JP3933088B2 - Induction heating cooker - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an induction heating cooker used in general households.
[0002]
[Prior art]
Conventionally, in this type of induction heating cooker, the heating coil is generally circular, and the cooker to be heated is a round shape having a cooking surface that is substantially the same size as the heating coil, or slightly horizontally long. (For example, refer to Patent Document 1).
[0003]
[Patent Document 1]
Japanese Patent No. 2890652 [0004]
[Problems to be solved by the invention]
However, in the conventional configuration, since the size of the cooker and the heating coil are substantially the same size, it is difficult to use a large hot plate that can make a plurality of okonomiyaki and hot cakes at a time. That is, when a large plate is used, the center of the plate is heated in a concentrated manner, resulting in uneven baking with a range that is not directly heated.
[0005]
The present invention solves the above-described conventional problems, and has an object to provide an induction heating cooker that has good temperature distribution performance during cooking and enables good cooking even when a large plate is used. Yes.
[0006]
[Means for Solving the Problems]
In order to achieve the above object, the induction heating cooker of the present invention is such that the plate placed on the top plate for cooking is substantially rectangular with a shape larger than the heating coil, and the cooking surface of the plate is The thickness in the vicinity of the four corners is 6 mm or more thicker than the thickness of the outer periphery of the short side, and the thickness of the outer periphery of the long side is less than the thickness of the outer periphery of the short side and 3.5 mm or less .
[0007]
As a result, the cooking surface of the plate that is induction-heated by the heating coil, the heat at the substantially central portion is often transmitted in the vicinity of the thick four corners, and the amount of heat that is transmitted through the thin outer periphery of the substantially rectangular shape is suppressed, It is possible to increase the temperature near the four corners of the cooking surface, reduce the temperature difference across the cooking surface, improve the temperature distribution of the cooking surface, and prevent uneven burning. Therefore, even when a large plate is used, the temperature distribution performance during cooking is good and good cooking is possible.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
The invention according to claim 1 is a heat-resistant insulating plate-made top plate, a case for supporting the top plate, a heating coil disposed in the case, and aluminum placed on the top plate for cooking. A plate made of an alloy , the heating coil has a substantially circular shape and is arranged at the lower part of the top plate, the plate has a substantially rectangular shape larger than the heating coil, and the cooking surface of the plate has The induction cooking device wherein the thickness in the vicinity of the four corners is 6 mm or more thicker than the thickness of the outer periphery of the short side , and the thickness of the outer periphery of the substantially rectangular long side is less than the thickness of the outer periphery of the short side and is 3.5 mm or less . As a result, the cooking surface of the plate that is induction-heated by the heating coil has a large amount of heat transmitted to the vicinity of the four corners where the thickness is thick, while the outer circumference of the long side of the rectangle is reduced in thickness. Near the four corners of the cooking surface Degree was elevated to reduce the temperature differential across the cooking surface, to improve the temperature distribution of the cooking surface, it is possible to prevent the burning unevenness. Therefore, even when a large plate is used, the temperature distribution performance during cooking is good and good cooking is possible.
[0009]
Also , if the thickness near the four corners is 6 mm or more while preventing the plate material from being used more than necessary, the heat can be transferred well to the tip near the four corners. When the thickness is 3.5 mm or less, heat is not transmitted so much during cooking, and heat can be transmitted to the vicinity of the four corners accordingly, thereby improving the grilling distribution on the cooking surface during cooking.
[0010]
【Example】
Embodiments of the present invention will be described below with reference to the drawings.
[0011]
Example 1
1-7 shows the induction heating cooking appliance in Example 1 of this invention.
[0012]
1 to 3, 11 is a top plate made of a heat-resistant insulating plate made of ceramic or crystallized glass, and occupies most of the upper surface of the cooking device. Reference numeral 12 denotes a case made of a high heat-resistant resin having a temperature exceeding 200 ° C. such as PET resin. The top plate 11 is fixed and supported by a heat-resistant adhesive such as silicon resin at the peripheral edge of the case 12. Reference numeral 13 denotes a nameplate equipped with an operation unit of the device. Reference numeral 14 denotes a substantially circular heating coil having a diameter of about 200 mm or less in accordance with the size of a cooking surface such as a commercially available frying pan, and is mounted and fixed on the coil holder 15. It is attached to a boss 17 provided on a lower case 16 that covers the lower portion, and a heating coil 14 is disposed in the case 12 below the top plate 11.
[0013]
In this embodiment, the diameter of the heating coil 14 is 80 mm. Reference numeral 18 denotes a sensor base provided on the coil holder 15, and holds the temperature detecting means 19 made of a sensor so as to contact the lower surface of the top plate 11. Reference numeral 20 denotes a drive circuit unit that controls energization of the heating coil 14 by detecting the temperature of the temperature detecting means 19, and is fixed to the lower case 16. Reference numeral 21 denotes a cooling fan, which is arranged beside the heating coil 14 and fixed to the lower case 16.
[0014]
4 to 7, reference numeral 22 denotes a shallow plate-like plate that is placed on the top plate 11 for cooking, and has a substantially rectangular shape that is larger than the heating coil 14. Reference numeral 23 denotes a plate handle attached to both short sides of the plate 22 by a plate fitting 24. Reference numeral 25 denotes a heating layer made of a magnetic material provided substantially at the center of the back surface of the plate 22, which has the same shape and the same size as the heating coil 14.
[0015]
The heating layer 25 itself is made of a magnetic material that is induction-heated, so it is expensive and is set to have an area that generates heat by the heating coil 14 and is expanded to a range that does not generate heat by the heating coil 14. Usually it is not. Reference numeral 26 denotes the vicinity of the four corners of the cooking surface of the plate 22, which is the thickest. Reference numeral 27 denotes an outer peripheral portion of the long side of the plate 22 and has the smallest thickness. Reference numeral 28 denotes a short side outer peripheral portion of the plate 22, which is a thickness between the thickness of the vicinity 26 of the four corners and the thickness of the long side outer peripheral portion 27. 29 is the center part of the cooking surface of the plate 22, and is the range in which the heating layer 25 is provided. The material of the plate 22 is generally excellent in heat conduction and an inexpensive aluminum alloy is used.
[0016]
In the above configuration, when the user presses the switch provided on the nameplate 13 and selects the heating mode, the drive circuit unit 20 operates to supply a high-frequency current to the heating coil 14 and place it on the top plate 11. The heating layer 25 itself of the plate 22 generates heat directly.
[0017]
Thereafter, the central portion 29 of the plate 22 conducts heat from the heating layer 25 and rises in temperature. Then, heat is transmitted to the four corners 26 on the outer periphery of the central portion 29, the long side outer periphery 27, and the short side outer periphery 28, but a large amount of heat flows in the thick four corners 26, and the longest side with the smallest thickness The amount of heat flowing through the outer peripheral portion 27 is reduced. Thereby, the temperature of four corner vicinity 26 far from the center part 29 can be raised, and the temperature distribution of the whole cooking surface can be improved.
[0018]
Here, the plate 22 is generally formed by aluminum die casting for mass production at a low cost. However, due to the fluidity and heat conduction characteristics of the material at the time of molding, the central portion 29 is changed from 7 mm to 10 mm. Then, heat conduction improves. If the thickness of the four corner vicinity 26 is 6 mm or more, heat can be transmitted well to the tip of the four corner vicinity 26. This is because heat conduction is good even when the plate 22 is preheated even if the wall thickness is reduced. However, when a cooking material is placed on the cooking surface, heat is lost in the upward direction where the material is placed. This is because in a thin structure having a thickness of less than 6 mm, heat is not transmitted to the tip, and uneven burning occurs during cooking. Moreover, if the thickness of the substantially rectangular long-side outer peripheral portion 27 is 3.5 mm or less, heat is not transmitted so much during cooking, and heat can be transferred to the vicinity of the four corners 26 accordingly.
[0019]
By the above operation, the material of the plate 22 is used more than necessary, the plate 22 is made heavy and the usability is not deteriorated, the temperature difference of the entire cooking surface is reduced, and the temperature distribution of the cooking surface is improved. Burning unevenness can be prevented. Therefore, even when a large plate is used, the temperature distribution performance during cooking is good and good cooking is possible.
[0020]
( Reference Example 1 )
8 and 9 show an induction heating cooker in Reference Example 1 of the present invention. Since the basic configuration is the same as that of the first embodiment, the description thereof will be omitted, and only different portions will be described.
[0021]
In FIG. 8, the heating layer provided at the substantially central portion of the back surface of the plate 22 includes an inner heating layer 31 and an outer heating layer 32, and a gap 33 is provided between the inner heating layer 31 and the outer heating layer 32. .
[0022]
In FIG. 9, an inner heating coil portion 34 and an outer heating coil portion 35 are provided on the coil holder 15, and the inner heating coil portion 34 and the outer heating coil portion 35 are connected to each other. A gap 36 is provided between the outer heating coil portion 35 and the outer heating coil portion 35. The inner and outer heating coil portions 34 and 35 and the inner and outer heating layers 31 and 32 face each other. Further, a temperature detection means 38 comprising a sensor attached to the sensor base 37 is provided in a part of the coil holder 15.
[0023]
In the above configuration, when a high-frequency current is supplied to the inner heating coil unit 34 and the outer heating coil unit 35 by the drive circuit unit 20, the inner heating layer 31 of the plate 22 is heated by the induction magnetic field generated from the inner heating coil unit 34. . Further, the outer heating layer 32 of the plate 22 is heated by the induction magnetic field generated from the outer heating coil portion 35. Here, the gap 33 of the plate 22 is also subjected to some induction magnetic field from the inner heating coil portion 34 and the outer heating coil portion 35. However, the gap 33 is not provided with a magnetic heating layer, and therefore does not generate heat directly. . Thereby, the temperature of the central portion of the cooking surface in the plate 22 is increased by the heat generated by the inner heating layer coil portion 31, and the heat generated by the outer heating layer 32 is prevented from going to the central portion of the cooking surface, It is possible to improve the temperature distribution on the cooking surface by going to the outer periphery. That is, the heating coil and the heating layer are divided into two, the heating concentration of the plate 22 can be dispersed, and the heat of the outer heating layer 32 of the plate 22 heated by the outer heating coil portion 35 is outside the outer heating layer 32. Much heat is transferred to the plate, the temperature distribution of the entire plate is improved, and uneven burning can be improved.
[0024]
Here, when the width of the outer heating coil portion 32 is made larger than the width of the inner heating coil portion 31, the amount of heat to the outer periphery of the plate 22 increases, and the temperature distribution on the cooking surface is even better. Become.
[0025]
In addition to the central portion of the cooking surface, the temperature detection means for detecting the temperature of the plate 22 is provided in the gap 33 where the heating layer that directly generates heat is not provided, so that the food placed on the cooking surface of the plate 22 is provided. The cooking performance can be improved by detecting the amount of the load and performing the heating control.
[0026]
( Reference Example 2 )
10 and 11 show an induction heating cooker in Reference Example 2 of the present invention. Since the basic configuration is the same as that of Example 1 and Reference Example 1 , description thereof is omitted, and only different portions will be described.
[0027]
In FIG. 10, the first temperature detection means 18 is disposed within the inner diameter of the inner heating coil portion 34, and the second temperature detection means 42 is provided in the gap 36 between the outer heating coil portion 35 and the inner heating coil portion 32. Is. The second temperature detection means 42 is provided on the sensor base 41 at a position away from the fan 21 of the coil holder 15. Reference numeral 43 denotes the direction of the air generated by the fan 21 rotating.
[0028]
In FIG. 11, a shielding wall 45 is provided in the vicinity of the fan 21 in the gap 36 between the inner heating coil portion 34 and the outer heating coil portion 35 of the coil holder 15.
[0029]
In the said structure, since the 2nd temperature detection means 42 detects the temperature of the plate 22 other than the heating layer induction-heated with a heating coil, the detection approximated by the temperature of the cooking surface of the surface side can be performed, and it is in the value. The temperature can be controlled accordingly and the cooking performance can be improved.
[0030]
In order to suppress the temperature rise of the heating coil itself during heating, cooling air from the fan 21 is flowed. At this time, the cooling air flows as indicated by an arrow 43, but the position of the second temperature detecting means 42 is moved from the fan 21. By separating, the temperature detection performance can be improved even if the air volume is changed.
[0031]
Further, the shielding wall 45 is provided by closing the gap 36 between the inner heating coil portion 34 and the outer heating coil portion 35 in the vicinity of the fan 21, thereby preventing the turbulent flow of the cooling air and the second temperature detection. The temperature detection performance of the means 42 can be improved. Here, by opening the gap 36 at a position away from the fan 21, the self-heating of the inner heating coil portion 34 and the outer heating coil portion 35, which are difficult to reach the cooling air, can be released by natural convection. Performance can also be improved.
[0032]
( Reference Example 3 )
FIG. 12 shows an induction heating cooker in Reference Example 3 of the present invention. Since the basic configuration is the same as that of the first embodiment, the description thereof will be omitted, and only different portions will be described.
[0033]
In the figure, oil groove portions 47 having a reduced thickness are provided at the four corners of the upper surface of the cooking surface of the plate 22. This reduces the area of the four corners where the wall thickness is increased.
[0034]
With this configuration, the oil and cooking waste generated during cooking are collected together, so that the heat of conduction to the four corners of the plate 22 can be reduced without changing the actual cooking area. It is possible to concentrate on the oil and suppress the generation of oil smoke by increasing the thermal power and preventing overheating of the oil.
[0035]
( Reference Example 4 )
13 to 16 show an induction heating cooker in Reference Example 4 of the present invention. Since the configuration of the induction heating cooker itself is the same as that of the first embodiment, the description thereof will be omitted, and only different portions will be described.
[0036]
13 and 14, a heating layer 51 is provided on the back surface of the pan 50. A handle 52 is attached to the pan 50, and a rubber leg 54 is provided on the boss 55 of the pan 52 on the lower outer peripheral portion 53 of the pan 50.
[0037]
With this configuration, when the pan 50 is placed on the top plate 11, the legs 54 touch the top plate 11, so that the pan 50 is prevented from slipping and does not slip during cooking, so that cooking of the pan can be performed safely even on a large top plate. it can.
[0038]
In the example shown in FIGS. 15 and 16, instead of the rubber leg 54, the support leg 56 provided outside the heating layer 51 at the center of the bottom of the pan 50 and the rubber provided on the outer periphery of the support leg 56. It has the leg 57 made from. The rubber leg 57 is provided with a protrusion 58 that can be easily deformed at the tip.
[0039]
With this configuration, when the pan 50 is placed on the top plate 11, first, the protrusion 58 of the rubber leg 57 touches the top plate 11, but is deformed by the pressure due to the weight of the pan 50. The support legs 57 also touch the top plate 11. Thereby, the pot 50 can make the distance between the heating layer 51 and the heating coil constant while preventing slippage, and can stabilize the heating input of the pot 50 during induction heating.
[0040]
【The invention's effect】
As described above, according to the induction heating cooker of the present invention, the cooking surface of the plate that is induction-heated by the heating coil, the heat at the substantially central portion is mostly transferred to the vicinity of the thick four corners, and the length of the substantially rectangular shape. The side perimeter is reduced in the amount of heat transmitted, the temperature near the four corners of the cooking surface is raised, the temperature difference across the cooking surface is reduced, the temperature distribution on the cooking surface is improved, and uneven burning can be prevented. it can. Therefore, even when a large plate is used, the temperature distribution performance during cooking is good and good cooking is possible.
[Brief description of the drawings]
FIG. 1 is a plan view of an induction heating cooker in Embodiment 1 of the present invention. FIG. 2 is a side sectional view of the induction heating cooker. FIG. 3 is a plan view showing an internal configuration of the induction heating cooker. ] Plan view showing the plate of the induction heating cooker [FIG. 5] Rear view showing the plate of the induction heating cooker [FIG. 6] Cross-sectional view in the long side direction of the plate of the induction heating cooker [FIG. Sectional view in the short side direction of the plate of the induction heating cooker FIG. 8 is a back view showing the plate of the induction heating cooker in Reference Example 1 of the present invention. FIG. 9 is a plan view showing the internal configuration of the induction heating cooker. 10 is a plan view showing the internal configuration of the induction heating cooker in Reference Example 2 of the present invention. FIG. 11 is a plan view showing another example of the internal configuration of the induction heating cooker. FIG. 12 is a reference example of the present invention. plan view of a plate of the induction heating cooker in 3 13 Rear view showing the pot induction heating cooker in Reference Example 4 of the present invention [14] The pan of the induction heating cooker in Reference Example 4 of the same induction partial cross-sectional view of the cooker pot Figure 15 the invention Back view showing [Fig. 16] Partial cross-sectional view of the pan of the induction heating cooker [Explanation of symbols]
DESCRIPTION OF SYMBOLS 11 Top plate 12 Case 14 Heating coil 19, 38, 42 Temperature detection means 20 Drive circuit part 21 Fan 22 Plate 25, 51 Heating layer 26 Four corner vicinity 27 Long side outer peripheral part 28 Short side outer peripheral part 29 Central part 31 of a cooking surface Heating layer 32 Outer heating layer 33, 36 Gap 34 Inner heating coil part 35 Outer heating coil part 45 Shielding wall 47 Oil groove part 50 Pan 54, 57 Rubber leg 56 Support leg

Claims (1)

It has a top plate made of a heat-resistant insulating plate, a case for supporting the top plate, a heating coil disposed in the case, and a plate made of an aluminum alloy that is placed on the top plate for cooking. The heating coil has a substantially circular shape and is arranged at the bottom of the top plate, the plate has a substantially rectangular shape larger than the heating coil, and the cooking surface of the plate has a thickness near the four corners and a short outer periphery. An induction heating cooker having a thickness of 6 mm or more that is thicker than the thickness of the portion and a thickness of the outer periphery of the long side that is less than the thickness of the outer periphery of the short side and is 3.5 mm or less .

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