JP6491252B2 - Frying pan - Google Patents

Description

  The present technology relates to a frying pan.

  Wok is a versatile pot that can be used for various cooking methods such as stir-fried, baked, boiled, fried, and steamed, and is used not only by Chinese cooks but also by ordinary households. Yes. A conventional wok has, for example, a round bottom as can be seen in Patent Document 1. In other words, the bottom surface is a curved surface with a curvature. When heating a conventional wok, it is not stable when placed on a stove that is commonly used in the home, so a dedicated stove that concentrates high heat power on one point is often used.

  On the other hand, as a stove-type cooking utensil, in recent years, an electromagnetic cooker using induction heating (hereinafter referred to as “IH cooking heater”) as mentioned in Patent Document 2 has been widely used.

JP 2009-240739 A JP 2014-086323 A

  However, when trying to use the above-mentioned wok with an IH cooking heater, the shape of the conventional wok is limited to one point or a very narrow area at the bottom of the pot that touches the IH cooking heater. Absent. There was a problem that it could not be used for cooking because sufficient heating could not be obtained.

  In view of these circumstances, an object of the present invention is to provide a frying pan that has the same feeling as a wok and can be cooked with a general household stove (Ikutoku) and an IH cooking heater.

The frying pan according to one embodiment of the present invention that achieves the above object includes a main body having an inner surface and an outer surface.
The inner surface is composed only of a curved surface.
The outer surface has a flat bottom surface.

  As described above, the frying pan has an inner surface formed of only a curved surface, like the wok. On the other hand, the outer surface has a flat bottom surface. Thereby, while having the advantage of a wok as it is, the use for the purpose of cooking with a household stove and an IH cooking heater can be enabled. That is, the above object is achieved.

  In the frying pan, the outer surface may have a side surface surrounding the bottom surface, and in this case, the curvature of the inner surface increases toward the center of the inner surface on the inner surface facing the side surface, and the bottom surface The inner bottom surface opposite to may be configured to become smaller toward the center.

  In the case of this configuration, the curvature of the inner surface of the main body portion changes from a small one to a large one and again to a small one from the edge to the inner bottom surface and the center of the inner bottom surface. The inner bottom surface is a part of the inner surface corresponding to the back side of the planar bottom surface. According to this configuration, a frying pan is obtained in which the inner bottom surface corresponding to the heated portion is configured with a gently curved surface, and the side portion corresponding to the outer portion rises high.

  In the frying pan, the outer surface may be configured to have a maximum distance between the inner surface and a boundary between the side surface and the bottom surface.

  In the case of this configuration, the curvature of the side surface is equal to or less than the curvature of the inner surface which is the back side (inner side). Therefore, the side surface draws a gentler curve than the inner surface and reaches the bottom surface (outer bottom surface), resulting in a certain frying pan thickness. The inner bottom surface described above is a curved surface that bulges outward, but the bulge can be absorbed by the thickness generated by this configuration.

  ADVANTAGE OF THE INVENTION According to this invention, it can provide the frying pan which can be cooked with a common household stove (5 morals) and an IH cooking heater, having the same usability as a wok.

It is a perspective view showing the whole frying pan concerning one embodiment of the present invention. It is a perspective view which shows the main-body part of the frying pan which concerns on one Embodiment of this invention. It is a perspective view which shows the main-body part of the frying pan which concerns on one Embodiment of this invention. It is a bottom view which shows the main-body part of the frying pan which concerns on one Embodiment of this invention. It is sectional drawing of the main-body part of the frying pan which concerns on one Embodiment of this invention. It is sectional drawing of the main-body part of the frying pan which concerns on one Embodiment of this invention.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings.

  Referring to FIG. 1, the entire structure of a frying pan 1 according to this embodiment is shown. As shown in the figure, the frying pan 1 has a main body portion 10 and a handle portion 15. In the following, the drawing of the handle portion 15 is omitted.

  2, 3, and 4, a detailed configuration of the main body 10 is shown. 2 is a perspective view of the main body 10 viewed from obliquely above, FIG. 3 is a perspective view of the main body 10 viewed from obliquely below, and FIG. 4 is a bottom view of the main body 10.

  As shown in FIGS. 1, 2, and 3, the main body 10 of the frying pan 1 is roughly a bowl-shaped or pan-shaped container having an open upper end.

  The material of the main body 10 is an aluminum alloy, but is not limited to this. Other examples of the material of the main body 10 include iron and stainless steel. In the case of an aluminum alloy, there is an advantage that heat conduction is good.

  Although the manufacturing method of the main-body part 10 is die-cast, this is not limited, either. However, as will be described later, since the thickness of the main body portion 10 of this embodiment varies depending on the portion, when die casting is employed, there is an advantage that a highly accurate product is produced compared to the case of pressing.

  As described above, the main body portion 10 has a container shape with an upper end opened, whereby the inner surface 11 and the outer surface 12 of the main body portion 10 are defined.

  The main body 10 has an edge 13 that connects the opening end of the inner surface 11 and the upper end of the outer surface 12. The edge 13 is provided with a protrusion 14. Although the protruding portion 14 is not an essential configuration, the cooker can hold the frying pan 1 with both hands by holding the frying pan 1 with the handle portion 15 and placing the hand on the protruding portion 14. .

  Out of the surface of the main body 10, the outer surface 12 is a side to be heated by an external stove fire or the like, and the inner surface 11 is a side to which a food to be heated is put. As shown in FIGS. 1 and 2, the inner surface 11 is composed only of a curved surface. In other words, the inner surface 11 does not have a flat portion. On the other hand, as shown in FIGS. 3 and 4, the outer surface 12 has a flat bottom plane 122.

  The inner surface 11 is coated with a fluororesin and is configured to prevent food from sticking. The outer surface 12 is also coated with a fluororesin. Therefore, dirt such as boiled spills is difficult to stick. As shown in FIGS. 3 and 4, the bottom plane 122 is provided with wavy undulations. This wavy undulation is provided so as to spread concentrically from the center of the main body 10 and functions as a slip stopper.

  The main body 10 includes a bottom 17 that is heated by an external stove fire, and a side 16 that surrounds the bottom 17 in a crown shape and rises in the z-axis upward direction.

  The side portion 16 has a side surface 121 on the outer surface 12 side, and an inner surface 111 that faces the side surface 121 on the inner surface 11 side. The bottom portion 17 has an inner bottom surface 112 on the inner surface 11 side that faces the bottom plane 122.

  5 and 6 are sectional views of the main body 10, and a more detailed configuration will be described below. FIG. 5 is a cross-sectional view of the main body 10 cut along a plane passing through the straight line AB shown in FIGS. 2 and 4 and orthogonal to the xy plane (zx plane passing through the center of the inner bottom surface 112). 6 is a cross-sectional view of the main body 10 cut along a plane passing through the straight line CD shown in FIG. 4 and orthogonal to the xy plane (yz plane passing through the center of the inner bottom surface 112).

  As shown in FIGS. 5 and 6, the inner surface 111 is configured such that the radius of curvature R changes from 250 to 50 (the unit of R is mm) and the curvature increases from the edge 13 to the inner bottom surface 112. Has been. Further, the inner bottom surface 112 changes from a radius of curvature 50 to 601.5 as it goes from the edge of the inner bottom surface 112 to the center of the inner bottom surface 112, so that the curvature becomes smaller. The center of the inner bottom surface 112 is the center of the main body 10 indicated by a chain line in the drawing.

  As described above, in the present embodiment, on the inner surface 11 of the main body portion 10, the curvature decreases from a smaller one to a larger one as it goes from the edge 13 to the center of the inner bottom surface 112 and the inner bottom surface 112. To change. According to this configuration, the frying pan 1 is obtained in which the inner bottom surface 112 corresponding to the bottom portion 17 to be heated is formed with a gently curved surface, while the side portion 16 rises high.

  As shown in FIGS. 5 and 6, the side surface 121 of the outer surface 12 is configured such that the curvature at an arbitrary point is the same as or less than the curvature at a point on the inner surface 11 corresponding to that point. Has been. For example, when the curvature of the inner surface 111 is R250, the curvature of the side surface 121 on the back side is R250. The curvature of the inner surface 111 close to the bottom 17 is R50, but the curvature of the side surface 121 on the back side of the portion is R73.48.

  Thus, in this embodiment, it is comprised so that the curvature of the side surface 121 may become below the curvature of the inner surface 111 which is the back side (inner side). Therefore, when the side surface 121 draws a gentler curve than the inner side surface 111 and reaches the bottom portion 17, a certain amount of thickness can be generated at the bottom portion 17.

  The bottom plane 122 is a flat plane having no curvature. However, as shown in the drawing as a curved surface having a radius of curvature R = 601.5, the inner bottom surface 122 is a curved surface that swells outward. In order to maintain the strength of the main body 10, a sufficient thickness is required near the center of the main body 10. As described above, in the present embodiment, a thick portion is generated around the edge of the bottom 17. Therefore, it is possible to secure the thickness of the central part necessary for the main body part 10 to maintain strength.

  The radius of curvature of the inner bottom surface 112 is preferably R = 601.5 or less, and if the radius of curvature is larger than this (the curvature is small), the advantage of the wok that the food being heated tends to gather in the center, etc. Cannot be obtained sufficiently. If the bottom of the pan is inclined, the liquid or gel-like food to be heated naturally moves downward in the inclination by gravity acting downward in the z-axis direction. Therefore, in the present embodiment, by setting R to 601.5, the heating target is gathered in the center and is not dispersed.

  On the other hand, the radius of curvature of the inner surface 111 is preferably R = 50 or more, and if the radius of curvature is smaller (larger curvature), the surface area of the inner surface 11 that can conduct heat to the foodstuff becomes narrower, This also does not provide the full advantage of a Chinese wok. The present embodiment realizes a gentle curve by setting R to 50, thereby increasing the area of the inner surface 11 in contact with the same amount of food and enabling efficient heating.

  As described above, in the frying pan 1 according to the present embodiment, the main body portion 10 excluding the handle portion 15 and the like has the inner surface 11 composed of only a curved surface and the planar bottom plane 122. Thereby, while having the advantage of a wok as it is, use with an IH cooking heater can be enabled. That is, a highly versatile cooking utensil can be provided.

  The curved surface of the inner surface 11 brings about the effect of collecting the food being heated in the center. In particular, if the food is liquid or gel, the effect is remarkable. This is because the foodstuff moves toward the bottom of the inner bottom surface 112 provided by gravity acting downward in the z-axis direction. Therefore, it is possible to easily cook dishes that are desired to be made round, such as fried eggs, hot cakes, oyakodon and crab balls. Unlike the above-described embodiment, for example, if the inner bottom surface 112 is a flat surface, the ingredients of these dishes spread to the end, and there is a possibility that they cannot be made neatly.

  The structure provided by the curved surface of the inner surface 11 and the bottom flat surface 122 acts so that the thickness of the bottom portion 17 becomes smaller toward the center, thereby improving heating efficiency as an effect. Therefore, according to this embodiment, it is possible to cook less oil and seasonings.

  In addition, according to the present embodiment, it is possible to provide at least six kinds of cooking methods such as fry, boil, fry, bake, boil, and steam (when using a steamer).

  Various modifications can be made to the above-described embodiment.

DESCRIPTION OF SYMBOLS 11 ... Inner surface 111 ... Inner side surface 112 ... Inner bottom surface 12 ... Outer surface 121 ... (Outer) side surface 122 ... Bottom plane 13 ... Edge part 14 ... Projection part 15 ... Handle part 16 ... Side part 17 ... Bottom part

Claims (3)

A main body having an inner surface and an outer surface;
The outer surface, possess a side surface surrounding the bottom surface and planar bottom surface,
The inner surface is composed only of a curved surface, and has an inner surface corresponding to the rear surface of the side surface and an inner bottom surface corresponding to the rear surface of the bottom surface,
The radius of curvature of the inner surface decreases from the edge of the main body portion toward the boundary between the inner surface and the inner bottom surface on the inner surface, and approaches the center of the inner bottom surface from the boundary on the inner bottom surface. A frying pan that grows according to . A frying pan according to claim 1,
The curvature radius of the inner surface is
In the inner bottom surface, R = 601.5 mm or less,
A frying pan having R = 50 mm or more on the inner surface . A frying pan according to claim 2,
The frying pan in which the radius of curvature of the inner surface is R = 50 mm at the boundary .

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