JP7182932B2 - heating cooking container - Google Patents

Description

TECHNICAL FIELD The present invention relates to a heat cooking container.

Patent Documents 1 and 2 disclose conventional heat cooking containers. These heat cooking containers are provided with a container body that stores the food to be cooked and a lid that covers the container body from above. These cooking containers are used in a heating chamber of a grilling apparatus having a heating chamber and a heating source, and are heated by the heating source to cook the food.

JP 2014-212840 A JP 2014-200627 A

However, in the above-described conventional heat cooking container, the mode of cooking the food to be cooked is limited to a specific mode by a set of the container body and the lid. For this reason, with these heat cooking containers, the user can select a plurality of cooking modes, for example, whether or not to brown the food to be cooked, and whether to suppress the wateriness or oiliness of the food to be cooked. There is a problem that it is difficult to select according to needs. As a result, it becomes more necessary to prepare a plurality of heat cooking containers for different cooking modes for the food to be cooked, so preparation for cooking and storage after cooking tend to be complicated.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned conventional circumstances, and aims to provide a heat cooking container that can easily select a plurality of cooking modes according to user needs when cooking an object to be cooked. It is an issue that should be addressed.

The cooking container of the present invention is used in the heating chamber of a grill apparatus comprising a heating chamber and a heat source, and cooks an object to be cooked by being heated by the heating source,
a container body that houses the food to be cooked;
A lid covering the container body from above,
At least one of the container body and the lid has a first surface having a first characteristic and a second surface facing away from the first surface and having a second characteristic,
The cooking mode for the food item having the first characteristic is different from the cooking mode for the food item having the second characteristic,
A state in which the first surface faces upward and the second surface faces downward, and a state in which the second surface faces upward and the first surface faces downward can be selected. characterized by

When the cooking container of the present invention is used in the heating chamber, the user can appropriately reverse the first surface and the second surface so that the cooking mode for the food to be cooked can be selected from among a plurality of options. Easy to choose.

For example, if the lid has a first surface and a second surface, and the first characteristic of the first surface and the second characteristic of the second surface have different emissivity, the user can By selecting the vertical relationship of , it is possible to easily select whether or not to brown the food to be cooked.

Further, for example, when the container body has a first surface and a second surface, and the first characteristic of the first surface and the second characteristic of the second surface are the contact area with the food to be cooked, the user can By selecting the vertical relationship between the first surface and the second surface, it is possible to easily select whether to suppress the wateriness or oiliness of the food to be cooked.

Therefore, in the heat cooking container of the present invention, when cooking the food to be cooked, a plurality of cooking modes can be easily selected according to the user's needs. As a result, the need to prepare a plurality of heat cooking containers for different cooking modes for the food to be cooked is reduced, so preparation for cooking, storage after cooking, etc. can be suppressed from becoming complicated.

It is desirable that the lid body has a first lid surface, which is the first surface, and a second lid surface, which is the second surface facing the side opposite to the first lid surface. It is desirable that the first characteristic of the first lid surface and the second characteristic of the second lid surface have different emissivity.

In this case, the user can easily select whether or not to brown the food to be cooked by selecting the vertical relationship between the first lid surface and the second lid surface. Specifically, the one with the lower emissivity of the first lid face and the second lid face faces upward, and the one with the higher emissivity of the first lid face and the second lid face faces downward. is selected by the user, the lid heated by the heating source does not radiate much radiant heat upward and preferentially radiates radiant heat toward the food to be cooked below. As a result, the food to be cooked can be appropriately browned. For example, when cooking grilled round fish, it is easy to get a brownish brown color. On the other hand, the user assumes that the one with the higher emissivity of the first lid face and the second lid face faces upward, and the one with the lower emissivity of the first lid face and the second lid face faces downward. is selected, the lid heated by the heating source radiates less radiant heat toward the food below. As a result, it is possible to suitably prevent the food from being browned. For example, when cooking fillets, mirin-dried fish, lees pickles, etc., it is difficult to burn.

The emissivity of the first characteristic of the first cover surface and the second characteristic of the second cover surface is desirably imparted by the coating film.

In this case, for example, the emissivity of the first lid surface and the emissivity of the second lid surface can be easily made different by applying paints with different emissivity to the first lid surface and the second lid surface. can.

It is desirable that the emissivity of the first characteristic of the first lid surface and the second characteristic of the second lid surface is given by the surface roughness.

In this case, as the surface finish of the first lid surface and the second lid surface, for example, by appropriately selecting shot blasting, polishing finish, mirror polishing finish, etc., the emissivity of the first lid surface and the radiation rate of the second lid surface You can easily vary the rate.

It is desirable that the container body has a first container body surface, which is the first surface, and a second container body surface, which faces the side opposite to the first container body surface and is the second surface. Preferably, the first characteristic of the first container body surface and the second characteristic of the second container body surface are contact areas with the food to be cooked.

In this case, the user can easily select whether or not to suppress the wateriness or oiliness of the food to be cooked by selecting the vertical relationship between the first container body surface and the second container body surface. Specifically, when the user selects a state in which the side of the first container main body surface and the second container main body surface that has a smaller contact area with the food to be cooked faces upward, moisture coming out of the food to be cooked and It is easy to keep oil and the like away from the food to be cooked. As a result, the wateriness and oiliness of the food to be cooked can be suitably suppressed. On the other hand, if the user selects a state in which the side of the first container body surface and the second container body surface that has the larger contact area with the food to be cooked faces upward, the heat transfer area to the food to be cooked can easily be increased. . As a result, the food to be cooked can be efficiently heated, uneven heating can be suppressed, and the food can be evenly browned. Further, as the surface shape of the first container body surface and the second container body surface, for example, a flat surface, an uneven surface having a plurality of grooves, an uneven surface having a plurality of projecting protrusions, or the like can be appropriately selected. The contact area between the first container body surface and the food to be cooked can be easily made different from the contact area between the second container body surface and the food to be cooked.

The container body is formed integrally with the bottom wall on which the first container body surface and the second container body surface are formed and extends from the peripheral edge of the bottom wall toward the first container body surface, and the lid body and a second peripheral wall formed integrally with the bottom wall and extending from the peripheral edge of the bottom wall toward the surface of the second container body and capable of supporting the lid. is desirable.

In this case, the lid can be favorably supported by the first peripheral wall or the second peripheral wall when the user appropriately inverts the first container body surface and the second container body surface.

The cooking container of the present invention preferably further includes an insole member that is housed in the container body and supports the food to be cooked. Preferably, the insole member has a first insole surface having a third characteristic and a second insole surface facing away from the first insole surface and having a fourth characteristic. It is desirable that the cooking mode for the food having the third characteristic and the cooking mode for the food having the fourth characteristic are different. A state in which the first insole surface faces upward and the second insole surface faces downward and a state in which the second insole surface faces upward and the first insole surface faces downward can be selected. It is desirable that the

In this case, the user can select the vertical relationship between the first insole surface and the second insole surface and use them together with the container body and the lid body, thereby further increasing the options of cooking modes for the food to be cooked.

The third characteristic and the fourth characteristic are desirably the contact area with the food to be cooked.

In this case, the user can easily select whether to suppress the wateriness or oiliness of the food by selecting the vertical relationship between the first insole surface and the second insole surface. Specifically, when the user selects a state in which the side of the first insole surface and the second insole surface that has a smaller contact area with the food to be cooked faces upward, moisture coming out of the food to be cooked and It is easy to keep oil and the like away from the food to be cooked. As a result, the wateriness and oiliness of the food to be cooked can be suitably suppressed. On the other hand, if the user selects the state in which the side of the first insole surface and the second insole surface that has a larger contact area with the food to be cooked faces upward, the heat transfer area to the food to be cooked is likely to be increased. . As a result, the food to be cooked can be efficiently heated, uneven heating can be suppressed, and the food can be evenly browned. Further, as the surface shape of the first insole surface and the second insole surface, for example, by appropriately selecting a flat surface, an uneven surface having a plurality of grooves, an uneven surface having a plurality of projecting protrusions, etc., the The contact area between the first insole surface and the food to be cooked can be easily made different from the contact area between the second insole surface and the food to be cooked.

The heating source desirably has a first heating source that heats the cooking container in the heating chamber from above and a second heating source that heats the cooking container in the heating chamber from the side or below. . Further, it is preferable that the first heat source radiates far-infrared rays to heat the cooking container.

In this case, the far-infrared rays radiated from the first heat source can suitably heat the food through the lid. In particular, when the user selects a state in which the lid body has a first lid surface and a second lid surface, and the one with the higher emissivity of the first lid surface and the second lid surface faces downward, the lid body can efficiently radiate the radiant heat to the food to be cooked, so that the food to be cooked can be more preferably browned. Also, the second heat source can suitably heat the food to be cooked through the container body. Furthermore, since the convection in the heating chamber is promoted by the second heat source, the lid heated by the convection can suitably heat the food to be cooked from above.

According to the heat cooking container of the present invention, it is possible to easily select a plurality of cooking modes according to the user's needs when cooking an object to be cooked.

FIG. 1 is a perspective view showing a cooking container and a gas stove of Example 1, showing a state in which the first lid surface of the lid faces upward and the second lid surface faces downward. FIG. 2 is a schematic cross-sectional view showing a state in which the cooking container of Example 1 is used in a heating chamber of a gas stove, in which the first lid surface of the lid faces upward and the second lid surface faces downward. It is a figure which shows the state which faces . FIG. 3 is a perspective view showing the cooking container of Example 1, showing a state in which the second lid face of the lid faces upward and the first lid face faces downward. 4 is a schematic partial cross-sectional view showing a state in which the cooking container of Example 1 is used in a heating chamber, in which the second lid surface of the lid faces upward and the first lid surface faces downward. It is a figure which shows the facing state. FIG. 5 is a perspective view showing the cooking container of Example 2, in which the first lid surface of the lid faces upward, the second lid surface faces downward, and the first container body surface of the container body is directed upward and the surface of the second container main body is directed downward. 6 is a schematic partial cross-sectional view showing a state in which the cooking container of Example 2 is used in a heating chamber, in which the first lid surface of the lid faces upward and the second lid surface faces downward. It is a figure which shows the state which faces, and the 1st container body surface of a container main body faces up, and the 2nd container body surface faces down. 7 is a perspective view similar to FIG. 5, in which the second lid surface of the lid faces upward, the first lid surface faces downward, and the second container main body surface of the container main body faces upward. , and a state in which the surface of the first container body faces downward. 8 is a schematic partial cross-sectional view similar to FIG. 6, in which the second lid surface of the lid faces upward, the first lid surface faces downward, and the second container body surface of the container body faces upward. , and the surface of the first container body faces downward. FIG. 9 is a perspective view showing a cooking container of Example 3, in which the first lid surface of the lid body faces upward, the second lid surface faces downward, and the first insole of the insole member It is a figure which shows the state which faces up and the 2nd insole face faces down. 10 is a schematic partial cross-sectional view showing a state in which the cooking container of Example 3 is used in a heating chamber, in which the first lid surface of the lid faces upward and the second lid surface faces downward. 1 is a view showing a state in which the first insole surface of the insole member faces upward and the second insole surface faces downward; FIG. 11 is a perspective view similar to FIG. 9, in which the second lid surface of the lid body faces upward, the first lid surface faces downward, and the second insole surface of the insole member faces upward. It is a figure which shows the state in which it is oriented and the 1st insole surface faces downward. 12 is a schematic partial cross-sectional view similar to FIG. 10, in which the second lid surface of the lid body faces upward, the first lid surface faces downward, and the second insole surface of the insole member It is a figure which shows the state which faces up and the 1st insole surface faces down. FIG. 13 is a schematic partial cross-sectional view showing an example of the state in which the cooking container of Example 4 is used in the heating chamber.

Embodiments 1 to 4 embodying the present invention will be described below with reference to the drawings.

(Example 1)
As shown in FIG. 1, the cooking container 1 of Example 1 is an example of a specific embodiment of the cooking container of the present invention. The heating cooking container 1 is used in a heating chamber 95 of a so-called built-in gas stove 9 . The gas stove 9 is an example of a specific aspect of the grilling device according to the present invention.

The gas stove 9 includes a stove main body 90 that is substantially box-shaped, a top plate 99 arranged to cover the upper surface of the stove main body 90, and a front panel 98 arranged to cover the front surface of the stove main body 90. ing.

In FIG. 1, the front panel 98 side of the gas stove 9 is defined as the front side, and the top plate 99 side is defined as the upper side to indicate the front-rear direction and the vertical direction. Further, the left side is defined as the left side when the gas stove 9 is viewed while facing the front panel 98, and the horizontal direction is displayed. 2 and subsequent drawings, front and rear, left and right, and up and down directions are all shown in correspondence with FIG.

<Configuration of gas stove>
As shown in FIGS. 1 and 2, the gas stove 9 has a plurality of stove burners 97 provided on a top plate 99 . Each stove burner 97 is for cooking food in a frying pan, pot, or the like.

The gas stove 9 also includes a heating chamber 95 provided inside the stove main body 90 . The heating chamber 95 is for grilling or oven-cooking the food to be cooked. As shown in FIG. 1, the heating chamber 95 has an opening 95H that opens to a front panel 98. As shown in FIG. A grill door 96 closes the opening 95H. The internal space of the heating chamber 95 communicates with an exhaust port 99H provided on the upper surface of the top plate 99 through an exhaust pipe (not shown).

As shown in FIG. 2, a tray holding member 94 is provided on the bottom side inside the heating chamber 95 so as to be slidable in the front-rear direction. The tray holding member 94 holds a dish-shaped grill tray 94A for receiving oil and moisture of the food to be cooked.

The front end of the tray holding member 94 is connected to the lower end of the grill door 96, as schematically indicated by the two-dot chain line in FIG. By pulling the grill door 96 forward, the opening 95H is opened, and the tray holding member 94 and the grill tray 94A can be pulled out of the heating chamber 95 . By pushing the grill door 96 backward, the tray holding member 94 and the grill tray 94A can be accommodated in the heating chamber 95 and the opening 95H can be closed.

As shown in FIG. 2, in this embodiment, a container fixing member 93 is attached to the upper surface of the grill tray 94A. The container fixing member 93 is formed by joining a plurality of metal wires to each other. The container fixing member 93 can support the cooking container 1 used in the heating chamber 95 from below.

In place of the container fixing member 93, a grid (not shown) is attached to the upper surface of the grill tray 94A, and the food to be cooked can be cooked by the heating chamber 95 by placing the food on the grid. .

A top burner 91 is provided in the central portion of the upper wall 95U of the heating chamber 95 . A bottom burner 92L is provided at a position shifted downward from the middle portion in the vertical direction on the left side wall 95L of the heating chamber 95 . A bottom burner 92R is provided at a position shifted downward from the middle portion in the vertical direction on the right side wall 95R of the heating chamber 95 .

The top burner 91 and the bottom burners 92L, 92R are examples of the "heat source" of the present invention. Top flame burner 91 is an example of the "first heat source" of the present invention. The bottom burners 92L, 92R are an example of the "second heating source" of the present invention.

The top flame burner 91 has a ceramic combustion plate 91A. The combustion plate 91A is arranged along the lower surface of the upper wall 95U of the heating chamber 95 . Although not shown, the combustion plate 91A has a substantially U shape when viewed from above. A plurality of flame holes 91H are formed in substantially the entire lower surface of the combustion plate 91A.

When the top flame burner 91 is ignited, the combustion flame of the gas injected from the flame hole 91H of the combustion plate 91A is formed on substantially the entire lower surface of the combustion plate 91A. Thereby, the top flame burner 91 radiates the radiant heat H1 and the combustion heat downward toward the central area in the heating chamber 95 . As a result, the upper flame burner 91 heats the cooking container 1 supported by the container fixing member 93 in the heating chamber 95 and the food placed on the grill (not shown) in the heating chamber 95 from above. .

The left bottom fire burner 92L is arranged to extend in the front-rear direction along the side wall 95L of the heating chamber 95 . The bottom fire burner 92R on the right side is arranged to extend in the front-rear direction along the side wall 95R of the heating chamber 95 . A plurality of flame holes 92H are formed in substantially the entire area of the side end surface of each of the bottom burners 92L and 92R facing the center of the heating chamber 95 .

When the lower-fire burners 92L and 92R are ignited, combustion exhaust gases of gas injected from the flame holes 92H of the lower-fire burners 92L and 92R are emitted toward the central and lower regions in the heating chamber 95. . As a result, the bottom burners 92L and 92R move the cooking container 1 supported by the container fixing member 93 inside the heating chamber 95 and the food placed on the grill (not shown) inside the heating chamber 95 sideways. and heat from below.

<Construction of container body and lid of heat cooking container>
As shown in FIGS. 1 to 4, the cooking container 1 includes a container body 30 and a lid 10. As shown in FIGS. As shown in FIGS. 2 and 4, the cooking container 1 is used in the heating chamber 95 with the container body 30 containing the food F1 to be cooked and the lid 10 covering the container body 30 from above. The object to be cooked F1 is cooked by being heated by the upper flame burner 91 and the lower flame burners 92L and 92R.

The food to be cooked F1 (F1A) shown as an example in FIG. 2 is a food material such as round fish that is desired to be beautifully browned. The food to be cooked F1 (F1B) shown as an example in FIG. 4 is a foodstuff that easily burns, such as sliced fish, mirin-boshi (sweet sake), pickled sake lees, and the like.

In this embodiment, the container main body 30 and the lid body 10 are each made of a metal material such as iron or an aluminum alloy.

As shown in FIGS. 1 to 4, the container body 30 is a substantially box-shaped body with an open top. The container body 30 has a bottom wall 35 and a peripheral wall 36 .

The bottom wall 35 has a substantially rectangular flat plate shape extending horizontally. The upper surface of the bottom wall 35 is flat to ensure a large contact area with the food to be cooked F1.

The peripheral wall 36 is a substantially rectangular tube-shaped wall integrally formed with the bottom wall 35 and extending upward from the peripheral edge of the bottom wall 35 . The peripheral wall 36 can support the lid 10 with its tip edge. The height of the peripheral wall 36 is set to a size that can secure a sufficient gap between the food F1 to be cooked stored in the container body 30 and the lid body 10 .

A handle 30L is formed on the left side surface of the container body 30 . A handle 30R is formed on the right side surface of the container body 30 . The left handle 30L and the right handle 30R protrude so as to be separated from each other in the left-right direction and extend in the front-rear direction like ribs. The handles 30L and 30R are used when moving the cooking container 1. As shown in FIG.

The lid 10 is a substantially rectangular flat plate extending horizontally. The lengths of the lid body 10 in the front-rear direction and the left-right direction are set larger than the bottom wall 35 of the container body 30 .

A first rib 11R and a first lid surface 11 are formed on the surface of the lid body 10 facing one of the vertical directions. A second rib 12R and a second lid surface 12 are formed on the surface of the lid body 10 facing the other side in the vertical direction.

As shown in FIG. 1, the first rib 11R protrudes short from a surface of the lid body 10 facing one side in the vertical direction in a substantially square tube shape. The first lid surface 11 is a substantially rectangular surface surrounded by the first ribs 11R. The first lid surface 11 is an example of the "first surface" of the present invention.

As shown in FIG. 4, when the lid body 10 is supported by the peripheral wall 36 of the container body 30 with the first lid surface 11 facing downward, the downwardly protruding first rib 11R is fitted into the peripheral wall 36. Thus, the lid 10 is positioned with respect to the container body 30 .

As shown in FIG. 3, the second rib 12R protrudes short from the surface of the lid body 10 facing the other side in the vertical direction in a substantially square tubular shape. The second lid surface 12 is a substantially rectangular surface surrounded by the second ribs 12</b>R and faces the opposite side of the first lid surface 11 . The second cover surface 12 is an example of the "second surface" of the present invention.

As shown in FIG. 2, when the lid body 10 is supported by the peripheral wall 36 of the container body 30 with the second lid surface 12 facing downward, the second rib 12R protruding downward fits into the peripheral wall 36. Thus, the lid 10 is positioned with respect to the container body 30 .

1 and 2, the first lid surface 11 faces upward and the second lid surface 12 faces downward, and as shown in FIGS. , the second cover face 12 faces upward and the first cover face 11 faces downward.

<First characteristic of the first lid surface>
As shown in FIGS. 2 and 4, the base surface 11B on which the first lid surface 11 of the lid 10 is formed is a polished smooth surface or a mirror-polished mirror surface. , the surface roughness is low. The first cover surface 11 is formed of a coating film obtained by applying a low-emissivity paint to the base surface 11B.

The first cover surface 11 is a smooth surface or a mirror surface having surface roughness reflecting the surface roughness of the base surface 11B. Further, the surface roughness of the first lid surface 11 may be further reduced by further subjecting the coating film forming the first lid surface 11 to a polishing finish or a mirror-polished finish.

The coating film that forms the first cover surface 11 is based on a heat-resistant paint mixed with a material that easily reflects light, such as silver metal powder, and a material that does not easily generate radiant heat.

The first lid surface 11 is provided with the first characteristic by such surface roughness and coating film. A first characteristic of the first lid surface 11 is a characteristic that the emissivity is low. As a result, as shown in FIG. 4 , when the lid 10 is supported by the peripheral wall 36 of the container body 30 with the first lid surface 11 facing downward, the first characteristic of the first lid surface 11 to be cooked is maintained. The mode of cooking the object F1 is to weaken the radiant heat H2 radiated from the lid 10 toward the object F1 to be cooked.

<Second characteristic of the second cover surface>
As shown in FIGS. 2 and 4, the base surface 12B of the lid body 10 on which the second lid surface 12 is formed is an uneven surface subjected to shot peening or the like. As a result, the surface roughness is significantly increased. The second cover surface 12 is formed of a coating film obtained by applying a high emissivity paint to the base surface 12B. This high-emissivity paint has a much higher emissivity than the low-emissivity paint used for the first lid surface 11 .

The second cover surface 12 is an uneven surface having surface roughness reflecting the surface roughness of the base surface 12B.

The coating film forming the second lid surface 12 is based on a heat-resistant paint, a material that easily absorbs light such as black carbon-based powder, and far-infrared rays (3 to 20 μm) of electromagnetic waves that are effective for heating (browning) foodstuffs. A material having a high emissivity in the wavelength range, a material that easily generates radiant heat, and the like are mixed.

The second lid surface 12 is provided with the second characteristic by such surface roughness and coating film. A second characteristic of the second lid surface 12 is that the emissivity is significantly higher than that of the first lid surface 11 .

As a result, as shown in FIG. 2, when the lid body 10 is supported by the peripheral wall 36 of the container body 30 with the second lid surface 12 facing downward, the second characteristic of the second lid surface 12 to be cooked is maintained. The cooking mode for the food F1 radiates much stronger radiant heat H2 from the lid 10 toward the food F1, compared to the cooking mode for the food F1 having the first characteristic of the first lid surface 11. become.

<Effect>
In the heating cooking container 1 of Example 1, when the cooking container 1 is used in the heating chamber 95, the user can turn over the first lid surface 11 and the second lid surface 12 of the lid body 10 appropriately to use the food to be cooked. The cooking mode for the object F1 can be easily selected from two options.

Specifically, in the lid body 10, the first characteristic of the first lid surface 11 and the second characteristic of the second lid surface 12 have different emissivities. By selecting the vertical relationship between the first lid surface 11 and the second lid surface 12, the strength of the radiant heat H2 radiated from the lid body 10 toward the food F1 to be cooked can be selected. As a result, the user can easily select whether or not to brown the food F1.

In the example shown in FIG. 2, the user selects a state in which the first lid surface 11 with a low emissivity faces upward and the second lid surface 12 with a much higher emissivity than the first lid surface 11 faces downward. is the case. In this case, the cooking mode corresponding to the second characteristic of the second lid surface 12 is applied to the food F1. Therefore, the lid 10 heated by the top burner 91 and the bottom burners 92L, 92R can radiate strong radiant heat H2 toward the food F1 below. At this time, since the emissivity of the first lid surface 11 is low, the radiant heat radiated upward from the lid body 10 can be weakened. can radiate to As a result, the food F1 to be cooked can be suitably browned. For example, the object to be cooked F1 (F1A), which is a round fish or the like, is easily browned to a light brown color.

In the example shown in FIG. 4, the user selects a state in which the second lid surface 12, which has a much higher emissivity than the first lid surface 11, faces upward and the first lid surface 11, which has a low emissivity, faces downward. is the case. In this case, the cooking mode corresponding to the first characteristic of the first lid surface 11 is applied to the food F1. Therefore, the lid 10 heated by the top burner 91 and the bottom burners 92L and 92R does not radiate much radiant heat H2 toward the food F1 below. As a result, it is possible to suitably suppress the browning of the food F1 to be cooked. For example, the food to be cooked F1 (F1B), such as fillet fish, is less likely to be browned.

Therefore, in the heat cooking container 1 of Example 1, when cooking the food F1 to be cooked, a plurality of cooking modes can be easily selected according to the user's needs. As a result, the need to prepare a plurality of heat cooking containers with different cooking modes for the food F1 to be cooked is reduced, so preparation for cooking, storage after cooking, etc. can be suppressed from becoming complicated.

Moreover, in this heat cooking container 1, the emissivity of the first characteristic of the first lid surface 11 and the second characteristic of the second lid surface 12 is given by the coating film and the surface roughness. For this reason, for example, by applying paints with different emissivities to the first lid surface 11 and the second lid surface 12, the emissivity of the first lid surface 11 and the emissivity of the second lid surface 12 can be easily adjusted. can be different. In addition, as the surface finish of the first lid surface 11 and the second lid surface 12, for example, shot blasting, polishing finish, mirror polishing finish, or the like can be appropriately selected, so that the emissivity of the first lid surface 11 and the second lid surface 12 emissivity can easily be varied.

Furthermore, in the cooking container 1, the far-infrared radiant heat H1 radiated from the top burner 91 can suitably heat the food F1 through the lid 10. As shown in FIG. In particular, when the user selects a state in which the second lid surface 12, which has a much higher emissivity than the first lid surface 11, faces downward, the lid body 10 emits far-infrared radiant heat H1 from the top flame burner 91. can be effectively used to efficiently radiate the radiant heat H2 toward the food F1 to be cooked. As a result, the to-be-cooked item F1 can be more suitably browned. In addition, the bottom burners 92L and 92R can suitably heat the food F1 through the container body 30 from the sides and below. Furthermore, since convection in the heating chamber 95 is promoted by the bottom burners 92L and 92R, the lid body 10 heated by the convection can suitably heat the food F1 from above.

(Example 2)
As shown in FIGS. 5 to 8, the cooking container of Example 2 adopts a container body 40 instead of the container body 30 according to the cooking container 1 of Example 1, and replaces the container body 40 with Example 1. It is used together with the lid body 10 concerned. Other configurations of the second embodiment are similar to those of the first embodiment. For this reason, the same reference numerals are given to the same configurations as in the first embodiment, and the description thereof is omitted or simplified.

<Configuration of container body>
The container body 40 has a bottom wall 45 , a first peripheral wall 46 and a second peripheral wall 47 .

The bottom wall 45 has a substantially rectangular flat plate shape with the same size as the bottom wall 35 of the container body 30 according to the first embodiment. A first container body surface 41 and a second container body surface 42 are formed on the bottom wall 45 .

The first container main body surface 41 is a surface of the bottom wall 45 facing one of the vertical directions. The second container body surface 42 is a surface of the bottom wall 45 that faces the other side in the vertical direction and faces the opposite side to the first container body surface 41 . The first container body surface 41 is an example of the "first surface" of the present invention. The second container body surface 42 is an example of the "second surface" of the present invention.

The first peripheral wall 46 is a substantially rectangular tube-shaped wall formed integrally with the bottom wall 45 and extending from the peripheral edge of the bottom wall 45 toward the first container main body surface 41 side. As shown in FIG. 6, the first peripheral wall 46 can support the lid body 10 with its leading end edge in a state in which the first container main body surface 41 faces upward. The height of the first peripheral wall 46 is set to a size that can ensure a sufficient gap between the lid body 10 and the object to be cooked F1 housed in the space defined by the bottom wall 45 and the first peripheral wall 46. ing.

As shown in FIGS. 5 to 8, the second peripheral wall 47 is a substantially rectangular cylindrical wall formed integrally with the bottom wall 45 and extending from the peripheral edge of the bottom wall 45 toward the second container main body surface 42 side. is. As shown in FIG. 8, the second peripheral wall 47 can support the lid body 10 with its leading end edge in a state where the second container main body surface 42 faces upward. The height of the second peripheral wall 47 is set to a size that can secure a sufficient gap between the lid body 10 and the object to be cooked F1 housed in the space defined by the bottom wall 45 and the second peripheral wall 47. ing.

A handle 40L is formed on the left side surface of the container body 40 . A handle 40R is formed on the right side surface of the container body 40 . The structures of the handles 40L and 40R are the same as the handles 30L and 30R according to the first embodiment.

As shown in FIG. 6, when the lid body 10 is supported by the first peripheral wall 46 of the container body 40 with the second lid surface 12 facing downward, the second ribs 12R protruding downward are aligned with the first peripheral wall 46. The lid body 10 is positioned with respect to the container body 40 by fitting into.

Although not shown, the downwardly projecting first rib 11R is also fitted into the first peripheral wall 46 when the lid body 10 shown in FIG. 6 is turned upside down.

As shown in FIG. 8, when the lid body 10 is supported by the second peripheral wall 47 of the container body 40 with the first lid surface 11 facing downward, the first ribs 11R protruding downward are aligned with the second peripheral wall 47. The lid body 10 is positioned with respect to the container body 40 by fitting into.

Although illustration is omitted, the downwardly projecting second rib 12R is similarly fitted into the second peripheral wall 47 when the lid body 10 shown in FIG. 8 is turned upside down.

5 and 6, the first container main body surface 41 faces upward and the second container main body face 42 faces downward, as shown in FIGS. 7 and 8. Thus, it is possible to select a state in which the second container main body surface 42 faces upward and the first container main body surface 41 faces downward.

<First characteristic of first container body surface>
As shown in FIGS. 6 and 8, on the first container main body surface 41 of the container main body 40, a plurality of projections 41A extending in the front-rear direction are formed so as to be arranged side by side with predetermined intervals in the left-right direction. . A groove 41B is formed between each projection 41A.

The first container main body surface 41 is imparted with a first characteristic by the uneven surface formed by the convex portions 41A and the grooves 41B. A first characteristic of the first container main body surface 41 is a characteristic that the contact area with the food to be cooked F1 is small.

As a result, as shown in FIG. 6, when the first container main body surface 41 contacts the food F1 with the first container main body face 41 facing upward, the cooking mode of the first container main body face 41 for the food F1 having the first characteristic is determined. 2, each projection 41A contacts the food F1 with a small contact area to transmit heat, while the grooves 41B keep the water and oil coming out of the food F1 away from the food F1. .

<Second characteristic of the surface of the second container body>
As shown in FIGS. 6 and 8, the second container body surface 42 of the container body 40 is a flat surface extending substantially horizontally.

The second container body surface 42 is given a second property by the flat surface. A second characteristic of the second container body surface 42 is that the contact area with the food to be cooked F1 is significantly larger than that of the first container body surface 41 .

As a result, as shown in FIG. 8, when the second container main body surface 42 contacts the food F1 with the second container main body surface 42 facing upward, the cooking mode of the second container main body surface 42 with respect to the food F1 to be cooked has the second characteristic. The flat surface contacts the object to be cooked F1 with a significantly larger contact area than the first container main body surface 41, thereby efficiently transferring heat.

<Effect>
In the heat cooking container of Example 2, when used in the heating chamber 95, the user appropriately inverts the first lid surface 11 and the second lid surface 12 of the lid body 10, and the first container of the container body 40 By appropriately reversing the main body surface 41 and the second container main body surface 42 for use, the cooking mode for the food F1 to be cooked can be easily selected from four options.

Specifically, as described in Embodiment 1, by selecting the vertical relationship between the first lid surface 11 and the second lid surface 12 in the lid body 10, whether or not the food F1 to be cooked is browned. can be easily selected.

In addition, in the container body 40, the first characteristic of the first container body surface 41 and the second characteristic of the second container body surface 42 are the contact areas with the food to be cooked F1. The user can select whether or not to keep water, oil, etc. coming out of the food to be cooked F1 away from the food to be cooked F1 by selecting the vertical relationship between the first container body surface 41 and the second container body surface 42 . As a result, the user can easily select whether to suppress the wateriness or oiliness of the food F1 to be cooked.

The example shown in FIG. 6 is a case where the user selects a state in which the first container main body surface 41, which has a small contact area with the food F1 to be cooked, faces upward. In this case, the cooking mode corresponding to the first characteristic of the first container main body surface 41 is applied to the food F1 to be cooked. For this reason, the first container main body surface 41 of the container main body 40 heated by the upper flame burner 91 and the lower flame burners 92L, 92R comes into contact with the food to be cooked F1 with a small contact area due to the projections 41A, thereby transferring heat. On the other hand, the grooves 41B can reliably keep the water and oil coming out of the food F1 away from the food F1. As a result, wateriness and oiliness of the food F1 to be cooked can be suppressed. For example, it is possible to suppress the stickiness of the downward-facing surface of the food F1 (F1A), such as a round fish.

In the example shown in FIG. 8, the user selects a state in which the second container body surface 42, which has a significantly larger contact area with the food F1 than the first container body surface 41, faces upward. In this case, the cooking mode corresponding to the second characteristic of the second container main body surface 42 is applied to the food F1 to be cooked. For this reason, the second container body surface 42 of the container body 40 heated by the top flame burner 91 and the bottom flame burners 92L, 92R is cooked with a significantly larger contact area than the first container body surface 41 due to the flat surface. Heat can be transferred by contact with the object F1. As a result, the food to be cooked F1 can be efficiently heated, uneven heating can be suppressed, and the food can be evenly browned. For example, the downward facing surface of the food item F1 (F1B), such as a fillet of fish, can be uniformly heated to impart a uniform brown color to the downward facing surface.

Therefore, in the heat cooking container of Example 2, as with the heat cooking container 1 of Example 1, when cooking the food F1 to be cooked, it is possible to easily select a plurality of cooking modes according to the user's needs.

In this heat cooking container, the first characteristic of the first container body surface 41 and the second characteristic of the second container body surface 42 are the contact areas with the food to be cooked F1. Therefore, by appropriately changing the number, width, or arrangement pattern of the projections 41A and grooves 41B on the first container body surface 41, or by providing projections and grooves on the second container body surface 42 as well, The contact area between the first container body surface 41 and the food item F1 can be easily made different from the contact area between the second container body surface 42 and the food item F1.

Furthermore, in this heat cooking container, when the user appropriately inverts the first container body surface 41 and the second container body surface 42 and uses it, the first peripheral wall 46 or the second peripheral wall 47 allows the lid body 10 to be suitably held. Supportable.

(Example 3)
As shown in FIGS. 9 to 12, the cooking container of Example 3 includes an insole member 50, and the insole member 50 is used together with the container main body 30 and lid 10 of Example 1. FIG. Other configurations of the third embodiment are the same as those of the first embodiment. For this reason, the same reference numerals are given to the same configurations as in the first embodiment, and the description thereof is omitted or simplified.

<Structure of Insole Material>
The insole member 50 is a substantially rectangular flat plate whose lengths in the front-back direction and the left-right direction are shorter than the bottom wall 35 of the container body 30 according to the first embodiment. In this embodiment, the insole member 50 is made of a metal material such as iron or aluminum alloy.

The insole member 50 is accommodated in the container body 30 and placed on the upper surface of the bottom wall 35 so as to support the food F1 to be cooked. The insole member 50 is formed with a first insole surface 51 and a second insole surface 52 .

The first insole surface 51 is a surface of the insole member 50 facing one direction in the vertical direction. The second insole surface 52 is a surface of the insole member 50 that faces the other side in the up-down direction and faces the opposite side to the first insole surface 51 .

9 and 10, the first insole surface 51 faces upward and the second insole surface 52 faces downward, and as shown in FIGS. , in which the second insole surface 52 faces upward and the first insole surface 51 faces downward.

<Third characteristic of first insole surface>
As shown in FIGS. 10 and 12, the first insole surface 51 of the insole member 50 is formed with a plurality of protrusions 51A extending in the front-rear direction so as to be arranged side by side at predetermined intervals in the left-right direction. there is A groove 51B is formed between each projection 51A.

The first insole surface 51 is imparted with a third characteristic by the uneven surface formed by the convex portions 51A and the grooves 51B. A third characteristic of the first insole surface 51 is that it has a smaller contact area with the food F1 than the upper surface of the bottom wall 35 of the container body 30 .

As a result, as shown in FIG. 10, when the first insole surface 51 faces upward and comes into contact with the food F1 to be cooked, the cooking mode of the first insole surface 51 with the third characteristic for the food F1 to be cooked is changed. 2, each convex portion 51A contacts the food F1 with a small contact area to transmit heat, while the grooves 51B keep water and oil coming out of the food F1 away from the food F1. .

<Fourth characteristic of the second insole surface>
As shown in FIGS. 10 and 12, the second insole surface 52 of the insole member 50 is a flat surface extending substantially horizontally. Although not shown, the second insole surface 52 is subjected to a surface treatment such as a fluororesin coating that suppresses scorching.

The second insole surface 52 is imparted with a fourth characteristic by a flat surface that has been surface-treated to prevent burning. The fourth characteristic of the second insole surface 52 is that the contact area with the food to be cooked F1 is significantly larger than that of the first insole surface 51, and that the surface area of the bottom wall 35 of the container body 30 is relatively large. , the object to be cooked F1 is difficult to burn. It should be noted that the fourth characteristic of the second insole surface 52 is the characteristic of the upper surface of the bottom wall 35 of the container body 30, that is, the surface to be cooked. It may be the same as the characteristic that the contact area with the object F1 is significantly large.

As a result, as shown in FIG. 12, when the second insole surface 52 contacts the food F1 with the second insole surface 52 facing upward, the cooking mode of the second insole surface 52 with respect to the food F1 with the fourth characteristic is maintained. contacts the food to be cooked F1 with a significantly larger contact area than the first insole surface 51 to efficiently transmit heat, and compared to the upper surface of the bottom wall 35 of the container body 30, the food to be cooked It will surely suppress the scorching of F1.

<Effect>
In the heat cooking container of Example 3, when used in the heating chamber 95, the user appropriately inverts the first lid surface 11 and the second lid surface 12 of the lid body 10, and the insole member 50 is moved to the container body. 30, and furthermore, when it is selected to accommodate the insole member 50 in the container body 30, the first insole surface 51 and the second insole surface 51 of the insole member 50 By appropriately reversing the surface 52 and using it, the cooking mode for the food F1 to be cooked can be easily selected from six options.

Therefore, in the heat cooking container of Example 3, as with the heat cooking container 1 of Examples 1 and 2, when cooking the object to be cooked F1, a plurality of cooking modes can be easily selected according to user needs.

(Example 4)
As shown in FIG. 13, the cooking container of Example 4 uses both the container body 40 and the lid body 10 of Example 2 and the insole member 50 of Example 3. As shown in FIG. Other configurations of the fourth embodiment are the same as those of the second and third embodiments. For this reason, the same reference numerals are given to the same configurations as those of the second and third embodiments, and the description thereof will be omitted or simplified.

In Example 4, the third property of the first insole surface 51 and the fourth property of the second insole surface 52 correspond to the first container body surface 41 and the second container body surface 42 of the container body 40, It has been changed as follows.

<Third characteristic of first insole surface>
The number of projections 51A on the first insole surface 51 of the insole member 50 is less than the number of projections 41A on the first container body surface 41 of the container body 40 . Further, the width of each groove 51B of the first insole surface 51 is larger than the width of each groove 41B of the first container main body surface 41 .

A third characteristic of the first insole surface 51 is that it has a smaller contact area with the food to be cooked F1 than the first container body surface 41 of the container body 40 .

<Fourth characteristic of the second insole surface>
The flat surface of the second insole surface 52 is subjected to a surface treatment such as a fluororesin coating that prevents scorching. No such surface treatment is applied.

Therefore, the fourth characteristic of the second insole surface 52 is that the contact area with the food to be cooked F1 is significantly larger than that of the first insole surface 51, and the second container body surface 42 of the container body 40 It is a characteristic that the food to be cooked F1 is less likely to be scorched than the above.

<Effect>
In the heating cooking container of Example 4, when used in the heating chamber 95, the user appropriately inverts the first lid surface 11 and the second lid surface 12 of the lid body 10, and the first lid surface 11 and the second lid surface 12 of the container body 40 The container main body surface 41 and the second container main body surface 42 are appropriately inverted, and whether or not the insole member 50 is accommodated in the container main body 40 is appropriately selected. When the housing is selected, by appropriately reversing the first insole surface 51 and the second insole surface 52 of the insole member 50, the cooking mode for the food F1 to be cooked can be selected from eight options. Easy to choose from.

Therefore, in the heat cooking container of Example 4, as with the heat cooking container 1 of Examples 1 to 3, it is possible to easily select a plurality of cooking modes according to the user's needs when cooking the food F1.

In the above, the present invention has been described in accordance with Examples 1 to 4, but the present invention is not limited to the above Examples 1 to 4, and can be appropriately modified and applied without departing from the spirit of the present invention. Needless to say.

In the lid bodies 10 according to Examples 1 to 4, the coating film is formed on the first lid surface 11 and the second lid surface 12, but the configuration is not limited to this. The present invention also includes a configuration in which at least one of the first lid surface and the second lid surface has no coating film. Further, a hole penetrating the first lid surface 11 and the second lid surface 12 is provided in the lid body 10 according to Examples 1 to 4, and the radiant heat H1 of the top heater 91 and the combustion heat are transmitted through the hole. You may make it partly reach to the to-be-cooked material F1.

The present invention also includes a configuration in which the container main body 40 of the heat cooking containers of Examples 2 and 4 is reversible, but the lid body 10 is not reversible.

The lids 10 according to Examples 1 to 4 are made of a metal material such as iron or aluminum alloy, but are not limited to this configuration. The lid may be made of a material different from the metal material, such as a ceramic material. The same applies to the container bodies 30 and 40 and the insole member 50 .

In Examples 1 to 4, the grilling device is the gas stove 9 having the top burner 91 and the bottom burners 92L and 92R, but is not limited to this configuration. The grilling device may be a single sided gas stove with only a top burner. The grilling device may also include an electric heating plate, an electric far-infrared heater, or the like.

In the first container main body surface 41 according to Example 2, each convex portion 41A and each groove 41B extend in the front-rear direction, but the configuration is not limited to this. For example, each protrusion 41A and each groove 41B may be modified to extend in the left-right direction. Also, a plurality of grooves may be provided radially or in a grid pattern. The same applies to the first insole surface 51 according to the third embodiment.

INDUSTRIAL APPLICABILITY The present invention can be used for cooking devices such as grill devices.

1... Heat cooking container 9... Grill device (gas stove)
95 heating chamber 91, 92L, 92R heating source (91 first heating source (top flame burner), 92L, 92R second heating source (bottom flame burner))
F1... Food to be cooked 30, 40... Container main body 10... Lid 11, 41... First surface (11... First cover surface, 41... First container main body surface)
12, 42...Second surface (12...Second cover surface, 42...Second container main body surface)
35, 45... Bottom wall 46... First peripheral wall 47... Second peripheral wall 50... Insole member 51... First insole surface 52... Second insole surface

Claims (6)

A heating cooking container used in the heating chamber of a grill apparatus comprising a heating chamber and a heat source and heated by the heating source to cook an object to be cooked,
a container body that houses the food to be cooked;
A lid covering the container body from above,
The lid has a first lid surface and a second lid surface facing away from the first lid surface,
The first lid surface and the second lid surface have different emissivities,
The lid body has a state in which the first lid surface faces upward and the second lid surface faces downward, and a state in which the second lid surface faces upward and the first lid surface faces downward. can be selected ,
The container body includes a bottom wall,
a peripheral wall formed integrally with the bottom wall and extending upward from a peripheral edge of the bottom wall and capable of supporting the lid;
The lid body is a first rib surrounding the first lid surface, and protrudes downward when the lid body is supported by the peripheral wall of the container body with the first lid surface facing downward. the first rib fitted into the peripheral wall by
A second rib surrounding the second lid surface, which projects downward and fits into the peripheral wall when the lid body is supported by the peripheral wall of the container body with the second lid surface facing downward. A heating cooking container characterized by having the second ribs . 2. The cooking container according to claim 1 , wherein the emissivity of said first lid surface and the emissivity of said second lid surface are imparted by a coating film. 2. The cooking container according to claim 1 , wherein the emissivity of said first lid surface and the emissivity of said second lid surface are given by surface roughness. A heating cooking container used in the heating chamber of a grill apparatus comprising a heating chamber and a heat source and heated by the heating source to cook an object to be cooked,
a container body that houses the food to be cooked;
A lid covering the container body from above,
The lid has a first lid surface and a second lid surface facing away from the first lid surface,
The first lid surface and the second lid surface have different emissivities,
The lid body has a state in which the first lid surface faces upward and the second lid surface faces downward, and a state in which the second lid surface faces upward and the first lid surface faces downward. can be selected,
the container body has a bottom wall formed with a first container body surface and a second container body surface facing away from the first container body surface;
a first peripheral wall formed integrally with the bottom wall and extending from the peripheral edge of the bottom wall toward the surface of the first container body and capable of supporting the lid;
a second peripheral wall formed integrally with the bottom wall and extending from the peripheral edge of the bottom wall toward the surface of the second container body and capable of supporting the lid;
The first container body surface is an uneven surface, the second container body surface is a flat surface,
The container body has a state in which the first container body surface faces upward and the second container body surface faces downward, and a state in which the second container body surface faces upward and the first container body surface faces downward. It is configured to be able to select the state facing the
The lid is a first rib surrounding the first lid surface, and the lid is supported by the first peripheral wall and the second peripheral wall of the container body in a state in which the first lid surface faces downward. the first rib protruding downward and fitting into the first peripheral wall and the second peripheral wall when the
A second rib that surrounds the second lid face and faces downward when the lid body is supported by the first peripheral wall and the second peripheral wall of the container body with the second lid face facing downward. and the second rib that protrudes outward and fits into the first peripheral wall and the second peripheral wall. further comprising an insole member accommodated in the container body and supporting the food to be cooked;
The insole member has a first insole surface and a second insole surface facing away from the first insole surface,
The first insole surface is an uneven surface, the second insole surface is a flat surface,
a state in which the first insole surface faces upward and the second insole surface faces downward; and a state in which the second insole surface faces upward and the first insole surface faces downward. 5. The heat cooking container according to any one of claims 1 to 4 , which is configured to be selectable. The heating source includes a first heating source that heats the cooking container in the heating chamber from above;
a second heating source for heating the cooking container in the heating chamber from the side or from below;
The cooking container according to any one of claims 1 to 5 , wherein the first heating source radiates far infrared rays to heat the cooking container.

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