JP2540851Y2 - Electric grater - Google Patents

Description

[Detailed description of the invention]

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an electric grater suitable for grated radish and viscous yam.

[0002]

2. Description of the Related Art As a conventional electric lowering device, a drive unit in which a drive shaft is rotatably supported on an upper surface and an electric motor connected to the drive shaft is built in, and the upper surface of the drive unit is inserted through the drive shaft. A dish plate to be covered, a blade disk attached to the drive shaft, and provided in close proximity so that an end of the discharge plate is parallel to the plate plate, and a cooking material mounted to cover the blade disk with respect to the plate plate. And a lid having a discharge unit for discharging the cooked cooking material.

[0003] The cooking ingredients supplied from the charging section are:
After being cooked to a desired state by the blade disk rotating with the driving of the electric motor and being received on the plate, the blade is scraped off from the plate by the discharge plate rotating integrally with the blade disk to the outside from the discharge portion. Is discharged.

[0004]

However, in the case where the radish is grated by the above-described electric grater, the scraping plate is provided so as to be in parallel with and close to the plate. The cooking material received in can be scraped and discharged efficiently, but in the case of grated yam, etc., it has a viscosity and it is in a connected state in the grated state, When scraping with a scraping plate having an end parallel to the plate, even if a part is being discharged, the other part is attached to the end of the scraping plate. Is attached to the plate.

[0005] For this reason, cooking materials such as yam could not be effectively discharged.

This disadvantage can be solved by providing a gap between the upper end of the scraping plate in the rotation direction of the scraping plate close to the plate and the plate to reduce the width of a plane parallel to the plate. But,
In this case, conversely, cooking ingredients such as radish could not be efficiently scraped and discharged.

The present invention has been devised in order to solve the above-mentioned conventional drawbacks, and an object of the present invention is to connect a less viscous cooking material and a viscous material with a single blade disk. It is an object of the present invention to provide an electric grater which can efficiently discharge any of the cooking ingredients grated to a state.

[0008]

[Means for Solving the Problems] Therefore, claim 1
A drive unit rotatably supporting a rotation shaft connected to the electric motor, and a plate having the drive unit inserted through the rotation shaft and attached to cover the upper surface, and having a discharge opening in a part of a bottom plate. A container, a knife disk detachably mounted on the rotating shaft above the dish container, and having a cutter for grinding the cooking material to a desired state; and a knife disk mounted on the dish container or the drive unit so as to cover the knife disk. , Placed on an electric grater with a lid having an input section for feeding and guiding the cooking material to the blade disk, at least a pair of discharge fins are provided at diagonal positions on the outer periphery of the blade disk, respectively.
Each discharge fin has its outer peripheral end along the inner peripheral surface of the dish container, and is inclined downward from the lower side to the upper side in the rotation direction of the blade disk so that the upper end is close to the bottom surface of the dish container. And a notch is formed on the outer peripheral side of the upper end in the rotational direction of the blade disk in one discharge fin and on the inner peripheral side of the upper end in the rotational direction of the blade disk in the other discharge fin. Do it. Then, when the cooking material is supplied from the input portion in a state where the blade disk is rotated in a predetermined direction in accordance with the driving of the electric motor, the cooking material grated to a desired state by the rotating blade disk is received on a dish container. Then, the sheet is scraped by the discharge fins and discharged from the discharge opening. When scraping the cooking material from the dish container with the discharging fins and discharging, the non-viscous cooking material such as radish is provided with alternate cutouts at the upper end in the rotation direction of each discharging fin. Therefore, when one scraping fin is used for scraping, some cooking material remains, but the remaining cooking material can be scraped and discharged by the other discharging fin. In addition, for cooking materials that are viscous like yam and are grated in a connected state, a notch is provided at the upper end in the rotation direction of each discharge fin,
The respective discharge fins prevent the cooking material from being pressed against the bottom plate of the dish container, thereby enabling the cooking material to be discharged in a connected state.

[0009]

[0010]

[0011]

[0012]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described below with reference to the drawings.

FIG . 1 is an exploded perspective view schematically showing an electric grater, FIG. 2 is a vertical sectional view at the center of the electric grater, and FIGS . 3 and 4 are schematic perspective views schematically showing discharge fins.

The drive unit 3 of the electric grater 1 is integrally formed with a stand 5 having a self-standing leg.
A substantially cylindrical protruding surface portion 7 is integrally formed on the upper surface. A plurality of engaging recesses 7a extending in the vertical direction are formed on the outer periphery of the protruding surface portion 7.

A rotating shaft 9 having an axis in the vertical direction is rotatably supported at the center of the protruding surface portion 7, and an electric motor 11 built in the drive unit 3 is drivingly connected to the rotating shaft 9.

A dish container 13 is mounted on the upper surface of the driving section 3 so as to be positionable. A through hole 13b through which the rotating shaft 9 is inserted is formed in the center of the flat portion 13a of the dish container 13 that matches the flat shape of the protruding surface 7.

A hanging wall 13c having a predetermined height is integrally formed on an outer edge of the flat portion 13a, and a plurality of engaging projections (not shown) extending in a vertical direction are formed on an inner peripheral surface of the hanging wall 13c. ,
It is formed so as to coincide with the engagement recess 7a.

At the lower end of the hanging wall 13c, a bottom plate 13e extending in the radial direction with a predetermined width and an upright wall 13f standing at a predetermined height on the outer periphery of the bottom plate 13e are integrally formed.

The discharge side bottom plate 13e has a discharge opening 13g with a predetermined length in the rotation direction.

The projection 7 is inserted into the space surrounded by the flat portion 13a and the hanging wall 13c so that the engagement projection and the engagement recess 7a engage.

A blade disk 17 is detachably mounted on the rotating shaft 9. A boss 17a is formed on the lower surface of the center portion of the blade disk 17 so as to be insertable into the rotating shaft 9, and a skirt portion 17b is formed on an outer peripheral edge thereof, and a lower end thereof extends to a lower portion of the hanging wall 13c. Are formed integrally with each other so as to be spaced apart from the outer peripheral surface by a small distance.

On the upper surface of the blade disk 17, first and second cutters 19 and 21 for grate are rotatably supported at positions eccentric from the center. A lowering blade is formed on the upper surfaces of the first and second cutters 19 and 21.

On the outer peripheral surface of the skirt portion 17b of the blade disk 17, a pair of discharge fins 23 and 25 are formed at diagonal positions whose outer peripheral ends are close to the inner peripheral surface of the upright wall 13f.

Each of the discharge fins 23 and 25 has the lower side in the rotation direction positioned above the upright wall 13f and the upper end in the rotation direction positioned lower.
It is formed in an inclined state close to e. The inner peripheral side of the upper end in the rotation direction of one discharge fin 23 has V
A V-shaped notch 25b is provided on the outer peripheral side of the upper end in the rotation direction of the other discharge fin 25.
Are formed so as to be alternate with the notches 23b.

A lid 27 is detachably attached to the dish container 13. On the upper surface of the lid 27, a charging portion 27a is integrally formed so as to communicate with the inside.

A pair of engagement pieces 27b are formed integrally on the outer peripheral surface of the lid 27 so as to be able to engage with the engaged portion 13h formed on the outer peripheral surface of the upright wall 13f.

Reference numeral 29 in the figure denotes a power switch provided on the outer surface of the drive unit 3.

Next, the operation of the electric grater 1 formed as described above will be described.

When the electric motor 11 is driven by turning on the power switch 29, the blade disk 17 attached to the rotating shaft 9 is rotated clockwise as shown in FIG.

In this state, when a low-viscosity cooking material, such as radish, is pushed into the upper surface of the blade disk 17 through the input portion 27a, the cooking material is moved to the first and second portions of the rotating blade disk 17. Cutter 19.2
1 to grate to the desired state.

The grated cooking material is applied to the upright wall 1 of the dish container 13 by the centrifugal force of the rotating blade disk 17.
After adhering to the inner peripheral surface of 3f, it is dropped on the bottom plate 13e while being scraped off the upright wall 13f by the discharge fins 23 and 25, and the bottom plate 13e is rotated by the end of the discharge fins 23 and 25 on the upper side in the rotation direction. While being scraped off from the surface, it is guided to the discharge opening 13g and discharged to the outside.

At this time, the cooking material adhered to the bottom plate 13e is first scraped off by the upper end in the rotation direction of one of the discharge fins 23, and a V-shaped inside is formed inside the upper end in the rotation direction. Since the notch 23b is formed, a part of the cooking material corresponding to the notch 23b remains.

However, since the notch 25b is also formed on the outer peripheral side of the upper end in the rotation direction of the other discharge fin 25, some of the cooking material which has not been scraped off by the one discharge fin 23 is formed. Can be scraped and discharged by the non-cut portion at the end on the upper side in the rotation direction.

Therefore, in the case of a cooking material having a low viscosity such as radish, the cooking material is substantially parallel to the bottom plate 13e, but the upper end of the one and the other discharge fins 23 and 25 in the rotational direction. Can be scraped off and discharged reliably.

On the other hand, in the case of a cooking material which becomes viscous and connected when grated like yam or the like, on the other hand, the centrifugal force of the blade disk 17 which rotates in the same manner as described above causes the upright wall 13f to be attached. After being adhered to the inner peripheral surface, it is scraped off from the inner peripheral surface by the respective discharge fins 23 and 25 and guided to the bottom plate 13e side, and then scraped by the upper end of the discharge fins 23 and 25 in the rotation direction. It is discharged outside through the discharge opening 13g while being taken.

In the case of cooking materials such as yam and the like which are viscous in the grated state, they are in a connected state. Therefore, when a part of the cooking material is discharged, it is continuously discharged in a connected state. I have.

When such a cooking material is scraped off by a discharge fin having an end parallel to the bottom plate 13e, the cooking material is pressed against the bottom plate 13e by the discharge fin and further adheres. Therefore, the cooking material partially discharged from the discharge opening 13g is drawn into and adhered to the bottom plate 13e again, and could not be efficiently discharged.

However, the discharge fins 23 according to the present embodiment
V-shaped notches 23b and 25b are formed at the upper end in the rotation direction at 25, and the relative area to the bottom plate 13e is small, so that the cooked material that has been ground down and connected is spread on the bottom plate 13e. The discharge openings 13 and the discharge fins 23 and 25.
The cooking material discharged from g can be prevented from being pulled back onto the bottom plate 13e again and discharged.

For this reason, even for cooking materials such as yam which are grated into a viscous and connected state, the discharge fins 23/25 having V-shaped cutouts 23b / 25b on the inside and outside, respectively. It can be efficiently scraped from the standing wall 13f and discharged in a connected state.

In the above description, the first and second cutters 19 and 21 are rotatably supported at the eccentric portion on the upper surface of the blade disk 17. However, as shown in FIG. 21 is rotatably supported, and gears 65 and 67 are attached to lower ends of support shafts 61 and 63 that protrude toward the bottom surface side of the blade disk 17.
May be engaged with the gear 69 provided on the outer peripheral surface of the boss 17 a of the blade disk 17, and the first and second cutters 19 and 21 may be respectively rotated with the rotation of the blade disk 17.

In this case, in the embodiment, the fibers and the like of the cooking material are cut by arbitrarily rotating the first and second cutters 19 and 21 by the cutting resistance with the cooking material. In this method, the first and second cutters 19 and 21 forcibly rotating can reliably cut and grate the fibers of the cooking material.

In the above description, one of the discharge fins 2 is used.
3 and a notch 23b on the inside, and the other discharge fin 25
Notches 25b are provided on the outside of the bottom plate 13e to reduce the relative area of the discharge fins 23 and 25 with respect to the bottom plate 13e on the upper side in the rotation direction. However, as shown in FIG. The V-shaped concave and convex portions 71a and 73a may be formed at the ends on the upper side in the direction so as to be alternate with each other to reduce the relative area with respect to the bottom plate 13e.

[0043]

For this reason, the present invention can efficiently discharge both a low-viscosity cooking material and a viscous connected cooking material by a single blade disk. It is possible to provide a possible electric grater.

[Brief description of the drawings]

FIG. 1 is an exploded perspective view schematically showing an electric grater.

FIG. 2 is a central longitudinal sectional view of the electric grater.

FIG. 3 is a schematic perspective view schematically showing one discharge fin.

FIG. 4 is a schematic perspective view schematically showing the other discharge fin.

FIG. 5 is an explanatory diagram showing a modified embodiment.

FIG. 6 is an explanatory diagram showing a modified embodiment.

[Explanation of symbols]

1: Electric grater 3: Drive unit 9: Rotating shaft 11:
Electric motor 13: Dish container 17: Blade disk 17
b: Skirt portion 23: Ejection fin 23b: Notch 25: Ejection fin 25b: Notch 27: Lid

Claims (2)

(57) [Scope of request for utility model registration] 1. A rotary shaft connected to an electric motor is rotatable.
The drive unit to be supported on the
And is attached so as to cover the top surface, and is discharged to a part of the bottom plate
Dish with an opening for attachment and detachable to the rotating shaft above the dish
Grated cooking ingredients to the desired condition
Knife disk with blade cutter, dish container or drive
Is installed so as to cover the blade disk
It has an input section that guides the input of cooking ingredients to the disc
On the electric grater with the lid
At least a pair of discharge fins are located diagonally on the outer circumference of the
And each discharge fin has a plate on the outer peripheral end.
Along the inner surface of the container
From the top of the dish container
It is formed close to the bottom and has one discharge
Outer circumference of the upper edge of the blade disk in the rotation direction
Rotation of the knife disk at the side and other discharge fins
An electric lowering device in which notches are formed on the inner peripheral side of the upper end in the direction . 2. A rotary shaft connected to an electric motor can be rotated.
The drive unit to be supported on the
And is attached so as to cover the top surface, and is discharged to a part of the bottom plate
Dish with an opening for attachment and detachable to the rotating shaft above the dish
Grated cooking ingredients to the desired condition
Knife disk with blade cutter, dish container or drive
Is installed so as to cover the blade disk
It has an input section that guides the input of cooking ingredients to the disc
On the electric grater with the lid
At least a pair of discharge fins are located diagonally on the outer circumference of the
And each discharge fin has a plate on the outer peripheral end.
Along the inner surface of the container
From the top of the dish container
It is formed close to the bottom and has one discharge
Edge of the blade disk in the direction of rotation
In the direction of rotation of the blade disk in the discharge fin
An electric lowering device in which uneven portions are formed at the side ends so as to be alternated .