JP2005143592A - Cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To facilitate the handling of a cooker by reducing the cost and the weight of a cooking body without spoiling the function of a flange section itself. <P>SOLUTION: By separating a cooking plate 11 and a flange body 21 into separate members, the flange body 21 and the cooking plate 11 do not need to be made of the same material, and the flange body 21 can be made of a material of a lower cost. Also, the using material for the cooking plate 11 can be suppressed to a necessary minimum, and therefore, the handling of the cooking plate 11 can be facilitated by reducing the cost and the weight of the cooking plate 11. In addition, if this cooker is used with the flange body 21 fitted on the cooking plate 11, the function as the flange section 21 which is equal to a conventional one can be maintained, and the flange body 21 can easily be removed from the cooking plate 11 when the flange body 21 is not required. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a heating cooker such as a hot plate that heats by placing an object to be cooked on a cooking body.

  A hot plate, which is this type of cooking device, includes a bottomed cooking plate that is detachably mounted on a top plate of a cooking device body, as disclosed in Patent Document 1, for example. A heating coil that is energized with a high-frequency current is disposed on the lower side, and an alternating magnetic field generated from the heating coil causes the heating layer bonded to the outer surface (back surface) of the cooking plate to generate heat, thereby causing non-cooking in the cooking plate What employ | adopted what is called the electromagnetic induction heating type which cooks a thing is known. In this case, in order to heat the cooking plate itself by electromagnetic induction and to maintain good heat conduction on the cooking surface in contact with the object to be cooked, a heating layer made of a magnetic material that generates heat by electromagnetic induction, such as SUS430, is heated. While using the outer surface of the cooking plate facing the coil as the outer surface of the cooking plate, for example, a two-layer clad material that uses a base material that is a nonmagnetic material with good thermal conductivity, such as aluminum, as the cooking surface of the cooking plate is used. It is common.

  FIG. 5 shows a cross-sectional view of a conventional cooking device. In the figure, 101 is a cooker body, 102 is a plate housing part which is formed in a concave shape on the upper surface of the cooker body 101 and detachably houses and places a cooking plate 103 which is a cooking body. A top plate 104 made of, for example, glass having heat resistance insulation is provided on the bottom surface portion. A heating coil 106 supported by a coil support 105 is arranged in a spiral shape immediately below the back surface of the top plate 104. Reference numeral 107 denotes a smoke absorber provided on one side of the cooker body 101. The smoke absorber 107 removes oil in the air generated during cooking.

As described above, cooking plate 103 is formed of a clad material including outer surface portion 111 that faces heating coil 106 and inner surface portion 112 that forms a cooking surface for placing an object to be cooked. The outer surface portion 111 of the cooking plate 103 is made of, for example, SUS430 stainless magnetic material that generates heat by electromagnetic induction. On the other hand, the inner surface portion 112 of the cooking plate 103 is formed of a material having good heat conductivity such as aluminum in order to quickly transfer the heat from the outer surface portion 111 as a heat generating layer to the entire cooking coil 103.
Japanese Patent Laid-Open No. 2002-460

  In the above configuration, the cooking plate 103 is generally integrally provided with a flange portion 121 extending in the horizontal direction from the periphery of the upper surface opening of the cooking plate 103 in consideration of easiness of holding. In particular, in the example shown in FIG. 5, the flange portion 121 is extended as close as possible to the inner surface of the plate housing portion 102 so that the food to be cooked does not fall between the plate housing portion 102 and the cooking plate 103. Has been established. However, if the flange portion 121 having such a shape is formed on the cooking plate 103, the material size of the cooking plate 103 is increased, resulting in an increase in cost. Further, since the cooking plate 103 itself is a clad material and has a weight, there is also a complaint that the cooking plate 103 is heavy and difficult to handle.

  The present invention has been made in consideration of the above-described circumstances, and is capable of facilitating handling while reducing the cost and weight of the cooking body while maintaining the function of the flange portion itself. The common purpose is to provide a vessel.

  In the heating cooker according to claim 1 of the present invention, since the cooking body and the flange body are separated by separate members, it is not necessary to make the flange body the same material as the cooking body, and the flange body is made of a low-cost material. it can. Moreover, since the use material of the cooking body which heat-cookes the to-be-heated object can also be restrained to the minimum necessary, the handling of a cooking body can be made easy, aiming at the cost reduction and weight reduction of a cooking body. . Furthermore, if the flange body is mounted on the cooking body and used, the function as the flange portion equivalent to the conventional one can be maintained, and if the flange body is unnecessary, it can be easily removed from the cooking body. .

  In the heating cooker according to claim 2 of the present invention, when the outside of the cooking body generates heat due to electromagnetic induction, the outside heat is quickly and uniformly transmitted to the entire cooking body by the inside having thermal conductivity, and the food to be cooked is quickly transmitted. And can be heated uniformly.

  Further, the stainless steel used for the flange body is a strong material that is easy to process, and even if the flange body is formed thin, the function as the flange portion can be sufficiently exerted and complex processing is possible. In addition, if the flange body is formed of a material having lower thermal conductivity than the inside of the cooking body, the vicinity of the flange body is not exposed to heat during cooking, and safety can be improved.

  In the heating cooker according to claim 3 of the present invention, when the outside of the cooking body generates heat by electromagnetic induction, the external heat is quickly and uniformly transmitted to the entire cooking body by the intermediate part having thermal conductivity, and the food to be cooked is transferred. It can be heated quickly and uniformly. In addition, since the inside of the cooking body has a high surface hardness, it is difficult to be damaged, and corrosion is not likely to occur, and thermal deformation of the intermediate portion can be prevented by surrounding both sides of the intermediate portion with external and internal materials.

  In addition, if the material used for the flange body is a strong material that is easy to process, such as stainless steel, even if the flange body is formed thin, it can fully function as a flange part, and complex processing is possible. become. In addition, if the flange body is formed of a material having a lower thermal conductivity than the intermediate portion of the cooking body, the vicinity of the flange body is not exposed to heat during cooking, and safety can be improved.

  In the heating cooker according to claim 4 of the present invention, the non-adhesiveness and the wear resistance in the cooking body can be enhanced by forming the coating layer in the cooking body. Further, since the flange body is separated from the cooking body, the processing area of the coating is reduced, and the cost can be reduced when forming the coating.

  According to the cooking device of claim 1 of the present invention, it is possible to reduce the cost and weight of the cooked body and facilitate handling. In addition, the flange body can be made of a low-cost material, and when the flange body is unnecessary, it can be easily removed from the cooking body.

  According to the cooking device of claim 2 of the present invention, the object to be cooked can be heated quickly and uniformly. Moreover, even if the flange body is formed thin, the function as the flange portion can be sufficiently exerted, and complicated processing can be performed. Furthermore, the safety | security in the vicinity peripheral part of a flange body can be improved.

  According to the cooking device of claim 3 in the present invention, the object to be cooked can be heated quickly and uniformly, and the inner surface portion of the cooked body can be prevented from being scratched and corroded. Deformation can also be prevented. Moreover, even if the flange body is formed thin, the function as the flange portion can be sufficiently exerted, and complicated processing can be performed. Furthermore, the safety | security in the vicinity peripheral part of a flange body can be improved.

  According to the configuration of the fourth aspect of the present invention, non-adhesiveness and wear resistance on the inner surface of the cooked body can be improved, and cost reduction can be realized when forming the coating.

  Hereinafter, an example of a preferred cooking device according to the present invention will be described with reference to FIGS. In addition, the heating cooker of a present Example is a hot plate. In FIG. 1 which shows sectional drawing of the whole heating cooker, 1 is the cooker main body formed in the substantially rectangular shape, and this cooker main body 1 is the upper surface of the lower case 1 which makes the outer bottom face of a cooker, and the lower case 2 And an upper case 3 that covers the surface. The upper case 3 has a substantially frame shape, and forms a plate housing portion 4 that falls downward on the upper surface portion of the cooker body 1, and the opening formed on the bottom surface of the plate housing portion 4 has a heat resistant structure. A top plate 5 such as glass having insulating properties is provided. In addition, a heating coil 7 supported by a coil support 6 is arranged in a spiral shape immediately below the back surface of the top plate 5. Reference numeral 8 denotes a smoke absorber provided on one side of the cooker body 1, and the smoke absorber 8 removes oil in the air generated during cooking.

  Reference numeral 11 denotes a cooking plate as a cooking body that is detachably accommodated on the top plate 5. The cooking plate 11 is integrally formed by a bottomed plate main body portion 12 for receiving and placing an object to be cooked (not shown) and a locking portion 13 formed around the upper surface opening of the cooking plate 11. Configured. The locking portion 13 may be of a size that can be locked to a flange body 21 described later, and has a shape that at least holds the cooking plate 11 by hand or covers the gap between the upper portion of the plate main body portion 12 and the plate accommodating portion 4. Not formed. In order to reduce the material used for the cooking plate 11, the locking portion 13 may be formed partially instead of the entire upper periphery of the plate body portion 12.

  As shown in FIG. 3, the cooking plate 11 in this embodiment is an outer surface portion 15 made of, for example, SUS430 stainless steel magnetic material that generates heat due to electromagnetic induction, and a base material made of aluminum having good thermal conductivity. It is formed of a three-layer clad material having an intermediate portion 16 and an inner surface portion 17 made of, for example, a SUS304 stainless steel nonmagnetic material that has high surface hardness and excellent corrosion resistance. And when the cooking plate 11 is mounted on the top plate 5, the outer surface part 15 of the cooking plate 11 is arrange | positioned facing the heating coil 7 which is a generation source of an alternating magnetic field. The outer peripheral size of the heating coil 7 is formed so as to substantially match the size of the bottom of the cooking plate 11 placed on the top plate 5.

  As a modification of the cooking plate 11, for example, as shown in FIG. 4, an outer surface portion 15 made of, for example, SUS430 stainless steel magnetic material that generates heat by electromagnetic induction, and an inner surface as a base material made of aluminum having good thermal conductivity. It may be formed of a two-layer clad material provided with a portion 18. In this case, a fluorine coating layer 19 may be formed on the entire inner surface of the cooking plate 11 in order to enhance non-adhesiveness and wear resistance on the inner surface of the cooking plate 11. Of course, such a fluorine coating layer 19 may be applied to the entire inner surface of the cooking plate 11 made of the three-layer clad material shown in FIG. The two-layer clad material has an advantage that the cooking plate 11 can be manufactured lightly and inexpensively because there is no stainless inner surface layer, but the aluminum inner surface portion 18 is liable to be thermally deformed. Therefore, in order to effectively prevent the thermal deformation of the cooking plate 11, a three-layer clad material in which the aluminum intermediate portion 16 is surrounded by the stainless outer surface portion 15 and the inner surface portion 18 as shown in FIG. It is preferable to adopt as 11.

  Reference numeral 21 denotes a frame-like flange body that is detachably provided on the outer periphery of the cooking plate 11. The flange body 21 is made of, for example, a stainless steel non-magnetic material such as SUS304 that does not generate heat due to electromagnetic induction. It is formed along the inner surface of the accommodating part 4. More specifically, the flange body 21 is provided so as to cover between the upper portion of the cooking plate 11 placed on the top plate 5 and the inner side surface of the plate accommodating portion 4, and the inner wall surface of the plate accommodating portion 4. A frame portion 23 that abuts on the upper end portion of the convex portion 22 that is partially formed on the inner surface of the frame portion 23 and extends to a position lower than the frame portion 23 by the thickness of the cooking plate. The step portion 24 that supports the locking portion 13 of the cooking plate 11 in a suspended state is formed. The material of the flange body 21 is not limited to SUS304 type stainless steel, but a material different from at least aluminum which is the base material of the cooking plate 11 is selected.

  Next, the operation of the above configuration will be described. When the cooking plate 11 with the flange body 21 is placed on the top plate 5, the outer surface portion 15 on the back side of the cooking plate 11 passes through the top plate 5. 1 directly faces the heating coil 7 in the frame 1, and the lower surface of the frame portion 23 that forms the outer periphery of the flange body 21 abuts against the upper end of the convex portion 22. It is supported on the upper periphery of the plate housing portion 4 so as to cover the gap.

  Thereafter, when the cooking object is appropriately put into the cooking plate 11 and cooking is started by operating a switch (not shown) on the operation panel, a high-frequency current is supplied to the heating coil 7 immediately below the top plate 5, The outer surface portion 15 of the cooking plate 11 made of a stainless steel magnetic material generates heat due to the alternating magnetic field generated from the heating coil 7. The heat from the outer surface portion 15 is quickly and uniformly transmitted to the intermediate portion 16 having good thermal conductivity, and the cooking plate 11 and thus the object to be cooked are heated quickly and uniformly. On the other hand, the flange body 21 is a separate member from the cooking plate 11 and stainless steel, which is inferior in heat conductivity to aluminum, is selected as the material, so that the heat quickly reaches the engaging portion 13 of the cooking plate 11. However, the portion located near the flange body 21 is not directly exposed to the heat from the cooking plate 11. Moreover, since the flange body 21 covers the gap with the plate housing portion 4 outside the upper portion of the cooking plate 11, an object to be cooked is prevented from falling into the plate housing portion 4.

  After cooking, when the flange body 21 is lifted by hand, the locking portion 13 of the cooking plate 11 comes into contact with the stepped portion 24 of the flange body 21, and the cooking plate 11 is suspended from the central opening of the flange body 21. Supported by Then, when the cooking plate 11 and the flange body 21 are taken out from the plate accommodating portion 4, the cooking plate 11 is put on another place and the hand is released from the flange body 21, the cooking plate 11 and the flange body 21 are caused by the weight of the flange body 21. Is easily released, and the cooking plate 11 and the flange body 21 can be handled separately. Therefore, the cooking plate 11 and the flange body 21 can be washed separately, and the cooking plate 11 does not have a portion corresponding to the conventional flange portion, so that it is light in weight and easy to carry with the cooking plate 11 alone.

  As described above, in the present embodiment, in the heating cooker that electromagnetically heats the cooking plate 11, the flange body 21 made of a material different from the base material of the cooking plate 11 is detachably attached to the outside which is the outer periphery of the cooking plate 11. Provided.

  In this case, since the cooking plate 11 and the flange body 21 are separated by separate members, the flange body 21 does not need to be made of the same material as the cooking plate 11, and the flange body 21 can be made of a low cost material. In addition, since the material used for the cooking plate 11 for cooking the object to be heated can be suppressed to the minimum necessary, the cooking plate 11 can be handled easily by reducing the cost and weight of the cooking plate 11. be able to. Furthermore, if the flange body 21 is attached to the cooking plate 11 and used, the function as the flange portion 21 equivalent to the conventional one can be maintained. If the flange body 21 is unnecessary, it can be easily removed from the cooking plate 11. Can be removed.

  Further, as shown in FIG. 4, the cooking plate 11 in the present embodiment is a clad material provided with an outer surface portion 15 made of stainless steel that generates heat by electromagnetic induction and an inner surface portion 18 made of aluminum having good thermal conductivity. The flange body 21 is formed of, for example, SUS304 type stainless steel that does not generate heat due to electromagnetic induction.

  In this case, when the outer surface portion 15 of stainless steel generates heat due to electromagnetic induction, the heat of the outer surface portion 15 is quickly and uniformly transmitted to the entire cooking plate 11 by the inner surface portion 18 made of aluminum having good thermal conductivity, and the food to be cooked is It can be heated quickly and uniformly.

  The stainless steel used for the flange body 21 is a durable material that is easy to work with. Even if the flange body 21 is formed of a thin plate, it can fully function as a flange part, and complex processing Is possible. Moreover, since the flange body 21 is made of stainless steel having a lower thermal conductivity than aluminum, the vicinity of the flange body 21 is not exposed to heat during cooking, and safety can be improved.

  Furthermore, as shown in FIG. 4, the cooking plate 11 in the present embodiment has an outer surface portion 15 made of, for example, SUS430 stainless steel that generates heat by electromagnetic induction, an intermediate portion 16 made of aluminum having good thermal conductivity, and a surface. The flange body 21 is formed of, for example, SUS304 stainless steel that does not generate heat due to electromagnetic induction, and is formed of a clad material having an inner surface portion 17 made of, for example, SUS304 stainless steel that has high hardness and excellent corrosion resistance.

  In this case, when the outer surface portion 15 of the stainless steel generates heat due to electromagnetic induction, the heat of the outer surface portion 15 is quickly and uniformly transmitted to the entire cooking plate 11 by the intermediate portion 16 made of aluminum having good thermal conductivity, and the food to be cooked is It can be heated quickly and uniformly. In addition, the inner surface portion 17 of the cooking plate 11 is hard to be scratched because it has a high surface hardness, and is not easily corroded.Also, by enclosing both sides of the intermediate portion 16 made of aluminum with stainless steel, thermal deformation of the intermediate portion 16 Can be prevented.

  The stainless steel used for the flange body 21 is a durable material that is easy to work with. Even if the flange body 21 is formed of a thin plate, it can fully function as a flange part, and complex processing Is possible. Moreover, since the flange body 21 is made of stainless steel having a lower thermal conductivity than aluminum, the vicinity of the flange body 21 is not exposed to heat during cooking, and safety can be improved.

  Furthermore, in this embodiment, the coating layer 19 such as fluorine is formed inside the inner surface portion 17 or the inner surface portion 18 regardless of whether the material used for the cooking plate 11 is a two-layer or three-layer clad material. Is preferred.

  In this way, by forming the fluorine coating layer 19 on the inner surface of the cooking plate 11, non-adhesiveness and wear resistance on the inner surface of the cooking plate 11 can be enhanced. In addition, since the flange body 21 is separated from the cooking plate 11, the processing area of the fluorine coating layer 19 is reduced, and the cost can be reduced when forming the coating.

  In addition, this invention is not limited to the said Example, In the range of the summary of this invention, it can change suitably. For example, while the coating such as fluorine is formed on the inside of the cooking plate, the flange body may have a gloss finish, and the surface treatment may be changed. Moreover, it is applicable also to various cooking devices other than the hot plate in an Example.

It is sectional drawing of the heating cooker in one Example of this invention. It is an exploded perspective view of the principal part same as the above. It is an expanded sectional view of a cooking plate same as the above. It is an expanded sectional view of a cooking plate which shows another modification. It is sectional drawing of the heating cooker in a prior art example.

Explanation of symbols

11 Cooking plate (cooking body)
15 Exterior (outside)
16 Middle part
17 Inner surface (inside)
18 Inner surface (inside)
19 Fluorine coating layer (coating layer)
21 Flange body

Claims (4)

A heating cooker for heating, wherein a flange body made of a material different from the cooking body is detachably provided outside the cooking body. The cooking body is formed of a clad material having an exterior made of a material that generates heat by electromagnetic induction and an interior made of a heat conductive material, and the flange body is made of a material that does not generate heat by electromagnetic induction. The cooking device according to claim 1, wherein: The cooking body is formed of a clad material having an exterior made of a material that generates heat by electromagnetic induction, an intermediate portion made of a thermally conductive material, and an interior made of a material having high surface hardness and excellent corrosion resistance. The cooking device according to claim 1, wherein the flange body is formed of a material that does not generate heat by electromagnetic induction. The cooking device according to claim 2 or 3, wherein a coating layer is formed inside.