JPH02106623A - Gas cooking appliance - Google Patents

Abstract

PURPOSE:To make it possible to prepare good cooking and improve operating performance by specifying the radiation rate of the surface of a saucer which receives stocker and the like spilled from food during cooking. CONSTITUTION:A saucer 4 is provided in the lower part of the interior of a heat cabinet 2 to the front of which a door 1 is fitted so that it may be freely opened and closed. A grill 5 is placed on the saucer. Food 6 to be cooked is also placed there. A gas burner is positioned in the upper part in the heating cabinet 2 so that the food may be heated and cooked. The heating cabinet is also provided with an air suction port 8 and an exhaust air port 9 designed to discharge exhaust air in the upper part in the rear. The saucer 4 is of iron plated with chromium 10. The radiation rate on the surface is specified as epsilon=0.3 and below. A rise in the temperature of the saucer 4 during cooking is extremely small, say, 200 deg.C and below. In other words, this signifies that the quantities of the radiation from the inner wall of the heating cabinet 2 and a gas burner 7 greatly contributes to the rise in the temperature of the saucer during cooking. It is, therefore, possible to prevent the rise in the temperature by inhibiting the radiation rate of the saucer 4.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a gas cooker for grilling fish and the like using a gas burner.

BACKGROUND OF THE INVENTION Conventionally, this type of gas cooker has been used in ordinary homes as a gas staple integrated with a stove, or as a gas stove or stove integrated with an oven. For example, in the gas cooker shown in Fig. 3, there is a heating chamber 2 equipped with a door 1 on the front that can be opened and closed. , furthermore, the food to be cooked 6 is placed. A power burner 7 is located in a section F in the heating chamber 2, where the food to be cooked [j] is heated and cooked. In addition, the heating chamber 2 is formed with an air inlet 8 necessary for combustion of the gas bar-Ji, and the rear part 1 is provided with an exhaust port 8 for discharging the exhaust gas after combustion. 19 are provided.

Problems to be Solved by the Invention However, with such gas cookers, water is poured into the saucer for cooking, so the food to be cooked becomes watery and loses its flavor. Otherwise, there was a risk that water would spill and stain the floor or cause burns. Also, for this reason, many people cook without putting water in the saucer, and in this case, some of the grilled juices and fish meat from the food to be cooked fall into the hot saucer, and the water is poured onto the saucer. In many cases, the oil would stick to the stove and emit a large amount of smoke, and in some cases, there was a danger that the oil that had fallen would vaporize and ignite and burn, causing the entire cooker to become abnormally hot.

Therefore, in order to eliminate such drawbacks and dangers, the
As disclosed in Japanese Patent No. 35688, there is a tray in which a separate volume made of transparent or translucent heat-resistant glass is housed. However, although the above structure suppresses water evaporation and allows cooking without spoiling the taste of the food to be cooked, it has the disadvantage that additional parts must be added and management of the saucer and separate volumes is time-consuming. Also, Utsukai Showa 62
-47812, Utility Model Application Publication No. 62-91105, in cooling the saucer by air circulation, the heat transfer coefficient between the solid wall surface and the air is extremely small, and the air flow rate due to natural convection is also limited. , the effect was not very large.

The present invention solves these conventional problems, and aims to provide a gas cooker that allows delicious cooking and has excellent operability.

Means for Solving the Problems In order to solve the above-mentioned problems, the gas cooker of the present invention includes a cooking grate on which the food to be cooked is placed in the lower part of the heating chamber, and a grille that receives the grilled juice etc. from the food to be cooked. It has a saucer, and the emissivity ε of the surface of the saucer is 0.3 or less.

According to the present invention, with the above-described configuration, by reducing the emissivity of the saucer, the amount of radiation that the saucer receives from the inner wall surface of the heating chamber including the burner is significantly reduced, and the temperature rise of the saucer is extremely reduced.

Therefore, even without putting water into the saucer, you can cook while keeping the temperature of the saucer low, allowing you to cook the food deliciously, and making it difficult for grilled juices to stick to the saucer.
There is no need to be careful when removing the saucer, improving cooking performance and operability.

Embodiments Hereinafter, embodiments of the present invention will be described based on the accompanying drawings.

In FIG. 1, a saucer 4 is installed in the lower part of the interior of a heating cabinet 2 equipped with a door 1 that can be opened and closed on the front.
A grill 5 is placed thereon, and furthermore, a food to be cooked 6 is placed thereon. A gas burner 7 is located in the upper part of the heating chamber 2,
The food to be cooked 6 is heated and cooked. Further, the heating chamber 2 is provided with an inlet 8 for air necessary for combustion by the gas burner 7, and an exhaust port 9 is provided at the upper rear portion for discharging exhaust gas after combustion. The saucer 4 is made of iron with chrome plating 10, and the emissivity of its surface is ε = 0.03 or less, so the temperature rise of the saucer 4 during cooking is extremely small.
As shown in the experimental results shown in Figure 2, the temperature of the saucer 4 was 250'
It will be below C. That is, it can be seen that the amount of radiation from the inner wall of the heating chamber 2 and the gas burner 7 makes an extremely large contribution to the rise in the temperature of the saucer 4 during cooking. Therefore, by suppressing the emissivity of the saucer 4, a rise in temperature can be prevented.

In order to keep the temperature of the grilled juices etc. from the food to be cooked 6 on the saucer 4 at about 300°C or below so that they do not cause smoke, the emissivity ε should be set to 0.
It is sufficient to set the emissivity ε of the surface of the saucer 4 to 0.3 or less.
By doing the following, smoke will not be emitted during cooking even if water is not poured into the saucer 4, and grilled juices etc. will be less likely to stick to the saucer 4. In addition to applying chrome plating 10 to the saucer 4, the saucer 4 itself can be made of stainless steel with high heat resistance and corrosion resistance, and its surface can be mirror-finished to provide a saucer 4 with extremely low emissivity. Furthermore,
By coating the back side of the saucer 4 with heat-resistant black inorganic paint 11, etc., the emissivity of the back side is made significantly higher than the emissivity of the front side.
The amount of heat held by the saucer 4 is released from the back side through the bottom of the heating chamber 2 to the outside, and the temperature rise of the saucer 4 can be more effectively suppressed.

Effects of the Invention As described above, the gas cooker of the present invention provides the following effects.

(1) You can cook without adding water to the saucer,
The food to be cooked will not become watery due to the steam, and will finish crisply and taste delicious.

(2) The work of filling water into the saucer can be omitted, and the saucer does not become heavy with water, improving the operability and workability of loading and unloading the saucer.

(3) Since there is no need to fill the saucer with water, safe cooking is possible without the risk of water spilling onto the floor or splashing onto hands and feet when removing the saucer.

(4) Since the temperature of the saucer does not easily rise during cooking, oil that falls when grilling fish etc. does not burn onto the saucer or generate black smoke, making it possible to achieve clean cooking.

(5) Since you don't have to pour water into the saucer to cook, you can save the amount of heat and time required to vaporize the water, which makes it possible to save about 20% of gas consumption, and The time required can also be reduced.

(6) Since the rise in saucer temperature during cooking can be suppressed, it is also possible to suppress the rise in temperature of the bottom plate of a conventional gas cooker during dry baking, and the heat insulating plate installed at the bottom of the bottom plate to prevent the floor temperature from rising can be reduced. No longer needed.

[Brief explanation of drawings]

FIG. 1 is a sectional view of a gas cooker according to an embodiment of the present invention, FIG. 2 is a pan temperature characteristic diagram in the gas cooker, and FIG. 3 is a sectional view of a conventional gas cooker. 2... Heating box, 4... Saucer, 7...
...Gas burner, 10...Chrome plating, 1
1...Black paint. Name of agent: Patent attorney Shigetaka Awano, 1 person, /θ Radiation Kimi

Claims (1)

[Claims] A heating chamber equipped with a door that can be opened and closed, a gas burner installed in the upper or side part of the heating chamber, a grill on which the food to be cooked is placed in the lower part of the heating chamber, and a grill for placing the food to be cooked. A gas cooker comprising a saucer for receiving grilled juices, the saucer having a surface emissivity ε of 0.3 or less.