JP3172986U - Large cookware - Google Patents
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- JP3172986U JP3172986U JP2011006404U JP2011006404U JP3172986U JP 3172986 U JP3172986 U JP 3172986U JP 2011006404 U JP2011006404 U JP 2011006404U JP 2011006404 U JP2011006404 U JP 2011006404U JP 3172986 U JP3172986 U JP 3172986U
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Abstract
【課題】破損しにくく、破損時に破片が出にくく、接続部を簡素化し洗浄性を高め、釜や、容器の表面を傷めないで、軽く扱い易く強い、比較的安価な器具を提供する。
【解決手段】大量調理場の大釜や大型容器の料理を大量に掬う調理器具において、調理器具の先端の掬い部と柄部をプラスチック樹脂で一体成形し、柄部にリブを設け、柄の強度を高め、変形を押さえた掬い具とする。
【選択図】図２An object of the present invention is to provide a relatively inexpensive device that is difficult to break, does not easily generate debris when broken, simplifies the connecting portion, improves cleanability, and does not damage the surface of the hook or container, and is light and easy to handle.
SOLUTION: In a cooking utensil for cooking a large amount of cooking in a cauldron or a large container at a mass cooking place, a scooping portion and a handle portion at the tip of the cooking utensil are integrally molded with a plastic resin, a rib is provided on the handle portion, and the strength of the handle To make the scooping tool with low deformation.
[Selection] Figure 2
Description
本考案は、大規模調理場などで使用する調理器具に関する。 The present invention relates to a cooking utensil used in a large-scale kitchen or the like.
従来から、大規模調理場、学校給食センターや、学校給食調理場では、大釜で料理をした際に茹で揚げた具を掬い上げたり、料理や汁を掬い上げたりを行っている。茹で揚げた具を掬い上げる道具として、木などの柄の先に端部に枠に金網を設けた掬い網が使用されているが、枠に金網を止める部分に汚れが溜まり易く、洗浄がしにくい。さらに、金網がほつれ、脱落し、異物混入を引き起こす等の問題がある。近年、金網のほつれから起こる異物混入を防止した網を用いずにワイヤーを組み合わせたて構成した掬い網、カゴ状のステンレス一体型の器具がある。料理や汁を掬うものとして、従来から木などの柄の先にカップ状の掬い部を設けた柄杓が使用されている。また、近年、接続ネジなどの脱落による異物混入や、接続継ぎ目の汚染を防止したステンレス一体型の柄杓も用いられている。 Traditionally, large-scale kitchens, school lunch centers, and school lunch kitchens have been cooking food in a cauldron and cooking dishes and soup. As a tool to scoop up the tools that have been deep-fried, a scooping net with a metal mesh at the end of the handle of a tree or the like is used. Hateful. Furthermore, there is a problem that the wire mesh frays, falls off, and foreign matter is mixed. In recent years, there are scooping nets that are configured by combining wires without using a net that prevents foreign matter from occurring due to fraying of the wire netting, and cage-like stainless steel integrated instruments. As a souvenir for cooking and soup, a handle with a cup-shaped scooping part at the tip of a handle such as a tree has been used. Further, in recent years, a stainless steel integrated handle rod that prevents foreign matters from being mixed due to dropping of connection screws and the like and contamination of connection joints has also been used.
これらの器具で、木などの先に掬い部を用いたことにより、継ぎ目が洗浄しにくく、不衛生である。また、接続部が食材に触れているため螺子などが劣化し易く、異物混入の原因となっていた。また、これらの問題に加え、プラスチック材を張り合わせた柄は接着剤の安全性の懸念や、剥がれによるすき間の洗浄性の問題、製作に手間が掛かる等の問題がある。又、ステンレス一体型の器具は重量が重くなる、一体化のための溶接などに手間が掛かるなどの問題があった。大型調理用の器具は、柄の長さがほぼ４０ｃｍから１２０ｃｍの長さとなり、柄と掬い部を一体成形するには柄や、掬い部が変形したり、大型の成形器更には成形費用が高価になる等の問題があった。さらに、高温で調理した大量の食材を扱うため、高温に耐え、重量に耐え、変形を起こさない形状、大きさ、素材の選定が大きな課題であった。 By using a scooping part such as a tree with these instruments, the seam is difficult to clean and unsanitary. Moreover, since the connection part is touching foodstuffs, a screw etc. are easy to deteriorate and it has become a cause of foreign matter mixing. In addition to these problems, there are problems such as concerns about the safety of the adhesive, the problem of cleanability of the gap due to peeling, and the time and effort required for production of the handle made of a plastic material. In addition, the stainless-integrated instrument has problems such as a heavy weight and troublesome welding for integration. Large cooking utensils have a pattern length of approximately 40 cm to 120 cm. To form the handle and the scooping part integrally, the handle or scooping part can be deformed, or a large molding machine can be used. There was a problem of becoming expensive. Furthermore, in order to handle a large amount of ingredients cooked at high temperatures, selection of shapes, sizes, and materials that can withstand high temperatures, withstand weight, and do not cause deformation has been a major issue.
特許文献１には、「本発明による上述の問題点を解決する手段は前記特許請求の範囲に記載したとおり、柄部と頭部からなる調理具において、少なくともその頭部の材質が、メルトフロ−レ−ト０．０１以下の超高分子量ポリエチレンであるもの、或いは架橋ポリマ−であるもの、任意の部分の内部に芯材を埋設したものなどである。少なくとも頭部を形成する材質は、鍋等の調理器との摩擦による抵抗を軽減し、且つ先端部の焼け焦げ、及び欠損を防止し、耐久性の向上と衛生性の改善に効果があり、また、内部に設けた芯材が軽量化と剛性の付与に資する。」とある、また、「この樹脂は、熱可塑性プラスチックでありながら、その融点以上の温度であっても、若干軟化して硬いゴムのような弾性体になるが流動性を持たず、その形状を維持できる特性がある。この特性のため、油炒めのような高温調理においても、２００度以上に加熱された鍋底に接し強く擦られても、その熱によって不可逆的変形を起こしたり、焼け焦げたりすることがない」さらに、「超高分子量ポリエチレン樹脂は、摩擦係数が非常に小さいと同時に、耐摩耗性が非常に大きいという特性を持つので、鍋底との滑りが良く、作業性の改善に繋がり、また、摩耗が少ないため耐久性の高いものが得られる。この樹脂は、分子量が大きいほど低摩擦性、耐摩耗性に優れるので、分子量２００万乃至６００万程度の超高分子量ポリエチレン樹脂が好ましい。
反面、超高分子量ポリエチレン樹脂は、融点以上の温度で軟化しても流動しない特性のため、通常、プラスチックの成形に用いられる射出成形、押し出し成形等の製法には適さないので、原料の粉末を所定の金型に入れ、高温高圧下で焼結する製法によって製造する。即ち、所望の形状の金型で焼結するか、事前に焼結した板状体、塊状体から削りだすか、事前焼結の薄板、厚板を適宜に接着剤、若しくは熱融着で張り合わせて製造する。柄部３は、木材のほかに、ＦＲＰ，プラスチック、アルミ等の金属であってもよい。」とあるが、大型調理場での調理器具においては、重量が増し扱いにくい。また、高密度ポリエチレンは耐熱温度も１３０℃程度が限界と考えられるが、上記に記載されたように、２００℃以上の温度にも焼け焦げが発生しないとある。しかし、温度の高い釜周辺をかき混ぜる際に溶解する事がなくとも、硬化による削れが発生し料理に異物混入が発生する。さらに、原料の粉末を高温高圧下で焼結製造することにより生産性が悪く、高価格となりやすかった。また、その上、芯材を埋設することにより軽量化をはかる事が可能であるが、外部の磨耗、破損等により浸水し二次汚染する懸念があった。また、これは返し器具が対象であった。
Patent Document 1 states that “a means for solving the above-mentioned problems according to the present invention is a cooking utensil composed of a handle and a head, as described in the claims, and at least the material of the head is a melt flow. The material is ultra high molecular weight polyethylene having a rate of 0.01 or less, or is a crosslinked polymer, or a core material embedded in an arbitrary portion, etc. The material forming at least the head is a pot Reduces resistance caused by friction with cooking utensils, etc., prevents scorching and chipping of the tip, improves durability and improves hygiene, and reduces the weight of the core material provided inside "This resin is a thermoplastic, but even if it is at a temperature higher than its melting point, it is slightly softened and becomes an elastic body such as a hard rubber. The shape is not Because of this characteristic, even in high-temperature cooking such as fried oil, even if it touches the bottom of a pan heated to 200 degrees or more and is rubbed strongly, it causes irreversible deformation or scorching due to the heat. In addition, “Ultra high molecular weight polyethylene resin has a very low coefficient of friction and at the same time has a very high wear resistance, so it slides well with the bottom of the pan, leading to improved workability. In addition, since the wear is low, a resin having high durability can be obtained.The resin is preferably an ultrahigh molecular weight polyethylene resin having a molecular weight of about 2,000,000 to 6,000,000 because the higher the molecular weight, the better the friction and wear resistance.
On the other hand, ultrahigh molecular weight polyethylene resin does not flow even when softened at a temperature above its melting point, and is therefore not suitable for production methods such as injection molding and extrusion molding that are usually used for plastic molding. It is manufactured by a manufacturing method in which it is placed in a predetermined mold and sintered under high temperature and pressure. In other words, it can be sintered with a mold of the desired shape, or it can be scraped from a pre-sintered plate or lump, or a pre-sintered thin plate or thick plate can be appropriately bonded together with an adhesive or heat fusion Manufactured. In addition to wood, the handle 3 may be a metal such as FRP, plastic, or aluminum. However, the cooking utensil in a large kitchen is heavy and difficult to handle. In addition, although it is considered that the heat resistant temperature of high density polyethylene is limited to about 130 ° C., as described above, there is no burning at temperatures of 200 ° C. or higher. However, even when the surroundings of the hot pot are not dissolved, they are scraped off due to curing and foreign matter is mixed into the dish. Furthermore, the raw material powder was sintered and manufactured under high temperature and high pressure, resulting in poor productivity and high price. In addition, it is possible to reduce the weight by embedding the core material, but there is a concern that it may be submerged due to water immersion due to external wear or damage. This was also intended for return tools.
さらに、特許文献２では、「柄部と頭部からなる調理器具において、少なくとも頭部の先端部付近に回転体を設けたものであり、更には、回転体を調理器具頭部の回転軸、または調理器具の頭部から着脱可能としたものである。加えて、回転体を柔軟性の有る材料とし、回転体の軸心の穴から割り込み溝を設け、回転軸に割り込み溝を介し、着脱可能としたものである。また、回転体において軸心の穴が両側に略ラッパ状に開いたものとしたものである。」とある様に、先端部に回転体を設けたヘラ状の返し具である。 Further, in Patent Document 2, “in a cooking utensil composed of a handle and a head, a rotating body is provided at least near the tip of the head, and further, the rotating body is a rotating shaft of the cooking utensil head, In addition, the rotating body is made of a flexible material, and an interrupting groove is provided through the hole in the axis of the rotating body, and the rotating shaft is inserted and removed through the interrupting groove. In addition, the rotary body has a hole in the center of the shaft that is opened in a substantially trumpet shape on both sides. ” It is a tool.
大量調理場での調理は、安全衛生が重要な課題であり、器具に求められる要求も高い。
１に器具を構成する素材の安全性、２に分解、破損などによる異物混入防止、３に接続部の洗浄性、が求められると共に、これらを使用する際に発生する４に釜、容器などとの相性や５に使用者の使いやすさ、６に安価であるなどが重要な課題である。
Safety and hygiene is an important issue for cooking in large-scale kitchens, and there is a high demand for utensils.
1) Safety of the materials constituting the instrument, 2) Prevention of foreign matter contamination due to disassembly, breakage, etc. 3) Cleanability of the connecting part 4) When these are used, 4 These are important issues such as compatibility with 5 and ease of use for the user 5 and inexpensiveness 6.
上記課題を解決するために、本考案の一態様に係る調理器具は、大量調理場の大釜や大型容器の料理を大量に掬う、調理器具において、調理器具の先端の掬い部と柄部をプラスチック樹脂で一体成形し、柄部にリブを設け、柄の強度を高め、変形を押さえた掬い具とした。
また、掬い具の掬い部の縁面形状を柄の延長方向に長い略楕円形状、または、卵形形状とし、掬い具の掬い部の一部に縁面にフランジ状のヒレ縁を設け、ヒレ縁の外周の曲線を少なくとも、掬い部のヒレ縁を除いた曲線より大きな半径の円弧とし、掬い具の柄の断面を略楕円形状とし、掬い具の掬い部にリブを設け強度を高め、掬い具の掬い部の周辺の縁に断面が略円形の厚みを持たせた膨らみ部を設け、掬い具をナイロン、または、ポリプロピレン樹脂とした。さらに、掬い具の柄部のリブに組合せ補強する補強材を接合した。また、掬い部を、湯きりなどを行う複数の穴を設けた底の付いた略円筒形や、お椀状の略半球状とした掬い具、汁などを掬う底の付いた略円筒形や、半球状の柄杓とした。さらに、柄部を延長する、延長柄を取り付けたことを特徴とする調理器具である。
In order to solve the above-mentioned problem, a cooking utensil according to one aspect of the present invention is a cooking utensil for cooking a large amount of cooking in a cauldron or a large container of a large-scale kitchen. It was integrally molded with resin, and ribs were provided on the handle to increase the strength of the handle and to suppress the deformation.
In addition, the edge shape of the scooping portion of the scooping tool is a substantially elliptical shape or an oval shape that is long in the pattern extending direction, and a flange-like fin edge is provided on the scissors of the scooping tool to provide a fin-like edge. The curve of the outer periphery of the edge is at least an arc with a radius larger than the curve excluding the fin edge of the scooping part, the cross section of the scooping tool has a substantially elliptical shape, and ribs are provided on the scooping part of the scooping tool to increase strength. A bulging portion having a substantially circular cross section was provided at the peripheral edge of the scooping portion of the tool, and the scooping tool was made of nylon or polypropylene resin. Further, a reinforcing material for combined reinforcement was joined to the rib of the handle portion of the scooping tool. In addition, the scooping part has a substantially cylindrical shape with a bottom provided with a plurality of holes for hot water cutting, a bowl-like substantially hemispherical scooping tool, a substantially cylindrical shape with a bottom scooping juice, A hemispherical handle was used. Furthermore, it is a cooking utensil characterized by attaching an extended handle for extending the handle.
本考案の一態様に係る調理器具は、１に素材の安全性、２に破損ししにくく、破損時に破片が出にくい、３に接続部を簡素化し洗浄性を高める。４に釜や、容器の表面を傷めない、５に軽く扱い易く強い、６に比較的安価な器具、７に大きな釜から掬う際に掬いやすく、注ぎ易くを提供するものである。 The cooking utensil according to one aspect of the present invention is 1 for the safety of the material, 2 for being difficult to break, and for preventing breakage at the time of breakage, and 3 for simplifying the connecting portion and improving the cleanability. No. 4 does not damage the surface of the kettle or container, No. 5 is light and easy to handle and strong, No. 6 is a relatively inexpensive device, and No. 7 is easy to crawl when pouring from a big kettle and is easy to pour.
本考案の実施の形態について、以下、図に基づいて説明する。 Embodiments of the present invention will be described below with reference to the drawings.
図１は、本考案の大型調理器具の実施例の（ａ）は斜視図、（ｂ）は平面図、断面図を示す。
大型調理器具１は、略円筒形に底を設けた形状の掬い部２と断面が略楕円形状の柄３で構成され柄３の断面下面に３列のリブ６を設けたものである。また、柄３の中ほどには段差を持つ握り部７を設けたものである。さらに、掬い部の裏柄には、掬い部の変形を支える容器リブ９が設けられている。さらには、掬い部の縁に断面が略円形の縁帯１０を設けたものを示す。例えばナイロンで成形する場合、掬い部２は約３ｍｍ厚とし柄３側に沿って徐々に厚みを設け、柄の根元付近では６ｍｍ厚とし、柄の太さ断面は横３０ｍｍ前後、高さ２３ｍｍ前後とする。また、柄のリブは、リブの高さ（溝の深さ）を１５ｍｍ前後とする事によりヒケを押さえ反りを押さえる事が出来るものである。掬い部２は両サイドで釜面から汁などの食材を汲み出すため、縁面が釜の内面に多く当たる様に大きな曲線が汲み出しに適しているそのため、縁面は柄の延長上に長い楕円形や卵型が望ましい。また、容量的には一般に１リットルから２リットルが扱い易い。
1A is a perspective view, FIG. 1B is a plan view, and a cross-sectional view of an embodiment of a large-sized cooking utensil according to the present invention.
The large-sized cooking utensil 1 includes a scooping portion 2 having a substantially cylindrical shape with a bottom and a handle 3 having a substantially oval cross section, and three rows of ribs 6 provided on the lower surface of the cross section of the handle 3. Further, a grip portion 7 having a step is provided in the middle of the handle 3. Furthermore, a container rib 9 that supports the deformation of the scooping portion is provided on the back handle of the scooping portion. Furthermore, the thing which provided the edge band 10 with a substantially circular cross section in the edge of a scooping part is shown. For example, when molding with nylon, the scooping part 2 is about 3 mm thick and gradually thickens along the side of the handle 3 and is 6 mm thick near the base of the handle, and the handle cross section is about 30 mm wide and about 23 mm high. And In addition, the rib of the handle can suppress the warpage and suppress warpage by setting the height (groove depth) of the rib to around 15 mm. Since the scooping part 2 pumps out ingredients such as juice from the hook surface on both sides, a large curve is suitable for pumping so that the edge surface hits the inner surface of the pot, so the edge surface is a long ellipse on the extension of the handle Shape and egg shape are desirable. In terms of capacity, it is generally easy to handle 1 to 2 liters.
図２は、本考案の大型調理器具の実施例の（ａ）は斜視図、（ｂ）は平面図、断面図を示す。
大型調理器具１ａは、略円筒形に底を設けた形状の掬い部２ａと掬い部の縁付近を除く内面には、水や油などをきる複数の水きり穴１３（例えば５ｍｍ径の穴）が設けられている。また、断面が略楕円形状の柄３ａで構成され柄３ａの断面下面に２列のリブ６ａを設けたものである。また、柄３ａの中ほどには段差を持つ握り部７ａを設けたものである。さらに、掬い部の裏柄には、掬い部の変形を支える容器リブ９ａが設けられている。さらには、掬い部の縁に断面が略円形の縁帯１０ａを設けたものを示す。例えばナイロンで成形する場合、掬い部２ａは約３ｍｍ厚とし柄３側に沿って徐々に厚みを設け、柄の根元付近では６ｍｍ厚とし、柄の太さ断面は横３０ｍｍ前後、高さ２３ｍｍ前後とする。また、柄のリブは、リブの高さ（溝の深さ）を１５ｍｍ前後とする事によりヒケを押さえ反りを押さえる事が出来るものである。また柄の先端付近に止め穴８ａを設けたものを示す。リブの根元は、洗浄し易い様に丸みを設けるのが望ましい。また、リブは本数を増やすことにより柄を持った際に手が痛くならない。また、ここでは、握り部７ａにスリーブ１４を設けたものを示し、柄を握った際のリブの当たりから来る手の痛みを解消するものである。また、掬い部２ａは両サイドで釜面に当てながら麺や野菜などの食材を掬うため、縁面が釜の内面に多く当たる様に大きな曲線が適しているそのため、縁面は柄の延長上に長い楕円形や卵型が望ましい。また、縁面の大きさは横が２０ｃｍから３０ｃｍ、縦が２５ｃｍから３５ｃｍぐらいが扱い易い。また、ここでは、掬い部の形状が略お椀状を示すが、筒状の底に複数の水切り穴を設けたものでも良い。また、野菜などを引き上げる際に、水切り穴は、大きい穴が適しており例えば２ｃｍ角の穴を連続して空けるなど、穴の大きさは掬う対象物により異なる。
2A is a perspective view, FIG. 2B is a plan view, and a cross-sectional view of an embodiment of a large-sized cooking utensil according to the present invention.
The large-sized cooking utensil 1a has a plurality of drain holes 13 (for example, 5 mm diameter holes) for removing water, oil, and the like on the inner surface excluding the scooping portion 2a having a substantially cylindrical bottom and the edge of the scooping portion. Is provided. Further, the cross section is configured by a substantially elliptical handle 3a, and two rows of ribs 6a are provided on the lower surface of the cross section of the handle 3a. Further, a grip portion 7a having a step is provided in the middle of the handle 3a. Furthermore, a container rib 9a that supports deformation of the scooping portion is provided on the back handle of the scooping portion. Furthermore, the thing which provided the edge band 10a with a substantially circular cross section in the edge of a scooping part is shown. For example, when molding with nylon, the scooping portion 2a is about 3 mm thick and gradually thickens along the handle 3 side, and is 6 mm thick near the base of the handle. The handle cross section is about 30 mm wide and about 23 mm high. And In addition, the rib of the handle can suppress the warpage and suppress warpage by setting the height (groove depth) of the rib to around 15 mm. Moreover, the thing which provided the stop hole 8a near the front-end | tip of a handle | steering-wheel is shown. It is desirable that the rib base is rounded so that it can be easily cleaned. Also, increasing the number of ribs does not hurt hands when holding the handle. In addition, here, the grip portion 7a provided with the sleeve 14 is shown, and the pain of the hand coming from the hit of the rib when the handle is gripped is eliminated. In addition, the scooping part 2a squeezes foods such as noodles and vegetables on both sides against the kettle surface, so a large curve is suitable so that the edge surface hits the inner surface of the kettle, so the edge surface is an extension of the handle A long oval or egg shape is desirable. Further, the size of the edge surface is easy to handle from 20 cm to 30 cm in the horizontal direction and from 25 cm to 35 cm in the vertical direction. Here, the shape of the scooping portion is substantially bowl-shaped, but a plurality of drain holes may be provided on the cylindrical bottom. Moreover, when picking up vegetables or the like, a large hole is suitable for the draining hole, and the size of the hole varies depending on the object to be scooped.
図３は、本考案の大型調理器具の他の実施例の柄の斜視図である。大型調理器具１ｂの柄３ｂは下面に伸びたリブの中央が短目となっている。柄３ｂの下面リブ部に補強材１１を貼り付け、または、溶着、または、二重成形したもので、長い柄３ｂに生じやすい反りを補強し反りを防止したものである。また、握り易くする段差７ｂを設けたものである、また、柄３ｂの下面のリブ部６ｂの段差を解消し持ちやすくしたものである。さらに、エラストマー素材等で補強することにより、より握り易さを得るものである。 FIG. 3 is a perspective view of a handle of another embodiment of the large-sized cookware of the present invention. The handle 3b of the large cooking utensil 1b has a short center in the rib extending to the lower surface. The reinforcing material 11 is pasted, welded, or double-molded on the lower surface rib portion of the handle 3b, and the warp that tends to occur in the long handle 3b is reinforced to prevent the warp. Further, a step 7b is provided to facilitate gripping, and the step of the rib portion 6b on the lower surface of the handle 3b is eliminated to make it easier to hold. Furthermore, it is easier to grip by reinforcing with an elastomer material or the like.
図４は、本考案の大型調理器具の他の実施例の斜視図である。大型調理器具１ｃのリブ６ｃを設けた柄３ｃの先端に延長柄４を繋ぎ大型調理器具１ｃｃとしたものである。延長柄４の接続部はソケット部１２を差込、５ネジで止めたものを示す。延長柄４はプラスチック樹脂で成形しソケット部１２を溶着などによって接続しても良い。また、中空のステンレス管を楕円形とし接続しても良い。また、ソケット部は多少のすき間が出来ていても、先端が大型釜の食材（汁などを含む）迄届かない長さ（例えば柄部が３０ｃｍ以上）があれば、衛生面での問題が解消される。これにより、短めの柄の器具の成形で良いため、型代や成形費が比較的抑える事ができる。 FIG. 4 is a perspective view of another embodiment of the large-sized cookware of the present invention. The extended handle 4 is connected to the tip of the handle 3c provided with the rib 6c of the large cookware 1c to make a large cookware 1cc. The connection part of the extended handle 4 shows what inserted the socket part 12 and stopped | fastened with 5 screws. The extension handle 4 may be formed of plastic resin and the socket portion 12 may be connected by welding or the like. Moreover, a hollow stainless steel tube may be formed in an elliptical shape. In addition, even if the socket has some gaps, the hygiene problem will be solved if the tip is not long enough to reach the food (including soup) of the large pot (eg, the handle is 30 cm or more). Is done. Thereby, since it is sufficient to form a tool having a short pattern, the mold cost and the molding cost can be relatively suppressed.
図５は、本考案の大型調理器具の他の実施例の斜視図である。大型調理器具１ｄのリブ６ｄを設けた柄３ｄの先端に延長柄４をインサート成形し大型調理器具１ｄｄとしたものである。延長柄４は、プラスチックで成形した棒状やパイプ状のものや中空のステンレス管を楕円形として用いても良い。延長柄４をインサート成形することにより、接続部にすき間が出来る事がなく衛生的となる。また、接続部が大型釜の食材（汁などを含む）迄届かない長さ（例えば柄部が３０ｃｍ以上）があれば、衛生面での問題が解消される。これにより、短めの柄の器具の成形で良いため、型代や成形費が比較的抑える事ができる。
図６は、本考案の大型調理器具１ｅの実施例を（ａ）に平面図、（ｂ）に一部断面図を示す。大型調理器具１ｅは、掬い部２ｅの縁面１５の両サイドに対し外側に滑らかに曲線部１６ａを設けて略フランジ状に縁を設けヒレ縁１６を形成したものである。ヒレ縁１６の外形はＤ２とし、ヒレ縁１６を除いた曲線Ｄ１より大きな半径を有する円弧状としたもので、大釜や容器の周辺の外形に近い曲線とする事により、掬いやすくしたものである。ここでは、筒型を示すがお椀形でも、複数の穴を有した水切りの掬い具でも良いものである。また、ヒレ縁１６の正面図（ｂ）で見た縁面は平面であるが湾曲させても良い。湾曲することにより汁などを注ぎやすくなる。
FIG. 5 is a perspective view of another embodiment of the large-sized cookware of the present invention. The extended handle 4 is insert-molded at the tip of the handle 3d provided with the rib 6d of the large cooking utensil 1d to form the large cooking utensil 1dd. The extension handle 4 may be a rod-like or pipe-like shape made of plastic or a hollow stainless steel tube having an elliptical shape. By insert-molding the extended handle 4, there is no gap in the connecting portion, and it becomes hygienic. In addition, if the connecting portion has a length that does not reach the food (including soup) of the large pot (for example, the handle portion is 30 cm or more), the sanitary problem is solved. Thereby, since it is sufficient to form a tool having a short pattern, the mold cost and the molding cost can be relatively suppressed.
FIG. 6: shows the top view of the Example of the large-sized cooking utensil 1e of this invention in (a), and a partial sectional view in (b). The large-sized cooking utensil 1e has a curved edge 16a smoothly provided on both sides of the edge surface 15 of the scooping part 2e, and has a substantially flange-like edge to form a fin edge 16. The outer shape of the fin edge 16 is D2, and it has an arc shape having a larger radius than the curve D1 excluding the fin edge 16, and it is easy to crawl by making it a curve close to the outer shape of the periphery of the cauldron or container. . Although a cylindrical shape is shown here, it may be a bowl shape or a draining scooping tool having a plurality of holes. Moreover, although the edge surface seen in the front view (b) of the fin edge 16 is a plane, it may be curved. It becomes easy to pour juice etc. by curving.
また、掬い部の形や穴の形状等は実施例で、掬い部を角長型にしたり、穴の形状を菱形や三角にしたりする事が考えられる。このような範囲は本考案の応用の範囲と考えるものである。 In addition, the shape of the scooping portion, the shape of the hole, and the like are examples, and it is conceivable that the scooping portion has a rectangular shape or the shape of the hole has a rhombus or a triangle. Such a range is considered as a range of application of the present invention.
１・１ａ・１ｃ・１ｃｃ・１ｄ・１ｄｄ・１ｅ：大型調理器具、２・２ａ・２ｃ・２ｄ・２ｅ：掬い部、３・３ａ・３ｃ・３ｄ：柄、４：延長柄、５：止め具、６・６ａ・６ｂ・６ｃ：リブ、７・７ａ：握り部、８・８ａ：止め穴、９・９ａ：容器リブ、１０：縁帯、１１：補強材、１２：ソケット部、１３：水切り穴、１４：スリーブ、１５：縁面、１６：ヒレ縁、１６ａ：曲線部、Ｄ１：ヒレ縁を除いた曲線、Ｄ２：ヒレ縁の外形の曲線
1 · 1a · 1c · 1cc · 1d · 1dd · 1e: large cooking utensils, 2 · 2a · 2c · 2d · 2e: scoop section, 3 · 3a · 3c · 3d: handle, 4: extended handle, 5: stopper 6 · 6a · 6b · 6c: rib, 7 · 7a: grip portion, 8 · 8a: retaining hole, 9 · 9a: container rib, 10: edge band, 11: reinforcing material, 12: socket portion, 13: draining Hole: 14: Sleeve, 15: Edge surface, 16: Fin edge, 16a: Curved portion, D1: Curve excluding fin edge, D2: Curve of outline of fin edge
Claims (12)
調理器具の先端の掬い部と柄部をプラスチック樹脂で一体成形し、
柄部にリブを設け、柄の強度を高め、変形を押さえ、掬い具としたこと
を特徴とする調理器具。 In cooking utensils that cook a large amount of food in cauldrons and large containers at mass cooking places,
The crawling part and the handle part at the tip of the cooking utensil are integrally molded with plastic resin,
A cooking utensil characterized by providing ribs on the handle, increasing the strength of the handle, suppressing deformation, and making a scoop.
掬い具の掬い部の縁面形状を柄の延長方向に長い略楕円形状、または、卵形形状としたことを
を特徴とする調理器具。 The cooking utensil according to claim 1,
A cooking utensil characterized in that the edge shape of the scooping portion of the scooping tool is a substantially elliptical shape or an egg shape that is long in the extending direction of the handle.
掬い具の掬い部の一部に縁面にフランジ状のヒレ縁を設け、ヒレ縁の外周の曲線を少なくとも、掬い部のヒレ縁を除いた曲線より大きな半径の円弧としたことを
を特徴とする調理器具。 In the cooking utensil according to any one of claims 1 to 2,
It is characterized in that a flange-like fin edge is provided on the edge surface of a part of the scooping part of the scooping tool, and the curved line on the outer periphery of the fin edge is an arc having a radius larger than that of the curve excluding the scissoring edge of the scooping part. Cooking utensils.
掬い具の柄の断面を略楕円形状としたことを
を特徴とする調理器具。 In the cooking utensil according to any one of claims 1 to 3,
A cooking utensil characterized in that the cross section of the handle of the scooping tool has a substantially elliptical shape.
掬い具の掬い部にリブを設け強度を高めたことを
を特徴とする調理器具。 In the cooking utensil according to any one of claims 1 to 4,
A cooking utensil characterized in that a rib is provided on the scooping portion of the scooping tool to increase its strength.
掬い具の掬い部の周辺の縁に厚みを持たせた縁帯を設けたこと
を特徴とする調理器具。 In the cooking utensil according to any one of claims 1 to 5,
A cooking utensil characterized in that an edge band having a thickness is provided around the edge of the scooping portion of the scooping tool.
掬い具をナイロン、または、ポリプロピレン樹脂としたこと
を特徴とする調理器具。 In the cooking utensil according to any one of claims 1 to 6,
A cooking utensil characterized in that the scoop is made of nylon or polypropylene resin.
掬い具の柄部のリブに組合せ補強する補強材を接合したこと
を特徴とする調理器具。 In the cooking utensil according to any one of claims 1 to 7,
A cooking utensil characterized by joining a reinforcing material to be combined and reinforced to the rib of the handle portion of the scooping tool.
掬い部を、湯きりなどを行う複数の穴を設けた底の付いた略筒形や、お椀状とした掬い具としたこと
を特徴とする調理器具。 In the cooking utensil according to any one of claims 1 to 8,
A cooking utensil characterized in that the scooping portion is formed into a substantially cylindrical shape with a bottom provided with a plurality of holes for hot water cutting or a bowl-shaped scooping tool.
掬い部を、汁などを掬う底の付いた略筒形や、お椀状の柄杓としたこと
を特徴とする調理器具。 In the cooking utensil according to any one of claims 1 to 9,
A cooking utensil characterized in that the scooping portion has a substantially cylindrical shape with a bottom for soup and a bowl-shaped handle.
柄部を延長する延長柄を取り付けたこと
を特徴とする調理器具。 In the cooking appliance according to any one of claims 1 to 10,
A cooking utensil characterized by attaching an extended handle that extends the handle.
柄部を延長する延長柄をインサート成形したこと
を特徴とする調理器具。
In the cooking utensil according to any one of claims 1 to 11,
A cooking utensil characterized by insert molding an extended handle that extends the handle.
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| CN114711604A (en) * | 2020-12-06 | 2022-07-08 | 方移平 | Large-capacity food spoon |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114711604A (en) * | 2020-12-06 | 2022-07-08 | 方移平 | Large-capacity food spoon |
| CN114711604B (en) * | 2020-12-06 | 2023-10-10 | 方移平 | High-capacity food spoon |
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