JP3223979U - Heated tray and heated steak dish - Google Patents

Abstract

The present invention provides a heating tray and a heated steak plate that can carry hot dishes from a kitchen without being cooled, and allow customers to adjust the condition of fire on the table. A heating tray has a bottom wall member that supports a fire plate, a base portion, and legs that rise from the base portion, and is arranged so as to surround the fire plate, and the base portion is an upper surface of the bottom wall member. A plurality of leg bodies 31 each having a leg portion independently provided, and a corner portion 27 provided on the bottom wall member and serving as a movement regulating section that abuts against the base portion of the leg body and regulates the horizontal movement of the leg body. The heating type steak dish provided with this heating tray and the steak dish 11 which is supported by the leg from below and is heated by the fuel set in the fire pan. [Selection] Figure 1

Description

  The present invention relates to a tray for safely transporting hot meal containers to a passenger seat.

  In steak dishes or similar dishes, sizzle is important, and hot dishes prepared in the kitchen need to be served hot to the customer's table. Therefore, generally, the steak plate is an iron plate, and the steak plate of the iron plate is placed on a wooden tray as described in JP-A-8-299143 (Patent Document 1), and is carried from the kitchen to the audience.

JP-A-8-299143

  In the above-mentioned conventional wooden tray, steak dishes are served on the iron plate to give a sizzle, but after 10 minutes have passed since the start of eating, the iron plate has cooled and the fat has hardened, making it an attractive dish. It will disappear. From the standpoint of cooking, steak must be cooked according to the customer's request. In order to cook many steak dishes at the same time, each of them is baked into pieces one by one, requiring high skills and experience, and the work becomes complicated.

  In view of the above circumstances, the present invention is a tray for carrying hot dishes from the kitchen to the table, and can prevent the hot dishes from being cooled. The purpose is to provide a new technology that can adjust the condition of the street.

  For this purpose, the heating tray according to the present invention has a bottom wall member that supports the baking pan, a base portion and a leg portion that rises from the base portion, and is arranged so as to surround the baking tray, and the base portion is placed on the upper surface of the bottom wall member. A plurality of legs whose legs are independent from each other, and a movement restriction part which is provided on the bottom wall member and abuts against the base of the legs to regulate the horizontal movement of the legs.

  According to the present invention, the food container supported by the legs can be heated by the fire plate installed on the tray, and the hot dishes are not cooled even after being provided to the table. In addition, by adjusting the flame of the pan on the dining table, the cooking fire can be adjusted to the taste of the customer. Furthermore, since the bottom wall member and the leg are easily disassembled, the tray can be easily cleaned. Moreover, since each leg is independent independently, free arrangement | positioning is possible and can also support the food container from which a size and a shape differ like a large pot, a small pot, a large plate, a small plate.

  The structure of the movement restricting portion that maintains the arrangement of the plurality of leg bodies whose arrangement has been changed is not particularly limited. As one aspect of the present invention, a plurality of bottom wall members are provided, and the distance between movement restriction portions provided on one bottom wall member is different from the distance between movement restriction portions provided on other bottom wall members. According to this aspect, by arranging the bottom wall member for the platter and the bottom wall member for the small plate, the arrangement of the legs for the platter can be maintained, and the arrangement of the legs for the small plate Can be maintained. Further, since the legs for the large plate and the legs for the child plate can be used together, the cost is reduced.

  As a preferred aspect of the present invention, the movement restricting portion is a protrusion standing on the upper surface of the bottom wall member, and further includes an upper wall member that engages with the protrusion and faces the upper surface of the bottom wall member, Is provided with an engaged portion that engages with a leg portion of the leg body and holds the leg body so as not to fall. According to this aspect, the leg can stably stand on its own, and the meal container can be stably supported. The protrusion of the movement restricting portion is, for example, a plurality of protrusions or walls. For example, by arranging in an L shape of two ridges, the base of the leg abuts on the ridges and the horizontal movement is restricted.

  The flame that rises from the fuel set in the pan may be left as it is, but convenience is improved if the momentum of the flame can be adjusted by a customer who eats. Therefore, as a preferred aspect of the present invention, the upper wall member is provided with a first magnet. A 1st magnet adsorb | sucks the instrument mounted on the upper surface of an upper wall member, for example, the fire-extinguishing cover which covers a fire pan. According to this aspect, the first magnet prevents the instrument from inadvertently sliding down from the upper wall member.

  The pan is preferably set on the bottom wall member by engaging means such as irregularities. As a preferred aspect of the present invention, a second magnet that is provided on the bottom wall member and attracts the fire tray is further provided. According to this aspect, the pan is set on the bottom wall member more stably.

  As a preferred aspect of the present invention, a side wall is provided on the peripheral edge of the bottom wall member, and an opening for ensuring a flow of air to the baking tray is formed on the side wall. According to this aspect, the fire power of the flame is stabilized by the side wall, and oxygen for combustion is supplied to the flame by the opening.

  In the case of a spherical food container whose bottom surface is swelled downward like a clay pot, the food container is less likely to skid from the five virtues consisting of a plurality of legs. However, in the case of a food container having a flat bottom surface such as an iron steak plate, there is a risk of skidding from the legs. Therefore, as a further preferred aspect of the present invention, a step is formed at the upper end of the leg. According to this aspect, the meal container can be positioned in the region surrounded by the plurality of legs, and all horizontal skids can be prevented. The shape of the step is not particularly limited. For example, the outer side of the upper end is made higher than the inner side of the upper end.

  As one aspect of the present invention, the plurality of legs can be stacked. According to this aspect, when the heating tray is not used, a plurality of legs can be gathered, and the storage space is reduced. Moreover, since a plurality of legs can be washed together in a dishwasher, efficiency is good. The shape of the food container placed on the heating tray of the present invention may be pan-shaped or dish-shaped.

  In other words, the bottom plate of the food container may be in the shape of a pan that is rounded so as to swell downward, or in the shape of a flat dish. The heated steak plate of the present invention includes the above-described heating tray, and a steak plate that is supported by a leg placed on the upper surface of the tray from below and heated by the fuel set in the fire pan.

  According to such a heated steak dish, the sizzle feeling continues during the meal, so the charm of the steak dish continues. Also, if you make the steak plate large and share it with customers like grilled meat while grilling oversized steaks now, steak meat can appear as a dish at the bar. In cooking, the entire surface of the steak meat is simply baked in the kitchen at the beginning of the baking, and the customer can adjust his / her favorite baking on the table. Therefore, the cooking time in the kitchen is shortened by 60 to 90%, and the baking technique becomes unnecessary, so that even an inexperienced cook or part-time worker can cook. The material of the steak plate is not particularly limited, such as an iron plate, a ceramic plate, and a rock plate.

  As described above, the tray of the present invention can not only simply carry the food container but also heat the food container, so that the food does not cool even after the hot food is provided to the audience. In addition, guests can adjust the fire conditions themselves in the seats, reducing the operation of the kitchen. Furthermore, since the tray is an assembly-type tray with a bottom wall member and legs, the tray can be easily disassembled and cleaned, and it is not only kept clean but also improves work efficiency in a kitchen such as a restaurant. In particular, the legs are efficient because they can be washed together with the dishwasher. In addition, meal containers of different sizes such as large pots, small pots, large dishes, and small dishes can be heated on the table, which enhances the enjoyment of meals. The present invention provides an unprecedented new steak plate that can be eaten while being heated.

It is a perspective view which shows the heating-type steak plate which becomes one Embodiment of this invention. It is a side view which shows the same embodiment. It is a top view which shows the same embodiment. It is a top view which shows the heating tray which becomes one Embodiment of this invention. It is a top view which shows the state which removed the upper wall member from FIG. It is a top view which shows the state which removed the leg from FIG. It is sectional drawing which expands and shows the center part of a bottom wall member. It is a disassembled perspective view which shows the heating tray of the embodiment. It is a perspective view which shows the state which accumulated the leg body of the embodiment. It is a contrast diagram which shows the 1st example and 2nd example of the heating-type steak dish of this invention. It is a perspective view which shows the heating-type steak dish used as the modification of this invention. It is sectional drawing which shows the combination of a large steak plate and a heating tray. It is sectional drawing which shows the combination of a medium-sized steak plate and a heating tray. It is sectional drawing which shows the combination of a small steak plate and a heating tray. It is sectional drawing which shows the combination of the minimum type steak plate and a heating tray.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. FIG. 1 is a perspective view showing a heated steak plate according to an embodiment of the present invention, and shows the steak plate separated from a heating tray for easy understanding. FIG. 2 is a side view showing the embodiment. FIG. 3 is a plan view showing the embodiment. The heated steak plate 10 includes a steak plate 11 and a heating tray 21. The steak dish 11 is, for example, an iron elliptical skillet, and has an elliptical flat bottom plate 12 and an edge portion 13 that rises inclined from the periphery of the bottom plate, on which ingredients such as meat and vegetables are placed. The flat iron steak plate 11 is suitable for grilled dishes such as steak, and is provided in front of a person who eats.

  The heating tray 21 is a device that supports and heats the steak plate 11 from below, has a shape slightly larger than the steak plate 11, and is provided to those who eat with the steak plate 11. The steak plate 11 heated by the heating tray 21 allows steam and aroma to enter from the ingredients on the plate. As a result, the heated steak dish 10 enhances the appearance of the ingredients, enhances the appetite, and enhances the enjoyment of the meal.

  The heating tray 21 includes a bottom wall member 22 and a plurality of legs 31, 31. The bottom wall member 22 is a rectangular flat plate material and is placed on the dining table. A fire tray 41 is placed at the center of the bottom wall member 22. Fuel (not shown) such as solid fuel is set in the pan 41 and dissipates heat. When the flame in the pan 41 disappears or the fuel burns out, the pan 41 is replaced. On the upper surface of the bottom wall member 22, a recess 23 is formed as a pan for storage. The recess 23 of the present embodiment is a bottomed round hole and is provided at the center of the bottom wall member 22. As a result, the pan 41 is engaged with the recess 23 and positioned at the center of the bottom wall member 22. A fire extinguishing lid 42 is attached to the pan 41. The flame rises from the fuel set in the pan 41 with the pan 41 open. When it is desired to weaken or extinguish the flame, it is preferable to cover the upward opening of the pan 41 with a fire extinguishing lid 42.

  The legs 31, 31... Are arranged so as to surround the fire plate 41. Further, each leg 31 is placed on the horizontal upper surface of the bottom wall member 22 and independently stands. Further, the horizontal movement of each leg 31 is restricted by a movement restricting portion provided on the bottom wall member 22. The movement restriction unit will be described in detail later.

  A side wall 24 is erected on the edge of the bottom wall member 22. The side wall 24 includes a long side facing each other and a short side facing each other. Since the recess 23 is surrounded by the side wall 24, the flame of the pan 41 placed in the recess 23 can be stabilized. A long hole 25 is formed on each pair of short sides. When the waiter holds the pair of left and right slots 25 with both hands, the heated steak plate 10 can be moved and carried from the kitchen to the person who eats. In addition, the bottom wall member 22 should just have a holding part on both sides, and the shape of a holding part is not limited to the long hole 25 like this embodiment. Openings 26 are respectively formed on the pair of long sides. The opening 26 is larger than the pan 41 placed between the pair of openings 26, and allows the pan 41 to be exchanged through the opening 26. Further, the air flow is ensured in all directions of the bottom wall member 22 by the opening 26 and the long hole 25.

  An upper wall member 51 is placed on the upper edge of the side wall 24. The side wall 24 is coupled to the bottom wall member 22. The upper wall member 51 has an upper surface and a lower surface, and is detachably engaged with the upper edge of the side wall 24 as an upper lid that covers the bottom wall member 22. Such engagement is realized by a protrusion 54 provided on the lower surface of each corner of the rectangular upper wall member 51 engaging a corner 27 described later. The protrusion 54 is, for example, a washer screwed to the wooden upper wall member 51. Alternatively, the upper wall member 51 may be made of metal, and the protrusion 54 is fixed to the upper wall member 51 by welding or the like.

  With respect to the upper wall member 51 on which the fire extinguishing lid 42 is placed, a permanent magnet 55 is fixed to the lower surface of the upper wall member 51. The permanent magnet 55 has, for example, a ring shape, and generates a magnetic force line that passes through the upper wall member 51 and reaches the upper surface of the upper wall member 51. As a result, the iron fire extinguishing lid 42 is attracted to the upper surface of the upper wall member 51 and does not slide down from the upper wall member 51.

  From the viewpoint of a person who eats, the permanent magnet 55 of the present embodiment is disposed at the left end or the right end of the upper wall member 51. Or as a modification which is not illustrated, permanent magnet 55 may be arranged in other places of a heating type tray.

  The lower surface of the upper wall member 51 faces the upper surface of the bottom wall member 22 with a space therebetween. An opening 52 is formed at the center of the upper wall member 51. The opening 52 is larger than the pan 41, and the pan 41 is set at the center of the opening 52. The steak plate 11 is set above the fire plate 41, and the bottom surface of the steak plate 11 faces the fire plate 41 with an interval in the vertical direction. The flame of the pan 41 heats the bottom surface of the steak pan 11 through the opening 52.

  The upper wall member 51 is provided with a plurality of engaged portions 53. The engaged portion 53 of this embodiment is a slit-shaped notch, and extends radially from the periphery of the opening 52. A leg portion 33 of the leg 31 is engaged with each engaged portion 53. As a modification (not shown), the engaged portion 53 may be a long hole that penetrates the upper wall member 51 in the thickness direction. The engaged portion 53 engages with the central portion of the leg portion 33 in the vertical direction. The upper end of the leg portion 33 protrudes from the upper wall member 51. With reference to FIG. 2, a gap is formed between bottom plate 12 of steak plate 11 and upper wall member 51.

  FIG. 4 is a plan view showing the heating tray of the present embodiment. FIG. 5 is a plan view showing a state in which the upper wall member is removed from FIG. FIG. 6 is a plan view showing a state in which the legs are removed from FIG. FIG. 7 is an enlarged cross-sectional view of the center portion of the bottom wall member. FIG. 8 is an exploded perspective view showing the heating tray of the present embodiment. As shown in FIG. 8, the heating tray 21 can be easily disassembled and assembled. Thus, after use, the heating tray 21 can be easily cleaned and stored. Referring to FIG. 5, two adjacent side walls 24, 24 constitute a corner 27. In the present embodiment, since corners 27 are provided at each corner of the bottom wall member 22, the bottom wall member 22 has four corners 27.

  Each leg 31 includes a flat plate-like base 32 and a leg 33 standing upright from the base 32. Each leg 31 is formed by bending a stainless steel plate and is excellent in strength, rust prevention, and stain resistance. The base portion 32 includes one corner portion 34 (for example, a right angle shape) having a shape corresponding to the corner portion 27, and the corner portion 34 is abutted against the corner portion 27 and positioned.

  A portion of the base 32 that is far from the corner 34 is coupled to the base of the leg 33. By abutting the corners 34 of the legs 31 against the corners 27, all the legs 33 are naturally arranged so as to surround the recesses 23. Such an arrangement corresponds to the outer edge of the steak dish 11. Further, the corner 27 restricts the movement of the base 32 in the direction away from the recess 23, and thus constitutes a movement restricting portion that restricts the horizontal movement of the leg 31. The plurality of legs 31, 31 are not connected to each other and are individually separated. However, with the above arrangement, one set of leg bodies 31 constitutes five virtues that support one steak plate 11 from below. The pair of corners 27, 27,... Maintains the arrangement of the legs 31, 31,.

  The corner portion 27 of the side wall 24 constitutes a movement restricting portion that abuts on the base portion 32 of the leg body 31 and restricts the horizontal movement of the leg body 31. The engaged portion 53 engages with the leg portion 33 of the leg body 31 and holds the leg body 31 so as not to fall down. As described above, the horizontal movement of both the lower base 32 and the upper leg 33 is restricted, so that each leg 31 can stably support the heavy steak plate 11.

  A plurality of steps 35 and 36 are formed at the upper end of the leg portion 33. The step 35 closer to the corner 34 is formed higher than the step 36 farther from the corner 34. The outer step 35 is made higher than the inner step 36 with the region surrounded by the plurality of legs 31 being the inner side and the other region being the outer side. A protrusion 38 is formed on the outermost end of the leg 33. The protrusion 38 protrudes upward in the leg portion 33 and is higher than the outer step 35.

  As shown in FIG. 4, in a state where a pair of legs 31 are arranged, as shown in FIG. 2, the step 35 is set to the outer diameter side and engages with the edge 13 of the steak dish 11, and the step 36 has an inner diameter. To the side and engages the bottom plate 12 of the steak dish 11. Thereby, the horizontal movement of the steak plate 11 is regulated from the four legs 31. Further, the protrusion 38 is located at the same height as the edge 13 or protrudes upward from the edge 13 although not shown. As a result, the steak plate 11 is prevented from skidding and is stably supported by the heating tray 21.

  Referring to FIG. 7, the bottom surface of recess 23 is covered with heat-resistant material 28. The heat-resistant material 28 is mica (mica), for example. A permanent magnet 29 is embedded directly under the center of the heat-resistant material 28. The permanent magnet 29 generates magnetic lines of force that pass through the heat-resistant material 28 and reach the upper surface of the heat-resistant material 28. Thereby, the iron fire tray 41 is attracted to the bottom of the recess 23 and does not leave the recess 23.

  A hill 45 is provided at the bottom 43 of the pan 41. The hill 45 separates the bottom 43 from the heat-resistant material 28 and makes it difficult for heat to be conducted from the fire tray 41 to the heat-resistant material 28. The heat-resistant material 28 protects the plastic or wooden bottom wall member 22 from the heat of the fire pan 41.

  FIG. 9 is a perspective view showing a state in which the legs of the embodiment are stacked. The plurality of legs 31 are collected in a compact manner as shown in FIG. Although not shown, the bottom wall member 22 can be densely stacked by forming the side wall 24 so as to spread upward.

  FIG. 10 is a contrast diagram showing a first example and a second example of the heated steak plate according to the present invention, in which the upper part of the drawing represents a plan view and the lower part of the drawing represents a side view. In order to facilitate understanding of the invention, the side walls are represented by phantom lines in the lower side view. The heated steak plate 10 of the first example on the left side of the paper includes an elliptical steak plate 11 and a rectangular heating tray 21 for heating the steak plate 11. The heated steak plate 60 of the second example on the right side of the page includes a circular steak plate 61 and a square heating tray 71 for heating the steak plate 61. The heating tray 71 includes a bottom wall member 72, legs 31, and an upper wall member 73. The bottom wall member 72 has the same basic configuration as the above-described bottom wall member 22 and is different in dimensions. The upper wall member 73 has the same basic configuration as the above-described upper wall member 51 and has different dimensions. The bottom wall members 22 and 62 are prepared in the first example and the second example, respectively. The same applies to the upper wall members 51 and 73. On the other hand, the leg 31 can be shared by the first example and the second example.

  Next, a modified example of the present invention will be described. FIG. 11 is a perspective view showing a heated steak dish according to a modification of the present invention. 12-15 is sectional drawing which shows the modification of this invention, and represents the state which mounted the steak plate from which a dimension differs on the common heating tray. About this modification, about the structure which is common in embodiment mentioned above, the same code | symbol is attached | subjected and description is abbreviate | omitted and a different structure is demonstrated below. In this modification, as shown in FIG. 11, three steps 35 to 37 and a protrusion 38 are provided at the upper end of the leg 33. The steps 35, 36, and 37 are arranged in this order from the outside to the inside, and the steps on the inside become lower. The protrusion 38 is provided on the outermost side of the leg 33 and is highest.

  The meal dishes 81, 91, 101, and 111 are cast skillet, for example, steak meat.

  Referring to FIG. 12, the bottom plate 82 of the large meal plate 81 is larger than the virtual circle formed by the protrusions 38 of the plurality of legs 31. For this reason, the flat bottom plate 82 is supported in contact with the protrusion 38 and does not engage with the steps 35 to 37 and the protrusion 38.

  The bottom plate 92 of the medium-sized meal plate 91 is smaller than the virtual circle formed by the protrusions 38 of the plurality of legs 31 and corresponds to the step 35. For this reason, the bottom plate 92 does not come into contact with the steps 35 and 36 but is supported in contact with the step 35 above the steps 37 and 36, and the horizontal movement is restricted by the protrusion 38.

  The bottom plate 102 of the small meal plate 101 is smaller than the virtual circle formed by the steps 35 of the plurality of legs 31 and corresponds to the steps 36. For this reason, the bottom plate 102 does not come into contact with the steps 35, 37, but is supported by contacting the step 36 inside the step 35 and above the step 37, and the horizontal movement is restricted by the step 35.

  The bottom plate 112 of the minimum type dish 111 is smaller than the virtual circle formed by the steps 36 of the plurality of legs 31 and corresponds to the steps 37. For this reason, the bottom plate 112 is supported in contact with the step 37 inside the step 36, and the horizontal movement is restricted by the step 36.

  As described above, the steps 35 to 37 and the protrusion 38 correspond to any of the steak dishes 11 and 61 and the meal dishes 91, 101, and 111 having different dimensions. Thereby, the leg 31 engages with the steak dishes 11 and 61 and the meal dishes 91, 101, and 111 having various shapes and sizes without being exchanged, and regulates the horizontal movement of the steak dish or the meal dish. Therefore, the steak plate which is put on the heating trays 21 and 71 and is heated does not skid during the meal and is stably supported from below. According to this embodiment, when the person who eats holds a knife and a fork with both hands and cuts steak meat, it stabilizes that the steak dishes 11, 61 and the meal dishes 91, 101, 111 do not move carelessly. Can do.

  By the way, the heating tray 21 of this embodiment has the bottom wall member 22 which supports the fire tray 41, the base 32, and the leg part 33 which stands | starts up from the base 32, and is arranged so that the fire tray 41 may be surrounded, and the base 32 is a bottom wall. A plurality of legs 31 that are placed on the upper surface of the member 22 and in which the leg portions 33 stand independently, and a base portion 32 of the leg body 31 that is provided on the bottom wall member 22, and controls the horizontal movement of the legs 31. A corner 27 (movement restricting portion). Thus, the heating tray 21 is an assembly type, and since the fire plate 41, the bottom wall member 22, and the leg portion 33 are easily disassembled / assembled, cleaning becomes easy. In the heating tray 21, a steak plate 11 on which steak meat is placed is set in a kitchen, and a fire plate 41 is ignited. According to this embodiment, hot steak dishes prepared in the kitchen can be served to customers. Steak dishes do not cool after serving and are kept hot during your meal.

  Further, the present embodiment includes a plurality of bottom wall members 22 and 62 as shown in FIG. The distance between the corner portions 27 (movement restricting portions) provided on the bottom wall member 22 and the distance between the corner portions 27 (movement restricting portions) provided on the bottom wall member 62 are different from each other. Thereby, the heating trays 21 and 71 can support the steak dishes 11 and 61 having different dimensions and shapes while sharing the legs 31.

  Further, in the present embodiment, the side wall 24 constituting the corner portion 27 (movement restricting portion) is a protrusion standing on the upper surface of the bottom wall member 22, and engages with the side wall 24 to form the upper surface of the bottom wall member 22. Further provided is an upper wall member 51 that faces. The upper wall member 51 is provided with an engaged portion 53 that engages with the leg portion 33 of the leg body 31 and holds the leg body 31 so as not to fall down. As a result, the leg 31 can stably stand on its own and can stably support the steak plate 11.

  Further, steps 35 and 36 are formed at the upper end of the leg 31 of the present embodiment. When the steps 35 and 36 are engaged with the steak plate 11 from the four sides, the horizontal movement of the steak plate 11 is restricted, and the steak plate 11 does not slide to the heating tray 21 and does not fall from the leg 31. According to this embodiment, even if it is a steak dish 11 with a flat bottom face like a steak dish, the horizontal movement of the steak dish 11 is restrained.

  In addition, since the plurality of legs of the present embodiment can be stacked as shown in FIG. 9, when the heated steak plate 10 is not used, it can be gathered compactly, and the storage space for the heated steak plate 10 is reduced. be able to.

  As mentioned above, although embodiment of this invention was described with reference to drawings, this invention is not limited to the thing of embodiment shown in figure. Various modifications and variations can be made to the illustrated embodiment within the same range as the present invention or within an equivalent range. For example, a part of the configuration may be extracted from the above-described one embodiment, another part of the configuration may be extracted from the above-described other embodiments, and these extracted configurations may be combined.

  The present invention is advantageously used in the food and beverage industry.

10 heated steak dishes, 11 steak dishes, 12 bottom plates,
13 edge part, 21 heating tray, 22 bottom wall member,
23 recesses, 24 side walls, 25 long holes (gripping parts),
27 corners (movement restriction part), 29 first magnet, 31 leg,
32 bases, 33 legs, 34 corners, 35, 36 steps,
41 fire tray, 42 fire extinguisher, 51 upper wall member, 53 engaged portion,
55 First magnet.

Claims (9)

A bottom wall member that supports the pan,
A plurality of legs that have a base and legs that rise from the base, are arranged so as to surround the fire pan, the base is placed on the upper surface of the bottom wall member, and the legs are individually independent; ,
A heating tray comprising: a movement restricting portion that is provided on the bottom wall member and abuts against the base portion of the leg body and restricts horizontal movement of the leg body.   The plurality of the bottom wall members are provided, and the distance between the movement restriction portions provided on one bottom wall member and the distance between the movement restriction portions provided on the other bottom wall members are different from each other. The heating tray described. The movement restricting portion is a protrusion standing on the upper surface of the bottom wall member,
An upper wall member that engages with the protrusion and faces the upper surface of the bottom wall member;
The heating tray according to claim 1, wherein the upper wall member is provided with an engaged portion that engages with the leg portion of the leg body and holds the leg body so as not to fall down.   The heating tray according to claim 3, wherein the upper wall member is provided with a first magnet.   The heating tray according to any one of claims 1 to 4, further comprising a second magnet provided on the bottom wall member and adsorbing the fire tray.   The heating tray according to any one of claims 1 to 5, wherein a side wall is provided on a peripheral edge of the bottom wall member, and an opening is formed on the side wall to ensure an air flow to the fire pan.   The heating tray according to claim 1, wherein a step is formed at an upper end portion of the leg.   The heating tray according to claim 1, wherein the plurality of legs can be stacked. A heating tray according to any one of claims 1 to 8,
A steak plate supported by the leg from below and heated by fuel set in the fire plate.

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