JP2018068593A - Cooking device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking device which can uniformly heat the cooked object in a hot-water draining container, thereby adequately preventing appearance of uneven cooking from occurring in the cooled object in the hot-water container.SOLUTION: The cooking device comprises: a cooking device body 1; a pot 2 arranged within the cooking device body 1; a heating section 6 arranged within the cooking device body 1 to heat the pot 2; a hot-water draining container 3 arrangeable within the pot 2 and having a plurality of holes 13 formed in both the side and bottom surfaces of the container; and a movable portion 5 arranged within the cooking device body 1 and contacting an upper portion of the hot-water draining container 3 to allow the hot-water draining container 3 to be raised or lowered relative to the pot 2. The contacting between the upper portion of the hot-water draining container 3 and the movable part 5 is regulated in position by separating a predetermined first distance C3 radially of the hot-water draining container 3.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a cooking device, and more particularly to a cooking device used for cooking that requires hot water cutting.

  Generally, hot water cutting, which is a kind of cooking process for cooking ingredients, is performed after boiled ingredients such as vegetables such as pasta, udon noodles and spinach. Also, depending on the type of ingredients, the time from when the ingredients are boiled until the hot water is cut varies.

  For example, if you boil foods that are relatively easy to cook, such as spinach and other leafy vegetables and noodles, heat the pot with water to boil the water, then put the ingredients into the boiled water, then Then, after heating for a predetermined time until the food passes through, the hot water is cut off. On the other hand, when boiled foods that are relatively difficult to fire, such as carrots and other root vegetables, potatoes and other potatoes, before the water boils, put the ingredients in a pot that contains water and mix the water and ingredients together Then, after heating for a predetermined time until the food passes through the fire, the hot water is cut off. In this way, in cooking in which the ingredients are boiled and then drained, depending on the type of ingredients, the timing of adding the ingredients to the pan and the time required to start the cooking after cooking the ingredients (hereinafter referred to as “boiled time”). ") Is different.

  Therefore, conventionally, as a cooking utensil used for cooking to boil the ingredients and then cut the hot water, a configuration has been proposed in which the hot water can be easily cut at an arbitrary timing depending on the cooking time for each ingredient. (For example, refer to Patent Document 1).

  FIG. 17 shows a conventional cooking device described in Patent Document 1. As shown in FIG. As shown in FIG. 17, a conventional cooking device 100 includes a pan 101 having an opening, a hot water container 102 that contains ingredients and is disposed in the pan 101, and a hot water container 102 disposed in the pan 101. Elevating means 103 that can be moved up and down with respect to 101 and a main body (not shown) for storing pan 101 are provided. A plurality of holes 102 </ b> A are provided on the side surface of the hot water container 102. The lifting / lowering means 103 has one end disposed on the side surface of the hot water container 102 and the other end disposed on the side surface of the pan 101, and a lifting / lowering mechanism that lifts and lowers the container support portion 104. Part 105 is provided.

  When the user uses the conventional cooking device 100, the user puts water into the pan 101 and installs the pan 101 in a main body (not shown). Thereafter, the hot water container 102 is attached to the container support 104 and placed above the pan 101. Ingredients are put in advance in the hot water container 102. Depending on the type of ingredients, set the cooking time with a timer and switch on. When the switch is turned on, the water in the pan 101 is heated and boils. When the temperature sensor detects the temperature of the pan 101 and reaches the boiling temperature, the container support unit 104 is lowered by the elevating unit 105, and the hot water container 102 is lowered into the pan 101. When the cooking time set in advance by the timer has elapsed, the container support unit 104 is raised by the elevating unit 105, and the hot water container 102 is raised with respect to the pan 101. When the hot water container 102 rises with respect to the pan 101, the water in the hot water container 102 moves into the pan 101 from the hole 102A. Thereby, after cooking a foodstuff only for the cooking time set beforehand, the hot water cutting of the foodstuff in the hot water container 102 can be performed automatically.

  As mentioned above, ingredients such as noodles and vegetables are common as ingredients that are cooked by boiling the ingredients and then draining the hot water, but in regions other than Japan, when cooking rice Some areas have a food culture that cooks rice by boiling rice and then draining it.

  Mainly, as a method of cooking rice to cook rice, rice and a predetermined amount of water according to the amount of rice are put into the pan, and then the rice absorbs the water put into the pan, The rice is cooked until the water runs out, and the rice and a large amount of water are put in a pan, then the water in the pan is boiled for a predetermined time, and the rice in the pan is cooked. There are two types of hot water removal methods in which hot water is drained to separate rice.

  In any of the rice cooking methods, the rice drying method and the hot water removal method, sticky components such as starch contained in the rice are dissolved in the water during cooking. In the cooking and drying method, the rice in the pot absorbs the water in the pot and cooks until the water in the pot disappears, so sticky ingredients such as starch that have dissolved in the water adhere to the surface of the rice during cooking And sticky rice is cooked. On the other hand, in the hot water removal method, the water in the pan is boiled for a predetermined time, the rice in the pan is heated, and then the water in the pan is separated from the rice. Such sticky ingredients are less likely to adhere to the surface of the rice, and cooked rice with less stickiness where the rice grains are separated from each other.

  As mentioned above, because the stickiness of the cooked rice differs between the cooking and drying method and the cooking method, depending on the food culture and taste of each region, the cooking and drying method is used properly. .

  For example, in regions with a food culture that eats rice and side dishes separately, such as East Asia such as Japan and China, the taste and taste of the rice itself is valued and sticky rice is preferred. . On the other hand, in regions with a food culture that mixes side dishes such as curry and sauce with rice and eats rice and side dishes together, such as South Asia and India, such as India and Sri Lanka, Taste and texture are valued, and rice with less stickiness is preferred, because the grains of rice are separated and each grain of rice is easily mixed with side dishes. In East Asia, such as Japan and China, there are many areas where people eat with chopsticks, so sticky rice that is easy to grab and eat with chopsticks is preferred. On the other hand, in South Asia and the Middle East, such as India and Sri Lanka, hands are considered to be the cleanest, and there are many areas where people eat by hand.

  As described above, in a cooking device used for cooking rice by the hot water removal method, it is necessary to perform hot water cutting during cooking, unlike a cooking device used for cooking rice by the cooking method. In the conventional heating cooker described in Patent Document 1, although rice is not described, when rice cooking is completed, by pulling up a hot water container built in the pot, starch contained in the rice, etc. The hot water containing the sticky component of the rice and the rice can be separated.

US Pat. No. 7,484,455

  However, in the conventional cooking device used for cooking that requires hot water cutting, there is still room for improvement from the viewpoint of heating the ingredients uniformly.

That is, in the heating cooker 100 described in Patent Document 1, since the hot water container 102 is supported by the container support 104 in a cantilever manner, an excessive load is applied to the container support 104 when there is a large amount of food. There was a problem that the food could not be heated uniformly. In particular, in a state where the hot water container 102 is disposed in the pan 101, the position of the hot water container 102 is not restricted with respect to the pan 101 because of the configuration in which the hot water container 102 is supported in a cantilever manner, and is directly heated by the heating means. The position of the hot water container 102 is shifted with respect to the pan 101 to be operated, and the distance between the side surface of the hot water container 102 and the side surface of the pot 101 is not uniform over the entire circumference, and convection during heating is performed. However, it becomes irregular at different positions in the hot water container 102, and there is a problem in that the cooked food, which is a food material, cannot be heated uniformly, resulting in cooking spots.

  The present invention has been made in view of the above-described problems of the prior art, and the convection due to heating from the heating unit can be made uniform at different positions in the hot water container, and the cooked food in the hot water container can be obtained. It is an object of the present invention to provide a heating cooker that can be uniformly heated to prevent cooking spots.

In order to solve the above-described problems of the prior art, the present invention provides:
Heating cooker body,
A pan disposed in the heating cooker body;
A heating unit arranged in the heating cooker body and heating the pan;
A hot water draining container that can be arranged in the pan, and has a plurality of holes on the container side surface and the container bottom surface, and
A movable part that is arranged in the main body of the cooking device and can contact the upper part of the hot water container and move the hot water container up and down with respect to the pan;
With
The contact between the upper part of the hot water container and the movable part is a cooking device whose position is regulated with a predetermined first distance in the radial direction of the hot water container. is there.

  Thereby, when the hot water container is disposed in the pan, the contact between the upper part of the hot water container and the movable part has a predetermined first distance in the radial direction of the hot water container and the movable part. By being separated and regulated in position, the pan side of the pan and the container side of the hot water container are arranged at a predetermined interval, and the side surface of the pan and the container side of the hot water container are Are not separated from each other, and both are not in contact with each other, so that the convection due to heating from the heating unit becomes uniform at different positions in the hot water container, and the food in the hot water container is removed. It is possible to prevent the occurrence of cooking spots by heating uniformly.

  According to the heating cooker of the present invention, the pan side surface of the pan and the container side surface of the hot water draining container are arranged apart from each other with a substantially uniform first interval over the entire circumference. Since the convection by heating can be made uniform at different positions in the hot water container, a cooking device is provided that can uniformly cook the food in the hot water container and prevent the occurrence of cooking spots. can do.

Whole sectional drawing which shows the state at the time of cooking of the heating cooker in Embodiment 1 of this invention (A) Whole sectional view showing the state of the cooking device in the first embodiment of the present invention when the hot water is cut off (b) Perspective view showing the state of the cooking device in the first embodiment of the present invention at the time of hot water cutting (A) The perspective view which shows the pan of the heating cooker in Embodiment 1 of this invention (b) Sectional drawing which shows the pan of the heating cooker in Embodiment 1 of this invention The disassembled perspective view which shows the heating cooker in Embodiment 1 of this invention. (A) The perspective view which shows the hot water cutting container of the heating cooker in Embodiment 1 of this invention (b) The side view which shows the hot water cutting container of the heating cooker in Embodiment 1 of this invention (c) of this invention The top view which shows the hot water cutting container of the heating cooker in Embodiment 1 Sectional drawing which shows the positional relationship of the pan of a cooking-by-heating machine and a hot-water container in Embodiment 1 of this invention. (A) The perspective view which shows the cover body of the heating cooker in Embodiment 1 of this invention (b) Sectional drawing which shows the positional relationship of the hot-water container and cover body of the heating cooker in Embodiment 1 of this invention The fragmentary sectional view which shows the packing arrange | positioned at the hot water cutting container of the heating cooker in Embodiment 1 of this invention The partially cutaway perspective view of the heating cooker in Embodiment 1 of the present invention The partially cutaway perspective view of the heating cooker body of the heating cooker in Embodiment 1 of the present invention Schematic view of the main part cross-section showing the state of the cooking device in the first embodiment of the present invention when the hot water is cut off. (A) The perspective view which shows the state which removed the hot water container from the heating cooker in Embodiment 1 of this invention (b) The state which removed the hot water container from the heating cooker in Embodiment 1 of this invention Top view showing (A) The perspective view which shows the state which removed the hot water container and pan from the heating cooker in Embodiment 1 of this invention (b) The hot water container and pan from the heating cooker in Embodiment 1 of this invention Top view showing the removed state The block diagram for demonstrating operation | movement of the heating cooker in Embodiment 1 of this invention. Sectional drawing which shows the principal part which shows the state at the time of cooking of the heating cooker in Embodiment 1 of this invention. Sectional drawing which shows the principal part which shows the state at the time of hot water cutting of the heating cooking appliance in Embodiment 1 of this invention Schematic diagram showing a conventional cooking device

The first invention is
Heating cooker body,
A pan disposed in the heating cooker body;
A heating unit arranged in the heating cooker body and heating the pan;
A hot water draining container that can be arranged in the pan, and has a plurality of holes on the container side surface and the container bottom surface, and
A movable part that is arranged in the main body of the cooking device and can contact the upper part of the hot water container and move the hot water container up and down with respect to the pan;
With
The contact between the upper part of the hot water container and the movable part is a cooking device whose position is regulated with a predetermined first distance in the radial direction of the hot water container. is there.

  Accordingly, the position of the hot water container is roughly regulated by the movable part at each of the rising and lowering positions of the movable part, and in particular, the hot water container and the movable part have a predetermined first distance at the position where the movable part is raised. Since the position of the movable part is lowered, the hot water container and the pan can be preliminarily regulated so that the position of the movable part is lowered. The side surface of the container is spaced apart from the container side with a predetermined distance, and the side surface of the pan and the container side surface of the hot water container are not extremely separated from each other, and the two sides do not contact each other. Therefore, the convection due to heating from the heating unit becomes uniform at different positions in the hot water container, and it is possible to prevent cooking spots from being generated by uniformly heating the food in the hot water container.

  In a second aspect of the present invention, in particular, in the first aspect, the pan and the hot water container are similar in shape to each other in a circular shape in plan view, and the hot water container is disposed in the pan. The cooking device according to claim 1, wherein the upper part of the hot water container and the upper part of the pan are fitted to each other.

As a result, when the hot water container is placed in the pan, the upper part of the hot water container and the upper part of the pan are fitted to each other so that the position of the hot water container is placed in the pan. The side surface of the pan and the side surface of the hot water container are spaced apart from each other with a substantially uniform first interval, and convection due to heating from the heating unit is at different positions in the hot water container. It becomes uniform, and it is possible to prevent the occurrence of cooking spots by uniformly heating the food in the hot water container.

  Hereinafter, preferred embodiments of the heating cooker of the present invention will be described in detail with reference to the drawings. In the following description, the same or corresponding parts are denoted by the same reference numerals, and redundant description is omitted. Further, the present invention is not limited by this embodiment.

(Embodiment 1)
Embodiment 1 of the heating cooker according to the present invention will be described below with reference to FIGS. 1 is an overall cross-sectional view showing a state during cooking of a heating cooker according to Embodiment 1 of the present invention. Moreover, Fig.2 (a) is a whole sectional view which shows the state at the time of hot water cutting of the heating cooker in Embodiment 1 of this invention, FIG.2 (b) is a state at the time of hot water cutting of the heating cooker. FIG. Further, FIG. 3 (a) is a perspective view showing the pan of the heating cooker according to Embodiment 1 of the present invention, and FIG. 3 (b) shows the pan of the heating cooker according to Embodiment 1 of the present invention. It is sectional drawing shown. FIG. 4 is an exploded perspective view showing the cooking device according to Embodiment 1 of the present invention. Moreover, Fig.5 (a) is a perspective view which shows the hot water cutting container of the heating cooker in Embodiment 1 of this invention, FIG.5 (b) is the heating cooker in Embodiment 1 of this invention. FIG. 5C is a side view showing the hot water container, and FIG. 5C is a top view showing the hot water container of the heating cooker according to Embodiment 1 of the present invention. Further, FIG. 6 is a cross-sectional view showing the positional relationship between the pan of the heating cooker and the hot water container in Embodiment 1 of the present invention, and FIG. 7 (a) is the cooking in Embodiment 1 of the present invention. It is a perspective view which shows the cover body of a bowl, FIG.7 (b) is sectional drawing which shows the positional relationship of the hot water container and cover body of the heating cooker in Embodiment 1 of this invention. FIG. 8 is a partial cross-sectional view showing the packing disposed in the hot water cutting container of the cooking device according to Embodiment 1 of the present invention. FIG. 9 is a partially cutaway perspective view of the heating cooker according to Embodiment 1 of the present invention, and FIG. 10 is a partially cutaway view of the heating cooker body of the heating cooker according to Embodiment 1 of the present invention. It is a perspective view. Moreover, FIG. 11 is a principal part cross-sectional schematic diagram which shows the state at the time of hot water cutting of the heating cooker in Embodiment 1 of this invention, Fig.12 (a) is the heat cooking in Embodiment 1 of this invention. It is a perspective view which shows the state which removed the hot water container from the cooking device, and FIG.12 (b) is a top view which shows the state which removed the hot water container from the heating cooker in Embodiment 1 of this invention. . Furthermore, Fig.13 (a) is a perspective view which shows the state which removed the hot water container and the pan from the heating cooker in Embodiment 1 of this invention, FIG.13 (b) is embodiment of this invention. It is a top view which shows the state which removed the hot water container and the pan from the heating cooker in the form 1. FIG. 14 is a block diagram for explaining the operation of the heating cooker according to the first embodiment of the present invention, and FIG. 15 shows the state during cooking of the heating cooker according to the first embodiment of the present invention. It is principal part sectional drawing shown, and FIG. 16 is principal part sectional drawing which shows the state at the time of hot water cutting of the heating cooker in Embodiment 1 of this invention.

  As shown in FIGS. 1 and 4, a heating cooker 100 according to the present embodiment includes a bottomed box-shaped heating cooker body 1 that forms an outer shell, and a pan 2 that is disposed in the heating cooker body 1. , A hot water container 3 disposed in the pan 2, a lid 4 that closes the upper part of the container opening of the hot water container 3, and a movable part 5 that comes into contact with the upper part of the hot water container 3. ing. The pot 2 and the hot water container 3 have a circular outer shape in a plan view, and have a similar relationship to each other.

  As shown in FIGS. 1 and 2, a pot storage portion 1 a in which the pot 2 is stored is formed inside the cooking device body 1. Here, the pan 2 is detachably disposed in the pan storage portion 1 a of the heating cooker body 1.

Moreover, the heating part 6 which heats the pan 2 and the temperature detection part 7 which is arrange | positioned in the center part of the heating part 6 and detects the temperature of the pan 2 are arrange | positioned in the inside of the heating cooker main body 1. Yes. Here, the heating part 6 should just be comprised so that the pan 2 arrange | positioned in the pan accommodating part 1a of the heating cooker main body 1 may be heated, for example, the electricity which contacts the pan 2 and heats the pan 2 directly. You may be comprised with the resistance type heater, or may be comprised with the heating coil which induction-heats the pan 2. FIG. Moreover, the temperature detection part 7 should just be comprised so that the temperature of the pan 2 arrange | positioned at the pan accommodating part 1a of the heating cooker main body 1 may be detected, for example, the thermistor etc. contact the pan 2 and the pan 2 It may be composed of a contact-type temperature sensor that measures the temperature of the pan, or may be composed of a non-contact-type temperature sensor that measures the temperature of the pan 2 without contacting the pan 2, such as an infrared sensor. Good. In the present embodiment, a configuration in which the heating unit 6 is configured by an electric resistance heater and the temperature detection unit 7 is configured by a contact type temperature sensor will be described.

  Furthermore, the holding member 8 which forms the bottom face part of the pot accommodating part 1a formed in the heating cooker body 1 is arranged inside the heating cooker body 1. The heating unit 6 and the temperature detection unit 7 are arranged on the upper surface of a holding member 8 arranged inside the heating cooker body 1, and are held inside the heating cooker body 1 by the holding member 8. Moreover, the heating part 6 and the temperature detection part 7 are comprised so that the bottom face of the pan 2 may be contacted in the state in which the pan 2 is arrange | positioned at the pan | casing storage part 1a of the heating cooker main body 1. FIG. That is, the upper surface of the heating unit 6 and the upper surface of the temperature detection unit 7 are formed so as to follow the shape of the bottom surface of the pan 2.

  As shown in FIGS. 1 to 3, the pan 2 is composed of a bottomed cylindrical pan body 9 having a pan opening 9 a on the upper side, and a flange portion 10 formed at the upper end of the pan body 9. ing. The flange portion 10 extends from the upper end portion of the pan body 9 toward the outer periphery of the pan body 9 and from the outer peripheral end portion of the first extension portion 10 a toward the upper portion of the pan 2. It has the 2nd extension part 10b and the outer peripheral part 10c extended in the outer peripheral direction from the 2nd extension part 10b. The 2nd extension part 10b is inclined and formed so that the diameter of the flange part 10 may expand gradually as it goes to the upper direction of the pan 2 from the upper end part of the pan main body 9. As shown in FIG. The bottomed cylindrical pan body 9 having a pan opening 9a on the upper side and the flange portion 10 formed at the upper end of the pan body 9 constituting the pan 2 have a circular outer shape in plan view. doing.

  Here, the pan 2 is formed by drawing an aluminum plate material, and the surface of the pan 2 is preferably subjected to alumite treatment. With this configuration, the heat transmitted from the heating unit 6 to the surface of the pan 2 can be easily transmitted to the side surface of the pan 2 by heat conduction of the pan 2 itself. Moreover, it can fully suppress that the pot 2 rusts by performing an alumite process.

  As shown in FIGS. 1, 2, 4, and 5, the hot water container 3 includes a bottomed cylindrical hot water container body 11 having a container opening 11 a above and an upper end of the hot water container body 11. And a container enlarging part 12 formed in the part. The bottomed tubular hot water container main body 11 having a container opening 11a on the upper side, and the container enlarged portion 12 formed on the upper end of the hot water container main body 11 in a plan view The outer shape has a circular shape.

  A pair of container gripping portions 3 a that are held when the user carries the hot water cutting container 3 are disposed in the container expanding portion 12 located at the upper part of the hot water cutting container 3. The container grip 3a is formed of a resin having low thermal conductivity such as phenol resin. Further, the container gripping portion 3a is a rivet so that a gap is formed between the container gripping portion 3a and the container expanding portion 12 in a state where the container gripping portion 3a is attached to the container expanding portion 12 of the hot water container 3. It attaches to the fixture which was fixed to the container expansion part 12 by. With this configuration, it is possible to reduce the contact area between the container expanding portion 12 and the container gripping portion 3a, sufficiently suppressing heat from being transferred from the container expanding portion 12 to the container gripping portion 3a. An increase in temperature can be sufficiently suppressed.

  As shown in FIGS. 15 and 16, a container enlarged portion 12 is formed in the upper part of the hot water container 3. The container enlarging portion 12 includes a third extending portion 12a extending from the upper end portion of the hot water container main body 11 toward the outer peripheral direction of the hot water container main body 11, and hot water cutting from the outer peripheral end portion of the third extending portion 12a. And a fourth extending portion 12b extending vertically upward of the container 3. A pair of container gripping portions 3a is attached to the outer peripheral side of the fourth extending portion 12b. An annular packing 23 shown in FIG. 8 is arranged on the lower surface of the third extending portion 12a located in the upper part of the hot water container 3.

  The packing 23 is made of silicon having a hardness of 30 to 60 degrees. An annular resin ring 24 formed separately from the hot water container 3 and the packing 23 is disposed outside the packing 23 on the lower surface of the third extending portion 12a located at the upper part of the hot water container 3. Has been. The packing 23 is attached to the lower surface of the third extending portion 12 a by being sandwiched between the lower surface of the third extending portion 12 a of the hot water container 3 and the resin ring 24.

  As shown in FIG. 8, the packing 23 includes a thick portion 23 a having a predetermined length and a substantially V-shaped thin wall formed at a lower end portion of the thick portion 23 a from a portion in contact with the hot water container 3. The thin-walled portion 23b has a cross-sectional shape connected to the thick-walled portion 23a on the entire circumference. Moreover, the thin-walled portion 23b is formed so that its cross-sectional shape is substantially V-shaped so as to protrude toward the outer peripheral side of the hot water container 3. Furthermore, the thickness of the thin portion 23b is set to about 0.3 to 2 mm, and the thick portion 23a is thicker than the thin portion 23b, for example, about twice as thick.

  A plurality of annular convex portions 23c are provided on the upper surface of the packing 23, and the packing 23 is a third extending portion located on the upper portion of the hot water container 3 with the convex portions 23c being compressed. It is fixed to the lower surface of 12a.

  Further, as shown in FIGS. 15 and 16, the resin ring 24 is directed downward from the lower part of the resin ring 24 fixed to the lower surface of the third extending portion 12 a located at the upper part of the hot water container 3. A fifth extending portion 24a extending in the direction is formed. The inner diameter of the fifth extending portion 24a is configured to be slightly larger than the maximum outer diameter D2 formed by the outer peripheral portion 10c located at the upper portion of the pan 2. As shown in FIG. 15, in a state where the hot water draining container 3 is disposed in the pan 2, the fifth extending portion 24 a of the annular resin ring 24 positioned on the upper part of the hot water draining container 3 is The outer peripheral part 10c located in the upper part of the pan is fitted over the entire periphery.

  As described above, the pan 2 and the hot water container 3 have a circular outer shape in a plan view, and have a similar relationship with each other. Due to the fitting with the upper part of the pan, in the state where the hot water container 3 is arranged in the pan 2, the hot water container 3 is regulated in the radial direction with respect to the pan 2, A gap C1 that is a predetermined first interval formed between the container side surface 11b of the container body 11 and the pot side surface 9b of the pot 2 is formed substantially uniformly on the entire circumference, and the container side surface of the hot water container main body 11 11b and the pan side surface 9b of the pan 2 are spaced apart.

  Further, as shown in FIG. 5B, a plurality of container legs 3 b extending from the bottom surface of the hot water container 3 toward the lower side of the hot water container 3 are formed on the bottom surface of the hot water container 3. When the user places the hot water container 3 on a mounting surface such as a sink, the plurality of container legs 3b formed on the bottom surface of the hot water container 3 come into contact with the mounting surface, thereby making the hot water container 3 is held on the mounting surface.

Here, the hot-water container 3 has only to be formed so as to have sufficient strength to hold the food when cooking the food, and to have a weight that can be carried by the user. An aluminum plate material may be drawn and anodized to form, or a stainless steel plate having a plurality of holes previously drawn may be drawn. In the present embodiment, the hot water draining container 3 is formed by drawing an aluminum plate material, and the case where the surface of the hot water draining container 3 is anodized will be described. With this configuration, the weight of the hot water container 3 can be reduced, and it is easy for the user to take out the hot water container 3 from the heating cooker body 1. Moreover, it can fully suppress that the hot water draining container 3 rusts by performing an alumite process on the surface of the hot water draining container 3.

  As shown in FIGS. 1, 2, 5, etc., a plurality of holes 13 are formed in the side surface and bottom surface of the hot water container main body 11. The plurality of holes 13 formed in the container side surface 11b of the hot water container main body 11 has a predetermined interval in the circumferential direction of the hot water container main body 11, and the hot water container main body 11 has a predetermined interval. In the height direction, the holes 13 are regularly formed so that the distance between the adjacent holes 13 is a predetermined distance. The plurality of holes 13 formed in the bottom surface of the hot water container main body 11 are regularly formed so that the intervals between the adjacent holes 13 are a predetermined interval.

  Further, the plurality of holes 13 formed in the bottom surface of the hot water container body 11 allow the cooked food when a small cooked food such as rice or a thin cooked food such as noodle is put into the hot water container 3. May be formed in a size that can sufficiently prevent the water from falling from the plurality of holes 13 to the outside of the hot water container 3. For example, the plurality of holes 13 have a hole diameter in the range of 1 mm to 5 mm. It is preferable that it is set to. Moreover, about the some hole 13 formed in the container side surface 11b of the hot water draining container main body 11, in order to swell in the process in which a foodstuff is heated and water-absorbed, the some formed in the bottom face of the hot water draining container main body 11 It can be set larger than the hole 13, and the cooked product must not fall to the outside of the hot water container body 11 from the plurality of holes 13 formed in the container side surface 11 b of the hot water container body 11 during cooking. That's fine.

  Furthermore, the plurality of holes 13 formed in the side surface and bottom surface of the hot water container main body 11 can be accommodated in the hot water container 3 disposed in the pan 2 and the cooked food, the pan 2 and the hot water container 3. When the maximum amount of water is charged and the food is cooked, the plurality of holes 13 are opened so that the water in the hot water container 3 can be completed in about 10 to 60 seconds. The area is preferably set, and the number of the plurality of holes 13 is preferably set in accordance with the hole diameter of the plurality of holes 13 and the opening area of the plurality of holes 13.

  In addition, the plurality of holes 13 formed in the container side surface 11b of the hot water container main body 11 may have an interval between adjacent holes 13 set according to the diameter of the hole 13 and the opening area of the plurality of holes 13. Preferably, for example, in the circumferential direction of the hot water container body 11, when the central axis of the hot water container body 11 and the two holes 13 adjacent in the circumferential direction of the hot water container body 11 are respectively connected by a straight line, The angle formed by two straight lines connecting the central axis of the hot water container body 11 and the two holes 13 adjacent to each other in the circumferential direction of the hot water container body 11 is set to be in the range of 5 ° to 45 °. It is preferable that, in the height direction of the hot water container main body 11, it is preferable that the interval between the adjacent holes 13 is set in a range of 5 mm to 50 mm.

  In the present embodiment, in the circumferential direction of the hot water container main body 11, the angle formed between the two straight lines when the central axis of the hot water container main body 11 and the two adjacent holes are respectively connected by a straight line. A plurality of holes 13 are regularly formed over the entire circumference of the hot water container body 11 so that the gap between adjacent holes 13 becomes 10 mm in the height direction of the hot water container body 11 at 10 °. The structure made will be described.

Moreover, in this Embodiment, the structure formed over the whole bottom face of the hot water draining container main body 11 is demonstrated so that the several hole 13 formed in the bottom face of the hot water draining container main body 11 may become staggered arrangement | positioning. To do. Here, the staggered arrangement is an arrangement in which holes are alternately arranged at a position half the pitch between holes, and the pitch between holes is the same.

  As shown in FIGS. 3, 5, and 6, the hot water container main body 11 has a diameter D <b> 3 (hereinafter referred to as a container side diameter) from the upper end portion to the bottom surface of the hot water container main body 11 that is substantially the same. The hot water container main body 11 is configured such that the container side surface diameter D3 is smaller than the diameter D1 of the pot opening 9a of the pot 2. Moreover, the container expansion part 12 is comprised so that the diameter D5 of the 4th extension part 12b of the container expansion part 12 may become larger than the container side surface diameter D3.

  As described above, the upper part of the hot water container 3 and the upper part of the pot 2 are fitted together, and the hot water container body 11 has a side surface diameter D3 of the diameter of the pot opening 9a of the pan 2. By being configured to be smaller than D1, in a state where the pan 2 and the hot water container 3 are arranged in the heating cooker body 1, the container side surface 11b of the hot water container body 11 and the pan side surface 9b of the pot 2 A gap C1, which is a predetermined first interval, is formed between the two. That is, in the state where the pan 2 and the hot water container 3 are arranged on the heating cooker body 1, the container side surface 11 b of the hot water container 3 and the pan side surface 9 b of the pan 2 are separated from each other, and the container side surface of the hot water container 3 is separated. 11b and the pan side surface 9b of the pan 2 are not in contact with each other. Therefore, even when the pan 2 is heated by the heating unit 6, the heat of the heating unit 6 is transferred to the container of the hot water container 3 through the pan 2. Direct transmission to the side surface 11b can be sufficiently prevented.

  Further, in the hot water container 3, a gap C <b> 2 is formed between the bottom surface of the hot water container body 11 and the bottom surface of the pan 2 in a state where the pan 2 and the hot water container 3 are arranged in the heating cooker body 1. As described above, a height H <b> 1 (hereinafter referred to as a container side surface height) H <b> 1 from the bottom surface of the container expanding portion 12 of the hot water container main body 11 to the bottom surface of the hot water container main body 11 is set. That is, in the state in which the pan 2 and the hot water container 3 are arranged in the heating cooker body 1, the hot water container 3 is separated from the bottom surface of the hot water container 3 and the bottom surface of the pan 2. The container side surface height H <b> 1 is formed to be smaller than the height of the pot 2 so that the bottom surface of the pot 2 does not contact the bottom surface of the pot 2.

  In addition, when the container leg part 3b is formed in the bottom face of the hot water container main body 11, the container side surface height H1 and the container leg part 3b of the hot water container 3 are prevented so that the container leg part 3b does not contact the pan 2. It is sufficient that the height of is set. That is, it is only necessary that the gap C <b> 2 is formed between the container leg 3 b and the bottom surface of the pan 2. Even if it is a case where the pan 2 is heated by the heating part 6 by this structure, it can fully prevent that the heat of the heating part 6 is transmitted to the bottom face of the hot water container 3 via the pan 2. FIG.

  As shown in FIGS. 1, 2, 9, 11, 14, 15, and 16, the inside of the heating cooker main body 1 is in contact with the container expansion portion 12 of the hot water container 3 to cut the hot water. A movable part 5 for moving the container 3 up and down relative to the pan 2 and a control means 14 for giving an instruction to move the movable part 5 are provided. If it demonstrates in detail, the container upper part and the movable part 5 of the hot water container 3 are being fixed to the lower surface of the 3rd extension part 12a which comprises the container expansion part 12 located in the container upper part of the hot water container 3. The resin ring 24 abuts via a fifth extending portion 24 a extending downward from the lower portion of the resin ring 24.

  Moreover, as shown in FIG.4, FIG.11, FIG12 and FIG. 13, the movable part 5 was formed in circular arc shape with the length more than a semicircle in the circumferential direction in the pan opening part 9a of the pan 2. As shown in FIG. It has an arc portion 5b and has an opening 5a in front of the heating cooker body 1. The circular arc part 5b of the movable part 5 should just be distribute | arranged to the position which opposes at least the circumferential direction in the pan opening part 9a of the pan 2, and as shown in drawing, the circumferential direction in the pan opening part 9a of the pan 2 It may be formed so as to be continuous with each other, or may be formed discontinuously in the circumferential direction in the pan opening 9a of the pan 2. The opening 5a has a length less than a semicircle in the circumferential direction of the pot opening 9a of the pot 2.

  Here, the inner diameter D <b> 7 of the arc portion 5 b of the movable portion 5 is configured to be larger than the maximum outer diameter D <b> 2 of the pan 2 and smaller than the diameter D <b> 5 of the container expanding portion 12 of the hot water container 3. By this structure, the user can arrange | position the hot-water container 3 in the pan 2 arrange | positioned at the heating cooker main body 1 from the upper part of the movable part 5, or front diagonally upper direction.

  As shown in FIGS. 15 and 16, a groove portion 5 c that is recessed downward from the top surface of the movable portion 5 by a predetermined distance from the uppermost surface of the movable portion 5 is formed inside the arc portion 5 b of the movable portion 5. The fifth extending portion 24 a provided on the outer peripheral portion of the resin ring 24 of the hot water container 3 is in contact with the groove portion 5 c of the movable portion 5. With this structure, the user inserts the hot water container 3 into the movable part 5 from above or obliquely above the movable part 5 and places the hot water container 3 in the pan 2 disposed in the heating cooker body 1. can do. Here, the hot water container 3 is arranged on the upper part of the movable part 5 with a first distance C3 in the radial direction of the hot water container 3. More specifically, the fifth extending portion 24a of the resin ring 24 formed in the hot water container 3 comes into contact with the groove portion 5c of the movable portion 5, and the outer surface of the fifth extending portion 24a and the movable portion 5 It is separated from the inner surface by a first distance C3.

  As shown in FIGS. 1, 2, 9, and 10, shafts 15 are provided at two spaced apart corners of the bottom of the heating cooker body 1. The shaft 15 is inserted into the movable portion 5, and the movable portion 5 is indicated by a bearing portion so as to be linearly movable in the axial direction of the shaft 15 that is the vertical direction of the heating cooker body 1.

  Further, cylindrical spring guides 5d are provided at two locations inside the movable portion 5, and the upper portions of the support springs 16 are provided in the respective spring guides 5d, and the spring guides 5d and the upper portions of the support springs 16 are defined as follows. The movable part 5 is supported from below by a support spring 16. Moreover, the lower part of the support spring 16 is inserted in the spring rib 1b provided in the bottom part of the heating cooker main body 1, and the inside and outside of the support spring 16 are regulated by the spring rib 1b and the spring guide 5d. Here, when the support spring 16 is compressed by applying a load from the natural length (the length of the support spring 16 when no load is applied to the support spring 16), the support spring 16 corresponds to the compressed length. It is formed of a compression coil spring that generates a repulsive force (hereinafter referred to as a spring force) of a spring that attempts to return the support spring 16. In addition, the support spring 16 is a position where the movable part 5 is raised, and the load of each of the movable part 5, the hot water container 3, the food stored in the hot water container 3, and the lid 4 is applied. The compression amount of the support spring 16 is adjusted so that a spring force greater than the load is generated. With this configuration, the movable portion 5 can raise the hot water container 3 relative to the pan 2 using the spring force of the support spring 16.

  In addition, in this Embodiment, the structure which enables the movable part 5 to move linearly to an up-down direction is linearly moved to the axial direction of the shaft 15 to the pair of shafts 15 fixed to the up-down direction in the heating cooker main body 1. The structure which moves the movable part 5 to the up-down direction of a heating cooker by inserting the movable part 5 which fitted and fixed the possible linear bush may be sufficient. In addition, by connecting the heating cooker body 1 and the movable part 5 with a rail that can be moved directly, the movable part 5 is controlled by restricting the movable part 5 in the vertical direction of the heating cooker body 1. It can also be set as the structure which can be moved to the up-down direction of the heating cooker main body 1. FIG.

  Furthermore, the movable part 5 is connected to a damper 17 fixed to the bottom of the heating cooker body 1 inside the heating cooker body 1. Here, the damper 17 is formed of a telescopic oil damper, and the damper 17 is in a contracted state at a position where the movable part 5 is lowered. When the movable part 5 rises and the damper 17 extends, A damping force is generated by the viscosity of the. With this configuration, when the movable part 5 is raised by the spring force of the support spring 16, it is possible to prevent the hot water container 3 and the lid body 4 from jumping upward due to the movable part 5 rapidly rising.

  Moreover, the movable part 5 has the level | step-difference part 5f in the lower part of the movable part 5, and the hook part 18 provided in the inside of the heating cooker main body 1 is related to the level | step-difference part 5f in the position which the movable part 5 descend | falls. It has a configuration that matches. Here, the hook portion 18 includes a hook body 18a and a hook pin 18b that is inserted into the hook body 18a and serves as a pivot for the hook body 18a. The hook pin 18b is fixed to the heating cooker body 1. The hook body 18a is rotatable around the hook pin 18b.

  Moreover, as shown in FIG. 14, the control means 14 contacts the lower part of the hook main body 18a, the hook release part 19 which can push the lower part of the hook main body 18a to the back of the heating cooker main body 1, and a hook release part A wire rope 20 fixed to 19, a motor 21 that winds the wire rope 20 at a predetermined timing, a control unit that is housed in the heating cooker body 1 and drives the motor 21, and an outer surface of the heating cooker body 1 And an arranged timer 22. The control unit is configured to automatically switch on and off the energization of the heating unit 6 according to the time setting of the timer 22, and when the user sets a predetermined time according to the food with the timer 22. The energization of the heating unit 6 is automatically switched on, and heating of the pan 2 by the heating unit 6 is started. Thereafter, when the time set by the timer 22 elapses, the energization of the heating unit 6 is automatically switched to the off state, and the motor 21 is driven. The motor 21 is driven for a time programmed in advance in the control unit to wind the wire rope 20, and then the motor 21 rotates in the opposite direction for the same time and the wound wire rope 20 is restored to the original. Return to state. The motor 21 is configured to be driven with a torque larger than the torque required to wind the wire rope 20 and release the hook. In this embodiment, a gear is connected to the rotating shaft of the motor 21. By doing so, it is comprised with the geared motor which can drive with high torque. Moreover, the time which winds the wire rope 20 is the hook main body by pushing the lower part of the hook main body 18a which the hook release part 19 pulled to the back of the heating cooker main body 1 with the tension | tensile_strength of the wire rope 20 contact | abuts the hook release part 19 The time 18a is set to a time required to surely come off from the step portion 5f provided at the lower portion of the movable portion 5.

  About the cooking-by-heating machine 100 comprised as mentioned above, the operation | movement and an effect | action are demonstrated below. When a user cooks a cooked food using the heating cooker 100, that is, when the cooked food is boiled using the cooker 100 and then the cooked food is drained, the user first cooks the cooked food. The pot 2 is arranged in the pot storage part 1a of the vessel 100, and the movable part 5 is lowered from the position where the movable part 5 is raised to the position where it is lowered. In order to lower the movable part 5, the user places his / her hand on the upper part of the movable part 5 and pushes the movable part 5 downward to the lower side of the heating cooker body 1.

  At this time, since the inner diameter D7 of the arc portion 5b of the movable portion 5 is larger than the maximum outer diameter D2 of the pan 2, the movable portion 5 and the pan 2 interfere with each other, and the movable portion 5 rises. The pot 2 will not be lifted. Moreover, since the movable part 5 has the opening part 5a which can hold | grip the pan 2 in front of the heating cooker main body 1, a user hold | grips the part of the pan 2 corresponding to the opening part 5a, and is movable. Regardless of the position of the part 5, the pot 2 can be easily arranged in the pot storage part 1a, and the pot 2 can be taken out from the pot storage part 1a.

  After placing the pan 2 on the heating cooker body 1 and lowering the movable part 5 to the lowered position, the user inserts the hot water container 3 into the pan opening 9 a of the pan 2, and the container of the hot water container 3. The enlarged portion 12 is brought into contact with the upper surface of the movable portion 5, and the hot water container 3 is disposed on the heating cooker body 1.

  At this time, in the present embodiment, the hot water container 3 is configured such that the container side surface diameter D3 of the hot water container body 11 is smaller than the diameter D1 of the pan opening 9a of the pan 2, so that the user Can easily insert the hot water container body 11 into the pot opening 9 a of the pot 2.

  Further, in the present embodiment, the hot water container 3 is configured such that the diameter D5 of the container expanding portion 12 is larger than the inner diameter D7 of the arc portion 5b of the movable portion 5, so that the user can Only by inserting the container main body 11 into the pan opening 9a of the pan 2 and bringing the container expanding portion 12 into contact with the upper surface of the movable portion 5, the hot water container main body 11 is located in the pan 2, and 3 can be securely held on the upper surface of the movable portion 5. At this time, the packing 23 attached to the hot water container 3 is placed on the upper surface of the pan 2 in a state in which the substantially V-shaped thin portion 23b is bent in a direction to close up and down by a predetermined amount (for example, 1 to 10 mm). It is in contact.

  In a state where the pan 2 and the hot water container 3 are arranged in the heating cooker body 1, the user supplies hot water necessary for cooking the cooked food and the cooked food from the container opening 11 a of the hot water container 3. It puts in the cutting container 3.

  At this time, in the present embodiment, at least one of the plurality of side holes formed on the container side surface 11b of the hot water container body 11 has a kind of cooked food to be put into the hot water container 3 or Since it is formed at a position corresponding to the amount of water set in advance to cook the food according to the amount, the user can pre-cook the food out of the plurality of holes 13. The amount of water required for cooking the cooked food can be reduced simply by introducing water into the hot water draining container 3 in accordance with the position of the hole 13 formed at a position corresponding to the set amount of water. 3 can be charged. Therefore, the usability of the heating cooker can be improved.

  When the cooked food and water are put into the hot water container 3 by the user, only the water is formed on the side surface and the bottom surface of the hot water container body 11 among the cooked food and water put into the hot water container 3. While flowing out from the plurality of holes 13 to the pan 2, the cooked product is held in the hot water draining container 3 in a state of being immersed in the water charged in the hot water draining container 3. That is, the gap C1 which is the first gap formed between the container side surface 11b of the hot water container body 11 and the pan side surface 9b of the pot 2, and between the bottom surface of the hot water container body 11 and the bottom surface of the pot 2 In the gap C <b> 2 formed in the water, water introduced from the container opening 11 a of the hot water container 3 is present.

  After placing the pan 2 and the hot water container 3 in the heating cooker body 1 and putting the cooked food and water into the hot water container 3, the user moves the upper part of the hot water container 3 as shown in FIG. 1. It is closed by the lid 4.

  At this time, in this embodiment, as shown in FIG. 7, the lid 4 has a diameter D6 of the outer peripheral end of the lid 4 main body larger than the container side diameter D3 of the hot water draining container 3 and a container enlarged portion. It is comprised so that it may become smaller than 12 diameter D4. With this configuration, the user can easily close the container opening 11 a at the top of the hot water draining container 3 with the lid 4 only by placing the lid 4 inside the container expanding portion 12 of the hot water draining container 3. In addition, the lid 4 can be securely held by the container enlarged portion 12 of the hot water container 3.

After the pan 2 and the hot water container 3 are placed in the heating cooker body 1, the cooked food and water are put into the hot water container 3, and the lid 4 is placed on the upper part of the hot water container 3. The heating time required for cooking the food put in the hot water container 3 is the time required by operating the timer 22 arranged in the heating cooker body 1 according to the type and amount of the food. Set to, and start cooking. When time is set by the timer 22 by the user, energization to the heating unit 6 is started, and the pan 2 is heated by the heating unit 6. When heating of the pan 2 is started by the heating unit 6, the temperature of the water in the pan 2 gradually rises. And when predetermined time passes after the heating of the pot 2 is started by the heating part 6, the water in the pot 2 will be in a boiling state. The bubbles generated by boiling the water in the pan 2 and the boiling water in a high temperature near the pan 2 flow into the hot water container 3 to promote convection of the water in the hot water container 3. become. Moreover, when the water in the pan 2 boils, steam is generated in the pan 2 and the pressure of the steam in the pan 2 increases. At this time, steam pressure is also applied to the inner surface of the packing 23 attached to the hot water container 3, and the thin portion 23 b of the packing 23 continues to push the upper surface of the pot 2 downward. Is sealed with a packing 23, the adhesion between the packing 23 and the pan 2 can be improved, and the airtightness can be improved.

  In addition, when the cooked product is rice, sticky components such as rice starch are dissolved in the water in the pan 2, but a seal 23 seals between the hot water container 3 and the pan 2. As a result, the water from which the starch of the rice has melted (hereinafter referred to as “Onebaba”) can be safely cooked without leaking outside. In addition, since the resin ring 24 is arranged on the outer peripheral side of the packing 23, even if the “oneba” leaks from between the hot water container 3 and the pan 2, It is possible to sufficiently prevent the “mother” from being scattered around the cooking device 100, and the safety of the cooking device 100 can be improved.

  At this time, in this Embodiment, in the state in which the pan 2 and the hot water container 3 are arranged in the heating cooker body 1, between the container side surface 11b of the hot water container body 11 and the pan side surface 9b of the pan 2. A gap C1 that is the first interval is formed, and a gap C2 is formed between the bottom surface of the hot water container main body 11 and the bottom surface of the pan 2. Therefore, heating is performed by the heating unit 6 in the pan 2. It is possible to prevent the hot pot 2 and the hot water container body 11 containing the food from coming into contact with each other, and the heat of the heating unit 6 is directly transmitted to the hot water container 3 through the hot pot 2. It is possible to sufficiently prevent the container 3 from being heated locally. Therefore, the food in the hot water container 3 can be heated uniformly, and the occurrence of cooking spots on the food in the hot water container 3 can be sufficiently prevented.

  Moreover, in this Embodiment, while the some hole 13 is formed in the side surface and bottom face of the hot water container main body 11, respectively, it is the quantity required in order to cook a cooked food and a cooked food in the hot water container 3 In the state in which the water is charged, the gap C1 that is the first gap formed between the container side surface 11b of the hot water container body 11 and the pan side surface 9b of the pot 2 and the bottom surface of the hot water container body 11 In the gap C2 formed between the pot 2 and the bottom surface of the pan 2, water introduced from the container opening 11a of the hot water container 3 is present, so that the pot 2 is heated by the heating unit 6, and the pot 2 Air bubbles and boiling water generated by boiling the water in the inside can be introduced into the hot water cutting container 3 from the plurality of holes 13 formed in the side surface and the bottom surface of the hot water cutting container 3, and the hot water cutting container Plural formed on the side and bottom of 3 The boiling water flow from hole 13 to a high temperature state of air bubbles and pan 2 near that flowed into the hot water cutting container 3, can be sufficiently convection of water in the hot water cutting container 3. Therefore, the convection for heating the food in the hot water container 3 can be uniformly generated in the water in the hot water container 3 over the entire circumference in the hot water container 3. Therefore, it is possible to sufficiently prevent the occurrence of cooking spots on the cooked food in the hot water container 3.

  When cooking of the food charged in the hot water container 3 is completed, that is, the food charged in the hot water container 3 is boiled, and the timer 22 is arranged in the heating cooker body 1 by the user in advance. After the time necessary for cooking the cooked food set in step elapses, the control unit housed in the heating cooker body 1 cuts off the power to the heating unit 6 and the heating unit 6 is turned off. The heating of the pan 2 by the heating unit 6 is completed. When the heating unit 6 is turned off, the motor 21 disposed in the heating cooker body 1 is driven to start winding the wire rope 20. When the wire rope 20 is wound, the hook release portion 19 connected to the wire rope 20 is pulled to the rear of the heating cooker body 1, and the lower portion of the hook body 18a that contacts the hook release portion 19 is cooked. An operation of pushing the container body 1 backward is performed.

At this time, in the present embodiment, the hook main body 18a is configured to be rotatable about the hook pin 18b. Therefore, when the lower portion of the hook main body 18a moves to the rear of the heating cooker main body 1, the hook pin 18b is Thus, the hook main body 18a rotates, that is, the upper part of the hook main body 18a moves to the front of the heating cooker main body 1 opposite to the lower part of the hook main body 18a. With this configuration, the hook body 18a is disengaged from the step portion 5f provided at the lower portion of the movable portion 5, and the movable portion 5 is supported by the spring force of the support spring 16 that supports the movable portion 5 from below the heating cooker body 1. Is raised from the position of FIG. 1 where the movable part 5 is lowered to the position of FIG. 2 where the movable part 5 is raised. When the hook body 18a is disengaged from the stepped portion 5f of the movable portion 5 and the movable portion 5 is raised, the movable portion 5 includes a hot water container 3 for storing cooked food and a container opening of the hot water container 3. The lid 4 that closes the lid 11a is supported by the upper portion of the movable portion 5 and the hot water container 3 and the lid 4 are raised with respect to the pan 2.

  After cooking of the food charged in the hot water container 3 is completed and the heating unit 6 is turned off, the motor 21 is driven to wind the wire rope 20 and the hook body 18a is engaged from the movable unit 5. When the movable part 5 lifts the hot water container 3 and the lid 4 with respect to the pan 2, the water in the hot water container 3 is obtained from the plurality of holes 13 formed on the side surface and the bottom surface of the hot water container 3, that is, The boiled juice is discharged out of the hot water container 3. Water discharged from the plurality of holes 13 formed in the side surface and bottom surface of the hot water container body 11 to the outside of the hot water container 3 flows out into the pot 2 disposed below the hot water container 3, Only the cooked food is left in the hot water container 3. This completes cooking of the food.

  After that, the user removes the lid 4 that closes the container opening 11a of the hot water container 3 and takes out the cooked food in the hot water container 3 while the movable part 5 is in the raised position. Is possible. In addition, the user holds a pair of container gripping portions 3a arranged at the upper part of the hot water container 3 and carries the hot water container 3 from the upper part of the movable part 5 to another place (for example, a table). Then, the lid 4 can be detached from the hot water container 3 and the cooked food in the hot water container 3 can be taken out.

  In the above explanation, the explanation was given for the case of cooking foods that are relatively difficult for fire, such as root vegetables such as carrots and potatoes such as potatoes. Specifically, in the state where the pan 2 and the hot water container 3 are arranged, the water necessary for cooking the cooked food and the cooked food is poured into the hot water container 3 from the container opening 11a of the hot water container 3. After that, the water and the cooked product were heated together, and then heated for a predetermined time until the cooked product was ignited, and then the hot water was cut off.

  Next, a case where a cooked food that is relatively easy to cook, such as leafy vegetables such as spinach and noodles, is boiled will be described below. Specifically, the pot 2 containing water is heated to boil the water, and then the cooked product is poured into the boiled water. An explanation will be given. In addition, when it has the effect similar to the description in the case of cooking the cooking which is comparatively hard to pass through the above-mentioned, description of the effect is abbreviate | omitted.

  First, the user arranges the pan 2 in the pan storage portion 1 a of the heating cooker 100 and puts predetermined water into the pan 2. Next, the container expansion part 12 of the hot water container 3 is placed on the upper surface of the movable part 5 at the raised position, and the hot water container 3 is disposed. Next, the cooked product is put into the hot water container 3 from the container opening 11a of the hot water container 3, and the upper part of the hot water container 3 is closed by the lid 4 as shown in FIG.

Next, when the user operates the timer 22, energization to the heating unit 6 is started via the control unit 14, and the pan 2 is heated by the heating unit 6. When heating of the pan 2 is started by the heating unit 6, the temperature of the water in the pan 2 gradually rises, and the water in the pan 2 reaches a boiling state after a predetermined time has elapsed. After the predetermined time has elapsed, the control means 14 drives the motor 21 and lowers the movable part 5 from the position of FIG. Move to position. Here, the configuration in which the movable portion 5 is moved from the raised position to the lowered position by the motor 21 can be realized by combining known moving means in a timely manner, and the description thereof is omitted.

  Here, the upper part of the hot water container 3 and the upper part of the pan 2 are fitted to each other at the position shown in FIGS. 1 and 15 where the movable part 5 is lowered, and the movable part 5 is raised as shown in FIGS. Thus, the upper part of the hot water container 3 and the upper part of the movable part 5 of the movable part 5 have a predetermined first distance C3 in the radial direction of the hot water container 3 so as to be spaced apart and regulated. .

  Accordingly, the position of the hot water container 3 is regulated at each of the ascending and descending positions of the movable part 5, and in particular, the hot water container 3 and the movable part 5 are at a predetermined first distance C3 when the movable part 5 is elevated. By being spaced apart and being position-controlled, it is possible to make a preliminary restriction for surely position-controlling the hot-water container 3 and pan 2 at the position where the movable part 5 is lowered.

  By moving the movable part 5 to the lowered position, the hot water container 3 and the cooked food are stored in the pan 2. The boiling water in the pan 2 flows out into the hot water container body 11 through a plurality of holes 13 formed in the side surface and bottom surface of the hot water container body 11, and the cooked product is put into the hot water container 3. In the state immersed in the boiling water, it hold | maintains in the hot water draining container 3, and is heated with boiling water. That is, the gap C1 which is the first gap formed between the container side surface 11b of the hot water container body 11 and the pan side surface 9b of the pot 2, and between the bottom surface of the hot water container body 11 and the bottom surface of the pot 2 Boiling water is present in the gap C2 formed in.

  When the time necessary for cooking the food set by the timer 22 previously arranged in the heating cooker main body 1 by the user has elapsed, the control unit arranged in the heating cooker main body 1 transfers the heating unit 6 to the heating unit 6. The energization is cut off, the heating unit 6 is turned off, and the heating of the pan 2 by the heating unit 6 is completed.

  When cooking of the food charged in the hot water container 3 is completed, that is, the food charged in the hot water container 3 is boiled, and the timer 22 is arranged in the heating cooker body 1 by the user in advance. After the time necessary for cooking the cooked food set in step elapses, the control unit housed in the heating cooker body 1 cuts off the power to the heating unit 6 and the heating unit 6 is turned off. The heating of the pan 2 by the heating unit 6 is completed.

  When the heating unit 6 is turned off, the control unit 14 drives the motor 21 based on FIG. 14 to control the operation of the wire rope 20, the hook release unit 19, and the hook body 18 a, whereby the movable unit 5 is moved to the movable unit 5. 1 moves up to the position of FIG. 2 where the movable part 5 is lifted. The movable part 5 supports the hot water container 3 storing the cooked food and the lid 4 that closes the container opening 11 a of the hot water container 3 at the upper part of the movable part 5, and the hot water container for the pan 2. 3 and the lid 4 are raised.

  As mentioned above, the heating cooker 100 of this Embodiment heats the cooking pot main body 1, the pan 2 arrange | positioned in the heating cooker main body 1, and the cooking pot main body 1 arrange | positioned in the heating cooker main body 1. The heating unit 6 that can be disposed in the pan 2 and the hot water container 3 having a plurality of holes 13 on the side surface and the bottom surface of the container, and the upper part of the hot water container 3 disposed in the heating cooker body 1 And a movable part 5 that can move the hot water container 3 up and down relative to the pan 2. The upper part of the hot water container 3 and the movable part 5 are in contact with each other in the radial direction of the hot water container 3. And a predetermined first distance C3 so as to be spaced apart and regulated.

Thereby, the position of the hot water draining container 3 is roughly regulated by the movable part 5 at each of the ascending and descending positions of the movable part 5, and in particular, the hot water draining container 3 and the movable part 5 are set at a predetermined position when the movable part 5 is elevated. By being spaced apart and regulated with the first distance C3, preliminary regulation for reliably regulating the position of the hot water container 3 and pan 2 at the position where the movable part 5 is lowered may be used. The pan side surface 9b of the pan 2 and the container side surface 11b of the hot water draining container 3 are spaced apart from each other with a predetermined interval. Are not separated from each other and they are not in contact with each other, so that convection by heating from the heating unit 6 becomes uniform at different positions in the hot water draining container 3, It is possible to prevent cooking spots by heating the cooked food uniformly. That.

  In addition, in the cooking device 100 of the present embodiment, when the pan 2 and the hot water container 3 are circular in shape in plan view and similar to each other, the hot water container 3 is disposed in the pan 2. The upper part of the hot water container 3 and the upper part of the pan 2 are configured to be fitted.

  Thereby, when the hot water container 3 is disposed in the pan 2, the upper part of the hot water container 3 and the upper part of the pan 2 are fitted together, whereby the position of the hot water container 3 is regulated in the pan 2. The pan side surface 9b of the pan 2 and the container side surface 11b of the hot water draining container 3 are spaced apart with a substantially uniform first interval C1 over the entire circumference. The convection due to heating becomes uniform at different positions in the hot water container 3, and the cooked food in the hot water container 3 can be uniformly heated to prevent the occurrence of cooking spots.

  In the present embodiment, the movable part 5 has been described as being configured to abut the hot water draining container 3 at the position where the movable part 5 is lowered. However, the present invention is not limited to this. You may make it the structure which the lower surface of the container expansion part 12 of the hot water draining container 3 contact | abuts to the upper surface of the pan 2 in the lowered position. That is, at the position where the movable part 5 is lowered, the hot water container 3 may be held by either the movable part 5 or the pan 2, and when the movable part 5 rises with respect to the pan 2 after the cooking of cooking is completed. In addition, it may be configured so that the movable portion 5 can be held.

  Further, in the present embodiment, since the container gripping portion 3a of the hot water draining container 3 is formed of a resin having low thermal conductivity, heat conduction from the hot water draining container 3 to the container gripping portion 3a can be suppressed. The container gripping part 3a can be sufficiently prevented from becoming hot. Therefore, it is sufficient that the user is burned even when the user holds the container gripping portion 3a in order to complete the cooking of the food and move the food from the heating cooker body 1. Thus, the cooking device 100 can be provided which can be safely handled even after the hot water is drained.

  Furthermore, in the present embodiment, the water discharged from the plurality of holes 13 formed on the side surface and the bottom surface of the hot water container body 11 to the outside of the hot water container 3 is disposed below the hot water container 3. Because it is configured to flow out into the pot 2 and be stored in the pot 2, for example, boil the cooked food after boiling the food, such as making pasta sauce using the juice from the boiled pasta. Even if the soup is used for another cooking, the container holding part 3a of the hot water container 3 is held, the hot water container 3 is removed from the heating cooker and carried to another place and stored in the pan 2. The soup can be used for another cooking of the cooked food, and the usability of the heating cooker 100 can be improved.

  Moreover, in Embodiment 1 mentioned above, although the structure which arrange | positioned the several hole 13 in the bottom face of the hot water draining container main body 11 was demonstrated, the several hole 13 formed in the bottom face of the hot water draining container main body 11 is as follows. As long as a predetermined opening area is ensured, for example, the bottom surface of the hot water container body 11 may be arranged in parallel so as to have m columns and n rows, and the bottom surface of the hot water container body 11 may be uniformly distributed. It may be arranged uniformly.

  Moreover, in Embodiment 1 mentioned above, the movable part 5 is comprised so that the space | interval of the edge parts of the front opening part 5a may become smaller than the container side surface diameter D3 of the hot water container 3, and a movable part In the case where 5 moves up and down, it is possible to prevent the hot water container 3 from being inclined and falling from the opening 5a to the outside of the heating cooker body 1.

  Moreover, in Embodiment 1 mentioned above, the movable part 5 has the support spring 16 which supports the movable part 5 from the downward direction of the heating cooker main body 1, and a pair of arrange | positioned in the heating cooker main body 1 at the up-down direction. Although the structure which can be linearly moved in the vertical direction of the heating cooker body 1 with the shaft 15 has been described, the movable part 5 only needs to be able to move linearly stably in the vertical direction with respect to the heating cooker body 1. For example, the movable portion 5 is connected to the motor 21 disposed in the heating cooker body 1, and the movable portion 5 has a bearing on the screw shaft 15 formed in the vertical direction of the heating cooker body 1 by forming a screw-like groove. The movable portion 5 may be linearly moved in the vertical direction of the heating cooker body 1 when the motor 21 rotates the screw shaft 15. That is, the movable part 5 should just be comprised so that it can move stably to the up-down direction of the heating cooker main body 1, and the force which raises the movable part 5 is the movable part 5, the hot water container 3, The food stored in the hot water container 3, the lid 4 that closes the container opening 11 a of the hot water container 3, and the resistance when the water in the hot water container 3 flows out of the hot water container 3. It may be set larger than the total load obtained by adding the force.

  According to the heating cooker of the present invention, the cooking in the hot water container can be uniformly heated, and the cooking in which cooking spots can be sufficiently prevented from occurring in the food in the hot water container. Since it becomes possible to provide a cooking device, it can be suitably applied to the fields and uses of household and commercial heating cookers.

DESCRIPTION OF SYMBOLS 1 Heating cooker main body 1a Pan storage part 1b Spring rib 2 Pan 3 Hot water container 3a Container grip part 3b Container leg part 4 Lid body 5 Movable part 5a Opening part 5b Arc part 5c Groove part 5d Spring guide 5f Step part 6 Heating part 7 Temperature detection part 8 Holding member 9 Pan body 9a Pan opening 9b Pan side face 10 Flange part 10a First extension part 10b Second extension part 10c Outer peripheral part 11 Hot water container body 11a Container opening part 11b Container side face 12 Container Enlarged portion 12a Third extended portion 12b Fourth extended portion 13 Multiple holes 14 Control means 15 Shaft 16 Support spring 17 Damper 18 Hook portion 18a Hook body 18b Hook pin 19 Hook release portion 20 Wire rope 21 Motor 22 Timer 23 Packing 23a Thick part 23b Thin part 23c Convex part 24 Resin ring 24a Fifth extension Part 100 heating cooker

Claims (2)

Heating cooker body,
A pan disposed in the heating cooker body;
A heating unit arranged in the heating cooker body and heating the pan;
A hot water draining container that can be arranged in the pan, and has a plurality of holes on the container side surface and the container bottom surface, and
A movable part that is arranged in the main body of the cooking device and can contact the upper part of the hot water container and move the hot water container up and down with respect to the pan;
With
The heating cooker in which the upper portion of the hot water container and the movable portion are in contact with each other with a predetermined first distance in the radial direction of the hot water container. The pan and the hot water container have a circular outer shape in plan view and are similar to each other, and when the hot water container is disposed in the pan, the upper part of the hot water container and the pan of the pot The cooking device according to claim 1, wherein the cooking device is configured to be fitted to the upper portion.

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