverse effects such as melting and deformation of the heat insulating member 81 can be effectively prevented.
[0071]
Further, as shown in FIG. 1, the pot temperature sensor 21 is provided in contact with the bottom outer surface of the pot 11, and when the ceramic layer 91 is provided on the outer surface of the pot 11 as in the third embodiment, The pot temperature sensor 21 comes into contact with the ceramic layer 91. Since the ceramic layer 91 has poor heat insulation properties, the temperature of the pan 11 cannot be accurately measured by the pan temperature sensor 21. However, since the ceramic layer 91 is not provided at the contact portion 21A of the pan temperature sensor 21, Since the temperature sensor 21 is not affected by the ceramic layer 91, the temperature of the pot 11 can be accurately measured.
[0072]
As described above, in the present embodiment, the pot 11 is formed by integrally molding the heating element 13 which is a magnetic metal having good thermal conductivity provided on the outer bottom portion and the pot body 12 which is a metal having good thermal conductivity. The pan storage section 9 for freely storing the pan 11 includes an inner frame 8 as a lower pan storage section provided so as to cover the vicinity of the heating element 13 below, an inner frame cover 6 as an upper pan storage upper and an inner frame. A heating coil 16 is provided outside the inner frame cover 6 for generating heat from the heating element 13 provided in the pan 11, and the pan 11, the pan storage section 8, and the heating coil 16 are stored in the main body 1, In the cooker provided with the ceramic layer 91 on the outer surface of the heating unit 11, the ceramic layer 91 is not provided on the facing portion of the heating element 13 or the inner frame 8. Can prevent cracks and improve usability. Kill. In addition, since the heat insulating property of the outer surface of the pot 11 is improved, the heat radiation from the pot 11 and the influence of heat from the outside air can be suppressed.
[0073]
Further, as described above, in the present embodiment, the pot 11 is provided with the pot temperature sensor 21 that is in contact with the pot 11 and detects the temperature of the pot 11. Since the ceramic layer 91 is not provided, the temperature of the pot 11 can be accurately measured by not disposing the ceramic layer 91 provided on the outer surface of the pot 11 at the contact portion 21A of the pot temperature sensor 21, thereby deteriorating the rice cooking and heat insulation performance. Can be prevented.
[0074]
FIG. 10 shows a sixth embodiment of the present invention, in which the same parts as those in the above embodiments are denoted by the same reference numerals, and detailed description thereof will be omitted. In this example, the ceramic layer 91 is provided on the aluminum other than the heating element 13 which is a magnetic metal on the outer surface of the pan, and the inner and outer surfaces of the pan 11 are coated, and the pan is put in a high-temperature furnace to bake the pan. Aluminum is heated and expands. Since the temperature in actual use is at most 100 to 150 ° C., the expansion amount of aluminum is considerably large. (Coefficient of thermal expansion of aluminum: 25 × 10 -6 (1 / K)) When the ceramic layer 91 provided on the outer surface of the pot 11 is provided in a ring around the entire circumference, the coefficient of thermal expansion of aluminum is the coefficient of expansion of the ceramic layer 91 (the coefficient of thermal expansion of the ceramic layer 91: 7.3 × 10 -6 Since (1 / K)) is small, there is a possibility that the ceramic layer 91 provided in an annular shape around the entire surface may be peeled or cracked. In order to alleviate the adverse effects due to such a coefficient of thermal expansion, the ceramic layer 91 is not provided in a ring shape around the entire circumference, but is provided separately in places. FIG. 10 shows that a plurality of ceramic layers 91, 91 are provided on the outer surface of the pot 11 by providing a portion 93 where no ceramic layer is provided on the outer periphery of the pot 11, that is, the ceramic layers 91, 91 adjacent in the circumferential direction are provided. The pot 11 in which a portion 93 without a ceramic layer is provided is shown. By doing so, even if the ceramic layer 91 receives an external force due to the expansion of the aluminum of the pot main body 12, the ceramic layer 91 is not provided in an annular shape around the circumference, so that peeling or cracking does not occur.
[0075]
As described above, in the present embodiment, in a cooker including the main body 1, the pan 11, and the heating coil 16 serving as a heating unit for heating the pan 11, and in which the ceramic layer 91 is provided on the outer surface of the pan 11, the ceramic layer 91 is provided. Is not provided continuously around the entire outer surface of the pot 11 and the outer surface of the pot 11 is covered with a plurality of ceramic layers 91, 91, so that the outer surface of the pot is divided into a plurality of ceramics divided in the circumferential direction of the outer surface. By covering with the layers 91, 91, the influence of expansion and contraction due to heating and cooling of the pot 11 can be reduced. Therefore, peeling of the ceramic layer 91 from the outer surface of the pot and cracking of the ceramic layer 91 can be prevented. In addition, by providing the ceramic layer 91 on the outer surface of the pot 11, the heat insulation of the outer surface of the pot 11 is improved. Therefore, heat insulation and energy saving can be improved.
[0076]
The present invention is not limited to the above embodiment, and various modifications can be made. For example, a structure in which a heating element is provided on the entire periphery of a pot, such as a clad material, may be similarly applied.
[0077]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to the cooking container of Claim 1 of this invention, while suppressing heat radiation from a container, it is excellent in energy saving and can be handled with bare hands even immediately after cooking.
[0078]
According to the cooking container of the second aspect of the present invention, heat radiation from the container can be suppressed, energy saving is excellent, and it can be handled with bare hands even immediately after cooking.
[0079]
According to the cooking container of the third aspect of the present invention, heat dissipation from the container is suppressed, energy saving is excellent, and the cooking can be handled with bare hands even immediately after cooking, and the heat insulating property is further improved.
[0080]
According to the cooking device of the fourth aspect of the present invention, the heat radiation from the container is suppressed, the energy saving is excellent, and the cooking device can be handled with bare hands even immediately after cooking. Moreover, the heat insulation of the outer surface of the pot can be improved.
[0081]
According to the cooking device of the fifth aspect of the present invention, the heat radiation from the container is suppressed, the energy saving is excellent, and the cooking device can be handled with bare hands even immediately after cooking. In addition, the state of the container can be accurately measured, and it is possible to prevent a decrease in cooking performance and heat retention performance due to deterioration in detection accuracy.
[0082]
According to the cooking device of the sixth aspect of the present invention, heat dissipation from the container is suppressed, energy saving is excellent, and it can be handled with bare hands even immediately after cooking. Moreover, the heat insulation of the outer surface of the pot can be improved.
[0083]
According to the cooking device of the seventh aspect of the present invention, heat dissipation from the container is suppressed, energy saving is excellent, and the cooking device can be handled with bare hands even immediately after cooking. In addition, the state of the container can be accurately measured, and it is possible to prevent a decrease in cooking performance and heat retention performance due to deterioration in detection accuracy.
[0084]
According to the cooking device of claim 8 of the present invention, heat dissipation from the container is suppressed, energy saving is excellent, and it can be handled with bare hands even immediately after cooking. In addition, peeling of the ceramic layer from the outer surface of the pot and cracking of the ceramic layer can be prevented.
[Brief description of the drawings]
FIG. 1 is a sectional view of a cooker according to a first embodiment of the present invention.
FIG. 2 is a block diagram illustrating a functional configuration of a control system according to the first embodiment.
FIG. 3 is a partial cross-sectional view of the container whose outer surface is covered with a heat insulating member.
FIG. 4 is an enlarged sectional view of the concave portion and the convex portion.
FIG. 5 is a partial cross-sectional view of a container having an outer surface covered with a heat insulating member according to a second embodiment of the present invention.
FIG. 6 is a partial cross-sectional view of a container in which an outer surface is covered with a ceramic layer according to a third embodiment of the present invention, and a part is an enlarged cross-sectional view.
FIG. 7 is a cross-sectional view of a detection means, a pot, and a periphery of a contact portion according to a fourth embodiment of the present invention.
FIG. 8 is a sectional view of a cooker according to a fifth embodiment of the present invention.
FIG. 9 is a partial front view of the same container.
FIG. 10 is a partial front view of a container showing a sixth embodiment of the present invention.
[Explanation of symbols]
6 Upper part of the inner frame
7 Inner frame cover (on storage section)
8 Inner frame (below storage unit)
9 Pot storage section (storage section)
11 pots (containers)
13 Heating element (magnetic metal)
16 heating coil (heating means)
21 Pot temperature sensor (pan temperature detecting means / detecting means)
81 Insulation member (material with poor thermal conductivity)
83 gap
91 ceramic layer (ceramic)

Claims (8)

容器を備え、熱伝導性が悪い材料からなる部材により容器を覆い、この容器に凹部を設け、前記容器の主材料より熱伝導性が悪い材料に凸部を設け、前記凹部と前記凸部とを接触させ前記容器の主材料より熱伝導性が悪い材料で容器外部を覆うことを特徴とする調理容器。Providing a container, covering the container with a member made of a material having poor thermal conductivity, providing a concave portion in this container, providing a convex portion in a material having lower thermal conductivity than the main material of the container, and providing the concave portion and the convex portion Wherein the outside of the container is covered with a material having lower thermal conductivity than the main material of the container. 容器を備え、熱伝導性が悪い材料からなる部材により容器を覆い、この容器に凸部を設け、前記容器の主材料より熱伝導性が悪い材料に凹部を設け、前記凸部と前記凹部とを接触させ前記容器の主材料より熱伝導性が悪い材料で容器外部を覆うことを特徴とする調理容器。Providing a container, covering the container with a member made of a material having poor thermal conductivity, providing a convex portion in this container, providing a concave portion in a material having poor thermal conductivity than the main material of the container, the convex portion and the concave portion Wherein the outside of the container is covered with a material having lower thermal conductivity than the main material of the container. 前記容器外部と熱伝導性が悪い材料の内部との間に隙間を設けたことを特徴とする請求項１又は２記載の調理容器。3. The cooking container according to claim 1, wherein a gap is provided between the outside of the container and the inside of a material having poor heat conductivity. 容器と、この容器を加熱する加熱手段と、これら容器と加熱手段とを収納する本体とを備えた調理器において、容器にセラミック溶射又はセラミックコーティングを施したことを特徴とする調理器。A cooker comprising a container, a heating means for heating the container, and a main body containing the container and the heating means, wherein the container is provided with ceramic spraying or ceramic coating. 容器と、この容器を加熱する加熱手段と、容器の温度を検出する検出手段と、温度により前記加熱手段を制御する制御手段と、これら容器と加熱手段と検出手段とを収納する本体とを備え、前記検出手段が当接する範囲は、前記容器に前記セラミック層を設けないことを特徴とする調理器。A container, a heating unit for heating the container, a detecting unit for detecting the temperature of the container, a control unit for controlling the heating unit based on the temperature, and a main body containing the container, the heating unit, and the detecting unit. A cooking device wherein the ceramic layer is not provided on the container in a range where the detection means contacts. 磁性金属と非磁性金属とから構成された容器を備え、この容器を収納自在にする収納部は、下方で前記磁性金属近傍を覆うように設けた収納部下と、上方の収納部上とからなり、磁性金属を発熱させる加熱手段を設け、収納部と加熱手段を本体に収納し、前記容器にセラミックを設けた調理器において、前記磁性金属又は収納部下の対向部には前記セラミックを設けないことを特徴とする調理器。A container comprising a magnetic metal and a non-magnetic metal is provided, and a storage part for storing the container is composed of a lower part of the storage part provided so as to cover the vicinity of the magnetic metal at a lower part, and an upper part of the storage part at an upper part. In a cooker provided with a heating means for generating heat of the magnetic metal, the housing portion and the heating means housed in the main body, and the container provided with ceramic, the ceramic is not provided in the facing portion below the magnetic metal or the housing portion. A cooker characterized by the following. 温度を検出する検出手段を備え、この検出手段が当接する範囲は、前記容器に前記セラミックを設けないことを特徴とする請求項６記載の調理器。7. The cooking device according to claim 6, further comprising a detecting unit for detecting a temperature, wherein the ceramic is not provided in the container in a range where the detecting unit contacts. 本体と、容器と、この容器を加熱する加熱手段とを備え、前記容器にセラミックを設けた調理器において、前記セラミックは複数のセラミック層で容器外部を覆ったことを特徴とする調理器。A cooking device comprising a main body, a container, and a heating means for heating the container, wherein the ceramic is provided on the container and the ceramic is covered with a plurality of ceramic layers on the outside of the container.
JP2002231874A 2002-08-08 2002-08-08 Cooking container and cooker Expired - Fee Related JP3663632B2 (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009072253A (en) * 2007-09-19 2009-04-09 Panasonic Corp Pot for electromagnetic induction heating and electromagnetic induction heating type rice cooker
JP2010110364A (en) * 2008-11-04 2010-05-20 Mitsubishi Electric Corp Rice cooker and method for controlling the same
JP2014033901A (en) * 2012-08-10 2014-02-24 Mitsubishi Electric Corp Heat cooker
JP2014223245A (en) * 2013-05-17 2014-12-04 象印マホービン株式会社 Cooking pot and method for manufacturing cooking pot
CN105011733A (en) * 2014-04-23 2015-11-04 佛山市顺德区美的电热电器制造有限公司 Cooking utensil and liner of same

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009072253A (en) * 2007-09-19 2009-04-09 Panasonic Corp Pot for electromagnetic induction heating and electromagnetic induction heating type rice cooker
JP2010110364A (en) * 2008-11-04 2010-05-20 Mitsubishi Electric Corp Rice cooker and method for controlling the same
JP2014033901A (en) * 2012-08-10 2014-02-24 Mitsubishi Electric Corp Heat cooker
JP2014223245A (en) * 2013-05-17 2014-12-04 象印マホービン株式会社 Cooking pot and method for manufacturing cooking pot
CN105011733A (en) * 2014-04-23 2015-11-04 佛山市顺德区美的电热电器制造有限公司 Cooking utensil and liner of same

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