JP2023129920A - plate handle - Google Patents

Abstract

To provide a technique for preventing a burn and reducing a load applied to a wrist when carrying a steak plate, etc., the high-temperature and heavy object.SOLUTION: A tableware gripper comprises a grip handle, four arms, a base plate, and elastic members, where the arms are inserted into insertion holes of the base plate via the elastic members and stopper plates. The arms are narrowed toward upper sides, so that when the grip handle is grasped, claw parts at tips of the arms expand outward, and when the grip handle is released, performs pinching.SELECTED DRAWING: Figure 1

Description

The present invention relates to a technology for holding a cooking plate that is heated to a high temperature and used to grill and serve grilled meat, steak, etc. individually. This invention relates to gripping technology that reduces the labor required to carry plates and the like.

Many restaurants, such as family restaurants and steakhouses, often use cast iron cooking plates when serving heated foods such as steaks and hamburgers. Although such cast iron cooking plates are excellent in that they can serve deliciously cooked food while still being hot, they have two major problems. One of them is the problem of burns. When serving steaks, etc., it is common to be served with a saucer that does not require direct contact with the cooking plate such as a heated iron plate, and when serving food and drinks, the cooking plate is left on the saucer. I will do it. Most of the saucers are made of wood, which does not easily transmit heat from the hot cooking plate, but even if you are holding onto the wooden saucer, you may accidentally touch the plate when you are busy. The problem is that you end up getting burned. Therefore, there is a need for technology that allows safe transportation of high-temperature cooking plates.

The second problem is the weight of the cooking plate. Cast iron cooking plates, which prevent heat from escaping, are ideal for steaks and other dishes that require slow heating. However, cast iron cooking plates have a higher specific gravity and are heavier than those made of aluminum or enamel, so when you are busy serving customers, you often have to hold one plate in each hand and place it on the table. Especially when it comes to iron plates for steak, even the lightest plates weigh around 1kg, and the heavier ones can weigh over 3kg. Considering that 453.6g of 1 pound steak is placed on it and the wooden saucer is included, it becomes quite heavy. Even if you use a relatively light steak plate of about 1 kg and a wooden saucer (about 200 g) for a typical 200 g steak, it is not light at all, and if you do this repeatedly in a day, it will hurt your wrists. The problem is what causes it. Therefore, if there was an auxiliary device that would reduce the strain on the wrists when carrying heavy cooking plates, even women with limited strength could safely carry the plates without hurting their wrists. I can say that. In addition, if you have auxiliary tools, the effort required to carry them will be reduced and you will be able to serve customers more efficiently.

In view of the above problems, various technical proposals have been made in the past. For example, a technology with the title of the invention as a "tableware holder" has been disclosed (see Patent Document 1). This technology solves the problem of ``providing a tableware grip that can stably grip dishes and pots and that is convenient for the user to apply force.'' The device has a first claw whose front end is bent to form an axis, a first claw whose distal end is bent to form a tilt angle and a hook body slightly inclined inward, and a first claw whose front end is bent to form an axis hole. a second pawl having a tilt angle and an inwardly sloping hook body, the distal end of which is bent, the shaft is inserted into the shaft hole, and a sleeve is fitted over the shaft. a handle is provided between the upper portions of each of the first and second claws, and a plurality of finger rings are protrudingly provided for inserting fingers into the handle to grasp and unfold the dish grip; Another feature is that a holding rod having a shallow inverted V shape is provided at the bottom of each of the first and second claws. However, the technique described in Patent Document 1 uses the force of human hands to hold the object, and has a different structure from the technique of the present invention, which uses an elastic member to assist the holding force.

Furthermore, a technique titled "earthen pot holder" has been disclosed (see Patent Document 2). Specifically, the problem was to ``reduce the time and hassle of having to wear gloves when holding and carrying a hot clay pot.'' The solution was to ``reduce the time and hassle of having to wear glove-like objects when holding and carrying a hot earthenware pot.'' When the handle is spread outward and the hook is hung on the handle of the earthenware pot, the gripping cloth is firmly fixed by the arch-shaped spring, making it possible to easily hold the hot earthenware pot.'' It has become. However, it can be said that the technology described in Patent Document 2 has something in common with the present invention in that it is possible to carry hot cooking utensils without getting burned, but in order to hold them, you have to grasp them in two places. The structure is different from the present invention in that it can be carried with both hands, leaving one hand free.

Furthermore, a technology named "cooking container gripping tool" has been disclosed (see Patent Document 3). Specifically, the objective was to ``provide a cooking container gripping tool that requires only a shallow insertion depth into the cooking container and that can maintain a stable gripping state.'' an inner abutting body having an outwardly extending protrusion drawn in a linear manner, an outer abutting body having an inwardly extending protruding part extending linearly in an arc, the inner abutting body and the outer abutting body, A gripping position in which the outward convex portion and the inward convex portion are close to each other and the side wall of the cooking container, which is the object to be grasped, is sandwiched between both convex portions, and the outward convex portion and the inward convex portion are The problem is solved by providing a cooking container gripping device having supporting means that supports the cooking container in a relatively movable manner between standby positions spaced apart from each other. It can be said that the technology described in Patent Document 3 has a common problem with the present invention in that it is a gripping tool that allows cooking utensils to be used safely. However, the configuration is such that the cooking utensil is held at one fulcrum and held with one hand, so the weight is concentrated in one hand. Therefore, the burden on one wrist is large, and the invention of Cited Document 3 has not yet solved the problem of the present invention.

Utility model registration No. 3083645 Utility model registration No. 3117558 JP2020-14610

The present invention prevents burns caused by touching the iron plate or splashing oil when transporting high-temperature and heavy items such as steak plates, and also reduces labor when transporting heavy cooking plates and the like. In particular, the objective is to provide technology that reduces the burden on the wrists.

The present invention is a tableware gripping tool comprising a grip handle, four arms, a base plate, and an elastic member, wherein the arm is inserted into an insertion hole of the base plate through the elastic member and a stopper plate. The arm narrows upward, so when the grip handle is grasped, the claws provided at the tip of the arm expand outward, and when the grip handle is released, the grip is performed. adopt.

Moreover, the present invention can also adopt a configuration in which the vertical and horizontal dimensions of the surface of the base plate are larger than the outer edge dimensions of the cooking plate.

It is also possible to adopt a configuration in which the vertical and horizontal dimensions of the surface of the base plate 30 are smaller than the outer edge dimensions of the cooking plate T.

According to the plate handle according to the present invention, by using the handle as a handle when carrying a hot cooking plate, it is possible to carry it without touching the cooking plate or the saucer, so that it is possible to carry heated steaks, etc. It has the excellent effect of shielding oil from splashing and allowing safe transport of cooking plates, avoiding the risk of burns.

Further, according to the plate handle according to the present invention, it is possible to hold a heavy cooking plate with a handle having four arms. A large moment acts on the distance from the fulcrum, placing a heavy burden on the wrists, which can be said to have caused problems in terms of labor burden and safety for food and beverage providers. However, according to the plate handle according to the present invention, the weight is distributed and the distance between the load and the handle is small, so the load acts linearly on the entire arm, reducing the burden on the wrist. It has a great effect.

Furthermore, the plate handle according to the present invention not only reduces the burden on the wrist, but also has the excellent effect of allowing even women and elderly people with limited arm strength to easily serve customers. .

Furthermore, according to the plate handle according to the present invention, it is possible to easily carry the cooking plate by grasping the handle, which makes it possible to eliminate the need for a wagon especially in small restaurants, thereby expanding the manner of customer service. It has the excellent effect of being able to

In addition, in the plate handle according to the present invention, if a structure is adopted in which the vertical and horizontal dimensions of the surface of the base plate are larger than the outer edge dimensions of the cooking plate, oil splashes from cooked steak etc. can be shielded. This has the excellent effect of contributing to ensuring the safety of food and beverage service providers.

In addition, in the plate handle according to the present invention, if a configuration is adopted in which the vertical and horizontal dimensions of the surface of the base plate are smaller than the outer edge dimensions of the cooking plate, the weight can be reduced, so that the above-mentioned labor burden can be reduced. It exhibits an excellent effect in that the reduction effect can be made more effective.

FIG. 1 is a perspective view illustrating the basic configuration of a plate handle according to the present invention. FIG. 1 is a basic configuration plan view illustrating the basic configuration of a plate handle according to the present invention. FIG. 2 is an explanatory view of the operating state of the plate handle according to the present invention. It is a usage state explanatory view explaining the usage state of the plate handle concerning the present invention.

The present invention is a tableware gripping tool for gripping a heated cooking plate, which includes one grip handle, four arms, one base plate to which a base shaft is fixed, and a plurality of elastic members. The end of the arm is fixed to the grip handle and inserted into the insertion hole of the base plate via the elastic member and the stopper plate, and the arm has a curved portion extending from the insertion hole toward the grip handle. Because of this, when the grip handle is grasped or released, the arm is raised and lowered via the lifting bearing part that slides on the base shaft fixed to the base, and the claw part provided at the tip opens and closes inwardly and outwardly. Its greatest feature is that it does. The following will explain based on the drawings. However, the shapes and configurations are not limited to those shown in the drawings, and can be changed within the scope of obtaining the effect of creating the technical idea of the present invention.

FIG. 1 is a perspective view illustrating the basic configuration of a plate handle 1 according to the present invention. Moreover, FIG. 2 is a four-sided view of the basic configuration explaining the basic configuration of the plate handle 1 according to the present invention, FIG. 2(a) is a front view, and FIG. 2(b) is a plan view. , FIG. 2(c) is a side view, and FIG. 2(d) is a bottom view.

The grip handle 10 is a single handle member for lifting and moving the cooking plate T provided on the upper part of the base plate 30 while holding it therebetween. The material and shape are not particularly limited, but it is preferable to use a thickness that is easy to grip, a corrugated shape to prevent slipping, or a wooden material that is not easily affected by heat. In addition, with grips that are supported on one side, which is common in conventional technology, if the gripping part is close to the cooking plate T, there is a high risk of burns due to oil splashing, etc. Conversely, if the gripping part is far from the cooking plate T, the moment increases and the wrist This would have placed a heavy burden on them. In the present invention, since the entire body is evenly gripped and suspended, the load acts straight in the longitudinal direction of the arm, reducing the burden on the wrist.

The arm 20 is composed of four arm-like members for gripping the cooking plate T and the saucer U, has a claw portion 21 at the tip, and extends downward from the grip handle 10 to grip the cooking plate T and the saucer U. These are arms for holding the saucer U. Note that by having a shape that is inclined toward the insertion hole 31, the claw portion 21 opens and closes in response to the operation of the grip handle 10.

The claw portion 21 is a claw for gripping a cooking plate T such as a cast iron iron plate for steak and a saucer U. These claws are provided at the tips of the four arms 20 and are portions that grip the cooking plate T and the saucer U. As for the shape, it is desirable to form it in a shape that tapers toward the tip so that it can easily fit into the gap between the cooking plate T and the table.

The base plate 30 is a plate-shaped member provided for operating the grip handle 10 and the four arms 20. A base shaft 61 that receives the elastic member 40 that is compressed and repulsed by the operation of the grip handle 10 and allows the grip handle 10 to slide is fixed. Furthermore, by blocking the heat from the cooked food and the cooking plate T, it is useful for preventing burns, and it also serves to prevent oil and the like from splashing.

In addition, in the plate handle 1 according to the present invention, if a configuration is adopted in which the vertical and horizontal dimensions of the surface of the base plate 30 are larger than the outer edge dimensions of the cooking plate T, the oil splashed from the cooked steak etc. This can further enhance the effect of shielding food and drink, contributing to ensuring the safety of food and beverage service providers. On the other hand, if a configuration is adopted in which the vertical and horizontal dimensions of the surface of the base plate 30 are smaller than the outer edge dimensions of the cooking plate T, the weight of the plate handle 1 as a whole can be reduced, so that the above-mentioned labor burden can be reduced. This means that the reduction effect can be more effectively exerted.

The insertion hole 31 is a hole through which the arm 20 provided on the base plate 30 is inserted. As shown in the drawings, the arms 20 are shown as elongated holes, but because the arms 20 have a shape that tapers upward, a force is generated that pushes them apart laterally. At this time, since the arm 20 is bent so as to be narrow near the grip handle attachment part, the arm 20 has an inclination angle with respect to the insertion hole, so the hole is made elongated so that the arm 20 can easily pass through without getting caught. It is something. As a result, the arm 20 is guided by the insertion hole when moving up and down, and is slidable to easily release the force, thereby ensuring smooth movement of the arm 20. Further, in consideration of maintainability, consideration has been given to making it easier to remove the arm 20 when disassembling it.

The elastic member 40 is a member for obtaining a repulsive force in response to the vertical movement of the grip handle 10, and specifically, a coil spring or the like can be considered. The linear shape, the number of turns, etc. are appropriately determined in consideration of the relationship with the force that tends to return to its original state from the elastic deformation accompanying the opening/closing operation of the arm 20.

The stopper plate 50 is a pedestal member provided to apply the elastic force of the elastic member 40 to the arm 20.

The lift bearing part 60 is fixed to the grip handle 10 by expanding and contracting the distance from the lever 62 that bridges between the two base shafts 61 fixed to the base plate 30 by grasping and releasing the grip handle 10. This is a shaft receiving part that allows the arm 20 to move up and down.

The base shafts 61 are two shafts fixed perpendicularly to the base plate, and are shafts inserted into the lift bearing part 60 in order to raise and lower the arm 20 fixed to the grip handle 10.

The lever 62 is a lever that spans between the two base shafts 61 fixed to the base plate 30. This member is used to extend or contract the distance between the grip handle 10 and the lever 62 that spans between the two base shafts 61 fixed to the base plate 30 by gripping or releasing the grip handle 10. By such an operation, the arm 20 fixed to the grip handle 10 can be moved up and down.

The cooking plate T is an article to be gripped by the plate handle 1 according to the present invention. Specifically, a representative example of these is a cast iron cooking utensil for steak. In addition to cast iron, the materials also include forged products, thin-walled iron plates, stainless steel, aluminum, enamel, and ceramics. In terms of shape, it refers to all types of vessels without handles, such as plates, bowls, and containers for stew. Note that the cooking plate T includes a wooden tray serving as a saucer U for a cast iron cooking utensil for steak, etc., and is shown in FIG. 4 as an explanatory diagram of the state of use. As shown in FIG. 4, the claws provided on the four arms 20 grip a wooden saucer U that serves as a tray, and carry a hot steak plate or the like on top of the plate to a table or the like for serving. can. Although not shown in the drawings, it is also desirable to form grooves into which the claws 21 fit into the bottom side of the cooking plate T or its saucer U as a special part of the plate handle 1 according to the present invention.

FIG. 3 is an explanatory view of the operating state of the plate handle 1 according to the present invention. FIG. 3(a) shows the grip handle 10 in a released state, and FIG. 3(b) shows the grip handle 10 in a released state. It shows a state in which the number 10 is held. As shown in FIG. 3(a), in the open state where no force is applied to the grip handle, force acts on the four arms 20 via the elastic member and the stopper plate in the direction in which the arms 20 are pulled up from the base plate. This shows that the claw portion 21 at the tip of the arm 20 moves inward. On the other hand, FIG. 3(b) shows that when the grip handle 10 is gripped in a direction that reduces the distance from the handle protruding from the base plate, the claws 21 at the tip of the arm 20 tend to open to both sides. state. From the state before the cooking plate T is sandwiched shown in FIG. 3 to the sandwiched state shown in FIG. Operate to place the cooking plate T on the table.

FIG. 4 is a usage state explanatory diagram illustrating the usage state of the plate handle 1 according to the present invention, in which food is placed on the cooking plate T, this is placed on the saucer U, and the saucer U is moved between the four arms. 20 shows an example in which it is sandwiched. The base plate 30 shields oil and heat splashing from food such as cooked steak, and when the base plate 30 is larger than the cooking plate T, the heated cooking plate T and saucer U are protected from hand damage. You can also protect yourself from touching your body.

According to the plate handle 1 according to the present invention, many food and beverage providers such as family restaurants and steakhouses can handle hot steak plates, etc. to customers without causing burns when serving food and drinks. It is thought that the possibility of industrial use is high because it can be served safely, it can be carried with less strain on the wrists caused by heavy cooking plates, and it is possible to reduce the labor burden on workers. It is something.

1 Plate handle 10 Grip handle 20 Arm 21 Claw portion 30 Base plate 31 Insertion hole 40 Elastic member 50 Stopper plate 60 Elevating bearing portion 61 Elevating pivot 62 Lever T Cooking plate U Receiver

Claims (3)

A tableware gripping tool for gripping a heated cooking plate (T),
one grip handle (10);
Four arms (20) and
a single base plate (30) to which the base shaft (60) is fixed;
a plurality of elastic members (40);
Consisting of
The end of the arm (20) is fixed to the grip handle (10) and inserted into the insertion hole (31) of the base plate (30) via the elastic member (40) and stopper plate (50). is,
Since the arm (20) has a curved portion extending from the insertion hole (31) toward the grip handle (10), the base shaft is fixed to the base (30) by gripping or releasing the grip handle (10). The plate handle (1) is characterized in that the arm (20) is raised and lowered via a lifting bearing part (60) that slides on the handle (61), and a claw part (21) provided at the tip opens and closes inward and outward. ). Plate handle (1) according to claim 1, characterized in that the longitudinal and lateral dimensions of the surface of the base plate (30) are larger than the outer edge dimensions of the cooking plate (T). Plate handle (1) according to claim 1, characterized in that the longitudinal and lateral dimensions of the surface of the base plate (30) are smaller than the outer edge dimensions of the cooking plate (T).