JP3065226U - Cooking equipment - Google Patents

Abstract

(57) [Summary] [PROBLEMS] The entirety of an object to be cooked can be arranged in a flat shape, the object to be cooked can be heated evenly and delicious food can be eaten, and the fats and oils, moisture, etc. from the object to be cooked can be reliably discharged and dropped. . SOLUTION: A far-infrared heat source mounting portion 2 opened at a center portion.
A far-infrared heat source provided with a heat source body 11 that generates far-infrared rays when heated by forming a saucer body 1 having a water storage section 3 in which the outer portion of the water storage section 3 is recessed in a groove shape. The unit 10 is provided. The iron plate 20 heated by far infrared rays from the far infrared heat source unit 10 is
The iron plate body 20 is provided with a large number of discharge drop holes 23 for discharging oil and the like leached from the object F to be cooked, so that the surface is formed flat. The iron plate body 20 has a locking edge 22 that locks to an opening edge of the water receiving tray body 1 on a peripheral edge,
The discharge drop hole 23 is formed in a peripheral portion of the iron plate body 21 having an upper surface formed flat, and the iron plate body 21 is formed.
The guide grooves 24 are formed in a radial pattern so as to gradually become deeper from the central part side to the peripheral part side thereof and continuously correspond to the respective discharge drop holes 23.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 This invention relates to a cooking device that can cook meat, vegetables, fish, and the like evenly without heating by far-infrared heating to emit smoke and without scattering the oils and fats to the surroundings and without burning. .

[0002]

[Prior art]

 Conventionally, in the case of, for example, grilled meat dishes, which are served while cooking, for example, a wire mesh type in which a cooking object is supported and heated by a wire mesh arranged at a predetermined interval above a heat source, and an iron plate heated by the heat source is used. In addition, meat, vegetables, fish, etc., to be cooked are cooked by an iron plate or the like that heats the cooked food. In the case of the wire mesh type, the iron plate type, etc., the object to be cooked is simply heated, so that the fats and oils, moisture, etc. contained in the object to be cooked hang down on the heat source or fall on the iron plate. Smoke has been generated due to overheating or has been scattered around.

In order to solve this problem, a pot-shaped water dish body having a donut shape in a plane and storing water at a peripheral edge thereof, and a far-infrared heating element arranged in a center gap portion of the water dish body are disclosed. And the iron plate placed on the water plate body, and the oil and fat, water, etc. from the cooked object heated on the steel plate are dropped from the periphery of the plate itself onto the water stored on the periphery of the water plate body. Such a far-infrared heating type cooking device has been proposed.

[0004]

[Problems to be solved by the invention]

 According to the far-infrared heating-type cooking device described above, the object to be cooked is heated and penetrated into the inside thereof by far-infrared rays without being directly heated by a heat source, so that excess fats and oils are removed and the taste is improved. It is very suitable for cooking in a room because it is delicious and does not pollute the surroundings due to almost no generation of smoke.

In this conventional cooking apparatus, the central portion of the iron plate is formed so as to travel on a business trip in consideration of thermal efficiency and the discharge of oils, fats and moisture to the peripheral portion. For this reason, if the food is soft, such as cut meat, or soft by heating, such as vegetables, it is placed on a curved iron plate along the curved surface. Cooking is possible evenly. However, for example, whole unopened fish, vegetables, meat, and other skewered skewer that are connected with a skewer, and meat with bone inside that have bones inside, are hardened on the surface of the curved iron plate. In this case, even part of the surface does not come into contact with the steel plate surface, causing uneven burning. As a result, if the whole food is not sufficiently heated, the roasted meat will impair the taste of the food and not fully enjoy the taste.

[0006] Therefore, the present invention has been devised in view of the above-mentioned various existing circumstances, and the entirety of the object to be heated is irrespective of the shape, structure, form, and the like. Being able to place the product flat on the iron plate allows the food to be evenly heated and its taste fully extracted to provide delicious food, and the oils, fats, and moisture leaching from the food are easily and reliably placed on the iron plate. It is an object of the present invention to provide a cooking apparatus which does not generate smoke due to being discharged and dropped, and is very easy to clean and clean, and easy to handle.

[0007]

[Means for Solving the Problems]

 In order to solve the above-described problem, in the present invention, the far-infrared heat source mounting portion 2 having an opening at the center portion is provided, and a peripheral portion which is an outer periphery of the far-infrared heat source mounting portion 2 is provided. A far-infrared heat source provided with a water receiving body 1 serving as a groove-shaped water storage section 3 and a heat source body 11 disposed on a far-infrared heat source mounting section 2 and generating far-infrared rays when heated. The unit 10 is placed in the opening of the water receiving pan 1 and is heated by far-infrared rays from the far-infrared heat source unit 10 to discharge oils and fats, moisture, etc. leached from the food F to be cooked. The iron plate body 20 has a drop hole 23 formed therein and a flat surface. The iron plate body 20 has a locking edge 22 on the periphery thereof for locking to the opening edge of the water receiving tray body 1, and a large number of discharge and drop holes are formed in the peripheral edge portion of the iron plate body 21 having a flat upper surface. 23, and a large number of guide grooves 24 which are gradually deepened from the central portion of the iron plate body 21 to the peripheral portion thereof to be continuous with the discharge drop hole 23 are formed. The guide grooves 23 and the guide grooves 24 are respectively continuous and formed in a radial pattern on the iron plate body 20. The discharge drop hole 23 is located above the water storage section 3 of the water receiving tray 1 when the iron plate 20 is placed in the opening of the water receiving tray 1, and the guide groove 24 is provided in the iron plate 20. The discharge drop hole 23 is formed continuously from the peripheral portion at the center in the present embodiment.

In the cooking apparatus according to the present invention configured as described above, when the iron plate 20 is heated by far infrared rays from the far infrared heat source unit 10, the iron plate 20 is placed on the iron plate 20 and cooked. The object to be cooked F is infiltrated into the inside thereof by heating, and is heated and cooked in a delicious state. The iron plate 20 having a flat surface is made to abut the whole object F to be placed thereon, and the entire object F is heated uniformly and uniformly. The discharge / fall holes 23 formed in the iron plate 20 allow the oils and fats leached from the cooking object F to drop into the water storage section 3 of the water receiving tray 1 without directly burning the oils and fats. Does not generate smoke. The guide groove 24 formed from the peripheral portion of the central portion of the iron plate 20 guides the oil and the like leached from the object F to be cooked on the flat surface of the iron plate 20 to the discharge drop hole 23. Let it. At this time, a large number of guide grooves 24 which gradually become deeper from the center portion side of the iron plate body 21 to the peripheral edge side thereof and continuously correspond to the respective discharge and drop holes 23 are formed such that the inclined structure of the inner surface of the groove is oily or greasy. Is smoothly guided to the discharge fall hole 23 by the natural flow. The discharge / fall holes 23 and the guide grooves 24, which are radially arranged on the iron plate body 20 and correspond to each other, are provided at the center of the iron plate body 20 to remove oils and fats from the cooking object F to be cooked. It is guided to the peripheral edge side of the body 20 to ensure that the guide falls into the water storage section 3 through the discharge drop hole 23.

[0009]

[Embodiment of the invention]

 An embodiment of the present invention will be described below with reference to the drawings. A reference numeral 1 shown in the figure is a water pan set on a gas-burning stove B, for example. Is a flat donut shape in which a far-infrared heat source mounting portion 2 having an open central portion is formed, and a peripheral portion which is an outer shell of the far-infrared heat source mounting portion 2 is a water storage portion 3 which is recessed in a groove shape. It is formed in a pot shape from a heat-resistant material such as metal, for example, stainless steel. That is, the water receiver 1 itself is formed by hollowing out a central portion of a general pot that is entirely concave, and bending the periphery of the hollowed portion into a weir-like shape on the opening side of the pot, thereby mounting a far-infrared heat source. A water storage section 3 is formed in a groove-like shape with the storage section 2 and a bent weir-like section, a peripheral wall section in a pot, and a bottom section in the pot (see FIG. 4). The opening diameter of the far-infrared heat source mounting section 2 substantially corresponds to the outer diameter of the far-infrared heat source unit 10 so as to mount the far-infrared heat source unit 10 described later, and the water storage section 3 has an iron plate described later. The depth, width, perimeter, and the like are set in advance so that an appropriate amount of water is stored so as to store oil and fat, water, and the like dripping from the peripheral portion of the body 20 in a floating state. ing.

The periphery of the opening of the water receiving tray 1 is appropriately reinforced by bending or the like so as to firmly support the iron plate 20. Further, the depth of the entire water receiving tray 1 is different from the depth of the iron plate 20 set in the opening so that the iron plate 20 is sufficiently irradiated and heated by the far infrared rays generated from the far infrared heat source unit 10. This corresponds to the fact that the distance from the infrared heat source unit 10 is appropriately set.

The far-infrared heat source mounting unit 2 in the water receiving pan 1 has a far-infrared heat source unit 10 that generates and emits far-infrared rays by being heated by the gas combustion of the stove B on which the water receiving pan 1 is set. Are detachably mounted. The far-infrared heat source unit 10 is heated in a peripheral frame 13 in which a mesh material 12A is provided at an upper portion, for example, a support plate 12B having a plurality of openings formed on concentric circles is provided at a lower portion. In this case, a lump-shaped heat source 11 that generates far-infrared rays is housed, and a mounting leg 14 protrudes from the surrounding frame 13. The net material 12A, the support plate 12B, the surrounding frame 13, the mounting legs 14 and the like in the far-infrared heat source unit 10 are all made of heat-resistant metal or the like, and the ease of cleaning after the contamination is taken into consideration. For example, it is formed using stainless steel as a material.

The heat source body 11 is, for example, an object made of a ceramic material formed into a black body or a lump by sintering or the like, and the iron plate body 20 is sufficiently heated by far-infrared rays to be generated and placed on the iron plate body 20. It is provided with fine pores for generating a sufficient amount of far-infrared ray of a predetermined wavelength to generate heat by penetrating into the various objects to be cooked F to be further heated and cooked. After the cooking is completed, it is allowed to be stored as it is so that it can be reused after it has been sufficiently cooled naturally. The ceramic material may be, for example, a transition element oxide-based ceramic, such as manganese dioxide, iron oxide, chromium oxide, cobalt oxide, copper oxide, or other transition elements added to the citrus composition, or a far-infrared ray characteristic. Cordierite, β-spodumene, aluminum titanate, etc., which are materials having such a property, are not limited thereto, and any material that generates far-infrared rays by heating is sufficient.

The mounting legs 14 of the far-infrared heat source unit 10 extend outward from the surrounding frame 13 so as to be fitted into the upper end edge of the peripheral portion of the far-infrared ray heat source mounting portion 2 of the water receiving pan 1. Or an L-shape when viewed from the side protruding downward. Then, the mounting leg 14 is fitted into the peripheral portion of the far-infrared heat source mounting portion 2 so that the heat source body 11 in the surrounding frame 13 is placed on the gas burning portion of the stove base B on which the water tray 1 is set. It is located on the far-infrared heat source mounting portion 2 which is opened.

A Teflon coating (Teflon coating) is applied to the surface of the opening of the water receiver 1 so as to be heated by the far-infrared heat source unit 10 placed and set on the far-infrared heat source receiver 2 of the water receiver 1 The iron plate body 20 on which the protective film 21A such as is applied is placed. The iron plate body 20 has a locking edge 22 on the periphery thereof for locking to the opening edge of the water receiving tray 1, and a large number of discharges are formed on the peripheral edge of the iron plate body 21 having a flat upper surface. A plurality of guide grooves 24 are formed by drilling the drop holes 23 and radiating from the center of the iron plate main body 21 to the peripheral edge thereof so as to be deeper and continuous with the discharge drop holes 23. I have.

The iron plate body 21 is formed, for example, in a circular shape in substantially the same manner as the plane shape of the water receiving pan 1, and handles 25 are provided at the respective diametrically opposed edge positions. I have. It is to be noted that the water receiving pan 1 and the iron plate 20 are not limited to being formed in a circular shape as shown in the illustrated example, but may be changed to another shape such as a substantially rectangular shape in a plane in some cases. It is also possible to arrange a plurality of far-infrared heat source units 10 on the water receiving tray 1 to form a horizontally long iron plate 20.

Further, the iron plate body 21 itself is formed by using a steel plate having a predetermined thickness as a material, performing predetermined processing such as drilling and grooving, and then coating the protective film 21A such as Teflon resin into three layers, for example. Therefore, consideration has been given to prevent the food F from being scorched. The back surface of the central portion of the iron plate body 21 has a curved surface by being slightly depressed so that the central portion itself is slightly thin, so that heating by far infrared rays can be efficiently obtained. (See FIGS. 2 and 4).

The locking edge 22 formed on the periphery of the iron plate body 21 is recessed in a stepped shape when viewed from the lower surface side of the iron plate body 21, so that it is fitted tightly with the opening periphery of the water receiving tray 1. To prevent misalignment when set on the water pan 1, so that it can be used safely.

The discharge / fall holes 23 are radially arranged on the peripheral portion of the iron plate body 21 at, for example, about 約 to に 対 し て the length of the radius of the iron plate body 21. It is formed in an elongated slit shape. The position of the discharge drop hole 23 corresponds to the position on the water storage portion 3 of the water tray 1 when the iron plate body 20 is placed and set on the water tray 1. The oils and fats, water, and the like that are discharged and dropped are dropped onto the water storage unit 3. Therefore, the central portion of the iron plate body 20 in which the discharge drop hole 23 is not formed is located on the far-infrared heat source unit 10 in the water tray 1, and the far-infrared heat source unit 10 directly receives oil and fat. It is not dropped. The inner edge of the discharge drop hole 23 is chamfered so as to be smoothly continuous with the front and back surfaces of the iron plate body 21. For example, care is taken not to damage the operator's fingers and the like at the time of washing and washing. There is. Although not shown, the discharge / drop holes 23 themselves may be arranged in a plurality of rows of concentric circles inside and outside, may be arranged in a staggered manner, or may have different lengths, widths, perforations, and the like. Can also.

The guide grooves 24 are arranged so as to extend from the flat peripheral portion of the central portion of the iron plate body 21 to each of the discharge / fall holes 23. As shown in FIG. The bottom of the groove is inclined so as to be deeper on the hole 23 side, so that meat juices, fats and oils, moisture, etc. generated on the central portion side are naturally guided down to the discharge drop hole 23 side. In the figure, a large number of slit-shaped discharge / drop holes 23 are formed in the peripheral portion of the iron plate body 21 radially at intervals of, for example, approximately 10 degrees between the iron plate body 21 and along the peripheral edge. They are arranged in rows. The guide groove 24 itself is radially formed at a similar angular interval from a peripheral portion of the iron plate body 21 except for a center portion thereof to a peripheral portion of the iron plate body 21, and is formed in the discharge drop hole 23. (See FIG. 3), and shallower on the central side of the iron plate body 21 and deeper on the discharge drop hole 23 side.

The arrangement shape of the guide grooves 24 is not limited to the illustrated example, and may be changed depending on, for example, the arrangement form of the discharge / fall holes 23. In any case, it suffices to smoothly guide the oils and fats, moisture, and the like leached from the object to be cooked F placed in the flat central portion of the iron plate body 21 to the discharge drop hole 23, in a branched form or in a branched form. It can be formed in an arbitrary form such as an aggregated form, a linear form or a meandering form.

Next, an example of use in the embodiment configured as described above will be described. As shown in FIG. 4, a water receiving tray in which the far-infrared heat source unit 10 is mounted on the far-infrared heat source mounting section 2 1 is set on the stove B, so that the heat source 11 in the far-infrared heat source unit 10 is directly heated by gas combustion, and water is injected and stored in the water storage section 3 of the water tray 1. Keep it. Next, the iron plate 20 is placed on the opening of the water receiving tray 1 by locking the locking edge 22 to the periphery of the opening. Then, a predetermined object to be cooked F, for example, meat, vegetables, fish, etc., is heated and cooked on the iron plate body 20 which is heated by the far infrared rays generated and emitted from the heated heat source body 11. At this time, the meat juices, fats and oils, water, etc. leaching from the preparation F are guided down to the discharge drop holes 23 by the guide grooves 24 in the iron plate body 20, and are passed through the discharge drop holes 23, and the water receiving pan 1 is discharged. Is dropped into the water storage unit 3 and the oil and fats in particular are made smokeless because they are not burned by a direct flame such as a gas combustion flame.

[0022]

[Effect of the invention]

 As described above, since the surface of the iron plate body 20 heated by far infrared rays is configured to be flat as described above, regardless of the shape, structure, form, etc. of the object F to be heated, Since the whole can be arranged flat on the iron plate body 20, the object to be cooked F 2 can be evenly heated to sufficiently extract its taste and serve deliciously. The oils and fats, water and the like leached from the cooked food F are smoothly discharged from the iron plate body 20 through the guide grooves 24 and the discharge drop holes 23 to the water storage portion 3 of the water tray 1 to drop smoke. They are not generated, and their cleaning and cleaning are extremely simple and easy to handle.

That is, in the present invention, the water receiving tray 1 has a far-infrared heat source mounting portion 2 in the center portion and a water storage portion 3 in which the outer peripheral portion is a groove-shaped concave portion. A far-infrared heat source unit 10 provided with a heat source body 11 that is disposed on the far-infrared heat source mounting section 2 and generates far-infrared rays, and a far-infrared heat source unit 10 that is mounted on an opening of the water receiving pan 1 Is heated by far-infrared rays, and has an iron plate body 20 having a flat surface and a discharge drop hole 23 for discharging oil, fat, moisture, etc. from the food F. Thereby, cooking by contact heating on the iron plate body 20 with respect to the whole to-be-processed object F, and smooth discharge and fall of oils and fats from the to-be-processed object F are enabled.

Further, since the upper surface of the iron plate 20 is formed flat, the object to be cooked F placed on the iron plate 20 is completely abutted on the surface of the iron plate 20 itself. The whole object to be cooked F can be cooked almost uniformly and evenly. In other words, in the case of an iron plate that is curved so as to travel upwards in the past, a part of the iron plate is separated from the surface of the iron plate, making it difficult to heat and cook the separated portion. It can be heated and cooked. For example, besides fish such as mackerel, saury, squid, eel, etc., beef tongue, hormone grilled meat, liver meat, rib meat and other grilled meats, meats with bones and hard vegetables can be cooked. In addition, the heating penetrates into the interior due to heating by far-infrared rays, and the food can be eaten in a state that is delicious and retains sufficient nutrition.

A large number of discharge drop holes 23 are formed in the peripheral portion of the iron plate body 20, and the discharge drop holes 23 are provided when the iron plate body 20 is set in the opening of the water tray 1. Since it is located on the water storage section 3 of the body 1, the oil and the like dropped through the discharge and drop hole 23 does not fall directly to the far-infrared heat source unit 10, but the smoke caused by the direct combustion of the oil and the like Does not occur. Therefore, even in a closed room such as a condominium or apartment, the surroundings can be prevented from being stained, and it can be used without generating an unpleasant odor when burning meat, fish, etc., which is extremely convenient.

In addition, a guide groove 24 is formed in the discharge drop hole 23 so as to be gradually deeper from the peripheral portion at the center of the flat iron plate 20 to the peripheral portion of the iron plate 20 itself. Therefore, the oil and the like leaching from the cooked food F cooked on the flat surface can flow naturally to the discharge drop hole 23 and can be smoothly discharged, and the oil and the like stay on the iron plate body 20 surface. They are not scattered around. Further, since the continuous form of the discharge drop hole 23 and the guide groove 24 is radially arranged in the iron plate body 20, the discharge from the central portion to the peripheral portion is extremely smooth.

Further, the iron plate body 20 coated with the protective film 21A does not scorch the object to be cooked F or the like, is easy to clean, can be used in a beautiful state at all times, and has a far-infrared heat source unit 10 Can generate far-infrared rays by heating by gas combustion, can be used repeatedly, and can be safely reused.

[Brief description of the drawings]

FIG. 1 is an exploded perspective view showing an embodiment of the present invention.

FIG. 2 is a sectional view of a main part of the iron plate body.

FIG. 3 is a plan view of the iron plate body.

FIG. 4 is a sectional view of the same use state.

[Explanation of symbols]

B: Stove stand F: Cooking object 1: Water tray 2 ... Far-infrared heat source mounting part 3: Water storage unit 10: Far-infrared heat source unit 11: Heat source body 12A ... Net material 12B ... Support plate 13 ... Peripheral frame 14 ... Placement leg 20 ... Iron plate body 21 ... Iron plate body 21A ... Protective film 22 ... Locking edge 23 ... Discharge drop hole 24 ... Guide groove 25 ... Handle

[Procedure amendment]

[Submission date] July 29, 1999 (1999.7.2
9)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Claims for utility model registration

[Correction method] Change

[Correction contents]

[Utility model registration claims]

Claims (6)

[Utility model registration claims] 1. A water tray in which a central portion is a far-infrared heat source mounting portion having an opening, and a peripheral portion which is an outer shell of the far-infrared heat source mounting portion is a groove-shaped water storage portion. The body, a far-infrared heat source unit equipped with a heat source body that is arranged on the far-infrared heat source mounting section and generates far-infrared rays when heated, and a far-infrared ray that is mounted on the opening of the water tray It has an iron plate body that is heated by far-infrared rays from the heat source unit and has a discharge drop hole that discharges oils and fats, moisture, and the like leached from the food, and has a flat surface. A cooking device characterized by the above-mentioned. 2. The iron plate body has a locking edge which locks to an opening edge of the water tray, and a large number of discharge drops fall on the peripheral edge of the iron plate body whose upper surface is formed flat. 2. The cooking apparatus according to claim 1, wherein the holes are formed, and a plurality of guide grooves are formed which gradually become deeper from a central portion side of the iron plate body to a peripheral edge portion thereof and are continuous with the discharge drop hole. 3. The cooking apparatus according to claim 1, wherein the discharge drop hole and the guide groove are respectively continuous with each other, and are radially arranged on the iron plate. 4. The water drop hole is located above the water storage portion of the water tray when the iron plate is placed on the opening of the water tray. Cooking equipment. 5. The guide groove is formed continuously from a peripheral portion of a central portion of the iron plate body to a discharge drop hole.
The cooking device according to any one of the above. 6. A water tray in which a central portion is a far-infrared heat source mounting portion having an opening, and a peripheral portion which is an outer shell of the far-infrared heat source mounting portion is a groove-shaped water storage portion. The body, a far-infrared heat source unit equipped with a heat source body that is arranged on the far-infrared heat source mounting section and generates far-infrared rays when heated, and a far-infrared ray that is mounted on the opening of the water tray It has an iron plate body which is heated by far infrared rays from the heat source unit and has a discharge drop hole for discharging oil and fat, water, etc. leached from the object to be cooked, and has a flat surface. The iron plate body has a locking edge which locks to the opening edge of the water tray body at the peripheral edge, and the water plate is provided with a peripheral edge portion of the iron plate body having an upper surface formed flat. A large number of discharge and drop holes located above the water storage section are opened, and the center of the iron plate A cooking device characterized in that a large number of guide grooves are formed radially in an array so as to gradually become deeper from the peripheral portion of the portion to the peripheral portion side of the iron plate body and correspond to each of the discharge and drop holes.