JP2760256B2 - Electric grill cooker - 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 porcelain cooker, and more particularly to an electric porcelain cooker having a heater at the bottom of a base and a cooking board placed on the heater.

[0002]

2. Description of the Related Art Conventionally, this type of electric porcelain cooker employs a cooking plate having a substantially flat bottom portion, while maintaining a contact surface with a heater on which the cooking plate is placed, and using a cooking plate having an approximately flat bottom portion on the bottom surface. Cooking can be done.

[0003]

However, since the substantially flat bottom of the cooking board is warped by heating from the heater, a so-called surface heater having a flat heating surface is used as a heat source. On the contrary, the contact surface with the heater may be hindered. Poor contact causes unevenness in the heat conducting portion.

On the other hand, when a sheathed heater bent on a plane so as to reach each part of the heating area is used as a heat source,
Even if both flatnesses are ensured, a heat conducting portion can be obtained only in the elongated linear portion of the sheathed heater.

[0005] Therefore, in any case, the heat conduction from the heat source heater to the cooking board tends to be uneven. Since the flat bottom of the cooking board is kept to a minimum necessary thickness to reduce the weight of the whole, unevenness of the heat conduction portion directly affects the upper surface temperature of the bottom of the cooking board, In addition, temperature unevenness corresponding to the heat unevenness occurs. In addition, the heat source heater is arranged at the substantially central portion of the bottom of the base for safety of equipment and use, etc., and the heat conduction to the periphery of the cooking plate tends to be delayed. Since the portion is easily affected by the outside air and quickly radiates heat to the surroundings, the temperature near the bottom of the cooking board tends to be insufficient.

[0006] If the temperature of the upper surface where cooking is performed at the bottom of the cooking board is uneven as described above, uniform heating cannot be performed at each part of the upper surface of the bottom, causing uneven grilling and uneven cooking, and successfully achieving cooking. It is not possible. Also, a decrease in the contact surface due to the warpage of the bottom of the cooking board causes a decrease in the heat conduction efficiency and the heating efficiency.

[0007] Further, when cooking is performed on the upper surface of the flat bottom of the cooking board, the cooking juice and the fat do not move from the place, but they are put together on the food and made into a boiled state or sticky. This also leads to a failure to successfully cook.

[0008]

SUMMARY OF THE INVENTION In order to achieve the above-mentioned object, the present invention relates to an electric porcelain cooker having a heater at the bottom of a base and a cooking board placed on the heater. The lower surface of the bottom placed on the heater of the cooking board is a flat surface, and the upper surface of the bottom where cooking is performed is a curved surface in at least one direction rising toward the center, and the wall thickness is increased toward the center. It is characterized by having made it.

In this case, the heater is fixed on the bottom of the base at a predetermined height, and is provided at the bottom of the base and in contact with a part of the bottom of the cooking plate placed on the heater and detecting the temperature of the cooking plate. Is supported so as to be able to move up and down with respect to the base, and is urged by a spring so as to be at the uppermost position, so that the uppermost position of the sensor is higher than the normal height at which the sensor contacts the bottom part. Can be.

[0010] In these, the heater is a sheathed heater, which has a heat shield plate on the inner surface of the base, and a sheath heater is installed on the heat shield plate via a reflection plate. A mounting part having a spacer part for defining a gap between the reflecting plate and the spacer part serving as an upward retaining part, and a forked part protruding from the upper surface of the reflecting plate from below and receiving the sheathed heater and being caulked; And a support fitting that is attached to the heat shield plate and protrudes downward from the upper surface of the reflection plate to receive and support a portion different from the fitting for the sheathed heater.

[0011]

According to the above construction of the present invention, the bottom of the cooking board is
It has a flat lower surface and a curved upper surface in at least one direction in which the central portion is higher than the surroundings, and the thickness increases toward the central portion. Deformation such as warping is unlikely to occur even when placed on top and subjected to heating, and maintains a sufficient contact surface even with a heater that simply has a flat heat conduction surface, heat conduction efficiency and It is possible to prevent the heating efficiency from decreasing over time, and there is no inconvenience that the material cost increases and the weight increases as compared with the case where the entire bottom of the cooking plate is increased.

Further, since the central portion of the bottom of the cooking plate is thickened, the heat capacity is high and even if the heat conduction from the heater on the lower surface is uneven, the received heat is spread over a flat surface and the upper surface is stored. So that the heat reaches the upper surface of the bottom almost equally and the temperature of the upper surface can be made uniform, and the periphery of the bottom of the cooking pan is thin and has a small heat capacity, so it is thickened. Unlike the central part, which has a large heat capacity, heat conduction is fast, and the heat from the heater received on the lower surface is quickly transmitted to the periphery of the bottom of the cooking plate and the upper surface of this periphery, eliminating the temperature difference from the central part of the upper surface of the bottom. It is possible to reduce the temperature unevenness over the entire upper surface of the bottom of the cooking board so that uniform heating can be achieved.

Further, the bottom upper surface of the cooking plate has a curved surface in at least one direction in which the central portion is higher than the surrounding portion as described above, and cooking juice and fat generated during cooking are removed from the bottom upper surface of the cooking plate. So that the cooking juice and fat are separated from the food without gathering on the food on the top of the bottom of the cooking pan and gather around the bottom of the cooking pan. can do.

In this case, the heater is fixed at a predetermined height, and a sensor for detecting the temperature of the cooking board in contact with a portion of the bottom of the cooking board is supported so as to be able to move up and down and is in contact with the bottom of the cooking board. If the spring is urged to be at the uppermost position higher than the normal height, the sensor can be depressed against the spring when the cooking plate is placed on the heater, so that the sensor can be depressed from the normal height. The cooking board can be placed in close contact with the heater, which fits naturally on the fixed heater without being disturbed by a tall sensor, and the sensor is raised by the spring as much as the sensor is pressed down against the spring. Since the bottom portion of the cooking board is pressed against the bottom of the cooking board in order to be restored, the temperature detection can be accurately performed by making the bottom portion of the cooking board surely contact the sensor.

Further, in these, when a sheathed heater as a heat source heater is installed via a heat shield plate and a reflector plate at the bottom of the base, a spacer portion for defining a gap between the heat shield plate and the reflector plate is provided. By using a mounting member having the spacer portion serving as an upward retaining portion and a bifurcated portion projecting from below on the upper surface of the reflection plate and receiving and caulking the sheathed heater, the spacer and the reflection plate of the mounting member An upward retaining structure, and the fact that the mounting bracket is caulked to the sheath heater above the reflector serves as a retainer below the reflector, so that the reflector and the sheath heater can be moved through the mounting bracket. It can be set as one handling part, which is fitted to a support fitting previously attached to a heat shield plate on the inner surface of the base, and this support fitting is projected above the reflection plate. By positioning the reflection plate on the heat shield plate and supporting the support bracket so as to face a predetermined portion of the sheathed heater, the gap between the reflection plate and the heat shield plate is fixed by the spacer portion of the mounting bracket. In this state, the sheathed heater can be properly mounted together with the reflector simply by fixing the reflector to the heat shield in this state.

[0016]

1 to 10 show an electric porcelain cooker according to a first embodiment of the present invention.

As shown in FIGS. 1 to 3, a metal heat shield plate 2 is provided on the inner surface of a dish-shaped resin base 1 which is open at the top through a heat insulating spacer 3 having a hole. Safe gap 4
And is attached by a screw 5. A leg 6 is integrally formed on the bottom of the base 1.

A sheath heater 8 is provided on the heat shield plate 2 via a reflector 7 made of a metal plate and having a mirror-finished upper surface. A metal cooking board 9 is placed on the sheath heater 8. It has become.

The heat shield plate 2 and the cooking board 9 each have a slightly rounded rectangular shape in plan view, and an operation section 12 having a control circuit 11 built in at one end of the base 1 corresponding to the longitudinal direction. Are integrally formed so as to open downward, and a resin lid 13 is fitted into the opening, and is screwed in several places.

A heat radiating hole 14 as shown in FIG. 4 is provided at an appropriate position of the base 1 and the lid 13.

For mounting the reflection plate 7 and the sheathed heater 8, a mounting bracket 15 and a support bracket 16 as shown in detail in FIGS. 6 to 8 are used. The mounting bracket 15
A spacer portion 15a for defining a gap between the heat shield plate 2 and the reflection plate 7 is provided. The spacer portion 15a serves as an upward retaining portion, and the forked portion 15b projects from below on the upper surface of the reflection plate 7 so that the sheathed heater. 8 is received and caulked. The support bracket 16 is attached by screws 17 with the positioning claws 16a engaged with the heat shield plate 2 and protrudes downward from the upper surface of the reflection plate 7 to receive a portion different from the attachment bracket 15 of the sheathed heater 8. It is mounted and supported.

By using such a mounting bracket 15, a structure for preventing the mounting bracket 15 from coming off from the reflection plate 7 at the spacer portion 15a, and the mounting bracket 15
Is crimped to the sheath heater 8 on the reflector 7 at the forked portion 15b, thereby preventing the reflector 7 from falling downward, so that the reflector 7 and the sheath heater 8 Can be set as one handling part, and this is fitted into a support fitting 16 previously attached to the heat shield plate 2 on the inner surface of the base 1 by fitting an engagement hole 18 to the support fitting 16.
Are projected above the reflection plate 7, the reflection plate 7 is positioned on the heat shield plate 2, and the support bracket 16 is supported so as to face a predetermined portion of the sheathed heater 8. Spacer 1 of mounting bracket 15 between 16
A predetermined space can be set at 5a, and in this state, the sheathed heater 8 can be properly mounted together with the reflector 7 by simply fixing the reflector 7 to the heat shield 2 with screws 19 or the like. Therefore, highly accurate assembly can be easily achieved.

In the present embodiment, the supporting portion of the sheath heater 8 by the mounting bracket 15 and the supporting portion of the sheath heater 8 by the supporting bracket 16 are as shown in FIGS. 3 and 8, but are not limited thereto. In addition, the upper surface of the sheathed heater 8 is a flat surface 8a that is coplanar to increase the contact ratio with the cooking board 9. In addition, in order to surely achieve the caulking connection by the forked portion 15b of the mounting bracket 15, the lower surface of the sheathed heater 8 is also formed as a flat surface 8b at this caulked portion. Bifurcated part 15a for caulking
The caulking portion of the sheathed heater 8 is bent slightly downward so that the caulking portion does not become higher than the sheathed heater 8, so that the caulked portion is at a lower position.

As a result, the sheathed heater 8 is fixed at a predetermined height on the base 1, the heat shield plate 2, and the reflection plate 7, whereas the sheath heater 8 is in contact with a part of the bottom 9a of the A sensor 21 for detecting the temperature of the heat shield plate 2 is supported so as to be able to move up and down with respect to the heat shield plate 2 and is urged by a spring 22 so as to be at an uppermost movement position higher than a normal height in contact with a part of the bottom portion 9a. is there.

More specifically, as shown in detail in FIG. 8, the sensor 21 is formed in a bar shape and fixed to the sensor base 24, and is formed on a downward projecting portion 25 provided on the lower surface of both ends of the cooking plate 9. The cooking temperature of the cooking board 9 is detected by fitting into the concave groove 25a. The sensor base 24 is formed by forming an iron plate in a downward channel shape. A slide guide 26 is fixed downward at two locations on a diagonal line with a screw 27 and a nut 28, and the slide guide 26 is attached to the heat shield plate 2. Through the holes 31 provided at two diagonal bottoms of the bottom of the sensor receiving recess 29 so as to be able to slide up and down from above, and to prevent the nuts 28 from slipping upward. The sensor base 24 and the sensor 21 are urged to be always at the uppermost position by fitting the spring 22. At the uppermost position, the nut 28 for retaining the sensor is in the sensor receiving recess 29 of the heat shield plate 2.
Is defined by contacting the lower surface of the bottom of the.

Further, a downward projecting piece 24a provided so as to be located on one diagonal intersecting with the diagonal where the slide guide 26 is provided on both side walls of the sensor base 24 is inserted into the sensor receiving recess 29 of the heat shield plate 2. Of the sensor base 24 can be slid up and down into corresponding guide holes 32 provided on the corresponding diagonal lines at the bottom of the sensor base 24.
Can be guided together with the slide guide 26.

The sensor 21 is connected to a bimetal-type temperature control mechanism 33, which senses the temperature of the cooking board 9 and transmits it to the bimetal contact portion 33 a of the temperature extending mechanism 33, and the temperature control shaft of the temperature control mechanism 33. When the temperature of 33b reaches a set temperature by operating and rotating the connecting member 33c via the connecting member 33c as shown in FIGS. 1, 3, and 9, the bimetal contact portion 33a separates from the energizing contact 33d, The power supply to the sheath heater 8 is cut off.

As described above, the sheath heater 8 is fixed at a predetermined height, and the sensor 21 for detecting the temperature of the cooking board 9 in contact with a part of the bottom 9a of the cooking board 9 is supported so as to be able to move up and down. When the cooking plate 9 is placed on the sheathed heater 8 when the spring 22 is urged by the spring 22 so as to be at the uppermost position higher than the normal height in contact with a part of the bottom portion 9a, the sensor 21 is used.
Can be pressed down against the spring 22, and the cooking board 9 can be placed in close contact with the sheath heater 8 fixedly installed without being disturbed by the sensor 21 higher than the normal height. The sensor 21 is pressed down against a part of the bottom 9a of the cooking panel 9 as the sensor 21 is pressed down against the spring 22 so as to be lifted and returned by the spring 22. Is reliably brought into contact with the sensor 21 so that temperature detection can be performed accurately.

In this embodiment, in particular, as shown in FIGS. 1 and 2, a bottom portion 9 a
Is flat, the upper surface of the bottom 9a where cooking is performed is a curved surface in the width direction that increases toward the center, and the wall thickness increases toward the center.

As described above, the bottom portion 9a of the cooking board 9 has a flat lower surface and an upper surface having a curved surface in the width direction in which the central portion is higher than the surrounding portion, and the wall thickness increases toward the central portion. Therefore, even if it is placed on the sheath heater 8 provided on the bottom of the base 1 and is heated, deformation such as warpage is unlikely to occur, and a sufficient contact surface with the sheath heater 8 is maintained. In addition, it is possible to prevent the heat conduction efficiency and the heating efficiency from decreasing with time, and to increase the material cost and increase the weight as compared with the case where the entire bottom portion 9a of the cooking board 9 is thickened. There are no inconveniences.

The central portion of the bottom portion 9a of the cooking board 9 has a large thickness so that the heat capacity is high and even if the heat conduction from the sheath heater 8 on the lower surface is uneven, the heat received can be spread over a plane. Since the heat reaches the upper surface while accumulating heat, the heat reaches the upper surface of the bottom portion 9a almost equally, and the upper surface temperature can be made uniform. The peripheral portion of the bottom portion 9a of the cooking plate 9 has a small thickness and a small heat capacity. Since it is small, the heat conduction is fast, unlike the central portion, which is thickened and has a large heat capacity. The difference in temperature from the center of the upper surface can be eliminated, and the unevenness in temperature over the entire upper surface of the bottom portion 9a of the cooking pan 9 can be reduced to enable uniform heating.

Further, the upper surface of the bottom portion 9a of the cooking board 9 forms a curved surface in at least one direction in which the central portion is higher than the surrounding area, as described above, so that cooking juice and fat generated during cooking can be removed from the cooking board 9. So that the cooking juice and the fat may fall down to the lower peripheral side of the upper surface of the bottom 9a of the cooking board 9
It is possible to separate the food from the food without gathering the food on the upper surface and to gather around the bottom 9 a of the cooking board 9.

A glass lid 41 is fitted to the inner peripheral step 9d at the mouth of the cooking board 9 so as to be closed. A resin handle 4 is attached to the outer surface of both ends of the lid 41 in the longitudinal direction.
2 are attached by screws 43.

As shown in FIGS. 4, 5, and 9, a magnet plug connection port 44 for connection to a power source is provided laterally on one side of the operation unit 12 of the base 1, and a magnet plug receiver 45 is provided. Is sandwiched between the base 1 and the lid 13. As a result, the power supply connection cord connected to the base 1 extends outside in the width direction, not in the longitudinal direction of the base 1, so that it has an advantage that it is not easily disturbed, and it is easy to prevent the power supply connection cord from falling off due to being caught during use.

The sensor receiving recess 2 at the bottom of the heat shield plate 2
9 has a concave portion 30 for receiving the projection 25 on the side of the cooking board 9 that is not opposed to the sensor 21, and the cooking panel 9 is provided with the sensor 21 on either side of the projection 25 on both sides in the longitudinal direction. Even when fitted to the base body 1 so as to face each other, the other protruding portion 25 is allowed to escape to the concave portion 30 so as not to affect the close mounting of the cooking board 9 on the sheathed heater 8. Either of the two fitting directions can be used without any problem.

Guide ribs 40 projecting outward are integrally formed on both sides of each corner portion of the outer periphery of the cooking board 9, and when the cooking board 9 is fitted to the base 1, the heat shield plate 2 is formed.
The cooking board 9 can be positioned at a predetermined position on the base 1 by contacting the inner surface of the cooking board 9.

As shown in FIG. 9, the packaging of the electric porcelain cooker A of this embodiment is performed by fitting protective blocks 51 and 52 on both sides in the width direction as shown in FIG. Is inserted into the box 53 without backlash so that it can be protected from external force.

However, one of the protection blocks 51 is made of a light-weight cushioning material such as styrene foam, as in the prior art, while the other protection block 52 is a state in which the electric porcelain cooker A is set up as shown in FIG. The protective block 5 is formed of a resin material satisfying sufficient strength and hardness to hold the protective block 5 as shown by a solid line in FIG.
2, it is small and stable by utilizing a narrow vertical space, and is easy to take out and can be stored.

FIGS. 11 and 12 show a second embodiment of the present invention.
2 is different from the first embodiment. Groove 61
An annular groove 63 that connects the ends of the groove 61 is formed around the area where the ridge 62 is formed.

According to this embodiment, the grooves 61 and the ridges 62 can further suppress warpage due to the mechanical shape of the cooking board 9 due to heat, and reduce the contact area between the grilled food and the upper surface of the cooking board 9. At the same time, cooking juice and fat easily pass through the portions between the grooves 61 and the ridges 62 into the peripheral portion of the upper surface of the cooking board 9, in the present embodiment, into the annular grooves 63 without disturbing the food.

FIGS. 13 and 14 show a third embodiment of the present invention, in which the base 1 and the cooking plate 9 have a circular planar shape, the upper surface of the bottom 9a is spherically curved, and the groove 61 is radial. The second embodiment is different from the second embodiment in that the second embodiment is formed.

However, the cooking plate 9 having a substantially rectangular plane shape as shown in the first and second embodiments can also be formed in a shape curved in one or more directions, for example, in the longitudinal direction and the width direction.

[0043]

According to the present invention, the bottom of the cooking plate has a flat bottom surface and a top surface having a curved surface in at least one direction in which the central portion is higher than the surrounding portion. And deformation such as warping hardly occurs even when heated by the heater, and maintains a sufficient contact surface even with a heater having a simply planar heat conduction surface to improve heat conduction efficiency and heating. Since the efficiency can be prevented from decreasing over time, wasteful power consumption is eliminated, and material costs are increased and the weight is increased as compared with the case where the entire bottom of the cooking plate is increased. It is inexpensive and convenient to use.

The central part of the bottom of the cooking plate has a large heat capacity due to the increase in thickness, and even if the heat conduction from the heater on the lower surface is uneven, the received heat is spread over a plane to equalize while storing the heat and equalize the upper surface. To make the upper surface temperature uniform, and the bottom portion of the cooking plate has a small thickness and a small heat capacity, so heat conduction is fast, and the heat from the heater received on the bottom surface is applied to the bottom portion of the cooking plate and the vicinity thereof. It is quickly transmitted to the upper surface and eliminates the temperature difference from the center of the bottom upper surface, reducing unevenness in temperature over the entire upper surface of the bottom of the cooking board and avoiding partial heating unevenness due to uniform heating can do.

Further, as described above, the bottom upper surface of the cooking plate forms a curved surface in at least one direction in which the central portion is higher than the surrounding portion, so that cooking juice and fat generated during cooking can be removed from the bottom upper surface of the cooking plate. As it moves down to the lower peripheral side, the cooking juice and fat are separated from the food without gathering on the food on the top of the bottom of the cooking board and gather at the periphery of the bottom of the cooking board, Baked dishes can be successfully achieved without the influence of cooking juice or fat.

In this case, the heater is fixed at a predetermined height, and a sensor for detecting the temperature of the cooking pan is biased by a spring so that the sensor can be moved up and down to the uppermost position higher than the normal height. The cooking board can be placed in close contact with the heater without being disturbed by the sensor and can be placed in close contact with each other to improve heat transfer efficiency and heating efficiency. By crimping to a part of the bottom of the board, temperature detection is accurately performed, and grilling can be achieved as set.

Further, in these, furthermore, a spacer portion for defining a gap between the heat shield plate on the inner surface of the base and the reflective plate thereon serves as an upward retaining portion, and a forked portion is formed below the upper surface of the reflective plate. By using a mounting bracket that is more protruded to receive and seal the sheathed heater, the sheathing heater, which is a reflector and a heat source heater, is used as one handling component. By positioning the reflection plate on the heat shield plate and supporting a predetermined portion of the sheathed heater, the reflection plate and the sheathed heater can be easily mounted in an appropriate positional relationship.

[Brief description of the drawings]

FIG. 1 is a sectional view showing an electric pottery as a first embodiment to which the present invention is applied.

FIG. 2 is a cross-sectional view of the electric potter of FIG. 1 as viewed in a different direction.

FIG. 3 is a plan view showing the electric porcelain apparatus of FIG. 1 with a cooking board removed.

FIG. 4 is a bottom view showing a part of a bottom portion on the operation section side of the electric pottery apparatus of FIG. 1;

FIG. 5 is a front view of a power supply connection port of FIG. 4;

FIG. 6 is a perspective view showing a mounting structure of a reflector and a sheathed heater of the electric pottery apparatus of FIG. 1;

FIG. 7 is a front view showing a fitting for attaching the reflector and the sheathed heater of FIG. 6;

FIG. 8 is an exploded perspective view showing a detection sensor for detecting a cooking temperature of a cooking board and a temperature control unit.

9 shows a storage state of the electric pottery device of FIG. 1 by a solid line,
It is a perspective view showing the state just before packing with a virtual line.

FIG. 10 is a sectional view of FIG. 9;

FIG. 11 is a plan view showing a second embodiment of the present invention.

FIG. 12 is a sectional view of a main part of the electric pottery apparatus of FIG. 11;

FIG. 13 is a plan view showing a third embodiment of the present invention.

FIG. 14 is a sectional view of a main part of the electric ware of FIG. 13;

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Base 2 Heat shield 7 Reflector 8 Sheath heater 9 Cooking board 9a Bottom 15 Mounting bracket 15a Spacer 15b Bifurcation 16 Support bracket 17 Screw 21 Sensor 22 Spring 25 Projection 25a Depth groove 26 Slide guide

Claims (3)

(57) [Claims] 1. An electric porcelain cooker having a heater on a bottom portion of a base, on which a cooking plate is placed, wherein the bottom surface of the bottom placed on the heater of the cooking plate is a flat surface. ,
An electric porcelain cooker characterized in that an upper surface of a bottom where cooking is performed is a curved surface in at least one direction that becomes higher toward a central portion, and a wall thickness is increased toward the central portion. 2. A heater is fixed at a predetermined height on the bottom of the base, and a sensor provided on the bottom of the base and in contact with a part of the bottom of the cooking plate placed on the heater to detect the temperature of the cooking plate. 2. The sensor according to claim 1, wherein the sensor is supported so as to be able to move up and down with respect to the base, and is biased by a spring so as to be at the uppermost position, so that the uppermost position of the sensor is higher than a normal height at which the sensor contacts the bottom part. Electric grill cooker. 3. The heater is a sheathed heater. The heater has a heat shield plate on the inner surface of the base, and a sheath heater is installed on the heat shield plate via a reflector. A mounting part having a spacer part that defines a gap between the mounting part and the spacer part serving as an upward retaining part, the forked part protruding from below on the upper surface of the reflection plate, receiving the sheathed heater and being caulked, 3. The electric porcelain according to claim 1, further comprising: a support fitting that is attached to the heat shield plate and protrudes from the upper surface of the reflection plate from below to receive and support a portion different from the fitting for the sheathed heater. Cooking device.