JP2020014748A - Heating cooking container - Google Patents

Abstract

To provide a heating cooking container enabling easy selection of a plurality of cooking modes according to user needs in cooking an object to be cooked.SOLUTION: A heating cooking container 1 is used in a heating chamber 95 of a grill device 9 comprising the heating chamber 95 and heating sources 91, 92L, 92R and is heated by the heating sources 91, 92L, 92R to cook an object F1 to be cooked. The heating cooking container 1 comprises: a container body 30 for housing the object F1 to be cooked; and a lid body 10 for covering the container body 30 from above. At least one of the container body 30 and the lid body 10 has a first face 11 having a first characteristic and a second face 12 having a second characteristic. A cooking mode for the object F1 to be cooked having the first characteristic differs from a cooking mode for the object F1 to be cooked having the second characteristic. The heating cooking container 1 is configured to be selectable between a first state in which the first face 11 faces upward and the second face 12 faces downward and a second state in which the second face 12 faces upward and the first face 11 faces downward.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a cooking container.

  Patent Documents 1 and 2 disclose conventional heating cooking containers. These heating cooking containers include a container main body that stores the object to be cooked, and a lid that covers the container main body from above. These cooking containers are used in a heating cabinet of a grill device having a heating cabinet and a heating source, and are heated by the heating source to cook the object to be cooked.

JP 2014-212840 A JP 2014-200627 A

  However, in the above-mentioned conventional heating cooking container, the cooking mode for the object to be cooked is limited to a specific mode by a set of the container body and the lid. For this reason, in these heating cooking containers, for example, a user can set a plurality of cooking modes such as whether or not to color the object to be cooked and whether or not to suppress the wateriness or oiliness of the object to be cooked. There is a problem that it is difficult to select according to needs. As a result, the necessity of preparing a plurality of heating cooking containers having different cooking modes for the object to be cooked increases, so that preparation for cooking and storage after cooking are likely to be complicated.

  The present invention has been made in view of the above-mentioned conventional circumstances, and solves the problem of providing a heating cooking container that can easily select a plurality of cooking modes according to user needs when cooking an object to be cooked. Should be an issue to be addressed.

The cooking vessel of the present invention is a cooking vessel that is used in the heating chamber of a grill device including a heating chamber and a heating source, and is heated by the heating source to cook an object to be cooked,
A container body for storing the object to be cooked,
A lid that covers the container body from above,
At least one of the container body and the lid has a first surface having a first characteristic, and a second surface having a second characteristic, facing a side opposite to the first surface,
The cooking mode of the first characteristic for the object to be cooked is different from the cooking mode of the second characteristic for the object to be cooked,
The first surface faces upward and the second surface faces downward, and the second surface faces upward and the first surface faces downward. It is characterized by.

  In the heating and cooking container of the present invention, when the user uses the inside of the heating chamber, the first side and the second side are appropriately inverted and used, and the cooking mode for the object to be cooked is selected from a plurality of options. Easy to choose.

  For example, when the lid has a first surface and a second surface, and the first characteristic of the first surface and the second characteristic of the second surface have different emissivities, the user may use the first surface and the second surface. By selecting the upper / lower relationship, it is possible to easily select whether or not to color the object to be cooked.

  Further, for example, when the container body has a first surface and a second surface, and the first characteristic of the first surface and the second characteristic of the second surface are the contact area with the object to be cooked, the user By selecting the vertical relationship between the first surface and the second surface, it is possible to easily select whether or not to suppress the wateriness or oiliness of the object to be cooked.

  Therefore, in the heating cooking container of the present invention, a plurality of cooking modes can be easily selected according to user needs when cooking an object to be cooked. As a result, the necessity of preparing a plurality of heating cooking containers having different cooking modes for the object to be cooked is reduced, so that it is possible to prevent the preparation of cooking and storage after cooking from becoming complicated.

  The lid preferably has a first lid surface as a first surface and a second lid surface facing a side opposite to the first lid surface and a second surface. It is desirable that the first characteristic of the first lid surface and the second characteristic of the second lid surface have different emissivities.

  In this case, the user can easily select whether or not to color the object to be cooked by selecting the vertical relationship between the first lid surface and the second lid surface. Specifically, a state in which the lower emissivity of the first lid surface and the second lid surface faces upward, and the higher emissivity of the first lid surface and the second lid surface faces downward. Is selected by the user, the lid heated by the heating source does not radiate much radiant heat upward, and preferentially radiates radiant heat toward the object to be cooked below. As a result, the object to be cooked can be suitably colored. For example, when cooking a round fish grilled fish, it is easy to give a fox-colored grilled color. On the other hand, it is assumed that the higher emissivity of the first lid surface and the second lid surface faces upward, and the lower emissivity of the first lid surface and the second lid surface faces downward. Is selected, the lid heated by the heating source does not radiate much radiant heat toward the object to be cooked below. As a result, it is possible to preferably prevent the food from being baked. For example, when cooking fish such as fillets, dried mirin, pickles, etc., it is difficult to add brown color.

  The emissivity of the first characteristic of the first lid surface and the emissivity of the second characteristic of the second lid surface are desirably provided by a coating film.

  In this case, for example, the emissivity of the first lid surface and the emissivity of the second lid surface can be easily made different by applying a paint having different emissivity to the first lid surface and the second lid surface. it can.

  The emissivity of the first characteristic of the first lid surface and the emissivity of the second characteristic of the second lid surface are desirably given by surface roughness.

  In this case, by appropriately selecting, for example, shot blasting, polishing finishing, mirror polishing finishing or the like as the surface finish of the first lid surface and the second lid surface, the emissivity of the first lid surface and the radiation of the second lid surface are selected. The rate can be easily changed.

  It is desirable that the container body has a first container body surface that is a first surface, and a second container body surface that faces a side opposite to the first container body surface and is a second surface. The first characteristic of the first container main body surface and the second characteristic of the second container main body surface are desirably the contact area with the object to be cooked.

  In this case, the user can easily select whether to suppress the wateriness or oiliness of the food by selecting the vertical relationship between the first container body surface and the second container body surface. Specifically, when the user selects a state in which the smaller contact area of the first container main body surface and the second container main body surface with the object to be cooked faces upward, the moisture or the water coming out of the object to be cooked is selected. It is easy to keep oil etc. away from the food. As a result, the wateriness and oiliness of the food can be suitably suppressed. On the other hand, when the user selects a state in which the larger contact area of the first container body surface and the second container body surface with the object to be cooked faces upward, the heat transfer area for the object to be cooked is easily increased. . As a result, it is possible to efficiently heat the object to be cooked, to suppress uneven heating, and to impart a uniform baking color. Furthermore, as the surface shape of the first container main body surface and the second container main body surface, for example, a flat surface, an uneven surface formed with a plurality of grooves, an uneven surface protruding a plurality of convex portions, and the like are appropriately selected. The contact area between the first container body surface and the object to be cooked and the contact area between the second container body surface and the object to be cooked can be easily changed.

  The container body is formed such that a bottom wall on which the first container body surface and the second container body surface are formed, and extends from the periphery of the bottom wall to the first container body surface side integrally with the bottom wall; And a second peripheral wall formed integrally with the bottom wall so as to extend from the peripheral edge of the bottom wall toward the second container body surface side and capable of supporting the lid. Is desirable.

  In this case, the lid can be suitably supported by the first peripheral wall or the second peripheral wall when the user uses the first container main body surface and the second container main body surface by appropriately inverting them.

  It is preferable that the heating cooking container of the present invention further includes an insole member accommodated in the container main body and supporting an object to be cooked. It is desirable that the insole member has a first insole surface having a third characteristic and a second insole surface having a fourth characteristic and facing the side opposite to the first insole surface. It is desirable that the cooking mode for the object to be cooked having the third characteristic is different from the cooking mode for the object to be cooked having the fourth characteristic. Then, a state where the first insole surface faces upward and the second insole surface faces downward and a state where the second insole surface faces upward and the first insole surface faces downward can be selected. It is desirable to be constituted.

  In this case, the user can select more up and down relations of the first insole surface and the second insole surface and use them together with the container body and the lid, thereby further increasing the choice of cooking modes for the article to be cooked.

  It is desirable that the third characteristic and the fourth characteristic are contact areas with the object to be cooked.

  In this case, the user can easily select whether to suppress the wateriness or oiliness of the food by selecting the vertical relationship between the first insole surface and the second insole surface. Specifically, when the user selects a state where the smaller the contact area of the first insole surface and the second insole surface with the object to be cooked faces upward, the moisture or the water coming out of the object to be cooked is selected. It is easy to keep oil etc. away from the food. As a result, the wateriness and oiliness of the food can be suitably suppressed. On the other hand, when the user selects a state in which the larger one of the first insole surface and the second insole surface with the object to be cooked faces upward, the heat transfer area to the object to be cooked is easily increased. . As a result, it is possible to efficiently heat the object to be cooked, to suppress uneven heating, and to impart a uniform baking color. Furthermore, as the surface shape of the first insole surface and the second insole surface, for example, by appropriately selecting a flat surface, an uneven surface formed with a plurality of grooves, an uneven surface from which a plurality of convex portions project, etc. The contact area between the first insole surface and the object to be cooked can be easily made different from the contact area between the second insole surface and the object to be cooked.

  The heating source desirably has a first heating source for heating the cooking vessel in the heating chamber from above, and a second heating source for heating the cooking vessel in the heating chamber from the side or below. . And it is desirable that the first heating source emits far-infrared rays to heat the cooking vessel.

  In this case, the object to be cooked can be suitably heated via the lid by far infrared rays emitted from the first heating source. In particular, when the lid has a first lid surface and a second lid surface, and the user selects a state where the higher emissivity of the first lid surface and the second lid surface faces downward, Can efficiently radiate radiant heat toward the object to be cooked, so that the object to be cooked can be more appropriately colored. Further, the object to be cooked can be suitably heated by the second heating source via the container body. Furthermore, since the convection in the heating chamber is promoted by the second heating source, the lid heated by the convection can suitably heat the object to be cooked from above.

  ADVANTAGE OF THE INVENTION According to the heating cooking container of this invention, when cooking an object to be cooked, a plurality of cooking modes can be easily selected according to user needs.

FIG. 1 is a perspective view showing the heating cooking container and the gas stove according to the first embodiment, showing a state in which a first lid surface of a lid is upward and a second lid surface is downward. FIG. 2 is a schematic cross-sectional view showing a state in which the heating cooking container of the first embodiment is used in the heating chamber of the gas stove, wherein the first lid surface of the lid is upward and the second lid surface is downward. FIG. FIG. 3 is a perspective view showing the heating and cooking container of Example 1, showing a state where the second lid surface of the lid is upward and the first lid surface is downward. FIG. 4 is a schematic partial cross-sectional view showing a state in which the heating cooking container of Example 1 is used in the heating chamber, in which the second lid surface of the lid faces upward and the first lid surface faces downward. It is a figure which shows the state which turns. FIG. 5 is a perspective view showing the heating and cooking container of Example 2, with the first lid surface of the lid facing upward and the second lid surface facing downward, and the first container main surface of the container main body. Is a view showing a state in which the upper side faces upward and the second container body surface faces downward. FIG. 6 is a schematic partial cross-sectional view illustrating a state in which the heating cooking container of the second embodiment is used in the heating chamber, in which the first lid surface of the lid faces upward and the second lid surface faces downward. FIG. 6 is a view showing a state in which the first container main body surface of the container main body faces upward and the second container main body surface faces downward. FIG. 7 is a perspective view similar to FIG. 5, with the second lid surface of the lid facing upward, the first lid surface facing downward, and the second container body surface of the container body facing upward. FIG. 4 is a view showing a state in which the first container body surface faces downward. FIG. 8 is a schematic partial cross-sectional view similar to FIG. 6, where the second lid surface of the lid faces upward, the first lid surface faces downward, and the second container main surface of the container main body faces upward. And a state where the first container body surface faces downward. FIG. 9 is a perspective view showing a heating and cooking container according to the third embodiment, in which a first lid surface of a lid faces upward, a second lid surface faces downward, and a first insole of an insole member. It is a figure which shows the state which the surface faces upward and the 2nd insole surface faces downward. FIG. 10 is a schematic partial cross-sectional view illustrating a state in which the heating cooking container of the third embodiment is used in the heating chamber, in which the first lid surface of the lid faces upward and the second lid surface faces downward. It is a figure which shows the state which turned, the 1st insole surface of the insole member turned up, and the 2nd insole surface turned down. FIG. 11 is a perspective view similar to FIG. 9, with the second lid surface of the lid facing up, the first lid surface facing down, and the second insole surface of the insole member facing up. FIG. 3 is a view showing a state in which the first insole surface faces downward. FIG. 12 is a schematic partial cross-sectional view similar to FIG. 10, in which the second lid surface of the lid faces upward, the first lid surface faces downward, and the second insole surface of the insole member is It is a figure which shows the state which turned upward and the 1st insole surface turned downward. FIG. 13 is a schematic partial cross-sectional view illustrating an example of a state in which the heating cooking container according to the fourth embodiment is used in the heating chamber.

  Hereinafter, Examples 1 to 4 that embody the present invention will be described with reference to the drawings.

(Example 1)
As shown in FIG. 1, the cooking container 1 of Example 1 is an example of a specific embodiment of the cooking container of the present invention. The cooking vessel 1 is used in a heating chamber 95 of a so-called built-in gas stove 9. The gas stove 9 is an example of a specific embodiment of the grill device according to the present invention.

  The gas stove 9 includes a stove main body 90 having a substantially box shape, a top plate 99 arranged to cover the upper surface of the stove main body 90, and a front panel 98 arranged to cover the front surface of the stove main body 90. ing.

  In FIG. 1, the front panel 98 side of the gas stove 9 is defined as the front side, and the top panel 99 side is defined as the upper side, and the front-rear direction and the vertical direction are displayed. Further, when the gas stove 9 is viewed while facing the front panel 98, the side coming to the left is defined as the left side, and the left and right directions are displayed. Then, the front, rear, left, right, and up and down directions shown in each figure after FIG. 2 are all displayed in correspondence with FIG.

<Configuration of gas stove>
As shown in FIGS. 1 and 2, the gas stove 9 includes a plurality of stove burners 97 provided on a top plate 99. Each stove burner 97 is for cooking an object to be cooked in a frying pan, a pan, or the like.

  In addition, the gas stove 9 includes a heating chamber 95 provided inside the stove main body 90. The heating cabinet 95 is for performing grill cooking and oven cooking of the article to be cooked. As shown in FIG. 1, the heating chamber 95 has an opening 95 </ b> H that opens to the front panel 98. The opening 95H is closed by a grill door 96. The internal space of the heating chamber 95 communicates with an exhaust port 99H provided on the upper surface of the top plate 99 through an exhaust tube (not shown).

  As shown in FIG. 2, a tray holding member 94 is provided on the bottom side in the heating chamber 95 so as to be slidable in the front-rear direction. The tray holding member 94 holds a dish-shaped grill tray 94 </ b> A for receiving oil and moisture of the food.

  1, the front end of the tray holding member 94 is connected to the lower end of the grille door 96. As shown in FIG. By pulling the grill door 96 forward, the opening 95H can be opened, and the tray holding member 94 and the grill tray 94A can be pulled out of the heating chamber 95. Then, by pushing the grill door 96 backward, the tray holding member 94 and the grill tray 94A can be accommodated in the heating chamber 95, and the opening 95H can be closed.

  As shown in FIG. 2, in this embodiment, a container fixing member 93 is attached to the upper surface of the grill tray 94A. The container fixing member 93 is formed by joining a plurality of metal wires. The container fixing member 93 can support the cooking container 1 used in the heating chamber 95 from below.

  Note that, instead of the container fixing member 93, a grill (not shown) may be attached to the upper surface of the grill tray 94A, and the cook may be cooked by the heating cabinet 95 by placing the cook on the grill. .

  An upper fire burner 91 is provided at the center of the upper wall 95U of the heating chamber 95. A lower fire burner 92 </ b> L is provided at a position on the left side wall 95 </ b> L of the heating chamber 95, which is shifted downward from an intermediate portion in the vertical direction. A lower fire burner 92R is provided at a position on the right side wall 95R of the heating chamber 95 which is shifted downward from an intermediate portion in the vertical direction.

  The upper fire burner 91 and the lower fire burners 92L and 92R are examples of the "heating source" of the present invention. The upper fire burner 91 is an example of the “first heating source” of the present invention. The lower fire burners 92L and 92R are examples of the “second heating source” of the present invention.

  The upper fire burner 91 has a ceramic combustion plate 91A. The combustion plate 91A is arranged along the lower surface of the upper wall 95U of the heating chamber 95. Although not shown, the combustion plate 91A is substantially U-shaped when viewed from above. A plurality of flame holes 91H are formed in substantially the entire lower surface of the combustion plate 91A.

  When the upper fire burner 91 is ignited, a combustion flame of the gas injected from the flame holes 91H of the combustion plate 91A is formed over substantially the entire lower surface of the combustion plate 91A. Thus, the upper fire burner 91 radiates the radiant heat H1 and the combustion heat downward toward the central region in the heating chamber 95. Thereby, the upper fire burner 91 heats the cooking container 1 supported by the container fixing member 93 in the heating chamber 95 or the cooking object placed on the grill (not shown) in the heating chamber 95 from above. .

  The left lower fire burner 92L is arranged to extend in the front-rear direction along the side wall 95L of the heating chamber 95. The right lower fire burner 92R is arranged so as to extend in the front-rear direction along the side wall 95R of the heating chamber 95. A plurality of flame holes 92H are opened in substantially the entire area of the side end surface of the lower fire burners 92L and 92R facing the center of the heating chamber 95.

  When the lower fire burners 92L and 92R ignite, the combustion exhaust gas of the gas injected from the respective flame holes 92H of the lower fire burners 92L and 92R is discharged toward the center and the lower region in the heating chamber 95. . Thus, the lower fire burners 92L and 92R can move the cooking container 1 supported by the container fixing member 93 in the heating chamber 95 or the object placed on the grill (not shown) in the heating chamber 95 sideways. And heat from below.

<Structure of the container body and lid of the heating cooking container>
As shown in FIGS. 1 to 4, the heating and cooking container 1 includes a container body 30 and a lid 10. Then, as shown in FIGS. 2 and 4, the heating and cooking container 1 is used in the heating chamber 95 in a state where the container body 30 accommodates the object F1 to be cooked and the lid body 10 covers the container body 30 from above. The object F1 is cooked by being heated by the upper fire burner 91 and the lower fire burners 92L and 92R.

  The object to be cooked F1 (F1A) shown as an example in FIG. 2 is a foodstuff such as a round fish that the user wants to have a beautiful grilled color. The object to be cooked F1 (F1B) shown as an example in FIG. 4 is an easily scorched food material such as a cut fish, dried mirin, and pickles.

  In the present embodiment, the container body 30 and the lid 10 are each formed of a metal material such as iron or an aluminum alloy.

  As shown in FIGS. 1 to 4, the container body 30 is a substantially box-shaped body having an open upper surface. The container body 30 has a bottom wall 35 and a peripheral wall 36.

  The bottom wall 35 has a substantially rectangular flat plate shape extending horizontally. The upper surface of the bottom wall 35 is a flat surface so as to secure a large contact area with the object to be cooked F1.

  The peripheral wall 36 is a substantially rectangular cylindrical wall formed integrally with the bottom wall 35 and extending upward from the peripheral edge of the bottom wall 35. The peripheral wall 36 can support the lid 10 by its leading edge. The height of the peripheral wall 36 is set to a size that can secure a sufficient gap between the object F1 to be cooked contained in the container body 30 and the lid 10.

  A handle 30L is formed on the left side surface of the container body 30. A handle 30R is formed on the right side surface of the container body 30. The left handle 30L and the right handle 30R protrude so as to be separated from each other in the left-right direction, and extend in a rib shape in the front-rear direction. The handles 30L and 30R are used when moving the cooking container 1.

  The lid 10 is a substantially rectangular flat plate extending horizontally. The length in the front-rear direction and the left-right direction of the lid 10 is set to be larger than the bottom wall 35 of the container body 30.

  A first rib 11R and a first lid surface 11 are formed on a surface of the lid 10 that faces one side in the up-down direction. A second rib 12 </ b> R and a second lid surface 12 are formed on a surface of the lid 10 facing the other side in the vertical direction.

  As shown in FIG. 1, the first rib 11 </ b> R has a substantially rectangular tubular shape and protrudes shortly from a surface of the lid 10 that faces one side in the up-down direction. The first lid surface 11 is a substantially rectangular surface surrounded by the first rib 11R. The first cover surface 11 is an example of the “first surface” of the present invention.

  As shown in FIG. 4, when the lid 10 is supported by the peripheral wall 36 of the container body 30 with the first lid surface 11 facing downward, the first rib 11 </ b> R projecting downward fits into the peripheral wall 36. Thereby, the lid 10 is positioned with respect to the container body 30.

  As shown in FIG. 3, the second rib 12 </ b> R has a substantially rectangular tubular shape and protrudes shortly from the surface of the lid 10 facing the other in the up-down direction. The second lid surface 12 is a substantially rectangular surface surrounded by the second rib 12R, and is a surface facing the opposite side to the first lid surface 11. The second cover surface 12 is an example of the “second surface” of the present invention.

  As shown in FIG. 2, when the lid 10 is supported by the peripheral wall 36 of the container main body 30 with the second lid surface 12 facing downward, the downwardly projecting second rib 12 </ b> R fits into the peripheral wall 36. Thereby, the lid 10 is positioned with respect to the container body 30.

  Thus, the cooking vessel 1 has a state in which the first lid surface 11 faces upward and the second lid surface 12 faces downward as shown in FIGS. 1 and 2, and as shown in FIGS. 3 and 4. , The second lid surface 12 faces upward and the first lid surface 11 faces downward.

<First characteristic of first lid surface>
As shown in FIGS. 2 and 4, the base surface 11 </ b> B of the lid 10 on which the first lid surface 11 is formed is a smooth surface that is polished or a mirror surface that is polished. , The surface roughness is low. The first cover surface 11 is formed of a coating film obtained by applying a low-emissivity paint to the base surface 11B.

  The first cover surface 11 is a smooth surface or a mirror surface having a surface roughness reflecting the surface roughness of the base surface 11B. Further, the coating film forming the first lid surface 11 may be further polished or mirror-polished to further lower the surface roughness of the first lid surface 11.

  The coating film forming the first lid surface 11 is based on a heat-resistant paint, and is mixed with a material that easily reflects light, such as a silver metal powder, or a material that does not easily generate radiant heat.

  The first lid surface 11 is provided with a first characteristic by such a surface roughness and a coating film. The first characteristic of the first cover surface 11 is a characteristic that the emissivity is low. Thereby, as shown in FIG. 4, when the lid 10 is supported by the peripheral wall 36 of the container main body 30 in a state where the first lid 11 faces downward, the first characteristic of the first lid 11 can be cooked. The manner of cooking the object F1 is to reduce the radiant heat H2 radiated from the lid 10 toward the object F1 to be cooked.

<Second characteristic of second cover surface>
As shown in FIGS. 2 and 4, the base surface 12 </ b> B of the lid body 10 on which the second lid surface 12 is formed is an uneven surface subjected to shot peening or the like, and is compared with the first lid surface 11. As a result, the surface roughness is greatly increased. The second cover surface 12 is formed of a coating film obtained by applying a high-emissivity paint to the base surface 12B. This high-emissivity paint has a significantly higher emissivity than the low-emissivity paint used for the first lid surface 11.

  The second lid surface 12 is an uneven surface having a surface roughness that reflects the surface roughness of the base surface 12B.

  The coating film forming the second lid surface 12 is based on a heat-resistant paint, and is made of a material that easily absorbs light, such as a black carbon-based powder, and a far-infrared ray (3 to 20 μm) of electromagnetic waves effective for heating (burning) food. A material having a high emissivity in a wavelength range, a material that easily generates radiant heat, and the like are mixed.

  The second lid surface 12 is provided with a second characteristic by such a surface roughness and a coating film. The second characteristic of the second lid surface 12 is that the emissivity is significantly higher than that of the first lid surface 11.

  Thereby, as shown in FIG. 2, when the lid 10 is supported on the peripheral wall 36 of the container body 30 with the second lid 12 facing downward, the second lid 12 can be cooked with the second characteristic. The cooking mode for the object F1 radiates significantly stronger radiant heat H2 from the lid 10 toward the object F1 as compared to the cooking mode for the object F1 having the first characteristic of the first lid surface 11. become.

<Effects>
In the heating and cooking container 1 of the first embodiment, when the user uses the inside of the heating chamber 95, the user can use the first lid surface 11 and the second lid surface 12 of the lid 10 by appropriately inverting them to be used for cooking. The cooking mode for the object F1 can be easily selected from the two options.

  Specifically, in the lid 10, since the first characteristic of the first lid surface 11 and the second characteristic of the second lid surface 12 have different emissivities, as shown in FIG. 2 and FIG. By selecting the vertical relationship between the first lid surface 11 and the second lid surface 12, the intensity of the radiant heat H2 radiated from the lid 10 toward the object F1 can be selected. As a result, the user can easily select whether or not to add the grilled color to the object to be cooked F1.

  In the example illustrated in FIG. 2, the user has selected a state in which the first cover surface 11 having a low emissivity faces upward and the second cover surface 12 having a high emissivity significantly higher than the first cover surface 11 faces downward. Is the case. In this case, a cooking mode corresponding to the second characteristic of the second lid surface 12 is performed on the food F1. For this reason, the lid 10 heated by the upper fire burner 91 and the lower fire burners 92L and 92R can radiate strong radiant heat H2 toward the object to be cooked F1 below. At this time, since the radiation rate of the first lid surface 11 is low, the radiant heat radiated above the lid 10 can be weakened. Therefore, the lid 10 gives priority to the radiant heat H2 toward the food F1 below. Can be radiated. As a result, the food F1 can be suitably baked. For example, it is easy to give a fox-colored roast to the cooked food F1 (F1A) such as a round fish.

  In the example illustrated in FIG. 4, the user has selected a state in which the second cover surface 12 whose emissivity is significantly higher than the first cover surface 11 faces upward and the first cover surface 11 whose emissivity is low faces downward. Is the case. In this case, a cooking mode corresponding to the first characteristic of the first lid surface 11 is performed on the food F1. For this reason, the lid body 10 heated by the upper fire burner 91 and the lower fire burners 92L and 92R does not radiate much the radiant heat H2 toward the cooking object F1 below. As a result, it is possible to appropriately suppress the burning color of the food F1. For example, the cooked food F1 (F1B), which is a cut fish or the like, is unlikely to be scorched.

  Therefore, in the heating and cooking container 1 of the first embodiment, when cooking the article to be cooked F1, a plurality of cooking modes can be easily selected according to user needs. As a result, the necessity of preparing a plurality of heating cooking containers having different cooking modes for the object to be cooked F1 is reduced, so that it is possible to prevent the preparation for cooking and the storage after cooking from becoming complicated.

  Further, in this heating cooking container 1, the emissivity of the first characteristic of the first lid surface 11 and the emissivity of the second characteristic of the second lid surface 12 are given by the coating film and the surface roughness. For this reason, for example, the emissivity of the first lid surface 11 and the emissivity of the second lid surface 12 can be easily changed by applying a paint having different emissivity to the first lid surface 11 and the second lid surface 12. Can be different. Further, as the surface finish of the first lid surface 11 and the second lid surface 12, for example, by appropriately selecting shot blasting, polishing finish, mirror polishing finish, and the like, the emissivity of the first lid surface 11 and the second lid surface are selected. 12 can easily differ from the emissivity.

  Furthermore, in the heating cooking container 1, the food F1 can be suitably heated via the lid 10 by the radiant heat H1 of far infrared rays radiated from the upper fire burner 91. In particular, when the user selects a state in which the second cover surface 12 whose emissivity is significantly higher than that of the first cover surface 11 faces downward, the cover body 10 emits far-infrared radiation heat H1 radiated from the upper fire burner 91. Can be effectively used to efficiently radiate the radiant heat H2 toward the object to be cooked F1. As a result, the grilled color can be more appropriately applied to the object to be cooked F1. In addition, by the lower fire burners 92L and 92R, the object to be cooked F1 can be suitably heated from the side and below via the container body 30. Further, since the convection in the heating chamber 95 is promoted by the lower fire burners 92L and 92R, the lid 10 heated by the convection can suitably heat the object F1 from above.

(Example 2)
As shown in FIGS. 5 to 8, the heating and cooking container of the second embodiment employs a container main body 40 instead of the container main body 30 according to the heating and cooking container 1 of the first embodiment. Used with such a lid 10. Other configurations of the second embodiment are the same as those of the first embodiment. Therefore, the same components as those in the first embodiment are denoted by the same reference numerals, and the description is omitted or simplified.

<Configuration of container body>
The container body 40 has a bottom wall 45, a first peripheral wall 46, and a second peripheral wall 47.

  The bottom wall 45 is a substantially rectangular flat plate having the same size as the bottom wall 35 of the container body 30 according to the first embodiment. A first container main body surface 41 and a second container main body surface 42 are formed on the bottom wall 45.

  The first container body surface 41 is a surface of the bottom wall 45 that faces one side in the up-down direction. The second container body surface 42 is a surface facing the other in the vertical direction of the bottom wall 45, and is a surface facing the opposite side to the first container body surface 41. The first container body surface 41 is an example of the “first surface” of the present invention. The second container body surface 42 is an example of the “second surface” of the present invention.

  The first peripheral wall 46 is a substantially rectangular cylindrical wall formed integrally with the bottom wall 45 and extending from the peripheral edge of the bottom wall 45 toward the first container body surface 41. As shown in FIG. 6, the first peripheral wall 46 can support the lid 10 by its leading edge in a state where the first container body surface 41 faces upward. The height of the first peripheral wall 46 is set to a size that can secure a sufficient gap between the object F1 to be cooked and the lid 10 housed in the space defined by the bottom wall 45 and the first peripheral wall 46. ing.

  As shown in FIGS. 5 to 8, the second peripheral wall 47 is a substantially rectangular cylindrical wall formed integrally with the bottom wall 45 and extending from the peripheral edge of the bottom wall 45 toward the second container body surface 42. It is. As shown in FIG. 8, the second peripheral wall 47 can support the lid 10 by its leading edge when the second container body surface 42 faces upward. The height of the second peripheral wall 47 is set to a size that can secure a sufficient gap between the object to be cooked F1 accommodated in the space defined by the bottom wall 45 and the second peripheral wall 47 and the lid 10. ing.

  A handle 40L is formed on the left side surface of the container body 40. A handle 40R is formed on the right side surface of the container body 40. The configuration of the handles 40L, 40R is the same as the handles 30L, 30R according to the first embodiment.

  As shown in FIG. 6, when the lid 10 is supported by the first peripheral wall 46 of the container body 40 with the second lid surface 12 facing downward, the second rib 12 </ b> R protruding downwardly has the first peripheral wall 46. , The lid 10 is positioned with respect to the container body 40.

  Although not shown, the first rib 11 </ b> R projecting downward fits into the first peripheral wall 46 similarly when the lid 10 shown in FIG. 6 is turned upside down.

  As shown in FIG. 8, when the lid 10 is supported by the second peripheral wall 47 of the container main body 40 with the first lid surface 11 facing downward, the first rib 11 </ b> R projecting downwardly has the second peripheral wall 47. , The lid 10 is positioned with respect to the container body 40.

  Although not shown, the second rib 12 </ b> R protruding downward fits into the second peripheral wall 47 similarly when the lid 10 shown in FIG. 8 is turned upside down.

  Thus, as shown in FIGS. 5 and 6, this cooking container is shown in FIGS. 7 and 8 in a state in which the first container body surface 41 faces upward and the second container body surface 42 faces downward. Thus, it is possible to select a state in which the second container body surface 42 faces upward and the first container body surface 41 faces downward.

<First characteristic of first container body surface>
As shown in FIGS. 6 and 8, a plurality of protrusions 41 </ b> A extending in the front-rear direction are formed on the first container body surface 41 of the container body 40 so as to be arranged at predetermined intervals in the left-right direction. . Then, a groove 41B is formed between each convex portion 41A.

  The first container body surface 41 is provided with a first characteristic by an uneven surface formed of each convex portion 41A and each groove 41B. The first characteristic of the first container body surface 41 is a characteristic that a contact area with the object to be cooked F1 is small.

  As a result, as shown in FIG. 6, when the first container body surface 41 comes into contact with the object F1 in a state where the first container body surface 41 faces upward, the first container body surface 41 cooks the object F1 having the first characteristic. Is such that the heat is transmitted by contacting the food F1 with a small contact area by each convex portion 41A, while keeping the moisture and oil coming out of the food F1 away from the food F1 by the grooves 41B. .

<Second characteristic of second container body surface>
As shown in FIGS. 6 and 8, the second container body surface 42 of the container body 40 is a flat surface that extends substantially horizontally.

  The second container body surface 42 is provided with a second characteristic by a flat surface. The second characteristic of the second container main surface 42 is a characteristic that the contact area with the article to be cooked F1 is significantly larger than that of the first container main surface 41.

  Accordingly, as shown in FIG. 8, when the second container body surface 42 comes into contact with the object F1 in a state where the second container body surface 42 faces upward, the cooking manner of the second container body surface 42 with respect to the object F1 having the second characteristic is achieved. Means that the flat surface makes contact with the object to be cooked F1 with a contact area much larger than that of the first container body surface 41 and efficiently transfers heat.

<Effects>
In the heating and cooking container of the second embodiment, when used in the heating chamber 95, the user appropriately reverses the first lid surface 11 and the second lid surface 12 of the lid 10 and the first container of the container body 40. By using the main body surface 41 and the second container main body surface 42 by appropriately inverting them, the cooking mode for the object to be cooked F1 can be easily selected from the four options.

  Specifically, as described in the first embodiment, by selecting the vertical relationship between the first lid surface 11 and the second lid surface 12 in the lid body 10, whether to color the food F1 to be cooked is determined. Can be easily selected.

  Further, in the container main body 40, since the first characteristic of the first container main surface 41 and the second characteristic of the second container main surface 42 are the contact area with the object to be cooked F1, as shown in FIGS. By selecting the vertical relationship between the first container main body surface 41 and the second container main body surface 42, the user can select whether or not moisture, oil, and the like coming out of the food F1 are kept away from the food F1. As a result, the user can easily select whether to suppress the wateriness and the oiliness of the food F1.

  The example shown in FIG. 6 is a case where the user selects a state in which the first container body surface 41 having a small contact area with the object to be cooked F1 faces upward. In this case, a cooking mode corresponding to the first characteristic of the first container main body surface 41 is performed on the food F1. For this reason, the first container main body surface 41 of the container main body 40 heated by the upper fire burner 91 and the lower fire burners 92L and 92R comes into contact with the cooking object F1 with a small contact area and transmits heat by the respective convex portions 41A. On the other hand, the water and oil coming out of the food F1 can be reliably moved away from the food F1 by the grooves 41B. As a result, the wateriness and the oiliness of the food F1 can be suppressed. For example, it is possible to suppress the stickiness of the surface facing the object to be cooked F1 (F1A) such as a round fish.

  The example illustrated in FIG. 8 is a case where the user selects a state in which the second container main body surface 42 whose contact area with the article to be cooked F1 is much larger than the first container main body surface 41 faces upward. In this case, a cooking mode corresponding to the second characteristic of the second container main body surface 42 is performed on the food F1. For this reason, the second container body surface 42 of the container body 40 heated by the upper fire burner 91 and the lower fire burners 92L, 92R has a flat surface, so that the cooking surface can be cooked with a contact area much larger than the first container body surface 41. Heat can be transmitted by contacting the object F1. As a result, the article to be cooked F1 can be efficiently heated, and uneven heating can be suppressed. For example, it is possible to uniformly heat a surface facing down the object to be cooked F1 (F1B) such as a cut fish or the like, and to impart a uniform grilling color to the surface facing down.

  Therefore, in the heating cooking container of the second embodiment, similarly to the heating cooking container 1 of the first embodiment, when cooking the article to be cooked F1, a plurality of cooking modes can be easily selected according to user needs.

  In this heating cooking container, the first characteristic of the first container main surface 41 and the second characteristic of the second container main surface 42 are the contact area with the object F1 to be cooked. For this reason, by appropriately changing the number, width or arrangement pattern of each convex portion 41A and each groove 41B of the first container main surface 41, or by providing a convex portion and a groove also in the second container main surface 42, The contact area between the first container body surface 41 and the item to be cooked F1 can be easily made different from the contact area between the second container body surface 42 and the item to be cooked F1.

  Furthermore, in this heating cooking container, when the user uses the first container main body surface 41 and the second container main body surface 42 while appropriately inverting them, the first peripheral wall 46 or the second peripheral wall 47 preferably covers the lid 10. I can support it.

(Example 3)
As shown in FIGS. 9 to 12, the heating and cooking container of the third embodiment includes an insole member 50, and the insole member 50 is used together with the container body 30 and the lid 10 according to the first embodiment. Other configurations of the third embodiment are the same as those of the first embodiment. Therefore, the same components as those in the first embodiment are denoted by the same reference numerals, and the description is omitted or simplified.

<Structure of insole member>
The insole member 50 is a substantially rectangular flat plate whose length in the front-rear direction and the left-right direction is smaller than the bottom wall 35 of the container body 30 according to the first embodiment. In this embodiment, the insole member 50 is formed of a metal material such as iron or an aluminum alloy.

  The insole member 50 is capable of supporting the article to be cooked F1 in a state in which the insole member 50 is accommodated in the container body 30 and is placed on the upper surface of the bottom wall 35. The insole member 50 has a first insole surface 51 and a second insole surface 52.

  The first insole surface 51 is a surface of the insole member 50 that faces one side in the up-down direction. The second insole surface 52 faces the other side of the insole member 50 in the up-down direction, and faces the opposite side to the first insole surface 51.

  As shown in FIGS. 9 and 10, the cooking container has a first insole surface 51 facing up and a second insole surface 52 facing down, as shown in FIGS. 11 and 12. , The second insole surface 52 faces upward and the first insole surface 51 faces downward.

<The third characteristic of the first insole surface>
As shown in FIGS. 10 and 12, a plurality of convex portions 51A extending in the front-rear direction are formed on the first insole surface 51 of the insole member 50 so as to be arranged at predetermined intervals in the left-right direction. I have. A groove 51B is formed between each of the convex portions 51A.

  The first insole surface 51 is provided with a third characteristic by a concave-convex surface composed of each convex portion 51A and each groove 51B. The third characteristic of the first insole surface 51 is a characteristic that the contact area with the object to be cooked F1 is smaller than that of the upper surface of the bottom wall 35 of the container body 30.

  As a result, as shown in FIG. 10, when the first insole surface 51 is in contact with the object to be cooked F1 in a state where the first insole surface 51 faces upward, the cooking mode of the first insole surface 51 for the object to be cooked F1 having the third characteristic. Means that the protrusions 51A contact the object to be cooked F1 with a small contact area and transmit heat, while the moisture and oil coming out of the object to be cooked F1 are kept away from the object to be cooked F1 by the grooves 51B. .

<Fourth characteristic of second insole surface>
As shown in FIGS. 10 and 12, the second insole surface 52 of the insole member 50 is a flat surface that extends substantially horizontally. Although not shown, the second insole surface 52 is subjected to a surface treatment such as a fluororesin coating to suppress scorching.

  The second insole surface 52 is provided with a fourth characteristic by a flat surface that has been subjected to a surface treatment for suppressing scorching. The fourth characteristic of the second insole surface 52 is that, as compared with the first insole surface 51, the contact area with the article to be cooked F1 is significantly larger, and as compared with the upper surface of the bottom wall 35 of the container body 30. This is a characteristic that the object to be cooked F1 is hard to scorch. By not performing the surface treatment for suppressing scorching on the second insole surface 52, the fourth characteristic of the second insole surface 52 is changed to the characteristic of the upper surface of the bottom wall 35 of the container body 30, that is, The characteristic may be the same as the characteristic that the contact area with the object F1 is significantly large.

  Thereby, as shown in FIG. 12, when the second insole surface 52 comes into contact with the object to be cooked F1 in a state facing upward, the cooking mode of the second insole surface 52 for the object to be cooked F1 having the fourth characteristic. Is in contact with the object to be cooked F1 with a contact area which is much larger than that of the first insole surface 51 and efficiently transfers heat, and the object to be cooked is compared with the upper surface of the bottom wall 35 of the container body 30. The burning of F1 is surely suppressed.

<Effects>
In the heating cooking container according to the third embodiment, when the user uses the inside of the heating chamber 95, the user appropriately reverses the first lid surface 11 and the second lid surface 12 of the lid 10, and attaches the insole member 50 to the container body. In the case where whether or not the insole member 50 is to be housed in the container body 30 is selected, the first insole surface 51 and the second insole surface of the insole member 50 are selected. By using the surface 52 appropriately inverted, the cooking mode for the object to be cooked F1 can be easily selected from the six options.

  Therefore, in the heating cooking container of the third embodiment, similarly to the heating cooking containers 1 of the first and second embodiments, when cooking the article to be cooked F1, a plurality of cooking modes can be easily selected according to user needs.

(Example 4)
As shown in FIG. 13, the heating and cooking container according to the fourth embodiment uses the container body 40 and the lid 10 according to the second embodiment together with the insole member 50 according to the third embodiment. Other configurations of the fourth embodiment are the same as those of the second and third embodiments. Therefore, the same components as those of the second and third embodiments are denoted by the same reference numerals, and description thereof will be omitted or simplified.

  In the fourth embodiment, the third characteristic of the first insole surface 51 and the fourth characteristic of the second insole surface 52 correspond to the first container body surface 41 and the second container body surface 42 of the container body 40, It has been changed as follows.

<The third characteristic of the first insole surface>
The number of each protrusion 51A of the first insole surface 51 of the insole member 50 is smaller than the number of each protrusion 41A of the first container body surface 41 of the container body 40. The width of each groove 51B of the first insole surface 51 is larger than the width of each groove 41B of the first container body surface 41.

  The third characteristic of the first insole surface 51 is a characteristic that the contact area with the food F1 is smaller than that of the first container body surface 41 of the container body 40.

<Fourth characteristic of second insole surface>
The second insole surface 52 is subjected to a surface treatment such as fluororesin coating to prevent scorching on the flat surface, whereas the second container body surface 42 of the container body 40 is provided with a flat surface. No such surface treatment has been applied.

  For this reason, the fourth characteristic of the second insole surface 52 is that, as compared with the first insole surface 51, the contact area with the article to be cooked F1 is significantly larger, and the second container body surface 42 of the container body 40 is provided. This is a characteristic that the object to be cooked F1 is less likely to be scorched as compared with.

<Effects>
In the heating and cooking container according to the fourth embodiment, when used in the heating chamber 95, the user appropriately reverses the first lid surface 11 and the second lid surface 12 of the lid 10 and the first lid 11 of the container body 40. The container body surface 41 and the second container body surface 42 are appropriately inverted, and whether or not the insole member 50 is housed in the container body 40 is appropriately selected. When the accommodation is selected, the first insole surface 51 and the second insole surface 52 of the insole member 50 are appropriately inverted and used, so that the cooking mode for the article to be cooked F1 can be selected from eight options. You can easily select from inside.

  Therefore, in the heating cooking container according to the fourth embodiment, similarly to the heating cooking container 1 according to the first to third embodiments, a plurality of cooking modes can be easily selected according to user needs when cooking the article to be cooked F1.

  In the above, the present invention has been described with reference to the first to fourth embodiments. However, the present invention is not limited to the first to fourth embodiments, and can be appropriately modified and applied without departing from the spirit thereof. Needless to say.

  In the lid 10 according to Examples 1 to 4, the coating film is formed on the first lid surface 11 and the second lid surface 12, but the present invention is not limited to this configuration. A configuration in which at least one of the first lid surface and the second lid surface has no coating film is also included in the present invention. Further, a hole penetrating the first cover surface 11 and the second cover surface 12 is provided in the cover 10 according to the first to fourth embodiments, and the radiant heat H1 and the combustion heat of the upper fire heater 91 are transmitted through the holes. A part may be transmitted to the object to be cooked F1.

  Regarding the heating and cooking containers of the second and fourth embodiments, the present invention includes a configuration in which the container body 40 is reversible but the lid 10 is not reversible.

  The lid 10 according to Examples 1 to 4 is formed of a metal material such as iron or an aluminum alloy, but is not limited to this configuration. The lid may be formed of a material different from a metal material such as a ceramic material. The same applies to the container bodies 30, 40 and the insole member 50.

  In the first to fourth embodiments, the grill device is the gas stove 9 including the upper fire burner 91 and the lower fire burners 92L and 92R, but is not limited to this configuration. The grilling device may be a single-sided gas stove provided with only a fire burner. The grill device may include an electric heating plate, an electric far-infrared heater, and the like.

  In the first container main body surface 41 according to the second embodiment, each convex portion 41A and each groove 41B extend in the front-rear direction, but the present invention is not limited to this configuration. For example, you may change so that each convex part 41A and each groove | channel 41B may extend in the left-right direction. In addition, a plurality of grooves may be provided in a radial or lattice shape. The same applies to the first insole surface 51 according to the third embodiment.

  INDUSTRIAL APPLICATION This invention can be utilized for cooking apparatuses, such as a grill apparatus.

1 ... cooking container 9 ... grill device (gas stove)
95: heating chamber 91, 92L, 92R: heating source (91: first heating source (upper burner), 92L, 92R: second heating source (lower burner))
F1: Cooking object 30, 40: Container body 10: Lid body 11, 41: First surface (11: First lid surface, 41: First container body surface)
12, 42: second surface (12: second lid surface, 42: second container body surface)
35, 45 Bottom wall 46 First peripheral wall 47 Second peripheral wall 50 Insole member 51 First insole surface 52 Second insole surface

Claims (9)

A heating cooking container that is used in the heating chamber of a grill device including a heating chamber and a heating source, and that is heated by the heating source to cook an object to be cooked,
A container body for storing the object to be cooked,
A lid that covers the container body from above,
At least one of the container body and the lid has a first surface having a first characteristic, and a second surface having a second characteristic, facing a side opposite to the first surface,
The cooking mode of the first characteristic for the object to be cooked is different from the cooking mode of the second characteristic for the object to be cooked,
The first surface faces upward and the second surface faces downward, and the second surface faces upward and the first surface faces downward. A cooking container characterized by the following: The lid has a first lid surface that is the first surface, and a second lid surface that faces the opposite side to the first lid surface and is the second surface.
The cooking container according to claim 1, wherein the first characteristic of the first lid surface and the second characteristic of the second lid surface have different emissivities.   The heating cooking container according to claim 2, wherein the emissivity of the first characteristic of the first lid surface and the emissivity of the second characteristic of the second lid surface are provided by a coating film.   The heating cooking container according to claim 2, wherein the emissivity of the first characteristic of the first lid surface and the emissivity of the second characteristic of the second lid surface are given by surface roughness. The container body has a first container body surface that is the first surface, and a second container body surface that is the second surface facing the side opposite to the first container body surface,
The heating cooking container according to any one of claims 1 to 4, wherein the first characteristic of the first container main body surface and the second characteristic of the second container main body surface are a contact area with the object to be cooked. . The container body has a bottom wall on which the first container body surface and the second container body surface are formed,
A first peripheral wall formed integrally with the bottom wall and extending from a peripheral edge of the bottom wall toward the first container body surface side, and capable of supporting the lid;
6. A second peripheral wall formed integrally with the bottom wall and extending from the peripheral edge of the bottom wall toward the second container main body, and capable of supporting the lid. Cooking containers. Further comprising an insole member accommodated in the container body and supporting the object to be cooked,
The insole member has a first insole surface having a third characteristic, and a second insole surface having a fourth characteristic, facing a side opposite to the first insole surface,
A cooking mode of the third property for the object to be cooked is different from a cooking mode of the fourth property to the object to be cooked,
The state where the first insole surface faces upward and the second insole surface faces downward, and the state where the second insole surface faces upward and the first insole surface faces downward The heating cooking container according to any one of claims 1 to 6, wherein the cooking container is configured to be selectable.   The cooking container according to claim 7, wherein the third characteristic and the fourth characteristic are contact areas with the object to be cooked. A first heating source configured to heat the cooking vessel in the heating chamber from above,
A second heating source that heats the cooking vessel in the heating chamber from the side or below,
The heating cooking container according to any one of claims 1 to 8, wherein the first heating source radiates far-infrared rays to heat the cooking container.

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