JP3164228U - Cooking hot plate - Google Patents

Abstract

An object of the present invention is to provide a cooking hot plate that is economically low-cost, mainly capable of easily producing thick-baked eggs, and that is easy to store and take out. A cooking hot plate 10 includes a cooking plate 20 having a rectangular shape whose depth is longer than the width of a cooking surface 21, a body case 30 on which the cooking plate 20 is detachably mounted, and a body case 30 And a heating mechanism in which the width and depth of the heating element 41 are adjusted so that the entire surface of the cooking plate 20 can be heated. [Selection] Figure 1

Description

  The present invention relates to a cooking hot plate mainly used for making thick-baked eggs.

  In general, a cooking hot plate is literally a plate shape in which the upper cooking plate and the heater body are integrated, a heater body including the heater is separated from the cooking plate, and a dedicated pan is used instead of the cooking plate. Attached items, cooking plates and pans that can be used selectively are commercially available. The cooking hot plate is widely used for cooking the pot by attaching a dedicated pan, and the cooking object is widened such as a cooking plate dedicated to grilled meat and a cooking plate dedicated to takoyaki.

  A conventional cooking hot plate that is commercially available has a substantially circular plane shape with an inner diameter of the cooking surface of the plate of 30 to 40 cm, or a cooking surface that has a substantially rectangular shape with a width of 30 to 65 cm and a depth of 25 to 50 cm. There are many things.

  In other words, the conventional cooking hot plates on the market are for 3 to 4 people and are used for grilled meat, fried noodles, okonomiyaki, takoyaki, hot cakes, hot pot dishes, etc. I can say that.

  Thus, as shown in FIG. 9, the conventional common cooking hotplate is comprised by the magnitude | size and shape which a family surrounds.

JP 2003-259987 A

  The cooking hot plate 1 according to Patent Document 1 is convenient for a family consisting of a plurality of members, and has a merit that a combination of a dedicated pan and a cooking plate is easy to use. However, the conventional cooking hot plate has the following problems.

  The first problem is that when a housewife or a person living alone wants to make a piece of fried egg for example, the conventional cooking hot plate heats the entire cooking surface of the cooking plate, which is uneconomical.

  The second problem is a usability problem. That is, when making a thick-cooked egg to be put into a family lunch box, it may be difficult to make a thick-cooked egg well because a cooking hot plate is too large.

  The third problem is that the conventional cooking hot plate is not easy to store and take out easily because the main body case is large.

  In view of the above problems, an object of the present invention is to provide a cooking hot plate that is economically low-cost and that can mainly make thick-baked eggs. Another object of the present invention is to provide a cooking hot plate that can be easily stored and easily taken out.

  In order to achieve the above object, a cooking hot plate according to the present invention includes a cooking plate having a rectangular shape whose depth is longer than the width of the cooking surface, a body case on which the cooking plate is detachably mounted, and a body case And a heating mechanism in which the width and depth of the heating element are adjusted so that the entire surface of the cooking plate can be heated.

  In the above configuration, the cooking plate preferably has a rectangular shape with a cooking surface width of 8 to 9 cm and a depth of 30 to 37 cm.

  Moreover, in the said structure, it is preferable that a cooking plate is provided with the holding part used for cooking and attachment / detachment to a main body case, and the protrusion part latched to a main body case at the time of mounting | wearing to a main body case.

  Furthermore, in the said structure, it is preferable that a cooking plate has a mesh pattern carved on the cooking surface. In addition, the cooking plate may be one in which the cooking surface is embossed.

  In the above-described configuration, the main body case may have a protrusion guide corresponding to the cooking plate in the storage portion of the cooking plate.

  Here, in the above configuration, the cooking hot plate includes a partition member that fits into the inner wall surface of the cooking plate to partition the cooking surface, and the inner wall surface of the cooking plate is fitted with a recess or projection corresponding to the partition member. A shape may be provided.

  Moreover, in the said structure, the hot plate for cooking may be equipped with the 1 or several small cooking plate used as the partition member which places on a cooking plate and partitions a cooking surface.

  Further, in the above configuration, the cooking hot plate may be provided with an inclination so that the cooking plate is gradually deepened from the near side to the depth side, and the heating element may be provided with an inclination corresponding to the inclination of the cooking plate.

  According to the cooking hot plate according to the present invention, thick-baked eggs can be easily and neatly made, and there are few failures. Since the cooking plate is narrow and deep, the heating power of the heating mechanism may be small and the cooking time can be shortened. In addition, according to the cooking hot plate of the present invention, a plurality of dishes can be prepared by fitting a partition to the cooking plate or placing a small cooking plate on the cooking plate. Furthermore, according to another cooking hot plate according to the present invention, the cooking plate has an inclination that gradually becomes deeper from the near side of the cooking surface toward the depth side, so that it melts without tilting the cooking plate. The raw egg can be poured from the front side.

It is the figure which showed simply the example of a structure of the hot plate for cooking of Example 1 of this invention. It is the figure which showed simply the heating mechanism different from FIG. 1 about the main body case of Example 1 of this invention. It is the figure which showed simply the example of a structure of the cooking plate which concerns on the hot plate for cooking of Example 2 of this invention. It is the figure which expanded a part by the side of the projection part of the cooking plate of FIG. It is the figure which expanded a part by the side of the projection part of the cooking plate of FIG. It is the figure which expanded a part by the side of the holding part of the plate for cooking of FIG. It is a figure which shows simply the rectangular-shaped small cooking plate which partitions off on the surface of the cooking plate which concerns on the hot plate for cooking of Example 3 of this invention. It is a longitudinal cross-sectional view which shows the thickness of the cooking surface of the cooking plate which concerns on the hot plate for cooking of Example 4 of this invention. It is a figure which shows the hotplate for cooking which concerns on a prior art.

  Hereinafter, a cooking hot plate according to the present invention will be described in detail based on a preferred embodiment shown in the accompanying drawings. The present invention is not limited to these examples.

  Hereinafter, the structural example of the hot plate for cooking which concerns on this invention is demonstrated, referring drawings. FIG. 1 is a diagram simply showing a configuration example of a cooking hot plate 10 according to a first embodiment of the present invention. 1A is a perspective view of the cooking hot plate 10 as a whole, FIG. 1B is a cooking plate 20, and FIG. 1C is a diagram showing a main body case 30.

  As shown in FIG. 1A, the cooking hot plate 10 has a structure including a cooking plate 20 and a main body case 30. The cooking plate 20 has a substantially rectangular shape with a narrow width and a long depth compared to the width, and the main body case 30 also has a similar shape in which the cooking plate 20 can be placed and stored.

  Next, reference is made to FIG. The cooking plate 20 includes a cooking surface 21, long peripheral walls 22 a and 22 b, short peripheral walls 23 a and 23 b, a grip portion 24, and a protrusion 25. The cooking surface 21 preferably has a substantially rectangular shape with a width of 8 to 9 cm and a depth of 30 to 37 cm.

  Regarding the cooking surface 21, the width of 8 to 9 cm is suitable because the inner diameter of the stove is about 7 cm when using the cooking plate 20 other than the cooking hot plate, for example, a commercially available stove. This is because at least 8 cm or more is necessary to prevent dropping, and in order to make a thick baked egg cleanly for one egg, it is preferable that the width of the cooking surface 21 is as short as possible. The reason why the depth of the cooking surface 21 is set to 30 to 37 cm is that when the cooking surface 21 is set to the above width, thick-baked eggs can be made most beautifully for 1 to 3 eggs. The depth is preferably 3 to 3.5 cm.

  About the cooking plate 20, it has the holding part 24 in the outer side of one short peripheral wall 23a, and the projection part 25 in the outer side of the other short peripheral wall 23b. The grip portion 24 is mainly used during cooking and is also used for attaching to and detaching from the main body case 30. On the other hand, the protrusion 25 is locked to the main body case 30 when the cooking plate 20 is attached to the main body case 30.

  The material of the cooking surface 21 of the cooking plate 20 may be any material that has a certain degree of thermal conductivity and heat resistance and is hygienically manageable, such as a metal material such as iron, copper, aluminum, stainless steel, enamel, etc. Resin material, ceramic material, carbon material, stone material, heat-resistant glass, etc. may be used. In addition, the material of the grip portion 24 and the projection portion 25 may be a material having heat insulation properties, for example, a resin material. Note that the cooking surface 21 of the cooking plate 20 is preferably engraved with a mesh pattern or embossed. This is to prevent sticking of eggs and the like. But when a fluororesin is employ | adopted for the raw material of the cooking surface 21, it is not necessary to provide a mesh pattern or embossing.

  Reference is made to FIG. As shown in FIG. 1C, the main body case 30 includes a plate storage portion 31 and a heating mechanism 40 in which the width and depth of the heating element 41 are adjusted so that the entire surface of the cooking plate 20 can be heated. The cooking plate 20 is detachably mounted on the main body case 30.

  The plate storage part 31 will be described. The plate storage unit 31 includes a short edge 35 that the protrusion 25 of the cooking plate 20 engages, long edges 32 a and 32 b, a heat shield plate 37, and a support 38. In addition, you may provide the guide 39 of the protrusion for guiding the cooking plate 20 as shown in FIG.1 (c) inside the longitudinal edge parts 32a and 32b of the plate accommodating part 31. FIG. By providing the guide 39, the cooking plate 20 can be easily set in the plate storage portion 31. The cooking plate 20 can be stably accommodated in the main body case 30 when the bottom surface of the short peripheral wall 23a is locked to the guide 39 and the projection 25 is locked to the short edge 35 as described above.

  The heat generating mechanism 40 has a simple configuration including a heat generating element 41 and an electric cord 43. The width and depth of the heating element 41 are adjusted so that the entire cooking surface 21 of the cooking plate 20 can be heated. In the first embodiment, the heating element 41 is represented as a single heater, but may be a heating element 42 including a plurality of heaters as shown in FIG.

  In addition, about the cooking hotplate 10 of this invention, it can also have a housing | casing (not shown in a figure) for exclusive use. That is, in a state where the main body case 30 accommodates the cooking plate 20, the housing is dimensioned to accommodate the main body case 30, the short peripheral wall 23 a on which the grip portion 24 is disposed is exposed, and the bottom surface Those without are preferred. By depositing the casing on the cooking hot plate 10, it is possible to eliminate deposition of dust and the like on the cooking plate 20. Moreover, it can also be used as an accessory storage, such as placing a small container such as a seasoning on the casing.

  Finally, how to make thick-baked eggs for lunch for one or two people using the cooking hot plate 10 of the present invention will be described. First, prepare 1 to 3 eggs as ingredients, put the egg in a bowl, add 1 to 2 tablespoons of soup stock and a little salt, and mix well. Next, oil is spread over the entire cooking plate 20 and heated to every corner. The mixed egg liquid is poured into the cooking surface 21 of the well-heated cooking plate 20 at a stretch and heated until it is half-ripe. When you are half-ripe, use a spatula with a width of 8 to 9 cm and wrap the half-ripe egg from the front to the back or from the back to the front so that it folds at approximately 3 cm intervals. Thick baked eggs are completed. As described above, in the cooking plate of the conventional cooking hot plate, the above-described folding of the egg is performed by reciprocation. However, in the cooking hot plate 10 according to the present invention, the folding is performed only in one direction. Thick baked eggs can be easily completed.

  The cooking plate 200 of the cooking hot plate according to the second embodiment will be described with reference to FIG. FIG. 3 is a diagram simply showing a configuration example of the cooking plate 200.

  Here, as shown in FIG. 3, the cooking plate 200 is fitted with a partition member 260 that bisects the cooking surface 210 in the length direction. By roughly dividing the cooking surface 210, a plurality of cooking can be performed on each of the divided cooking surfaces 210.

  Next, a mechanism for fitting the partition member 260 to the cooking plate 200 will be described with reference to FIGS. 4, 5, and 6. FIG. 4A shows that a recess 231 b for fitting the partition member 260 into the cooking plate 200 is formed. FIG. 4B is an enlarged view of a portion A indicated by a dotted line. FIG. 5A shows that a convex portion 232 b for fitting the partition member 260 to the cooking plate 200 is provided. FIG. 5B is an enlarged view of a portion B indicated by a dotted line. FIG. 6 corresponds to FIG. 5, and FIG. 6 (a) shows that a convex portion 232 a for fitting the partition member 260 to the cooking plate 200 is provided. FIG. 6B is an enlarged view of a portion C indicated by a dotted line.

  As shown in FIGS. 4A and 4B, the partition member 260 is fitted into a recess 231 b formed inside the short peripheral wall 230 b in which the protrusion 250 of the cooking plate 200 is disposed. In addition, the edge part of the partition member 260 fitted to the recessed part 231b is convex shape.

  FIG. 5 is another embodiment of FIGS. 4 (a) and 4 (b). The configuration example of FIG. 4 is an example in which a concave portion is formed inside the short peripheral wall 230b, but in the configuration example of FIG. 5, the convex portion 232b is formed. Therefore, the end portion of the partition member 261 fitted into the convex portion 232b has a concave shape.

  FIG. 6 shows a convex portion 232a provided on the other side where the partition member 261 corresponding to FIG. 5 is fitted, that is, on the inner side of the short peripheral wall 230a on which the grip portion 240 is disposed. Also here, the end of the partition member 261 fitted into the convex portion 232a has a concave shape.

  Example 3 will be described with reference to FIG. FIG. 7 is a diagram simply illustrating a small cooking plate 300 having a rectangular shape that partitions the surface of the cooking plate 20 according to the cooking hot plate of the third embodiment of the present invention. As described above, in the second embodiment, the mechanism for roughly dividing one cooking surface 210 by using the partition member 260 or 261 has been described as means for performing a plurality of cookings simultaneously. Here, the cooking shown in FIG. By arranging the small cooking plate 300 on the cooking surface 21 of the plate 20 as needed, a plurality of cooking can be performed simultaneously.

  As shown in FIG. 7, the small cooking plate 300 may have a size smaller than the cooking surface 21 of the cooking plate 20. The shape of the small cooking plate 300 may be a circular shape or a star shape in addition to a rectangular shape. Further, the members of the small cooking plate 300 may be the same as or different from the cooking plate 20. The bottom surface of the small cooking plate 300, that is, the cooking surface, is preferably thinner from the viewpoint of heat conduction, and may not have a bottom surface. Although one small cooking plate 300 is shown in FIG. 7, a plurality of small cooking plates 300 can be arranged on the cooking plate 20 to perform a plurality of cooking.

  Example 4 is an example of the cooking plate 400 devised according to the cooking purpose. Example 4 will be described with reference to FIG. FIG. 8 is a longitudinal sectional view showing the thickness of the cooking surface 421 of the cooking plate 400 according to the cooking hot plate of the fourth embodiment of the present invention. The thickness is indicated by hatching.

  As shown in FIG. 8, the cooking surface 421 of the cooking plate 400 gently moves from the front side, that is, the short peripheral wall 423a provided with the grip portion 424, to the depth side, ie, the short peripheral wall 423b provided with the protrusion 425. An inclination is provided so as to be deep. Therefore, if the egg liquid is put on the front side of the cooking plate 400, the egg liquid can flow to the depth side along the inclination of the cooking surface 421 of the cooking plate 400 and be heated. That is, the melted egg liquid can be poured into the depth side of the cooking plate 400 without tilting the cooking plate 400. The above configuration is particularly convenient when cooking rolled eggs. The rolled-out egg is cooked by laminating a small amount of egg liquor at the tip of the cooking plate 400 in a layered manner and gradually adding egg liquid later. If a heating power such as a gas stove is used, the heating power can be obtained even if the cooking plate 400 is lifted while being tilted. However, if the conduction heat from a heating element such as a heater is used, the cooking plate 400 is tilted. If it is lifted, it will not come into contact with the heating element, so conduction heat cannot be obtained. Therefore, when the conduction heat from a heating element such as a heater is used, if the cooking surface 421 is inclined from the beginning as in the fourth embodiment, the conduction heat can be obtained reliably, and the tip is inclined. It makes it easier to cook rolled eggs.

  Further, in accordance with the structure of the cooking surface 421 of the cooking plate 400, the heating mechanism (not shown) in the main body case 30 may be provided with an inclination corresponding to the inclination of the cooking plate 400. Good.

  As mentioned above, although preferred embodiment in the structural example of the hot plate for cooking of this invention was illustrated and demonstrated, it is understood that various changes are possible without deviating from the technical scope of this invention. Let's go.

  The cooking hot plate of the present invention can be widely applied as a cooking device that is easy to carry, and can be widely applied particularly to a single employee or a single person living alone.

DESCRIPTION OF SYMBOLS 10 Hot plate for cooking 20 200 400 Cooking plate 21 210 421 Cooking surface 24 240 424 Gripping part 25 250 425 Projection part 30 Main body case 39 Guide 40 Heat generation mechanism 41 Heating element 231b Concave part 232a, 232b Convex part 260 261 Partition member 300 plate

Claims (9)

A cooking plate having a rectangular shape with a longer depth than the width of the cooking surface;
A body case on which the cooking plate is detachably mounted;
A cooking hot plate provided with a heat generating mechanism that is built in the main body case and has a width and depth of a heating element adjusted so that the entire surface of the cooking plate can be heated.   The cooking plate according to claim 1, wherein the cooking surface has a rectangular shape with a cooking surface width of 8 to 9 cm and a depth of 30 to 37 cm.   The said cooking plate is equipped with the holding part used for cooking and attachment or detachment to the said main body case, and the projection part latched to the said main body case at the time of mounting | wearing to the said main body case, The Claim 1 or 2 characterized by the above-mentioned. Hot plate for cooking as described.   4. The cooking hot plate according to claim 1, wherein the cooking plate has a mesh pattern carved on the cooking surface. 5.   4. The cooking hot plate according to claim 1, wherein the cooking plate has an embossed surface.   6. The cooking hot plate according to claim 1, wherein the main body case has a guide of a protrusion corresponding to the cooking plate in a storage portion of the cooking plate. A partition member that fits into the inner wall surface of the cooking plate and partitions the cooking surface;
The cooking hot plate according to claim 1, further comprising a concave or convex fitting shape corresponding to the partition member on an inner wall surface of the cooking plate.   The cooking hot plate according to claim 1, further comprising one or a plurality of small cooking plates that are placed on the cooking plate and serve as partition members for partitioning the cooking surface.   An inclination is provided so that the said cooking plate may become deep deeply from the near side to the depth side, and the said heat generating body is also what provided the inclination according to the inclination of the said cooking plate. The hot plate for cooking according to 8.

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