JP5483751B2 - Oilless smoke cookware - Google Patents

Description

  The present invention relates to a cooking utensil for a kitchen, and more specifically to a cooking utensil composed of a cooking pan and an oil-proof smoke metal ring.

  Rapid oil frying often performed during cooking heats the ingredients in a short time, the heat is continuously transmitted to the cooking oil from the heated pan bottom, when the oil temperature exceeds 220 ° C to 240 ° C, oil smoke is generated, Such an oil temperature is an extremely high temperature during cooking. At this time, when the edible oil reaches the vaporization temperature, oily smoke appears, causing not only waste and pollution, but also high temperature edible oil causes chemical changes and generates harmful substances to the human body, which is a serious problem .

  In order to solve the problem of oil smoke that occurs when cooking in a kitchen, various oil-free smoke cooking pans have been developed, and the basic structure is reinforced with the main body of the pan as a combination layer, and the thickness of the pan bottom is reinforced to 3 to 6 mm. Is. However, some of these cooking pans have reached a weight of 1800 g, while others have a non-metallic material with a low thermal conductivity coefficient disposed on the surface of the main body. In addition, the main body of the above structure has the effect of oil proof smoke, but the structure is complicated, the production cost is high, the heat conduction efficiency is low when cooking food in the pan body, and the rapid oil required for cooking Stir-fry work is difficult to perform.

  And in order to reduce the pollution of oil smoke, expensive oil smoke dischargers and smoke induction machines were designed, but despite the fact that the price is 3000-10000 Chinese yuan, fundamentally solve the generation of oil smoke Not done. In order to deal with this, the present applicant, on July 6, 2007, and September 28, 2008, told the Chinese National Intellectual Property Office “Oilproof smoke flyback” and “Oilproof smoke flyback and its application”. Submitted two patent applications with the name of the invention, analyzed and researched the problem of oil smoke generated during cooking, proposed an effective solution, and apparently effective action for prevention of oil smoke generation Show. However, if the area of the oil proof smoke flyback is small, the effect of the oil proof smoke will be low, and if you want to ensure the ideal oil proof smoke effect, you can not avoid the enlargement of the size, making the cooking work inconvenient .

  The present invention adopts a simple and effective method, solves the problem of oil smoke generated during cooking in a kitchen, secures the rapid oil frying effect required during cooking, and simple cooking adapted to traditional cooking habits Work on it. In the cooking heating process in the kitchen, simply speaking, heat from the heat source is transmitted to the cooking utensil, and the amount of heat absorbed by the cooking utensil is transmitted to the object to be heated. Oil smoke generated in traditional cooking operations heats edible oil in the cooking pan. However, when the temperature of the edible oil heated in the high temperature zone at the bottom of the pan exceeds 220 ° C to 240 ° C, the edible oil vaporizes and becomes smoked. Become. After that, if you put foods such as vegetables in the pan, it absorbs a large amount of heat, lowers the cooking oil temperature, and the smoke disappears.

  The diameter of the combustion gas jetting part in the household gas fired furnace is Ф90 mm to Ф130 mm, the pot support leg of the combustion gas jetting part has an arcuate inner contour curve, the diameter of the pan opening is 30 cm, and the weight is 1600 g Place the cooking pot. The cooking pot is made of ordinary steel plate, the thickness at the bottom of the cooking pot is 1.87 mm, the arc radius of the inner contour curve of the cooking pot is R = 175 mm, the diameter of the combustion gas ejection part in the gas-fired furnace is 116 mm, and it is empty on high fire. Table 1 shows the measured temperatures at each point from the center of the pan bottom in the pan.

  Similarly to the above conditions, 40 ml of cooking oil was put in the pan and heated with high heat, and the temperature of cooking oil in the pan is shown in Table 2.

  Next, under the same test conditions as in Table 1 and Table 2, the thickness of the bottom of the cooking pan was reduced to 1.18 mm, 40 ml of cooking oil was put into the pan, and this cooking oil was heated from 80 ° C. to high heat. After heating and when the heating time was 54 seconds, oily smoke began to appear. At this time, the oil temperature is 180 ° C., the oil temperature is 192 ° C. when the heating time is 60 seconds, and the oil smoke further increases and the oil temperature is 210 ° C. when the heating time is 64 seconds. It was.

  Furthermore, under the same test conditions as above, if 600 ml of water is put into a cooking pan having a thickness of 1.18 mm, the required heating time from 20 ° C. to 90 ° C. is 122 seconds, and the heat generation efficiency is 20. It was 66 kcal / min. When 600 ml of water was put into a cooking pot having a thickness of 1.87 mm, the required heating time from 20 ° C. to 90 ° C. was 129 seconds, and the heat generation efficiency was 19.53 kcal / min. . In addition, also when the bottom part thickness of the cooking pan was reduced to 1 mm, the increase in the heat generation efficiency was relatively small as compared with the case where the thickness of the pot bottom was 1.18 mm. On the other hand, when cooking oil is put into a cooking pot with a thin bottom wall and heated, the time until the appearance of oil smoke is 49 seconds even when other conditions are the same, and the heating time is 61 seconds The oil temperature reached 210 ° C.

  According to observation and analysis, oil smoke appears 50 seconds to 70 seconds after the ignition is switched on with a normal cooking pot, and the meat slices and slices can be fried in about 20 seconds. Therefore, the time zone of 50 seconds to 100 seconds after the ignition is switched on is a time zone in which oil smoke is generated. It takes 3 minutes and 30 seconds to 4 minutes and 30 seconds to make a side dish of 500 g to 750 g with a strong fire of fuel gas. Therefore, in order to realize the prevention of the generation of oil smoke and ensure the rapid oil frying effect at the time of cooking, as shown in FIG. 1 to FIG. 4, it is made of a steel material and is composed of a cooking pan and an oil-proof smoke metal ring. An oil-free smoke cooker was designed by the inventors of the present invention.

  The oil-free smoke cooker of the present invention can be separated into two independent parts, a metal oil-proof smoke ring and a main body. The contour curve inside the cooking pan body is arc-shaped, and the thickness from the center of the pan bottom with a diameter of 90 mm to 130 mm to the outer surface of the main body with a diameter of 215 mm is reinforced by 0.2 to 2.4 mm than the thickness at the center of the pan bottom. The reinforcing portion protrudes outside the main body. The thickness of the bottom center part of the cooking pan and the thickness from the upper end opening of the cooking pan to the projecting reinforcement portion are 1.0 to 2.5 mm.

  According to the experiment, when the thickness of the bottom of the cooking pan is 2.5 mm and the thickness of the oil-proof smoke metal ring is 0.2 to 0.4 mm, the action of oil-proof smoke can be obtained. Since it is thick, it is disadvantageous for conduction of heat, and the heat generation efficiency is relatively low. On the other hand, when a cooking pan having a thickness of 1.0 to 1.15 mm at the bottom of the cooking pan and a thickness of 2.4 mm of the oil-proof smoke metal ring is used, 40 ml of cooking oil is put into the cooking pan and the oil temperature is 80. The edible oil started to be heated from the state of 0 ° C., and after heating for 100 seconds with high heat, the oil temperature rose to 210 ° C., but no oil smoke appeared.

  The contour curve inside the main body of the cooking pan manufactured using the characteristics of the above oil-free smoke cooker has an arc shape, and the bottom of the pan is a flat bottom. The thickness from the bottom center diameter of the flat bottom pan to 90 mm to 130 mm to the outer surface diameter (outer diameter) of 215 mm of the main body is reinforced by 0.2 mm to 2.4 mm than the thickness of the pan bottom center from 90 mm to 130 mm. The reinforcing portion protrudes outside the main body. The thickness of the portion having a diameter of 90 mm to 130 mm in the center of the bottom of the cooking pan and the thickness of the portion from the upper end opening of the cooking pan to the protruding reinforcing portion are 1.0 mm to 2.5 mm.

  Using oil-free smoke cookware has solved the problem of oil smoke that occurs in the pan when cooking, but it is also easy to deposit dust on the outside of the cooking pan, which also causes oil smoke generation In addition, excessive accumulation of dirt is disadvantageous for heat transfer. The cooking oil outside the cooking pan tilts the cooking pan when the cooked food is taken out of the cooking pan, the cooking oil in the pan flows into the top opening of the cooking pan, and when the cooking pan is returned to the horizontal state again, the cooking pan A part of the oil that adheres to the upper end opening of the top hangs down from the top to the bottom. Therefore, when the cooking pan is tilted and the dish is taken out, the cooking pan should be washed immediately after serving from the pan, or the dirt on the outer surface of the pan should be wiped with a cloth. In other words, it should be avoided that dirt accumulates on the outer surface of the cooking pan. A clean oil-free smoke cooking pot with good thermal conductivity is a necessary condition for cooking.

  If the oil-free smoke cooking utensil of the present invention is used, it is possible to prevent oil smoke during cooking while securing a rapid oil frying effect necessary for traditional cooking. When the cooking pot of the present invention having a weight of 1247 g to 1500 g is used, the weight is relatively light and the operation method is simple as compared with a conventional oilless smoke cooking pot made of steel. That is, by arranging an appropriate oil-proof smoke metal ring with respect to a normal cooking pan, the effect of oil-proof smoke can be obtained, and the manufacturing cost of the oil-free smoke cooking pan can be reduced. In other words, the production / material cost of one oilproof smoke metal ring is only 2 (China) yuan. When cooking in a kitchen using such an oilless smoke cooker, the operation method is the same as the traditional operation method, but the oilproof smoke effect is good and the heat generation efficiency is high. After boiling the water, the hot water in the pan is still boiling continuously from 1 minute 30 seconds to 3 minutes after stopping the heating. That is, the function of a high-quality oil-free smoke cooking pan can be obtained at the price of a normal cooking pan.

FIG. 1 is a cross-sectional view of a cooking pan in which an inner contour curve has an arc shape and an oil-proof smoke metal ring is welded to the outside of the main body. FIG. 2 is a cross-sectional view of a cooking pan in which the inner contour curve has an arc shape and an oil-proof smoke metal ring and a nut are connected to the outside of the main body with screws. FIG. 3 is a cross-sectional view of a state where an oil-proof smoke metal ring is welded to the outside of the main body of the flat bottom cooking pot. FIG. 4 is a cross-sectional view of a state in which an oil-proof smoke metal ring and a nut are connected to the outside of the flat bottom body with screws.

  The oil-free smoke cooking pot shown in FIGS. 1 and 3 is manufactured by integrating the cooking pot main body 1 and the oil-proof smoke metal ring 2 as a combined body by a single operation by casting or forging. The lower end diameter of the thickness reinforcement portion of the cooking pan, that is, the inner diameter of the lower end opening of the oil-proof smoke metal ring should be equal to or less than the diameter of the combustion gas ejection portion in the gas fired furnace. The melting point of copper is 1083 ° C., the melting point of aluminum is 660 ° C., and the heat conduction coefficient of copper is 0.9 k / cm · s · ° C., which is better than the heat conduction performance of aluminum. 786 times. Therefore, a better heat transfer effect can be obtained by selecting the copper / aluminum material and making the oil-proof smoke metal ring 2.

  A cooking pan having an average wall thickness of 1.87 mm, a pan mouth diameter of 30 cm, and a total weight of 1600 g is manufactured from a normal steel plate, and the inner contour curve of the cooking pan has an arc shape with a radius R = 175 mm. On the outside of the main body 1, an oil-proof smoke metal ring 2 having a diameter of the upper end opening of 197 mm, a diameter of the lower end opening of 111 mm, an average thickness of 1.32 mm, and a weight of 238 g is welded. In such a cooking pan, 40 ml of cooking oil is put, the diameter of the area occupied by cooking oil in the cooking pan is 105 mm, the diameter of the combustion gas ejection part in the gas fired furnace is 116 mm, and the result of the test heated at high heat is It is shown in Table 3.

  When cooking under the above-mentioned conditions, heat for 60 seconds with a strong fire in a gas fired furnace, and then put green onions, and then put meat slices or pieces of meat soaked in soy sauce or starch, meat slices or pieces of meat After the color changed, vegetables were put in a pan and fried, and cooking proceeded basically in the same manner as the traditional cooking method. Here, only when making the first side dish with the above cooking pot, heating time of 30 seconds is required, but when cooking continuously in a hot pot, the heat accumulates, so the heating time is appropriately shortened You may let them.

  An ordinary steel plate cooking pan having an average pan thickness of 1.15 mm, a pan opening diameter of 30.5 cm, and a total pan weight of 1130 g was used. The inner contour curve of the cooking pan body 1 is an arc shape, and the radius R is 170 mm. The oil-proof smoke metal ring 2 was arranged on the pan support portion of the gas fired furnace, and the shape, size and weight of the oil-proof smoke metal ring 2 were the same as those in Example 1. 40 ml of cooking oil is put in a cooking pan, the diameter of the cooking oil area in the pan is 110 mm, the combustion gas blowing part and the pan support part of the gas-fired furnace are the same as in Example 1, and the test conducted in high heat The results are as shown in Table 4.

  An ordinary steel plate cooking pan having an average wall thickness of 1.2 mm, a pan mouth diameter of 30 cm, and a total pan weight of 1190 g was used. The inner contour curve of the cooking pan body 1 was an arc shape, and the pan bottom was a flat bottom. This cooking pan has a flat bottom outer diameter of 160 mm, and the oil-proof smoke metal ring 2 is welded to the outside of the main body 1 or the oil-proof smoke metal ring 2 is positioned on the pan support portion of the gas fired furnace, and the oil-proof smoke metal ring 2 The inner contour was matched with the outer contour of a portion of the cooking pot body 1 having an outer surface diameter of 215 mm or less. The inner diameter of the lower end opening of the oil-proof smoke metal ring 2 was 110 mm, the average thickness was 1.32 mm, the total weight of the pan was 240 g, and the gas fired furnace and its pan support were the same as in Example 1.

  Because 40ml of cooking oil was put into the cooking pan and it was a flat bottom pan, the area of the cooking oil covering the cooking oil pan bottom was relatively large, and the cooking oil was heated from 80 ° C with high heat for 89 seconds, Even when the temperature reached 210 ° C., no oily smoke was generated. Then, under the same conditions as in this example, the oil-proof smoke metal ring 2 was removed and a comparative test was performed. When the edible oil was heated from 80 ° C. over 55 seconds with strong fire, An outbreak was discovered.

  As shown in FIGS. 2 and 4, the oil-proof smoke metal ring 2 is made of a copper / aluminum material, and 3 to 6 bolts are evenly welded to the outer surface of the main body 1. The oil-proof smoke metal ring 2 was drilled at a corresponding position, and then attached to the bolt and fixed onto the main body 1 with a nut 5.

  As shown in FIGS. 1 and 3, the main body 1 of the cooking pan and the oil-proof smoke metal ring 2 are two separable members, and the oil-proof smoke metal ring 2 is made of steel, iron, copper, and aluminum. And is placed or fixed on the pan support of the gas-fired furnace.

  The inner contour of the main body, the gas-fired furnace, and its heating method were all the same as in Example 1. The diameter of the upper end opening of the cooking pan was 30 cm, the total weight of the pan was 1020 g, the material of the main body of the cooking pan was Q215, the curve of the inner contour was an arc shape, and the radius was R = 166 mm. 1800 ml of water having a water temperature of 30 ° C. was placed in the cooking pan, the pan lid was closed, and the water was boiled by heating for 4 minutes 38 seconds at 2 pm, and then the fire was stopped. And 7 seconds later, water boiling in the pan stopped.

  After that, as in the above, using a cooking pot having a weight of 1020 g, an oil-proof smoke metal ring 2 having a weight of 227 g and a thickness of 1.2 mm is placed under the pot, and the material is Q215. The inner diameter was 110 mm and the outer diameter was 200 mm. Similarly, 1800 ml of water having a water temperature of 30 ° C. was placed in the pan, and the pan lid was closed. At 2:20 pm, using the same gas furnace as above, the water was heated to a boil for 5 minutes and 5 seconds, and then the fire was turned off. Then, 1 minute and 30 seconds later, the water in the pan was still boiling. After 1800 ml of boiling water in the pan was poured out, 1800 ml of 30 ° C. water was put in the pan and the pan lid was closed. At 2:28 pm, the water was boiled by heating for 4 minutes and 38 seconds with high heat, and then the fire was turned off. After that, even after 1 minute 30 seconds, the water in the pan was still boiling.

  Compared to the case where the oil-proof smoke metal ring 2 is not arranged. When the same temperature and the same weight of water were put in the pan, the time required for boiling the water was the same. Using an ordinary cooking pan having the same inner contour as the above, its weight was 1600 g, the material was Q215, and other conditions were the same as above. 1800 ml of water having a water temperature of 30 ° C. was put in the pot, the lid of the pot was closed, the water was boiled by heating for 4 minutes and 40 seconds with high heat, and then the fire was stopped. After 8 seconds, the boiling of the water in the pan stopped.

  Moreover, the oil-free smoke pan made from aluminum using the composite bottom of several different manufacturers was used, the weight was 1260g-1330g, and the comparative test was done on the same conditions as the above. The time to boiling of 1800 ml water in the pan was basically the same as above, but the water boiling in the pan stopped 6 seconds after the fire was turned off. And the comparative test was done on the same conditions as the above using the stainless steel oil-free smoke pan with the composite bottom of 3 layers with a weight of 1800g. The water was boiled by heating for 6 minutes on high heat, and then the fire was turned off. After 8 seconds, water boiling in the pan stopped.

  The oil-free smoke cooker having the structure shown in FIGS. 1 to 4 was adjusted in size and weight of the oil-proof smoke metal ring 2 so that no oil smoke was generated even after 2 minutes and 40 seconds. Using these oil-free smoke cooking utensils, put 100 ml of cooking oil in the pan, heat for 2 minutes and 5 seconds on high heat, then add 150 g of potato shreds and roast for 5 minutes and 30 seconds, then oil in the pan The temperature reached 180 ° C., and the potato shredded at this time was already deep-fried with oil. After that, the fire was stopped and the potato fries were taken out of the pan and placed in the pan, but no oil smoke was generated in the whole process. The total weight of the cooking pan was 1020 g, the weight of the metal oil-proof smoke ring 2 was 454 g, and the material of the main body 1 and the oil-proof smoke metal ring 2 was Q215.

DESCRIPTION OF SYMBOLS 1 ... Body 2 ... Oil proof metal ring 3 ... Pan handle 4 ... Bolt 5 ... Nut

Claims (9)

In an oil-free smoke cooker composed of a cooking pan made of steel or iron material and an oil-proof smoke metal ring (2) ,
The inner contour curve of the cooking pan body (1) is arcuate, and the thickness of the cooking pot is from the thickness of 90 mm to 130 mm in the center of the pan to the outer diameter of the main body (1) of 215 mm. It is reinforced by 0.2-2.4mm from the wall thickness at the center of the pan, and this reinforced part protrudes outside the main body (1). the thickness of the upper end opening to the protruding reinforcing portions Ri 1.0~2.5mm der,
The oilproof smoke metal ring (2) is made of copper or aluminum material, 3-6 bolts (4) are evenly distributed on the bottom of the body (1) by welding, and the oilproof smoke metal ring (2) is predetermined. The oil-free smoke cooker comprising the cooking pan and the oil-proof smoke metal ring , which is mounted after being drilled at the position of and secured with the oil-proof smoke metal ring (2) to the main body (1) with the nut (5) .   The cooking pan is formed by press-molding the main body (1) and the oil-proof smoke metal ring (2) using a steel plate, and then integrally combining the main body (1) and the oil-proof smoke metal ring (2) by welding. 2. An oil-free smoke cooker comprising the cooking pan according to claim 1 and an oil-proof smoke metal ring.   The cooking pan and oil-proof smoke metal according to claim 1, wherein the cooking pan body (1) and the oil-proof smoke metal ring (2) are formed into an assembly by a single operation by casting or forging. Oil-free smoke cooker composed of rings.   The cooking pan body (1) and the oil-proof smoke metal ring (2) are two separable parts, and the oil-proof smoke metal ring (2) can be arranged or fixed to the pan support part of the gas fired furnace. 2. An oil-free smoke cooker comprising a cooking pan and an oil-proof smoke metal ring according to claim 1, wherein the oil-free smoke cooker is made of steel, iron, copper, and aluminum. The cross section of the wall contour curve of the cooking pot main body (1) is a circular arc shape, the upper surface of the pan bottom has a flat surface, the outer surface diameter of the body (1) from the portion of the diameter Ф90mm~Ф130mm the pan bottom central portion The thickness up to the Ф 215 mm portion is reinforced by 0.2 to 2.4 mm more than the thickness of the pan bottom central Ф 90 mm to Ф 130 mm portion, and this reinforced portion protrudes outside the body (1), The thickness of the bottom center part of the cooking pot having a diameter of Ф90 mm to 及 び 130 mm and the thickness from the upper end opening of the cooking pan to the projecting reinforcing portion are both 1.0 to 2.5 mm. An oil-free smoke cooker comprising the cooking pan and the oil-proof smoke metal ring. The oil-proof smoke metal ring (2) is made of copper or aluminum material, 3-6 bolts (4) are evenly distributed on the outer surface of the main body (1) by welding, and the oil-proof smoke metal ring (2) is predetermined. 6. The cooking pan and the oil-proof smoke metal ring according to claim 5 , wherein the oil-proof smoke metal ring (2) is fixed on the main body (1) with a nut (5). Oil-free smoke cooker. The cooking pan is formed by press-molding the main body (1) and the oil-proof smoke metal ring (2) using a steel plate, and then integrally combining the main body (1) and the oil-proof smoke metal ring (2) by welding. 6. An oil-free smoke cooker comprising the cooking pan according to claim 5 and an oil-proof smoke metal ring. 6. The cooking pan and oil-proof smoke metal according to claim 5 , wherein the cooking pan body (1) and the oil-proof smoke metal ring (2) are formed into an assembly by a single operation by casting or forging. Oil-free smoke cooker composed of rings. The cooking pan body (1) and the oil-proof smoke metal ring (2) are two separable parts, and the oil-proof smoke metal ring (2) can be arranged or fixed to the pan support part of the gas fired furnace. 6. An oil-free smoke cooker comprising a cooking pan and an oil-proof smoke metal ring according to claim 5 , wherein the oil-free smoke cooker is made of steel, iron, copper, and aluminum.

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