JP7093900B1 - Plate handle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a technique for preventing burns and reducing a burden on a wrist when carrying a steak plate or the like which is a high temperature and heavy object. The present invention is a tableware gripping tool including a grip handle, four arms, a base plate, and an elastic member, wherein the arm has the elastic member in an insertion hole of the base plate. It is inserted through the stopper plate, and the arm narrows as it goes upward. Therefore, by gripping the grip handle, the claw portion provided at the tip of the arm expands outward, and by releasing the grip handle, the arm is pinched. The biggest feature is that it is configured to perform. [Selection diagram] Fig. 1

Description

The present invention relates to a technique for handling a high-temperature heated cooking plate that is individually provided by baking roasted meat or steak. It relates to the technique of a gripping tool for reducing labor when carrying a plate or the like.

Many restaurants, such as family restaurants and steakhouses, often use cast iron cooking plates to serve cooked foods such as steaks and hamburgers. The cast iron cooking plate is excellent in that it can serve the cooked food deliciously at a high temperature, but on the other hand, it has two major problems. One of them is the problem of burns. When serving steaks, etc., it is common to have a set with a cooking plate such as a heated iron plate that does not need to be touched directly, and when serving food and drink, the cooking plate is served while being placed on the saucer. Will be done. Most of the saucers are made of wood, which does not easily transfer heat from the hot cooking plate, but even if you grab the wooden saucer, you may inadvertently touch the plate when you are busy. The problem is that you will get burned. Therefore, there is a demand for a technique capable of safely carrying a high-temperature cooking plate.

The second problem is the weight of the cooking plate. It can be said that a cast iron cooking plate that does not easily release heat is suitable for steaks and the like that should be heated slowly. However, the cast iron cooking plate has a larger specific weight and heavier weight than the aluminum or enamel plate, and when the customer is busy, he often holds one plate in each hand and puts it on the table. Especially for steak iron plates, even light ones weigh about 1 kg, and heavy ones weigh more than 3 kg. And considering that 453.6g of 1-pound steak is placed on it and a wooden saucer is included, it is a considerable weight. Even with a steak plate of about 1 kg and a wooden saucer (about 200 g), which is relatively light for a general steak of about 200 g, it is not light at all, and if you repeat the work in a day, it will hurt your wrist. It is a problem that causes. Therefore, if there is an auxiliary tool that reduces the burden on the wrist when carrying a heavy cooking plate, even a weak woman can safely carry the plate without damaging the wrist. I can say. In addition, if there is an auxiliary tool, the labor required for carrying it will be reduced, and efficient customer service will be possible.

Therefore, in view of the above problems, various technical proposals have been made conventionally. For example, a technique in which the title of the invention is "tableware holder" is disclosed (see Patent Document 1). This technique solves the problem of "providing a tableware gripper that can stably grip tableware and pots and is convenient for the user's power." Specifically, "the tableware gripper of the present invention". The vessel has a first claw whose front end is folded to form an axial center, and whose end is folded to form a hook body that tilts slightly inward with a tilt angle, and the front end is bent to form a shaft hole. It is provided with a second claw provided, the end portion of which is folded to form a tilt angle and an inwardly sloping hook body, the axis is inserted into the shaft hole, and one sleeve is attached to the shaft center. A handle is provided between the upper portions of the first and second claws, and a plurality of ring rings used for inserting a finger into the handle to grip and open the tableware gripper are projected. Separately, a holding rod having a shallow inverted V shape is provided at the lower part of each of the first and second claws. " However, the technique described in Patent Document 1 is to be pinched by the force of a human hand, and has a different configuration from the technique of assisting the pinching force by using an elastic member as in the present invention.

Further, a technique in which the title of the invention is "clay pot holder" is disclosed (see Patent Document 2). Specifically, the problem is "when you grab and carry a hot clay pot, it is bothersome to hold a glove-like object in your hand and it saves time." If you spread the handle to the outside and hook it on the handle of the clay pot, the gripping cloth is firmly fixed by the arch-shaped spring, and you can easily hold the hot clay pot. " It has become. However, it can be said that the technique described in Patent Document 2 has something in common with the present invention that it is possible to carry a hot cooking utensil without being burned, but in order to have it, it is necessary to grasp two places. However, the configuration is different from that of the present invention in which one hand is free in that it can be carried with both hands.

Further, a technique in which the title of the invention is "cooking container gripper" is disclosed (see Patent Document 3). Specifically, the subject is "to provide a cooking container gripping tool that can maintain a stable gripping state with a shallow depth for inserting the gripping portion into the cooking container", and "to provide an arc. An inner contact body having an outward convex portion drawn and linearly connected, an outer contact body having an inward convex portion drawn and linearly connected, and the inner contact body and the outer contact body. The outward convex portion and the inward convex portion are close to each other, and the gripping position where the side wall of the cooking container, which is the object to be gripped, is sandwiched and gripped between the two convex portions, and the outward convex portion and the inward convex portion are It is solved by providing a cooking container gripper having a support means for supporting relatively movablely between the standby positions separated from each other. " It can be said that the technique described in Patent Document 3 has a common problem with the present invention that it is a gripping tool capable of safely using a cooking utensil. However, the structure is such that the cooking utensil is held by one fulcrum and held by one hand, so that the weight is concentrated on one hand. Therefore, the burden on one wrist is large, and the invention of Cited Document 3 has not yet solved the problem of the present invention.

Utility model registration No. 3083645 Utility model registration No. 3117558 Japanese Unexamined Patent Publication No. 2020-14610

INDUSTRIAL APPLICABILITY The present invention prevents burns caused by touching an iron plate or splashing oil when carrying a steak plate or the like which is hot and heavy, and reduces labor when carrying a heavy cooking plate or the like. In particular, the challenge is to provide technology that reduces the burden on the wrist.

INDUSTRIAL APPLICABILITY The present invention is a tableware gripping tool including a grip handle, four arms, a base plate, and an elastic member, and the arm is inserted through an insertion hole of the base plate via the elastic member and a stopper plate. Since the arm becomes narrower as it goes upward, the claw portion provided at the tip of the arm expands outward by gripping the grip handle, and the grip handle is released to perform pinching. adopt.

Further, the present invention can also adopt a configuration characterized in that the vertical and horizontal dimensions of the surface of the base plate are larger than the outer edge dimension of the cooking plate.

It is also possible to adopt a configuration characterized in that the vertical and horizontal dimensions of the surface of the base plate 30 are smaller than the outer edge dimension of the cooking plate T.

According to the plate handle according to the present invention, when carrying a hot cooking plate, by using the handle as a handle, it is possible to carry the cooked plate without touching the cooking plate or the saucer, so that a heated steak or the like can be carried. It has the excellent effect of blocking the scattering of oil splashes, avoiding the risk of burns, and safely carrying the cooking plate.

Further, according to the plate handle according to the present invention, since it is possible to hold a cooking plate, which is a heavy object, with a handle having four arms, the conventional one-sided gripper has one fulcrum as a fulcrum. It can be said that a large moment acts on the distance from the fulcrum, which increases the burden on the wrist, and there is a problem in terms of labor burden and safety of the food and drink provider. However, according to the plate handle according to the present invention, since the weight is distributed and the distance between the load and the handle is small, the load acts linearly on the entire arm and the burden on the wrist can be reduced. It exerts its effect.

Further, according to the plate handle according to the present invention, not only the burden on the wrist can be reduced, but also an excellent effect that even a woman or an elderly person with a small strength can easily serve customers is exhibited. ..

Further, according to the plate handle according to the present invention, since it is possible to easily carry the cooking plate by grasping the handle handle, a wagon can be unnecessary especially in a narrow restaurant, so that the aspect of customer service can be expanded. It has an excellent effect of being able to do.

Further, when the plate handle according to the present invention adopts a configuration in which the vertical and horizontal dimensions of the surface of the base plate are larger than the outer edge dimension of the cooking plate, oil splashes from the cooked steak or the like are shielded. It has the excellent effect of contributing to ensuring the safety of food and beverage providers.

Further, when the plate handle according to the present invention adopts a configuration in which the vertical and horizontal dimensions of the surface of the base plate are smaller than the outer edge dimension of the cooking plate, the weight can be reduced, so that the above labor burden is borne. It exerts an excellent effect that the mitigation effect can be more exerted.

It is a perspective view explaining the basic structure explaining the basic structure of the plate handle which concerns on this invention. It is a basic structure plan view explaining the basic structure of the plate handle which concerns on this invention. It is an operation state explanatory drawing explaining the operation state of the plate handle which concerns on this invention. It is a usage state explanatory view explaining the use state of the plate handle which concerns on this invention.

The present invention is a tableware gripper that grips a heated cooking plate, and includes one grip handle, four arms, one base plate on which a base plate is fixed, and a plurality of elastic members. The end of the arm is fixed to the grip handle and is inserted into the insertion hole of the base plate via the elastic member and the stopper plate, and the arm has a curved portion toward the grip handle from the insertion hole. By holding or releasing the grip handle, the arm moves up and down via the elevating bearing portion that slides on the base shaft fixed to the base, and the claw portion provided at the tip opens and closes inward and outward. The biggest feature is to do. Hereinafter, description will be given based on the drawings. However, the shape and structure are not limited to those described in the drawings, and the changes can be made within the range in which the effect exerted as the creation of the technical idea of the present invention can be obtained.

FIG. 1 is a perspective view for explaining a basic configuration for explaining the basic configuration of the plate handle 1 according to the present invention. 2A and 2B are four basic configuration views illustrating the basic configuration of the plate handle 1 according to the present invention, FIG. 2A is a front view, and FIG. 2B is a plan view. 2 (c) is a side view, and FIG. 2 (d) is a bottom view.

The grip handle 10 is a handle member for lifting and moving the cooking plate T provided on the upper portion of the base plate 30 while holding the cooking plate T. The material and shape are not particularly limited, but it is preferable to use a thickness that is easy to grip, a corrugated shape as a non-slip material, or a wooden material that is not easily affected by heat. In addition, in the gripping tool with one-sided support, which is often seen in the prior art, if the gripping part is close to the cooking plate T, there is a large risk of burns due to oil splashes, and conversely, if the gripping part is farther than the cooking plate T, the moment becomes large and the wrist. The burden on the victims also increased. In the present invention, since the whole is grasped evenly and suspended, the load works straight in the longitudinal direction of the arm, so that the burden on the wrist is reduced.

The arm 20 is composed of four arm-shaped members for gripping the cooking plate T and the saucer U, has a claw portion 21 at the tip, and extends downward from the grip handle 10 to the cooking plate T and the cooking plate T. An arm for holding the saucer U. By having a shape that is inclined toward the insertion hole 31, the claw portion 21 is opened and closed according to the operation of the grip handle 10.

The claw portion 21 is a claw for gripping a cooking plate T such as an iron plate made of cast iron for steak and a saucer U. Such claws are provided at the tips of the four arms 20 and are portions that grip the cooking plate T and the saucer U. As for the shape, it is desirable to form the shape so as to taper toward the tip so that it can easily enter the gap between the cooking plate T and the table or the like.

The base plate 30 is a plate-shaped member provided for operating the grip handle 10 and the four arms 20. The elastic member 40 that is compressed and repelled by the operation of the grip handle 10 is received, and the base shaft 61 that slides the grip handle 10 is fixed. Further, by blocking the heat from the cooked food and the cooking plate T, it is useful for preventing burns and the like, and also for preventing the scattering of oil and the like due to splashing.

When the plate handle 1 according to the present invention adopts a configuration in which the vertical and horizontal dimensions of the surface of the base plate 30 are larger than the outer edge dimension of the cooking plate T, the oil scattered from the cooked steak or the like is removed. The effect of shielding the oil can be further exerted, which contributes to ensuring the safety of food and beverage providers. On the contrary, when the vertical and horizontal dimensions of the surface of the base plate 30 are smaller than the outer edge dimension of the cooking plate T, the weight of the plate handle 1 as a whole can be reduced, so that the labor burden is increased. The mitigation effect can be more exerted.

The insertion hole 31 is a hole for inserting the arm 20 provided in the base plate 30. As shown in the drawing, although it is represented as an elongated hole, since the arm 20 has a shape in which the tip is narrowed upward, a force of being pushed laterally is generated. At that time, since the arm 20 is bent so as to be narrow in the vicinity of the grip handle mounting portion, the arm 20 has an inclination angle with respect to the insertion hole, so that the arm 20 is made a long hole so that it can easily pass through without being caught. It is a thing. As a result, the arm 20 is guided to the insertion hole when ascending and descending up and down, and is made slippery so that the force can be easily released to ensure smooth operation of the arm 20. Further, in consideration of maintainability, it is also considered that the arm 20 can be easily removed when it is disassembled.

The elastic member 40 is a member for obtaining a repulsive force corresponding to the vertical movement of the grip handle 10, and specifically, a coil spring or the like can be considered. The alignment and the number of turns are appropriately determined in consideration of the relationship with the force that tries to return to the base from the elastic deformation caused by the opening / closing operation of the arm 20.

The stopper plate 50 is a pedestal member provided to apply the elastic force of the elastic member 40 to the arm 20.

The elevating bearing portion 60 is fixed to the grip handle 10 by expanding and contracting the distance from the lever 62 that bridges between the two base plates 61 fixed to the base plate 30 by gripping and releasing the grip handle 10. It is a bearing portion of a shaft that allows the arm 20 to be raised and lowered up and down.

The base shaft 61 is two shafts vertically fixed to the base plate, and is a shaft inserted into the elevating bearing portion 60 for raising and lowering the arm 20 fixed to the grip handle 10.

The lever 62 is a lever that spans between two base shafts 61 fixed to the base plate 30. By gripping and releasing the grip handle 10, it is a member for performing an operation of expanding and contracting the distance from the lever 62 that bridges between the two base shafts 61 fixed to the base plate 30. By such an operation, the arm 20 fixed to the grip handle 10 can be raised and lowered up and down.

The cooking plate T is an article to be gripped by the plate handle 1 according to the present invention. Specifically, for example, a cast iron cooking utensil for steak is a typical example of these. In addition to cast iron, the materials include forged and squeezed thin-walled iron plates, stainless steel, aluminum, enamel, and ceramics. The shape refers to all vessels such as plates, bowls, and stew containers that have no handles. A wooden plate that serves as a saucer U for a cast iron cooking utensil for steak is also included in the cooking plate T, which is shown in FIG. 4 as a usage state explanatory diagram. As shown in FIG. 4, the claws provided on the four arms 20 grip a wooden saucer U that serves as a floor plate, and the hot steak plate or the like is transported to a table or the like while being placed on the upper surface thereof. can. Although not shown in the drawings, it is also desirable to form a groove in which the claw 21 enters the bottom side of the cooking plate T or its saucer U as a dedicated product of the plate handle 1 according to the present invention.

3A and 3B are operational state explanatory views illustrating an operating state of the plate handle 1 according to the present invention, FIG. 3A shows a state in which the grip handle 10 is released, and FIG. 3B shows a grip handle. It shows the state of holding 10. As shown in FIG. 3A, in the open state where no force is applied to the grip handle, a force acts on the four arms 20 in the direction in which the arm 20 is pulled up from the base plate via the elastic member and the stopper plate. It is shown that the claw portion 21 at the tip of the arm 20 operates in the direction of entering inward. On the other hand, as shown in FIG. 3B, when the grip handle 10 is gripped in the direction of shortening the distance from the handle protruding from the base plate, the claw portions 21 at the tip of the arm 20 tend to open on both sides. It is a state. From the state before sandwiching the cooking plate T shown in FIG. 3, the cooking plate T is gripped and moved without touching the cooked plate T heated in the sandwiched state of FIG. 3 (b), and the handle lever is moved at the destination. Operate and place the cooking plate T on the table.

FIG. 4 is a usage state explanatory view illustrating a usage state of the plate handle 1 according to the present invention, in which a cooked food is placed on a cooking plate T, which is placed on a saucer U, and the saucer U is placed on four arms. An embodiment in a state where 20 is sandwiched is shown. Oil and heat splashing from foods such as cooked steaks are shielded by the base plate 30, and if the base plate 30 is larger than the cooking plate T, the heated cooking plate T and saucer U can be used by hand. You can also guard it so that it does not touch your body.

According to the plate handle 1 according to the present invention, many food and beverage providers such as family restaurants and steakhouses serve visitors without burning the hot steak plate or the like when providing food or drink. It is considered to have high industrial applicability because it can be provided safely, it can be carried with less burden on the wrist due to heavy cooking plates, and it is possible to reduce the labor burden of workers. It is a thing.

1 Plate handle 10 Grip handle 20 Arm 21 Claw part 30 Base plate 31 Insertion hole 40 Elastic member 50 Stopper plate 60 Elevating bearing part 61 Elevating base shaft 62 Lever T Cooking plate U saucer

Claims (3)

A tableware gripper that grips a heated cooking plate (T).
One grip handle (10) and
With four arms (20),
One base plate (30) to which the base plate (60) is fixed, and
With multiple elastic members (40),
Consists of
The end of the arm (20) is fixed to the grip handle (10) and inserted into the insertion hole (31) of the base plate (30) via the elastic member (40) and the stopper plate (50). Being done
Since the arm (20) has a curved portion toward the grip handle (10) from the insertion hole (31), the base shaft fixed to the base (30) by the operation of gripping or releasing the grip handle (10). The plate handle (1) is characterized in that the arm (20) moves up and down via the elevating bearing portion (60) that slides on (61), and the claw portion (21) provided at the tip moves in and out. ). The plate handle (1) according to claim 1, wherein the vertical and horizontal dimensions of the surface of the base plate (30) are larger than the outer edge dimension of the cooking plate (T). The plate handle (1) according to claim 1, wherein the vertical and horizontal dimensions of the surface of the base plate (30) are smaller than the outer edge dimension of the cooking plate (T).

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