JP3303875B2 - Hot plate - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a hot plate used for heating various kinds of grilled products such as grilled meat.

[0002]

2. Description of the Related Art Conventionally, a main body case forming an exterior body,
As shown in FIG. 18, in a hot plate of this type including a cooking plate that is housed in a main body case so as to be freely taken in and out, and a heater that heats the cooking plate, the cooking plate 1 has a substantially rectangular outer shape as shown in FIG. To form
In the configuration in which the uneven plate surface 11 is formed on the cooking plate surface 10 of the cooking plate, the uneven plate surface is formed by forming a linear ridge 12 toward the short side direction Y with respect to the long side H direction X length. It was formed by arranging a plurality of parallel and continuous with intervals.

[0003]

However, in the case of the cooking plate as described above, the ridges 12 of the uneven plate surface 11 have a length X in the long side direction with respect to the cooking plate 2 having a substantially rectangular outer peripheral shape. On the other hand, since it is formed by arranging a plurality of parallel and continuous at predetermined intervals, thermal deformation such as bending and distortion in the casting process is likely to occur in the long side direction, and heating for a long time Heating from a heater during cooking or a temperature difference between heating and non-use during cooking may cause thermal deformation such as bending or distortion. This means that the longer the length X in the long side direction, the more the cooking plate surface becomes. As the cooking area increases, it tends to increase.

In order to solve this problem, it is conceivable to increase the thickness of the cooking plate surface or to increase the width of the ridges on the uneven plate surface. However, the overall weight increases and the cost increases. It is also inconvenient to handle for removal and cleaning.

On the other hand, along with the thermal deformation of the cooking plate, the uneven plate surface 1111 of the cooking plate 2 is formed.
When the meat is cooked by heating, the fat containing the juice is accumulated in the concave groove 13 formed between the ridges 12 on the uneven plate surface, and the fat containing the juice and the meat juice fall. For example, there is also a problem that the fat is spattered by the heat of the cooking plate, and the fat is scattered outside the main body case to contaminate the tabletop and interfere with cooking and eating.

SUMMARY OF THE INVENTION The present invention has been made in view of the above problems, and even in a cooking plate having a substantially rectangular outer peripheral shape, it is possible to prevent the cooking plate from being thermally deformed and to surround the cooking plate during cooking. It is an object of the present invention to provide a hot plate capable of suppressing scattering of fat.

[0007]

According to a first aspect of the present invention, there is provided a hot plate, comprising: a main body case forming an exterior body; and a cooking plate housed in the main body case so as to be freely taken in and out. And a heating plate for heating the cooking plate, wherein the cooking plate is formed in a substantially rectangular outer peripheral shape, and the cooking plate surface of the cooking plate has a linear ridge in a long side direction. continuously in parallel with a predetermined interval with respect to the short side direction length to form an uneven plate surface a plurality of rows, the uneven pre
The projecting ridge on the top surface is located on the side wall on the side
Angle of the ascending slope compared to the side wall on the center position side.
It is characterized by having been enlarged .

In such a configuration, even when the cooking plate is formed to have a substantially rectangular outer peripheral shape, a straight ridge is formed on the cooking plate surface in the direction of the long side with respect to the length in the short side direction. By forming a plurality of uneven plate surfaces that are continuously arranged in parallel with an interval, the uneven plate surface becomes a structure as a reinforcing rib in a long side direction of the cooking plate, and a step of casting the cooking plate In the manufacturing process, thermal deformation such as bending and distortion or heat from the heater during cooking and thermal deformation such as bending and distortion due to the temperature difference between cooking and non-use are prevented, and the defect rate in the manufacturing process is reduced. It is possible to improve the productivity by reducing the temperature, prevent thermal deformation due to long-term use, and improve the durability.

[0009] Particularly, even when the grease pops out, such as when the cooking juice such as meat juice containing grease collected in the concave groove formed between the ridges on the uneven plate surface drops, the grease is removed from the side position side. When splattering toward, the splattering to the side part is suppressed by hitting the side wall at the center part side of the convex part adjacent in parallel to it, and when splattering toward the center part side,
Due to the large slope angle of the upward slope on the side wall on the side position side, the oil is scattered along the inclined surface so as to be guided toward the center, and the fat is scattered around the outside of the cooking plate. Is reduced, so that it becomes suitable for cooking of grilled meat and the like in which a lot of fat is scattered, and becomes easy to eat even during cooking.

This is a hot plate according to the second aspect of the present invention.
By forming the side wall on the side of the center portion on the substantially vertical surface with the top portion interposed therebetween, and forming the side wall on the side position side with a gentle upward slope from below to above, The above function can be further achieved.

Further objects and features of the present invention can be used alone or in various combinations as far as possible.

[0012]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Some preferred embodiments of the present invention will be described below with reference to FIGS. 1 to 17 for an understanding of the present invention.

However, the present invention is not intended to limit the scope of the present invention to the following embodiments unless otherwise specified, but is merely an illustrative example.

(Embodiment 1) As shown in FIG. 1, a hot plate according to Embodiment 1 includes a main body case 1 forming an exterior body, and a cooking plate 2 housed in the main body case 1 so as to be freely taken in and out. And a heater 3 as heating means for heating the cooking plate 2.

The main body case 1 is made of a synthetic resin and has a substantially rectangular outer peripheral shape in plan view.
And a temperature controller 4 having a dial 4a for adjusting the heating temperature which also serves as an ON / OFF switch indicated by a virtual line. The temperature controller 4 is a heat-sensitive stick 4b which is fitted into a commass receiving portion of the main body case 1 and is in contact with the back surface of the cooking plate 2 and has a built-in temperature sensor for detecting a plate temperature.
Is provided.

A linear incoloy heater 3 bent in a rectangular shape along the back surface of the cooking plate 2 is provided in the main body case 1, and both terminals 3 a are inserted into connection terminals of the temperature controller 4 and connected. Is done.

The temperature controller 4 rotates the dial 4a from the OFF position to start heating cooking in accordance with a temperature setting position suitable for heating cooking, and detects the temperature of the cooking plate 2 from the heat-sensitive bar 4b. The heating is controlled so as to maintain the temperature set by the dial 4a.

The main body case 1 has a side wall 1a that rises upward from below, and an outer flange 1b is formed on an opening edge 1d of the side wall 1a.
And a hanging wall 1c is formed on the outer peripheral end thereof. Side wall 1a
By forming a double wall of the heater 2 and the hanging wall 1c, the function of a heat shielding effect of shielding heat from the heater 2 and the function of a protective frame for the cooking plate 2 are achieved.

A heat shield plate 6 is supported on the bottom 5 in the main body case 1 via a support 7 so as to have a predetermined space with the bottom 5. The heat shield plate 6 is made of a thin metal plate, is formed in a shape corresponding to the side surface from the back surface of the cooking plate 2, and has the heater 3 attached via a mounting bracket 8.

The heat shield plate 6 has an upper end forming an opening edge 6 a positioned above the outer flange 1 b of the main body case 1.
The main body case 1 is also shielded from heat. Further, a waste tray 30 is provided on the bottom 5 of the main body case 1 to form a bottom exterior body. The waste tray 30 is removably inserted and held in a slide groove 5 a formed in the bottom 5 of the main body case 1, and has a leg 31 serving as a leg of the main body case 1 integrally formed on the bottom surface.

The cooking plate 2 is formed by die casting of an aluminum alloy or the like.
It is formed in a substantially rectangular outer peripheral shape similar to the shape of. The cooking plate 2 is provided with an opening edge 1 d of the main body case 2.
From the heat shield plate 6 to form a heat shield space,
The heater 3 is detachably mounted on the heater 3 attached to the heat shield plate 6. In this mounted state, the heater 3 abuts on the heat-sensitive rod 4a of the temperature controller 4 and is heated at a set temperature.

The cooking plate 2 is provided with an outer flange 22 at an opening edge 21.
Formed on the outer flange 22 opposed to each other in the long side direction.
A handle 24 made of a synthetic resin is provided through the handle 3. The outer peripheral end 22a of the outer flange 22 is positioned outside the opening edge 1d of the main body case 1 so as to prevent the spatter of the cooked food from entering the main body case 2.

In the first embodiment, the cooking plate 2 is, as shown in FIG.
At 0, a concavo-convex plate surface 11 is formed in which a plurality of linear ridges 12 are continuously arranged in parallel in the long side direction X at predetermined intervals with respect to the length of the short side direction Y.

Even when the cooking plate 2 is formed in a substantially rectangular outer peripheral shape, the uneven plate surface 12 has a structure as a reinforcing rib in the long side direction X of the cooking plate 2. Heat deformation such as bending or distortion in the casting process or heater 3 during heating cooking
Prevents thermal deformation such as bending or distortion due to heat from cooking or temperature difference between cooking and non-use, reduces the rejection rate in the manufacturing process, improves productivity, and uses for a long time This can prevent thermal deformation and improve durability.

As shown in FIG. 3, the uneven plate surface 11 of the cooking plate surface 10 is in the long side direction X.
Are formed from both sides 11b, 11b toward the center 11a.

Then, as shown in FIG.
The slopes A, A may be formed to have a larger downward gradient from both sides 11b, 11b toward the center 11a.

By forming the inclined surfaces A, A having a downward slope in this manner, the strength of the cooking plate 2 in the short side direction Y is improved, and thermal deformation in the long side direction X of the cooking plate 2 is prevented. Thermal deformation in the short side direction Y can also be prevented, and accordingly, the ridges 1
The cooking juice such as meat juice containing fat accumulated in the concave groove 13 formed between the two is moved toward the center portion 11a by the downward slope A, and the cooking juice such as meat juice is further removed. Even when the fat bursts, for example, when the fat falls, the cooking juice such as the fat-containing meat juice can be moved toward the center portion 11a by the downward slope A, A, and the heating of the fat-containing meat juice can be performed. Even when the fat bursts, for example, when the cooking juice drops, the fat is scattered in the vicinity of the central portion 11a and falls down in the direction of the central portion 11a and is inclined at A, so that the scattering of the fat also occurs in the central portion 11a. The fat is scattered in the side direction, so that the fat is prevented from being scattered around the outside of the cooking plate 10.

At the same time, as shown in FIG.
The concave-convex plate surface 10 of the cooking plate surface 2 forms inclined surfaces B, B having a downward slope from both sides 11c, 11c in the short side direction Y toward the center 11a.

Then, as shown in FIG.
Of the inclined surfaces B, B from both of the side portions 11c, 11c toward the central portion 11a.

As described above, not only the slopes A, A in the long side direction X but also the slopes B, B having a downward slope in the short side direction Y are formed on the uneven plate surface 11, so that cooking can be performed. The strength in the long side direction X of the plate 10 is improved,
In combination with the formation of the uneven plate surface 11, the thermal deformation of the cooking plate 10 in the long side direction X can be further prevented, and when the cooking juice such as meat juice containing fat falls, Even if the grease pops, the fat is scattered in the direction toward the central portion 11a because the fat is scattered in the direction toward the central portion 11a by being inclined toward the central portion 11a. Together with the inclined surfaces A, A, the scattering of the fat around the outside of the main body plate 1 is further suppressed.

The uneven plate surface 11 forms the long-side direction inclined planes A, A and the short-side direction inclined planes B, B as described above, and forms a mortar-shaped inclined plane toward the center 11a. Is formed so as to scatter toward the center direction rather than any one of the four directions, but depending on the shape of the uneven plate surface 11, any one of the inclined surfaces A, A and B, B may be used. A configuration in which only one is formed may be used.

Although the inclined surfaces A, A and B, B are formed over the entire surface of the uneven plate surface 11, both sides 11b in the long side direction except for the central portion 11a are formed.
It may be configured to be partially formed near 11b or both sides 11c, 11c in the short side direction. The present invention is not limited to this, and an inclined surface may be formed in which the bottom surface 13a of the concave groove 13 of the uneven plate surface 11 is inclined toward the center 11A as shown in FIG.

An uneven plate surface 11 is formed at the center of the cooking plate surface 2, and a flat plate surface is defined on one or both sides 10a and 10a in the longitudinal direction X. 14 and 14 are formed respectively.

As described above, since the flat plate surface 14 defined as the concave and convex plate surface 11 is formed, the flat plate surface 14 can perform the heating and cooking adapted to the flat plate surface 14 as well as the heating and cooking on the concave and convex plate surface 11. become. For example, grilled meat and vegetables can be enjoyed by simultaneously cooking grilled meat and vegetables with the uneven plate surface 11 as a grill zone and the flat plate surface 14 as a vegetable zone. Along with this, the uneven plate surface 11 is interposed by the flat plate surface 14 and is placed at a distance, and the flat plate surface 14 serves as a buffer area for the scattering of oil on the uneven plate surface 11, and the flat plate surface 14 Spattering of fat to the surroundings after jumping over is suppressed.

This flat plate 14 is used for cooking plate surface 1
0 may be formed on any one of the side portions 10a, and the temperature controller 4 shown in FIG.
Utilizing the fact that the vicinity of both terminals 3a of the heater 3 inserted into the temperature controller 4 in the arrangement relationship with the heater 3 becomes a low temperature region, the flat plate surface 14 is formed only on this region surface. Is also good.

As shown in FIGS. 3 and 4, the relationship between the uneven plate surface 11 and the flat plate surface 14 is shown in FIG.
As shown in FIG. 3, a heater 3 on which the cooking plate 2 is placed
Are arranged so as to be bent from the flat plate surface 14 of the cooking plate surface 10 provided with the temperature controller 4 to the entire area of the uneven plate surface 11, and the uneven plate surface 11 is smaller than the flat plate surface 14. So that the temperature becomes high.

As shown in FIG. 6, the heater 3 on which the cooking plate 2 is placed has a shape in which the heater 3 is bent over the entire area with the majority thereof facing the uneven plate surface 11 of the cooking plate surface 10. The uneven plate surface 11 may have a higher temperature region than the flat plate surface 14.

In this configuration, the heater 3 is positioned so as to oppose the ridges 12 on the uneven plate surface 11 along the axial direction of the ridges 12, so that the heat from the heater 3 is heated at the position of the ridges 12 opposite to the ridges 12. As a result, the heating efficiency at the position of the ridge 12 is improved, and the heat conduction to the groove 13 of the uneven plate surface 11 is weakened.
It is also possible to suppress the generation of oily fumes from the heated cooking juice containing fat accumulated in the concave groove 13 due to the heating.

On the other hand, in the arrangement of the heater 3, the heater 3 is arranged as little as possible at the position of the flat plate surface 14 formed on the cooking plate surface 10 so as to face the temperature controller 4. The plate surface 14 is set to be in a low temperature region.

7 to 8, the inclination of the inclined surfaces A, A from both sides 11b, 11b in the long side direction X of the cooking plate surface 10 in the direction of the center 11a is larger. In the formed configuration, a juice dropping port 18a for the cooking juice is formed, which forms a long groove in the short side direction Y of the central portion 11a over the length in the short side direction. With this configuration, the cooking juice from the cooked food that is cooked on the uneven plate surface 11 has the downward slope A, A
Are collected at the central portion 11a along with the water, and are dropped from the juice dropping port 18, so that the generation of oily smoke due to the heating from the cooking food containing fat accumulated in the concave groove 13 can be further suppressed.

At a position directly below the juice dropping port 18, a juice receiving container 19a shown in FIG. 8 is provided detachably from the outside.

(Embodiment 2) In Embodiment 2 shown in FIG. 3 or FIG. 8, the cooking plate 2 is provided with reinforcing ribs orthogonal to the ridges 12 of the uneven plate surface 11 in the short side direction Y of the back surface 25. 15 are formed.

As described above, on the back surface 25 of the cooking plate 2,
Reinforcing ribs 15 orthogonal to the ridges 12 on the uneven plate surface 11
Are formed, the strength not only in the long side direction X but also in the short side direction Y of the cooking plate 2 is improved, and the heat deformation in the long side direction X of the cooking plate 2 is prevented, and the heat deformation in the short side direction Y is prevented. Can be prevented, and can be used for a longer period of time.

The reinforcing ribs 15 in the present embodiment are formed by two rail-shaped linear ribs on the back surface 25 of the cooking plate 2, and the heater 3 is fitted into a concave groove 15a between the linear ribs. The configuration also serves as a positioning rib of the cooking plate 2 on the heater 3. Heater 3
Are fitted into the rail-shaped reinforcing ribs 15 to enhance the adhesion to the cooking plate 2 and to improve the thermal efficiency by surrounding the side surfaces thereof.

In another example of the second embodiment shown in FIGS. 10 to 12, a heater 3 is installed at a position of the cooking plate surface 10 facing the uneven plate surface 12, and the heater 3 is placed on the heater 3. A reinforcing rib 15 is formed on the back surface of the cooking plate 2 to surround the outer periphery of the heater 3 and to be fitted to the heater 3.

The reinforcing ribs 15 formed on the back surface 25 of the cooking plate 2 are formed in a convex shape bent in a rectangular shape, fitted into the outside of the heater 3 and fitted with the heater 3. This serves as a positioning rib for placing the cooking plate 2 on the heater 3.

In this example, the back surface 2 of the cooking plate 2
5, inside the reinforcing rib 15 bent in a square shape, the uneven plate surface 1 in the short side direction Y of the back surface 25.
A second reinforcing rib 15a orthogonal to the 0 ridges 12 is formed to prevent thermal deformation in the long side direction X of the cooking plate 2 and also prevent thermal deformation in the short side direction Y. The reinforcing rib 15 is not limited to the above-described rectangular shape, but may be any configuration that is bent and formed into a shape surrounding the outer periphery of the heater 3.

Accordingly, the heater 3 is installed at a position facing the uneven plate surface 12 by using the reinforcing rib 15,
In addition, since the outer periphery of the reinforcing rib 15 is fitted to the reinforcing rib 15, heat from the heater 3 is prevented from being radiated outward from a position facing the uneven plate surface 12 by the reinforcing rib 15. Is provided at a position facing the uneven plate surface 12, and the uneven plate surface 1
2 can be improved in heating efficiency.

The reinforcing ribs 15 are in contact with the upper surface of the heat shield plate 6 so that the rear surface of the cooking plate 2 is
A closed space S is formed between the upper and lower surfaces of the concave and convex plate surface 12 to further prevent the heat from the heater 3 from being stored in the closed space S and radiated outward. The heating efficiency for the uneven plate surface 12 can be further improved in combination with the fact that the uneven surface is disposed at a position facing the surface.

In FIG. 11, both terminals 3 of the heater 3
a is provided at the center of the side of the back surface 25 of the cooking plate 2, and the heat-sensitive bar 4a of the temperature controller 4 is inserted between the two terminals 3a.

In the first and second embodiments, the heater 3 is an incoloy heater as the heating means. However, the present invention is not limited to this heater configuration. It may be a means.

When the heater 3 has a cast structure, as shown in FIG. 17B, the heater 3 can be cast by utilizing the thickness and width of the concave and convex plate 11 formed by the ridges 12. By casting the heater 3 in the strip 12,
The thermal efficiency of the ridges 12 can be improved, and the rise in a high-temperature region can be quickened.

In the first and second embodiments, as shown in FIG. 5 or FIG. 17, the ridges 12 of the uneven plate surface 11 of the cooking plate 2 are on the side of the short side direction Y with the top 12b interposed therebetween. The angle of the upward slope of the side wall 12c on the part position side 11c is made larger than that of the side wall 12a on the center position side 11a.

The ridges 12 of the uneven plate surface 11 are formed so that the side wall 12a on the center position side 11a is substantially vertical with the top 12b interposed therebetween, and the side wall 12c on the side position side 11c in the short side direction Y is downward. It is formed as a gently upward slope from the top.

As a result, the ridges 12 formed on the uneven plate surface 11 are stored in the concave grooves 13 formed between the ridges 12 on the uneven plate surface 11 together with the structure for preventing the cooking plate 2 from being thermally deformed. Even if the fat bursts, for example, when the cooking juice such as the cooking juice or the meat juice containing the fat drops, when the fat splatters toward the side position side 11c, the convex portion 13 adjacent in parallel to the fat is scattered. Center position side 1 of
When scattering to the side position side 11c is suppressed while hitting the side wall 12a of 1a, and splatters toward the center position side 11a, the uphill slope angle at the side wall 12c of the side position side 11c is large, It is scattered along the inclined surface so as to be guided to the center portion 11a, so that the scattering of fat to the periphery outside the cooking plate 2 is suppressed, and it is suitable for cooking of grilled meat and the like with much scattering of fat. It is also easy to eat during cooking.

This is because the side wall 12a on the center position side 11a is formed on a substantially vertical surface with the top portion 12b interposed therebetween, and the side position side 1a is formed.
By forming the side wall 12c of 1c as an inclined surface having a gentle upward gradient from below to above, the above-mentioned action can be further achieved.

In this configuration, by increasing the height of the side wall 12a at the center position side 11a formed in a substantially vertical plane, the above-mentioned thermal deformation is further prevented along with the scattering of fat around the cooking plate 2 around. The shape and height of the ridge 12 are determined by the thickness, material,
It can be set arbitrarily according to the heat conduction efficiency from the heater 3, the groove width of the concave groove 13, and the like.

(Embodiment 3) In Embodiment 2 shown in FIGS. 13 to 16, the concave and convex plate surface 11 of the cooking plate 2 is provided with a juice outlet 18 in a groove 13 formed between the ridges 12. Is formed so that cooking juice such as meat juice containing fat from the cooking product flows down from the juice dropout port 18. As shown in FIG. 16, below the heater 3 on which the cooking plate 2 is placed, a juice receiving tray 19 installed on the heat shield plate 6 is provided, and the cooking juice flowing down from the juice dropping port 18 is heated. The juice is received in the soup tray 19.

By forming the juice drop 18 on the uneven plate surface 11 in this manner, it is possible to cause the heated cooking juice to flow down from the juice drop 18 and prevent the generation of oily smoke. it can. At the same time, the uneven plate surface 1
As for the one ridge 12, the side wall 12a of the center position side 11a is formed substantially perpendicular to the top 12b, and the side wall 12c of the side position side 11c has a gentle upward slope from below to above. By forming it on the surface, the formation of the juice drop 18 makes it difficult for the cooking juice to accumulate in the concave grooves 13 formed between the ridges 12, and in combination with this, contains the cooking juice such as meat juice. Even when the fat is dropped, it is dripped from the juice dropping port 18. Even if the fat of the heated cooking juice bursts, the fat is not removed from the side position side 11.
When scattered toward c, it collides with the side wall 12a of the central portion side 11a of the protruding portion 13 which is adjacent in parallel to the projection 13 and is suppressed from scattering to the side portion side 11c.

In this configuration, while the juice drop 18 is formed to prevent the above-mentioned oil smoke and fat from scattering, the heat drop of the cooking plate 2 is reduced by forming the juice drop 18. Although it is likely to occur, the uneven plate surface 11 has a structure as a reinforcing rib in the long side direction of the cooking plate 2, and is subjected to thermal deformation such as bending or distortion in the casting process of the cooking plate 2 or from the heater 3 during heating cooking. Thermal deformation such as bending or distortion due to heat or a temperature difference between cooking and non-use is also prevented.

Further, as shown in FIG. 14 or FIG. 16, a rising step portion 14a is formed at a partition position for partitioning the flat plate 14 formed on the side portion 10a of the cooking plate surface 10 and the uneven plate surface 11, The flat plate surface 14 is formed at the rising position of the step 14a.

By forming the rising step portion 14a on the cooking plate surface 10 in this way, the rising step portion 14a becomes a reinforcing step portion orthogonal to the ridge 12 of the uneven plate surface 11, and has strength in the short side direction Y. Is improved, so that the thermal deformation in the long side direction X of the ridges 12 of the uneven plate surface 11 and the thermal deformation in the short side direction Y can be prevented.

By forming the flat plate surface 14 at the rising position of the rising step 14a,
For example, as a low-temperature insulation zone such as cooked yakiniku,
The uneven plate surface 11 is used as a cooking zone for vegetables and the like.
And can be effectively used for cooking food.

In this configuration, as shown in FIG.
The heater 3 is installed on the back surface 25 of the cooking plate 2 at a position avoiding the juice dropper 18. The heater 3 is installed at the position of the ridge 12 between the concave grooves 18 on the back surface 25 corresponding to the uneven plate surface 11, and a flat plate formed on the side 10 a in a portion orthogonal to the uneven plate surface 11. It is installed at a position corresponding to the surface 14 so as not to come into contact with cooking hot juice flowing down from the juice dropping port 18 so as to prevent generation of oily smoke.

Other structures and operational effects are not particularly different from those of the first and second embodiments, and overlapping illustration and description are omitted.

[0066]

According to the hot plate of the present invention, even if the cooking plate is formed to have a substantially rectangular outer peripheral shape, a straight ridge is formed on the cooking plate surface in the short side direction in the long side direction. Is formed with a plurality of concavo-convex plate surfaces continuously arranged in parallel with a predetermined interval, so that the concavo-convex plate surface has a structure as a reinforcing rib in a long side direction of the cooking plate, In the manufacturing process, it is possible to prevent thermal deformation such as bending or distortion in the casting process, or thermal deformation such as bending or distortion due to heat from a heater during heating or a temperature difference between heating and non-use during heating. It is possible to improve the productivity by reducing the defective rate, prevent thermal deformation due to long-term use, and improve the durability.

In particular, the ridges on the uneven plate surface are formed such that the slope angle of the upward slope on the side wall on the side position side with respect to the top is formed larger than that on the side wall on the center position side. Even when the fat bursts, such as when the cooking juice such as meat juice containing fat accumulated in the concave groove formed between the ridges formed on the plate surface pops, when the fat scatters toward the side position side, When the splattering on the side wall at the center portion side of the convex portion adjacent in parallel to the sloping portion is suppressed and the splattering toward the center portion side is performed, the slope of the upward slope in the side wall at the side portion side is reduced. Due to the large angle, it is scattered so as to be guided to the center side along this inclined surface, so that the scattering of fat to the outside of the cooking plate is suppressed, and cooking of grilled meat etc. with a lot of fat scattering Suitable for cooking and cooking It becomes easy to be eaten.

This is achieved by forming the side wall on the side of the center portion with a top portion therebetween in a substantially vertical plane, and forming the side wall on the side of the side portion with an inclined surface having a gentle upward gradient from below to above. Thus, the above-mentioned function can be further achieved.

[Brief description of the drawings]

FIG. 1 is a sectional view of a hot plate according to Embodiment 1 of the present invention.

FIG. 2 is a plan view of a cooking plate in the hot plate in FIG. 1;

FIG. 3 is a sectional view of the cooking plate taken along line MM in FIG. 2;

FIG. 4 is a sectional view of the cooking plate taken along line NN in FIG. 2;

FIG. 5 is an enlarged sectional view of a main part of the cooking plate in FIG. 4;

FIG. 6 is a plan view of a cooking plate in a hot plate showing another example according to Embodiment 1 of the present invention.

FIG. 7 is a plan view of a cooking plate in a hot plate showing another example according to Embodiment 1 of the present invention.

8 is a sectional view of the cooking plate taken along line MM in FIG. 7;

9 is a sectional view of the cooking plate taken along the line NN in FIG. 7;

FIG. 10 is a sectional view of a hot plate according to a second embodiment of the present invention.

FIG. 11 is a bottom view of the cooking plate of the hot plate in FIG. 10;

FIG. 12 is a bottom view of a cooking plate showing another example of the hot plate in FIG. 10;

FIG. 13 is a plan view of a cooking plate in a hot plate according to Embodiment 3 of the present invention.

FIG. 14 is a sectional view taken along line MM of the cooking plate in FIG. 12;

FIG. 15 is an enlarged view N- of a main part of the cooking plate in FIG.
It is N sectional drawing.

FIG. 16 is a partially enlarged cross-sectional view of a hot plate according to Embodiment 3 of the present invention.

FIGS. 17A and 17B are partially enlarged sectional views (a) and (b) of the cooking plate according to the embodiment of the present invention.

FIG. 18 is a plan view of a cooking plate showing a conventional example.

[Explanation of symbols]

 X Long-side direction Y Short-side direction A Down-slope slope in long-side direction B Down-slope slope in short-side direction 1 Body case 2 Cooking plate 3 Heater 10 Cooking plate surface 11 Irregular plate surface 11a Central part 11b Long-side direction side Part 11c Short side direction side part 12 Convex stripe 12a Central part side wall 12b Top part 12c Side part side wall 13 Concave groove 14 Flat plate surface 15 Reinforcement rib 18 Juice drop

Claims (2)

(57) [Claims] 1. A hot plate comprising a main body case forming an exterior body, a cooking plate housed in the main body case so as to be freely taken in and out, and a heating means for heating the cooking plate, wherein the cooking plate has a substantially rectangular outer periphery. A concave and convex plate formed in a shape and having a plurality of linear ridges linearly arranged in parallel with a predetermined interval with respect to the length in the short side direction on the cooking plate surface of the cooking plate at a predetermined interval with respect to the length in the short side direction. Surface, and the ridges of the uneven plate surface are on the sides of the top.
The angle of the upward slope on the side wall
A hot plate characterized by being larger than the side wall on the part position side . 2. The ridges of the uneven plate surface are formed so that a side wall at a center portion side is substantially vertical with a top portion interposed therebetween, and a side wall at a side portion side has a gentle upward slope from below. The hot plate according to claim 1 , wherein the hot plate is formed as an inclined surface.