JP3001300U - Heating cooker - Google Patents

Abstract

(57) [Summary] [Purpose] A single heat source forcibly circulates convective heat and hot air from the flame in the pan, and effectively utilizes radiant heat from the lid to significantly improve thermal efficiency and shorten cooking time. Another object of the present invention is to provide a heating cooker which is excellent in energy saving, improves workability of cooking, and can prevent smoke from being generated during cooking, and is suitable for mass production at low cost. [Configuration] a. It has a heat radiating part 6 composed of a plurality of vent holes 7 which are respectively bored and arranged along the circumference or polygonal periphery centered on the central part, and are arranged inside the heat radiating part 6 at a predetermined interval. An inner lid portion 12 having a plurality of ventilation holes 13 in the central portion provided therein, and an inner lid portion 12 having the ventilation holes 15 and 16 in the central portion and the peripheral side portion which are arranged at a predetermined interval from the inner lid portion 12. A lid portion B having a lid portion 14, and b. A pot portion A provided with a tubular opening portion 1 formed in a tubular shape on the bottom portion so as to project inward, and a rib 2a formed on the bottom portion 2 from the base portion of the tubular opening portion 1 toward the peripheral wall portion. It has the composition which has.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 The present invention relates to a heating cooker used for cooking and processing food.

[0002]

[Prior art]

 Conventionally, food is cooked by heating the entire bottom surface of a cooking device such as a pan, a net or a frying pan with an open flame such as a gas stove.

[0003]

[Problems to be solved by the device]

 However, in the above-described conventional configuration, the entire bottom surface of the cooker is directly heated by a gas stove or the like, and the lid is also single-layered, and thus has the following problems. (1) There are problems that the water at the bottom of a pan such as a frying pan will immediately boil and destroy the shape of the cooked product, or that gravy and umami components will flow out to the bottom of the pan to reduce the taste of the cooked product and that the cooked product tends to burn. It was (2) Further, in order to prevent these problems, there is a problem that the adjustment of the heat of the gas stove, etc. requires skill and the adjustment work is complicated and troublesome. (3) When cleaning, it is difficult to remove stains, so the surface of the pot bottom may be rubbed with a scrubbing tool, etc., which causes the problem of damaging the fluorinated surface of the pot bottom quickly. (4) Since the heating is performed only by heat conduction from the bottom of the pan, not only the heat of the cooker is dissipated, but also the flame escapes to the outside through the bottom surface of the cooking utensil, resulting in extremely poor thermal efficiency. (5) There is a problem that cooking time is long due to poor heat efficiency, workability is poor, and a large amount of heat energy is consumed. (6) Since the fire does not easily reach the inside of the cooked food, the cooked food has to be turned over many times, and the cooking work is complicated, and the cooked food is turned over using chopsticks, etc. However, there is also a problem that it looks bad. (7) Stewed dishes such as gratin, cookies, and cakes that are rarely cooked, and steamed dishes such as shumai and steamed bread are complicated because the cooker must be replaced each time, and the kitchen utensils are scattered around the kitchen. Had a point. (8) Some pans and frying pans have a lid, but these are intended to prevent evaporation of the juice and to prevent deterioration of thermal efficiency due to evaporation of the juice. It had a problem that it was difficult to bring out its taste. (9) Fish, dried fish, meat, etc. are cooked by using a net over an open flame to cook. However, they are hard to burn, and a lot of smoke is generated, which causes them to stay in the room and smells on the walls. There was a problem that it could not be removed and the room became dirty. In addition, condominiums such as condominiums and apartments have the problem that if smoke is generated, the neighboring rooms will smell and become annoying. Therefore, in order to solve these problems, Japanese Utility Model Publication No. 3-66315 discloses a rice cooker having a heater built into the inner lid, but it consumes electric energy separately as a heat source and is limited to the rice cooker. However, it has a problem that it cannot be used for ordinary cooking.

The present invention solves the above-mentioned conventional problems. One heat source forcibly circulates convective heat and hot air of a flame in a pan, and effectively utilizes radiant heat of a lid to improve thermal efficiency. Cooking cost suitable for mass production at a low cost that not only significantly improves, but also shortens cooking time, is excellent in energy saving, improves workability of cooking, and prevents smoke from being generated during cooking. The purpose is to provide a container.

[0005]

[Means for Solving the Problems]

In order to achieve this object, the cooking device of the present invention has the following configuration. The cooking device according to claim 1 comprises: a. There is a heat radiating section consisting of a plurality of vent holes that are perforated and arranged along the circumference of a virtual circle or a virtual polygon centering on the central part, and at least the central part has a predetermined interval inside the heat radiating part. An inner lid portion having a plurality of vent holes in the central portion arranged with a space, and a vent hole portion in the central portion and the outer peripheral portion in which the inner lid portion and at least the central portion are arranged with a predetermined interval. A lid portion having an inner lid portion having b. And a pot portion having a tubular opening portion formed in a tubular shape and projecting inward of the bottom portion. The heating cooker according to claim 2 is the cooking device according to claim 1, wherein the lid portion has a bulging portion having a circular, elliptical, or polygonal upper surface formed in a substantially flat shape in a central portion thereof. The heat radiation part is formed on the peripheral surface of the output part. The cooking device according to claim 3 is the cooking device according to claim 1 or 2, wherein the inner lid portion and the inner lid portion are fitted or covered in the bulging portion of the lid portion, and a lower surface of the inner lid portion is provided. The lid is formed so as to be substantially flush with the inner wall surface of the top plate of the lid. A heating cooker according to a fourth aspect is the heating cooker according to any one of the first to third aspects, wherein the heat radiating plate is provided in the central portion of the lower surface of the heat radiating portion with a predetermined interval. . The heating cooker according to claim 5 is the cooker according to any one of claims 1 to 4, wherein the opening ratios of the vent holes of the heat dissipation part, the inner lid part, and the inner lid part are the inner lid part. > Heat dissipation part> It has the composition formed so that it may become an inner lid part. The cooker according to claim 6 is the cooker according to any one of claims 1 to 5, wherein the gap l ₁ between the heat radiating portion and the inner lid portion, and the gap l between the inner lid portion and the inner lid portion. ₂ has a configuration in which l ₁ ≧ l ₂ . A heating cooker according to a seventh aspect has the configuration according to any one of the first to sixth aspects, in which a window portion is formed on a side wall portion or an upper surface of the lid portion. The heating cooker according to claim 8 is the heating cooker according to any one of claims 1 to 7, wherein the diameter d ₁ of the opening end of the cylindrical opening of the pan portion and the diameter d ₂ of the burner of the stove are 0. ． 4d ₂ ≦ d ₁ <3d _{2 and} preferably 0.7d ₂ ≦ d ₁ ≦ 2d ₂ and / or a step shape around the opening start end of the cylindrical opening of the outer bottom of the pot. Has a concave portion. The heating cooker according to claim 9 is the cooker according to any one of claims 1 to 8, further comprising: a handle portion having the lid portion formed at one end, and a hook portion at the other end. The portion has a structure in which a lid hooking portion that engages with the hooking portion is provided at one end of the side portion. The heating cooker according to claim 10 is the heater according to any one of claims 1 to 9, wherein a rib is formed inside the bottom portion from the base of the tubular opening toward the peripheral wall, or the rib of the bottom is formed. It has a configuration in which a net body is detachably arranged inside.

Here, as the material of the pot portion and the lid portion, and also the inner lid portion and the inner lid portion, aluminum-based, iron-based, copper-based metal, or metal or ceramic made of alloy or the like is compounded. Etc. are used, and particularly aluminum-based, iron-based, and copper-based alloys are preferably used in terms of weight and thermal conductivity. The shape of the pot may be round, oval, rectangular, square, or the like. The shape of the lid is preferably formed so as to cover the pot from the outside or the inside of the pot. This is to prevent convective heat, heat from leaking from the flame or the hot air from the flame, and improve the thermal efficiency. The inner lid and the inner lid may be formed in a flat plate shape and may be arranged in close contact with the side wall of the lid with a spacer or other well-known method at predetermined intervals, but they have substantially the same diameter as the heat radiating portion. It may be formed in the shape of a tray, and each peripheral wall portion or edge portion thereof may be formed at a predetermined interval.

The vent holes and vent holes of the heat radiating part, the inner lid part, and the inner lid part are formed in a round shape, a spindle shape, a gourd shape, a polygonal shape such as a triangle or a square. Each hole is 0.1cm ² ~4.5cm ^2, it is preferably formed on 0.15cm ² ~2.5cm ^2. It is desirable that the diameter of the vent hole portion in the central portion of the inner lid portion and the inner lid portion be formed small, and the diameter of the vent hole portion in the peripheral portion of the heat radiating portion and the inner lid portion be formed wide. This is because the reflected heat in the central part is effectively used and the convective heat and the circulating heat are effectively used in the peripheral part. The vent hole of the heat radiating part is 1.5 to 3 from the diameter of the cylindrical opening of the pan located at the center. It is desirable to be formed along a virtual concentric circle of 5 times. The opening ratio depends on the size of the lid and the calorie of the heat source (LPG, LNG, etc.), but it is preferably 3 to 25%, and more preferably 7 to 20%. This is to enhance the heat storage effect. The vent hole of the inner lid is formed along a virtual circumference that is approximately concentric with the cylindrical opening of the pan, and it depends on the calorie of the heat source. It is formed by piercing along an imaginary circumference that is double, preferably 1.1 to 1.5 times. As the radiant heat becomes too strong as it becomes smaller than 1.1 times, it is recognized that the top and bottom surfaces of the cooked food are unevenly burned. It is not preferable because unevenness in burning tends to occur on the upper and lower surfaces, and it takes time to cook. Although the aperture ratio depends on the size of the inner lid and the amount of heat of the heat source, 3 to 30%, preferably 4 to 25% of the area of the inner lid is used. This is to increase the lid heating effect and to thermally decompose organic substances such as smoke, thereby preventing smoke from being emitted to the outside. If the aperture ratio is too small, the draft effect is weakened, and if it is too large, the temperature of the high temperature chamber is lowered, which is not preferable. It is desirable that the vent hole portion of the inner lid portion is formed along the virtual circumference substantially concentric with the cylindrical opening portion of the pot portion at the central portion and the outer peripheral portion. The central part is formed in a small hole shape to enhance the flame reflectivity, and the diameter of the vent hole is 0.8 to 4 times the diameter of the cylindrical opening, preferably 1.1 to 3 times. Formed twice. A tendency that the reflected heat becomes too strong as it becomes smaller than 1.1 times, and a tendency that the reflected heat becomes weaker as it becomes larger than 3 times is observed, and uneven heating tends to occur on the upper and lower surfaces of the cooked food. Is recognized. The opening ratio of the central portion is 7 to 27%, preferably 12 to 24% of the area of the inner lid portion. This is to effectively utilize the reflected heat and to decompose organic matter in the smoke passing through the holes. The opening ratio of the outer peripheral portion is 5 to 30%, preferably 10 to 20% of the area of the inner lid portion. When it is less than 10%, it tends to hinder the circulation of hot air and convective heat of the entrained flame, and as it exceeds 20%, it tends to decrease the efficiency of reflected heat and radiant heat. This is not preferable because it tends to cause uneven burning. The opening ratio of the vent holes of the heat radiating portion, the inner lid portion and the inner lid portion is such that the heat radiating portion: the inner lid portion: the inner lid portion = approximately 12 to 5: 7 to 3: 5 to 20, preferably 6 to 10: 6. It is preferably from 4:10 to 16. If the aperture ratio of the heat dissipation part is too large compared to the inner cover part, the amount of heat released from the heat dissipation part will increase and the amount of heat circulating in the cover part will decrease, which is not desirable, and the aperture ratio range of the inner cover part and the inner cover part Outside, the amount of heat in the inner lid and the inner lid is too large or too small, which causes a lot of smoke and uneven cooking, which is not preferable. Further, if the aperture ratio of the heat radiating portion is too smaller than that of the inner lid portion, there is a risk that the lid portion may be discolored by heat or burned, which is not preferable. In addition, the inhalation of flame deteriorates and the thermal efficiency decreases, which is not preferable. Furthermore, if the opening ratio of the inner lid is small, the amount of heat circulated in the pot is small and the circulation heat cannot be used, which is not preferable.

[0008] clearance l ₂ of the gap l ₁ between the inner lid part and the inner cover portion of the inner cover portion and the heat radiating portion _{0.5l 2 ≦ l 1 ≦ 3l 2} , preferably in l ₂ ≦ l ₁ ≦ 1.5 l ₂ It is formed. If l ₁ becomes smaller than l ₂ , the heat quantity of the stove becomes large and the amount of heat radiation becomes large, which may cause burns and the like. As l ₁ becomes larger than 1.5 l ₂ , the inner lid part is cooled too much and circulates. It is not preferable because it lowers the temperature of hot air. It is preferable that l ₁ and l _{2 be 2} mm to 50 mm, preferably 3 mm to 30 mm, more preferably 4 mm to 15 mm. When l ₁ and l ₂ are less than 2 mm, the heat radiating portion is excessively heated, which may cause burns and the like, and further convection heat and circulation of hot air are hindered, which is not preferable. Also, as l ₁ and l ₂ become larger than 15 mm, the lid becomes bulky, and it becomes easier to take up space during storage, and as l ₂ becomes larger than 15 mm, radiant heat of the inner lid is effectively used. It is not preferable because it disappears.

The heat shield plate is arranged substantially concentrically with the cylindrical opening of the pan and its size is 1.0 to 4 times that of the cylindrical opening, although it depends on the size of the calorie of the heat source. , Preferably 1.5 to 3 times as large. This is to store the heat of the rising flame of the burner of the gas stove for heat storage, to prevent overheating of the heat radiating part and its surroundings, to prevent accidents such as burns, and to prevent discoloration of the lid part due to heat. When the size is less than 1.5 times, it becomes difficult to obtain the heating prevention effect, and when it exceeds 3 times, the entire lid tends to be overheated. The shape is formed in a circular shape or another shape according to the shape of the inner lid portion and the like.

Diameter d of the end of the opening formed at the bottom of the pot₁And the diameter of the gas stove d₂Depends on the height of the tubular part depending on the size of the pot, etc., but generally d₂> D₁As it becomes difficult to inhale the flame into the cylindrical opening, the thermal efficiency tends to decrease, which is not desirable.₂> D₁In this case, it becomes remarkable, which is not preferable. Also, d ₁ > 2d₂As it becomes, the low temperature air is also sucked along with the hot air of the flame, which lowers the thermal efficiency.₁> 3d₂In that case, it is not preferable because the effect becomes remarkable.

It is preferable that the ribs and nets of the pot portion are formed at a height that allows hot air to pass under the food. This is because not only the heat transfer at the bottom of the pot but also the heat of the circulating hot air is used effectively. The window part is formed on the top plate part or the peripheral wall part of the lid part, and tempered glass or the like is arranged and fixed. This is to confirm the cooking condition. As a shape, a round shape, a rectangle, or a square is preferably used. It is preferable to provide the fixing locking portion because the lid portion is fixed to the pot portion. In addition, it is preferable to provide a handle on the pot and lid in terms of portability and workability. City gas, LPG, or LNG is preferably used as the heat source. Further, alcohol fuel and solid fuel used for camping are also suitably used.

[0012]

[Action]

 With this configuration, the flame of the heat source such as the stove and its hot air circulate in the pot and the lid, so that the heat of the flame can be directly used. The inner lid of the lid reflects the hottest external flame such as a gas flame, and the reflected heat can directly heat the food. Since the lid part has a three-layer structure, heat is trapped inside the lid part, and the heat radiation part and the inner lid part and the gap between the inner lid part and the inner lid part become the middle greenhouse and high temperature chamber, respectively, and the heat radiation of the lid part is prevented. it can. The hot air passes through the ventilation hole in the center of the inner lid to heat the inner lid to red heat or to a high temperature, and the hot air is circulated inside the pan via the ventilation holes on the outer periphery of the inner lid. Since it can be heated, every corner of the cooked food can be heated. Furthermore, since the cooked food is heated by radiant heat as well as the reflected heat of the red-heated inner lid portion, the thermal efficiency can be significantly increased. The gap between the inner lid and the inner lid is a high temperature chamber, and the inner lid and the inner lid are red-heated, so the smoke generated in the pot is secondarily burned and decomposed. When passing through the red-heated inner and inner lid vent holes, the heat decomposes 90% to 100% of the organic matter in the smoke, depending on the type of food and the amount of heat on the stove. It can be smokeless. The gap between the inner lid portion and the heat radiating portion can prevent diffusion of heat in the inner lid portion and prevent overheating of the heat radiating portion. Since there is a gap between the bottom of the pan due to the ribs on the bottom of the pan, it is possible to heat the bottom of the cook by heat transfer from the bottom or radiant heat and the heat of the circulating hot air. Not only can it be cooked fluffy and deliciously, but the top surface can be appropriately browned, and since it is not necessary to turn over the cooked food, the workability of cooking work can be significantly improved and the cooking time can be significantly shortened. By installing a heat shield inside the heat radiation part, the radiant heat of the inner lid part that has become hot or red and the heat radiation part and its surroundings due to the hot air of the flame are prevented from overheating, and the lid part is protected by high temperature. It is possible to prevent discoloration of the product and prevent burns and the like by suppressing the temperature rise of the lid. The tubular opening has a structure that sucks in flames such as gas, and the high-temperature outside flame is closer to the center and does not directly hit the bottom of the pan, which reduces the risk of food being burnt or sticking to the bottom of the pan. it can. Also, since the flame does not escape to the outside through the bottom of the pot, it is possible to improve thermal efficiency and save energy. Since the heat radiating part and the ventilation holes of the inner and inner lids have a predetermined opening ratio, flames such as gas stoves are sucked into the cylindrical openings due to the draft effect and collected. The hot air can be used efficiently. Since the ribs and nets on the bottom of the pan are provided, it is possible to improve the greasiness of the oil and to give it a nice and beautiful koge. Since the transparent window is provided on the upper surface of the lid, the burning condition can be easily confirmed. The lid can be easily opened and closed and can be easily disassembled so that it can be easily washed. Since the inner lid portion and the inner lid portion are detachably attached to the heat radiation portion, the lid portion can be easily cleaned. Since the heat radiation part is formed flush with the top surface of the top plate of the lid part and the inner lid part and the inner lid part are suspended and fixed to the heat radiation part, disassembly and cleaning can be easily performed. In addition, since the lower surface of the inner lid is flush with the lower surface of the top plate of the lid, there is little unevenness inside the lid, and cleaning is easy.

[0013]

【Example】

 An embodiment of the present invention will be described below with reference to the drawings. (Embodiment 1) FIG. 1 is a perspective view of a pan portion of a heating cooker according to a first embodiment of the present invention, and FIG. 2 is an external perspective view of a lid portion of the heating cooker according to a first embodiment of the present invention. FIG. 3 is a perspective view from the back side thereof, and FIG. 4 is an exploded perspective view of the inner lid portion and the inner lid portion of the heating cooker according to the first embodiment of the present invention. In FIG. 1, A is a pot portion formed in a rectangular shape, and 1 is a protruding portion formed in a cylindrical shape at the inner center portion of the pot portion A. The flame of a gas stove or the like is collected and taken into a heating cooker. The cylindrical opening 2 for removing, the bottom 2a of the pan A, 2a is a rib radially formed from the base of the central cylindrical opening 1 of the bottom 2 toward the peripheral wall, and the rib 2a extends to the peripheral wall. Although it may be formed by cleaning, it is convenient for cleaning when it is formed with a gap from the peripheral wall. 3 is a stepped bulge formed around the opening start end of the cylindrical opening 1 of the bottom 2, 4 is a pot handle arranged on both sides of the pot A, and 5 is one pot handle 4 or a side portion thereof, which is a lid hooking portion including a hole or the like for hooking and fixing the lid portion to the pot portion A. In FIG. 2 and FIG. 3, B is a lid formed in a rectangular shape so as to cover the pot A from the outside, and 6 is bulged in a substantially central portion of the lid B and has a flat top. At the same time, the heat radiating portion and the heat radiating portion 6 having a large number of air holes formed on the outer peripheral portion are formed integrally with the lid B by a deep drawing method, or separately formed to cover the hole of the lid. It may be welded. Reference numeral 7 denotes a vent hole formed in the heat radiating portion 6 to radiate the cooled hot air inside the lid portion B to the outside, and 8 denotes a lid portion. A heat-resistant glass or the like, which is formed between the bulging heat-dissipating portion 6 of B and the lid handle 10 for visually recognizing the food being cooked placed on the bottom of the pan A, is arranged and fixed. The window portion 9 is provided on one side of the lid portion B, and the hook portion is formed in a hook shape or the like for engaging with the lid engaging portion 5 of the pan portion A to fix the lid portion B. Reference numeral 10 is a lid handle arranged on one side of the lid portion B, and 11 is a rod-shaped object or a screw-shaped object for fixing the heat radiating portion 6 and the inner lid portion and the inner lid portion and the inner lid portion at a predetermined interval. It is a fixing member consisting of and a spacer and caulking both ends, or caulking or fixing with nuts or cap nuts. In FIG. 4, reference numeral 12 denotes an inner lid portion having a tray-like shape and having a plurality of openings in the central portion, and the concave portion side being fitted to the heat radiating portion side, and 12 a being a fixing member 11 of the inner lid portion 12 being inserted and fixed. A member insertion hole, 13 are ventilation holes for the inner lid, which are opened in the center of the inner lid 12, and 14 are formed in a tray shape. 6 is an inner lid portion having a central portion fixed by a fixing member 11 in the center of 6 and a plurality of vent holes on the peripheral side portion, 14a is a fixing member insertion hole of the inner lid portion 14, and 15 is a center portion of the inner lid portion 14. The central vent hole portion 16 is formed on the outer peripheral vent hole portion of the inner lid portion 14.

A method of using the heating cooker of the present embodiment having the above-described configuration will be described below. FIG. 5 is a cross-sectional view of essential parts of the heating cooker showing the usage state of the heating cooker according to the first embodiment of the present invention. Reference numeral 17 denotes a middle temperature chamber gap formed by a gap l ₁ between the heat radiating portion 6 and the inner lid 12, and 18 denotes a high temperature chamber gap formed by a gap l ₂ between the inner lid 12 and the inner lid 14. , 19 is a burner of the gas stove, d ₁ is the diameter of the opening end of the cylindrical opening 1, d ₂ is the diameter of the burner 19, and d ₁ is 0.9d ₂ . The middle lid portion 12 and the inner lid portion 14 are fixed members 11 inserted in the center of the heat radiating portion 6 formed in a tray shape and arranged so as to face each other and abutting the edge portions thereof so as to bulge. It is fixed. C is a cooked food. After placing the cooked food C on the rib 2a of the pan portion A, the heating cooker of the present invention in which the lid portion B is hooked on the pan portion A is set on the gas stove (not shown) and heated. Start. While heating the bottom portion 2, the flame is sucked into the heating cooker due to the draft effect of the concave portion on the bottom surface of the cylindrical opening portion 1 and the step-shaped bulging portion 3, and the inner lid portion 14 is directly heated to become red heat. At that time, since the diameter d 1 of the opening end of the cylindrical opening ₁ is smaller than the diameter d _{2 of the} burner, the draft effect can be enhanced. As a result, not only the inner lid portion 14 but also the inner lid portion 12 is heated to turn red. As shown by the arrow, the flame and the hot air of the flame are red-heated inside the inner lid portion 14 while passing through the central ventilation hole portion 15 of the inner lid portion 14 and part of them are returned from the outer circumferential ventilation hole portion 16 into the pot portion A and the pot portion. It circulates through A and the space 18 for the high temperature chamber. The radiant heat of the inner lid portion 14 that has been red-heated heats the periphery of the food item C except the lower part. The lower part of the cooked food C is heated by the circulating hot air, the radiant heat of the bottom 2 of the pan A and the heat transfer of the rib 2a. Further, the hot air that has passed through the central vent hole portion 15 of the inner lid portion 14 heats the inner lid portion 12 to make it red hot, and also heats the high temperature room gap portion 18 between the inner lid portion 12 and the inner lid portion 14 to become a high temperature chamber. While passing through the vent hole portion 13 for the inner lid. Since the vent hole portion 13 for the inner lid is opened in the central portion of the inner lid portion 12 and the gap l ₂ is narrow, a part of high-temperature hot air short-passes the vent hole portion 13 for the inner lid. 6 and the middle lid portion 12 are heated while heating the middle greenhouse gap portion 17 and pass through the vent holes 7 formed on the outer peripheral side of the heat radiating portion 6 to be released to the atmosphere. The hot air that has passed through the ventilation hole portion 13 for the inner lid is discharged from the ventilation hole 7 of the heat radiation portion 6 while being sufficiently cooled because the gap l ₁ of the gap portion 17 for the intermediate temperature chamber is further large. Further, the temperature of the inner lid 12 and the gap 18 for the high temperature chamber is prevented from lowering due to the hot air which hits the inside of the heat radiating portion 6 and returns toward the inner lid and the radiant heat of the inner lid 12. The hot air convection in the gap between the inner lid portion 14 and the inner lid portion 12 accumulates heat in each lid portion to release radiant heat, and the hot air in the middle greenhouse gap portion 17 is discharged from the central vent hole portion 15 of the inner lid portion 14. Returned to the inside of pot part A. In this way, cooking is performed by convection of hot air, radiant heat, and conduction heat from equipment, so that the top and bottom of the cooked food can be baked evenly, and the cooked food placed in the corner of the pot But you can evenly bake the top and bottom. Smoke generated during cooking is secondarily combusted in the vent holes 15 and 16 in the center and outer circumferences of the gap 18 for the high temperature chamber and the inner lid 14, and the organic substances in the smoke are oxidatively decomposed so that the smoke becomes smokeless. be able to. The fat content produced when cooking fish, meat, etc. is accumulated between the ribs 2a, so that the cooked product does not become sticky due to the fat content. Further, during cleaning, the lid B can be disassembled by removing the fixing member 11, so that not only the inner lid 14 but also the inner lid 12 and the inside of the heat radiating portion 6 can be easily washed. The inner lid portion 14 and the inner lid portion 12 may be integrated by spot welding or the like. It is easy to assemble the lid. In addition, since heating can be performed while looking through the window 8 and looking at the state inside, it is possible to prevent overburning.

As described above, according to this embodiment, the flame is collected by the cylindrical opening, so that the draft effect can be enhanced. Since the flame and its hot air are used directly, the thermal efficiency can be significantly improved and the cooking time can be significantly shortened. Moreover, since the top surface of the cooked food is also heated, it is not necessary to turn the cooked food over during cooking, it is possible to easily cook the inside of the cooked food, improve workability, and obtain a good-looking cooked food. You can The dish does not stick to the bottom, and the lid can be disassembled for easy cleaning. Also, since there is no sticking, it is easy to clean and prevent damage to the fluorinated surface of the pan. You can check the state of the cooked food while looking through the window, so you can prevent overburning. The generated smoke can be combusted and decomposed in the lid, so that the indoor pollution can be prevented.

(Experimental example) Next, using the heating cooker of the present invention, a cooking experiment was performed using various cooked foods. The results are shown in (Table 1). <Specifications of Cooking Cooker of Example> (1) Pan portion: 293 mm × 222 mm rectangular shape (2) Cylindrical opening: opening end d ₁ diameter 70φ, opening start diameter 100φ, stepped recess diameter 150φ The diameter d _{1 at the} end of the opening and the diameter d ₂ of the burner of the gas stove were set to d ₁ / d ₂ = 1.0. (3) Rib height outer peripheral part 5 mm, base side 2 mm (4) Lid part: 314 mm × 244 mm × 39 mm (depth) rectangular shape (5) Heat dissipation part: 190 φ × 20 mm circular bulge in the central part of the lid part It is formed into a shape and has spindle-shaped ventilation holes each having a length of 18 mm formed every 10 ° on the outer peripheral portion, and the aperture ratio is 10%. (6) Inner lid part: a disk shape of 200φ × 5 mm (depth), and 81 holes of 5φ with a center interval of 8 mm were formed in the central portion, and the aperture ratio was 6%. (7) Inner lid: 202φ x 6mm (depth) disk-shaped, central ventilation hole consisting of 81 5φ holes with 8mm center spacing in the center and 18mm every 10 ° on the outer periphery 81 spindle-shaped outer peripheral ventilation holes were formed, and the aperture ratio was 14%. (8) Gap l ₁ between the heat radiating part and the inner lid part: The gap l ₂ between the inner lid part and the inner lid part was formed to be approximately 3: 2. <Gas Stove> A gas stove manufactured by Paloma Co., Ltd. (PA-10H-1) was used as the gas stove, and LPG was used as the gas. The amount of heat was 24,000 Kcal / Nm ³ . (Comparative Example) As a comparative example, a heating test of the same cooked product was performed in the same manner as in the experimental example using grills with lids of the same size. The results are shown in (Table 1).

[Table 1] As is clear from this (Table 1), it was found that the cooking time of the heating cooker of this example can be shortened from 50% (raw shiitake mushroom) to 66% (bone cracker) in comparison with the comparative example. Further, the baked products were slightly browned on both the upper and lower sides, and looked better than the comparative examples, and the baked products were very good. Further, in the experimental example, almost no smoke was observed during the baking, and almost no odor was sensed, but in the comparative example, smoke was remarkably emitted and odor was terrible when the chicken and chicken thighs were cooked.

Embodiments 2 and 3 FIG. 6 is an external perspective view of the lid portion of the heating cooker according to the second embodiment of the present invention, and FIG. 7 is a schematic view of the heating cooker according to the second embodiment of the present invention. FIG. 8 is a sectional view of a part of the heating cooker according to the third embodiment of the present invention. The heating cooker of the second embodiment differs from that of the first embodiment in that the heat radiating portion 6 is formed flush with the upper surface of the top plate portion 20 of the lid B, as is apparent from FIGS. 6 and 7. And the inner lid portion 12 has a bottom portion which is formed in a concave shape inside except the bottom side portion, and has a tray shape which is fixed to the lower surface of the top plate portion 20 of the lid portion B at an edge portion of its peripheral wall. And that the inner lid portion 14 is fixed by covering the concave bottom portion of the inner lid portion 12, and is formed in the middle greenhouse gap portion 17 into a disc shape made of metal such as aluminum or iron. The heat shield plate 21 is pivotally attached to the fixing member 11. On the contrary, the inner lid portion 14 is formed in a tray shape larger than the inner lid portion 12, and the edge portion is fixed to the lower surface of the top plate portion 20 of the lid portion B by welding or the like, and the tray-shaped inner lid portion 12 is formed. The edge portion of the peripheral wall portion may be welded to the inner bottom portion of the inner lid portion 14. Further, the heating cooker of the third embodiment is different from the heating cooker of the first and second embodiments, as is clear from FIG. 8, the inner lid portion 14 is formed in a flat plate shape, and the peripheral end portion is a lid portion B. Is fixed to the inner wall of the lid by welding or the like, the inner lid 12 is fixed to the upper surface of the inner lid 14, and the window 8 is formed on the peripheral wall of the lid B. is there. According to the second and third embodiments having the above-described configuration, the lid B does not have the bulging portion, so that the shape is simple and the outer side of the top plate can be easily washed, and the bulging portion is formed. It is possible to manufacture a heating cooker without performing work such as deep drawing, and since the heat shield plate 21 is pivotally attached, it is possible to prevent the heat radiation part 6 from rising in temperature and improve safety, and it is easy. Since the structure can be made different, productivity can be improved. Further, by forming the window portion on the peripheral wall of the lid portion, it is possible to easily confirm the baking condition, so that the workability of cooking can be improved.

(Fourth Embodiment) FIG. 9 is a cross-sectional view of a main part of a heating cooker according to a fourth embodiment of the present invention. The difference from the heating cooker of the first embodiment is that the lower surface of the inner lid portion 14 is formed flush with the lower surface of the top plate portion of the lid portion B, and the window portion 8 is the upper surface of the top plate portion 20. And a net body 2b such as a metal net is laid on the bottom portion 2 of the pan B so as to be detachable. According to the present embodiment, since the lid portion is configured as described above, the height of the lid portion can be reduced, and the radiant heat of the inner lid portion 14 can be used more effectively. It can be easily washed without removing it. In addition, since the net 2b on the bottom of the pot is detachable, it can be easily washed.

[0019]

[Effect of device]

 As described above, the present invention can realize a heating cooker excellent in mass productivity at a low cost that can exhibit the following excellent effects by this configuration. (1) The hot air of the flame of the heat source such as the stove circulates in the pan or the lid, so that the heat of the flame can be directly used. (2) The inner lid of the lid reflects the hottest external flame such as gas flame, and the reflected heat can directly heat the food. (3) Since the heat radiating portion of the lid has a three-layer structure, heat is trapped inside the lid, and the gap between the heat radiating portion and the inner lid and the gap between the inner lid and the inner lid become the middle greenhouse and the high temperature chamber, respectively. It can prevent the diffusion of heat in the pot. (4) Hot air passes through the vent hole in the center of the inner lid to heat the inner lid to red heat or to a high temperature, and the hot air passes through the vent hole on the outer periphery of the inner lid and enters the pot. As it is circulated, it is possible to heat every corner of the food. (5) Since the cooked food is heated by radiant heat as well as reflected heat of the inner lid which has been red-heated, the thermal efficiency can be remarkably enhanced. (6) Since the gap between the inner lid and the inner lid is a high temperature room and the inner lid and the inner lid are red-heated, the smoke generated in the pan is decomposed, and especially the red-heated When passing through the ventilation holes of the lid and the inner lid, the heat decomposes 90% to 100% of the organic matter in the smoke, depending on the type of food and the amount of heat of the stove, etc., and eliminates smoke. be able to. (7) Due to the gap between the inner lid portion and the heat radiating portion, it is possible to prevent heat from being diffused in the inner lid portion and prevent overheating of the heat radiating portion. (8) Since there is a gap between the food and the bottom due to the ribs on the bottom of the pan, it is possible to heat from the bottom of the food by heat transfer from the bottom and radiant heat and the heat of circulating hot air, meat, fish, hamburger steak. Etc. can be baked fluffy and delicious, and the top surface can be appropriately browned, and since it is not necessary to turn over the cooked food, the workability of the adjustment work can be significantly improved and the cooking time can be significantly shortened. . (9) By providing a heat shield plate inside the heat dissipation part, overheating of the heat dissipation part and its surroundings due to the radiant heat of the inner lid part that has become hot or red and the hot air of the flame is prevented, and It is possible to prevent discoloration of the heat radiating portion and prevent burns and the like by suppressing the temperature rise of the heat radiating portion. (10) The tubular opening has a structure that sucks in flames such as gas, and the outer flame with a high flame temperature is closer to the center and does not directly hit the bottom of the pot, so the food will burn or stick to the bottom of the pot. Can be reduced. In addition, since the flame does not escape to the outside through the bottom of the pot, it is possible to improve thermal efficiency and save energy. (11) Since the ribs on the bottom of the pan are provided, it is possible to improve the greasiness and to give a beautiful koge eye. (12) Since the transparent window is provided on the upper surface of the lid, it is possible to easily confirm the degree of burning. (13) The lid can be easily opened and closed and can be disassembled, so cleaning is easy and handling is easy. (14) Since the inner lid portion and the inner lid portion are detachably attached to the heat radiating portion, the lid portion can be easily washed. (15) If the heat dissipation part is formed flush with the top plate of the lid part and the inner lid part and the inner lid part are suspended and fixed to the heat dissipation part, disassembly and cleaning can be easily performed. Further, if the lower surface of the inner lid is flush with the lower surface of the top plate of the lid, there are few irregularities inside the lid, and cleaning can be performed easily.

[Brief description of drawings]

FIG. 1 is a perspective view of a pot portion of a heating cooker according to a first embodiment of the present invention.

FIG. 2 is an external perspective view of a lid portion of the heating cooker according to the first embodiment of the present invention.

FIG. 3 is a perspective view from the back side of FIG.

FIG. 4 is an exploded perspective view of an inner lid portion and an inner lid portion of the heating cooker according to the first embodiment of the present invention.

FIG. 5 is a cross-sectional view of a main part of the heating cooker showing the usage state of the heating cooker according to the first embodiment of the present invention.

FIG. 6 is an external perspective view of the lid of the heating cooker according to the second embodiment of the present invention.

FIG. 7 is a sectional view of a main part of a heating cooker according to a second embodiment of the present invention.

FIG. 8 is a sectional view of a main part of a heating cooker according to a third embodiment of the present invention.

FIG. 9 is a sectional view of a main part of a heating cooker according to a fourth embodiment of the present invention.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 Cylindrical opening 2 Bottom 2a Rib 2b Net 3 Stepped bulge 4 Ladle part handle 5 Lid latching part 6 Radiating part 7 Vent hole 8 Window part 9 Latching part 10 Lid handle 11 Fixing member 12 Inner lid Part 12a Fixing member insertion hole 13 Vent hole for inner lid 14 Inner lid part 14a Fixing member insertion hole 15 Central vent hole 16 Perimeter vent hole 17 Medium greenhouse gap 18 High greenhouse gap 19 Burner 20 Top plate Part 21 Heat shield plate A Pan part B Lid part C Cooking l ₁ Gap between heat dissipation part and inner lid part 1 ₂ Gap between inner lid part and inner lid part d ₁ Diameter of opening end d ₂ Burner diameter

Claims (10)

[Scope of utility model registration request] 1. A. There is a heat dissipation part consisting of a plurality of vent holes that are perforated and arranged along the circumference of a virtual circle or virtual polygon centered on the central part, and at least the central part has a predetermined interval inside the heat dissipation part. An inner lid portion having a plurality of ventilation holes in the central portion arranged with an opening, and a ventilation hole portion in the central portion and the outer peripheral portion where the inner lid portion and at least the central portion are arranged with a predetermined interval. An inner lid portion having, and a lid portion,
b. A heating cooker comprising: a pot having a tubular opening formed in a tubular shape so as to project inside the bottom. 2. The lid has a circular or elliptical shape in the center thereof.
The polygonal shape has a bulging portion whose upper surface is formed into a substantially flat surface,
The heating cooker according to claim 1, wherein the heat dissipation portion is formed on a peripheral surface of the bulging portion. 3. The inner lid portion and the inner lid portion are fitted or covered in the bulging portion of the lid portion, and the lower surface of the inner lid portion is substantially flush with the inner wall surface of the top plate portion of the lid portion. The heating cooker according to claim 1 or 2, wherein the heating cooker is formed in one piece. 4. A heat shield plate is provided at a central portion of a lower surface of the heat radiating portion at a predetermined interval.
The heating cooker according to any one of 1. 5. The vent holes of the heat dissipation part, the inner lid part, and the inner lid part are formed so that the opening ratios of inner vents> heat dissipation part> interior lid part are as follows. Claims 1 to 4
The heating cooker according to any one of 1. 6. A gap l ₁ between the heat dissipation portion and the inner lid portion,
The heating cooker according to any one of claims 1 to 5, wherein a gap l ₂ between the inner lid portion and the inner lid portion satisfies l ₁ ≧ l ₂ . 7. The heating cooker according to claim 1, wherein a window is formed on a side wall or an upper surface of the lid. 8. The diameter d ₁ of the opening end of the cylindrical opening of the pot and the diameter d ₂ of the burner of the stove are 0.4d ₂ ≦ d ₁ <
3d ₂ preferably has a relationship of 0.7d ₂ ≦ d ₁ ≦ 2d ₂ ,
And / or, the heating cooker according to any one of claims 1 to 7, further comprising a step-shaped concave portion around an opening start end of a cylindrical opening portion of an outer bottom portion of the pot portion. 9. The pan hook part, wherein the lid part has a grip part formed at one end and a hook part at the other end, and the pan part engages with the hook part at one end of the side part. The heating cooker according to any one of claims 1 to 8, further comprising: 10. A rib is formed on the inner side of the bottom of the pot portion from the base of the tubular opening toward the peripheral wall, or a net is detachably disposed on the inner side of the bottom. The cooking device according to any one of claims 1 to 9, which is characterized in that.