JP3080405U - Cooking device - Google Patents

Abstract

(57) [Problem] To provide a cooker that can be uniformly dispersed on a cooking surface while keeping the amount of cooking oil supplied to a small amount. SOLUTION: A first ripple shape having a cross-sectional unevenness formed at substantially the same pitch over substantially the entire area of an inner cooking bottom surface, and at least a part of the first ripple shape surface is parallel to the first ripple shape. And a second ripple shape having a smaller cross-sectional unevenness than the first ripple shape formed on the second ripple shape.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 The present invention relates to a cooker for cooking baked goods such as a frying pan and an egg fryer.

[0002]

[Prior art]

 In recent years, grilled cookers such as frying pans, egg fryers, and stir-pans, which have been coated with a fluororesin to prevent sticking on the cooking surface, have become widespread.

[0003] However, such fluororesin on the cooking surface is worn due to contact and friction caused by a cooker such as a turner or a spatula used for cooking, and the fluororesin coating is easily peeled off from the worn portion. However, there is a problem that the life of the fluororesin cooking cooker expires in a relatively short time.

Therefore, cookers have been developed in which grooves are formed on the cooking surface by cutting to provide irregularities on the surface, or embossing is used to provide irregularities in a staggered pattern. The unevenness of the surface limits the contact and friction of the cooking utensil to the convex top, so that the abrasion of the fluororesin is locally suppressed and the fluororesin coating does not peel off over a wide area. The life of the battery is also prolonged.

[0005]

[Problems to be solved by the invention]

 However, when cooking baked goods using a cooker that has been processed with fluororesin, the oil applied to the cooking surface has a large surface tension that hardly spreads over the entire surface due to the non-adhesiveness of the fluororesin processed surface. No uniformity in dispersion of oil for use. The same applies to fats and oils coming from meats that are cooked.

[0006] In such a cooker that has been processed with a fluororesin that is difficult to spread oil, if the cooking surface has irregularities as described above, the oil concentrates and accumulates in the concave portions. For example, in the case where the unevenness is provided in a staggered pattern, the oil accumulated in the concave portion is particularly difficult to spread because it is blocked by the surrounding convex portions. On the other hand, in the case where the grooves are formed with irregularities, the oil spreads along the grooves and can be dispersed throughout the cooking surface, but the uniformity is insufficient because the oil remains in the grooves. Was.

[0007] Therefore, if the oil is to be sufficiently and evenly dispersed over the entire cooking surface, the amount of oil input increases, which is uneconomical, makes the dish greasy, impairs flavor, and is unhealthy. .

[0008] In view of the above problems, an object of the present invention is to provide a cooker that can uniformly disperse the cooking oil on a cooking surface while keeping the input amount of cooking oil small.

[0009]

[Means for Solving the Problems]

 In order to achieve the above object, a cooking device according to the invention of claim 1 includes a first ripple shape having a cross-section unevenness formed at the same pitch over substantially the entire area of the inner cooking bottom surface; And a second ripple shape having a smaller cross-section unevenness than the first ripple shape formed in parallel with the first ripple shape in at least a partial region of the ripple shape surface.

A cooking device according to a second aspect of the present invention is the cooking device according to the first aspect, wherein a bottom surface of the cooking device is coated with a fluororesin. is there.

[0011] A cooking device according to a third aspect of the present invention is the cooking device according to the first aspect, wherein the ripple shape is formed concentrically.

In the present invention, a first ripple shape having a cross-sectional uneven shape is formed over substantially the entire area of the cooking bottom surface, and a second ripple shape having a smaller cross-sectional uneven shape is formed as the first ripple shape. It is formed on at least a part of the shape surface.

[0013] Cooking oil generally has a high viscosity at room temperature, and the viscosity generally decreases by heating. Therefore, the oil put into the cooking device of the present invention initially has a high viscosity, but by rotating the oil while tilting the cooking device, the first ripple shape having a relatively large uneven interval can be obtained. It is guided by the concave portion and is totally dispersed. However, at this point, the oil is separated at the first ripple-shaped convex portion and remains in the first ripple-shaped concave portion.

Therefore, usually, the cooking device and the oil are heated and heated before the ingredients to be heated in the cooking procedure, so that the viscosity of the cooking oil is reduced and spread easily by this heating, and a small second ripple is caused. Guided to each recess of the shape. The spread of the second ripples into the recesses makes the distribution of the oil over the cooking surface more uniform.

That is, in the conventional cooking surface on which only large irregularities are formed, even if the viscosity is low, the oil cannot remain on the large convex surface but only remains in the concave portion. As a result, it is possible to efficiently spread on the surfaces of the large concave and convex portions, so that it is possible to cook baked and stir-fry satisfactorily while minimizing the amount of input oil.

As described above, the second ripple shape for dispersing the cooking oil more uniformly can be formed around even the first ripple shape formed substantially over the entire bottom surface of the cooking bottom. Shows the efficient diffusion effect of oil at For example, when the second ripple shape is formed in each concave region of the first ripple shape, oil accumulates in each of the small concave portions, so that the oil spreads almost along the surface in the large concave region. The amount of oil required to spread into the large recess is significantly smaller than the amount of oil that has accumulated to fill the large recess.

In the case where the second ripple shape is formed in each of the convex portions of the first ripple shape, the oil has not been able to stay in the past, but has fallen into the adjacent concave portion. The oil stays in each small concave portion formed on the large convex surface, so that the oil spreads uniformly on the large convex surface.

Therefore, it is desirable to form the second ripple shape over the entire surface of the first ripple shape, that is, almost the entire cooking surface, as a configuration that can distribute oil most efficiently and efficiently. In addition, the surface area of the cooking surface is dramatically increased by the second ripple shape, so that the heat conductivity is improved, and as a result, the cooking efficiency is improved as well as the heat efficiency.

The present invention which can efficiently and uniformly disperse oil on a cooking surface as described above is more effective in a cooking device having a surface coated with a fluororesin that is difficult to spread the oil, and the oil can be effectively dispersed. In addition to being suppressed to a small amount, the contact with cooking utensils such as a spatula and a turner is concentrated on the large convex portion of the first ripple shape and further on the small convex portion of the second ripple shape. Wear is further restricted locally, the amount of wear of the fluororesin is reduced, and the life of the cooker is further extended.

As the first and second ripple shapes, for example, concentric shapes are convenient. This is because the first and second rippled shapes can be easily formed by lathe cutting or the like, and the concentric circle shape is preferable because of the oil diffusion. Of course, the forms of the first and second ripples are not limited to concentric circles, and various forms are possible as long as they can be manufactured, such as parallel straight forms that can be formed by casting.

[0021] The present invention is a cooking device for baking or frying ingredients with a small amount of oil, such as the above-mentioned grilled and stir-fry cooking, such as a frying pan, a stir-fry pan, and an egg fryer. Which is particularly suitable for frying pans. In addition, it is not uncommon for a stew pan to bake and fry the ingredients first and then add the broth and soup and then stew the ingredients.In this case, too, the amount of oil is kept as low as possible. Since it is the same as a frying pan that it is desired to disperse it efficiently and uniformly, the present invention can be applied to various pots and cookers.

[0022]

[Embodiment of the invention]

 A cooking device according to an embodiment of the present invention will be described below with reference to an embodiment shown in the drawings, taking a frying pan in which a ripple shape is formed concentrically on a cooking bottom surface as an example. 1A is a schematic sectional view of a frying pan body according to the present embodiment, FIG. 1B is a partially enlarged sectional view in a square A of FIG. 1A, and FIG. FIG. 2 which is a sectional view is a schematic plan view of the cooking bottom surface of the frying pan according to the present embodiment as viewed from above.

In the frying pan body 1 according to the present embodiment, large irregularities (3x, 3y) as a first ripple shape are formed concentrically at a predetermined pitch P1 over substantially the entire inner cooking bottom surface 2. Is formed.

Further, along the irregular surface of the first ripple shape, small irregularities (4x, 4y) as the second ripple shape at a smaller pitch P2 are parallel to the first ripple shape, that is, in parallel. It is formed concentrically.

For example, the small irregularities (4x, 4y) of the second ripple shape are formed with a pitch P2 of about 1. When formed with a depth of 3 mm and a depth D2 of 0.03 mm, the large irregularities of the first ripple shape (dashed lines in FIG. 1C) connecting the vertices of the convex portions 4y of the second ripple shape are shown. 3x, 3y) with a pitch P1 = 8.0 mm and a depth D1 = 0.2 mm, so that one pitch P2 of large irregularities (3x, 3y) is equivalent to six small irregularities (4x, 4y). Can be manifested.

Such concentric first and second ripples can be easily formed on the metal frying pan body 1 by lathe cutting. In the case of a fluororesin processed frying pan product, the cooking bottom surface 2 having the first and second ripples formed thereon and the peripheral inner surface may be coated with the fluororesin 5. Since the coating thickness of the ordinary fluororesin 2 is very small, the influence on the appearance of the second ripple-shaped irregularities (4x, 4y) as described above can be substantially ignored.

In the frying pan according to the present embodiment having the above-described configuration, when oil is injected during cooking, first, highly viscous oil is guided along the inside of the first ripple-shaped large concave portion 3x. Although the oil spreads, if the viscosity of the oil decreases due to heating immediately before cooking, as the frying pan is gently shaken, the oil remaining in the large recess 3x spreads to the periphery and becomes small while riding over the large unevenness (3x, 3y). The oil is guided to the concave portion 4x, and the oil is uniformly and efficiently dispersed over almost the entire surface of the cooking bottom surface 2. Therefore, evenly spread oil can be baked and stir-fried with the oil spread evenly while keeping the input oil amount small, without sticking or making the finish greasy.

In the above embodiment, the frying pan was described as an example. However, the first and second rippled shapes of the present school plan are not limited to using a stir-fry pot or an egg fryer, or a stew pan. It goes without saying that as long as it can cook grilled and stir-fry products, it is effective for all cookers.

[0029]

[Effect of the invention]

 As described above, according to the cooker of the present invention, even if the cooker is coated with a fluororesin, the amount of cooking oil used can be reduced to a small amount and the cooking oil can be uniformly dispersed on the cooking surface. It has the effect of cooking well grilled and stir-fry dishes.

[Brief description of the drawings]

FIG. 1 is a schematic configuration diagram of a frying pan as one embodiment of the present invention, (a) is a schematic cross-sectional view of a frying pan main body, and (b) is an enlarged cross-section of a portion surrounded by a square A in (a). FIG. 3C is an enlarged cross-sectional view of a portion surrounded by a square B in FIG.

FIG. 2 is a schematic plan view of the cooking bottom surface of the frying pan main body of FIG. 1 as viewed from above.

[Explanation of symbols]

 1: Frying pan body 2: Cooking bottom surface 3x: First ripple-shaped concave portion 3y: First ripple-shaped concave portion 4x: Second ripple-shaped concave portion 4y: Second ripple-shaped concave portion 5: Fluororesin D1: Depth of first ripple shape D2: Depth of second ripple shape P1: Pitch of first ripple shape P2: Pitch of second ripple shape

Claims (3)

[Utility model registration claims] 1. A first ripple shape having a cross-sectional unevenness formed at substantially the same pitch over substantially the entire area of an inner cooking bottom surface, and a first ripple shape in at least a part of the first ripple shape surface. A metal cooker comprising: a second ripple shape having a cross-sectional unevenness smaller than the first ripple shape formed in parallel. 2. The cooking device according to claim 1, wherein a bottom surface of the cooking device is coated with a fluororesin. 3. The cooker according to claim 1, wherein the ripple shape is formed concentrically.