JP7240551B1 - steamer and cooking system - Google Patents

Abstract

An object of the present invention is to prevent a decrease in temperature and pressure in a cooking chamber during a cooking process. A plurality of cooking compartments (321, 322, 323) corresponding to each of the plurality of drawers (5) of a cooking section (3) filled with steam and containing a plurality of drawers (5) are provided with cooking compartments (321, 322, 323). Each opening 35 with a door is provided with an opening/closing door 6 that opens and closes independently. [Selection drawing] Fig. 1

Description

The present invention relates to steamers and cooking systems.

As a conventional steamer that heats food to a specified temperature with steam, it has a housing with a door that can be opened and closed on the entire front surface, a built-in submersible heater, and a steam hole on the top surface that is placed at the bottom of the housing. a water tank, a far-infrared radiation net stretched over the upper surface of the water tank, and a plurality of trays that can be freely taken in and out by opening a door in the inner space of the housing that serves as a steam chamber above the far-infrared radiation net. An electric steamer is known (see Patent Document 1).

Registered Utility Model No. 3022275

By the way, when cooking using a plurality of trays like the steamer described in Patent Document 1, the ingredients, ingredients, seasonings, etc. of the steamed food may be added or mixed in order for each tray. At this time, if the entire front surface is composed of one door that can be freely opened and closed like the steamer described in Patent Document 1, each time one tray is taken out of the steamer or put into the steamer, the steam chamber (in other words) As a result, the entire front surface of the cooking chamber (cooking chamber) is exposed to the outside air, so the temperature and pressure in the steam chamber (cooking chamber) drop significantly, and cooking is difficult in terms of maintaining the ingredients, the taste of the ingredients, and the nutritional components. There is a problem that it is not preferable as a process and the efficiency of cooking is lowered.

Accordingly, one aspect of the present invention aims to provide a technique capable of preventing the temperature and pressure in the cooking chamber from dropping during the cooking process.

In order to solve the above-mentioned problems, a steamer according to the present invention provides a steam-filled cooking section containing a plurality of drawers, each of which has a plurality of cooking compartments corresponding to each of the plurality of drawers. and a door on the underside of the bottom of the drawer for slidably supporting the drawer as it is inserted into the cooking compartment. A linear wave-like structure in which peaks and valleys are continuous and the ridgeline direction of the peaks and the valley line direction of the valleys are parallel to each other in a portion that contacts the upper surface of the support portion provided at a position corresponding to the lower end surface. is provided .

In the steamer according to the present invention, the door may have a pair of left and right plate-like members that rotate toward the cooking compartment in a double-door manner.

The steamer according to the present invention may have a gable roof structure above the cooking section.

In the steamer according to the present invention, at least one of the upper surface and the lower surface of the bottom of the drawer has a linear wave shape in which peaks and valleys are continuous and the ridgeline direction of the peaks and the valley line direction of the valleys are parallel to each other. structure is provided.

In the steamer according to the present invention, a drawer mounting table having a height adjustment function for matching the height of the top plate to the height position of the opening of each of the plurality of cooking compartments is used, and the drawer is positioned in the cooking compartment. may be inserted into the

In the steamer according to the present invention, the drawer is inserted into the cooking compartment using a drawer mounting table on which a rail having the same height as the front wall of the drawer protrudes from the bottom is attached. You may do so.

Further, a cooking system according to the present invention includes the steamer according to any one of claims 1 to 6, a heat cooking section including at least one of a stove and an iron plate, and a sink section. , like.

According to one aspect of the present invention, it is possible to prevent the temperature and pressure in the cooking chamber from dropping during the cooking process.

BRIEF DESCRIPTION OF THE DRAWINGS It is a perspective view which shows typically the whole steamer structure which concerns on Embodiment 1 of this invention. It is a figure which shows an example of the aspect of the support part of the steamer of FIG. (A) is a plan view, and (B) is a front view. FIG. 2 shows an example of an embodiment of the lower wavy structure of the drawer of the steamer of FIG. 1; (A) is a bottom view of an example, and (B) is a side view of (A). (C) is a bottom view of another example, and (D) is a side view of (C). It is a figure which shows typically the structure of the opening with a door of the steamer of FIG. 1, and an opening-and-closing door, and is a figure which shows the state by which the opening with a door is closed by the opening-and-closing door. (A) is a plan view, and (B) is a rear view. FIG. 5 is a diagram showing a state in which a drawer is inserted from the opening with a door of FIG. 4; (A) is a plan view, and (B) is a rear view. FIG. 2 is a diagram schematically showing the configuration of a drawer mounting table used when inserting the drawer into each of the cooking compartments of the steamer of FIG. 1; (A) is a front view. (B) is a side view. FIG. 7 is a diagram showing an example of a structure related to the top plate of the drawer mounting table of FIG. 6; (A) is a plan view. (B) is a side view. FIG. 2 is a perspective view schematically showing the overall configuration of a steamer according to Embodiment 2 of the present invention; BRIEF DESCRIPTION OF THE DRAWINGS It is a top view which shows typically the whole cooking system structure which concerns on embodiment of this invention.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings. In the description of the present invention, up/down, front/back (in other words, front/back), and left/right directions are defined along each axis of a three-dimensional orthogonal coordinate system as shown in each figure. and define each direction according to the direction of the arrow.

(Embodiment 1)
FIG. 1 is a perspective view schematically showing the overall configuration of a steamer 1A according to Embodiment 1 as an example of a specific configuration mode of the steamer according to the present invention. FIG. 1 shows the parts of the steamer 1A separated from each other, and the parts are combined when the steamer 1A is used (that is, when food is steamed).

The steamer 1A according to Embodiment 1 includes a plurality of cooking compartments 321 corresponding to the plurality of drawers 5 of the cooking section 3 filled with steam and accommodating a plurality of drawers 5 (also referred to as "drawers"). , 322, 323 are provided with respective openings 35 with doors of these cooking compartments 321, 322, 323, respectively, with opening and closing doors 6 that open and close independently.

(overall structure)
The steamer 1A includes a water storage part 2, a cooking part 3 stacked and placed on the upper part of the water storage part 2, a lid 4 placed on the upper part of the cooking part 3, and a drawer inserted into the cooking part 3. 5 and

The water storage part 2 is formed in a box shape which is rectangular (including a square; the same shall apply hereinafter) in plan view and whose upper surface is open. When the steamer 1A is used, water for steaming is stored in the water storage unit 2, and a heat source such as a stove (in other words, a heating device. It may be a gas heating device or an electric heating device. ; not shown). When the steamer 1A is used and heated by a heat source, the water in the water reservoir 2 boils to generate steam.

The cooking part 3 has a square tube-shaped main body 31 which is rectangular in plan view (specifically, a rectangle similar to the shape of the water storage part 2 in plan view) and whose upper and lower surfaces are open. When the steamer 1A is used, the bottom peripheral edge of the main body 31 of the cooking part 3 is supported by the top peripheral edge of the water storage part 2, and the cooking part 3 is stacked on top of the water storage part 2 and placed.

In the example shown in FIG. 1, an inward flange 21 is formed at the upper end of the water reservoir 2 and extends inward over the entire circumference of the opening on the upper surface. A downward stepped portion 311 is formed at the lower end of the main body 31 of the cooking portion 3 so as to be recessed inward along the entire circumference of the opening on the lower surface. When the steamer 1</b>A is used, the inward flange 21 and the downward stepped portion 311 are fitted and abutted, and the peripheral portion of the lower end surface of the main body 31 is supported by the peripheral portion of the upper end surface of the water storage portion 2 . are stacked and placed on the upper part of the water storage part 2 .

When the steamer 1A is used, the interior space of the main body 31 functions as a cooking space in which a plurality of drawers 5 are inserted and accommodated and filled with steam for steaming food.

The main body 31 has a handle that is held to stabilize the cooking part 3 when the drawer 5 is put in and taken out, or is held when the cooking part 3 is stacked on the water storage part 2 or taken down from the water storage part 2. may be attached. In the example shown in FIG. 1 , a handle 314 projecting rightward/leftward is attached to each of the right side wall 312 and the left side wall 313 of the main body 31 at a position closer to the center in the vertical direction and closer to the front.

The lid 4 has a rectangular shape in plan view (specifically, a rectangular shape similar to the shape in plan view of the main body 31 of the water storage part 2 and the cooking part 3), and has an open bottom surface. It is formed in an aspect having a gable roof-like structure 41 downwardly sloping from the ridgeline along it toward each of the left and right ends.

Due to the gable roof structure 41 on the upper part of the lid 4, that is, by having the gable roof structure 41 above the cooking part 3 (specifically, the main body 31), the water storage part 2 Steam rises in the cooking part 3, is cooled by the lid 4, and water droplets adhering to the inner side of the gable roof structure 41 are guided to both sides in the left and right direction along the gable roof structure 41. - 特許庁For this reason, water droplets do not drop onto the food being cooked (specifically, food) being cooked in the cooking section 3, and by extension, the ingredients, the taste of the ingredients, and the nutrients may be washed away. do not have.

A handle 42 that protrudes upward and is gripped when the lid 4 is raised and lowered is attached to the central position in the front-rear direction of the top of the gable roof structure 41 (that is, the ridge along the front-rear direction). In addition, a steam discharge hole (not shown) for discharging a part of the steam in the cooking part 3 to the outside is provided at the top of the gable roof structure 41 (however, the part other than the place where the handle 42 is attached). ) may be provided.

The lid 4 has a peripheral wall 43 extending downward from each of the four sides of a rectangle in plan view, and a flange 44 formed near the lower end of the peripheral wall 43 . When the steamer 1A is used, the lower end portion of the peripheral wall 43 (specifically, the portion below the flange 44) fits within the upper edge of the main body 31 of the cooking section 3, and the flange 44 and the upper end of the main body 31 are aligned. The lid 4 is placed and covered on the upper portion of the cooking section 3 in abutting contact therewith.

(Composition of the cooking section)
A cooking chamber 32 serving as a cooking space in which food is cooked by steaming is formed in the internal space of the main body 31 of the cooking unit 3 . In the example shown in FIG. 1, the cooking chamber 32 includes three upper and lower cooking compartments (specifically, an upper cooking compartment 321, a middle cooking compartment 322, and a lower cooking compartment 323). Each cooking compartment 321 , 322 , 323 is accessible with a drawer 5 . The number of cooking compartments forming the cooking chamber 32 is not limited to three, and may be two or four or more.

At a position corresponding to the lower end surface of each cooking compartment 321, 322, 323, a support part 33 is provided for slidably supporting the drawer 5 inserted into each of these cooking compartments 321, 322, 323. As shown in FIG. The support portion 33 may be configured by a plate-like member, and in the example shown in FIG. installed. The support portion 33 is not limited to a plate-like member, and may be, for example, a grid-like member, a net-like member, a mesh-like member, a perforated member, or the like.

The rear end of the support portion 33 and the rear wall 315 of the main body 31 may be separated from each other. , and ascends in the cooking section 3 from the lower cooking section 323 to the upper cooking section 321 .

As shown in FIG. 2, the support portion 33 is supported and fixed to a right side wall 312 (indicated by phantom lines in the drawing) of the main body 31, and a right side support portion 33a and a left side wall 313 (indicated by phantom lines in the drawing) are attached. (illustrated by phantom lines)), and a left support portion 33b which is supported and fixedly attached. In this case, the right support portion 33a and the left support portion 33b are provided with water storage portions at positions that do not overlap the drawers 5 (indicated by phantom lines in the figure) inserted into the cooking compartments 321, 322, and 323 in plan view. A plurality of holes 331 may be formed for passing the steam generated in 2.

The drawer 5 has a plate-like bottom portion 51 that is rectangular in plan view, and four walls (that is, front, rear, left, and right) surrounding the space above the bottom portion 51 in four directions, front, back, left, and right. A wall that joins the front end of the bottom portion 51 and defines the front surface of the bottom portion 51 is referred to as a "front wall 53". A handle 54 that protrudes forward and is gripped when the drawer 5 is put in and taken out is attached to the center of the front surface of the front wall 53 when viewed from the front. The drawer 5 is not connected to the main body 31 of the cooking part 3 and can be completely removed by pulling it out of the cooking compartments 321, 322, 323. In the example shown in FIG. 1, three drawers 5 corresponding to the three upper and lower cooking compartments 321, 322, and 323 are used, but one drawer 5 is omitted in FIG.

Although the height of the drawer 5 is not limited to a specific dimension, it is set, for example, in the range of 5 cm or more and 11 cm or less, preferably about 7 cm.

The lower surface of the bottom portion 51 of the drawer 5 is provided with a linear wave-like structure (referred to as a “lower surface wave-like structure 55”) in which peaks and valleys are continuous and the ridgeline direction of the peaks and the valley line direction of the valleys are parallel to each other. there is

The portion and range where the lower surface wavy structure 55 of the drawer 5 is provided is the portion where the upper surface of the support portion 33 and the lower surface wavy structure 55 contact each other when the drawer 5 is inserted into the cooking compartments 321, 322, and 323; As long as it is within the range, it is not limited to a specific site or range. The lower wavy structure 55 of the drawer 5 may be provided, for example, in the form shown in FIGS. may be provided with 3, illustration of the handle 54 of the drawer 5 is omitted.

The direction of the corrugated ridges and valleys of the lower surface corrugated structure 55 of the drawer 5 may be the left-right direction as in the example shown in FIG. 3, or may be the front-rear direction.

On the upper surface of the bottom portion 51 of the drawer 5, there is a linear wave-like structure in which peaks and valleys are continuous and the ridge line direction of the peak and the valley line direction of the valley are parallel to each other (referred to as "upper surface wave-like structure"; not shown). may be provided. The direction of the ridges and valleys of the wavy top surface of the drawer 5 may be the left-right direction or the front-rear direction.

Although the spacing and the drop between the ridges and valleys of the wavy structures of the bottom wavy structure 55 and the top wavy structure of the drawer 5 are not limited to specific values, for example, the spacing is about 0.5 cm and the drop is 0.5 cm. It may be set to about 1 cm and may have a relatively shallow ripple structure. Note that the lower surface wavy structure 55 and the upper surface wavy structure may be formed by, for example, embossing.

The steam generated in the water storage section 2 rises in the cooking section 3 from the lower cooking section 323 to the upper cooking section 321 . Thereby, steam is supplied to each of the cooking compartments 321, 322, 323, and by extension to each drawer 5 (including the food to be cooked in the drawer 5), so that the food to be cooked is steamed. be. At this time, the steam enters the gaps of the lower surface wave-like structure 55 (that is, the recessed portions between the wave-shaped convex portions), and the drawer 5 (including the food to be cooked in the drawer 5) is well heated, and the heating effect is improved. improves.

(Structure of opening with door and opening/closing door)
The front surface of the main body 31 of the cooking section 3 is provided with an opening 35 with a door for taking the drawer 5 in and out of each of the cooking compartments 321 , 322 , 323 . The door-equipped openings 35 are individually provided for each of the upper and lower three cooking compartments 321, 322, and 323, and in the example shown in FIG. Opening/closing doors 6 are individually provided for each of the three openings 35 with doors.

The opening/closing door 6 has a pair of left and right plate members (specifically, a right plate member 61a and a left plate member 61b). The pair of left and right plate-like members 61a and 61b are pivot shafts arranged on the left and right sides of the opening with door 35 (in other words, on the base ends of the pair of left and right plate-like members 61a and 61b). 62 , each pivots between a position flush with the opening surface of the door-equipped opening 35 and a position generally along the front-rear direction within the main body 31 .

The pair of left and right plate-like members 61a and 61b is a door that opens and rotates in a double-sided manner toward the inside of the main body 31 from a position that is flush with the opening surface of the opening with door 35 (specifically, A double door that opens to the left and right sides from the center), and is closed and rotated in a double-door manner from a position generally along the front-rear direction in the main body 31 toward a position flush with the opening surface of the opening 35 with the door. configured as a door. A pair of left and right plate-like members 61a and 61b that rotates in a double-door manner allows openings 35 with doors in each of the three upper and lower cooking compartments 321, 322, and 323 to be individually and independently closed, and the three upper and lower cooking compartments to be closed. Each drawer 5 can be individually and independently entered into each of the compartments 321 , 322 , 323 .

The rotating shafts 62 are arranged on the left and right sides of the door opening 35 as a pair facing each other in the left-right direction with the axial direction along the up-down direction. A pair of left and right plate members 61 a and 61 b are rotatably connected to the opening 35 with a door in the cooking compartments 321 , 322 and 323 by a pair of left and right rotation shafts 62 and 62 .

Each of the pair of left and right rotating shafts 62, 62 has a state in which the opening 35 with the door is closed when the drawer 5 is not inserted into the cooking compartments 321, 322, 323 (that is, the opening with the door). 35), and when the drawer 5 is pulled out and taken out from the cooking compartments 321, 322, 323, the opening with the door A biasing portion is provided to bias the plate-like members 61a and 61b in a direction to return to a position for closing the door 35 (that is, a position flush with the opening surface of the opening 35 with the door).

The biasing portion is not limited to a specific member, mechanism, or mechanism, but is configured by a member such as a torsion coil spring (torsion spring) that constantly exerts elastic force. In the example shown in FIGS. 4 and 5, the urging portion interposed between the right side wall 312 of the main body 31 of the cooking section 3 and the right plate-like member 61a, and the left side wall 313 of the main body 31 and the left side plate-like member 61a. A torsion coil spring 63 (torsion spring) is used as an urging portion interposed with the member 61b. In the example shown in FIGS. 4 and 5, the pair of left and right plate-like members 61a and 61b are always connected by a mechanism called "spring hinge" or "spring hinge" including a rotating shaft 62 and a torsion coil spring 63. It is constructed and mounted so as to be rotatable while receiving an urging force.

The pair of left and right plate-like members 61a and 61b are positioned to close the opening with door 35 (that is, when an external force is not applied from the outer surface side) by the biasing force of the biasing portion (torsion coil spring 63). , flush with the opening surface of the door-equipped opening 35) (see FIG. 4). Further, when the drawer 5 is inserted into the cooking compartments 321, 322, and 323 from the opening 35 with the door, the pair of left and right plate-like members 61a and 61b are pushed by the drawer 5 from the outer surface side and the urging portion ( It is pushed to the left and right against the urging force of the torsion coil spring 63) and rotates into the cooking compartments 321, 322, 323 in a double-door manner (see FIG. 5).

The rotation of the pair of left and right plate-like members 61a and 61b and the opening/closing operation of the door-equipped opening 35 are caused by the constant biasing force of the biasing portion (torsion coil spring 63) and the insertion of the drawer 5 by the user. It is performed with force and power as the motive force. The rotation of the pair of left and right plate-like members 61a and 61b, and the opening/closing operation of the opening 35 with door, can be automatically performed without requiring the operation of a switch or the like for the rotation or opening/closing operation. (in other words, follow-up).

The opening/closing door 6 is provided with a pair of left and right plate-like members 61a and 61b for each opening 35 with a door of each of the plurality of cooking compartments 321, 322 and 323, so that each opening 35 with a door is independent. It is a mechanism that opens and closes by pressing.

In order to prevent the pair of left and right plate members 61a and 61b from rotating outward of the main body 31 beyond the position flush with the opening surface of the opening with door 35, the pair of left and right plate members 61a and 61b are provided. A mechanism for locking the 61b to the opening 35 with the door may be provided. For example, locking pieces 36 (shown in FIGS. 4 and 5) may be provided that protrude upward from the rear surfaces of the plate-like members 61a and 61b and hook onto the rear surface of the upper edge of the opening 35 with door.

When the drawer 5 is inserted into the cooking compartments 321, 322, 323, the front wall 53 of the drawer 5 faces the front surface of the cooking compartments 321, 322, 323, that is, the opening with the door of the main body 31 of the cooking unit 3. 35 is covered and blocked.

(Structure of drawer mounting table)
When the drawer 5 is inserted into each of the upper and lower three stages of cooking compartments 321, 322, and 323 through each of the three openings 35 with doors arranged in the vertical direction in the main body 31 of the cooking section 3, the drawer mounting table 7 may be used. Since the drawer 5 may be pulled in and out a plurality of times during steaming cooking, the use of the drawer mounting table 7 improves the convenience of putting in and out the drawer 5 and the convenience of cooking.

FIG. 6 is a diagram schematically showing the configuration of the drawer mounting table 7 used when inserting the drawer 5 into each of the three upper and lower cooking compartments 321, 322, and 323. As shown in FIG.

The drawer mounting table 7 has a top plate 71 and a pair of legs 72a and 72b provided on the lower surface side of the top plate 71 and crossing each other in an X shape when viewed from the front. It has a height adjustment function for adjusting the height of the top plate 71 to the height position of each of the three openings 35 with doors arranged along the direction. In order to facilitate movement of the drawer table 7, wheels (not shown) may be attached to the lower ends of each of the pair of legs 72a and 72b.

The top plate 71 constitutes a plate surface on which the drawer 5 is placed. Here, the lower end of the front wall 53 is lower than the bottom 51 so that the front wall 53 covers and closes the opening 35 with the door when the drawer 5 is inserted into the cooking compartments 321 , 322 , 323 . protrudes to Therefore, when the drawer 5 is placed on a flat plate surface, it is inclined downward from the front wall 53 to the rear. . Therefore, a rail 711 is attached to the upper surface of the top plate 71 in order to keep the bottom portion 51 of the drawer 5 horizontal when the drawer 5 is placed on the top plate 71 (see FIG. 7; FIG. 7B). 3, the illustration of the structure below the drawer mounting table 7 is omitted). The height of the rail 711 is set to the same dimension as the front wall 53 of the drawer 5 protruding from the bottom 51 .

The upper surface of the top plate 71 may be formed with a recess 712 for containing a bottle of seasoning or the like (see FIG. 7).

Each of the pair of legs 72a and 72b is formed in the shape of a rectangular frame with rounded corners. The width of one leg 72a (specifically, the dimension along the front-rear direction in FIG. 6) is one size larger than that of the other leg 72b.

The pair of legs 72a and 72b are arranged such that the vertical rods 721 of the pair of legs 72a and 72b are aligned with each other in the longitudinal direction of the vertical rods 721 in a state in which the other leg 72b is inserted inside one of the legs 72a. are rotatably connected to each other by a pin joint 73 passing through the .

The upper lateral rod 722 of each of the pair of legs 72a and 72b is connected to the lower surface of the top plate 71 so as to be able to change its position in the left-right direction and to be locked.

Specifically, a pair of front and rear locking connecting portions 74a, 74a to which the horizontal rod 722 on the upper side of one leg 72a is connected is provided on the right side of the lower surface of the top plate 71, and the other is provided on the left side. A pair of front and rear locking connection portions 74b, 74b to which the horizontal rod 722 on the upper side of the leg 72b is connected is provided.

The pair of front and rear locking connecting portions 74a, 74a and 74b, 74b are locking uneven portions 75 for locking while changing the position in the left-right direction of the horizontal rod 722 on the upper side of each of the pair of legs 72a, 72b. have The pair of front and rear locking connecting portions 74a, 74a on the right side are separated from each other in the front-rear direction, and the concave and convex shapes of the respective locking uneven portions 75 face each other in the front-rear direction. The pair of front and rear locking connecting portions 74b, 74b on the left side are spaced apart from each other in the front-rear direction, and the concave and convex shapes of the respective locking uneven portions 75 face each other in the front-rear direction.

Each of the pair of front and rear locking connecting portions 74a, 74a and 74b, 74b has a band-like leg holding portion 76 extending in the left-right direction below the locking uneven portion 75. As shown in FIG. The leg holding portions 76 prevent the top plate 71 and the legs 72a and 72b from being completely separated and the legs 72a and 72b from falling off when the top plate 71 is lifted.

The height of the top plate 71 is adjusted by changing the locking positions of the pair of legs 72a, 72b with respect to the pair of front and rear locking connecting portions 74a, 74a and 74b, 74b. Specifically, the position at which the upper horizontal rod 722 of each of the pair of legs 72a and 72b is locked by the locking projections and depressions 75 of each of the pair of front and rear locking connecting portions 74a, 74a and 74b, 74b is set in the left-right direction. , the height of the top plate 71 becomes lower. On the other hand, the position at which the upper lateral rod 722 of each of the pair of legs 72a and 72b is locked by the locking concave and convex portion 75 of each of the pair of front and rear locking connecting portions 74a, 74a and 74b, 74b is closer to the center in the left-right direction. , the height of the top plate 71 increases (see FIG. 6).

The position of the horizontal rod 722 on the upper side of each of the pair of legs 72a and 72b in the left-right direction with respect to the locking connecting portions 74a and 74b is changed, and three doors are arranged along the vertical direction on the main body 31 of the cooking portion 3. The height of the top plate 71 is matched with the height position of each opening 35 .

The drawer table 7 is folded by extracting the pair of legs 72a and 72b from the gap 77 between the left and right leg holders 76 in a state where the legs 72a and 72b are closed to each other.

(Embodiment 2)
FIG. 8 is a perspective view schematically showing the overall configuration of a steamer 1B according to Embodiment 2 as an example of a specific configuration mode of the steamer according to the present invention.

The steamer 1B according to the second embodiment is more suitable for commercial kitchens than the steamer 1A according to the first embodiment, but has the same structure and functions as the steamer 1A according to the first embodiment. , and structurally and functionally common components to those of the steamer 1A according to Embodiment 1 are denoted by the same reference numerals, and descriptions thereof are omitted. Although not shown, the steamer 1B according to Embodiment 2 has a water supply port, a cis tank, a cis tank drainage port, and a water storage portion drainage port as equipment related to the water storage section 2 .

In the steamer 1B according to Embodiment 2, structures corresponding to the water storage section 2, the cooking section 3, and the lid 4 in the steamer 1A according to Embodiment 1 are integrated. In addition, in FIG. 8, illustration of the internal structure of the cooking section 3 and the drawer 5 in the cooking section 3 is omitted. The internal structure of the cooking part 3 of the steamer 1B according to the second embodiment is the same as the internal structure of the cooking part 3 of the steamer 1A according to the first embodiment (for example, see FIGS. 1, 2, 4, and 5). A similar structure can be applied. As the structure of the drawer 5 used in the steamer 1B according to Embodiment 2, the same structure as the structure of the drawer 5 used in the steamer 1A according to Embodiment 1 (for example, see FIGS. 1 and 3) is applied. obtain.

A gable roof structure 41 is provided in the steamer 1B above the cooking section 3, specifically above the upper cooking section 321. As shown in FIG. Also, a steam discharge hole 45 for discharging part of the steam in the cooking section 3 to the outside is provided at the top of the gable roof structure 41 (that is, the ridge along the front-rear direction).

By having the gable roof structure 41 above the cooking part 3, the steam generated in the water storage part 2 rises in the cooking part 3 and is cooled by the gable roof structure 41 to the inside of the gable roof structure 41. Water droplets adhering to are guided to both sides in the left-right direction along the gable roof-like structure 41 . For this reason, water droplets do not drop onto the food being cooked (specifically, food) being cooked in the cooking section 3, and by extension, the ingredients, the taste of the ingredients, and the nutrients may be washed away. do not have.

The water storage part 2 and the cooking part 3 are divided into a left side and a right side by a partition provided at a central position in the left-right direction. may

The steamer 1B is preferably covered with a heat insulating material as much as possible. The outer side (that is, the front side) of the front wall 53 of the drawer 5 is also preferably covered with heat insulating material.

The cooking section 3 may be provided with a mechanism to prevent the accidental sliding out of the drawers 5 inserted in the cooking compartments 321, 322, 323. In the example shown in FIG. 8 , drawer holding pieces 37 rotatable along the front surface of the cooking section 3 are provided on both left and right sides of the door-equipped opening 35 of the cooking section 3 . When the drawers 5 are not inserted into the cooking compartments 321, 322, and 323, the drawer holding pieces 37 are oriented vertically (provided on the left and right sides of the door-equipped opening 35 on the left side in FIG. 8). Drawer holding piece 37), and when the drawer 5 is inserted into the cooking compartments 321, 322, 323, it is oriented along the left-right direction. (see drawer retainer piece 37).

A heat source such as a stove (in other words, a heating device, which may be a gas heating device or an electric heating device; not shown) is provided in the lower structure 8 . Although not shown, the steamer 1B has a gas connection port or a power source as equipment related to the heat source.

The steamer 1B may include a temperature sensor (not shown) for detecting the temperature in the cooking part 3 and a water level sensor (not shown) for detecting the water level in the water storage part 2. (not shown) may receive a temperature signal output from a temperature sensor and a water level signal output from a water level sensor to control each part. In this case, the control unit may be provided, for example, in the substructure 8 of the steamer 1B.

The steamer 1B may be provided with an operation unit (not shown) for the user to set the temperature of the steamer 1B, the temperature holding time, and the like. In this case, the interface of the operation unit may be provided, for example, on the front surface of the lower structure 8 of the steamer 1B. In the example shown in FIG. 8, a knob 81 for adjusting the heating power and a viewing window 82 for checking the state of the fire are provided on the front surface of the lower structure 8 as an example of the interface of the operation unit.

(Cooking system)
The steamer 1A according to Embodiment 1 and the steamer 1B according to Embodiment 2 described above may be configured as a cooking system including them. FIG. 9 is a plan view schematically showing the overall configuration of a cooking system 9 according to an embodiment as an example of a specific configuration mode of the cooking system according to the present invention.

The cooking system 9 includes a steamer (in the example shown in FIG. 9, the steamer 1B according to Embodiment 2), a heat cooking section 91 including a stove 911 and an iron plate 912, and a sink section 92 (shown in FIG. 9). In the example, the drawer mounting table 7 is included). Note that the heat cooking section 91 may include only one of the stove 911 and the iron plate 912 .

In the example shown in FIG. 9, a mixed faucet 93 for hot water supply and water supply and a drain port 94 are provided for the iron plate 912, and a mixed faucet 95 for hot water supply and water supply and a drain port are provided for the sink portion 92. 96 are provided. As a result, in addition to the work of washing foodstuffs and tableware in the sink portion 92, the work of washing the iron plate 912 can be easily performed.

(Cooking method)
As a cooking method related to the present invention, the steamer 1A according to the first embodiment, the steamer 1B according to the second embodiment, or a cooking system including the steamers 1A and 1B is used to steam and cook food. method.

(Effect)
According to the steamers 1A, 1B according to the embodiment, each of the plurality of cooking compartments 321, 322, 323 individually and independently opens and closes the openings 35 with doors of these cooking compartments 321, 322, 323. Since the opening and closing door 6 is provided, it is possible to prevent the temperature and pressure in the cooking chamber from dropping during the cooking process, improve the efficiency of cooking, and improve the taste and nutritional content of the ingredients. can be well maintained to prepare various delicious and healthy dishes. According to the steamers 1A and 1B according to the embodiment, it is possible to properly perform hygiene management and contribute to energy saving.

Although the embodiment of the present invention has been described above, the specific configuration mode of the present invention is not limited to the above-described embodiment. The present invention also includes forms in which modifications and changes are added.

For example, in Embodiment 1 above, the water reservoir 2 is heated by a heat source (heating device) such as a stove and the water inside boils to generate steam. For example, the water storage part 2 has a built-in heat source such as a heater, and the water in the water storage part 2 is heated by the heat source built in the water storage part 2 to boil. Steam may be generated by

In Embodiments 1 and 2 described above, the opening/closing door 6 has a pair of left and right plate-like members 61a and 61b, and these pair of left and right plate-like members 61a and 61b are configured as a door that rotates in a double-door manner. However, the opening/closing door 6 is not limited to a door that rotates like a double door. A single plate-like member may be configured as a door that can rotate (in other words, can tilt up and down) into the cooking compartments 321, 322, and 323 with respect to the opening 35 with the door by the driving shaft. .

In the first and second embodiments described above, the drawer mounting table 7 having the configuration shown in FIG. 6 is used as the drawer mounting table. However, the configuration of the drawer mounting table is limited to the configuration shown in FIG. However, if the main body 31 of the cooking unit 3 has a height adjustment function that allows the height of the top plate to match the height of each of the openings 35 with doors arranged in the vertical direction, any configuration can be used. may be

1A Steamer (Embodiment 1)
1B Steamer (Embodiment 2)
2 water storage part 21 inward flange 3 cooking part 31 main body 311 downward stepped part 312 right wall 313 left wall 314 handle 315 rear wall 32 cooking chamber 321 upper cooking section 322 middle cooking section 323 lower cooking section 33 support 33a Right supporting part 33b Left supporting part 331 Hole for passing steam 35 Opening with door 36 Locking piece 37 Drawer holding piece 4 Lid 41 Gable roof structure 42 Handle 43 Peripheral wall 44 Flange 45 Steam discharge hole 5 Drawer 51 Bottom 53 Front wall 54 Handle 55 Lower surface wavy structure 6 Open/close door 61a Right plate-like member 61b Left plate-like member 62 Rotating shaft 63 Torsion coil spring (biasing portion)
7 drawer mounting base 71 top plate 711 rail 712 recess 72a one leg 72b the other leg 721 vertical rod 722 upper horizontal rod 73 pin joint 74a right locking connecting portion 74b left locking connecting portion 75 locking uneven portion 76 Leg holding portion 77 Gap 8 Lower structure 81 Knob 82 Peephole 9 Cooking system 91 Cooking portion 911 Stove 912 Iron plate 92 Sink portion 93 Mixing faucet 94 Drain port 95 Mixing faucet 96 Drain port

Claims (6)

a steam-filled cooking section containing a plurality of drawers;
a plurality of cooking compartments corresponding to each of the plurality of drawers;
a door that is provided at the opening of each of the cooking compartments and that opens and closes independently ,
An upper surface of a support provided on the lower surface of the bottom of the drawer at a position corresponding to the lower end surface of the cooking compartment for slidably supporting the drawer when the drawer is inserted into the cooking compartment. A linear wave-like structure in which the peaks and valleys are continuous and the ridge line direction of the peaks and the valley line direction of the valleys are parallel to each other is provided at the site contacting with
A steamer characterized by: The door has a pair of left and right plate-shaped members that rotate in a double-door manner toward the cooking compartment,
The steamer according to claim 1, characterized by: Having a gable roof-like structure above the cooking part,
The steamer according to claim 1, characterized by: A drawer mounting table used when the drawer is inserted into the cooking compartment , provided with a height adjusting function for matching the height of the top plate to the height position of the opening of each of the plurality of cooking compartments. having
The steamer according to claim 1, characterized by: a drawer platform for use when the drawer is inserted into the cooking compartment , fitted with rails the same height as the front wall of the drawer projects below the bottom of the drawer;
The steamer according to claim 1, characterized by: a steamer according to any one of claims 1 to 5 ;
a heating cooking section including at least one of a stove and an iron plate;
including a sink portion;
A cooking system characterized by:

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