JP3027357B2 - Multi-function heating cooker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to the use of a single heat source, which is freely selected according to the characteristics of individual foodstuffs.
The present invention relates to an improvement in a heating cooker that can simultaneously perform basic heating cooking such as baking, roasting, smoking, boiling and boiling.

[0002]

2. Description of the Related Art In a Japanese restaurant, a small table-top stove is provided for each table, and various kinds of ingredients, which have been subjected to necessary pre-processing in advance, are provided together with seasonings. The customers enjoy their meals in styles such as cooking hot pots, teppanyaki dishes, and cooking freely on the customer side. In response to the diversification of customer's tastes, there has been an example in a restaurant where various heating cookers and ingredients are conventionally provided, and the customer performs final heating cooking.

[0003] However, conventional heating cookers such as clay pots, iron pots, and iron plates can perform only one heating cooking at a time due to the relationship with the heat source. In other words, when looking at each individual ingredient, despite the fact that there are a variety of options as to the cooking method that can bring out the flavor of the food, only one cooking device can be used at a time on a single stove. However, customers could only select a single cooking method. Except for the case of cooking in parallel using a plurality of tabletop stoves, it was impossible to have a meal enjoyed by using a plurality of heating cooking methods, for example, performing pot cooking and iron plate cooking at once.

[0004] In order to defeat the conventional wisdom of the conventional heating cooker and fully satisfy the various tastes of the customers, the present inventor has made the basics of cooking such as baking, roasting, smoking, boiling,
We first proposed a heating cooker that can perform the basic cooking of boiling at the same time (Japanese Utility Model No. 2-22739).
issue). This cooking device has a substantially octagonal frame,
(1) The upper surface of the cylindrical body extending upward from the center of the frame is used as a grilling part, (2) The container around the center of the frame is used as a pan for frying and cooking, and (3) the outer edge of the frame Are used for skewering and steaming at the four cylindrical cavities provided on the stove, etc., and placed on a tabletop stove etc., and simultaneously heated at each part of (1) to (3) by one heat source applied from the bottom of the frame It was formed into a structure for cooking.

[0005]

However, the above-mentioned heating cooker has a drawback that heat given from a heat source is dispersed to each of the components (1) to (3), so that efficient heat utilization cannot be achieved. there were. Especially on tabletop stoves, etc., the crater is arranged in a circle, so it is located farthest from the heat source (3)
There was a drawback that only a small amount of heat was turned on the four cylindrical hollow portions provided on the outer edge portion of the frame, and it took a long time to cook.

[0006]

SUMMARY OF THE INVENTION In the present invention, the heating cooker proposed above is improved to make it possible to make full use of the heat given from one heat source, thereby solving the desired problem. planned.

That is, in the multi-function heating cooker of the present invention, a metal heating cooker placed on a heat source and used is provided with a water basin arranged at least on the periphery of a bottom surface large enough to cover the heat source.
Was equipped with a replaceable pan portion in the base portion upper surface and the shuttle portion,該釜portion erected upward from about the periphery of the base portion,
And, at the upper end, the grill portion is extended, and the inside from the base portion to the grill portion through the pot portion to the grill portion is formed as a heat channel in the cavity, while the bottom portion of the base portion is formed. You
And a device for adjusting the direction of heat flow from the heat source. As was <br/> Me, heat provided from the heat source, while heating the pot bottom face directly, Yuki and transmitted to the cooker down to the mesh sintered part via the hook portion is being utilized without waste. Especially on the bottom edge
Ingredients in the kettle due to moisture evaporating from the placed basin
And it becomes a steamed state. Also, the multifunctional heating cooking of the present invention
In the case, the pot is made replaceable,
If it is necessary to cook the stew before the customer
Even if the food is cooked in a pot,
Can be handled at the bottom of the base.
And a device for adjusting the direction of heat flow from the heat source
It is now possible to adjust the heating area of the pot and the pot.
You.

[0008]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a multi-function heating cooker according to the present invention will be described in detail with reference to the drawings. FIG. 1 is a perspective view showing an example of a multifunction heating cooker according to the present invention, FIG. 2 is a front view of the cooker, FIG. 3 is a left side view of the cooker, and FIG. FIG.

The multifunctional heating cooker shown in these figures is formed by casting or welding using a metal material such as aluminum, iron or an alloy thereof, and is placed on a heat source such as a tabletop stove. A base portion 1 having a size enough to cover the heat source, a pan portion 2 and a hook portion 3 provided on the upper surface of the base portion 1, and extending at an upper end of the hook portion 3. And a grill 4.

In the cooker of this example, the base 1 is formed in a substantially cylindrical shape with an open bottom, but depending on the size and shape of the heat source to be used, the base 1 may have an appropriate shape such as a square shape or a polygonal shape. In addition, it may be formed in an appropriate size.

A pot portion 2 is provided at a central portion of the base portion 1 approximately equally divided into three in the diameter direction. The pan portion 2 is formed so that the upper surface of the base portion 1 is opened and the pan 22 can be removably mounted thereon, and can correspond to either a deep pan or a shallow pan. In addition to various types of hot pot dishes such as hot pots and boiled water, fried foods such as tempura and fried foods, and rice cooked with a rice box attached are also possible.

As shown in FIG. 2, in order to facilitate attachment and detachment of the pan 22, it is preferable to provide an opening 11 which can be opened and closed via a hinge at the front or back of the base 1. For example, in the case of a dish such as Kanto-ni (Oden) that needs to be cooked before the customer visits the store, even if the pot 22 is heated and in a high temperature state, the outlet 11 is opened, Attachment and removal can be easily performed by using a pot grasper such as at last.

Two pot portions 3a and 3b are formed on both sides of the pot portion 2 so as to sandwich the pot portion 2 therebetween. In the cooker of this example, the pot portions 3a and 3b are erected directly above the base portion 1, but are formed separately from the base portion 1,
Both may be formed in an assembly type which can be fitted. Hook section 3a, 3
The inside of b is formed as a cavity, and it is attached to open and close via a hinge so as to store skewered dishes such as skewered sweetfish, yamame, kiss, squid, mackerel, mabaru etc. Doors 31a and 31b are provided. Further, a notch 32 for holding the upper end of the skewer is provided above the doors 31a and 31b, and confirmation windows 33a and 33b provided with heat-resistant glass for observing the baking condition are provided on the front surfaces of the doors 31a and 31b, respectively. ing.

The number of the pots 3 is not limited to two as in the cooker of this example, but may be one or three or more. As the number of the hooks 3 is increased or the hooks 3 are formed larger,
Therefore, the number and size of the hook portions 3 may be determined in balance with the size of the pot portion 2.

A substantially rectangular grill 4 is extended from the upper ends of the two hooks 3a and 3b so as to connect the two hooks 3a and 3b. The grill portion 4 may also be formed separately from the hook portions 3a and 3b, and may be formed in an assembling type in which both can be fitted.
Further, the shape of the grill portion 4 is not limited to the substantially rectangular shape shown in this example, but may be any shape such as a circle or a polygon.

The grill 4 is provided with a wire net 41 for grilling mainly using small foods such as shellfish, shrimps, seafood, meat, mushrooms, and vegetables.
Slits 42 may be formed in the side wall portion of the grill portion 4 as necessary so as to be able to cope with skewers such as grilled chicken. In addition, grilled meat can be handled by laying a grill iron plate instead of the wire net 41.

FIG. 5 is a schematic longitudinal sectional view of the multifunctional cooking device of the example of FIG. As shown in FIG.
From the bottom of the pan 22 attached to the pan part 2 and the kettle parts 3a, 3
Since the interior of the multi-function heating cooker according to the present invention is formed as a communicating cavity until reaching the grill part 4 through b, the heat given from the heat source disposed at the bottom opening of the cooker is not shown in FIG. Through the flow path indicated by the middle arrow, it is used without waste in each part of the pot part 2, the pot part 3, and the grill part 4.

[0018] As further shown in FIG. 5, the bottom peripheral edge of the base portion 1 basin 11 is disposed. Water when using the cooker
When the water in the basin 11 is filled with water, the water in the basin 11 that has been turned into steam by the heat flowing from the heat source toward the kettles 3a and 3b is filled with water.
The advantage is obtained that the ingredients a, 3b are filled and the ingredients being cooked in the pot parts 3a, 3b are steamed. In addition, the basin 11 is
By arranging under the a and 3b, the oil dripping from the fish being cooked in the pots 3a and 3b can be received by the water in the basin 11, so that the oil does not touch the heat source and There is also obtained an advantage that generation of oily smoke can be prevented.

It is desirable to further lay a punching metal 43 made of copper or the like on the lower surface side of the metal net 41 laid on the grill 4. The smoke rising from the ingredients being cooked in the pot portions 3a, 3b is expected to be reduced by being reheated when passing through the punching metal 43 which has been gradually heated to a high temperature.

As described above, in the multi-function heating cooker of the present invention, simultaneous parallel heating cooking is performed in each of the pot portion 2, the pot portions 3a and 3b, and the grill portion 4, and depending on the cooking procedure, cooking in each portion may be performed. It is customary that there will be a difference in the status of progress. For example, even after the cooking in the pot portions 3a and 3b is completed, the cooking in the pan portion 2 is not completed, or conversely, the cooking in the pan portion 2 is completed, and even though there is no longer anything to be cooked, For example, cooking of the net 4 is not completed. Therefore, the bottom surface of the cooker Ru provided heat flow direction of the adjusting device from the heat source. An example of the adjusting device is shown in FIGS.

FIG. 6 is a partially enlarged view near the center of the bottom of the cooking device, and FIG. 7 is a sectional view taken along the line AA in FIG. The adjusting device shown in these figures is configured by arranging four adjusting plates 51, 52, 53, 54 made of a plate-like material in a substantially horizontal direction in parallel, and each adjusting plate 51, 52, The reference numerals 53 and 54 are pivotally supported on the side walls of the cooker by rotating shafts 61, 62, 63 and 64 provided at the ends near the center of the cooker, respectively. Therefore, each rotating shaft 6
By turning 1,62,63,64, the angle of each adjusting plate 51,52,53,54 can be individually changed between the arrows shown in FIG. The heating part can be adjusted to some extent by giving it only to the pot 22 or, conversely, not to feed it to the pot 22 by going only to the left and right pot portions 3a and 3b.

[0022]

According to the multi-function heating cooker of the present invention, while efficiently utilizing the heat given from one heat source, baking and roasting are appropriately selected according to the characteristics of each foodstuff.
Basic heating cooking such as smoking, boiling and boiling can be performed simultaneously in parallel.

[0023] Also, with the replaceable pot, for example,
Fees that need to be cooked in advance before customers come to the store
Even if it is natural, it can be
Direction of heat flow provided at the bottom of the base
The heating part of the pot part and the pot part can be adjusted by the adjusting device of
It is.

[Brief description of the drawings]

FIG. 1 is a perspective view showing an example of a multifunctional cooking device according to the present invention.

FIG. 2 is a front view of the cooking device of FIG. 1;

FIG. 3 is a left side view of the cooker of FIG. 1;

FIG. 4 is a plan view of the cooking device of FIG. 1;

FIG. 5 is a schematic longitudinal sectional view of the cooking device of FIG. 1;

FIG. 6 is a partially enlarged view of the bottom of the cooker of FIG. 5 near the center.

FIG. 7 is a sectional view taken along the line AA of the cooking device of FIG. 5;

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Base part 2 Pot part 3a, 3b Hook part 4 Grilling part

Claims (1)

(57) [Claims] 1. A metal heating cooker used by being placed on a heat source, wherein the bottom edge has a size enough to cover at least the heat source.
A pot portion and a pot portion which are exchangeable on the upper surface of a base portion on which a water basin is disposed, the pot portion is erected above the vicinity of the periphery of the base portion, and has a grill at its upper end. part I der what is being extended, one for forming the cavity inside up to the net sintered portion as the heat flow path through the hook portion from the base portion
At the bottom of the base, a device for adjusting the direction of heat flow from the heat source
Multifunctional cooking device formed by providing a location.