JP7208716B2 - heating cooker - Google Patents

Description

TECHNICAL FIELD The present invention relates to a heating cooker that performs flavoring with charcoal as well as cooking an object to be cooked.

A heating cooker that heats an object to be cooked while flavoring it with charcoal such as Binchotan charcoal includes a net part on which the object to be cooked is placed, charcoal is arranged below it, and further below it Some of them are constructed by arranging a heating means such as an electric heater. In such a heating cooker, the charcoal is ignited and the heating means generates heat, so that the food placed on the net can be heated while being flavored with charcoal (for example, See Patent Document 1).

JP 2006-266654 A

However, in the above-described heating cooker, as the charcoal heats up, the food fat falls on the hot charcoal, which poses a problem of danger due to ignition. In addition, burning charcoal consumes a large amount of charcoal, which raises the fuel cost of the kitchen.

SUMMARY OF THE INVENTION It is an object of the present invention to solve the above-mentioned problems, and to secure safety and reduce kitchen fuel costs in a cooking device that uses charcoal for flavoring.

The present invention comprises a heating cooker, a metal housing, a mesh or iron moxibustion arranged on the upper part of the housing, on which an object to be cooked is placed, and arranged below the mesh or iron moxibustion, A heating unit for heating the object placed on the mesh or iron moxibustion, ceramic charcoal arranged below the heating unit, a support base for placing the ceramic charcoal, and a lower part of the housing. A control unit arranged, a fan installed in or near the control unit, and a duct provided in the fan, wherein an outlet of the duct is introduced to the lower side of the support base, and Air is blown out toward the central portion from outlets provided on both sides of the lower side of the support base, and air is blown out from the outlet provided in the central portion toward the both sides. A cooling air is blown out from the outlet to cool the support base, and the lower side of the ceramic charcoal is cooled to suppress ignition of food fat attached to the ceramic charcoal. is.

In these heating cookers, it is desirable that the heating portion is composed of a carbon heating tube.

In the present invention, the heating unit is arranged below the mesh or iron moxibustion, and the ceramic charcoal is arranged below the heating unit. The food fat adheres to the ceramic charcoal, and the food fat is heated to become fat steam, and the food to be cooked can be flavored with the charcoal. Ceramic charcoal is non-combustible, eliminates direct burning of natural charcoal, saves time and effort for starting a fire, does not require skillful technique, allows flavoring of charcoal to be cooked, and cleans up after charcoal. Simplified and safe. Therefore, combined with the heating effect of the carbon heating tube for main heating, the natural charcoal that has been used conventionally becomes unnecessary, and the kitchen fuel cost can be greatly reduced.

In addition, by installing a fan in the control unit and introducing the air outlet of the duct provided in the fan to the lower side of the support base, the lower side of the ceramic coal is blown out from the air outlet for cooling. It will be cooled. As a result, it is possible to suppress the ignition of the food fat adhering to the ceramic charcoal.

It is a sectional view showing a heating cooker of the 1st example. It is a sectional view showing a heating cooker of the 1st example. FIG. 3 is a cross-sectional view showing a state in which an object to be cooked is heated using the heating cooker of the first embodiment; FIG. 3 is a cross-sectional view showing a state in which an object to be cooked is heated using the heating cooker of the first embodiment; It is a sectional view showing a cooking-by-heating machine of the 2nd example. FIG. 7 is a cross-sectional view showing a state in which an object to be cooked is heated using the heating cooker of the second embodiment; It is sectional drawing of the front side which shows the heating cooker of 2nd Example.

In a heating cooker that adds flavor to charcoal, the heating unit is placed below the mesh or iron moxibustion for the purpose of ensuring safety by preventing ignition of food fat and reducing kitchen fuel costs. It was realized by disposing the ceramic charcoal under the heating unit and installing a fan in the control unit to cool the lower side of the ceramic charcoal.

The heating cooker 1 shown in FIG. 1-1 includes a metal housing 2, a net 3 on which the food to be cooked is placed, and a food to be cooked placed under the net 3 and placed on the net 3. A heating unit 4 for heating an object and a ceramic charcoal 5 arranged below the heating unit 4 are provided. A control unit 7 for controlling the heating unit 4 is arranged below the housing 2 .

The mesh portion 3 is arranged in an opening formed in the upper portion of the housing 2 . The mesh portion 3 is formed of metal in a mesh shape, and has a rectangular outer shape, for example.
Also, FIG. 1-2 shows a case where a pair of iron moxibustion 3a is arranged in place of the mesh portion 3. FIG. The iron moxibustion 3a is, for example, an elongated member made of metal, and as shown in FIG.

The heating unit 4 is composed of a plurality of carbon heating tubes 4a. Each carbon heating tube 4a includes, in the illustrated example, a carbon rod 40 having a circular cross section, a cylindrical quartz tube 41 surrounding the carbon rod 40, and a cylindrical protective tube surrounding the quartz tube 41. 42. An inert gas is sealed inside the quartz tube 41 . A power source is connected to the carbon rod 40 . The carbon heating tube 4a is suitable for heating foods containing water because the heating by infrared rays with a wavelength of 1.8 to 2.5 μm reaches a peak in a short period of 2 to 5 seconds.

The ceramic charcoal 5 is inserted into the housing 2 through an opening provided at the top of the housing 2 and placed on the support base 6 . Ceramic charcoal 5 is obtained by adding ceramics to thinned cypress and cedar, adding water, blending and coating, and carbonizing at about 850 ° C. in a dedicated carbonization device. It is a member and has the characteristic of being nonflammable.

As shown in FIGS. 2-1 and 2-2, when grilling a food 8 such as meat or fish, the food 8 is placed on the net 3 or the moxibustion 3a. Then, the control unit 7 turns on the carbon heating tube 4 a that constitutes the heating unit 4 . In the carbon heating tube 4a, heat is generated from the carbon rod 40, and the amount of heat immediately reaches a peak value.

The food 8 to be cooked is heated by the heat from the carbon heating tube 4a, and the infrared rays emitted from the carbon heating tube 4a are absorbed by the food 8 to be cooked. Here, if the wavelength of the infrared rays is, for example, 1.5 to 4 μm, the infrared rays can easily permeate the interior of the food 8 to be cooked, heat is also generated from the interior, and the heat can be distributed throughout the entire body by thermal conduction. Further, the ceramic charcoal 5 also receives far infrared rays from the carbon heating tube 4a and generates heat to emit far infrared rays.

When the food 8 is heated in this manner, the food fat 100 drops and adheres to the ceramic charcoal 5 . Then, the food fat 100 is heated to become fat steam 101 and gives the food 8 to be cooked a flavor of charcoal.

In a normal charcoal grill, the charcoal itself is directly heated, and if necessary, the food to be cooked is flavored with charcoal by fanning it with a fan or spraying it with water. , the food fat that has fallen from the object to be cooked 8 adheres to the ceramic charcoal to generate fat steam (smoke), thereby flavoring the charcoal. Therefore, craftsmanship is not required, and the charcoal does not become too hot and is safe.

In addition, conventionally, there was a problem that the consumption of charcoal increased due to burning charcoal, but the ceramic charcoal 5 can be used repeatedly by washing with water, so the consumption can be greatly reduced. It is also economical.

Although the carbon heating tube 4a is used as the heating unit 4 in the above embodiment, the heating unit 4 is not limited to the carbon heating tube 4a as long as it can heat the food to be cooked.

In the above embodiment, the ceramic charcoal 5 is placed on the support base 6. However, for example, a drawer is provided in the housing 2, the ceramic charcoal 5 is stored in the drawer, and the ceramic charcoal is placed inside the housing by inserting the drawer into the housing. 5 may be positioned below the heating unit 4 .

The ceramic charcoal 5 is desirably placed directly below each carbon heating tube 4a and also in the space between the adjacent carbon heating tubes 4a. Arranging the ceramic charcoal 5 at such a position can prevent falling fat from burning, especially in food containing a lot of fat. With natural charcoal, water is sprayed when the fat emits smoke, but this can save time and effort.

Next, the heating cooker 11 of 2nd Example is demonstrated. In this second embodiment, the same parts as those of the heating cooker 1 of the first embodiment are denoted by the same reference numerals, and the details thereof are omitted.

A heating cooker 11 of the second embodiment shown in FIG. 3 has a control section 13 arranged under a metal housing 12, and a fan 14 is installed in the control section 13. As shown in FIG.

The fan 14 is provided with a duct 15, and an outlet 15a of the duct 15 is introduced below the support base 6 on which the ceramic charcoal 5 is placed. Since the outlet 15a is introduced to the lower side of the support table 6 in this way, the cooling air is blown out from the outlet 15a, and the lower side of the ceramic charcoal 5 is cooled. It is possible to suppress the ignition of the food fat 100 adhering to the (see FIG. 4).

Next, the installation position and the like of the fan 14 will be described. As shown in FIG. 5, a fan 14a and a fan 14b are installed on both sides of the heating cooker 11, and the outlet 15b of the duct 15 provided in these fans 14a and 14b is positioned below the support base 6. introduced to the side.

A fan 14 c is installed in the central portion of the heating cooker 11 , and the outlet 15 c of the duct 15 provided in the fan 14 c is introduced below the support base 6 . The blow-out port 15c is provided so as to blow out in both directions of the duct 15. - 特許庁In addition, when the width dimension of the heating cooker 11 is short, the fan 14 may be provided only on both side portions, and may not be provided in the central portion.

In the case shown in FIG. 5, the fans 14a and 14b on both sides take in air from the outside (see arrow A), and the air blows out from the outlets 15b on both sides (see arrow B). At the same time, the air taken in by the central fan 14c (see arrow C) is blown out in both directions from the central outlet 15c (see arrow D), so that the lower side of the support base 6 is evenly cooled. . As a result, ignition of the food fat 100 adhering to the ceramic charcoal 5 can be suppressed (see FIG. 4).
In addition, reference numeral 16 in FIG. 5 indicates a water tray arranged below the support base 6 .

The heating cookers 1 and 11 configured as described above have the heating section 4 arranged below the mesh section 3 or iron moxibustion 3a, and the ceramic charcoal 5 arranged below the heating section 4. The object 8 to be cooked is heated by the heating by 4, and the food fat 100 falling from the heated object 8 adheres to the ceramic charcoal 5, and the food fat 100 is heated to become fat steam 101, and the object to be cooked. 8 can be flavored with charcoal. The ceramic charcoal 5 is non-flammable and safe, and natural charcoal, which has been used conventionally, is unnecessary, and the kitchen fuel cost can be reduced (see FIGS. 2-1 and 2-2).

In addition, in the heating cooker 11, the fan 14 is installed in the control unit 13, and the air outlet 15a of the duct 15 provided in the fan 14 is introduced to the lower side of the support base 6, so that the air for cooling is supplied from the air outlet 15a. is blown out, and the lower side of the ceramic coal 5 is cooled. As a result, ignition of the food fat 100 adhering to the ceramic charcoal 5 can be suppressed.

1: Heating cooker 2: Case 3: Mesh part 3a: Iron moxibustion 4: Heating part 4a: Carbon heating tube 40: Carbon rod 41: Quartz tube 42: Protection tube 5: Ceramic charcoal 6: Support base 7: Control part 8: Cooking object 11: Heating cooker 12 of the second embodiment: Housing 13: Control units 14, 14a, 14b, 14c: Fan 15: Duct 15a, 15b, 15c: Air outlet 16: Water plate 100: Food fat 101: Fat steam

Claims (2)

a metal housing,
A net or iron moxibustion placed on the upper part of the housing and on which the food to be cooked is placed;
a heating unit disposed below the net or iron moxibustion and heating the food placed on the net or iron moxibustion;
ceramic charcoal disposed below the heating unit;
a support base on which the ceramic charcoal is placed;
a control unit arranged at the bottom of the housing;
a fan installed in or near the control unit;
a duct provided in the fan,
The air outlets of the duct are introduced to the lower side of the support base, and air is blown out toward the center from the air outlets provided on both sides of the lower side of the support base. A configuration in which the wind is blown out toward the both sides from the outlet provided in the
Cooling air is blown out from the outlet to cool the support base, and the lower side of the ceramic charcoal is cooled to suppress ignition of food fat adhering to the ceramic charcoal. Heating cooker. 2. The heating cooker according to claim 1, wherein the heating portion is composed of a carbon heating tube.

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