JP5604949B2 - Cooker - Google Patents

Description

  The present invention relates to a cooking device such as a hot plate, a table grill or an electric grill.

  A cooking device such as a hot plate has a case body that forms an outer shell and has legs at the bottom, a perforated cooking plate that is provided at the top of the case body and cooks an object to be cooked such as meat, and the cooking plate. A heater for heating the cooking plate, a water tray for receiving gravy or oil, and a heat shield member provided below the heater for safe and comfortable cooking on a table or the like. The food to be cooked is placed on the cooking plate and cooked.

  The hot plate has the members and structure as described above, and even if the meat is placed on the table and the meat is cooked, the table does not become hot, and the meat juice or oil from the meat flows down and smoke is generated. In addition, after use, those members can be removed and easily washed, so that they are used in many homes.

  By the way, as shown in FIG. 9, conventionally, a cooking plate (not shown) is placed on the upper portion of the case body a, and a water tray c having the same size as the heater b and the cooking plate is provided below the cooking plate. (For example, refer to Patent Document 1).

  However, in such a case, the lower surface of the cooking plate is affected by the evaporation of water, and it is difficult for the temperature of the cooking plate to rise, and the water in the water receiving tray c receives radiant heat directly from the heater b, There is a problem that water evaporates quickly, and further the material cost is increased due to the large water receiving tray c.

  In order to eliminate such a problem, ones shown in FIGS. 10 and 11 have been proposed. The cooking plate 1 is formed in a mortar shape in which the entire cooking plate 1 is inclined toward the central portion, provided with small through holes 2 in the central portion, and a plurality of parallel convex ribs 3 in the mortar-shaped region. A first convex rib group A, a second convex rib group B, a third convex rib group C, and a fourth convex rib group D are provided, and the above figure is provided below the through hole 2. A water tray 4 that is smaller than that of 9 is provided (for example, see Patent Document 2).

  However, the through-hole 2 of the conventional cooking plate 1 is formed as a small one in the central portion in order to ensure a large area of the convex rib 3. Therefore, the outflow of the gravy or oil becomes worse, the distance and time to reach the through hole 2 are increased, and the rate at which the gravy or oil is heated or burnt on the cooking plate 1 increases. Has the problem.

  Further, the conventional cooking plate 1 has a problem that if the meat is baked at the location of the through-hole 2, the through-hole 2 is blocked, and the juice or oil may not flow, so that the meat or the like cannot be baked at that location. doing.

  Further, in the conventional cooking plate 1, the oil smoke flowing down from the through hole 2 reaches the heat shield member 5 as indicated by an arrow, and the oil smoke is heated by the heat of the heater 6 and burns on the heat shield member 5. The water splashed by the gravy dropped on the water receiving tray 4, the splashed water hit the heater 6 or the heat shield member 5, the thermal efficiency of the heater 6 is reduced, or the gravy contained in the water is the heat shield member 5. There is also a problem of seizure.

JP 2002-282131 A JP 2001-61672 A

  The object of the present invention is to solve such a problem, by providing a through-hole formed by bridging a rib above the water tray, and by preventing the water tray and the heater from overlapping in plan view, An object of the present invention is to provide a cooking device that can improve the discharge of meat juice or oil, make the entire cooking plate a cooking area, and prevent a reduction in the thermal efficiency of the heater due to the water tray.

  In order to achieve the above object, the present invention adopts the following configuration.

In the invention which concerns on Claim 1, the case main body, the cooking plate provided in this case main body, the heater provided below the said cooking plate, the heat insulation member provided below the said heater, and the said cooking plate It is a heating cooker having a water tray provided below, the cooking plate has a mortar-shaped region inclined downward, and has a through hole in a central portion of the mortar-shaped region , The through-hole has a plurality of ribs bridged in parallel at the upper part thereof, and is divided into a plurality of openings in plan view by the plurality of ribs, and the water tray is in plan view below the through-hole. The structure provided so that it may not overlap with the heater.

  Note that the configuration in which the water tray does not overlap with the heater in plan view includes a configuration in which the water tray is surrounded by a heater, and in that case, the heater surrounding the water tray has to surround at least half of the water tray. Good.

  In the invention which concerns on Claim 2, the ring-shaped rib is provided in the lower surface of the said cooking plate, and the upper end of the said water receiving tray enters the said ring-shaped rib.

  In the invention according to claim 1, the cooking plate has a through hole, and the through hole has a plurality of ribs bridged on the upper part thereof, and is divided into a plurality of openings in a plan view by the plurality of ribs, and below the through hole. Since the water tray is provided so as not to overlap the heater in plan view, the water tray can be made smaller than that of the conventional FIG. 9 and the through hole can be made larger than that of the conventional FIG. can do. As a result, it is possible to expedite the discharge of meat juice or oil, to reduce the harmful effects of smoke generated when the juice or oil is heated or burned on the cooking plate, and to burn meat etc. on the through hole Therefore, the convenience of the cooking plate can be increased, and furthermore, the material cost can be reduced by the amount that the water tray can be made smaller.

  Moreover, since the water tray and the heater do not overlap with each other in plan view, it is possible to eliminate the shortage of heat to the cooking plate due to the evaporated water, and to reduce the evaporation of water in the water tray due to the radiant heat from the heater. .

  In the invention which concerns on Claim 2, by providing a ring-shaped rib in the lower surface of a cooking plate and inserting the upper end of a water receiving tray in a ring-shaped rib, the oil smoke which goes to a heat-shielding member direction through a through-hole is reduced, and oil smoke Can prevent the harmful effects of seizing on the heat shielding member, and the splashing of water with the gravy that has fallen on the water receiving tray, the splashed water hitting the heater, and the thermal efficiency of the heater can be reduced. it can.

FIG. 3 is a schematic cross-sectional view of the cooking device in the direction of the line AA in FIG. Perspective view of cooking plate Top view of cooking plate Main section enlarged view of the cooking device Top view with no cooking plate The perspective view which shows the state before putting a ring-shaped plate lid on a water tray Sectional drawing which shows the state before (A) and after covering (B) which covers a water tray with a ring-shaped dish lid Sectional drawing corresponding to FIG. 4 which shows the state when not putting a ring-shaped dish lid on a water receiving tray The perspective view which shows the heater and water tray of the conventional heating cooker Cross-sectional view of another conventional cooking device 10 is a perspective view of the cooking plate of FIG.

  1 is a cross-sectional view of the whole cooking device (cross-sectional view taken along line AA in FIG. 3), FIGS. 2 and 3 are perspective views and plan views of the cooking plate, and FIG. 4 is a main portion of the cooking device. An enlarged sectional view is shown. The cooking device includes a hot plate, a table grill, an electric grill, and the like. In the following, the hot plate will be described as an example.

  As shown in FIG. 1, the hot plate 10 includes a case body 20, a heat shield member 25, a heater 30 supported by the heat shield member 25, and a cooking plate 40 disposed above the heater 30.

  The case main body 20 is a resin member, and forms an outline of the hot plate. The case main body 20 has a substantially rectangular shape in plan view, and has a plurality of legs 21 to be placed on a table or the like at the bottom, and an upper surface thereof. In addition, a top opening 22 and a bottom opening 23 are provided in a part of the lower surface.

  The heat shield member 25 is a substantially dish-shaped member having a substantially rectangular shape in plan view, which is formed by integrally forming a metallic thin plate by pressing, and is housed in the case body 20. The surface of the heat shield member 25 is subjected to reflection and heat insulation treatment to prevent the heat of the heater 30 from being transmitted to the case body 20.

  Further, the heat shield member 25 is formed with a first concave portion 25a in the central portion, a second concave portion 25b in the middle portion, and a third concave portion 25c other than that, thereby increasing the strength of the heat shield member 25. The first concave portion 25a is the deepest concave portion having a circular shape in plan view formed in the substantially central portion of the heat shield member 25, and the water tray 27 is set therein. Then, a plurality of, for example, three support protrusions 26 having the same height are provided at substantially equal intervals on the bottom of the first recess 25a. When the water tray 27 is stored in the first recess 25a, the water tray 27 is The heat shielding member 25 is supported on the support protrusion 26 with a gap from the upper surface. By supporting the water receiving tray 27 in such a form with a small contact area, it is possible to prevent the adverse effect of the water in the water receiving tray 27 evaporating at an early stage due to the heat of the heat shield member 25.

  The second recess 25b is a recess that is shallower than the first recess 25a and deeper than the third recess 25c, and is an intermediate region of the heat shield member 25, specifically, a substantially circular inner heater portion of the heater 30 described later. This is a region surrounded by 30a and a substantially square outer heater portion 30b, and is formed in a region indicated by hatching in FIG.

  The third recess 25c is the shallowest region and is a region excluding the first recess 25a and the second recess 25b in the region forming the bottom of the heat shield member 25. That is, almost the entire heater 30 is disposed along the shallowest third recess 25c. For this reason, the distance between the heater 30 and the heat shield member 25 is shortened, and heat at a higher temperature from the heater 30 is reflected by the heat shield member 25 toward the cooking plate 40 to increase the temperature of the cooking plate 40. it can.

  A plurality of heater supports 28 for supporting the heater 30 are attached to the heat shield member 25. The upper end of the heater support 28 is substantially U-shaped with an upper opening, and supports the heater 30 from below and from the side. And the water receiving tray 27 is set to the 1st recessed part 25a of a center part in the form which the bottom part mounts on the some support protrusion 26. FIG. The water tray 27 will be described in detail later.

  The heater 30 has, for example, a substantially heart shape or Y shape in plan view, and a sheathed heater is used. More specifically, as shown in FIG. 5, it has a substantially circular inner heater portion 30a and a substantially rectangular outer heater portion 30b.

  The inner heater portion 30 a has an inner diameter larger than the outer diameter of the circular water tray 27 and is disposed substantially concentrically so as to surround the water tray 27. That is, the water tray 27 is provided so as not to overlap the heater 30 in plan view. By arranging the water receiving tray 27 and the heater 30 in this way, the radiant heat from the heater is not directly transmitted into the water receiving tray 27, the evaporation of water is reduced, and further, the material cost is reduced by making the water receiving tray smaller. To reduce.

  The inner heater portion 30a of the heater 30 covers a mortar-shaped region 42 of the cooking plate 40, which will be described later, and the outer heater portion 30b covers a flat plate-shaped region 41, and the entirety thereof is attached to the plurality of heater supports 28. Supported horizontally. The heater 30 is electrically connected to a known temperature controller (not shown) and heated at a predetermined set temperature.

  The heater 30 has a structure in which, for example, a coiled heating wire is passed through a metal pipe, heat-resistant inorganic insulating powder such as magnesia is packed in order to prevent contact between the pipe and the heating wire, and both ends of the metal pipe are sealed. It is what is usually called an incoloy heater. Since the heater 30 has such a structure, the metal pipe is insulated, and even if it touches the metal pipe, there is no electric shock. In addition, it does not need to be a sheathed heater in particular, and other heaters may be used, and the shape may not be substantially heart-shaped as described above, and the shape of the inner heater portion 30a may be square, ellipse, or the like. . Preferably, the inner heater portion 30a and the water receiving tray 27 have the same shape.

  The cooking plate 40 is made of thick aluminum die cast and is a substantially rectangular member in plan view similar to the case body 20, and has a flat plate region 41 and a mortar-shaped region 42, at the boundary between both regions 41, 42. Is provided with partition ribs 43 that are circular and project upward.

  The flat region 41 is a horizontal region formed on the outer periphery of the cooking plate 40 and is mainly used for baking vegetables. This region is partitioned from the mortar-shaped region 42 by the circular partition ribs 43 so that vegetables or the like are less likely to fall into the mortar-shaped region 42.

  The mortar-shaped region 42 is a circular mortar-shaped region formed in the center of the cooking plate 40 and descending toward the center, and is mainly used for grilling meat. This region is partitioned from the plate-like region 41 by the circular partition ribs 43 to prevent the meat juice and oil from entering the plate-like region 41.

  In the mortar-shaped region 42, a first convex rib group R1, a second convex rib group R2, and a third convex rib group R3 are formed, and a circular through hole 44 is formed in the center. Is done. The diameter of the through hole 44 is preferably about 0.25 to 0.3 with respect to the diameter of the mortar-shaped region 42. Actually, the diameter of the through-hole 44 is 55 mm, and the diameter of the mortar-shaped region 42 is 200 mm. 0.28. Thus, it is formed so as to be much larger than the conventional one shown in FIG. 11, and meat juice and oil can be discharged more quickly.

  The first convex rib group R1 includes a plurality of, for example, six first convex ribs 45. These first convex ribs 45 are substantially the same length, have substantially the same cross section, and are provided in the radial direction from one to the other of the through holes 44 in parallel or substantially in parallel. In this case, the top of the portion of the mortar-shaped region 42 is slightly inclined downward and the top of the portion on the through hole 44 is horizontal, but it may be horizontal and the same height throughout.

  As shown in FIGS. 1 to 3, the first convex rib 45 on the through hole 44 divides one through hole 44 into a plurality of, in this case, seven openings 44a. Meat juice, oil, and the like are discharged to the water tray 27 through these seven openings 44. Thus, since each 1st convex rib 45 is bridged across the through-hole 44 and meat etc. can be baked on this 1st convex rib 45, in the whole mortar-shaped area | region 42, it is. Meat can be cooked.

  The second convex rib group R2 includes a plurality of, for example, 21 second convex ribs 46. These second convex ribs 46 are shorter in the outer direction, both have substantially the same cross-section and extend in parallel or substantially in parallel, and their outer ends form a circular arc shape as a whole. Is linear as a whole, and has a generally comb shape in plan view.

  And although the 2nd convex rib group R2 is provided in the form orthogonal to the said 1st convex rib group R1, it does not cross | intersect the 1st convex rib group R1. That is, the inner end that forms a straight line as a whole does not extend to the through-hole 44, and when meat or the like is baked with the second convex rib group R 2, the meat juice and oil are between the second convex ribs 46. And is discharged to the water receiving tray 27 through the outermost opening 44a.

  The third convex rib group R3 is substantially the same as the second convex rib group R2 provided symmetrically on the opposite side to the second convex rib group R2 across the first convex rib group R1. It is similar. That is, a plurality of, for example, 21 third convex ribs 47 are formed. These third convex ribs 47 are shorter in the outer direction, all have substantially the same cross section and extend in parallel or substantially in parallel, and their outer ends form a circular arc shape as a whole, and the inner end Is linear as a whole, and has a generally comb shape in plan view.

  The third convex rib group R3 is provided symmetrically with the second convex rib group R2 in a form orthogonal to the first convex rib group R1, but the first convex rib group There is no crossing with R1. That is, the inner end that forms a straight line as a whole does not extend to the through-hole 44, and when meat or the like is baked with the third convex rib group R 3, the gravy and oil are between the third convex ribs 47. And is discharged to the water receiving tray 27 through the outermost opening 44a. Further, since the height of the first convex rib 45 to the third convex rib 47 is lower than the flat region 41 and close to the heater 30, heat is transmitted to the first convex rib 45 to the third convex rib 47. easy.

  On the bottom surface of the cooking plate 40, a plurality of, more specifically, three hanging ribs, such as a first hanging rib 50, a second hanging rib 51, and a third hanging rib 52, have predetermined intervals. Provided substantially concentrically.

  The first hanging rib 50 is a cylindrical rib at the innermost end provided in a form hanging from the outer peripheral end portion of the through hole 44, and meat juice, oil and the like flowing down along the inner wall surface of the through hole 44 are cooking plates 40. It guides so that it may fall to the water receiving tray 27 reliably from the lower end part, without going around to the bottom face.

  The second hanging rib 51 is an intermediate rib provided substantially concentrically at a predetermined distance outside the first hanging rib 50, and is suspended to substantially the same horizontal plane as the first hanging rib 50. As shown in FIG. 8, it is set to a length that enters the water receiving tray 27 in the vicinity of the upper end 27a of the water receiving tray 27, or is formed on the upper surface of a ring-shaped dish lid 55 described later as shown in FIG. The length is set to enter the ring-shaped recess 57.

  The third hanging rib 52 is an outermost rib provided substantially concentrically at a predetermined interval outside the second hanging rib 51, and is suspended to substantially the same horizontal plane as the second hanging rib 51, and the tip thereof is As shown in FIGS. 4 and 8, the length is set so as to cover the upper end 27 a of the water receiving tray 27 at a position near the outside of the upper end 27 a of the water receiving tray 27.

  By combining the first hanging rib 50 to the third hanging rib 52 with the water receiving tray 27 or the ring-shaped tray lid 55 in the above-described form, the path from the through hole 44 to the heat shield member 25 can be further bent. For this reason, it is possible to more reliably prevent the adverse effects that the gravy, oil, and the like flowing down to the through hole 44 flow into the heat shield member 25.

  The water receiving tray 27 is a metal container having a circular shape in plan view, and its outer peripheral surface is slightly smaller than the inner peripheral surface of the first recess 25a in the central portion of the heat shield member 25, and the inner periphery thereof is a through hole 44. The first hanging rib 50 has a larger shape than the outer periphery, and is set in the first recess 25a of the heat shield member 25 in such a manner that its bottom portion is placed on the plurality of support protrusions 26, and water is put therein. . The position where the water receiving tray 27 is set is directly below the through hole 44 of the cooking plate 40, and receives gravy, oil, and the like flowing down from the through hole 44. The shape may be a square, an ellipse, or the like.

  Further, a substantially columnar protrusion 29 is integrally formed in the center of the water receiving tray 27 in a standing manner. This protrusion 29 is for instructing the full water position of the amount of water in the water tray 27, and is provided in a form standing in the center of the interior of the water tray 27, so that whether water is contained or not. If the cooking plate 40 is set, not only when the cooking plate 40 is not set, but also when the water is added. Can be easily seen through the seven openings 44a.

  The full water position of the water receiving tray 27 is set lower than the lower surface of the heater 30. Thus, the influence by the heat of the heater 30 can be reduced by separating the distance between the heater 30 and the water surface. Further, the outer peripheral shape of the water receiving tray 27, the shape of the heater 30 surrounding the water receiving tray 27 (corresponding to the inner heater portion 30a), and the shape of the through hole 44 may be the same. Thus, by making each distance into equal intervals, the bad influence by the splash of water by fall of gravy or oil and the thermal influence with respect to the water receiving tray 27 by the heater 30 can be reduced.

  When only the water tray 27 is set in the first recess 25a of the heat shield member 25 (when there is no ring-shaped pan lid 55 described later), the first on the bottom surface of the cooking plate 40 as shown in FIG. The hanging rib 50 and the second hanging rib 51 enter the water tray 27, and the third hanging rib 52 is located outside the upper end 27a of the water tray 27, thereby forming a twisted and bent path.

  As shown in FIG. 8, even if only the water tray 27 is directly attached, a twisted and bent path can be formed between the cooking plate 40 and the water tray 27, so that gravy, oil, and the like are supplied to the heat shield member 25. Although the effect which does not let it flow out can be show | played, the effect can be heightened more by providing the ring-shaped dish cover 55 shown in FIG.

  As shown in a plan view in FIG. 5, a perspective view in FIG. 6, and a cross-sectional view in FIG. 7, the ring-shaped dish lid 55 has a large central opening 56 at its center, an outer ring-shaped recess 57 and its outer side. It is a metal- or resin-made ring-shaped or donut-shaped member having a ring-shaped convex portion 58, and is used by covering the upper portion of the water receiving tray 27 as shown in FIG.

  The central opening 56 is a relatively large opening, and the inner diameter of the inner peripheral end 56 a thereof is slightly larger than the outer diameter of the first hanging rib 50 of the cooking plate 40, and the water receiving tray 27 covered with the ring-shaped dish lid 55 is provided. After setting at the predetermined position, as shown in FIG. 4, the first hanging rib 50 enters the central opening 56 in the vicinity of the inner peripheral end 56a.

  The ring-shaped concave portion 57 is a ring portion that is recessed downward and formed outward of a horizontal portion 56b that extends outward from the central opening 56. The water tray 27 with the ring-shaped plate lid 55 is set at a predetermined position. Thereafter, as shown in FIG. 4, the second hanging rib 51 enters the ring-shaped recess 57 from above.

  The ring-shaped convex portion 58 is a ring portion protruding upward and formed directly outside the ring-shaped concave portion 57. After the water receiving tray 27 covered with the ring-shaped pan lid 55 is set at a predetermined position, As shown in FIG. 4, the upper end 27 a of the water tray 27 enters the ring-shaped convex portion 58 from below. That is, the ring-shaped convex portion 58 is positioned between the second hanging rib 51 and the third hanging rib 52 of the cooking plate 40.

  FIG. 7A shows a state before the ring-shaped dish lid 55 is put on the water receiving tray 27, and FIG. 7B shows a state after the ring-shaped dish lid 55 is put on the water receiving tray 27. When the ring-shaped dish lid 55 is thus placed on the water receiving tray 27, the upper end 27a of the water receiving tray 27 is fitted into the ring-shaped convex portion 58 of the ring-shaped dish lid 55 to form a unit body. And when this unit body is set in the 1st recessed part 25a of the heat-shielding member 25 and the cooking plate 40 is mounted on it, the 1st drooping rib 50 will fit in the center opening 56, and meat juice, oil, etc. will shield. The harmful effect of flowing in the direction of the heat member 25 is significantly reduced as compared with the case without the ring-shaped dish lid 55.

  The invention of the present application is not limited to the configuration of the above embodiment, and it is needless to say that the design can be appropriately changed without departing from the gist of the invention. Further, in claim 1, it is an essential requirement to bridge a plurality of ribs on the upper part of the through-hole. For example, the invention may be as follows.

In Claim 1, a case main body, a cooking plate provided in the case main body, a heater provided below the cooking plate, a heat shield member provided below the heater, and a lower portion of the cooking plate The cooking plate has a through hole, and is provided below the through hole so that the water tray does not overlap the heater in plan view. A heating cooker featuring.
In Claim 2, a plurality of ring-shaped ribs are provided substantially concentrically on the lower surface of the cooking plate, and an upper end of the water receiving tray enters between adjacent ribs of the plurality of ring-shaped ribs. The cooking device according to claim 1.
In Claim 3, it has a ring-shaped dish lid in the upper end of the said water tray, The heating cooker of Claim 1 or Claim 2 characterized by the above-mentioned.
The cooking device according to any one of claims 1 to 3, wherein the water tray has a protrusion that can detect the amount of water at a central portion thereof.

DESCRIPTION OF SYMBOLS 10 ... Hot plate 20 ... Case main body 21 ... Leg 22 ... Top opening 23 ... Bottom part opening 25 ... Heat-shielding member 25a ... 1st recessed part 25b ... 2nd recessed part 25c ... 3rd recessed part 26 ... Supporting protrusion 27 ... Water pan 27a ... Upper end DESCRIPTION OF SYMBOLS 28 ... Heater support tool 29 ... Projection body 30 ... Heater 30a ... Inner heater part 30b ... Outer heater part 40 ... Cooking plate 41 ... Flat plate area 42 ... Mortar-shaped area 43 ... Partition rib 44 ... Through-hole 44a ... Opening 45 ... First 1 convex rib 46 ... 2nd convex rib 47 ... 3rd convex rib 50 ... 1st hanging rib 51 ... 2nd hanging rib 52 ... 3rd hanging rib 55 ... ring-shaped dish lid 56 ... center opening 56a ... inner circumference End 56b ... Horizontal portion 57 ... Ring-shaped concave portion 58 ... Ring-shaped convex portion R1 ... First convex rib group R2 ... Second convex rib group R3 ... Third convex rib group

Claims (2)

A case main body, a cooking plate provided in the case main body, a heater provided below the cooking plate, a heat shield member provided below the heater, and a water tray provided below the cooking plate A cooking device comprising:
The cooking plate has a mortar-shaped region inclined downward,
In the central part of the mortar-shaped region, there is a through hole,
The through-hole is divided into a plurality of openings in a plan view by the plurality of ribs while a plurality of ribs are bridged in parallel at the upper part thereof,
A cooking device according to claim 1, wherein the water tray is provided below the through hole so as not to overlap the heater in plan view.   The cooking device according to claim 1, wherein a ring-shaped rib is provided on a lower surface of the cooking plate, and an upper end of the water receiving tray enters the ring-shaped rib.

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