JP3160907U - Electromagnetic cooking container - Google Patents

Abstract

A cooking container for an electromagnetic induction heating cooker, which overcomes the weak points of an electromagnetic induction heating cooker and efficiently and evenly transmits heat from a heat generating portion that generates heat by electromagnetic induction. An electromagnetic cooking container developed as described above is provided. A cooking container A for an electromagnetic induction heating cooker, comprising a heat generating plate 1 having a heat generating portion 8 that generates heat by electromagnetic induction, and a cooking plate 2 overlaid on the heat generating plate 1. A heat conduction gap M is secured between 1 and the cooking plate 2. Further, the heat generating portion 8 is provided on the inner surface side of the heat generating plate 1 facing the heat conduction gap M. [Selection] Figure 1

Description

  The present invention relates to a cooking container used for an electromagnetic induction heating cooker (IH cooking heater), and more particularly to a non-metallic electromagnetic cooking container.

  The electromagnetic induction heating cooker has a magnetic field line (magnetic field) generated by a spiral (doughnut-shaped) induction heating coil disposed near the back side of a top plate (such as crystallized glass) on which an electromagnetic cooking container is placed. It is comprised so that a bottom part (pan bottom etc.) may be heated by flowing into the bottom part (for example, refer patent document 1 etc.). That is, the bottom is heated by electromagnetic induction by high frequency, and cooking such as grilled food, boiled food, and fried food is performed.

  And what has various structures and shapes is proposed as a container for electromagnetic cooking used for such an electromagnetic induction heating cooking appliance. For example, an electromagnetic induction layer coated by spraying magnetic metal on the bottom (back) of the pan bottom of a glass ceramic pot body, and an outer layer coated with a durable hard magnetic metal deposited on this electromagnetic induction layer A cooking pan having a structure including a friction-resistant layer on the surface is known (see, for example, Patent Document 2).

JP 2004-327198 A JP 2009-82356 A

By the way, since the induction heating coil disposed on the back surface of the top plate of the electromagnetic induction heating cooker is wound in a spiral shape or the like, it is within a circumferential range of about 50 mm in diameter from the center of the induction heating coil. Then, it has the structure where the bottom part of cooking containers, such as a cooking pot and a cooking plate mounted on the top plate, is not heated.
More specifically, as shown in each drawing of Patent Document 1, the induction heating coil does not exist within a circumferential range of about 50 mm in diameter from the center.
Therefore, even if the cooking container is placed in the circumferential display portion indicating the placement position of the pan displayed on the top rate and located immediately above the induction heating coil, a circle having a diameter of about 50 mm from the center portion. Within the circumferential range, the bottom is not heated by electromagnetic induction.

Therefore, conventionally, since the center part of the bottom part is not heated only by placing the container in a fixed position in the circumferential display part displayed at the top rate, the container is so heated that the entire bottom part is heated uniformly. I had to do very annoying work such as shifting the position of.
Moreover, since the rise to the cooking corresponding temperature of the whole bottom is slow, the passage of fire to the cooking material is bad. In particular, because the fire to the inside of the material was slow and bad, the workmanship of the cooking was not very good, and there was a problem that forced cooking over time.
In addition, about 50 mm in the diameter cited as the circumferential range from the unheated center part is only an example, and when exceeding this circumferential range, it may be lower.

  Therefore, the present invention was devised to solve the above problems, and is a cooking container for an electromagnetic induction heating cooker, which overcomes the weak points of the electromagnetic induction heating cooker and generates heat by electromagnetic induction. An object of the present invention is to provide an electromagnetic cooking container that has been developed so that heat from a heat generating portion is efficiently and uniformly transmitted to the entire bottom portion.

  In order to solve the above problems, the present invention includes a heat generating plate having a heat generating portion that generates heat by electromagnetic induction, and a cooking plate stacked on the heat generating plate, and heat conduction between the heat generating plate and the cooking plate. The heating plate and the cooking plate are formed so as to ensure a gap.

Here, it is preferable that the heat generating portion is provided on the inner surface (upper surface) side of the heat generating plate facing the heat conduction gap secured between the heat generating portion and the cooking plate. The heat generating portion is formed of a conductive layer made of silver, iron, aluminum, or the like that generates heat by high frequency electromagnetic induction, and a cover coat layer mainly composed of nonconductive glass that covers the conductive layer. It is suitable.
Note that the conductive layer is preferably formed by a transfer method or a printing method when silver is used as a heat generating material. And when iron or aluminum is used as a heat generating material, a thermal spraying method is preferable.
Furthermore, the cover coat layer mainly composed of glass, etc. prevents dirt caused by sticking during cooking, prevents scratches caused by contact or collision with a metal spatula or other cooking utensils, and metal scrubbing when washing in a sink or the like. Use a hard layer to prevent scratches caused by cleaning tools.

According to such a configuration, the heat from the heat generating plate having the heat generating portion that generates heat by electromagnetic induction is stored in the heat conduction gap between the overlapping cooking plates, and is transmitted from the heat conduction gap to the cooking plate. In other words, the cooking plate is heated indirectly by heat from the heat generating portion of the heat generating plate.
Thereby, the weak point of the electromagnetic induction cooking appliance that the inside of the circumference range of about 50 mm in diameter from the center of the heat generating plate is not heated is eliminated by indirect heating of the cooking plate by heat accumulated in the heat conduction gap.

  Moreover, since the heat generating part is provided on the inner surface side of the bottom part of the heat generating plate that secures a heat conductive gap between the cooking plate and the heat, the heat from the heat generating part is directly accumulated in the heat conductive gap. The heat storage responsiveness in the conductive gap is excellent, and the heating temperature of the cooking plate can be quickly raised to the cooking-compatible temperature.

Further, in the present invention, each of the heat generating plate and the cooking plate is provided with a high plateau, and the high plateau on the heat generating plate side includes a plurality of flow portions that communicate the protruding inner outer surface and the protruding outer outer surface. The hill on the cooking plate side includes a plurality of meat stealing recesses for promoting heating of the cooking plate by heat of the heat conduction gap.
Here, the protruding inner outer surface is an outer surface of the bottom wall portion of the heat generating plate, and the protruding outer outer surface is an outer surface of a peripheral wall portion that rises from the periphery of the bottom wall portion of the heat generating plate. And the said distribution part and the said meat stealing notch part are arrange | positioned at equal intervals in the circumferential direction at the said hill provided on the circumference centering on the center of a bottom wall part. Is suitable.

According to such a configuration, the heat generating plate provided with the hill can be placed in a stable placement state on the top rate of the electromagnetic induction heating cooker. And the heat | fever inside an uphill protrusion (outer surface side of a bottom wall part) is radiated | emitted to the protrusion outer side (outer surface side of a surrounding wall part) of an uphill through a distribution part. Thereby, the inside temperature can be prevented from excessively rising due to heat staying inside the protruding protrusion on the hill during cooking. That is, it is possible to prevent the abnormal temperature detection sensor provided in the electromagnetic induction heating cooker from malfunctioning.
In addition, in a cooking plate equipped with a high plateau, the wall thickness (wall thickness) increases, so that the heat conduction from the outer surface (back surface) side facing the heat conduction gap to the inner surface (cooking surface) side is stolen. The recess can be minimized. In addition, stable placement on a table or the like is possible.

According to the container for electromagnetic cooking of the present invention, it overcomes the problem that the inside of the circumference of about 50 mm in diameter from the central part, which is a weak point of the heating electromagnetic induction cooking utensil, is not heated, and the heat conduction gap between the heating plate The whole cooking plate is efficiently and uniformly indirectly heated by the stored heat.
As a result, the entire cooking plate can be raised uniformly and quickly to the cooking-compatible temperature, and cooking such as grilled food, boiled food, and fried food can be performed. In other words, the cooking material can be fired and cooking can be performed without taking time. For example, in meat dishes and the like, cooking can be performed while the surface of the meat is firmly lit and the extraction of the meat extract is suppressed to a low level.

In addition, heat storage in the heat conduction gap secured between the heat generating plate and the cooking plate is directly performed from a heat generating portion formed on the upper surface side of the heat generating plate facing the heat conduction gap. That is, by being excellent in heat storage responsiveness in the heat conduction gap, the heating temperature of the entire cooking plate can be quickly raised to the cooking-compatible temperature.
Thereby, the container for electromagnetic cooking which is excellent in cooking performance, such as being able to cook by heating without taking time, and excellent in usability can be provided.

In addition, the cooking plate can be used as it is on the table without transferring the cooked food such as grilled food, boiled food, and fried food to a dish or the like. At this time, the cooking plate can be stably placed on the table by a hill provided on the outer surface side of the bottom wall.
In addition, since the food to be cooked such as grilled food, boiled food, and fried food is kept warm by the heated cooking plate, the food to be cooked can be eaten in a warm state while the meal ends.

It is a longitudinal cross-sectional view which shows the container for electromagnetic cooking which concerns on this embodiment. The heat_generation | fever plate of the same container for electromagnetic cooking is shown, (a) is a top view, (b) is a bottom view. It is a bottom view which shows the cooking plate of the same container for electromagnetic cooking.

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings as appropriate.
FIG. 1 is a longitudinal sectional view showing an electromagnetic cooking container according to the present embodiment.

≪Configuration of electromagnetic cooking container≫
A container for electromagnetic cooking (hereinafter simply referred to as “container”) A is a top plate (crystallized glass, etc.) of an electromagnetic induction heating cooker (IH cooking heater) (not shown), such as grilled food, boiled food, fried food, etc. It is an IH-compatible container used when cooking by heating, and is formed using a non-metallic material having excellent durability such as heat resistance and impact resistance against empty-cooking cooking. For example, it is formed in a substantially circular shape in plan view having an appropriate size by firing using a ceramic material such as eucryptite or low-expansion petalite.
As shown in FIG. 1, the container A includes a heat generating plate 1, a cooking plate 2 that is overlaid on the heat generating plate 1, and a cooking lid 3 that covers the cooking plate 2.

≪Heat plate configuration≫
FIG. 2 is a plan view and a bottom view showing the heat generating plate. Here, description will be made with reference to FIG. 1 as appropriate.
The heat generating plate 1 is formed in a shallow, substantially dish-like shape in which the peripheral wall portion 1b is raised from the periphery of a flat bottom wall portion 1a having a substantially circular shape in plan view.
As shown in FIGS. 1 and 2, the heat generating plate 1 is provided with a hill 4 on the outer surface (back surface) side of the bottom wall portion 1a, and the upper end opening edge portion 1c of the peripheral wall portion 1b is left. A handle 5 is provided at two locations facing the lower outer periphery and projecting outwardly in the form of a flange.

≪Configuration of the hill≫
The hill 4 is for stabilizing the mounting state when the heating plate 1 is placed (placed) on the top plate or the like. As shown in FIG. On each of the three circumferences with different radii (diameters) from the center of 1a, the projections are provided at the same height at equal intervals in the circumferential direction.
Thereby, on the hill 4 on each circumference, there is a flow part 6 between the inner and outer surfaces of the bottom wall part 1a and from the outer surface of the bottom wall part 1a to the outer surface of the peripheral wall part 1b in the same plane. Several are secured in several places on the circumference.

≪Composition of distribution department≫
In the state in which the heat generating plate 1 is stably placed on the top plate by the hill 4, the circulation unit 6 is configured such that the heat during cooking is a gap between the hill 4 and the top plate on the protruding inner outer surface side (the hill 4 The heat is dissipated from the projecting inner side of the hill 4 to the projecting outer side so that the inner temperature does not increase excessively. In other words, the heat is not accumulated in the bottom wall portion 1a of the heat generating plate 1, and heat is circulated from the center portion of the bottom wall portion 1a toward the circumferential direction (direction of the peripheral wall portion 1b) in FIG. ), A plurality of hills 4 are secured at equal intervals on each hill 4 on each circumference.
As a result, when the surface temperature of the top plate rises excessively, malfunction of the abnormal temperature detection sensor that cuts off the power supply to the induction heating coil is prevented.

Further, as shown in FIGS. 1 and 2A, the heat generating plate 1 includes a mark 7 having a predetermined ring diameter and a protruding height at the center of the inner surface (upper surface) of the bottom wall 1a. A heat generating portion 8 that generates heat by electromagnetic induction is provided on the inner surface (upper surface) of the bottom wall portion 1a extending from the mark 7 to the rising base portion of the peripheral wall portion 1b.
The mark 7 is smaller in diameter than the diameter of the non-heated portion in the circumference range of about 50 mm in diameter from the center of the spiral (doughnut-shaped) induction heating coil disposed near the back side of the top plate. Is provided at the center of the inner surface of the bottom wall 1a with a ring diameter corresponding to.

≪Configuration of heat generating part≫
As shown in the enlarged sectional view of FIG. 1, the heat generating portion 8 includes a conductive layer 8a made of silver, iron, aluminum or the like that generates heat by electromagnetic induction by high frequency, and non-conductive glass that covers the conductive layer 8a. And a cover coat layer 8b as a main component.
More specifically, the heat generating portion 8 forms a thin conductive layer 8a made of silver on the inner surface of the heat generating plate 1 by a transfer method (transfer paper), and further covers the conductive layer 8a. Similarly, it is provided on the inner surface (upper surface) of the heat generating plate 1 as a laminated structure formed by forming a cover coat layer 8b mainly composed of glass by a transfer method.
In this way, the cover coat layer 8b that covers the conductive layer 8a prevents dirt caused by sticking during cooking, prevents scratches caused by contact or collision with a metal spatula or other cooking utensils, and when washing in a sink or the like. It is possible to prevent scratches with cleaning tools such as metal scrubbers.

≪Composition of cooking plate≫
FIG. 3 is a bottom view showing the cooking plate. Here, description will be made with reference to FIG. 1 as appropriate.
The cooking plate 2 is formed in a shallow, substantially dish-like shape in which the peripheral wall 2b is raised from the periphery of a flat bottom wall 2a that has a substantially circular shape in plan view.
As shown in FIG. 1, the bottom wall portion 2 a has a plan view shape having a size such that when the cooking plate 2 is overlaid on the heat generating plate 1, the bottom wall portion 2 a is loosely fitted into the heat generating plate 1. Is formed.
On the other hand, the peripheral wall portion 2b is formed so as to rise from the periphery of the bottom wall portion 2a at a height lower than the height of the peripheral wall portion 1b of the heat generating plate 1, and has an outward flange shape at the rising upper end portion. And a support portion 9 formed in a circumferential shape.
Thereby, as shown in FIG. 1, when the cooking plate 2 is overlapped with the heat generating plate 1, the mounting portion 9 is mounted on the opening upper end portion 1 c of the peripheral wall portion of the heat generating plate 1 and dropped into the heat generating plate 1. A heat conduction gap M is ensured between the outer surfaces of the bottom wall portion 2a and the peripheral wall portion 2b of the cooked plate 2 and the inner surfaces of the bottom wall portion 1a and the peripheral wall portion 1b of the heat generating plate 1. ing.

  Moreover, the cooking plate is provided with the hill 10 in the outer surface (back surface) side of the bottom wall part 2a similarly to the said heat_generation | fever plate 1. FIG.

≪Configuration of the hill≫
The plateau 10 is for stabilizing the mounting state when the cooking plate 2 is left on the table or the like without transferring the cooked grilled food, boiled food, and fried food to the plate. As shown in FIG. 3, on the three circumferences with different radii (diameters) from the center portion of the bottom wall portion 2a, the projections are provided at the same height at equal intervals in the circumferential direction. ing.
As a result, the pedestal 10 on each circumference has a meat stealing recess not connected between the inner and outer surfaces of the bottom wall 2a and from the outer surface of the bottom wall 2a to the outer surface of the peripheral wall 2b in the same plane. A plurality of portions 11 are secured at several places on the circumference.

≪Composition of meat stealing recessed part≫
The meat stealing recess 11 is formed on the outer surface side of the bottom wall 2b facing the heat conduction gap M by increasing the wall thickness (wall thickness) of the bottom wall 2b of the cooking plate 2 by the height of the height 10. Minimize the decrease in heat conduction from the (back side) to the inner surface (cooking side). In other words, as shown in FIG. 3, the heat of the heat conduction gap M heated at a high temperature by the heat generating portion 8 is efficiently conducted from the outer surface side to the inner surface side of the bottom wall portion 2b. In addition, a plurality of hills 10 on each circumference are secured at equal intervals.
Thereby, the cooking plate 2 is indirectly heated efficiently and uniformly by the heat of the heat conduction gap M between the heating plate 1 and the heated heating plate 1. That is, it becomes possible to quickly raise the heating temperature of the entire cooking plate 2 to the cooking temperature.

≪Composition of cooking lid≫
Here, description will be made with reference to FIG. 1 as appropriate.
The cooking lid 3 includes a peripheral wall portion 3b formed in an opening shape smaller than the opening shape so as to face the opening portion of the cooking plate 2 from the periphery of the top surface portion 3a having a substantially circular shape in plan view. Yes.
In addition, the cooking lid 3 has a circumferential mounting shape that protrudes in an outward flange shape along the upper outer periphery, leaving the opening lower end edge 3c of the peripheral wall 3b facing the opening of the cooking plate 2. A support 12 is provided.
Thereby, as shown in FIG. 1, the cooking lid 3 places the surrounding supported part 12 in the state where the opening lower end edge part 3 c faces the opening part of the cooking plate 2, and the supporting part 9 of the cooking plate 1. And the cooking plate 2 is closed.

  The cooking lid 3 includes a handle 13 at the center of the top surface 3a.

[Description of operation]
Next, how to use the container A according to the present embodiment configured as described above will be briefly described. Here, description will be made with reference to FIGS. 1 and 3 as appropriate.
As shown in FIG. 1, the cooking plate 2 is stacked on the heating plate 1. Then, a heat conduction gap M is secured between the heat generating plate 1 and the cooking plate 2.
Then, to-be-cooked food such as grilled food, boiled food, and fried food is put on the cooking plate 2, the cooking lid 3 is put on the cooking plate 2, and placed on the top plate of the electromagnetic induction heating cooker (IH cooking heater). . The heat generating plate 1 is stably placed on the top plate by the hill 4.

When the container A is placed on the top plate and the power switch of the electromagnetic induction heating cooker is turned on, the heat from the heat generating portion 8 of the heat generating plate 1 that generates heat by electromagnetic induction is stored in the heat conduction gap M, and the heat conduction gap The cooking plate 2 is indirectly heated by the heat from M. As a result, the entire cooking plate 2 can be heated efficiently and uniformly without being affected by the weakness of the electromagnetic induction cooking utensil that the induction heating coil is not heated within a circumference range of about 50 mm in diameter from the center of the induction heating coil. Is done.
At this time, as shown in FIG. 3, the plateaus 10 on each circumference of the cooking plate 2 are provided with the meat stealing recesses 11, so that the inside of the bottom wall portion 2 b by the plateau 10 is formed from the outer surface side. Indirect heating of the cooking plate 2 is efficiently performed while minimizing a decrease in heat transfer efficiency to the surface side.

  When the cooked food is to be eaten on the table, the cooking plate 2 is taken out of the overlapping heating plate 1 and used as it is on the table without changing the food to a dish. can do. At this time, the cooking plate 2 can be stably placed on the dining table by the hill 10.

The specific configuration of the embodiment of the present invention is not limited to the above-described embodiment, and there are design changes and the like without departing from the gist of the present invention described in claims 1 to 3. Are also included in the present invention.
For example, the container A can be formed in an appropriate plan view shape such as a substantially rectangular shape or a substantially elliptical shape.
Further, the heat generating portion 8 can be provided on the outer surface side (back surface side) of the bottom wall portion 1 a of the heat generating plate 1. Moreover, with respect to the heat generating plate 1 and the cooking plate 2, the heights 4 and 10 are not limited to three around the circumference, but only one outside the circumference or four or five are arbitrary.

A Electromagnetic cooking container 1 Heating plate 2 Cooking plate 3 Cooking lid 4,10 Height 6 Ventilation part 8 Heating part 11 Meat stealing notch M Heat conduction gap

Claims (3)

A heating plate having a heating part that generates heat by electromagnetic induction, and a cooking plate that is stacked on the heating plate,
The container for electromagnetic cooking, wherein the heat generating plate and the cooking plate are formed so that a heat conduction gap is secured between the heat generating plate and the cooking plate.   The container for electromagnetic cooking, wherein the heat generating portion is provided on an inner surface of the heat generating plate facing the heat conduction gap secured between the heat generating portion and the cooking plate. Each of the heating plate and the cooking plate includes a hill,
The hill on the heat generating plate side includes a plurality of flow portions that communicate the projecting inner outer surface and the projecting outer outer surface,
The said plateau by the side of the said cooking plate is provided with two or more meat stealing recessed parts which suppress the heating fall of the said cooking plate by the heat | fever of the said heat conduction gap. Electromagnetic cooking container.

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