JP2017153563A - Boiling pot - Google Patents

Boiling pot Download PDF

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JP2017153563A
JP2017153563A JP2016037468A JP2016037468A JP2017153563A JP 2017153563 A JP2017153563 A JP 2017153563A JP 2016037468 A JP2016037468 A JP 2016037468A JP 2016037468 A JP2016037468 A JP 2016037468A JP 2017153563 A JP2017153563 A JP 2017153563A
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pan
wall
longitudinal direction
pasta
water
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俊暁 高野
Toshiaki Takano
俊暁 高野
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Abstract

PROBLEM TO BE SOLVED: To solve problems in which a lot of water is necessary for boiling pasta and, therefore, it takes a lot of time until a prescribed temperature is reached.SOLUTION: A pot body 1 of this boiling pot 100 includes: a strip shaped bottom part 1a which is slightly longer than the length (about 25 cm) of the standard dry long pasta; a right wall 1b and a left wall 1c which are erected left and right in the longitudinal direction of the bottom part 1a; and a front wall 1d and a rear wall 1e which are erected in the front and rear in the longitudinal direction of the bottom part 1a. In the left/right or width direction of the central part in the longitudinal direction (intersecting direction in the longitudinal direction) of the right wall 1b and the left wall 1c, there is formed an expansion part 2 and, by the expansion part 2, the posture is stabilized when the pot is placed even if the entirety is a long and narrow shape. Also, as it is provided in a part in the longitudinal direction, no capacity of the space inside the entire pot is enlarged. In the expansion part 2, a cylindrical tube part 3 is provided inside. The tube part 3 makes the inside capacity smaller so that it can save the amount of water to use. Further, with the area in touch with water made larger, heat efficiency is improved.SELECTED DRAWING: Figure 1

Description

本発明は、パスタ等の長い食材を茹でるのに適した茹で鍋に関するものである。   The present invention relates to a boiling pan suitable for boiling long foods such as pasta.

従来から特許文献1に記載されているようなパスタ用茹で鍋が知られている。このパスタ用茹で鍋は、四角形の底部と、四角形を成す底部と、当該底部の前後左右の各辺部から立ち上がる壁部から構成される。前壁と後壁の内壁間を標準長さの乾燥パスタが収容できる長さとし、左壁と右壁の内壁に間仕切り板を着脱自在に支持できる支持部が設けられる。   Conventionally, a pan is known as a pasta bowl as described in Patent Document 1. The pan for this pasta is composed of a rectangular bottom, a rectangular bottom, and walls that rise from the front, back, left and right sides of the bottom. A distance between the front wall and the inner wall of the rear wall is such that a standard length of dry pasta can be accommodated, and a support portion that can removably support the partition plate is provided on the inner walls of the left and right walls.

このパスタ用茹で鍋は、市販の標準的長さの乾燥パスタを長手方向に入れて茹でるものである。また、マカロニやブロッコリー等の小さい食材を茹でる場合、前記支持部に間仕切り板を装着して内部を複数の区画に分割し、これらをそれぞれの区画に入れることで同時に茹でることができる。   This pasta bowl is prepared by placing commercially available standard length dry pasta in the longitudinal direction. Moreover, when boiling small foodstuffs, such as macaroni and broccoli, a partition board is attached to the said support part, an inside is divided | segmented into several divisions, and it can boil simultaneously by putting these into each division.

実用新案登録第3130912号公報Utility Model Registration No. 3130912

しかしながら、上記従来のパスタ用茹で鍋は、同公報図1乃至3に示すように、全体的に箱型であって左壁と右壁との間隔が大きく、パスタを茹でる際に多量の水が必要であり、そのため所定温度まで到達するまでに時間がかかる。本発明は、係る問題点を解決するためになされたものである。   However, as shown in FIGS. 1 to 3, the conventional pan for pasta is generally box-shaped and has a large space between the left wall and the right wall, and a large amount of water is poured when the pasta is boiled. Therefore, it takes time to reach the predetermined temperature. The present invention has been made to solve such problems.

本発明の茹で鍋は、細長形状の底部の周囲に立設した壁面で構成した鍋本体と、鍋本体の底部及び壁面を長手方向中央付近において左右に張り出して形成した拡張部とを備えたことを特徴とする。   The boiled pan of the present invention was provided with a pan body composed of wall surfaces erected around the elongated bottom portion, and an extended portion formed by projecting the bottom and wall surfaces of the pan body to the left and right in the vicinity of the center in the longitudinal direction. It is characterized by.

また、更に、前記拡張部の内側に拡張部の壁面から所定の間隔をあけて配置された管状であって底が開口した管部を備えても良い。更に、前記管部の上側は開口したものとしても良い。更に前記底部にフィンを設けても良い。更に、前記鍋本体の壁面を内側に傾けて形成しても良い。   Furthermore, a tubular portion having a bottom opening may be provided inside the expansion portion, the tube being disposed at a predetermined interval from the wall surface of the expansion portion. Furthermore, the upper side of the pipe part may be opened. Furthermore, you may provide a fin in the said bottom part. Furthermore, the wall surface of the pan body may be formed to be inclined inward.

パスタ等の細長い食材を茹でる際に使用する水をおさえる事ができ所定温度まで到達するまでにかかる時間を抑える事ができる。使用する水が少ないため、全体重量を減らす事が出来、鍋として扱いやすく、しかも細長形状のため、倒れにくく、安全に茹でることが出来る。更に、湯切りをする際にザル等必要とせず、この茹で鍋のみで茹でることが出来る。    It can hold the water used when boiling long and narrow foodstuffs such as pasta, and can reduce the time required to reach a predetermined temperature. Since less water is used, the overall weight can be reduced, it is easy to handle as a pan, and the slender shape makes it difficult to fall over and can be boiled safely. Furthermore, when slicing hot water, colander is not needed, and it can be boiled only with a pot.

この発明の実施の形態1に係る茹で鍋を示す斜視図である。It is a perspective view which shows the cooking pot concerning Embodiment 1 of this invention. 図1に示した茹で鍋の平面図である。FIG. 2 is a plan view of the boiling pan shown in FIG. 1. 図1に示した茹で鍋の側面図である。It is a side view of the pan shown in FIG. 図2のA−A断面図である。It is AA sectional drawing of FIG. 茹で鍋の使用方法を示す説明図である。It is explanatory drawing which shows the usage method of a pan. 茹で鍋の使用方法を示す説明図である。It is explanatory drawing which shows the usage method of a pan. 拡張部の変形例を示す平面図であるIt is a top view which shows the modification of an expansion part. 図7のA―A断面図である。It is AA sectional drawing of FIG. この茹で鍋の変形例を示す平面図である。It is a top view which shows the modification of a pan with this bowl. この茹で鍋の変形例を示す平面図である。It is a top view which shows the modification of a pan with this bowl. この茹で鍋の変形例を示す平面図である。It is a top view which shows the modification of a pan with this bowl. 図11のA−A断面図である。It is AA sectional drawing of FIG. この発明の実施の形態2に係る茹で鍋を示す斜視図である。It is a perspective view which shows the cooking pot which concerns on Embodiment 2 of this invention. 図13に示した茹で鍋の側面図である。FIG. 14 is a side view of the boiling pan shown in FIG. 13. 図14のA−A断面図である。It is AA sectional drawing of FIG. この茹で鍋の変形例を示す斜視図である。It is a perspective view which shows the modification of a pan with this bowl. 図16の平面図である。FIG. 17 is a plan view of FIG. 16. 図17のA−A断面図である。It is AA sectional drawing of FIG. この茹で鍋の変形例を示す平面図である。It is a top view which shows the modification of a pan with this bowl. 図19のA−A断面図である。It is AA sectional drawing of FIG.

(実施の形態1)
図1は、この発明の実施の形態1に係る茹で鍋を示す斜視図である。図2は、図1に示した茹で鍋の平面図、図3は図1に示した茹で鍋の側面図である。図4は、図2のA−A断面図である。この茹で鍋100の鍋本体1は、標準的な乾燥ロングパスタの長さ(25cm程度)より若干長い短冊形状の底部1aと、底部1aの長手方向の左右に立設した右壁1b及び左壁1cと、底部1aの長手方向の前後に立設した前壁1d及び後壁1eとを備える。換言すれば、鍋本体1は、長細形状であり且つ標準的なロングパスタひとり分の分量(80g〜150g)を投入して湯内に沈めることができ、その長さは通常の乾燥パスタの長さより若干長いことが少なくとも必要である。また、鍋本体1の幅は、パスタを茹でる際に鍋内でパスタの周囲を湯が循環して均一に加熱できるようにするため、4cm〜8cmが好ましい。また、鍋本体1の高さは、4cm〜10cmが好ましい。
(Embodiment 1)
FIG. 1 is a perspective view showing a boiling pan according to Embodiment 1 of the present invention. 2 is a plan view of the boiled pan shown in FIG. 1, and FIG. 3 is a side view of the boiled pan shown in FIG. 4 is a cross-sectional view taken along line AA in FIG. The pan body 1 of the boiled pan 100 has a strip-shaped bottom portion 1a slightly longer than the length of a standard dry long pasta (about 25 cm), and a right wall 1b and a left wall erected on the left and right in the longitudinal direction of the bottom portion 1a. 1c, and a front wall 1d and a rear wall 1e that are erected in the longitudinal direction of the bottom portion 1a. In other words, the pan body 1 has a long and thin shape and can be submerged in hot water by adding a standard amount of long pasta (80 g to 150 g), and its length is that of ordinary dry pasta. It must be at least slightly longer than the length. Further, the width of the pan body 1 is preferably 4 cm to 8 cm so that hot water circulates around the pasta in the pan when the pasta is boiled so that it can be heated uniformly. Moreover, the height of the pan body 1 is preferably 4 cm to 10 cm.

また、右壁1b及び左壁1cの長手方向の中央部分の左右ないし幅方向(前記長手方向の直交方向)には拡張部2が形成される。拡張部2は、図2に示すように平面視にて台形であり、側面視において右壁1b及び左壁1cの壁面が山形に膨らんだ形状である。底部1aの右辺及び左辺も拡張部2の底を形成するように平面視で台形に拡張されている。拡張部2は、底部2a及び当該底部2aの周縁から立設した壁面2bから構成され、前記底部1a及び各壁1b〜1eにより形成した鍋内空間を幅方向に拡張させる。幅方向に拡張することにより全体が長細形状であっても載置時に姿勢が安定する。例えば、ガスコンロやIHコンロ上に載置する場合も、拡張部2により幅方向で支持するので高い安定性が得られる。   In addition, the extended portion 2 is formed in the left and right or the width direction (the orthogonal direction of the longitudinal direction) of the central portion in the longitudinal direction of the right wall 1b and the left wall 1c. As shown in FIG. 2, the extended portion 2 has a trapezoidal shape in a plan view, and the wall surfaces of the right wall 1 b and the left wall 1 c swell in a mountain shape in a side view. The right side and the left side of the bottom 1a are also extended in a trapezoidal shape in plan view so as to form the bottom of the extended part 2. The expansion part 2 is composed of a bottom part 2a and a wall surface 2b erected from the periphery of the bottom part 2a, and expands the space in the pan formed by the bottom part 1a and the walls 1b to 1e in the width direction. By extending in the width direction, the posture is stabilized when placed even if the whole is elongated. For example, also when mounting on a gas stove or IH stove, high stability is obtained because it is supported in the width direction by the extended portion 2.

また、拡張部2は、茹で鍋100の長手方向の一部に設けているのみであるから、全体の鍋内空間の容積が大きくなることはない。このため内部の水量増加を抑制できる。また、拡張部2により水に接する面積が大きくなるので熱効率が良くなる。拡張部2は、前記左右ないし幅方向の張り出し寸法が2cm〜6cmとするのが好ましい。換言すれば、鍋本体1の幅の半分から同じ寸法だけ張り出すようにするのが好ましい。   Moreover, since the expansion part 2 is only provided in a part of the longitudinal direction of the pan 100 with the boil, the volume of the whole space in a pan does not become large. For this reason, an increase in the amount of water inside can be suppressed. Moreover, since the area which touches water becomes large by the expansion part 2, thermal efficiency improves. It is preferable that the extension part 2 is 2 cm-6 cm in the protruding dimension in the left-right or width direction. In other words, it is preferable to project the same dimension from half the width of the pan body 1.

次に、拡張部2には、内側に筒状の管部3が設けられている。管部3は、拡張部2の形状と平面視において相似形であり且つ当該管部3の壁面と拡張部2の壁面との間隔が一定となるように配置されている。換言すれば、当該管部3の壁面と拡張部2の壁面との間には、鍋本体1の拡張領域が形成される。この管部3の配置により当該拡張部2の張り出しを確保すると共に全ての幅を大きくした場合に比べて内部容量が小さくなり、使用する水の量を節約できる。更に、水に接する面積が大きくなるので熱効率が良くなる。   Next, the expansion portion 2 is provided with a tubular tube portion 3 on the inner side. The pipe part 3 is similar to the shape of the extension part 2 in plan view, and is arranged so that the distance between the wall surface of the pipe part 3 and the wall surface of the extension part 2 is constant. In other words, an extension region of the pan body 1 is formed between the wall surface of the pipe portion 3 and the wall surface of the extension portion 2. The arrangement of the pipe part 3 ensures the extension of the extension part 2 and reduces the internal capacity compared to the case where all the widths are increased, thereby saving the amount of water used. Furthermore, since the area in contact with water is increased, the thermal efficiency is improved.

管部3の下側及び上側は開口している(上側の開口部3a、下側の開口部3b)。これにより、鍋本体1の底部1aからのコンロの熱が開口部3bから管部3を通じて上昇し、開口部3aから出る。これにより管部自体が加熱され且つ拡張部2の底部2a及び壁面2bも加熱されることから、前記拡張領域の水を効率的に加熱できる。管部3の上側は鍋を扱う時に上昇気流により手などを火傷しにくいように開口部3aを閉じても良い。(図16、17、18)
管部3の上側及び下側の両方(上側の開口部3a、下側の開口部3b)を閉じても底部2aから管部3に直接熱が伝わるのでの良い(図示省略)。なお、上側及び下側の両方を閉じた際に、管部3の空洞を排除しても良い(図19、20)。
管部3の頂部は、鍋本体1の各壁1b〜1eと略同じ高さである。菅部3の頂部は、各壁1b〜1eよりも低くても良い。菅部3の頂部は、各壁1b〜1eよりも高くても良い。なお、管部3の平面視の形状は上記台形の他、円形、四角形その他の多角形等でも良い(図示省略)。また、拡張部2ごとに複数の管部3を設けても良い(図示省略)。
The lower side and the upper side of the pipe part 3 are opened (upper side opening part 3a, lower side opening part 3b). Thereby, the heat | fever of the stove from the bottom part 1a of the pan main body 1 rises through the pipe part 3 from the opening part 3b, and comes out from the opening part 3a. As a result, the tube portion itself is heated and the bottom 2a and the wall surface 2b of the expansion portion 2 are also heated, so that the water in the expansion region can be efficiently heated. The upper part of the pipe part 3 may close the opening part 3a so that a hand etc. are hard to be burned by an updraft when handling a pan. (Fig. 16, 17, 18)
Even if both the upper side and the lower side (upper opening 3a, lower opening 3b) of the pipe part 3 are closed, heat can be directly transferred from the bottom part 2a to the pipe part 3 (not shown). When both the upper side and the lower side are closed, the cavity of the pipe part 3 may be excluded (FIGS. 19 and 20).
The top part of the pipe part 3 has substantially the same height as the walls 1b to 1e of the pan body 1. The top part of the collar part 3 may be lower than each wall 1b-1e. The top part of the collar part 3 may be higher than each wall 1b-1e. In addition, the shape of the pipe portion 3 in plan view may be a circle, a square, other polygons, etc. (not shown) other than the trapezoid. Moreover, you may provide the some pipe part 3 for every expansion part 2 (illustration omitted).

鍋本体1の全体は、鋳鉄により鋳造成形される。厚さは全体を均一とし、外面には所定の塗装を施す。鍋本体1の上側に蓋を被せる場合、当該鍋本体1の上端を機械加工により平面に研削する。蓋は、例えば、鍋本体1の平面視において同一形状を有すると共に前記管部3に相当する部分は開口部が設けられる(図示省略)。なお、鍋本体1の素材や成型方法はこれに限定されない。ステンレス板等により板金製作しても良い。   The whole pan body 1 is cast and formed from cast iron. The entire thickness is uniform, and a predetermined coating is applied to the outer surface. When a lid is put on the upper side of the pan body 1, the upper end of the pan body 1 is ground into a flat surface by machining. For example, the lid has the same shape in a plan view of the pan body 1 and an opening is provided in a portion corresponding to the tube portion 3 (not shown). In addition, the raw material and molding method of the pan body 1 are not limited to this. You may manufacture sheet metal with a stainless steel plate.

鍋本体1の長手方向の左右には、取っ手4を設けることができる。この取っ手4は断面がコの字形状となる。この取っ手4は、鋳造時に鍋本体1と一体成形しても良いし、鍋本体1に後付しても良い。なお、取っ手4は、本発明の必須構成要件ではないが、ハンドリングの際に便利である。   Handles 4 can be provided on the left and right in the longitudinal direction of the pan body 1. The handle 4 has a U-shaped cross section. This handle 4 may be integrally formed with the pan body 1 at the time of casting, or may be retrofitted to the pan body 1. The handle 4 is not an essential component of the present invention, but is convenient for handling.

図5及び図6は、この茹で鍋の使用方法を示す説明図である。茹で鍋100の内部に水を入れてコンロ上に置く。このとき、鍋本体1の形状が長いものであるため不安定になるが、拡張部2がコンロの一部に載ることにより、左右ないし幅方向でのバランスが安定する。水を入れてコンロの火をかけると、内部の水の温度が上昇する。このとき、底部1aから熱が各壁1b〜1eに伝わると共に、管部3の壁面2bも加熱されてその熱が水に伝わる。内部の水は、パスタを茹でるために必要最小限に抑えられているため、内部の水が所定温度まで速やかに上昇する。   FIG.5 and FIG.6 is explanatory drawing which shows the usage method of this pan. Put water in the pan 100 with a boil and place it on the stove. At this time, since the shape of the pan body 1 is long, it becomes unstable. However, when the expansion portion 2 is placed on a part of the stove, the balance in the left-right or width direction is stabilized. When water is put in and the stove is fired, the temperature of the internal water rises. At this time, heat is transmitted from the bottom portion 1a to the walls 1b to 1e, and the wall surface 2b of the tube portion 3 is also heated to transmit the heat to water. Since the internal water is kept to the minimum necessary to boil the pasta, the internal water quickly rises to a predetermined temperature.

所定温度になったときにパスタを内部に投入する。そして沸騰状態で弱火で所定時間加熱を継続する。パスタが茹で上がったら、茹で鍋100を持って(取っ手4が設けられている場合は取っ手4を持って)鍋本体1を持ち上げる。そして、図5に示すように、内部の湯をキッチンシンク等に流し出す。この際、鍋本体1の長手方向の両側を保持し、一方の拡張部側に傾けることで、内部の湯が拡張部2から外に流れ出る。特に、拡張部2は台形であって角部を備えているため、この角部から湯が出るように傾けることで内部の湯を上手く外に出すことができる。   When past temperature is reached, the pasta is put inside. Then, the heating is continued for a predetermined time with a low heat in a boiling state. When the pasta is boiled, the pan body 1 is lifted by holding the pan 100 (if the handle 4 is provided) with the pan. Then, as shown in FIG. 5, the hot water inside is poured out into a kitchen sink or the like. Under the present circumstances, the hot water inside flows out from the expansion part 2 by hold | maintaining the both sides of the longitudinal direction of the pan body 1, and inclining to the one expansion part side. In particular, since the extended portion 2 is trapezoidal and has corners, the internal hot water can be discharged well by tilting so that the hot water comes out from the corners.

また、拡張部2は、鍋本体1の中央部分付近にのみ形成されていることから、ロングのパスタがこの拡張部2に入り込んで湯と共に外に流れ出るようなことがない。即ち、パスタは、図6(a)に示すように、拡張部2の管部3に引っ掛かるので前記拡張領域に入り込むようなことはなく、うまく管部3により当該拡張部2の内部への侵入が阻止される。これにより、拡張領域には湯のみが存在することになり、多少傾けてもパスタが拡張領域に入ることはないので、図6(b)に示すように、鍋本体1を更に傾けることで湯が外に流れ出ることになる。   Moreover, since the extended part 2 is formed only in the central part vicinity of the pan main body 1, a long pasta does not enter this extended part 2, and flow out outside with hot water. That is, as shown in FIG. 6A, the pasta is caught in the tube portion 3 of the extension portion 2 and thus does not enter the extension region, and the tube portion 3 successfully enters the inside of the extension portion 2. Is blocked. As a result, only the hot water is present in the expansion region, and the pasta does not enter the expansion region even if it is slightly tilted. Therefore, as shown in FIG. It will flow out.

即ち、管部3は、拡張部2において熱を効率的に水に伝える役割の他、湯を流し出すときにパスタが湯と共に外に流れ出るのを防止する役目を果たすことになる。このように、本発明の茹で鍋100は、内部の容積がパスタを茹でるために必要最小限に抑えることができるので、水を無駄に使用することがない。また、水が少ないので茹でる時間が少なくて済む。更に、拡張部2は、コンロ上やキッチンのプレートトップの上での姿勢安定に資するものとなる。また、拡張部2により湯切りが簡単に行えるようになる。   That is, the pipe part 3 plays the role of preventing the pasta from flowing out together with the hot water when the hot water is poured out in addition to the role of efficiently transferring the heat to the water in the expansion part 2. As described above, the boiling pan 100 according to the present invention can suppress the internal volume to the minimum necessary for boiling pasta, so that water is not wasted. Also, since there is little water, it takes less time to boil. Furthermore, the expansion part 2 contributes to the posture stability on the stove or the plate top of the kitchen. Moreover, the hot water draining can be easily performed by the expansion part 2.

図7は、上記拡張部の変形例を示す平面図である。図8は、図7のA―A断面図である。上記拡張部52は、平面視で半円形である。管部53も拡張部52と相似形の半円形である。このような形状であっても上記同様の作用・効果を奏するものとなる。また、拡張部52の付近に角が生じないので、茹で鍋100を洗うときに汚れを取り易い。   FIG. 7 is a plan view showing a modification of the extension section. 8 is a cross-sectional view taken along the line AA in FIG. The extension 52 is semicircular in plan view. The tube portion 53 is also a semicircular shape similar to the expanded portion 52. Even if it is such a shape, there exists an effect | action and effect similar to the above. In addition, since no corners are formed in the vicinity of the extended portion 52, it is easy to remove dirt when the pan 100 is washed with a spade.

また、図9に示すように、拡張部2の片方(又は両方(図示量略))の一部に切欠部55を設けても良い。この切欠部55は、拡張部2の壁面2bと管部3の壁面3cとが外側で連結され、管部3の内部が鍋本体1の外側につながった形状である。拡張部2と管部3との間隙には鍋本体1の底部1aが拡張形成されている。係る形状によれば、茹でたパスタが入り込んでしまうのを更に防止できる。また、お湯切りの際に切欠部の壁面付近から湯を流し出し易い。   Moreover, as shown in FIG. 9, you may provide the notch part 55 in a part of one side (or both (illustration amount abbreviation)) of the expansion part 2. As shown in FIG. The notch 55 has a shape in which the wall surface 2 b of the expansion portion 2 and the wall surface 3 c of the tube portion 3 are connected on the outside, and the inside of the tube portion 3 is connected to the outside of the pan body 1. A bottom portion 1 a of the pan body 1 is formed in an expanded manner in the gap between the expanded portion 2 and the tube portion 3. According to such a shape, it is possible to further prevent boiled pasta from entering. Moreover, it is easy to pour hot water from the vicinity of the wall surface of the notch when hot water is cut.

図10に示すように、切欠部を拡張部2の根元の一部に設けても良い。係る構成では、切欠部56を鍋本体1の左壁1c及び右壁1bを延長して管部3の壁面3cを連続面として形成し、内部で台形に折り曲げられ、更に切欠部56を形成する壁面56aを形成し、続いて拡張部2の壁面2bを形成する。換言すれば、管部3の鍋本体1側となる壁面3cを拡張して左壁1c及び右壁1bに面一連結し、管部3の平面視で斜めに形成された壁面3cの端部を拡張部2の壁面2bと壁面56aで連結して切欠部56を形成したものである。係る構成によれば、鍋本体1の内側に連通した部分から湯が入り、茹で鍋100を斜めに傾けることで、長手方向反対側の切欠部付近から流れ出る。また、パスタが拡張部2に入っても当該拡張部2でトラップされるので、パスタが湯と共に流れ出るのを防止できる。   As shown in FIG. 10, the notch portion may be provided at a part of the base of the extension portion 2. In such a configuration, the notch portion 56 is formed by extending the left wall 1c and the right wall 1b of the pan body 1 to form the wall surface 3c of the tube portion 3 as a continuous surface, and is bent into a trapezoid inside to further form the notch portion 56. The wall surface 56a is formed, and then the wall surface 2b of the extension part 2 is formed. In other words, the wall 3c on the side of the pan body 1 of the pipe part 3 is expanded and connected flush with the left wall 1c and the right wall 1b, and the end part of the wall 3c formed obliquely in plan view of the pipe part 3 Are connected by the wall surface 2b and the wall surface 56a of the extended portion 2 to form a notch 56. According to such a configuration, hot water enters from the portion communicating with the inside of the pan body 1 and flows out from the vicinity of the notch portion on the opposite side in the longitudinal direction by tilting the pan 100 obliquely with a bowl. Moreover, since pasta is trapped by the expansion part 2 even if it enters the expansion part 2, it can be prevented that the pasta flows out together with hot water.

また、図11及び図12に示すように、実施の形態1に係る茹の拡張部2の外側壁面2bの頂部2cを縦方向断面にて鋭角に処理しても良い。このようにすれば、茹で鍋100を傾けて内部の湯を流し出すときに、湯の切れが良くなるので、茹でた湯が茹で鍋100の壁面を伝って別の場所にたれることがない。この鋭角処理は、鋳造時に同時に形成しても良いし、成形後に機械加工により形成しても良い。   Moreover, as shown in FIG.11 and FIG.12, you may process the top part 2c of the outer side wall 2b of the expansion part 2 of the collar which concerns on Embodiment 1 in an acute angle in a longitudinal cross section. In this way, when the pan 100 is tilted with a bowl and the internal hot water is poured out, the hot water will be cut off, so that the boiled hot water will not be struck to another place along the wall of the pan 100 with the bowl. . This acute angle treatment may be formed simultaneously with casting, or may be formed by machining after molding.

(実施の形態2)
図13は、この発明の実施の形態2に係る茹で鍋を示す斜視図である。図14は、図13に示した茹で鍋の側面図である。図15は、図14のA−A断面図である。この茹で鍋200は、実施の形態1に係る茹で鍋100と略同一の構成であるが、底部1aの裏面にコンロの熱を効率的に伝達するフィン201を設けた点に特徴がある。その他の構成は実施の形態1と同じであるため同一構成要素には同一符号を付し説明を省略する。
(Embodiment 2)
FIG. 13: is a perspective view which shows the boiled pan which concerns on Embodiment 2 of this invention. FIG. 14 is a side view of the boiling pan shown in FIG. 15 is a cross-sectional view taken along line AA in FIG. This boiled pan 200 has substantially the same configuration as the boiled pan 100 according to Embodiment 1, but is characterized in that fins 201 that efficiently transmit the heat of the stove are provided on the back surface of the bottom 1a. Since other configurations are the same as those of the first embodiment, the same components are denoted by the same reference numerals and description thereof is omitted.

前記フィン201は三角形状であり、鍋本体1の外側が高く内側になるにつれて低くなる。このため、茹で鍋200を置くとき、フィン201の外側の下端部202でコンロ面やキッチントップに接する。このため、下端部202は水平に機械加工し、コンロ面やキッチントップに置いたときに姿勢が安定するようにする。   The said fin 201 is triangular shape, and becomes low as the outer side of the pan main body 1 becomes high inside. For this reason, when placing the pan 200 with a bowl, the bottom end 202 on the outside of the fin 201 is in contact with the stove surface or the kitchen top. For this reason, the lower end 202 is machined horizontally so that the posture is stabilized when placed on the stove surface or kitchen top.

またフィン201は、鍋本体1の底部1aの中心部を中心として略放射状に形成するものとする。同図の例では底部1aに6枚のフィン201を設けたが、これに限定されるものではない。このようにフィン201を放射状に設けることでコンロの炎と熱が均一に底部1aに広がると共に、下端部202が底部1aの左右両端近傍に広く配置されるので、載置時の安定性が増す。   In addition, the fins 201 are formed in a substantially radial shape with the center of the bottom 1a of the pan body 1 as the center. In the example shown in the figure, six fins 201 are provided on the bottom 1a, but the present invention is not limited to this. By providing the fins 201 in a radial manner, the flame and heat of the stove spread uniformly to the bottom 1a, and the lower end 202 is widely disposed in the vicinity of the left and right ends of the bottom 1a, so that stability during mounting is increased. .

また、図15に示すように、左壁1c及び右壁1bは、鍋本体1の内側に若干傾いている。具体的には、垂直方向に対して2度から10度傾いている。拡張部2の壁面も同様に傾けても良いし、垂直のままでも良い。係る構成では、湯切りの際にパスタが左壁1c又は右壁1bに引っ掛かるので、パスタがお湯と共に流れ出ることを防止できる。   Further, as shown in FIG. 15, the left wall 1 c and the right wall 1 b are slightly inclined to the inside of the pan body 1. Specifically, it is inclined 2 to 10 degrees with respect to the vertical direction. The wall surface of the extended portion 2 may be similarly inclined or may remain vertical. In such a configuration, since the pasta is caught on the left wall 1c or the right wall 1b during hot water cutting, the pasta can be prevented from flowing out together with hot water.

100 茹で鍋
1 鍋本体
2 拡張部
3 管部
100 boiled pan 1 pan body 2 expansion section 3 pipe section

Claims (7)

細長形状の底部の周囲に立設した壁面で構成した鍋本体と、
鍋本体の底部及び壁面を長手方向中央付近において左右に張り出して形成した拡張部と、
を備えたことを特徴とする茹で鍋。
A pan body composed of a wall standing up around the bottom of the elongated shape;
An extension formed by projecting the bottom and wall surface of the pan body to the left and right in the vicinity of the center in the longitudinal direction;
Boiled pan characterized by being equipped with.
前記拡張部の内側に拡張部の壁面から所定の間隔をあけて配置された管状であって底が開口し、上側は閉じている管部と、を備えたことを特徴とする請求項1に記載の茹で鍋。   2. A tubular portion that is disposed inside the extension portion at a predetermined interval from a wall surface of the extension portion, has a bottom opening, and a top portion that is closed. Boiled pan as described. 前記管部の上側は開口していることを特徴とする請求項1または2に記載の茹で鍋。   The boiled pan according to claim 1 or 2, wherein an upper side of the pipe portion is opened. 前記管部の上側及び下側を閉じたことを特徴とする請求項1〜3のいずれか1つに記載の茹で鍋。 The boiled pan according to any one of claims 1 to 3, wherein an upper side and a lower side of the pipe part are closed. 前記管部の空洞を排除したことを特徴とする請求項1〜4のいずれか1つに記載の茹で鍋。 The boiled pan according to any one of claims 1 to 4, wherein a cavity of the pipe portion is excluded. 前記底部にフィンを設けたことを特徴とする請求項1〜5のいずれか一つに記載の茹で鍋。 The boiled pan according to any one of claims 1 to 5, wherein a fin is provided at the bottom. 前記鍋本体の壁面を内側に傾けて形成したことを特徴とする請求項1〜6のいずれか一つに記載の茹で鍋。

The boiled pan according to any one of claims 1 to 6, wherein a wall surface of the pan body is inclined inward.

JP2016037468A 2016-02-29 2016-02-29 Boiling pot Pending JP2017153563A (en)

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Family

ID=59807508

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