JPH0437563Y2 - - Google Patents
Info
- Publication number
- JPH0437563Y2 JPH0437563Y2 JP1987126697U JP12669787U JPH0437563Y2 JP H0437563 Y2 JPH0437563 Y2 JP H0437563Y2 JP 1987126697 U JP1987126697 U JP 1987126697U JP 12669787 U JP12669787 U JP 12669787U JP H0437563 Y2 JPH0437563 Y2 JP H0437563Y2
- Authority
- JP
- Japan
- Prior art keywords
- pot
- outer pot
- annular
- hole group
- inner pot
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 52
- 230000002093 peripheral effect Effects 0.000 claims description 8
- 101100298222 Caenorhabditis elegans pot-1 gene Proteins 0.000 description 19
- 235000012149 noodles Nutrition 0.000 description 16
- 238000009835 boiling Methods 0.000 description 9
- 239000006260 foam Substances 0.000 description 3
- 230000007423 decrease Effects 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 238000013459 approach Methods 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 230000005574 cross-species transmission Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 238000009751 slip forming Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
Landscapes
- Commercial Cooking Devices (AREA)
- Cookers (AREA)
Description
【考案の詳細な説明】
(産業上の利用分野)
本考案は、めん類、パスタ類を茹でる場合に用
いられる鍋に関する。[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a pot used for boiling noodles and pasta.
(従来の技術)
従来、めん類を茹でる場合は大量の沸騰水を用
いて短時間に茹で上げることが良い条件であるこ
とが知られている。このため多数の孔のある内鍋
と外鍋とからなる鍋が用いられていた。(Prior Art) Conventionally, it has been known that when boiling noodles, it is a good condition to boil them in a short time using a large amount of boiling water. For this reason, a pot consisting of an inner pot with many holes and an outer pot was used.
(考案が解決しようとする問題点)
上述のような従来の内鍋と外鍋を用い大量の湯
でめん類を茹でる場合は、大量の泡が発生して外
鍋または内鍋の上面からふきこぼれるため、その
都度、水をさしたりして温度を下げ吹きこぼれを
防止するという手数を要し、かつその都度温度が
下るため熱効率が低下するという問題があつた。(Problem that the invention aims to solve) When boiling noodles in a large amount of water using the conventional inner pot and outer pot as described above, a large amount of foam is generated and bubbles over the top of the outer pot or inner pot. Therefore, it is necessary to pour water each time to lower the temperature and prevent boiling over, and there is a problem in that the temperature decreases each time, resulting in a decrease in thermal efficiency.
本考案の目的は上述の問題点に鑑み、泡が発生
した場合に、水をさしたりする手数を省き、泡の
上昇をおさえかつ消泡し熱効率を低下させること
なくふきこぼれを防止した鍋を提供するものであ
る。 In view of the above-mentioned problems, the purpose of this invention is to provide a pot that eliminates the trouble of pouring water when bubbles occur, suppresses the rise of bubbles, extinguishes the bubbles, and prevents boiling over without reducing thermal efficiency. This is what we provide.
(考案の構成)
(問題点を解決するための手段)
本考案の鍋は、外鍋と、この外鍋内に内周面と
底面との間に流通間〓を保持して支持され上端を
前記外鍋よりも上方に立ち上らせた内鍋と、この
内鍋の上端開口部に被嵌され反転して静置し得る
ボウル形透明蓋体とよりなり、前記外鍋の上部に
周面を広く外方に膨出させた環状段部に形成し、
この環状段部に連続して上方に高く立ち上らせた
径大上端周壁部を形成し、また前記外鍋の環状段
部に、前記内鍋の上部周面を外方に浅く膨出させ
て形成した環状突条部を係合し、この環状突条部
の上端を上方に延長した上部周壁部と前記外鍋の
径大上端周壁部間に環状空間部を形成し、前記内
鍋の環状突条部の下端に連続する周面を前記外鍋
の内周面に接近させて環状膨出部を形成し、前記
内鍋の最高水位付近の周面に第1段の通水孔群を
形成し、この第1段の通水孔群の下方にこの第1
段の通水孔群よりも稍小径の第2段の通水孔群を
形成し、この内鍋の底面に前記第2段の通水孔群
よりも稍小径の底部通水孔群を形成してなるもの
である。(Structure of the invention) (Means for solving the problems) The pot of the present invention includes an outer pot, an inner peripheral surface and a bottom surface of the outer pot. It consists of an inner pot that stands up above the outer pot, and a bowl-shaped transparent lid that is fitted into the upper opening of the inner pot and can be turned over and left standing. The surface is formed into an annular step with a wide outward bulge,
A large-diameter upper end circumferential wall portion that rises upwardly is formed continuously from this annular step portion, and the upper circumferential surface of the inner pot is formed to bulge outward shallowly at the annular step portion of the outer pot. An annular protruding portion formed by the above-mentioned outer pot is engaged with the annular protruding portion, an annular space is formed between an upper circumferential wall portion formed by extending the upper end of the annular protruding portion upwardly, and a large-diameter upper end circumferential wall portion of the outer pot; A circumferential surface continuous to the lower end of the annular protrusion is brought close to the inner circumferential surface of the outer pot to form an annular bulge, and a group of first-stage water holes is provided on the circumferential surface near the highest water level of the inner pot. This first stage is formed below the first stage water passage group.
A second stage water passage hole group having a slightly smaller diameter than the second stage water passage hole group is formed, and a bottom water passage hole group having a slightly smaller diameter than the second stage water passage hole group is formed on the bottom surface of the inner pot. This is what happens.
(作用)
本考案の鍋は、麺を茹でる場合、外鍋の環状段
部に係合された内鍋の環状突条部の下部には、連
続形成された環状膨出部が外鍋の内周面に接近し
て流通間〓を狭くしているから、流通間〓から吹
き上った泡が外鍋と内鍋の環状膨出部間で潰さ
れ、さらに外鍋の環状段部と内鍋の環状突条部間
で潰されて消泡され、上方へ吹き上ることがな
く、また万一の吹き上げられた泡は内鍋の上部周
壁部と外鍋の上端周壁部間の広い空間部に受け入
れられて外部に吹きこぼれることがない。また内
鍋の第1段の通水孔群及び第2段の通水孔群の上
部から流出した泡を含む湯は湯のみ流通間〓を流
下して第2段の通水孔群または底面の通水孔群か
ら内鍋に流入して循環する。(Function) When boiling noodles, the pot of the present invention has a continuously formed annular bulge at the bottom of the annular protrusion of the inner pot that is engaged with the annular stepped portion of the outer pot. Since the flow gap is narrowed by being close to the circumferential surface, bubbles blown up from the flow gap are crushed between the annular bulges of the outer pot and the inner pot, and are further crushed between the annular stepped portion of the outer pot and the inner pot. The bubbles are crushed and extinguished between the annular protrusions of the pot and do not blow up upwards, and in the unlikely event that bubbles are blown up, they are stored in the wide space between the upper circumferential wall of the inner pot and the upper circumferential wall of the outer pot. It is accepted by the public and does not spill over to the outside world. In addition, the hot water containing bubbles flowing out from the upper part of the first stage water hole group and the second stage water hole group of the inner pot flows down through the hot water distribution gap and reaches the second stage water hole group or the bottom surface. Water flows into the inner pot from the water holes and circulates.
また、麺を水にさらす場合は、ボウル形の蓋体
を反転させることにより蓋体がそのままさらし桶
として使用される。 In addition, when exposing the noodles to water, the bowl-shaped lid can be used as a bath by inverting the lid.
(実施例)
本考案の一実施例を添付図面によつて説明す
る。(Example) An example of the present invention will be described with reference to the accompanying drawings.
1は外鍋で、上端開口部2の近くに周面を広く
外方に膨出させた環状段部3が形成され、この環
状段部3の上端はそのまま上方に高く立ち上られ
て径大上端周壁部4が形成されている。 Reference numeral 1 denotes an outer pot, in which an annular stepped portion 3 with a circumferential surface bulging widely outward is formed near the upper end opening 2, and the upper end of this annular stepped portion 3 rises upward as it is and has a large diameter. An upper end peripheral wall portion 4 is formed.
5は内鍋で、周面の途中に外方に浅く膨出した
巾の狭い断面円弧状の環状突条部6が形成され、
この環状突条部6が前記外鍋1の環状段部3に係
合して、内鍋5を外鍋1中に保持し、内鍋5の外
周面と外鍋1の内周面間及び内鍋5と外鍋1の底
面16間に流通間〓7,8を形成している。さら
に、前記環状突条部6の下端に連続する内鍋5の
周面を外方に膨出させ、前記外鍋1との流通間〓
7を可及的に少くする環状膨出部9を形成し、さ
らに前記環状突条部6の上端を上方に延長した上
部周壁部10と前記外鍋1の径大上端周壁部4と
の間に環状段部3からの高さが30mm〜35mmの巾広
く高い空間部10aを形成し、前記上部周壁部1
0の上端を前記外鍋1の径大上端周壁部4の上方
で外方に弧状に膨出させつつ拡開させて上面に開
口部11を有する拡大口壁部12を形成し、この
拡大口壁部12の上端を外方に屈曲させさらに下
方に屈曲させまた内側に屈曲させて屈曲縁13が
形成されている。 5 is an inner pot, and an annular protrusion 6 having a narrow arcuate cross section and shallowly bulging outward is formed in the middle of the circumferential surface;
This annular protruding portion 6 engages with the annular step portion 3 of the outer pot 1 to hold the inner pot 5 in the outer pot 1, and between the outer circumferential surface of the inner pot 5 and the inner circumferential surface of the outer pot 1, A flow gap 7, 8 is formed between the inner pot 5 and the bottom surface 16 of the outer pot 1. Further, the circumferential surface of the inner pot 5 that is continuous with the lower end of the annular protrusion 6 is bulged outward, and the distance between the outer pot 1 and the outer pot 1 is increased.
between the upper circumferential wall section 10 formed by forming an annular bulging section 9 that minimizes the diameter of the annular projection section 7 and extending the upper end of the annular protruding section 6 upward, and the large-diameter upper end circumferential wall section 4 of the outer pot 1; A wide and high space portion 10a having a height of 30 mm to 35 mm from the annular step portion 3 is formed in the upper peripheral wall portion 1.
The upper end of the outer pot 1 is expanded outwardly in an arc shape above the large-diameter upper end circumferential wall portion 4 to form an enlarged mouth wall portion 12 having an opening 11 on the upper surface. A bent edge 13 is formed by bending the upper end of the wall portion 12 outward, further downward, and then inward.
さらに、内鍋5の最高水位1は、外鍋1の底面
から内鍋5の最上端開口部11までの高さHに対
して52/100が適当であり、内鍋5の周壁の最高水
位とその上下位置に3段の直径4mmの第1段の通
水孔14群を第1図において=5mmのピツチで
形成され、この第1段の通水孔14群の下方に下
底近い位置まで第1段の通水孔14群と同一のピ
ツチで直径2.5mmの第2段の通水孔15群が20段
形成されている。さらに、内鍋5の底面16には
数〃所に下方に向つて膨出した膨出突起17が形
成されるとともに、直径2mmの通水孔18群が
1=5mm、2=8mmのピツチで形成されている。 Furthermore, the highest water level 1 of the inner pot 5 is suitably 52/100 of the height H from the bottom of the outer pot 1 to the top opening 11 of the inner pot 5, and the highest water level of the peripheral wall of the inner pot 5 is 14 groups of 1st stage water holes with a diameter of 4 mm are formed in 3 stages at a pitch of 5 mm in FIG. There are 20 groups of 15 second-stage water holes with a diameter of 2.5 mm at the same pitch as the 14 groups of first-stage water holes. Furthermore, the bottom surface 16 of the inner pot 5 is formed with several downwardly bulging protrusions 17, and a group of 18 water holes each having a diameter of 2 mm.
It is formed with a pitch of 1 = 5 mm and 2 = 8 mm.
19は透明耐熱ガラスよりなるボウル形の蓋体
で、前記内鍋5の開口部11に被嵌され前記内鍋
5の屈曲縁13上に係合するフランジ部20と、
前記拡大口壁部12に内接嵌合される嵌合縁部2
1とが形成されている。蓋体19の上面は平面状
となつており、反転してボウルとして使用する場
合にぐらぐらしないように構成されている。 Reference numeral 19 denotes a bowl-shaped lid made of transparent heat-resistant glass, which includes a flange portion 20 that fits into the opening 11 of the inner pot 5 and engages on the bent edge 13 of the inner pot 5;
A fitting edge 2 that is internally fitted into the enlarged mouth wall 12
1 is formed. The top surface of the lid 19 is flat and configured to prevent it from wobbling when it is turned over and used as a bowl.
次に上述の実施例の作用を説明する。 Next, the operation of the above embodiment will be explained.
外鍋1内に内鍋5を収納し外鍋1の環状段部3
に内鍋5の環状突条部6を係合させて、外鍋1内
に内鍋5懸架する。このとき内鍋5の環状膨出部
9が外鍋1の内周壁に接近して内鍋5の外鍋1内
で前後左右に移動することがなく流通間〓7が一
定に保持される。水を内鍋5の最高水位L位置ま
で入れ、内鍋5に蓋体19を被嵌し、加熱して水
を沸騰させる。次に蓋体19を取外し、麺類を投
入して茹でると多量の発生して内鍋5中で泡が盛
り上るが、発生した泡の一部は内鍋5の最高水位
付近に形成された第1段の通水孔14及び第2段
の通水孔15群の上部より内鍋5と外鍋1の間〓
7に湯とともに流出する。湯は間〓7を流下して
再び内鍋5の第2段の通水孔15または底部の通
水孔18より再び内鍋5内に流入して循環する。
結果的に内鍋5内に盛上つた泡は、その最上端の
開口部11から吹きこぼれることはない。また間
〓7より浮き上つた泡は、外鍋1内周壁と内鍋5
の環状膨出部9の外壁間の狭い間〓で押潰されて
消泡され、さらにこの上方の外鍋18の環状段部
3と内鍋5の環状突条部6によつて押潰されて消
泡される。また万一、外鍋1の環状段部3上に吹
上つた場合も、この上方に立上つた径大上端周壁
部4と内鍋5の上部周壁部10とで形成される高
さを有する巾の広い空間部10aによつて受け入
れられて外鍋1の上端開口部2から吹きこぼれる
ようなことがない。 The inner pot 5 is housed inside the outer pot 1, and the annular stepped portion 3 of the outer pot 1
The annular protrusion 6 of the inner pot 5 is engaged with the inner pot 5 to suspend the inner pot 5 within the outer pot 1. At this time, the annular bulge 9 of the inner pot 5 approaches the inner circumferential wall of the outer pot 1 and does not move back and forth or left or right within the outer pot 1 of the inner pot 5, and the flow distance 7 is kept constant. Water is poured into the inner pot 5 to the highest water level L position, a lid body 19 is fitted onto the inner pot 5, and the water is heated to boil. Next, when the lid body 19 is removed and the noodles are boiled, a large amount of bubbles is generated and rises in the inner pot 5, but some of the generated bubbles are absorbed by the bubbles formed near the highest water level of the inner pot 5. Between the inner pot 5 and the outer pot 1 from the top of the first stage water holes 14 and the second stage water holes 15 group
7, it flows out with hot water. The hot water flows down the gap 7 and flows into the inner pot 5 again through the second stage water passage hole 15 or the bottom water passage hole 18 of the inner pot 5 and circulates.
As a result, the bubbles built up in the inner pot 5 do not boil over from the opening 11 at the top end. In addition, the bubbles rising from the gap 7 are between the inner peripheral wall of the outer pot 1 and the inner circumferential wall of the inner pot 5.
It is crushed and defoamed in the narrow space between the outer walls of the annular bulge 9, and is further crushed by the annular step 3 of the outer pot 18 above and the annular protrusion 6 of the inner pot 5. The foam is defoamed. Also, in the event that it blows up onto the annular stepped portion 3 of the outer pot 1, the width having the height formed by the large-diameter upper end circumferential wall portion 4 rising upward and the upper circumferential wall portion 10 of the inner pot 5 is The large space 10a prevents boiling over from the upper end opening 2 of the outer pot 1.
次に麺が茹で上つた場合は蓋体19に冷水を注
入し、さらに麺を収納した内鍋5を外鍋1より引
上げ、これをそのままさらし樋となる蓋体19の
冷水中に浸潰し、冷水を注いで麺を冷水にさら
す。 Next, when the noodles are boiled, pour cold water into the lid 19, then lift the inner pot 5 containing the noodles from the outer pot 1, expose it as it is, and immerse it in the cold water in the lid 19, which serves as a gutter. Pour in cold water and soak the noodles in the cold water.
次に内鍋5を麺とともに蓋体19の水中より引
上げ、さらし終つた麺を盛り付け容器としての蓋
体19中に盛り付ける。 Next, the inner pot 5 and the noodles are pulled out of the water in the lid 19, and the exposed noodles are placed in the lid 19 serving as a serving container.
また麺がスパゲッテイのような場合は蓋体19
内で他の素材と混ぜ合わせることもできる。 Also, if the noodles are like spaghetti, the lid body 19
It can also be mixed with other materials inside.
蓋体19の耐熱温度差は100℃〜150℃の耐熱ガ
ラスであるから、麺の水さらしに際して急冷する
ことも可能である。 Since the lid body 19 is made of heat-resistant glass with a temperature difference of 100° C. to 150° C., it is also possible to rapidly cool the noodles when exposing them to water.
(考案の効果)
本考案によれば、外鍋内の環状段部に内鍋の環
状突条部を係合させ、外鍋内に流通間〓を介して
内鍋を支持させ前記内鍋の環状突条部の下部に形
成した環状膨出部を外鍋の内周面に接近させたか
ら内鍋の通水孔から流通間〓に流出した泡は前記
環状膨出部と外鍋間で潰され、さらに環状突条部
と環状段部間で消泡され、万一環状段部上に吹き
出された泡は内鍋と外鍋間に形成された広い空間
部に受け入れられて外鍋の下部より吹きこぼれる
ことがない。したがつて麺を茹でる途中で冷水を
注入するような手間を要することなくまた温度を
低下させることもないから効率よく簡単に麺を茹
でることができる。(Effect of the invention) According to the invention, the annular protrusion of the inner pot is engaged with the annular stepped portion in the outer pot, and the inner pot is supported within the outer pot via the flow gap. Since the annular bulge formed at the bottom of the annular protrusion is brought close to the inner circumferential surface of the outer pot, the bubbles flowing out from the water hole of the inner pot into the flow gap are crushed between the annular bulge and the outer pot. The bubbles are then defoamed between the annular protrusion and the annular step, and the foam blown out onto the annular step is received in the wide space formed between the inner pot and the outer pot, and is absorbed into the lower part of the outer pot. Less likely to boil over. Therefore, the noodles can be boiled efficiently and easily because there is no need to take the trouble of pouring cold water in the middle of boiling the noodles, and there is no need to lower the temperature.
またボウル形蓋体は茹で上つた麺の冷水さらし
樋や食卓用容器として使用することができる。 The bowl-shaped lid can also be used as a gutter for exposing boiled noodles to cold water or as a table container.
さらに、外鍋はシチユー鍋や深型鍋としても使
用できる。 Furthermore, the outer pot can also be used as a stew pot or a deep pot.
また、外鍋と内鍋に蓋体を組合わせてより蒸し
器として使用することもできる。 It can also be used as a steamer by combining the outer pot and inner pot with a lid.
第1図は本考案の一実施例を示す鍋の縦断正面
図、第2図は内鍋の横断平面図ある。
1……外鍋、3……環状段部、4……上端周壁
部、5……内鍋、6……環状突条部、7,8……
流通間〓。9……環状膨出部、10……上部周壁
部、10a……空間部、11……開口部、14,
15,18……通水孔、16……底面、19……
蓋体。
FIG. 1 is a longitudinal sectional front view of a pot showing an embodiment of the present invention, and FIG. 2 is a lateral plan view of the inner pot. DESCRIPTION OF SYMBOLS 1... Outer pot, 3... Annular step, 4... Upper peripheral wall, 5... Inner pot, 6... Annular protrusion, 7, 8...
Between distribution〓. 9... Annular bulge, 10... Upper peripheral wall, 10a... Space, 11... Opening, 14,
15, 18...Water hole, 16...Bottom, 19...
Lid body.
Claims (1)
通間〓を保持して支持され上端を前記外鍋よりも
上方に立ち上らせた内鍋と、この内鍋の上端開口
部に被嵌され反転して静置し得るボウル形透明蓋
体とよりなり、前記外鍋の上部に周面を広く外方
に膨出させた環状段部を形成し、この環状段部に
連続して上方に高く立ち上らせた径大上端周壁部
を形成し、前記外鍋の環状段部に、前記内鍋の上
部周面を外方に浅く膨出させて形成した環状突条
部を係合し、この環状突条部の上端を上方に延長
した上部周壁部と前記外鍋の径大上端周壁部間に
環状空間部を形成し、前記内鍋の環状突条部の下
端に連続する周面を前記外鍋の内周面に接近させ
て環状膨出部を形成し、前記内鍋の最高水位付近
の周面に第1段の通水孔群を形成し、この第1段
の通水孔群の下方にこの第1段の通水孔群よりも
稍小径の第2段の通水孔群を形成し、この内鍋の
底面に前記第2段の通水孔群よりも稍小径の底部
通水孔群を形成してなることを特徴とする鍋。 an outer pot; an inner pot that is supported within the outer pot with a flow gap between the inner peripheral surface and the bottom surface and whose upper end rises above the outer pot; and an upper end of the inner pot; It consists of a bowl-shaped transparent lid that is fitted into the opening and can be inverted and left standing, and an annular step with a circumferential surface that bulges outward is formed at the top of the outer pot, and this annular step a large-diameter upper end circumferential wall portion that continuously rises upwardly; an annular space is formed between an upper circumferential wall portion extending the upper end of the annular protruding portion upwardly and a large-diameter upper end circumferential wall portion of the outer pot; A circumferential surface continuous to the lower end is brought close to the inner circumferential surface of the outer pot to form an annular bulge, and a first stage water hole group is formed on the circumferential surface near the highest water level of the inner pot. A second stage water passage hole group having a slightly smaller diameter than the first stage water passage hole group is formed below the first stage water passage hole group, and the second stage water passage hole group is formed on the bottom surface of the inner pot. A pot characterized by forming a bottom water passage hole group having a slightly smaller diameter than the hole group.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1987126697U JPH0437563Y2 (en) | 1987-08-20 | 1987-08-20 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1987126697U JPH0437563Y2 (en) | 1987-08-20 | 1987-08-20 |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS6431025U JPS6431025U (en) | 1989-02-27 |
JPH0437563Y2 true JPH0437563Y2 (en) | 1992-09-03 |
Family
ID=31378450
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1987126697U Expired JPH0437563Y2 (en) | 1987-08-20 | 1987-08-20 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0437563Y2 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE102011002821A1 (en) * | 2011-01-18 | 2012-07-19 | Silit-Werke Gmbh & Co. Kg | strainer |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60161936U (en) * | 1984-02-21 | 1985-10-28 | ホクセイ日軽家庭用品株式会社 | boiling pot for cooking |
-
1987
- 1987-08-20 JP JP1987126697U patent/JPH0437563Y2/ja not_active Expired
Also Published As
Publication number | Publication date |
---|---|
JPS6431025U (en) | 1989-02-27 |
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