JP2010266134A - Heating cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To improve the slide performance of a pan by enlarging a space in a grill cooker. <P>SOLUTION: The heating cooker has a bottom face sliding member 17 locked to a cooking chamber interior bottom face, supporting a pan lower face sliding part, suppressing wobbling in a horizontal direction of the pan, and formed of a material of metal or resin having a low coefficient of friction and high heat resistance, and a side face sliding member 18 locked to a cooking chamber interior side face, suppressing wobbling in the horizontal direction of the pan, and formed of a material of metal or resin having a low coefficient of friction and high heat resistance. The cooking chamber and the pan do not contact with each other. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a cooking device such as a roaster used in general households.

  Conventionally, this type of cooking device has been provided with rails or protrusions at the sliding contact portion between the saucer and the cooking chamber to reduce the frictional force as much as possible as a line or point contact, and to smoothly slide the saucer. (For example, refer to Patent Document 1).

  FIG. 4 shows a conventional cooking device described in Patent Document 1. As shown in FIG. As shown in FIG. 4, it is composed of a fixed body 104, a movable body 105, and a rail 106.

JP 2006-329520 A

  However, in the above-described conventional configuration, the slidability can be improved by using the rail 106. However, the configuration of the rail 106 is attached to the inside of the fixed body such as the fixed body 104 and the movable body 105, or to the movable body. When the parts are included, the number of parts is large and expensive, and when the space for the rail 106 is secured in the cabinet, there is a problem that the space for placing the food is limited.

  SUMMARY OF THE INVENTION The present invention solves the above-described conventional problems, and an object thereof is to provide a heating cooker in which the space for placing the cooked food in the grill portion is increased and the slidability of the tray is improved.

  In order to solve the above-described conventional problems, the cooking device of the present invention includes a main body that forms an outer shell, an enameled cooking chamber for performing heat cooking in which an opening is formed on the front surface of the main body, and the opening. A door that opens and closes and a saucer that is engraved with food to be slid forward and backward and is slidable in the front and rear of the main body. The bottom sliding member made of metal or resin having a low coefficient of friction and high heat resistance, and the left and right direction of the saucer that is locked to the inner side of the cooking cabinet It has a side sliding member made of a metal or resin having a low coefficient of friction and a high heat resistance to suppress rattling, and the cooking chamber and the tray are not in contact with each other.

  As a result, when the tray is slid, the sliding portion on the lower surface of the tray is made of a material different from that of the tray, so that the friction coefficient between the two members is reduced. Because it is configured so that the same-type saucer and the cooking chamber do not come into contact with each other, it is possible to avoid deterioration of slidability due to wear, so that the slidability of the saucer is improved without using a rail. The space required for cooking can be used as a cooking space in the cabinet.

  The heating cooker of this invention can aim at expansion of the space in a heating cooking chamber, and can improve the slidability of a saucer.

The perspective view of the induction heating cooking appliance in Embodiment 1 of this invention Detailed perspective view of induction heating cooker in Embodiment 1 of the present invention. The elements on larger scale of the induction heating cooking appliance in Embodiment 1 of this invention Partial enlarged view of a conventional cooking device

  In a first aspect of the present invention, a cooking device according to the present invention includes a main body that forms an outer shell, an enameled cooking chamber for performing heat cooking in which an opening is formed on the front surface of the main body, and a door that opens and closes the opening. And a saucer that is engraved with food and slidable in front and rear of the main body, is engaged with the bottom surface of the cooking chamber, supports the sliding surface of the bottom surface of the saucer, and moves in the horizontal direction of the saucer. A bottom sliding member made of metal or resin having a low coefficient of friction and high heat resistance, which suppresses rattling, and rattling in the left-right direction of the saucer which is locked to the inner surface of the cooking cabinet And a side sliding member made of a metal or resin having a low coefficient of friction and high heat resistance, and the cooking chamber and the tray are not in contact with each other.

  As a result, when the tray is slid, the sliding portion on the lower surface of the tray is made of a material different from that of the tray, so that the friction coefficient between the two members is reduced. Because it is configured so that the same-type saucer and the cooking chamber do not come into contact with each other, it is possible to avoid deterioration of slidability due to wear, so that the slidability of the saucer is improved without using a rail. Since the space required for cooking can be used as a cooking space in the cabinet, a large amount of ingredients can be input at a time, leading to a reduction in cooking time and the convenience of the user.

  In the second invention, in particular, since the enameled surface of the saucer of the first invention has been subjected to hydrophilic processing, animal fats and the like are less likely to stick to the saucer, and the cleaning property is improved. It becomes possible to improve the property.

  According to the third aspect of the invention, in particular, since the saucer of the first or second invention is made of a hydrophilic enamel material, animal fat or the like is less likely to stick to the saucer. Since it has a new water content and is integrated, it has excellent wear resistance when scraping, exhibits the same effect as the initial stage even when it changes over time, and improves the convenience of user cleaning it can.

  In the fourth aspect of the invention, in particular, the friction coefficient with the tray is further reduced by adopting a structure in which graphite is added to the sliding bottom surface moving member and the side sliding member of any one of the first to third aspects of the invention. Therefore, the user can easily cook with a movement that does not cause unpleasant feelings, and the convenience can be further improved.

  In the fifth aspect of the invention, in particular, the bottom sliding member and the side sliding member of any one of the first to fourth aspects of the present invention are configured such that molybdenum dioxide is added, thereby reducing the coefficient of friction with the tray. Therefore, the user can easily cook with a movement that does not cause unpleasant feelings, and the convenience can be further improved.

  In the sixth aspect of the invention, in particular, when the side sliding member of any one of the first to fifth aspects of the invention is made of stainless steel, when a food item is ignited above the saucer. In contrast, the heat resistance can be maintained.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to the embodiments.

(Embodiment 1)
FIG. 1 is a perspective view of an induction heating cooker according to the first embodiment of the present invention. The main components of the induction heating cooking appliance in embodiment of this invention are shown. However, components that are not necessary for the description of the present embodiment are omitted even if they are main components. FIG. 2 shows a detailed perspective view of the induction heating cooker according to the first embodiment of the present invention. FIG. 3: shows the elements on larger scale of the induction heating cooking appliance in the 1st Embodiment of this invention.

  In FIG. 1, the induction heating cooker has a top plate 2 on which a cooking utensil to be heated is placed on the top surface of the outer shell 1. The top plate 2 is made of a material that is not heated by electromagnetic induction, such as highly heat-resistant glass.

  The top frame 3 surrounds the outer periphery of the top plate 2 and constitutes a part or almost all of the top surface of the main body. The top frame 3 sufficiently withstands the heat from the object to be heated that is transmitted through the top plate 2 and is an external component. It is made of a metal such as stainless steel or enameled steel plate that looks good and is resistant to corrosion.

  In FIG. 2, an operation unit and the like are disposed inside the top surface operation unit 4 formed on the top frame 3. Below the top plate 2, an induction heating coil 6 is provided in close proximity.

  The induction heating coil 6 is housed in a coil case 7 and is held at a predetermined position in the outer shell 1. High frequency power is supplied to the induction heating coil 6 by a power supply circuit 8. The induction heating coil 6 and the power supply circuit 8 are cooled by the cooling fan 9.

  A substantially box-shaped grill cooker 10 is disposed in the outer shell 1, and cooking is performed by a grill heater 11 that generates heat in the grill cooker 10 and heats an object to be heated. In the grill cooker 10, a tray 13 on which a grill 12 on which food is placed is placed is stored.

  When the grill is used, the grill door 14 covering the opening of the grill cooker 10 is fitted to the tray 13, and the grill door 14 and the tray 13 slide back and forth in conjunction with each other. The grill door 14 has heat resistance such as glass so that a handle 15 made of a synthetic resin having a low thermal conductivity with respect to metal or the like, or the state of the cooked food inside the grill can be observed. The window 16 is made of transparent glass or the like.

  As can be seen from this, the grill cooker 10 and the tray 13 are in a positional relationship such that they can slide back and forth on the main body. The slidability means friction caused by sliding noise and force adjustment when the user applies a force to the handle 15 and takes the tray 13 out of the grill cooker or puts it in the grill cooker. Evaluated by resistance to force. Both occur when the tray 13 is in contact with the bottom surface and the side surface of the cabinet.

  If the material of the receiving tray 13 is the same as the material of the bottom and side surfaces, the surface structures are similar, so that the surface structures are loosened, which increases the coefficient of friction. When a force is applied in a state where the friction coefficient is increased, a rubbing sound and a feeling of resistance increase, which is felt by the user, and the slidability referred to here is impaired.

  For this reason, the receiving tray is guided and positioned by using different materials, that is, different materials, thereby improving the slidability.

  As shown in FIG. 3, it is locked to the bottom surface of the cabinet, supports the lower surface sliding portion of the tray 13, suppresses rattling of the tray in the left-right direction, has a low friction coefficient, and has high heat resistance. A bottom sliding member 17 made of metal or resin is provided.

Since the bottom surface sliding member 17 is divided into left and right at the center in the grill cooking chamber and is configured as a pair, the receiving tray 13 is supported at two locations, and rattling in the left and right direction is also adjusted by the distribution width. It becomes possible.

  The bottom sliding member 17 has a shape in which R processing is applied to a portion in contact with the receiving tray 13 in order to avoid stress concentration at the contacting portion, and the length is sufficient to hold the receiving tray in the interior depth direction. There is something.

  Of course, it is needless to say that the designer can arbitrarily select that the tray 13 is also subjected to drawing processing at the portion in contact with the bottom surface sliding member 17 or R processing to avoid stress concentration. . The locking method is generally screwing, but it goes without saying that the designer can arbitrarily select locking by spot welding, adhesion or bending, or caulking.

  Furthermore, since the friction between the side surface of the tray and the inner side surface is generated only at the bottom surface, the side surface sliding member 18 is locked to the inner side surface. The side surface sliding member 18 suppresses rattling of the tray 1a in the left-right direction, and is made of a resin having a low coefficient of friction and high heat resistance.

  Since the side sliding member 18 is divided into left and right at the center in the grill cooking chamber and is configured as a pair, the side tray 18 supports the tray 13 at two locations. The position of the mounting height can be arbitrarily adjusted by the designer by the height of the side surface portion of the tray.

  The shape of the side sliding member 18 is R-processed to avoid stress concentration at the contacting portion, and has a length sufficient to hold the tray in the interior depth direction. Of course, it goes without saying that drawing processing is also performed on the tray 13 side at the portion in contact with the bottom surface sliding member 17 and R processing is performed to avoid stress concentration.

  The locking method is generally screwing, but it goes without saying that the designer can arbitrarily select locking by spot welding, adhesion or bending, or caulking.

  In this embodiment, the saucer is enameled, but even if the saucer is made of another material, for example, fluorine processing, the bottom sliding member and the side sliding member may be made of different materials. Needless to say, the same effect can be obtained.

  Moreover, in this Embodiment, since it is the structure which the saucer of the same quality processed with enamel and the cooking chamber do not contact, the deterioration of the slidability due to wear can be avoided. The designer can arbitrarily select the shapes of the tray, the bottom surface sliding member, and the side surface sliding member so as not to contact each other.

  In this embodiment, if the internal temperature is slightly higher than 300 ° C., the lower part of the receiving tray in the internal storage is resistant to a temperature of about 260 ° C. if it is a resin. Examples include PPS and sintered fluorine. Etc. are specific candidates.

  The coefficient of dynamic friction between PPSs is about 0.44, but in the case of PPS and mild steel, it decreases to about 0.35. Furthermore, it goes without saying that the designer can arbitrarily select any combination that reduces the friction coefficient.

  Even if it is the same kind of material, the same effect can be obtained by changing the surface shape. For example, it is possible to change the surface roughness or to form a film with an oxidized film.

  Further, in order to further reduce the frictional force, the bottom sliding member 17 and the side sliding member 18 may be coated with a lubricant such as graphite, molybdenum dioxide, or molybdenum disulfide. Both the generation and destruction of adhesion between the surfaces and the force that deforms the soft material are involved.

  The friction coefficient is about 0.4 between metals, but decreases to about 0.2 with a solid lubricant (molybdenum disulfide / graphite). It is effective for reducing the frictional force that the solid lubricant has a very fragile structure.

  Furthermore, a user's cleaning property can be improved by giving a hydrophilic process to the enamel processing surface of the saucer 13, or making the material of the saucer 13 a hydrophilic enamel material.

  In this way, it is possible to increase the ease of use of the equipment by using a structure that can secure slidability at low cost without using an expensive rail structure to improve the slidability, and it is advantageous for the user. Become.

  In addition, by making the side sliding member 13 a metal such as stainless steel, in the unlikely event that the cooked product ignites in the warehouse, the influence of the direct fire on the side surface in the warehouse is mitigated, and it can be used continuously. Can be held.

  As described above, the heating cooker according to the present invention is a safe and easy-to-use heating cooker, and is effective for a cooking device incorporated in a system kitchen or the like and other cooking equipment.

1 Outer 10 Grill cooker (cooker)
13 Saucer 14 Grill door (door)
15 Handle 16 Window 17 Bottom Slide Member 18 Side Slide Member

Claims (6)

A main body that forms an outer shell, an enameled cooking chamber for performing cooking with an opening formed on the front surface of the main body, a door that opens and closes the opening, a dish, etc. And a movable enameled saucer, which is locked to the bottom surface of the cooking chamber, supports the sliding surface of the saucer bottom surface, suppresses rattling of the saucer in the left-right direction, and has a low coefficient of friction material. The bottom sliding member made of metal or resin having high heat resistance, and the ratchet in the horizontal direction of the saucer that is locked to the inner side surface of the cooking cabinet, and the material has a low coefficient of friction and high heat resistance A cooking device, comprising a side sliding member made of metal or resin having no contact between the cooking chamber and the tray. The cooking device according to claim 1, wherein the enameled surface of the saucer is subjected to hydrophilic processing. The cooking device according to claim 1 or 2, wherein the saucer is made of a hydrophilic enamel material. The heating cooker according to any one of claims 1 to 3, wherein graphite is added to the bottom sliding member and the side sliding member. The cooking device according to any one of claims 1 to 4, wherein molybdenum dioxide is added to the bottom sliding member and the side sliding member. The cooking device according to any one of claims 1 to 5, wherein the side sliding member is made of stainless steel.

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