JP2017153563A - Boiling pot - Google Patents

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

  The present invention relates to a boiling pan suitable for boiling long foods such as pasta.

  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.

  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.

Utility Model Registration No. 3130912

  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.

  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.

  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.

   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.

It is a perspective view which shows the cooking pot concerning Embodiment 1 of this invention. FIG. 2 is a plan view of the boiling pan shown in FIG. 1. It is a side view of the pan shown in FIG. It is AA sectional drawing of FIG. It is explanatory drawing which shows the usage method of a pan. It is explanatory drawing which shows the usage method of a pan. It is a top view which shows the modification of an expansion part. It is AA sectional drawing of FIG. It is a top view which shows the modification of a pan with this bowl. It is a top view which shows the modification of a pan with this bowl. It is a top view which shows the modification of a pan with this bowl. It is AA sectional drawing of FIG. It is a perspective view which shows the cooking pot which concerns on Embodiment 2 of this invention. FIG. 14 is a side view of the boiling pan shown in FIG. 13. It is AA sectional drawing of FIG. It is a perspective view which shows the modification of a pan with this bowl. FIG. 17 is a plan view of FIG. 16. It is AA sectional drawing of FIG. It is a top view which shows the modification of a pan with this bowl. It is AA sectional drawing of FIG.

(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.

  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.

  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.

  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.

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).

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

(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.

  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.

  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. .

  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 boiled pan 1 pan body 2 expansion section 3 pipe section

Claims (7)

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.   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.   The boiled pan according to claim 1 or 2, wherein an upper side of the pipe portion is opened. 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. The boiled pan according to any one of claims 1 to 4, wherein a cavity of the pipe portion is excluded. The boiled pan according to any one of claims 1 to 5, wherein a fin is provided at the bottom. The boiled pan according to any one of claims 1 to 6, wherein a wall surface of the pan body is inclined inward.