JP3506374B2 - 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 a cooking pot, a cooking pot, a kettle, etc., and enables highly efficient heat exchange.

[0002]

2. Description of the Related Art Heretofore, various proposals have been made for a cooker using a gas combustor in order to improve heat efficiency in cooking by providing an uneven portion on a bottom portion or a peripheral surface portion and expanding a heat transfer area. ing. As its proposed technology, Japanese Patent No. 2743
As in the invention described in No. 134, a structure in which a large number of radial ridges projecting from the center of the outer surface of the bottom of the pot toward the outer periphery are provided (A structure), or a large number of protrusions are provided on the outer surface of the bottom of the pot. Mainly, a structure (B structure) in which the convex portions are scattered in a zigzag pattern, and further, a structure (C structure) in which spiral or concentric convex portions are formed on the outer surface of the bottom of the pot are mentioned.

The structures A, B, and C each have an expanded outer surface heat transfer area by expanding the surface area of the bottom of a cooking device such as a pan. In addition, the A-structure cooker
From the viewpoint of capturing as much as possible the combustion energy that has been dissipated into the atmosphere as wasteful energy without being transmitted to the body, the outer surface of the bottom of the cooker is protected so that the flame, which is the flow of high-temperature combustion gas, is not blocked. A large number of radial grooves are provided from the central part toward the outer periphery, and a large number of vertical grooves are provided on the entire circumference of the peripheral surface part, and these grooves are formed between the convex parts to prevent the convective heat transfer coefficient from decreasing. The function of preventing the reduction of the convective heat transfer coefficient and the function of expanding the outer surface heat transfer area work together to increase the amount of convective heat transfer to effectively utilize combustion energy, thereby resulting in energy loss. To increase the heat exchange rate. In other words, the flame, which is the flow of high-temperature combustion gas, flows to the bottom of the pan and forms a radial groove that does not obstruct this flow. The effective use of combustion energy was increased by increasing the outer surface heat transfer area. On the other hand, in the B structure and the C structure, the outer surface heat transfer area of the bottom of the pot increases, but the convex portions and the convex ridge portions become a major obstacle to the flame, which is the flow of high-temperature combustion gas. As a result, the convective heat transfer coefficient is significantly reduced and the amount of convective heat transfer is not increased, and as a result, the amount of heat transferred to the contents of the cooker cannot be increased.

By the way, in order to prevent the convective heat transfer coefficient from being lowered as in the structure A, the radial grooves are formed in the same direction as the flow direction of the hot combustion gas, that is, the flame. Therefore, it can be said that this is a preferable means, since the radial convex portions formed by the radial grooves do not become an obstacle. However, if the radial groove has a constant thickness dimension for the radial convex portion, it will have an expanded shape that widens toward the end.Therefore, because of the shape of the radial groove, the high-temperature combustion gas, that is, flame, is the outer surface of the bottom of the cooker. Flow in a radially diffused manner, the heat energy of which is not transferred to the body and is easily dissipated as wasteful heat energy into the atmosphere (easy to escape), especially on the outer surface of the bottom of the pot that greatly affects the heating efficiency. Since the area near the outer edge diffuses rapidly, not only is it not heated effectively, but also the intervals between the radial protrusions at the center of the bottom become small, which reduces the efficiency of catching flames and is as efficient as desired. There was a reality that heat exchange could not be expected.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned conventional circumstances, and an object of the present invention is to make the heat exchange of combustion energy highly efficient and to boil and bake a predetermined amount in a short time. To provide an economical cooker capable of cooking.

[0006]

According to the present invention, while the outer surface area of the bottom of the body is expanded to increase the heat transfer area, the uneven portions, that is, the ridges and grooves, which expand the outer surface area are burned at a high temperature. Avoid the flow resistance of flame, which is the flow of gas,
Makes it difficult to dissipate the flame from the outer edge of the bottom of the vessel. As a result of conducting intensive research and experiments in order to rationally achieve this concept, we found that parallel grooves were optimal, and we decided to provide parallel linear projections only on the outer surface of the bottom of the cooker. It is a thing. That is, the present invention is a linear convex of the required thickness dimension over the entire area only on the outer surface of the bottom of the body without touching the peripheral surface of the body, which will produce a cooling action when the outer surface area is expanded. Multiple linear projections are formed in parallel to expand the contact area with the flame, which is the flow of high-temperature combustion gas, and linear straight grooves for flowing the flame between the respective linear projections are configured in parallel. The thickness of each of the straight ridges is 3 to 6 mm.
To increase the surface heat transfer area, wherein each of the linear grooves, the grooves
The width dimension is 3 to 6 mm and the depth dimension is 8 to 25 mm,
Most of the heat energy of the flame that is captured and flows in the straight groove is transferred to the bottom of the body and is difficult to dissipate to the outside of the bottom of the body (claim). 1). According to the present invention, a linear groove is provided over the entire length with a required depth dimension and groove width dimension, and the linear groove does not expose flame, which is a flow of high temperature combustion gas, to the peripheral surface side of the body. In this way, the convection heat transfer coefficient is formed by suppressing the dissipation of the heat energy of the flame to the outside of the bottom and avoiding energy loss, and by forming a flow path in which the straight ridges do not block the flow of the flame. , And the straight convex portions separating the straight linear grooves increase the surface heat transfer area, thereby improving the efficiency of heat exchange. Further, although there are various manufacturing patterns for the straight convex portion, such as when integrally molded with the container and when welded to the container, casting molding is generally used. It can be said that it is preferable to use aluminum cast iron having a high thermal conductivity together with the container body, but an aluminum bottom plate having the linear projection and the linear groove is attached to the bottom of the stainless steel container by appropriate means. It also includes a case in which a body part which is attached or opened is made of stainless steel, and the lower opening part is covered with an aluminum bottom plate having the linear projection and the linear groove to form a body. It is a thing. And pots, kettles, pots, etc. for household use (for example, a diameter of 16c
(m to 29 cm), it is most preferable that the groove width of the linear groove is 3 to 6 mm, the depth is 8 to 17 mm, and the thickness of the linear convex portion is 3 to 6 mm. In particular, the straight line groove has a groove width of 4 mm and a depth of 13
mm, and the thickness dimension of the linear ridge portion is preferably about 4 mm. Also, for commercial use, that is, the diameter is 30
In the case of pots, kettles, kettles, etc. that have a size of cm or more, the groove width dimension of the linear groove and the thickness dimension of the linear convex portion are the same as those for the above-mentioned household use, but for commercial use, it is a burning appliance. Since the fire power of a gas stove is strong and the flame height is high, the depth dimension of the straight groove should be increased in order to effectively heat the flame bottom without causing a rebound phenomenon from the bottom. Is preferably about 12 to 25 mm, which is proportional to the height of the flame.

Further, when the lower end edges of the straight ridges are all flush with each other, the straight ridges are stably placed on the gas stove (claim 2).

Further, for example, when both end edges of each straight convex portion are chamfered, the contact resistance of the flame at the both end portions is reduced, and the flame is easily diffused to the outside of the bottom of the vessel body. The efficiency of heat exchange is reduced. In order to prevent this problem, the thermal energy of the flame is captured with a uniform contact resistance over the entire length of the straight groove, and both end edges of each straight convex portion are formed into a square shape without chamfering. By doing so, the cross-sectional area of the linear groove is increased, the capture of thermal energy by increasing the thermal contact area near the bottom outer edge is enhanced, and it is suitable for high-efficiency heat exchange. 3).

[0009] Regardless of the pot body, if the handle is provided at a position orthogonal to the linear ridge, the handle can be protected from charring and the burns of fingers when gripping the handle. Considering up to this point, the design is easy to use (Claim 4).

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, embodiments of the present invention will be described with reference to the drawings. 1 to 3 show the first embodiment of the cooking device of the present invention, FIG. 4 shows the second embodiment thereof, and FIG. 5 shows the third embodiment thereof. First, the first
The embodiment will be described for a deep-bottomed body of the cooking device, that is, a pot, a kettle, a pot, and the like.

The cooking device A is a cast aluminum body (which will be described as a pot body with reference numeral 1 in the following description), and the outer surface of the bottom portion 11 thereof is linearly convex at appropriate intervals over the entire area. A large number of ridges 21 are formed so as to project in parallel to form straight ridges 31 between the straight ridges 21, 21 for guiding the flame, which is the flow of high-temperature combustion gas.

The pot body 1 is shown as a general deep bottom type in which the bottom portion 11 has a horizontal form.
1 is integrally formed with the pan body 1, all lower end edges are flush with each other, and both end portions are formed into a square shape without chamfering.

The straight line grooves 31 formed between the straight line projections 21, 21 are captured by the straight line grooves 31 and the flame (high temperature combustion gas) absorbs most of its thermal energy. It is formed to have a required depth dimension and groove width dimension for making it difficult for the heat to be transferred to the bottom portion 11 of the pan 1 and to be diffused to the outside of the bottom portion 11 of the pan body 1. That is, most of the thermal energy of the flame (high temperature combustion gas) captured and flowing in the straight line grooves 31 ...
The straight line groove 3 has a required depth dimension and groove width dimension that heat is transferred to the bottom portion 11 of the pan and is difficult to dissipate to the outside of the bottom portion 11 of the pot body 1.
1, so that each straight ridge 21 is formed into a pan 1.
A large number of parallel projections are made only on the outer surface of the bottom of the whole area.

The mounting portion 51 of the handle portion 51a is provided at a position orthogonal to the linear ridge portions 21 ...
Care is taken to prevent burns on the fingers when the char 1a is scorched or the handle 51a is gripped.

Next, a second embodiment shown in FIG. 4 will be described. In this embodiment, the linear groove 31 and the linear convex portion 21 are formed in the bottom portion 11 of the first embodiment. An embodiment in which a bottom plate 11 ′ having a ... And is integrally attached to the bottom portion 11 is shown, and the third embodiment shown in FIG.
An embodiment in which a pan body (container) 1 is configured by a bottom plate 11 'having the straight line grooves 31 ... And a straight convex part 21 ... and a body part 1'opened at the top and bottom to which the bottom plate 11' is welded. Is shown. FIG. 4 shows an aluminum bottom plate 11 ′ attached to the bottom 11 of the stainless steel pot body 1, and FIG. 5 shows an aluminum bottom plate 11 ′ at the lower open end of the stainless steel body 1 ′ whose both ends are open. It is configured by welding (for example, soldering).

[0016]

EXAMPLE Next, in the deep-bottom domestic pot body 1, the width dimension W of the linear groove 31, the depth dimension H, and the thickness dimension T of the linear convex portion 21 separating the linear groove 31 are set. As a result of conducting various experiments, it will be explained based on the experimental results that the heat exchange efficiency is different depending on the form of the ridges formed on the bottom 11 of the pan 1 (Table 1). In this experiment, a domestic gas stove was used, the heating power of the stove was set to high heat, 2 liters of tap water at 5 ° C was stored in the pan body 1, and heated at room temperature of 25 ° C to reach 85 ° C (target temperature). (Setting) or the speed (second) until the temperature is raised to 95 ° C. (target temperature setting) is measured. Incidentally, Comparative Example 12 is a deep-bottomed pan having a large number of concentric grooves of 4 mm width separated by concentric convex portions having a thickness of 4 mm, and the radial groove of Comparative Example 9 has a thickness of 4 mm. A deep-bottomed pan body was formed in which 24 radial projections were formed by radially projecting them at appropriate intervals. By the way, the percentage display is based on Example 1 and shows the time required to raise the temperature to the target set temperatures of 85 ° C. and 95 ° C. in% as a comparison ratio. That is, if it is 105% against 100%,
It means that it takes 5% extra time.

[0017]

[Table 1]

According to the results of this embodiment, the deep-bottomed pan body of the first embodiment is such that the groove width W of the linear groove 31 is 4 mm, the depth H is 13 mm, and the thickness T of the linear convex portion 21 is 4 mm. (Cooking device) 350 seconds until the temperature rises to 85 ° C,
In addition, it took 430 seconds to raise the temperature to 95 ° C., and each of these temperatures was rapidly raised, which was the shortest required time. Then, as in Examples 2 to 7, the thickness T of the linear convex portion 21 is the same as in Example 1, 1.5 times, 3/4 times, or the depth dimension H of the linear groove 31. Is the same as in Example 1, is approximately 1.3 times, approximately 0.6 times, etc., and the groove width dimension W is the same as in Example 1, is 1.5 times, 3/4 times, and the like. As a result of performing various experiments by chamfering both end edges of the linear ridge portion 21 of No. 1 with R of 6 mm, as compared with Example 1, 1
The result was obtained that the temperature was raised to the target set temperature at a speed close to 03% to 112 %. Examples 1 to 7
As described above, the groove width dimension W of the linear groove 31 is 3 to 6 m.
m, the depth dimension H is 8 to 17 mm, and the thickness dimension T of the linear convex portion 21 is 3 to 6 mm, and the heat exchange efficiency is good. On the other hand, Comparative Example 8 has linear grooves 31 in a parallel shape over the entire area of the bottom portion 11, and when the temperature is raised to the target set temperature (85 ° C., 95 ° C.), 120% of that in Example 1. , 121%, which is inferior to the heat exchange efficiency in Examples 1 to 7. The reason why the heat exchange efficiency is poor is that the width dimension W and the depth dimension H of the linear groove 31 are in the ranges of 3 to 6 mm and 8 to 17 mm, respectively, but the thickness dimension T of the linear convex portion 21 is 2 mm. It is presumed that heat energy is difficult to be transferred to the root portion of the linear ridge portion 21 due to the thinness of the linear ridge portion 21, which causes heat exchange to be poor. Further, Comparative Examples 9 to 12 are cases in which radial grooves (made of aluminum), no grooves (made of aluminum), no grooves (made of stainless steel), concentric grooves (made of aluminum), etc. are provided, respectively.
It was also proved that the heat exchange efficiency was at least 10% higher than that of Example 1 by raising the temperature by taking% -141% of the time.

Poor heat exchange efficiency. For example, in the case of the radial groove of Comparative Example 9, the flame is in the pan body 1 because of the widening and expanding shape.
In the central part of the bottom part provided to expand the surface heat transfer area, since it is dissipated to the outside of the bottom part 11 as a dissipated energy, the particularly required heating of the outer edge part of the pot body 1 cannot be performed well. It is presumed that the radial groove interval becomes minute and the flame catching efficiency is significantly reduced, which may be a factor that deteriorates the heat exchange efficiency, and in the case of the concentric grooves of Comparative Example 12, each groove is The surrounding concentric ridges form a partition that blocks the flame flow and significantly reduce the convective heat transfer coefficient, which results in poor convective heat transfer and, in addition, an air layer that accumulates in each groove. It is presumed that the heat-insulating effect reduces the heat exchange efficiency. Moreover, in the domestic cooker having the straight line groove 31 in parallel with the bottom portion 11, the groove width dimension W (3 to 6 m) of the straight line groove 31 is used.
m), the depth dimension H (8 to 17 mm), and the thickness dimension T (3 to 6 mm) of the linear convex streak portion 21 other than Comparative Example 8, the straight streak groove 31 is not specified. If the groove width dimension W is narrower than the lower limit, the flame catching efficiency is remarkably reduced, and conversely, if it is larger than the upper limit, the surface heat transfer area of the bottom of the pot is not expanded to a desired extent, both of which are not preferable. Further, if the depth dimension H of the linear groove 31 becomes smaller than the lower limit thereof, not only the required surface heat transfer area cannot be increased, but also the bounce phenomenon of the flame from the pot bottom occurs and effective heat transfer cannot be performed. On the other hand, if it exceeds the upper limit, the flame will not reach the bottom and the pot bottom will not be effectively heated. When the thickness T of the linear ridge portion 21 becomes thinner than the lower limit thereof, the heat energy transfer to the root portion of the linear ridge portion 21 becomes dull as described above, and conversely, the thickness is larger than the upper limit thereof. In that case, the surface heat transfer area is reduced, which is not preferable and heat exchange efficiency is deteriorated.

Further, although other pan-shaped cookers will not be described in detail, the present invention is equally applicable regardless of the shape of the container (container).

[0021]

As described above, according to the present invention, a large number of linear ridges are formed in parallel with each other only on the outer surface of the bottom of the container to form a contact area with the flame, that is, the outer surface. The straight line groove that expands the heat transfer area and flows the flame that is the flow of high-temperature combustion gas between the straight line projections is configured in parallel, and each straight line
The ridge portion has a thickness of 3 to 6 mm to reduce the surface heat transfer area.
Increasing , the width of each straight groove is 3 to 6 m.
m, the depth dimension was 8 to 25 mm, and most of the thermal energy of the flame that was captured and flowed in the straight groove was transferred to the bottom of the vessel and was difficult to dissipate to the outside of the bottom of the vessel . With this structure, a flow path that does not hinder the flame, which is the flow of high-temperature combustion gas, is configured to prevent the convective heat transfer coefficient from decreasing and to increase the surface heat transfer area. It was discovered that the body with the diverging radial grooves can prevent the thermal energy of the flame from being dissipated outside the bottom of the body and the efficiency of catching the flame to be reduced as much as possible. Therefore, as described in the experimental example, it is possible to efficiently utilize cooking energy without waste to efficiently perform cooking (boiling, baking, steaming, etc.), and to provide a more economical cooker.

Moreover, if all the lower edges of the straight ridges are flush with each other as in claim 2, the gas stove (Gotoku)
It is stable and safe even when placed on.

In addition, in the structure of claim 3 in which both end edges of the linear ridges are formed in a square shape without chamfering, the flame contacts with uniform resistance over the entire length. , For example, when chamfering both edges in a round shape, the contact resistance of the flame decreases at that part and the heat energy of the flame is dissipated to the outside of the bottom of the body such as the pot body, the kettle, and the kettle. By improving the point that a large amount of combustion energy is wasted, the flame flow is stagnated at the chamfered corners on both edges and heat energy is efficiently transferred to the body, so heat exchange is highly efficient. It is more effective in this regard, and its effect is great in pots, kettles, kettles, etc., where the heating efficiency is greatly affected by the outer edge of the bottom during boiling.

In addition to the above-mentioned advantages, the handle having a handle portion at a position orthogonal to the linear ridge portion as claimed in claim 4 has a poor handleability due to the handle portion being scorched. Accidents such as burns can be prevented and the design is kind to cookers and cooks.

[Brief description of drawings]

FIG. 1 is a bottom view of a deep bottom pot which is a first embodiment.

FIG. 2 is a sectional view taken along line (2)-(2) of FIG.

FIG. 3 is a sectional view taken along line (3)-(3) of FIG.

FIG. 4 is a vertical cross-sectional view of a deep bottom pot which is a second embodiment.

FIG. 5 is a vertical sectional view of a deep-bottomed pan according to a third embodiment.

[Explanation of symbols]

1: Vessel (pot body) 11: Bottom 21: Straight convex portion 51: Handle portion 31: Straight groove 11 ': Bottom plate

Claims (4)

(57) [Claims] 1. A contact area with a flame, which is a flow of high-temperature combustion gas, formed by projecting a plurality of linear ridges having a required thickness dimension in parallel only over the entire outer surface of the bottom of the body. The straight linear grooves for flowing the flame are formed in parallel between the respective linear convex portions, and the respective linear convex portions have a thickness of 3 to
The surface heat transfer area is increased to 6 mm, and each linear groove has a groove width dimension of 3 to 6 mm and a depth dimension of 8 to 25 m.
The cooking flame characterized in that the flame which is captured and flowed in the straight groove is set to m and most of its thermal energy is transferred to the bottom of the vessel and is difficult to dissipate to the outside of the bottom of the vessel. vessel. 2. The container is a container such as a pot with a deep bottom, a kettle, and a kettle, and the lower end edges of the respective linear protrusions are flush with each other. The cooker according to 1. 3. The cooker according to claim 1, wherein both end edges of the linear convex portion are formed into a square shape without chamfering to increase a cross-sectional area of the linear linear groove. . 4. The cooker according to claim 1, wherein a handle portion is provided at a position orthogonal to the linear ridge portion.