JP2018110862A - Cooking apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooking apparatus equipped with a cooking plate having a relatively wide surface area capable of cooking a lot of materials to be cooked simultaneously and uniformly when performing cooking by using the surface of the cooking plate widely.SOLUTION: There is provided a cooking apparatus 1 including a cooking plate 3 whose surface is a cooking surface 3A, the cooking plate being made of a clad material in which a steel material part at a surface side and an aluminum material part at a reverse side are pressed and joined together. A thickness of the aluminum material part is 25% or more to a thickness of the entire cooking plate. Also, there is provided a cooking apparatus including a cooking plate whose surface is a cooking surface, the cooking plate being made of a clad material in which a steel material part at a surface side, an aluminum material part in the middle, and a steel material part at a reverse side are pressed and joined together to prevent deformation by heat when an aluminum content proportion is increased. A thickness of the aluminum material part is 30% or more to a thickness of the entire cooking plate.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a cooking appliance.

  A cooking device that cooks an object to be cooked on a heated cooking plate is used when cooking dumplings, fried eggs, steaks, okonomiyaki, and the like (see Patent Document 1 below). In particular, commercial cooking equipment, called griddles and tilting pans, is equipped with a cooking plate having a relatively large area and can heat a large number of items to be cooked in a single cooking. . Moreover, also in cooling uses, such as a blast chiller's hotel bread, the cooking appliance which mounts a to-be-cooked object on an iron plate and cools many cooking items by one cooking is known.

JP 2000-262212 A

  The cooking plate in the above-described conventional cooking appliance is an iron plate (steel material), and has a high heat capacity, but has a high thermal conductivity, so that the large surface area of the cooking plate can be heated or cooled to a uniform temperature. There is a difficult problem.

  In particular, in the case of a commercial cooking device, an exhaust port is generally provided on the rear side of the cooking plate, from which large heat is radiated, and relatively large heat is also radiated from the side of the cooking plate. Even if the heat source can be uniformly arranged on the entire surface of the cooking plate, heat tends to accumulate near the center of the cooking plate, and there is a problem that a relatively large difference in surface temperature occurs between the central portion and the peripheral portion of the cooking plate. is there.

  For this reason, when cooking using the surface of the cooking plate widely for commercial cooking, etc., cooking is performed at a non-uniform temperature, resulting in a difference in the finishing of cooking, and many to-be-cooked items Cannot be finished uniformly at the same time.

  An object of the present invention is to deal with such a problem. That is, in a cooking appliance provided with a cooking plate having a relatively large surface area, when cooking is performed using the surface of the cooking plate widely, a cooking appliance capable of finishing a large number of items to be cooked simultaneously and uniformly is provided. These are the objects of the present invention.

  In order to solve such a problem, the cooking appliance of the present invention has the following configuration.

  A cooking device having a cooking plate whose surface is a cooking surface, wherein the cooking plate is made of a clad material in which a steel part on the front side and an aluminum part on the back side are joined by pressure bonding. A cooking device characterized in that the thickness is 25% or more with respect to the thickness of the entire cooking plate.

  A cooking device provided with a cooking plate whose surface is a cooking surface, the cooking plate is made of a clad material in which a steel material portion on the front side, an intermediate aluminum material portion, and a steel material portion on the back side are pressure bonded. A cooking appliance, wherein the thickness of the aluminum material portion is 30% or more with respect to the thickness of the entire cooking plate.

  According to the cooking device of the present invention, in a cooking device having a cooking plate having a relatively large surface area, when cooking is performed using the surface of the cooking plate widely, many items to be cooked can be finished uniformly at the same time. . Moreover, when the content ratio of aluminum is increased by making the cooking plate a clad material in which the steel part on the front side, the intermediate aluminum part and the steel part on the back side are joined by pressure bonding, the temperature uniformity is increased. In addition, the flat cooking surface can be maintained while suppressing deformation due to heat because of the vertically symmetrical shape.

It is the perspective view which showed the whole structure of the cooking appliance which concerns on embodiment of this invention. It is sectional drawing of the cooking appliance (heating source: burner use) which concerns on embodiment of this invention. It is sectional drawing ((a) has a built-in heating source, (b) has a built-in cooling source) of the cooking appliance which concerns on other embodiment of this invention. It is the graph which showed the dispersion | variation state of the ratio of the aluminum material part in the clad material which comprises a cooking plate (SS400 / A1050), and the temperature of a cooking plate surface. It is the graph which showed the dispersion | variation state of the ratio of the aluminum material part in the clad material which comprises a cooking plate (SS400 / A1050 / SS400), and the temperature of a cooking plate surface.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. Hereinafter, the same reference numerals in different drawings indicate parts having the same function, and repeated description in each drawing will be omitted as appropriate.

  As shown in FIG. 1, a cooking device 1 according to an embodiment of the present invention includes a frame body 2 and a cooking plate 3. In the cooking device 1, for example, the frame 2 includes a top plate 2A and a side wall 2B, and the cooking plate 3 is supported in the opening 2C of the top plate 2A. It is preferable that the cooking plate 3 is supported by the frame body 2 through a heat insulating member or the support portion itself of the frame body 2 is used as a heat insulating member. The cooking plate 3 supported by the frame 2 has a cooking surface 3A on the surface.

  The cooking plate 3 is made of a clad material, and as shown in FIGS. 2 and 3A and 3B, the first plate material portion 30 on the front surface side and the second plate material portion 31 on the back surface side are bonded by pressure bonding. Has been. In the first embodiment of the present invention, the first plate part 30 on the front side is a steel part, the second plate part 31 on the back side is an aluminum part, and the thickness of the aluminum part is the entire cooking plate 3. It is 25% or more with respect to the thickness.

  In the second embodiment of the present invention, the steel plate portion similar to the first plate material portion 30 is crimped and joined to the back surface side with the above-described second plate material portion 31 in the middle. The thickness is set to 30% or more with respect to the thickness of the entire cooking plate.

  In the example shown in FIG. 2, the cooking device 1 includes a burner 10 below the cooking plate 3, and the flame F emitted from the plurality of flame holes 10 </ b> A included in the burner 10 serves as a heat source for heating the cooking plate 3. Yes. A plurality of the flame holes 10 </ b> A are distributed on the back side of the cooking plate 3.

  In the example shown in FIG. 3, a heating source or a cooling source is arranged inside a cooking plate 3 included in the cooking device 1. In the example shown in FIG. 3A, the electric heater 4 </ b> A that is the heating source 4 is arranged inside the second plate material portion 31 in the cooking plate 3. In the example shown in FIG. 3B, the refrigerant pipe 5 </ b> A that is the cooling source 5 is arranged inside the second plate material portion 31 of the cooking plate 3.

  Such a cooking appliance 1 makes the thickness of the aluminum material part which is the 2nd board | plate material part 31 of the cooking plate 3 to 25% or more with respect to the thickness of the cooking plate 3 whole like 1st Embodiment. The temperature of the cooking plate 3 can be made uniform effectively.

  Further, as in the second embodiment, when the steel part is crimped and joined to the front side and the back side with the aluminum part in the middle, the thickness of the aluminum part is set to 30 with respect to the total thickness of the cooking plate 3. By setting it as% or more, the temperature of the cooking plate 3 can be made uniform effectively.

  FIG. 4 shows the temperature variation state of the cooking plate surface when the ratio of the aluminum material portion in the clad material constituting the cooking plate in the first embodiment is changed. The vertical axis in the figure is the standard deviation (° C.) of the temperature at a plurality of points on the cooking surface, and the horizontal axis indicates the proportion of the aluminum material in the clad material. In the figure, ♦ indicates experimental values of temperatures measured at a plurality of points on the cooking plate surface. The experimental value is calculated by setting the cooking plate temperature to 200 ° C., heating, performing 2 hours of steady heating, and then stopping the heating multiple times between 30 seconds and 1 minute 30 seconds later. Was measured. The temperature measurement locations were 35 points that equally divided the entire cooking plate. Δ in the figure indicates the result of FEM analysis of the temperature of the cooking plate surface.

  In the FEM analysis of FIG. 4, the thermal conductivity (W / mk) of SS400 is 52.41 (20 ° C.), 50.23 (50.23) for a clad material in which the first plate material portion 30 is SS400 and the second plate material portion 31 is A1050. 100 ° C), 47.41 (200 ° C), 44.79 (300 ° C), 42.07 (400 ° C), SS400 specific heat (J / kg · K), 470.63 (20 ° C), 486.81 (100 ° C), 516.04 (200 ° C) ), 555.27 (300 ° C.), 604.50 (400 ° C.), A1050 thermal conductivity (W / mk), 208.81 (20 ° C.), 212.97 (100 ° C.), 218.18 (200 ° C.), 222.39 (300 ° C.), The specific heat (J / kg · K) of 228.60 (400 ° C) and A1050 is 871.05 (20 ° C), 931.13 (100 ° C), 994.28 (200 ° C), 1048.39 (300 ° C), 1096.04 (400 ° C). Then, half the surface of the symmetrical cooking plate model is set as the analysis target, and the input temperature distribution (temperature distribution at ON / OFF) obtained by appropriately arranging the heating source by the burner and the heat radiation condition of the model are determined as appropriate. The analysis temperature of each area obtained by dividing the entire model surface into 5 × 4 is obtained, and the standard deviation is obtained.

  As is clear from FIG. 4, in the clad material (SS400 / A1050) constituting the cooking plate, the ratio of the aluminum material portion is 25% or more of the whole so that the standard deviation of the temperature distribution on the cooking plate surface (temperature Variation) can be suppressed within 5 ° C.

  According to the cooking device 1 including the cooking plate 3 of the first embodiment, when a large number of objects are placed on the cooking plate 3 having a large surface area and heated or cooled, the entire wide cooking surface 3A has a substantially uniform temperature. Therefore, the finishing time of a large number of items to be cooked can be made constant. Moreover, since the surface of the 1st board | plate part 30 used as the cooking surface 3A is steel materials (iron plate), it becomes possible to maintain the temperature state once heated or cooled by high heat capacity. Furthermore, when the food to be cooked is turned over using a metal trowel or frying, or the food to be cooked is cut on the cooking surface 3A using a cooking knife and fork, etc., the cooking surface 3A may be damaged. Can be minimized.

  FIG. 5 shows the temperature variation state of the cooking plate surface when the ratio of the aluminum material portion in the clad material (SS400 / A1050 / SS400) constituting the cooking plate in the second embodiment is changed. The vertical axis in the figure is the standard deviation (° C.) of the temperature at a plurality of points on the cooking surface, and the horizontal axis indicates the proportion of the aluminum material in the clad material.

  The FEM analysis in FIG. 5 is the same as that in FIG. 4, and targets a clad material in which SS400 of the first plate material portion 30 is arranged on the front surface side and the back surface side, and A1050C of the second plate material portion 31 is arranged in the middle. Yes. The thermal conductivity and specific heat of SS400 and the thermal conductivity and specific heat of A1050 are as described above.

  As apparent from FIG. 5, in the clad material (SS400 / A1050 / SS400) constituting the cooking plate in the second embodiment, the ratio of the aluminum material portion is 30% or more of the whole so that the temperature of the cooking plate surface is increased. The standard deviation of distribution (temperature variation) can be kept within 5 ° C.

  And although the cooking plate of 1st Embodiment can raise the uniformity of cooking surface temperature by enlarging the ratio of the aluminum material with high heat conductivity, the difference of the thermal expansion coefficient of an aluminum material and steel materials. Therefore, when the proportion of the aluminum material is increased, the cooking plate itself is easily thermally deformed. On the other hand, the cooking plate of the second embodiment can maintain a flat cooking surface while suppressing thermal deformation by arranging an aluminum material in the middle and making it symmetrical in the thickness direction. .

  As described above, the embodiments of the present invention have been described in detail with reference to the drawings. However, the specific configuration is not limited to these embodiments, and the design can be changed without departing from the scope of the present invention. Is included in the present invention. In addition, the above-described embodiments can be combined by utilizing each other's technology as long as there is no particular contradiction or problem in the purpose and configuration.

1: Cooking equipment, 2: Frame, 2A: Top plate, 2B: Side wall, 2C: Opening,
3: Cooking plate, 3A: Cooking surface,
4: Heat source, 4A: Electric heater, 5: Cooling source, 5A: Refrigerant piping

Claims (2)

A cooking device having a cooking plate whose surface is a cooking surface,
The cooking plate is made of a clad material in which a steel material portion on the front surface side and an aluminum material portion on the back surface side are pressure-bonded,
A cooking appliance, wherein the thickness of the aluminum part is 25% or more with respect to the thickness of the entire cooking plate. A cooking device having a cooking plate whose surface is a cooking surface,
The cooking plate is made of a clad material in which a steel part on the front side, an intermediate aluminum part, and a steel part on the back side are pressure-bonded to prevent deformation due to heat when the aluminum content is increased. ,
A cooking appliance, wherein the thickness of the aluminum material portion is 30% or more with respect to the thickness of the entire cooking plate.

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