JPH041820Y2 - - Google Patents

Description

[Detailed description of the invention] A. Purpose of the invention Industrial application field The invention relates to an apparatus that can be suitably used for cooking thin-skinned foods, such as thin baked goods called crepes and thinly fried eggs. It is.

Conventional techniques and their problems Traditionally, when baking thin-skinned foods such as fried eggs and crepes, they were baked in a frying pan or iron plate, but baking them to a certain thickness required considerable skill, and It is inconvenient if you are unable to bake efficiently and have a large number of people grill and enjoy them, and it requires a lot of gas stoves, cooking equipment, and manpower. There is a strong desire for the emergence of baking utensils.

This invention was made with the aim of solving the above problems, and it is a thin skin grilling cooker that allows anyone to easily and efficiently grill thin skins of a certain thickness one after another as long as they mix the ingredients. This is what we are trying to provide.

B. Structure of the invention and its function The structure of the invention is to supply a thin layer of low-viscosity food dough to a saucer to a predetermined thickness, and then lower the baking table with a built-in heater toward the saucer while inverting it. The food dough is attached to the hot plate by bringing a hot plate provided on one side of the baking table into contact with the food dough on the saucer, and then the baking table is raised while being reversed to prevent the food dough from attaching. The gist of the present invention is a thin-skin grilling cooker, which is characterized in that the food dough is turned upward and baked into a thin-skin shape.

Means to solve the problem: Supply the prepared low-viscosity food dough to the lower saucer to the desired thickness, and press down the hot plate heated to an appropriate temperature while inverting it from above. The food dough on the saucer is brought down so that it is facing horizontally downward, and the food dough on the saucer is attached to the surface of the hot plate.Then, with a thin layer of food dough attached to the hot plate, it is reversed and pulled up, that is, the hot plate is A cooking device was completed in which the dough returns to its original position and is raised so that it is facing upward, and the thin skin is baked for an appropriate amount of time.During this baking, the next food dough is supplied to the saucer below. That's what I did.

The present invention will be described by way of an example with reference to the drawings.

FIG. 1 is a left side view showing the main parts of one embodiment of the cooking device of the present invention.

FIG. 2 is a front view of the embodiment of FIG. 1.

As shown in these figures, in the present invention, a saucer 2 is provided on a base plate 1, and a dough container 3 is detachably provided at the rear of the saucer 2.

Further, the columns 4 erected on both sides of the base plate 1 are provided with slide bodies 5 that move up and down along the columns 4, and a rotating shaft 6 is pivotally connected to the left and right slide bodies 5. A baking table 7 is fixed between the left and right rotating shafts 6, and one side of the baking table 7 serves as a hot plate 8.

A handle 9 is rotatably attached between the left and right rotating shafts 6 and protrudes upwardly. When the slide body 5 is pushed down as shown by arrow A in FIG.

At this time, the lever 11 fixed to the left rotation shaft 6
The cam 1 is swingably attached to the lever 11.
2, and the action of the cam groove and protruding rod described later,
The rotary shaft 6 rotates, and the baking table 7 is reversed as shown by the arrow B in FIG. 1, so that the hot plate 8 of the baking table 7 faces horizontally downward as shown by the chain line in FIG. It works.

Note that details of this operation will be described later.

When low-viscosity food dough is stored and set in the dough container 3 in this embodiment, the upper part is sealed, so if the lower gap 13 is blocked with food dough, no more food dough will be supplied due to atmospheric pressure. When the food dough on the saucer 2 runs out, the gap 13 opens, allowing air to enter and feed the food dough. When the thickness of the food dough on the saucer 2 becomes equal to the height of the gap 13, the food dough is fed to the saucer 2. supply will stop.

In other words, the thickness of the food dough can be adjusted by adjusting the height of the gap 13, which can range from 1 to 4 mm depending on the purpose.
to a predetermined thickness, i.e. a desired constant thickness,
It has become possible to supply food dough one after another.

Furthermore, the baking table 7 in the present invention has a built-in heater, and an electric cord 1 is connected to one side of the rotating shaft 6.
4 is connected to the plug 15.

The hot plate 8 of this baking table 7 is usually 140
It is capable of raising the temperature to ~240°C, and can be adjusted to the desired temperature depending on the purpose with a bimetallic thermostat, and is preferably equipped with a temperature fuse to ensure safety.

The hot plate 8 is preferably made of iron or ceramic.

A baking table 7 having such a hot plate 8
When the hot plate 8 is brought into horizontal contact with the food dough on the saucer 2 by inverting the hot plate 8, the food dough is attracted to the hot plate 8 and adheres to it.

Note that the time required for this adhesion is usually about 2 to 6 seconds.

When the handle 9 is released, the baking table 7 is pushed up by the action of the spring 10.
Furthermore, by pulling up with the handle 9, the baking table 7 rises while being reversed, and the hot plate 8 returns to its original state and faces upward, and the food dough is baked with it attached to its upper surface.

The time required for this baking depends on the thickness of the food dough and the temperature of the hot plate 8, but is usually in the range of 20 to 30 seconds.

During this baking, the next food dough is supplied to the lower saucer 2 with the same constant thickness as the previous one.

When the hot plate 8 is brought into contact with the food dough on the saucer 2, the saucer 2 should be set at an appropriate height (2 to 3 mm) to prevent the food dough from expanding due to surface tension and to allow air to be removed smoothly. ) A preferable result can be obtained by providing three to five small protrusions 16.

Further, it is preferable to keep a cover on the hot plate 8 while the thin skin is being baked, and therefore it is desirable to attach the lid 17 so as to be rotatable.

Since this lid 17 needs to be opened when taking up the baked thin-skinned food, for example, by rotating the handle 9 in the direction of arrow C in FIG. 1, the lid 17 can be opened.
If the lid 17 is brought into contact with and pressed against the projecting plate 18 provided at the rear end of the lid 17, the lid 17 can be opened easily with a single touch using a lever.

Note that the handle 9 has a guide (not shown in the drawings) when moving up and down, so that it can only be rotated when it is pulled up.

Also, it is convenient to use something like an iron spatula to pick up the baked vines.

FIG. 3 is a plan view of the main parts of the cooking device of the present invention.

As shown in this figure, the rear portion of the saucer 2 has a partially protruding shape, on which the dough container 3 is removably placed.

Also, on the other side of the baking table 7, that is, on the side opposite to the side where the hot plate 8 is located, two to two small air holes are provided.
It is desirable to open about 3 of them so that air can flow in and out as the temperature rises and falls.

This FIG. 3 shows a side plate 19 which is not shown in FIGS. 1 and 2, and this side plate 19 is used for inverting and reversing the baking table 7 in the embodiment of the drawing. What you need, lever 1
A protruding rod 20 for operating the cam 1 and a cam groove 21 for guiding the cam 12 are provided.

FIGS. 4a to 4f are side perspective explanatory views sequentially showing the operation of lowering the baking table while reversing it in this embodiment.

Figure a shows the side plate 19, with one protruding rod 20 standing on the upper and lower sides of the back side, and a cam groove 21 provided on the back side.

When the lever 11, which is fixed integrally with the rotating shaft 6 of the baking table 7, is at the top as shown in Figure b, the hot plate 8 is oriented upward.
At this time, the cam 12 is within the cam groove 21 and is facing downward.

When the baking table 7 is pushed down, one end of the lever 11 hits the upper protruding rod 20 as shown in Figure c, forcing the lever 11 to rotate, and the cam 12 moves laterally along the cam groove 21. You will be guided there.

As the descent progresses further, the lever 11 becomes completely vertical and the cam 12 turns sideways, as shown in Figure d. At this time, it goes without saying that the baking table 7 is oriented vertically.

As the pushdown progresses further, the cam 12 moves along the cam groove 21 to the lower protrusion rod 20 as shown in Fig. e.
The planet rotates around the center and lowers, so the lever 11
The other end rotates while contacting the lower protruding rod 20, and when the lever 11 becomes completely horizontal, the cam 1
2 is also completely upward, and the lever 11 is moved as shown in figure f.
is reversed, becomes horizontal, and descends.

As a result, the baking table 7 is also turned over, and the hot plate 8 is lowered horizontally and comes into contact with the food dough on the saucer 2 horizontally.

It should be noted that when the baking table 7 is raised, it is a matter of course that the operation is completely reverse to the above-mentioned lowering operation, and the baking table 7 is raised while being reversed, so a description thereof will be omitted.

C. Effects of the invention The invention is as described above, and involves lowering and raising the baking table while inverting and inverting it, placing a thin layer of food dough on the hot plate with the hot plate facing horizontally downward, and then pulling it up and facing upward. This is a cooking device that automatically bakes thin skins of a certain thickness one after another in about 20 to 40 seconds each time, and then adjusts the temperature of the hot plate and mixes the food dough. If you do this, even children will be able to cook easily, efficiently, and happily.

In addition, you can easily bake foods made of different ingredients by adjusting the temperature of the hot plate, and you can also bake foods in layers by raising and lowering the plate several times to create thickly baked foods.

The cooking device of this invention is especially suitable for baking crepes, and can be used to entertain a large number of children at crepe parties. It has the following characteristics.

[Brief explanation of the drawing]

FIG. 1 is a left side view showing the main parts of one embodiment of the cooking device of the present invention. FIG. 2 is a front view of the embodiment of FIG. 1. FIG. 3 is a plan view of the main parts of the cooking device of the present invention. FIGS. 4a to 4f are side perspective explanatory views sequentially showing the operation of lowering the baking table while reversing it in this embodiment. 1... base plate, 2... saucer, 3... dough container, 4
...Strut, 5...Slide body, 6...Rotation shaft, 7
... Baking table, 8 ... Hot plate, 9 ... Handle, 10 ... Spring, 11 ... Lever, 12
...Cam, 13...Gap, 14...Electric cord,
15...Plug, 16...Small protrusion, 17...Lid,
18... veneer, 19... side plate, 20...
Projection rod, 21...cam groove.

Claims (1)

[Scope of utility model registration request] A low-viscosity food dough is thinly supplied to a predetermined thickness on a saucer, and a baking table with a built-in heater is inverted and lowered toward the saucer, and a hot plate provided on one side of the baking table is placed on the saucer. The food dough is made to adhere to the hot plate by bringing it into contact with the food dough on top, and then the baking table is raised while being reversed so that the adhered food dough is turned upward and baked into a thin crust. A thin-skin grilled cooker characterized by: