JP3245846B2 - Cooking device - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking device such as an electromagnetic induction heating type cooking device, and more particularly to a cooking device for improving the heat retention effect during heat retention control and facilitating disposal.

[0002]

2. Description of the Related Art In recent years, there has been provided an electromagnetic induction heating type cooker which uses an induction coil as a heating means and heats a cooking vessel by electromagnetic induction by the induction coil to cook rice and keep heat. The cooking container used in such an electromagnetic induction heating type cooker has a composite structure of a container main body made of a non-magnetic metal material and a magnetic metal material provided on an outer surface of the container main body. An eddy current is generated in the magnetic metal material by the induction coil, and the heat generated by the magnetic metal material based on the eddy current heats the container body to cook the contents therein.

[0003] As a material of the container body, aluminum or the like having excellent heat conductivity is used to efficiently conduct the heat of the magnetic metal material to the entire cooking container, and a ferrite stainless steel or the like is used as the magnetic metal material. Used.

[0004] As a main body configuration of such a cooking container,
Japanese Patent Publication No. 4-40004 and Japanese Patent Publication No. 4-400
A configuration as disclosed in Japanese Utility Model Application Laid-Open No. Sho 53-164964, which is described in Japanese Patent Application Laid-Open No. 04-204, is known.

In the configuration of Japanese Patent Publication No. 4-40004,
Since the induction coil is installed in a state where it is exposed to the air layer outside the protective frame as the inner frame, heating is performed relatively continuously, and even if intermittent, the heating time is longer than the stop time. At the time of long rice cooking, there is an advantage that the cooling of the coil can be efficiently performed, but on the other hand, when the heating is intermittently performed, the time during which the heating is stopped is long, and during the heat retention control with a small heating amount,
While the heating is stopped, the temperature around the coil part decreases more, and there is a disadvantage that the heat retaining effect of keeping the temperature of the space between the inner frame provided with the induction coil and the pot is reduced.

On the other hand, in the structure disclosed in Japanese Utility Model Application Laid-Open No. 53-164964, the induction coil is buried in the pot accommodating portion.
While the heat retention at the time of heat retention is enhanced, it is difficult to separate the induction coil made of a metal material from the pot housing part made of a non-metal material, and there is a disadvantage that it is difficult to dispose at the time of disposal.

[0007]

As described above, in the above-mentioned conventional example, when the heat retention at the time of heat retention is considered, the heat generated by the induction coil at the time of heating is effectively used, and different materials are separated at the time of disposal of the main body. There is a drawback that it is difficult to do.

The present invention has been made in view of such a point. It is an object of the present invention to effectively utilize the heat generated by the induction coil at the time of heat retention to enhance the heat keeping effect of the pot, and at the time of disposal. together to be able to material selection process easier
In addition, the vibration of the induction coil can be reduced
An object of the present invention is to provide a cooking device that can reduce the generation of a sound during use generated from a conductive coil .

[0009]

SUMMARY OF THE INVENTION The present invention to achieve the above object, a pot for accommodating the object to be cooked, the pan
And a space between it and the outside of the bottom of the pot
And the pan provided on the outer surface of the bottom of the inner frame.
Heating induction coil and mounting from outside of this induction coil
Coil cover and the induction coil
Control for controlling the object to be heated to a predetermined temperature by heat
Means, and said coil cover has an elastic foam.
It is formed by .

[0010]

As described above, by covering substantially the entirety of the induction coil with the coil cover, the heat generated by the induction coil during heat insulation is less likely to be radiated to the air layer outside the induction coil, and the temperature around the induction coil is reduced. The drop is less. For this reason, the heat radiation of the induction coil mounting part of the inner frame is also reduced,
The temperature of the space between the pot and the inner frame is warmed by the heat radiation from the pan, the heat radiation from the inner frame is reduced, and the heat insulation of the pan is improved. On the other hand, since the coil cover is attached from the outside of the induction coil, the coil cover can be easily removed from the coil part when disassembling the main body, and the induction coil can be removed from the inner frame, making disposal processing easy. It becomes possible.

Further , the coil cover is made of an elastic foam.
The induction coil due to the elastic force of the foam.
Vibration can be reduced, and the foam
To reduce the generation of in-use sound generated from the induction coil
be able to.

[0012]

An embodiment of the present invention will be described below with reference to the drawings. FIG. 1 shows an electromagnetic induction heating type cooker configured as a rice cooker. Reference numeral 1 denotes an outer frame, and a plastic inner frame 2 formed in a bottomed cylindrical shape is housed in the outer frame 1. Have been. The inner frame 2 integrally has a flange 3 on the outer periphery of the upper portion, and the flange 3 is locked to the opening edge at the upper end of the outer circumference 1, whereby the inner frame 2 is supported in the outer frame 1. I have.

Induction coils 4 and 5 are mounted below the outer surfaces of the bottom and side portions of the inner frame 2, respectively. A coil cover 6 is mounted from outside to cover the induction coils 4 and 5. . The material of the coil cover 6 is formed of a glass-containing polyethylene terephthalate resin or a glass-containing polyamide resin having excellent heat resistance and self-extinguishing properties and excellent combustibility. Further, the coil cover 6 may be formed by fixing an elastic foam obtained by foaming silicone rubber or fluorine rubber with an adhesive or an adhesive. An opening 2a is formed at the center of the bottom of the inner frame 2, and a pot temperature sensor 7 is attached to the center of the bottom of the coil cover 6, and the pot temperature sensor 7 is connected to the inner bottom of the inner frame 2 through the opening 2a. It protrudes.

On the outer side of the induction coils 4 and 5, in order to prevent leakage of the magnetic flux of the induction coils 4 and 5, a plurality of sintered materials each having a high magnetic permeability mainly made of iron oxide are used. Are provided so as to be orthogonal to the winding directions of the induction coils 4 and 5. Further, a magnetic shield plate 9 made of aluminum is provided on the outer peripheral side of the ferrite cores 8.

At the bottom of the inner frame 2, a cooking container 10 for accommodating an object to be cooked as a pot for cooking rice is removably accommodated. A flange 11 that is bent outward is integrally formed at an opening edge of the upper end of the cooking container 10, and a grip 11 a having a substantially triangular cross section is integrally formed at an outer peripheral edge of the flange 11. And the flange 11 is hooked on the opening edge at the upper end of the inner frame 2, whereby the cooking container 10 is supported in the inner frame 2. In this support state, the outer surface of the cooking container 10 and the inner surface of the inner frame 2 A gap of 1 to 5 mm, preferably 2 to 4 mm is formed as a space therebetween.

A lid 12 is rotatably mounted on the upper surface of the outer frame 1 via a hinge 1a, and a radiator plate 13 is provided on the lower surface of the lid 12, and a lid packing is provided on the lower surface of the radiator plate 13. 14 and an inner lid 15 are attached, and the opening at the upper end of the cooking container 10 is opened and closed by the inner lid 15.

The outer frame 1 is provided with a lid clamp 12a on the opposite side of the hinge 1a.
The lid 12 is releasably locked by this, the upper opening of the cooking container 10 is closed by the inner lid 15 by this locking, and the lid packing 14 is in close contact with the upper surface of the flange 11 of the cooking container 10. When the lock is released, the lid 12 is pivoted upward with the hinge 1a as a fulcrum and the cooking container 10 is rotated.
The opening at the upper end of the opening can be opened.

The inner lid 15 is formed with a plurality of small holes 15a through which the steam in the cooking vessel 10 flows out. The lid 12 is provided with a steam port 16 for discharging the steam to the outside. Further, the radiator plate 13 of the lid 12 is provided with a lid heater 17 for heating the heating plate 13 and a lid temperature sensor 18 for detecting the temperature of the radiator plate 13. Inner frame 2
A body heater 19 is provided in a middle portion of the outer periphery of the body.

A control board 20 is provided on the inner bottom of the outer frame 1, and an inverter circuit for supplying a high-frequency current to the induction coils 4 and 5 is provided on the control board 20. Further, a cooling fan 22 driven by a fan motor 21 is provided at an inner bottom portion of the outer frame 1, and an intake port 23 is formed on a bottom surface of the outer frame 1 so as to face the cooling fan 22. An exhaust port 24 is formed at the lower part.

The rotation of the cooling fan 22 causes air outside the outer frame 1 to be sucked into the outer frame 1 from the air inlet 23, and this air is blown toward the control board 20. The control board 20 is cooled.

The cooking container 10 comprises a container body 25 made of a non-magnetic metal material, and a magnetic metal material 26 joined to a portion extending from the bottom to the lower side of the container body 25. Then, the magnetic metal material 26 faces the induction coils 4 and 5 provided on the inner frame 2 at a predetermined interval, and the pot sensor 7 contacts the center of the outer bottom surface of the cooking vessel 10. The temperature of the cooking container 10 is detected by the sensor 7.

During cooking, a high-frequency current is supplied to the induction coils 4 and 5 by the inverter circuit of the control board 20, and an alternating magnetic field is generated in the induction coils 4 and 5 by the high-frequency current. And the cooking container 10 placed in the magnetic field.
An eddy current flows through the magnetic metal material 26, and the Joule heat generated by the eddy current causes the magnetic metal material 26 to generate heat. This heat is transmitted to the container main body 25, whereby the contents in the cooking container 10, namely, rice and water Is heated.

The temperature of the cooking vessel 10 is sequentially detected by the pot temperature sensor 7, and the amount of heating of the cooking vessel 10 is adjusted in accordance with the detected temperature in accordance with a preset control sequence. It is.

FIG. 4 is a block diagram showing the circuit configuration.
Is a microprocessor provided with a control unit, a calculation unit, a clock unit, and a storage unit. The microprocessor 31 is connected to an input port 32 with an A / D conversion function and an output port 33.

The input port 32 is connected to an operation switch 34 of an operation panel (not shown), the pan temperature sensor 7, the lid temperature sensor 18, and a pan detection sensor 35, respectively.

The output port 33 is connected to the lid heater 1.
7, a heater driving unit 36, a motor driving unit 37 for the fan motor 21, a display driving unit 39 for driving a display 38 of an operation panel, and a buzzer driving unit 41 for driving a buzzer 40 are connected.

The output port 33 is connected to the high-frequency current adjusting section 43 of the induction heating circuit 42, and the high-frequency current adjusting section 43 is connected to the induction coils 4 and 5. The high-frequency current adjusting unit 43 is configured by an inverter circuit.

The induction heating circuit 42 supplies a predetermined high-frequency current to the induction coils 4 and 5 by the high-frequency current adjusting unit 43. As a result, an alternating magnetic field is generated in the induction coils 4 and 5. At this time, if the cooking vessel 10 is located at a position facing the induction coils 4 and 5, an eddy current is generated mainly in the magnetic metal material 26 of the cooking vessel 10, and the eddy current is converted into Joule heat. The cooking container 10 generates heat.

The pan detection sensor 35 includes a high-frequency current adjusting unit 43 that supplies a high-frequency current to the induction coils 4 and 5.
That is, when the input current to the inverter circuit is supplied and the cooking vessel 10 is not at a predetermined position with respect to the induction coils 4 and 5, the eddy current is not generated and the load current is reduced. Detect and detect no pan.

At the time of cooking rice, the microprocessor 31
Drives and controls the induction heating circuit 42 to control the induction coils 4 and 5
And a high-frequency current adjusting unit 43 is controlled based on the temperature detected by the pot temperature sensor 7 and the temperature detected by the lid temperature sensor 18. Then, after the rice cooking operation is completed and a predetermined steaming operation is performed, the process proceeds to a warming operation. The microprocessor 31 includes control means for controlling the object to be cooked to a predetermined heat retaining temperature by heating the cooking container 10 by the induction coils 4 and 5. At the time of heat keeping, the microprocessor 31 is based on FIG. To drive and control the induction heating circuit 42.

First, at S1, the pot temperature sensor 7
It is checked whether the detected temperature is less than 72 ° C., and if the detected temperature is 72 ° C. or more, the operation of the induction heating circuit 42 is stopped in S2, that is, the induction heating off control is performed.

If the detected temperature is lower than 72 ° C., S
At 3, the operation of the induction heating circuit 42, that is, the induction heating ON control is performed. Then, when the count time in the timer section has elapsed for 2 seconds, induction heating off control is performed in S4. In this state, when 15 seconds have elapsed in the counting section, it is checked in S5 whether the temperature detected by the pot temperature sensor 7 is 72 ° C. or higher.

If the detected temperature is equal to or higher than 72 ° C., the induction heating-off control is further continued for 10 seconds in S6, and then the detected temperature of the pot temperature sensor 7 is set to 72 in S5.
Check if it is above ℃.

If the detected temperature is lower than 72 ° C., it is further checked in S7 whether the detected temperature of the pot temperature sensor 7 is lower than 70 ° C. And if it is 70 ° C or higher,
After performing the induction heating ON control for 2 seconds in S8, the induction heating OFF control is performed for 15 seconds in S9, and it is checked again whether the detected temperature of the pot temperature sensor 7 is 72 ° C. or more in S5. .

The temperature detected by the pan temperature sensor 7 is 7
If the temperature is lower than 0 ° C., the induction heating ON control is performed for 3 seconds in S10, the induction heating OFF control is performed for 10 seconds in S6, and the detected temperature of the pot temperature sensor 7 is reduced to 7 in S5 again.
Check if it is above 2 ° C.

In the embodiment having such a structure, when the rice cooking operation and the steaming operation are completed, the operation is shifted to the heat retaining operation.
In the warming operation, first, the temperature of the cooking vessel 10 is set to 72 ° C.
Check if it is less than. Then, the operation of the induction heating circuit 42 is stopped until the temperature of the cooking vessel 10 decreases to 72 ° C. That is, induction heating off control is performed.

When the temperature of the cooking vessel 10 falls below 72 ° C., the induction heating on control is performed for 2 seconds.
Induction heating off control for 5 seconds is performed. Then, cooking container 1
0 is less than 72 ° C to 70 ° C or more, 2
The induction heating on control for 15 seconds and the induction heating off control for 15 seconds are repeated and continued.

When the temperature of the cooking vessel 10 becomes 72 ° C. or higher, the induction heating off control is forcibly performed for 10 seconds.
This is repeatedly performed unless the temperature of the cooking container 10 becomes lower than 72 ° C.
The induction heating-off control is continuously performed until the value becomes less than the value.

If the temperature of the cooking vessel 10 drops below 70 ° C., the induction heating is turned on at this time.
Change the off period. That is, induction heating ON control for 3 seconds and induction heating OFF control for 10 seconds are performed, and this is repeated until the temperature of the cooking container 10 becomes 70 ° C. or higher.

When the temperature of the cooking container 10 is in the range of less than 72 ° C. to 70 ° C. or more, the induction heating ON control for 2 seconds and the induction heating OFF control for 15 seconds are repeated. When the temperature becomes lower than 70 ° C., the average heating amount is increased by changing the induction heating ON period and the induction heating OFF period such that the induction heating ON control for 3 seconds and the induction heating OFF control for 10 seconds are repeated.

Therefore, when the input voltage decreases during the heat retaining operation and the temperature of the cooking vessel 10 falls below 70 ° C., or when the temperature of the cooking vessel 10 falls below 70 ° C. due to the low outside air temperature, the induction heating is performed. Since the average amount of heating increases, the temperature of the cooking vessel 10 is prevented from lowering by 72 degrees.
The temperature can be maintained in a range from less than 70 ° C to 70 ° C or more. As the non-magnetic metal material forming the container main body 25 of the cooking container 10, aluminum having good heat conduction and light weight is used, and as the magnetic metal material 26, a ferritic stainless steel (SUS430) is used. The thickness of the ferritic stainless steel is 0.3 to 0.8 mm, preferably 0.5 to 0.6 mm. The thickness of the container body 25 is 4 mm (set within the range of 2.5 to 6 mm) at the joint with the magnetic metal, and about 3 mm at the other portions.

The magnetic metal material 26 is, as shown in FIG.
It is formed in a dish shape having an inclined side surface portion 26a. A grip portion 25a protruding outwardly from the opening edge of the container body 25 is integrally formed.

The side surface of the container body 25 located above the upper end edge of the magnetic metal material 26 is inclined outward by an angle of α with respect to the vertical.
6a is inclined outward by an angle of β with respect to the vertical. Then, there is a relationship of β> α. α is 3 to 1
0 °, and α = 5 ° in this embodiment. And β
Is 10 to 45 °, preferably β = 30 °. However, the relation of β> α is always satisfied.

The side surface of the container body 25 which is inclined at an angle of α is not linearly inclined but has a very gentle curve, and an approximate straight line is inclined at an angle of α and at an angle of β. The side surface portion 26a of the inclined magnetic metal material 26 is also not a straight line but a gentle curve, and the approximate straight line is inclined at an angle of β.

In the container body 25, the magnetic metal material 26
The side surface of the portion joined to the side surface portion 26a is
It is inclined in a shape similar to a, and the boundary between the side surface of this portion and the side surface of the portion inclined at an angle α on the upper side is finished in a smooth curved surface shape.

As a result of the experiment, when the inner slope of the lower side of the cooking vessel 10 is formed at an angle of 10 to 45 °, preferably 30 °, the magnetic field of the inclined portion is generated by the magnetic field from the induction coil facing the inclined portion. It was found that the metal material 26 generated heat, and the convection of the water temperature in that portion became good. As a result, the induction coil is divided into two blocks so that the cooking container 10 can be heated without strongly heating the side surface of the cooking container 10.
The inside could be heated evenly.

FIG. 3 shows a modification in which the induction coils 4 and 5 are constituted by one block based on the above experimental results. In FIG. 1, the cooking container 10 has a bottom surface portion 10 a and a lower side surface portion 10 b formed in an R shape, that is, a shape in which the lower side surface portion 10 b is connected in an arc shape.
It is formed at an angle of 45 °, preferably 30 °. The inner frame 2 is formed in an R shape from the bottom to the side corresponding to the outer shape of the cooking container 10. On the outer surface of the inner frame 2, the induction coils 4 and 5 are continuously arranged corresponding to the inclined portion from the bottom part 10 a to the lower side part 10 b of the cooking container 10, and are disposed outside the induction coils 4 and 5. Is mounted with a coil cover made of an elastic foam.

Such a cooking container 10 is manufactured by a molten metal forging method. Next, the molten metal forging method will be described. In this molten metal forging method, a lower mold a and an upper mold b are used as shown in FIG. The lower mold a is formed with a concave portion c having a shape corresponding to the outer shape of the cooking container 10, and the upper mold b is formed with a convex portion d having a shape corresponding to the inner shape of the cooking container 10.

First, a plate made of ferritic stainless steel is pressed, and the plate is formed into a dish shape corresponding to a portion extending from the outer bottom surface to the lower side surface of the cooking container 10 to form a container body 25.
To the magnetic metal material 26 to be joined. The inner surface of the magnetic metal material 26 is roughened by blasting, and after this processing, iron (Fe) is sprayed on the inner surface to form a surface of 100 to 150 μm.
An Fe layer having a thickness of m is formed, and the Fe layer is sintered by vacuum heat treatment and bonded to the inner surface of the magnetic metal material 26.

Next, the magnetic metal material 26 is inserted into the recess c of the lower mold a with the Fe layer facing upward, and is set on the inner bottom of the recess c. In this state, aluminum such as AC4CH as a material of the container body 25 is melted at about 800 ° C., and a predetermined amount of the melted aluminum is poured into the recess c of the lower mold a. Next, the convex portion d of the upper die b is pushed into the concave portion c of the lower die a, and the molten aluminum is pressed at a pressure of about 350 t. At this time, the Fe layer is made of the magnetic metal material 26.
Acts as a binder for bonding aluminum and aluminum, whereby the magnetic metal material 26 is firmly bonded to aluminum.

The aluminum is then solidified to form the container main body 25, and the magnetic metal material 26
Is completed, and the cooking container 10 is completed. After the cooking container 10 is manufactured, the inner surface and the outer surface of the cooking container 10 are roughened by blasting, a primer made of FEP resin is applied to the inner surface, and a predetermined pattern
Printing is performed by D printing or the like, and a coating mainly composed of a PFA resin is further coated thereon. This coating film is dried and fired in an air oven, and the outer surface is coated with a fluororesin-based coating.

In the cooking vessel 10 having such a structure, the side surface 26a of the magnetic metal material 26 is inclined at an angle (β) of 10 ° or more. d when pressed in
6a, a sufficient pressing force is applied to the side portion 2a.
6a and the molten aluminum can be firmly joined.

According to the above configuration, the following effects can be obtained. At the time of heat retention, the cooking container 10 by the induction coils 4 and 5 is used.
Heating is performed intermittently, but when the induction heating is on, the heat of the induction coils 4 and 5 that generate heat is reduced by the coil cover 6.
As a result, the heat is shielded, the heat radiation from the induction coils 4 and 5 to the outside is suppressed, and the temperature drop of the induction coils 4 and 5 is reduced. Therefore, when the heating is stopped, the heat of the air layer between the cooking vessel 10 and the inner frame 2 is less likely to be radiated from the outer surface of the inner frame 2 and the heat retaining effect is improved, and the amount of heat consumed during the heat retaining and the heat retaining are reduced. Heating unevenness can be suppressed. In addition, since the coil cover 6 is attached to the outside of the induction coils 4 and 5, when the main body is discarded, the coil cover 6 and the induction coils 4 and 5 may be sequentially removed from the inner frame 2 to facilitate disposal. Can be performed.

The coil cover is made of an elastic foam.
6 is formed, the induction coil 4 is formed by the elastic force of the foam.
5 can be alleviated and the sound absorption effect of the foam
The generation of in-use sound generated from the induction coils 4 and 5
Can be reduced.

As another effect of the present embodiment, as shown in FIG. 3, the cooking container 10
The inner frame (protective frame) as disclosed in Japanese Patent Application Laid-Open No. 1-315797 has a large inclination of 0 to 45 ° and a shape in which the bottom portion 10a and the lower side portion 10b are connected by an R shape. It is possible to provide the cooking vessel 1 only by providing one block of continuous induction coils 4 and 5 on the outer surface of the inner frame 2 without dividing and arranging the induction coils at the lower portion of the outer surface and the lower surface of the bottom.
The rice can be cooked uniformly by the heat conduction of the cooking container without insufficient heating around the side portion of the zero. Therefore, the winding processing of the induction coils 4 and 5 can be performed more easily than the conventional one, and the mounting of the induction coils 4 and 5 to the inner frame 2 can be easily performed from two blocks to one block. By simplifying the shape of the induction coils 4 and 5, it is possible to improve the assemblability. Moreover, in the structure in which the coil cover 6 is attached from the outside of the induction coils 4 and 5,
With the simplification of the shape of 5, the shape of the coil cover 6 can also be simplified.

The present invention is not limited to the above embodiments, and various modifications can be made within the scope of the present invention.

[0057]

According to the present invention , there is provided a cooker comprising: a pot for accommodating an object to be cooked; a plastic inner frame for accommodating the pan and forming a space between the outer side of the pan bottom; and an outer surface of the bottom of the inner frame. An induction coil for heating the pan, a coil cover attached to the outside of the induction coil, and control means for controlling the object to be cooked to a predetermined heat retaining temperature by heating the pan with the induction coil. The coil cover has elasticity.
Since it is made of foam, it can effectively utilize the heat generated by the induction coil during heat insulation to enhance the heat insulation effect of the pot, and can easily perform the material selection process without deteriorating the disassembly of parts at the time of disposal. It is possible to achieve a reduction in the amount of heat consumed and a reduction in temperature unevenness during the heat retention. Moreover by the elastic force of the foam, it is possible to alleviate the vibration of the induction coil, the sound absorbing effect of the foam, it is that further possible and Do also reduce the occurrence of sound in use generated from the induction coil.

[Brief description of the drawings]

FIG. 1 is a sectional view showing the structure of an electromagnetic induction heating type cooking device.

FIG. 2 is a sectional view showing a cooking container according to one embodiment of the present invention.

FIG. 3 is a sectional view of a cooking vessel showing another embodiment.

FIG. 4 is a block diagram showing an electrical configuration of the present invention.

FIG. 5 is a flowchart showing a procedure at the time of heat retention according to the present invention.

FIG. 6 is a sectional view showing a mold for manufacturing the cooking container of the present invention.

[Explanation of symbols]

 2 ... Inner frame 4,5 ... Induction coil 6 ... Coil cover 10 ... Cooking vessel (pan) 31 ... Microprocessor (control means)

Claims (1)

(57) [Claims] 1. A pot for accommodating an object to be cooked, a plastic inner frame for accommodating the pan and forming a space between the outside of the bottom of the pan, and the pan provided on the outer surface of the bottom of the inner frame for heating. an induction coil for a coil cover attached from the outside of the induction coil, wherein the heating to the pot by the induction coil and a control means for controlling the food to a predetermined retained temperature, the coil cover Formed with elastic foam
Cooker characterized by having done.