JP3131547B2 - Cooking container and method of manufacturing the cooking container - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking container for heating and cooking an object with induction heating and a method of manufacturing the cooking container.

[0002]

2. Description of the Related Art An example of this type of cooking vessel is a rice cooker pot. This pot has a structure in which a magnetic material such as iron or stainless steel and a good heat conductor such as aluminum are integrated, and the induction heat generated in the magnetic material is dispersed by the good heat conductor. The following (1) to (3) show a conventional configuration of a rice cooker kettle.

(1) A pot body is formed by drawing a clad material (a plate material in which aluminum is joined to stainless steel).
The stainless steel is exposed on the outer surface of the hook body, and the inner surface is covered with aluminum. (2) Inject molten aluminum into a molten metal forging die in which stainless steel is set. Then, the pot body is formed by forging aluminum, and stainless steel is adhered to the outer surface of the pot body. (3) Iron is sprayed on the outer surface of the pot body made of aluminum, and iron is adhered to the outer surface of the pot body.

[0004]

However, (1)
In the configuration described above, the peelability of the clad material hinders the drawing of the clad material. For this reason, the defect rate increases and the cost of the product increases. Further, in the configuration of (2), not only the forging process itself becomes an obstacle, but also a surface treatment for correcting surface roughness due to forging is required, and the cost of the product increases.

In the configuration (3), iron in a molten or semi-molten state is sprayed onto the outer surface of the kettle. For this reason,
Iron oxide is generated between the iron and the pot body and between the irons, which deteriorates the appearance of the pot and decreases the strength of the iron. Therefore, when the iron is locally induction-heated, a strong thermal stress acts on the iron,
There was a risk that the iron would crack or peel off from the kettle body. FIG.
Is a sectional view showing a state in which iron 2 is thermally sprayed on an aluminum pot main body 1, and iron oxide 3 (particularly a black portion) is generated between the iron 2 and the pot main body 1 and between the irons 2. In addition, since the sprayed surface is exposed on the outer surface of the pot body, it is unsightly in appearance, and there is a problem that the metal unevenness may damage facilities, desks and the like in the kitchen.

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and has as its object to have sufficient strength to withstand induction heating, and to prevent damage to kitchen equipment and desks. An object of the present invention is to provide a heating cooking container and a method of manufacturing the heating cooking container which are obtained at low cost.

[0007]

Means for Solving the Problems] heating cooking container according to claim 1, wherein the container body made of a magnetic material is induction-heated, the heat generated by the provided et Re container body by thermal spraying on the inner surface of the container body and a good thermal conductor layer to disperse, the heat conductor layer
Is thick at the inner bottom of the container body and thin at the inner periphery.
Having the features in the stomach place. The container for heating and cooking according to claim 2 is a container body made of a magnetic material to be induction-heated, and this container
Heat generated in the container body provided by thermal spraying on the inner surface of the body
And a heat conductive layer for dispersing
An abbreviated rule that regulates the capacity of the container body
The feature is that it is provided up to a fixed height . The container for heating and cooking according to claim 3 is made of a magnetic material that is induction-heated.
Container body and the inner surface of the container body is provided by thermal spraying.
A heat conductive layer for dispersing the heat generated in the container body.
In the inner peripheral portion of the container body, the heat conductive layer is
The feature is that it gradually becomes thinner upward .

According to a fourth aspect of the present invention, there is provided a heating and cooking container comprising an induction heating container.
A container body made of a magnetic material to be heated and an inner surface of the container body
Disperses the heat generated in the container body provided by thermal spraying
And a heat conductive layer, wherein the heat conductive layer is formed of the container body.
Is it thick in the induction heating area and thin in other areas?
Or, it has features where it has been abolished . The container for heating and cooking according to claim 5, wherein the heat conductive layer is a surface of the heat conductive layer.
The feature is that it is covered by a heat-resistant layer that smoothes the surface. The container for heating and cooking according to claim 6, wherein the container body is
In the inner bottom part, the thickness of the heat conductive layer is 0.3 mm to 5 mm.
mm .

A method for producing a cooking container according to claim 7.
Is a cooking container according to any one of claims 1 to 6.
In the method for producing
After forming a thermal conductor layer by thermal spraying, vacuum or reducing atmosphere
The feature is that high-temperature heat treatment is performed in an atmosphere . The method for manufacturing a container for heating and cooking according to claim 8 does not require claim 1.
6. The method for producing a cooking container according to any of 6.
A thermal conductor on the inner surface of the container body
Layer forming operation and blowing cooling air to the outer surface of the container body
The operation is performed while rotating the container body .

[0010]

According to the first aspect of the present invention, since the heat conductive layer is attached to the inner surface of the container body by thermal spraying, the adhesive strength is strong, and the outer surface of the container has no irregularities, thereby damaging facilities in the kitchen. Nor. In addition, the heat conductive layer is
It was made thicker at the inner bottom and thinner at the inner periphery. others
Because the amount of heat conductor can be reduced, the container body
Can be lightened. Even with such a configuration,
When the bottom of the container body was induction heated, it was stored in the container body.
The heat is dispersed by the convection phenomenon because the convection flows
You can cook delicious rice. According to the means described in claim 2, the thermal conductor layer is sprayed on the inner surface of the container body.
As it is attached, the adhesive strength is strong and the outer surface of the container is uneven
Disappears. In addition, a thermally conductive layer is provided to approximately the specified height.
So that heat can be distributed to the height where the contents can be
Form a heat conductive layer in the minimum range that does not disperse heat in unnecessary parts
it can. According to the third aspect of the present invention, the heat conductive layer is melted.
Adhered to the inner surface of the container body
In addition, there is no unevenness on the outer surface of the container. Moreover, the container book
The thermal conductor layer on the inner circumference of the body is gradually thinned upward.
As a result, the heat conductive layer is
The heat conductive layer is thin in the part where the amount of heat transfer is small.
Means that the thermal conductor layer is connected to the inner peripheral surface of the container
Swell. As a result, the thermally sprayed thermal conductive layer is
Difficult to peel off from the body.

According to the fourth aspect of the present invention, the thermal conductive layer
Is attached to the inner surface of the container body by thermal spraying,
It is strong and has no irregularities on the outer surface of the container. And heat
Thick good conductor layer at the induction heating part of the container body
Thin or abolished in the part. For this reason,
Product weight can be reduced as body weight can be reduced
it can. In such a configuration, a thin portion
Even if there is a minute or abolished part,
Heat is transferred from the provided thermal conductor layer to the food, resulting in convection.
As a result, the food is uniformly heated. According to the means described in claim 5, the heat-resistant conductor layer is covered with the heat-resistant layer.
The surface of the conductor layer becomes smooth. As a result, the thermal conductor layer
Prevents rice from being scorched or damaged
Can be stopped and the surface of the thermal conductor layer attached by thermal spraying
The heat-resistant layer penetrates into the unevenness of the anchor due to the anchor effect,
The bonding strength between the thermal layer and the thermal conductor layer also increases.

According to the means of claim 6, the container body is
In the inner bottom part, the thickness of the heat conductive layer is 0.3 mm to 5 m.
m, the boundary value at which the heat conduction effect is almost eliminated
(0.3mm) the effect of heat conduction on cooking
In the range of the boundary value (5 mm) where the difference in
It is formed. According to the means of claim 7, the thermally conductive layer
When forming a container, first heat the inside of the container
Spray the conductor. Next, in a vacuum or reducing atmosphere,
By performing thermal treatment, the surface of the container body and the heat
The oxide formed on the surface of the conductor layer is reduced. others
Between the particles of the heat conductive layer, the container body and the heat conductive layer
Oxide between the layers is sufficiently removed, resulting in a thermally conductive layer
The strength of is improved.

According to the eighth aspect of the present invention, the thermal conductor layer
When forming the container, rotate the container body
A good conductor is sprayed on the inner surface of the vessel. Along with this, a container
Blow cooling air onto the outer surface of the main unit to cool the container
By attaching a heat conductive layer to the container body, cooling air can be
Unlike when spraying from the inside of the vessel, the heated cooling air
Is efficiently exhausted, and the cooling effect is enhanced.

[0014]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a first embodiment in which the cooking vessel of the present invention is applied to a rice cooker will be described with reference to FIGS. First, in FIG. 3, the inlet 11 a of the rice cooker main body 11 is covered with a lid 12. This lid 1
Numeral 2 is rotatably attached to the rice cooker main body 11, and when the lid body 12 is rotated, an input port 11a is provided.
Open and close. Reference numeral 13 denotes a hinge for pivotally supporting the lid 12. Further, the rice cooker main body 11 and the lid 12 are formed of a synthetic resin.

Inside the rice cooker body 11, a kettle accommodating portion 14 is formed in a compartment, and in the kettle accommodating portion 14, a bottomed cylindrical kettle body 15a is detachably accommodated. This hook body 15
“a” corresponds to the container body, and is stainless steel (SUS430 having a thickness of 0.5 mm to 1.0 mm) that is a magnetic material.
Formed by drawing. The lid 12 is provided with an inner lid 12a, and when the inlet 11a of the rice cooker main body 11 is closed by the lid 12, the inner lid 12a is closed.
The upper opening of the shuttle main body 15a is closed by a.

A heat conductive layer 15b is provided on the inner surface of the shuttle body 15a.
Are formed. This heat conductive layer 15b is
5a is formed by spraying aluminum on the inner bottom and the inner peripheral portion. As shown in FIG. 1, the inner bottom has a relatively large thickness of 0.3 mm to 5 mm. The thickness of the part is thin.

On the inner peripheral surface of the kettle body 15a, a plurality of regulation lines for defining an appropriate amount of water with respect to the amount of rice put in are drawn, and the heat conductive layer 15b is formed up to the regulation line α at the top. ing. In addition, the thickness of the inner peripheral portion of the good thermal conductive layer 15b gradually decreases toward the specified line α, and the thickness of the good thermal conductive layer 15b becomes substantially “0” when it exceeds the specified line α.
And smoothly connected to the inner peripheral surface of the shuttle main body 15a without any step.

FIG. 2 shows a thermal spraying method of the thermal conductor layer 15b, wherein 16 is a thermal spray head, and 17 is a holder.
Here, in forming the heat conductive layer 15b on the pot main body 15a, the inner surface of the drawn pot main body 15a is subjected to blast processing, pre-treatment is performed, and then the pot main body 15a
a is fixed to the holder 17.

Next, molten aluminum (or semi-molten aluminum) is sprayed on the inner surface of the pot body 15a while simultaneously performing the operation of swinging the spray head 16 in the direction of arrow A and the operation of rotating it in the direction of arrow B. After the thermal spraying of aluminum, high-temperature heat treatment is performed in a vacuum or reducing atmosphere. The cooling fan 18 blows cooling air onto the outer surface of the shuttle main body 15a, as indicated by an arrow C. Thermal spraying of aluminum blows cooling air from the cooling fan 18 onto the outer surface of the shuttle main body 15a. This is performed while cooling the container body 15a.

When the aluminum is sprayed, the temperature of the aluminum spray is adjusted based on the adjustment of the spraying temperature by the spraying head 16 in consideration of the adhesion between the particles of the pot body 15a, the heat conductive layer 15b, and the heat conductive layer 15b. The melting state is controlled. Also, after thermal spraying of aluminum, oxidation or internal stress is generated on the surface of the heat conductive layer 15b. Therefore, high-temperature heat treatment is performed in a vacuum or reducing atmosphere to remove oxides and internal stress, and to adhere. Sex improvement,
Adapt to the heat-resistant layer 15c described later, remove the strain,
The thermal good conductor layer 15b is stabilized.

As shown in FIG. 1, a heat-resistant layer 15c is formed on the surface of the heat conductive layer 15b. This heat-resistant layer 1
5c is formed by spraying a fluorine resin (containing a non-metal such as ceramics) on the heat conductive layer 15b to perform a heat treatment, and smoothes the surface of the heat conductive layer 15b, It has a function of preventing food (rice or the like) from scorching on the surface of the good conductor layer 15b.

FIG. 4 shows the hook body 15a and the heat conductive layer 15
3B is an enlarged cross-sectional view. As is clear from the figure, since the surface of the heat conductive layer 15b has complicated irregularities, when the fluororesin is sprayed, the fluororesin enters the irregularities (anchor effect). Therefore, when the heat-resistant layer is formed on a steel plate or a SUS material, the adhesion of the heat-resistant layer 15c is remarkably improved as compared with the case where the heat-resistant layer is formed by blasting aluminum die cast. Reference numeral 15 in FIG. 1 indicates a pot corresponding to a cooking vessel, and the pot 15 includes a pot main body 15a, a heat conductive layer 15b, and a heat resistant layer 15c.

As shown in FIG. 3, an induction heating device 19 is provided below the shuttle main body 15a. The induction heating device 19 includes an induction heating coil 19a located at an outer peripheral portion of the pot main body 15a, an induction heating coil 19b located at a central portion of the pot main body 15a, an inverter circuit section 19c for outputting a high-frequency current, and a ferrite 19d. It was done. When a high-frequency current is output from the inverter circuit section 19c, the induction heating coils 19a and 19b are excited, and magnetic flux is generated from the induction heating coils 19a and 19b. Thereby, the hook main body 15a and the ferrite 19
A magnetic circuit orbiting around d is formed, and an induced current is generated at the surface layer of the shuttle main body 15a due to a change in magnetic flux, and the shuttle main body 15a is heated due to a resistance loss of the induced current.

In the induction heating using such a high-frequency current, the very surface (SUS) of the shuttle main body 15a is caused by the skin effect.
An electric current flows through the plate or a high-density rolled steel plate (about 0.3 mm), and heat is generated in this portion. In addition, since surface heat is generated in only a small part of the shuttle main body 15a approaching the induction heating coils 19a and 19b, it is necessary to disperse this heat to the shuttle main body 15a. On the other hand, the thermal conductivity of SUS430, which is the material of the kettle body 15a, is 0.062 (cal).
/ Cm · sec · ° C) and it is difficult to conduct heat. Therefore, a heat conductive layer 15b is provided on the inner surface of the shuttle main body 15a to disperse the heat generated in the shuttle main body 15a.

When the thickness of the heat conductive layer 15b at the inner bottom of the shuttle main body 15a is less than 0.3 mm, the heat conduction effect is almost eliminated. When the thickness is 5 mm or more, there is no difference in the effect of the heat conduction effect on the cooking state. In consideration of such circumstances, the thickness of the good thermal conductor layer 15b at the inner bottom of the shuttle main body 15a is 0.3 mm to 5 m.
m.

In the induction heating coils 19a and 19b,
Induction heating coil 19a located on the outer periphery of shuttle body 15a
Has a larger input wattage, and the outer peripheral portion of the shuttle main body 15a is heated more strongly than the central portion.
For this reason, when water and rice are put into the kettle body 15a and the rice cooking operation is performed, as shown by a broken line L in FIG.
The convection which rises from the outer peripheral portion of FIG. Therefore, even if the heat conductive layer 15b is thin in the inner peripheral portion of the pot body 15a, the rice accommodated in the pot body 15a is uniformly heated by the convection phenomenon.

In the rice cooker main body 11, as shown in FIG.
An operation unit 20 is provided. The operation unit 20 includes a selection key for selecting a rice cooking menu such as “cooked rice”, a reservation key for setting “desired cooking time”, a start key, and the like (neither is shown). Is provided. A control device 21 is housed in the rice cooker main body 11. The control device 21 is mainly composed of a microcomputer, and various keys of the operation unit 20 and the inverter circuit unit 19c are connected to the control device 21. And
When detecting an operation of various keys, the control device 21 reads control data corresponding to the operation content from the ROM, controls the inverter circuit unit 19 c based on the read control data, and responds to the operation content of the operation unit 20. Execute the rice cooking operation.

A temperature sensor 22 is provided on the bottom plate of the shuttle housing 14. The temperature sensor 22 detects the temperature of the shuttle main body 15a, and is connected to the control device 21. Then, the control device 21 detects the completion of the rice cooking based on the temperature change characteristics of the kettle body 15a detected by the temperature sensor 22, and terminates the rice cooking operation. Also, the lid 12
Is provided with a lid heater 23a, and the shuttle accommodating portion 14 is provided with a body heater 23b. These two heaters 23a and 23b heat the shuttle main body 15a from the outside, and are connected to the control device 21. Then, the control device 21 keeps the pot main body 15a at a predetermined temperature and keeps the cooked food warm by turning off both heaters 23a and 23b while referring to the temperature detected by the temperature sensor 22. . Reference numeral 24 indicates a cooling fan that cools the electric components.

According to the above-described embodiment, the heat conductive layer 15b made of aluminum, which is hardly oxidized, is formed by thermal spraying on the inner surface of the pot main body 15a, and the pot main body 15a is induction-heated. For this reason, it becomes difficult for the oxide to be interposed in the heat conductive layer 15b,
The strength of the thermal conductor layer 15b is improved. It is clear from comparison between FIG. 4 and FIG. 6 that the thermal good conductor layer 15b of FIG. 4 hardly contains an oxide (particularly a black portion). At the same time, local heat generation due to the induced current is generated in the kettle body 15a having high strength, and the heat good conductor layer 15 having low strength is generated.
b. Based on the above reasons,
In 5, the strength balance of the constituent materials with respect to the thermal stress is improved, sufficient strength to withstand induced heat generation is formed, and cracking and peeling of the thermally conductive layer 15b (sprayed layer) are prevented.

After the pot body 15a is drawn, aluminum is sprayed on the pot body 15a to form a heat conductive layer 15b.
Is formed. Therefore, the difficulty of drawing the clad material, the complexity of the molten metal forging process, and the necessity of the surface roughness correction process are eliminated, and as a result, the cost of the pot 15 is reduced. In addition, since the heat conductive layer 15b having irregularities is formed on the inner surface of the pot main body 15a, the appearance of the pot 15 becomes beautiful due to the glossiness of the stainless steel of the pot main body 15a. At the same time, it is possible to prevent the facilities and desks in the kitchen from being damaged by the unevenness of the heat conductive layer 15b.

Further, the heat-resistant conductor layer 15 is formed by the heat-resistant layer 15c.
b, the surface of the thermally conductive layer 15b becomes smooth. For this reason, it is possible to prevent the cooked food from sticking to the unevenness of the heat conductive layer 15b. In this case, since the heat-resistant layer 15c is formed by spraying the heat-resistant conductor layer 15b with a fluorine resin, there is also an advantage that the heat-resistant layer 15c enters the unevenness of the heat-resistant conductor layer 15b and the adhesion of the heat-resistant layer 15c is improved.

Further, noting that a convection occurs in the bottom of the pot main body 15a when the bottom of the pot main body 15a is induction-heated, the heat conductive layer 15b was thinned in the inner peripheral portion of the pot main body 15a. For this reason, the rice is uniformly heated by the small amount of the heat conductive layer 15b as much as possible, and as a result, the product weight is reduced.

Focusing on the fact that it is not necessary to heat the upper side of the specified line α, the thermally conductive layer 15b was formed up to the specified line α. Therefore, the heat conductive layer 15b is formed in a minimum range that disperses heat to necessary portions and does not disperse heat to unnecessary portions. As a result, the product weight is further reduced.

Further, the thickness of the heat conductive layer 15b at the inner bottom of the pot main body 15a is adjusted so that the heat conduction effect is almost eliminated.
The range was set from 3 mm to 5 mm where there is no difference in the effect of the heat conduction effect on the cooking state. For this reason, the cooked food can be satisfactorily cooked without unnecessarily thickening the heat conductive layer 15b.

Further, since the heat conductive layer 15b is gradually thinned upward in the inner peripheral portion of the pot main body 15a, the heat conductive layer 15b becomes thinner as it goes away from the inner bottom of the pot main body 15a that generates heat. For this reason, the heat conductive layer 15b is thick in the portion where the heat transfer is large, and thin in the portion where the heat transfer is small. Therefore, the heat conductive layer 15b having a thickness corresponding to the amount of heat to be transmitted is formed, and as a result, the product weight is further reduced. At the same time, the terminal of the heat conductive layer 15b can be connected to the inner peripheral surface of the shuttle main body 15a without any step, so that an external force acts on the step and the heat conductive layer 15b is prevented from peeling or chipping. Is done.

Further, after a thermal conductor is sprayed on the inner surface of the pot body 15a to form a thermal conductor layer 15b, a high-temperature heat treatment is performed in a vacuum or reducing atmosphere. For this reason, the surface of the pot main body 15a and the surface of the hot conductor layer 15b oxidized during the thermal spraying of the hot conductor can be reduced. Therefore, oxides between the particles of the heat conductive layer 15b and between the pot body 15a and the heat conductive layer 15b are sufficiently removed, and as a result, the strength of the heat conductive layer 15b is further improved.

In forming the heat conductive layer 15b, cooling air was blown to the outer surface of the pot body 15a while rotating the pot body 15a. For this reason, the cooling air is blown to the kettle body 15.
Unlike the case of spraying on the inner surface of, as shown in FIG.
Cooling air is supplied to the entire hook body 15a along the outer shape of the hook body 15a. As a result, a good heat conductor layer 15b is formed, for example, the adhesion of the heat conductor layer 15b to the pot body 15a is improved.

In the first embodiment, the shuttle body 1
Although the good thermal conductor layer 15b is formed over the entire inner bottom portion of 5a, the present invention is not limited to this, and may be configured as shown in FIG. 5 showing a second embodiment of the present invention. In the case of this configuration, the heat conductive layer 15b at the inner bottom portion of the pot main body 15a is formed by the induction heating portion (the induction heating coils 19a and 19a) of the pot main body 15a.
9b) is thick, and the other parts (non-induction heat generating parts) are eliminated. The heat-resistant layer 15c covers the entire inner bottom portion of the shuttle main body 15a.

According to this configuration, since the heat conductive layer 15b is formed in the induction heat generating portion of the pot main body 15a, the heat of the pot main body 15a is transmitted from the heat conductive layer 15b to the food, and the food is brought along with the convection. Is practically sufficiently heated. Therefore, the amount of the heat good conductor layer 15b used is reduced, and the product weight is reduced.

In the second embodiment, the heat-resistant layer 1
Although 5c is formed on the entire inner bottom portion of the hook body 15a, the invention is not limited to this, and it may be formed only on the surface of the heat conductive layer 15b. Further, in the inner bottom portion of the shuttle main body 15a, the configuration is such that the heat conductive layer 15b of the non-induction heat generating portion is abolished. However, the present invention is not limited to this, and the heat conductive layer 15b which is thinner than the induction heat generating portion is formed. Is also good.

In the first and second embodiments, the shuttle body 15a is made of stainless steel. However, the present invention is not limited to this. Any material having an appropriate electric conductivity may be used. In the first and second embodiments,
Although the thermal good conductor layer 15b is formed from aluminum, the present invention is not limited to this. For example, copper or an alloy of aluminum and copper may be used. In addition, the first and second
In the embodiment, the heat-resistant layer 15c is formed of a fluororesin, but is not limited to this. For example, a ceramic-coated syringe or the like may be used as long as it has heat resistance and corrosion resistance enough to withstand heating and cooking.

[0042]

As is apparent from the above description, the following effects can be obtained by the cooking container and the method for manufacturing the cooking container of the present invention. According to the means of claim 1, the thermal conductor layer is attached to the inner surface of the container body by thermal spraying.
The thermal good conductor layer has a sufficient adhesive strength and sufficient strength to withstand induction heating. Moreover, it is possible to prevent the equipment and desk in the kitchen from being damaged, and the cost of the container is reduced. Also, place the heat conductive layer on the inner bottom of the container body.
Thicker and thinner at the inner periphery. For this reason,
Reduce the weight of the container as it can be reduced
Can be. Even with such a configuration, the bottom of the container body
When induction heating is applied, the contents contained in the container main body flow.
Therefore, the heat is dispersed by the convection phenomenon and delicious rice is produced.
Can cook.

According to the second aspect of the present invention, the thermal good conductor layer
Is attached to the inner surface of the container body by thermal spraying,
A good conductor layer that is strong enough to withstand induction heating
Will have. Moreover, the equipment and desks in the kitchen are damaged.
Is prevented and the cost of the container is reduced.
You. In addition, the thermal conductor layer was formed to the specified height,
The amount of good conductors is reduced, and the container body can be made lighter.
Even in such a configuration, there is a thermal good conductor layer in a necessary part.
Cooking delicious rice so you can spread the heat
Can be. According to the means of claim 3, the thermally conductive layer is
Strong adhesion because it is attached to the inner surface of the container body by thermal spraying
The heat conductive layer is strong enough to withstand induction heating.
Will have. Moreover, the equipment and desks in the kitchen are damaged.
It is prevented from attaching, and the cost of the container is reduced.
In addition, the heat conductive layer in the inner peripheral portion of the container body faces upward.
, So that the heat transfer rate is good
In areas where the conductor layer is thick and heat transfer is small, a good heat conductor layer
Finally, the heat conductive layer has a step on the inner peripheral surface of the container body.
It will be connected well. As a result, thermal sprayed thermal conductor
The layer is less likely to peel from the container body. Communicate with this
To form a heat conductive layer with a thickness corresponding to the amount of heat
As a result, the product weight is reduced.

According to the fourth aspect, the thermal conductive layer
Is attached to the inner surface of the container body by thermal spraying,
A good conductor layer that is strong enough to withstand induction heating
Will have. Moreover, the equipment and desks in the kitchen are damaged.
Is prevented and the cost of the container is reduced.
You. In addition, a heat conductive layer is used in the induction heating part of the container body.
Thicker, abolished or thinned in other parts
Thus, the amount of the heat good conductor can be reduced, and the product weight is reduced.
Even in such a configuration, it is necessary to install
The heat is transferred from the heated heat conductive layer to the cooked food,
The cooked food is evenly heated, making it possible to cook delicious rice
it can. According to the measure described in claim 5, the thermally conductive layer is resistant to heat.
Covered by thermal layer. Therefore, the surface of the heat conductive layer is smooth.
The rice may be scorched or damaged on the heat conductive layer.
Can be prevented as much as possible.
Due to the anchor effect on the unevenness of the surface of the deposited thermal conductor layer
Since the heat-resistant layer penetrates, the bonding strength between the heat-resistant layer and the heat conductive layer
Also increases.

According to the means of claim 6, the heat conduction effect
From the boundary value (0.3 mm) at which the heat is almost eliminated
Boundary value (5 mm) where there is no difference in the effect on the cooking state
No thermal conductor layer is required because the thermal conductor layer is formed in the range of
You can cook delicious rice without thickening.

According to the means of claim 7, a vacuum or
Is subjected to high-temperature heat treatment in a reducing atmosphere.
Oxide formed on the surface of the body and the surface of the thermal conductor layer
Because of the reduction, heat between the particles of the heat conductive layer,
The oxide between the good conductor layer is sufficiently removed, and as a result,
The strength of the thermally conductive layer is improved.

According to the means described in claim 8, the container body is
Blows cooling air onto the outer surface while conducting heat to the inner surface of the container body
A place where the cooling air is blown from inside the container because the body has been sprayed
Unlike the case, the heated cooling air can be exhausted efficiently.
And the cooling effect increases. As a result, the thermal good conductor layer
Good thermal conductor, such as improved adhesion to the container body
A layer is formed.

[0048]

[Brief description of the drawings]

FIG. 1 is a sectional view of a shuttle showing a first embodiment of the present invention.

FIG. 2 is a view showing a thermal spraying method of a thermal conductor layer.

FIG. 3 is a sectional view showing the overall configuration of the rice cooker.

FIG. 4 is an enlarged view showing a cross section of the shuttle;

FIG. 5 is a view corresponding to FIG. 1 showing a second embodiment of the present invention.

FIG. 6 is a diagram corresponding to FIG. 4 showing a conventional example.

[Explanation of symbols]

Reference numeral 15 denotes a pot (heating cooking container), 15a denotes a pot main body (container main body), 15b denotes a heat conductive layer, 15c denotes a heat resistant layer, and α denotes a prescribed line.

Claims (8)

(57) [Claims] 1. A container body made of a magnetic material to be induction-heated, and a thermal conductor layer provided on the inner surface of the container body by thermal spraying and dispersing heat generated in the container body , wherein the thermal conductor layer comprises: Thicker at the inner bottom of the container body
A cooking container characterized by being thin at an inner peripheral portion . 2. A container body made of a magnetic material to be induction-heated and provided on the inner surface of the container body by thermal spraying.
And a heat conductor layer for dispersing generated heat, wherein the heat conductor layer accommodates a container in the container body.
That it is provided up to the approximate specified height that specifies the limit amount
Characterized cooking vessel. 3. A container body made of a magnetic material to be induction-heated, and provided on the inner surface of the container body by thermal spraying.
A heat conductive layer for dispersing the generated heat, wherein the heat conductive layer is located on an inner peripheral portion of the container body.
A cooking vessel characterized in that it is gradually thinner toward the side . 4. A container body made of a magnetic material to be induction-heated, and provided on the inner surface of the container body by thermal spraying.
A heat conductive layer for dispersing generated heat, wherein the heat conductive layer is located at an induction heating portion of the container body.
Thick and thin or obsolete elsewhere
A cooking vessel characterized in that: 5. The thermally conductive layer slides on the surface of the thermally conductive layer.
A contractor characterized by being covered with a heat-resistant layer
A cooking container according to any one of claims 1 to 4 . 6. A thermally conductive layer at an inner bottom of a container body.
Characterized by a thickness of 0.3 mm to 5 mm
A cooking container according to any one of claims 1 to 4 . 7. The method according to claim 1, wherein
In a method of manufacturing a heat cooking container , a heat conductor is sprayed on an inner surface of the container body to form a heat conductor layer.
After that, heat treatment at high temperature in vacuum or reducing atmosphere
A method for producing a heating cooking container, comprising: 8. The method according to claim 1, wherein
In a method of manufacturing a heat cooking container , a heat conductor is sprayed on an inner surface of the container body to form a heat conductor layer.
Operation and blowing cooling air to the outer surface of the container body.
Is carried out while rotating the container body .