JP6916628B2 - Cooking equipment - Google Patents

Description

According to the present invention, a metal plate is placed above a gas burner or an electric heater used when cooking an object to be fired such as fish and meat, and the metal plate is heated to a reddish state to cook the object to be fired. Regarding cooking equipment that can be done.

Conventionally, there has been known a cooking equipment in which a grill is provided above a burner or an electric heater, and fish, meat, or the like is placed on the grill to cook. Above all, in order to improve the firing efficiency of the objects to be fired such as fish and meat, and to prevent the generation of smoke and soot generated by burning or burning the gravy, oils and fats, seasonings, etc. from the objects to be fired. It has been proposed to use a so-called hot plate heating type gas burner. In a hot plate heating type gas burner, in general, hot plates are arranged above the pipe burner at predetermined intervals, and the hot plate is heated by a flame from the pipe burner until it becomes reddish. A thing that radiates radiant heat.

For example, in Patent Document 1 (Japanese Unexamined Patent Publication No. 6-229519), a heat plate having a substantially semi-arc-shaped cross section that opens downward at a predetermined interval is provided above a burner pipe having a large number of flame holes. A hot plate heating type gas that is arranged and forcibly supplies an air-gas mixture that satisfies a predetermined excess air ratio into the burner pipe to generate thin film combustion along the cross-sectional shape of the hot plate. The burner is disclosed. In the hot plate heating type gas burner of Patent Document 1, since the hot plate is directly heated by the high temperature combustion flame formed in the form of a thin film, the temperature of the hot plate becomes high, and as a result, the radiant heat component is increased. It is disclosed that it is possible to significantly reduce the generation of smoke and soot.

Further, in Patent Document 2 (Japanese Unexamined Patent Publication No. 2007-315684), an elongated metal plate having a substantially arcuate cross section and satisfying a predetermined wall thickness is provided above the pipe burner at a predetermined interval and is opened downward. A hot plate heating type gas burner that generates thin film combustion along the cross-sectional shape of the metal plate by disposing the gas burner is disclosed. In the hot plate heating type gas burner of Patent Document 2, as in Patent Document 1, the metal plate is directly heated by the high-temperature combustion flame formed in the form of a thin film, so that the surface temperature of the metal plate is raised. Can be done. However, if the metal plate is heated by the combustion flame and continues to be in a red-hot state, the metal plate may be thermally deformed. Therefore, the top of the metal plate is raised above the other range while maintaining the same wall thickness. It is disclosed that the shape is made to have a shape.

Japanese Unexamined Patent Publication No. 6-229519 Japanese Unexamined Patent Publication No. 2007-315684

However, in the hot plate heating type gas burners described in Patent Document 1 and Patent Document 2, since the surface temperature of the hot plate (metal plate) is high, meat juice, fats and oils, and seasonings can be obtained from objects to be fired such as fish and meat. Even if the ingredients etc. drip on the surface of the hot plate, the meat juice, oils and fats, seasonings, etc. are instantaneously boiled and scattered on the surface of the hot plate, so that the generation of smoke and soot can be significantly reduced. On the other hand, the mailerd reaction caused by heating the meat juice, fats and oils, seasonings and the like is less likely to occur, and the aroma derived from the mailerd reaction is hardly generated. As a result, there is a problem that the flavor of the product to be fired is unsatisfactory because the aroma hardly adheres to the product to be fired. In the Maillard reaction, the cells of the object to be fired such as fish and meat are destroyed by heat and dripping, and the sugar contained in the seasoning such as soy sauce and the amino compound chemically react and become brown. It is a phenomenon that colors and emits fragrance.

The present invention has been made in view of the above problems, and while effectively preventing the generation of smoke and soot derived from a product to be fired such as fish and meat, the aroma derived from the Maillard reaction is attached to the product to be fired. Provided is a cooking equipment for improving the flavor of a product to be fired.

The cooking pottery device according to one aspect of the present invention has a housing having an open upper surface and a spout that is housed in the housing and ejects a mixture of fuel gas and air upward. A gas burner that burns the air-fuel mixture ejected from the outlet to form a flame, and a gas burner housed in the housing, above the ejection port, separated from the ejection port, and arranged parallel to the gas burner. It includes a hot plate to be installed and a rod member housed in the housing and arranged so as to face the hot plate.

With this configuration, thin-film combustion can be generated along the cross-sectional shape of the hot plate to heat the hot plate to a red-hot state, so that smoke and soot derived from objects to be fired such as fish and meat are generated. Can be effectively prevented. Furthermore, by using the radiant heat of the hot plate heated to a high temperature to heat the rod member to a temperature below the surface temperature of the hot plate and suitable for the Maillard reaction, the meat juice and seasoning dripping from the object to be fired. When the agent or the like adheres to the rod member, the Maillard reaction, which is a chemical reaction between the sugar and the amino compound, occurs, and the aroma can be attached to the product to be fired, and the flavor of the product to be fired can be improved.

Further, in the cooking equipment of the present invention, it is preferable that the surface temperature of the hot plate is 800 ° C. to 1000 ° C. and the surface temperature of the rod member is 350 ° C. to 650 ° C.

Further, in the cooking equipment of the present invention, the gas burner is composed of a plurality of tubular pipe burners, the plurality of pipe burners are arranged in parallel with each other in the housing, and the plurality of hot plates are provided. It is preferable that the rod members are arranged in parallel to each other in the housing, and the rod members are arranged between two adjacent hot plates in the housing.

Further, in the cooking equipment of the present invention, it is preferable that the hot plate has a semicircular cross section that opens toward the spout.

Further, in the cooking equipment of the present invention, the rod member may be formed of metal or ceramic.

Further, in the cooking equipment of the present invention, one end and the other end of the rod member may be detachably supported by the edge portion of the housing.

Further, in the cooking equipment of the present invention, one end and the other end of the rod member may be supported by a mounting member that is detachably mounted on the edge of the housing.

Further, in the cooking equipment of the present invention, the above-mentioned placing member may be provided with a notch, and one end and the other end of the rod member may be supported on the notch.

The cooking equipment according to one aspect of the present invention includes a housing having an open upper surface, an electric heater housed in the housing and having a heat source inside, and a housing housed in the housing and facing the electric heating heater. The rod member is provided with a rod member, and the surface temperature of the rod member is 350 ° C. to 650 ° C.

According to this configuration, even if an electric heater that can be a high-temperature heat source without generating thin-film combustion is used instead of the gas burner, smoke and soot derived from objects to be fired such as fish and meat can be effectively generated. It can be prevented, and by heating the rod member to a temperature suitable for the Maillard reaction using the radiant heat of a high-temperature electric heater, the meat juice and seasonings dripping from the object to be burned become the rod member. When attached, a Maillard reaction occurs and aroma can be attached to the object to be fired, and the flavor of the object to be fired can be improved.

Further, the cooking equipment of the present invention further includes a hot plate housed in the housing, above the electric heater, separated from the electric heater, and arranged in parallel with the electric heater. The surface temperature of the hot plate may be 800 to 1000 degrees.

According to the present invention, while effectively preventing the generation of smoke and soot derived from an object to be fired such as fish and meat, the aroma derived from the Maillard reaction is attached to the object to be fired to improve the flavor of the object to be fired. It is possible to provide a baking machine for cooking that realizes the above.

It is a perspective view which shows typically the structure of the cooking pottery equipment which concerns on one Embodiment of this invention. It is a front view which shows typically the structure of the cooking pottery equipment which concerns on one Embodiment of this invention. It is a side view which shows typically the structure of the cooking pottery equipment which concerns on one Embodiment of this invention. It is a top view schematically showing the structure of the cooking pottery equipment which concerns on one Embodiment of this invention from the upper part of the cooking pottery equipment. It is sectional drawing which shows the cooking equipment shown in FIG. 4 schematically between XX'. It is a perspective view which shows the rod member and the mounting member which concerns on one Embodiment of this invention. It is a perspective view which shows the mounting member which concerns on one Embodiment of this invention. It is a figure which shows the relationship between the surface temperature of the hot plate which concerns on one Embodiment of this invention, and the generation of smoke (charring odor). It is a figure which shows the relationship (sensory evaluation experiment) of the surface temperature of the rod member which concerns on one Embodiment of this invention, and the generation of smoke and aroma.

Hereinafter, various embodiments of the present invention will be described with reference to the accompanying drawings. The same reference numerals are given to the common constituent requirements in the drawings. It should also be noted that the components represented in one drawing may be omitted in another for convenience of explanation. Furthermore, it should be noted that the attached drawings are not always drawn to the correct scale.

1. 1. Configuration of Cooking Pottery Equipment Hereinafter, the cooking pottery equipment 1 according to the embodiment will be described with reference to FIGS. 1 to 3.
The cooking utensil 1 according to the embodiment includes a housing 100 having an opening upper surface 110, a front box 500 projecting from the front wall of the housing 100, and a lateral surface projecting from the side wall of the housing 100. Includes box 600 and. The housing 100 houses the gas burner 200, the hot plate 300, and the rod member 400. The details and relative positional relationship of the gas burner 200, the hot plate 300, and the rod member 400 will be described later.

In the front box 500, fuel gas is supplied to the gas burner 200 via an operation unit 510, an air supply device (not shown) for supplying primary air to the pipe burner 210 constituting the gas burner 200, and a nozzle (not shown). A gas cock (not shown) to be supplied, an ignition device (not shown) of the pipe burner 210, and the like are housed. The air supply device is provided with a fan (not shown) and an air supply chamber (not shown), and the air supply chamber accommodates one open end of a pipe burner 210, which will be described later. Further, one end of the nozzle is also housed in the air supply chamber. As a result, in the air supply chamber, the fuel gas and the primary air pressurized by the fan are supplied to form an air-fuel mixture, and the air-fuel mixture is supplied from the opening end of the pipe burner 210 to the pipe burner 210. It is supplied to the inside of. As the fan described above, it is preferable to use, for example, a turbofan capable of supplying primary air having a high pressure.

In the cooking equipment 1 according to the embodiment, a mixture of fuel gas and air is supplied into the pipe burner 210 at a predetermined pressure from an outlet (not shown) provided in the pipe burner. , Such an air-fuel mixture can be ejected. At the same time that the ignition device is ignited and put into a combustion state, when the air-fuel mixture is ejected from the spout, the flame from the pipe burner can be transferred to the air-fuel mixture to form a flame.

The horizontal box 600 contains a base (not shown) for controlling the flow rate of the fuel gas. Such a board is used for the rotation speed of the above-mentioned fan (not shown) housed in the front box 500, the time from the ignition operation to the start of rotation of the fan, the control of a general extinguishing safety device, and the like. It will be provided. With this substrate, for example, after spontaneous combustion is generated (ignition by an ignition device), it is possible to shift to thin film combustion at an optimum timing. A power plug 800 for activating the board is connected to the horizontal box 600.

The cooking pottery device 1 according to the embodiment may further include a back guard 700 extending upward from the back surface of the housing 100. The back guard 700 includes gravy, fats and oils, seasonings, etc. generated when fish, meat, etc. are placed and cooked on a gridiron (not shown) placed along the opening surface 110 of the housing 100. It is provided to prevent the scattering of splashes.

1-1. Housing 100
The housing 100 may be made of metal (for example, stainless steel) having excellent heat resistance and fire resistance, and a housing 100 having a size generally used as a cooking equipment can be used. The size may be large enough to accommodate one plate 300 and one rod member 400.

The shape of the housing 100 is not particularly limited, but may be a general rectangular parallelepiped as shown in FIG. 1, and the rectangular upper surface 110 is open. On the upper surface 110, a gridiron (not shown) for placing a fired object such as fish or meat can be arranged. The grill can be arranged by hanging it on the upper surface edge 112, for example.

As shown in FIGS. 1 to 3, a fire bed is formed on the inner upper side of the housing 100, and the gas burner 200, the hot plate 300, and the rod member 400 are housed in the housing 100. On the other hand, a water storage tank 180 that can be pulled out from the front surface of the housing 100 and attached to and detached from the housing 100 is provided on the inner lower side of the housing 100. The water storage tank 180 is provided for collecting droppings such as water and oil generated when the object to be fired is cooked.

At the lower end of the housing 100, a height adjusting mechanism 900 that can move the entire cooking equipment 1 in the height direction (in the vertical direction of the paper surface in FIGS. 2 and 3) is attached. As a result, when cooking the object to be fired, the cooking equipment can be used at a position suitable for the user.

A step 150 may be provided on the inner wall of the housing 100 in order to install at least one of the gas burner 200, the hot plate 300, and the rod member 400 inside the housing 100. As a result, for example, as shown in FIG. 1, the pipe burner 210 is erected inside the housing 100 by arranging one end and the other end of the pipe burner 210 constituting the gas burner 200 so as to be supported by the step 150. can do. Similarly, one end and the other end of the hot plate 300, and one end and the other end of the rod member 400 can also be arranged so as to be supported by the step 150 and erected inside the housing 100.

The steps 150 are parallel to each other along the height direction (in the vertical direction of the paper surface in FIGS. 2 and 3) of the inner wall of the housing 100 (for example, the inner wall of the front surface 120 and the inner wall of the back surface 130). A plurality of them may be arranged. Thereby, for example, the pipe burner 210 is erected on the step located at the lowest position, and the hot plate 300 is erected on the step located above the step (the step supporting the erection of the pipe burner 210), and the rod member is erected. If the 400 is erected on the step located at the uppermost position (positioned above the step supporting the erection of the hot plate 300), the rod member 400, the hot plate 300, and the gas burner can be arranged from above. The relative position in the height direction can be set in the order of 200. This is an example of using a plurality of steps, but if more steps are provided on the inner wall of the housing 100, the relative positional relationship of the gas burner 200, the hot plate 300, and the rod member 400 in the height direction. It is possible to increase the variation of.

As will be described later, the hot plate 300 is arranged above a spout (not shown) provided in the pipe burner 210 (gas burner 200). Here, the clearance in the height direction between each of the plurality of steps described above is set to a predetermined value (the distance between the ejection port and the hot plate 300 that is most suitable for generating thin-film combustion). By doing so, it is possible to efficiently generate thin film combustion.

Further, the rod member 400 needs to be heated to a temperature at which the Maillard reaction can be generated by the radiant heat of the heat plate 300, while the rod member 400 eats the object to be fired by changing the height position of the rod member 400. The probability of occurrence of the Maillard reaction can be controlled according to the preference of the user. For example, when it is desired to increase the probability of occurrence of the Maillard reaction and attach a strong fragrance to the object to be fired, the oil of the object to be fired, which is dropped on the hot plate 300 and is repelled and scattered on the surface of the hot plate 300, etc. The above-mentioned step (several steps) is provided at a position where the height position of the rod member 400 is substantially equal to or above the hot plate 300 so that the rod member 400 can adhere to the rod member 400. The rod member 400 may be erected. On the contrary, when it is desired to reduce the probability of occurrence of the Maillard reaction, the above-mentioned step (several steps) is provided at a position where the height position of the rod member 400 is lower than the hot plate 300, and the step is set. The rod member 400 may be erected.

1-2. Gas burner 200
As shown in FIGS. 1 and 5, the gas burner 200 has, for example, a plurality of tubular pipe burners 210, and the plurality of pipe burners 210 are in the extending direction of the housing 100 (longitudinal direction of the housing 100). ) Are arranged in parallel with each other. The tubular pipe burner 210 is made of metal, and a plurality of spouts (not shown) for ejecting a mixture of fuel gas and air upward are formed at the top of the pipe burner 210 along the longitudinal direction. ing. Further, the tubular pipe burner 210 is inserted into the front surface 120 of the housing 100, one end thereof is opened, and the pipe burner 210 is housed in the air supply device (air supply chamber) housed in the front box 500. In FIG. 1, for convenience, one end of the pipe burner 210 is configured to face (or abut) the front surface 120 of the housing 100, but in reality, the pipe burner 210 is inserted through the front surface 120. is doing. On the other hand, the other end of the pipe burner 210 faces the back surface 130 of the housing 100 and is flattened and closed.

One end of the opening of the pipe burner 210 is connected to an air supply chamber (not shown) in the air supply device housed in the front box 500 through the front surface 120 of the housing 100. As described above, the fuel gas and the primary air pressurized by the fan (not shown) in the air supply device are supplied to the air supply chamber through the nozzle (not shown). An air-fuel mixture is formed, and the air-fuel mixture is supplied to the inside of the pipe burner 210 from one open end of the pipe burner 210.

Inside the pipe burner 210, as described above, the fuel gas and the primary air are supplied, respectively, to generate an air-fuel mixture in which the fuel gas and the primary air are mixed in advance. Then, the air-fuel mixture is supplied at a predetermined pressure inside the pipe burner 200, and is ejected from an outlet (not shown) provided in the pipe burner 210. At the same time that the ignition device housed in the front box 500 is ignited to be in a combustion state, when the air-fuel mixture is ejected from the spout, the flame from the pipe burner 210 is transferred to the air-fuel mixture and the jet is ejected. A flame can be formed upwards at the outlet. Since the air-fuel mixture is ejected from the spout of the pipe burner 210 toward the hot plate 300 arranged above the spout, once the air-fuel mixture is burned to form a flame, the flame is heated. Since it collides with the inner surface of the plate 300, the flame is formed in a thin film shape along the shape of the inner surface of the hot plate 300 (for example, a semicircular arc shape as shown in FIGS. 1 and 5).

As described above, the pipe burner 210 is supported and erected by the step 150 provided in the housing 100, but the flattened other end of the pipe burner 210 is fixed to the step 150 by screwing or welding. ..

1-3. Hot plate 300
As shown in FIGS. 1, 4, and 5, the hot plate 300 may be a thin metal plate having excellent heat resistance and fire resistance, and may be above the pipe burner 210 (the jet provided on each pipe burner 210). Located above the exit). The hot plate 300 corresponding to each pipe burner 210 is separated from the pipe burner 210 by a predetermined distance in the height direction, and is arranged parallel to the pipe burner 210. Further, as described above, as shown in FIG. 1, for example, since the plurality of pipe burners 210 are arranged and formed in parallel along the extending direction of the housing 100, a plurality of pipe burners 210 correspond to each pipe burner 210. The hot plates 300 of the above are used, and the plurality of hot plates 300 are arranged in parallel with each other along the extending direction of the housing 100.

As shown in FIGS. 1 and 5, the hot plate 300 may have a strip shape that matches the shape extending in the longitudinal direction of the tubular pipe burner 210, and the spout provided in the pipe burner 210. It is preferable to have a semicircular arc-shaped cross section that opens toward. As a result, the distance between the spout provided in the pipe burner 210 and all the inner surfaces of the hot plate 300 can be made uniform. Therefore, when the air-fuel mixture ejected from the ejection port is burned to form a flame, the flame collides with the inner surface of the hot plate 300, and a thin film is formed along the inner surface shape of the hot plate 300 in a semicircular cross section. Since it is formed in a shape, the entire surface of the hot plate can be uniformly and evenly heated to a reddish state.

FIG. 8 is a diagram showing the relationship between the surface temperature of the hot plate 300 and the generation of smoke (burnt odor). According to this, the surface temperature of the hot plate 300 is preferably heated to 800 ° C. or higher, particularly 800 ° C. to 1000 ° C. by the flame of the air-fuel mixture formed in the form of a thin film. When the surface temperature of the hot plate 300 is heated to 800 to 1000 degrees, even if the liquid of the meat juice of the object to be fired or the liquid of the seasoning such as fat or soy sauce is dropped on the surface of the hot plate 300, the liquid is instantaneous. Because it boils, it will be repelled without adhering to the surface of the heat plate 300. As a result, it is possible to effectively prevent the burning odor caused by smoke and the stain on the hot plate 300 caused by soot.

The size of the strip-shaped and semi-arc-shaped heat plate 300 according to the embodiment may be appropriately selected based on the size of the pipe burner 210 used. For example, (the diameter of the pipe burner 210 is about 15 mm, When the clearance (gap) between the pipe burners is about 50 mm), a pipe burner having a diameter of about 20 mm, a total length (length) of about 280 mm, a height of about 15 mm, and a thickness of about 1 mm can be used.

The hot plate 300 may be provided with a plurality of notches, grooves, and holes (notches, grooves, and holes) in the inner wall of the front surface 120 and the inner wall of the back surface 130 of the housing 100 according to the cross-sectional shape of the hot plate 300. ) May be provided and installed in the housing 100. Further, as described above, the housing 100 may be supported and erected by a step 150 provided on the housing 100, or may be detachably hooked on the upper surface edge 112 of the housing 100, for example, as in the mounting member 410 described later. The separate member may be separately provided on at least one of the front surface 120 and the back surface 130 of the housing 100, and the hot plate 300 may be erected on the housing 100 so as to be supported by the separate member. It is preferable that the hot plate 300 is detachably mounted on the housing 100 or another member. As a result, when the hot plate 300 deteriorates, it can be easily replaced. Further, for example, when it is desired to cook the object to be fired at a high temperature, the hot plate 300 is arranged to form a thin flame as described above to increase the radiant heat component from the hot plate 300, and on the other hand, the object to be fired. When cooking of the fired product is completed and you simply want to keep the fired product warm, or when you want to slowly bake the fired product at a low temperature, remove the hot plate 300 from the housing 100 and use a thin flame. It is also possible to form a low temperature flame without forming it. As a result, the cooking equipment according to the embodiment can realize various cooking methods according to the needs of the user.

1-4. Bar member 400
The rod member 400 may be formed of a metal having excellent heat resistance and fire resistance, for example, stainless steel, a nickel alloy, a rolled steel plate, or the like, or a ceramic made of a sintered body such as alumina, zirconia, silicon carbide, or tungsten carbide. May be molded by. As shown in FIGS. 1, 4 and 5, the rod member 400 is arranged so as to face the hot plate 300. More preferably, the rod member 400 is arranged between two adjacent hot plates 300 among a plurality of hot plates 300 arranged parallel to each other along the extending direction of the housing 100. As a result, the entire rod member 400 is uniformly heated by the radiant heat of the two hot plates 300 heated to a high temperature of 800 degrees or more, so that temperature unevenness of the rod member 400 can be prevented, and as a result, efficiency can be prevented. It is possible to generate a Maillard reaction.

The cross-sectional shape of the rod member 400 can be appropriately selected from a round shape, a triangular shape, a square shape, and the like. The diameter (width) of the rod member 400 is not particularly limited, but is preferably changed according to the distance between the two adjacent hot plates 300 described above. For example, if the distance between the two adjacent hot plates 300 described above is 50 mm, the diameter (width) of the rod member 400 is 15% to 30% (7 mm) of the distance 50 mm between the two hot plates 300. ~ 15 mm) is preferable from the viewpoint of the heating efficiency of the hot plate 300 to the rod member 400 by the radiant heat and the surface temperature of the rod member 400 being maintained at a temperature suitable for causing the mailerd reaction.

In FIG. 9, in a state where the surface temperature of the rod member 400 is heated to a predetermined temperature, meat juice (commercially available beef is baked in a frying pan and exuded liquid is collected) and commercially available soy sauce are heated to such a predetermined temperature. It is the result of conducting an experiment to sensually evaluate the generation of smoke and the generation of aroma by dropping it on the surface of the rod member 400, and is a diagram showing the relationship between the surface temperature of the rod member 400 and the generation of smoke and aroma. be. According to this experiment, as shown in FIG. 9, the surface temperature of the rod member 400 is preferably heated to 350 ° C. to 650 ° C. for the occurrence of the Maillard reaction that emits aroma. Since the rod member 400 is heated by the radiant heat of the heat plate 300 heated to a high temperature, the distance from the heat plate 300 (heat plate 300) so that the surface temperature of the rod member 400 is 350 to 650 degrees. It is necessary to appropriately design the separation distance in the height direction and the separation distance in the extension direction of the housing 100). As a result, when the oil or the like dripping from the object to be fired adheres to the rod member 400, a Maillard reaction occurs and the aroma can be attached to the object to be fired, and the flavor of the object to be fired can be improved.

As described above, the rod member 400 may be erected by being supported by a step 150 provided in the housing 100, or may be detachably hooked on the upper surface edge 112 of the housing 100 as shown in FIG. The mounting member 410 is provided on the front surface 120 and the back surface 130 of the housing 100, and one end and the other end of the rod member 400 are supported by the stepped portion 413 provided on the mounting member 410, so that the rod member 400 can be attached and detached. It may be erected. The mounting member 410 is mounted by hooking the hooking portion 412 on the upper surface edge 112 of the housing 100. In FIG. 6, the hot plate 300 has a shape cut in the middle for convenience, but in reality, it extends in the same direction as the rod member 400.

As a result, after the Maillard reaction occurs due to the gravy or seasoning dropped from the object to be fired on the bar member 400, the bar member 400 is removed from the mounting member 410 before the gravy or seasoning is burnt. It is possible to prevent the generation of smoke that causes odor and soot that causes dirt.

Further, the mounting member 410 is detachable from the housing 100, so that the mounting member 410 has a different shape as shown in FIGS. 6 and 7 (the mounting member 410 in FIG. 6). The mounting member 410 in FIG. 7 has a different shape, and the mounting member 410 in FIG. 7 can mount the rod member 400 at a higher position), and one can be selected depending on the situation. Since it is possible, the position of the rod member 400 in the housing 100 in the height direction can be changed at any time. If the height direction of the rod member 400 can be changed at any time, the probability of occurrence of the Maillard reaction can be controlled according to the preference of the user who eats the object to be fired. For example, when it is desired to increase the probability of occurrence of the Maillard reaction and attach a strong aroma to the object to be fired, the meat juice of the object to be fired that drips onto the hot plate 300 and is repelled and scattered on the surface of the hot plate 300. A plurality of mounting members 410 are mounted so that the height position of the rod member 400 in the housing 100 is substantially equal to or above the hot plate 300 so that the seasoning or the like can adhere to the rod member 400. It can be selected from the placing member 410. On the contrary, when it is desired to reduce the probability of occurrence of the Maillard reaction, the mounting member 410 can be selected so that the height position of the rod member 400 in the housing 100 is lower than that of the hot plate 300.

The mounting member 410 may be provided with a notch 415. As a result, the rod member 400 is reliably and stably supported by the mounting member 410. The notch 415 in the mounting member 410 of FIG. 7 is provided at a higher position than the notch 415 in the mounting member 410 of FIG.

2. Modified Example In the above embodiment, the configuration in which the gas burner 200 is used as the heat source of the cooking equipment 1 has been described (particularly, see FIG. 1). However, as long as the surface temperature of the rod member 400 can be 350 ° C. to 650 ° C., it becomes a high-temperature heat source of 800 ° C. to 1000 ° C. without causing thin-film combustion (without providing a hot plate 300). The electric heater can be used as a substitute for the gas burner 200. Further, the heat source may be an electric heater, and a hot plate 300 may be provided to generate thin-film combustion so that the surface temperature of the hot plate 300 becomes 800 to 1000 degrees. In any of these cases, the same effect as that of the above embodiment can be realized.

Although the embodiments of the present invention have been illustrated above, the above embodiments are merely examples and are not intended to limit the scope of the invention. The above-described embodiment can be implemented in various other forms, and various omissions, substitutions, and changes can be made without departing from the gist of the invention. In addition, each configuration, shape, size, length, width, thickness, height, number, etc. can be appropriately changed for implementation. The arrangement and configuration of each part of the cooking equipment is not limited to the above embodiment. For example, a plurality of pipe burners 210 and a plurality of electric heaters may be arranged in parallel with each other along the lateral direction of the housing 100.

1 Cooking equipment 100 Housing 110 Top surface 112 Top surface edge 200 Gas burner 210 Pipe burner 300 Hot plate 400 Bar member 410 Mounting member 415 Notch

Claims (9)

A housing with an open top surface and
A gas burner housed in the housing, having an outlet for ejecting a mixture of fuel gas and air upward, and burning the mixture ejected from the ejection port to form a flame.
A hot plate housed in the housing, above the spout, separated from the spout, and arranged parallel to the gas burner.
A rod member housed in the housing and arranged to face the hot plate, and
Equipped with
The gas burner is composed of a plurality of tubular pipe burners, and the plurality of pipe burners are arranged in parallel to each other in the housing.
A plurality of the hot plates are arranged in the housing in parallel with each other.
The cooking equipment for cooking, wherein the bar member is arranged between two adjacent hot plates in the housing. The cooking equipment according to claim 1, wherein the surface temperature of the hot plate is 800 to 1000 degrees, and the surface temperature of the bar member is 350 to 650 degrees. The cooking equipment according to claim 1 or 2, wherein the hot plate has a semicircular arc shape that opens toward the spout. The cooking equipment according to any one of claims 1 to 3, wherein the bar member is formed of metal or ceramic. The cooking utensil according to any one of claims 1 to 4, wherein one end and the other end of the bar member are detachably supported on the edge of the housing. The cooking equipment according to any one of claims 1 to 4, wherein one end and the other end of the bar member are supported by a mounting member that is detachably mounted on the edge of the housing. The cooking utensil according to claim 6, wherein the pre-described member is provided with a notch, and one end and the other end of the rod member are supported on the notch. A housing with an open top surface and
A plurality of electric heaters housed in the housing and having a heat source inside,
Housed in the housing, above the electric heater and separated from the electric heater,
A hot plate arranged parallel to the electric heater and
A rod member housed in the housing and arranged to face the hot plate,
Equipped with
A plurality of the electric heaters are arranged in the housing in parallel with each other.
A plurality of the hot plates are arranged in the housing in parallel with each other.
The cooking equipment for cooking, wherein the bar member is arranged between two adjacent hot plates in the housing. The cooking equipment according to claim 8, wherein the surface temperature of the hot plate is 800 to 1000 degrees, and the surface temperature of the rod member is 350 to 650 degrees.

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