JP2013215338A - One-hand holding cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a one-hand holding cooker excellent in stability when placing it on a gas cooking stove or the like.SOLUTION: A one-hand holding cooker includes: a container-shaped cooking body part; and a handle part such as a lug or a handle in only one side of the cooking body part. In the cooking body part, a wall thickness of the cooking body part gradually varies such that an end part becomes thicker than an at-hand part or a side part close to the at-hand part, so that the inscribed circle center (O) is positioned on the handle part side rather than the gravity center (O) of the cooking body part.

Description

  The present invention relates to so-called one-handed cooking utensils such as a frying pan, a fried pan (wock), an egg-yaki device, and a one-handed pan, and more particularly to a one-handed cooking utensil with improved stability when placed on a gas stove or the like.

In the above-mentioned one-handed cooking utensils such as a frying pan, a small amount of cooking oil or the like may be added before the ingredients are put into the bowl-shaped cooking body, and preheating may be applied.
On the other hand, most of the fires from household stoves are caused by overheating of cooking oil such as tempura oil, and from October 1, 2008, it is obliged to install cooking oil overheat prevention devices (overheat prevention sensors) on the stove burner. ing.
This type of sensor has a spring-biased sensor that protrudes upward from the center of the stove burner, and when the utensil is placed on the stove, the sensor is pressed downward by its weight and hits the outer bottom surface of the utensil. It has a structure that touches.
Therefore, the cooking utensil is subjected to a force in the lifting direction due to the repulsive force of the sensor.
A relatively heavy pan or pan with ingredients will not be tilted by the repulsive force of the sensor due to its weight, but a relatively light pan is inferior in stability on the stove. In particular, in the case of a one-handed-type cooking utensil, as shown in FIG. 9, the handle portion 112 and the handle are attached to only one side of the cooking main body portion 111 via the attachment 113. Easy to tilt to the side.
The cooking stove placing portion of the gas stove is often formed by placing the placing portion radially from a central sensor 2 called the so-called Gotoku 1, and is not suitable for a relatively light aluminum frying pan or the like. It was easy to be stable.

Therefore, Patent Document 1 discloses a technique for attaching a weight to a tip portion opposite to a handle portion of a frying pan.
However, when attaching such weights to the pan of a frying pan, the weights must be removed when washing utensils, etc., not only being inconvenient but also forgetting to attach when cooking There is a fear.
In addition, in the structure in which the weight is attached to the tip portion on the side opposite to the handle portion in this way, even if the weight balance in the front-rear direction between the handle portion and the tip portion can be balanced, In the stove mounting portion formed radially, the position of the radial mounting bar is symmetrical in the front-rear direction and the left-right direction with respect to this cooking utensil when the one-handed cooking utensil is placed. However, the structure of Patent Document 1 has a problem that it is unstable in the left-right direction even if it is stable in the front-rear direction.

JP 2010-274071 A

  An object of this invention is to provide the one-handed cooking utensil excellent in stability at the time of mounting on a gas stove.

A single-handed cooking utensil according to the present invention is a one-handed cooking utensil having a handle-like cooking main body and a handle such as a handle or a handle only on one side of the cooking main body. The thickness of the cooking body part is closer to the hand part or the side part closer to the hand part so that the center of contact (O _in ) is located closer to the handle part side than the center of gravity (O _wt ) of the cooking body part. It is characterized by being gradually changed so as to become thicker.

Here, the bowl-shaped cooking body part is a part where food is put and cooked, like a frying pan, a stir-fry pan, etc. There are no restrictions on the shape of the cooking utensil consisting of a substantially rectangular opening, and a handle with a handle-like handle on one side, such as a frying pan or egg-yaki, or a handle on one side. Also includes one with a handle.
The center of the inscribed circle (O _in ) of the cooking main body means the position that is the center inside the bowl-shaped part, and usually the outer bottom surface corresponding to this part comes into contact with the sensor part of the gas stove.
However, in the case of a one-handed cooking utensil, the handle is attached only to one side of the cooking body, so the center of gravity of the entire cooking utensil is slightly closer to the handle side than the center of the inscribed circle (O _in ). It's off.
Therefore, the present invention gradually changes the tip portion of the cooking main body portion or the side portion closer to the hand portion so that the center of gravity (O _wt ) of the cooking main body portion becomes the center of the inscribed circle (O _in). ), The center of gravity of the cooking utensil as a whole is brought closer to the center of the inscribed circle (O _in ) by moving it to the tip side.
In addition, the front-end | tip part of a cooking appliance means the edge part on the opposite side to the handle part of a cooking main-body part.
Further, the gradual change so that the thickness of the tip portion becomes thicker than the hand portion or the side portion closer to the hand portion is not only the case where the thickness gradually increases from the hand portion toward the tip portion, There is no change in thickness from the middle to the middle of the side, and the thickness may gradually change from the middle of the side near the hand toward the tip.
Further, the method of gradual change does not need to be proportionally thicker toward the tip portion, and there may be a locally thin portion, or the thickness may be increased stepwise.
Moreover, the side part from a hand part means the hand part side rather than 1/2 of the full length of the cooking body part in the front-back direction.

In the present invention, the change in the thickness of the cooking main body may be allowed to appear as it is so as to be visible from the outside.
However, the cooking main body may have a ring-shaped flange at the upper end so that this change in thickness is not visible from the outside, and the width of the flange may be substantially uniform over the entire circumference. .

Since the thickness of the cooking main body part is gradually increased from the hand part or the side part near the hand part toward the tip part, the thickness of the side part is also from the hand part or the middle. Since it gradually becomes thicker toward the tip, this weight change acts as a divergent dispersive load on the radial placement when it is placed on the virtues.
Therefore, while Patent Document 1 achieves weight balance only in the front-rear direction by the weight at the tip, the present invention improves the placement stability not only in the front-rear direction but also in the left-right direction.
In addition, stabilization can be achieved while suppressing an increase in the overall weight compared to providing a weight at the tip.

The example which applied the structure of the cooking appliance concerning this invention to a frying pan is shown. (A) is sectional drawing, (b) shows a top view. The perspective view of a frying pan is shown. The enlarged view of a cooking main-body part is shown. (A) is sectional drawing, (b) shows the planar view of the state mounted on the virtues. The cooking utensil is shown on the gas stove. (A) shows before mounting, and (b) shows after mounting. Sectional drawing of the example which formed the flange part in the opening front-end | tip part of a cooking main-body part is shown. The example which applied the structural example of the cooking appliance which concerns on this invention to the egg-baking machine is shown. (A) is sectional drawing, (b) shows a top view. The perspective view of an egg-baking machine is shown. The enlarged view of the cooking main-body part of an egg-baking machine is shown. (A) is sectional drawing, (b) shows the planar view mounted on virtues, (c) shows the example which formed the flange part. An example of a conventional frying pan is shown.

The example applied to the frying pan is shown in FIGS. 1-5 as the one hand-held cooking appliance 10 which concerns on this invention.
The one-handed cooking utensil 10 has a cooking main body 11 having a circular opening.
As shown in FIG. 2, a handle-like handle in which a metal fitting 13 is attached to one side wall of the cooking main body 11 by riveting (13a) or the like and covered with a heat-insulating resin or the like through this metal fitting. The part 12 is connected.
The handle portion 12 is provided with a hanging hole 12a as necessary.

Cooking body portion 11, the thickness of the side 11b so it is thicker in the proximal tip than the thickness t ₁ of the 11a portion 11c of the wall thickness t ₂ is gradually thicker toward the tip portion from the proximal portion It has become.
As a result, as shown in FIG. 3B, the thickness is increased by t ₂ −t ₁ = t ₃ , so that the center of the inner inscribed circle (O _in ) and the center of the outer circumscribed circle (O _out ) is shifted to the tip side by t ₃ × 1/2, and as a result, the center of gravity (O _wt ) of the cooking main body portion 11 is shifted to the tip side. The influence of the 12 moment is reduced, and the mounting stability is improved.
In addition, since the hand part 11a attaches the fixture 13 of a handle part, it may be better to have thickness in strength.
Therefore, the vicinity of the hand portion 11a is slightly thick, and if it is closer to the hand portion than 1/2 of the side portion 11b in the front-rear direction (inner diameter), the thickness is increased from the intermediate side portion 11b toward the tip portion 11c. You may make it change gradually so that it may become.

There are iron and aluminum frying pans, but aluminum ones are better than iron because they handle the frying pan lightly with one hand and lessen the burden on the wrist and elbow when shaking the food.
However, because it is light, it tends to be unstable when placed on the gas stove.
In particular, when the diameter is less than 26 cm, the weight of the cooking body relative to the handle is relatively light.

Many of these aluminum or aluminum alloy frying pans are manufactured by gravity casting, low pressure casting, die casting, or the like.
When the cooking body is manufactured by gravity casting, low pressure casting, etc., the wall thickness can be easily changed gradually by slightly shifting the center of rotation between the inner peripheral surface and the outer peripheral surface. be able to.
In the present embodiment, the thickness of the bottom portion 11d of the cooking main body 11 is uniform.

In this way, by moving the center of gravity (O _wt ) of the cooking body 11 to the tip side from the inner center (O _in ), as shown in FIG. The center of gravity of the entire cooking utensil including the handle portion 12 can be brought close to the position of the sensor 2, and the weight change is gradually changed from the proximal portion toward the tip portion, so that the weight load is distributed over the five virtues. , Stability is improved.

In the frying pan according to the present invention, as shown in FIG. 5, a side wall is provided by providing a flange portion 11 e set so that the width dimension t ₄ is substantially uniform over the entire circumference at the tip of the opening of the cooking main body portion 11. It is possible to prevent the wall thickness change from being visible from the outside.

FIGS. 6 to 8 show examples in which the structure of the cooking utensil according to the present invention is applied to an egg roaster.
When the omelet instrument over the tip portion 11c from proximal portion 11a width W ₀ of the inner As shown in FIG. 8 (b), an almost uniform rectangular, outer width dimension of the outer shape proximal part 11a the thickness of the opposite side 11b as towards the outside dimension W ₂ of the end portion 11c relative to the size W ₁ is slightly larger is gradually changing.
Also in the case of an egg roaster, the thickness of the bottom part 11d of the cooking main body part 11 is substantially uniform, and only the thickness of the side wall part gradually changes.
As shown in FIG. 8C, a flange portion 11e having a uniform width may be provided.
Moreover, since the attachment structure of the handle part 12 is substantially the same as that of the frying pan, the description thereof is omitted.
The cooking utensil according to the present invention is not limited to the above-described frying pan and egg-baking device, and can be applied to general one-handed cooking utensils.

DESCRIPTION OF SYMBOLS 10 One-hand holding cooking appliance 11 Cooking main-body part 11a Hand part 11b Side part 11c Tip part 12 Handle part 13 Attachment

Claims (2)

It is a one-handed cooking utensil having a handle portion such as a handle or a handle only on one side of the bowl-shaped cooking main body portion and the cooking main body portion,
The thickness of the cooking main body is close to the hand or the hand so that the inscribed circle center (O _in ) is located closer to the handle than the center of gravity (O _wt ) of the cooking main A one-handed cooking utensil characterized by being gradually changed so that the tip portion is thicker than the portion. The cooking body has a ring-shaped flange at the upper end,
The single-handed cooker according to claim 1, wherein the width of the flange portion is substantially uniform over the entire circumference.

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