JPH0534612Y2 - - Google Patents

Description

[Detailed description of the invention] [Field of industrial application] This invention is applicable to general household gas stoves.
This item relates to a cooking aid for woks that is used by being placed in the appropriate place on the top plate to improve thermal efficiency during cooking, and also to make it possible to heat a wok with a curved bottom in a stable state. be.

[Prior Art] Conventionally, gas stoves for general household use have a top plate made of stainless steel or the like on the top surface of the gas stove, recesses provided at appropriate locations on the top plate to serve as a saucepan, and the center of the top plate used as a saucepan. It has a structure in which it is opened and a burner head is fixedly protruding from the inside, and a trivet is fitted into the inner periphery of the soup tray, and a cooking utensil such as a pot is placed on the trivet for heating and cooking.

[Problem that the invention aims to solve] On the other hand, among cooking utensils such as pots, woks have a curved shape with a hollowed out hemisphere, and are larger and heavier than frying pans, so they are difficult to handle. It is difficult to cook, and the heat calories required for cooking are higher than that of a typical frying pan.

The gas stove according to the above-mentioned prior art is designed to have a distance of about 3 to 5 cm from the burner head to the bottom of a cooking utensil such as a frying pan placed on a trivet, and the height is fixed and has a movable adjustment function. Therefore, if you place a curved wok on a trivet and use it for cooking, only the lower part of the curved surface will be heated by the burner. As the parts gradually move away from the burner, the heating power becomes weaker than when they are directly heated, resulting in very poor thermal efficiency, and the heating temperature of the pot itself is locally high and uneven, making it difficult to cook Chinese food. I had a problem with cooking quickly and efficiently. Also, when cooking with a wok, you often grasp the handle of the wok and slide the trivet back and forth to stir the material inside the wok to be heat-treated during cooking. As shown in Figure 3, the front side of the wok with the trivet top slid forward is not heated by the burner, and the same goes for the back side of the wok with the trivet top slid backwards. Since the mixture was not heated by a burner, the thermal efficiency of the stirring operation was further deteriorated. Furthermore, as shown in the figure, when the wok is placed on the trivet, it is supported only by the inner tip of the radial rod facing the center of the trivet, which results in a lack of stability in the installation of the curved wok.
As mentioned above, by sliding movement etc.
When the center bottom of the wok is misaligned, the wok may fall off the trivet when the handle is released.

The present invention eliminates the drawbacks of the above-mentioned conventional techniques, increases the area that can be directly heated by the flame from the burner, and is easy to install, compared to when cooking with a wok placed on a trivet. This makes it possible to cook in a stable state at all times, and even when stirring the ingredients inside the wok while cooking, the area heated by the flame from the burner does not change, making it suitable for general household use. To provide a cooking aid for a wok that enables cooking with a wok with excellent thermal efficiency even on a gas stove.

[Means for Solving the Problems] To outline the present invention, the present invention relates to a cooking aid for a wok to achieve the above-mentioned object. A cylindrical or prismatic cylinder placed on top, an inclined part formed on the upper part of the cylinder and inclined toward the inside of the cylinder, and a part on the top surface of the slope that extends outward from the cylinder. An opening edge formed by forming an inclined surface that is sloped so as to become higher toward the top and closely contacts the bottom of the pot on which it is placed, and a secondary edge formed by being recessed in this opening edge. It is characterized by having an air intake port.

[Operation] The present invention consists of the above-mentioned configuration,
A cooking aid for a wok consisting of a cylindrical or prismatic cylinder body 1 with open upper and lower surfaces is placed on a concave portion 3a with a burner head 6 surrounded by a trivet 4 of a gas stove for general household use. After placing the trivet 4 on the top plate 3 on the outer periphery thereof, or surrounding the trivet 4 without removing it, the curved wok 5 is placed on the inclined part 1A formed at the top of the cylinder 1. When placed on the opening edge 1a of the wok 5, the wok 5 is placed on its bottom 5b.
This means that it is dropped into the cylindrical or rectangular tube 1, and the outer periphery of the part into which it is dropped is directly heated by the flame of the burner surrounded by the cylindrical body 1. Therefore, compared to the conventional technique where only the bottom part 5b of the wok 5 placed on the trivet 4 is directly heated by the flame of the burner, the thermal efficiency is improved even with the same heating power, and the heating area is increased. This makes it possible to improve the uniformity of the heating temperature of the wok 5 itself.

Moreover, the inclined portion 1A formed at the upper part of the cylinder 1
Since the cylindrical body 1 is inclined toward the inside of the cylindrical body 1, heat is concentrated, so that the thermal efficiency can be further increased.

Further, the wok 5 is placed on the bottom 5 of the opening edge 1a of the inclined portion 1A of the cylinder 1 placed on the top plate 3.
When dropped from b, the opening edge 1a is inclined to become higher toward the outside of the cylindrical body 1, and has an inclined surface 1b that closely fits the outer shape of the bottom 5b of the wok 5. Therefore, the cylindrical body 1 reliably supports the outer peripheral curved surface of the wok 5. As a result,
Compared to the case where the wok 5 is placed on the trivet 4, the installation (seated) state of the wok 5 is more stable, and even if the wok 5 is tilted up or down, the cylindrical body 1 The wok 5 will no longer roll down from above.

In addition, when stirring the material inside the wok 5 to be heat-treated as necessary during cooking, the handle 5a is moved up and down while the wok 5 is placed on the cylindrical body 1, as shown in FIG. By the way, wok 5
Since the material inside the wok 5 can be stirred and the area of the wok 5 heated by the flame of the burner is not reduced, the material inside the wok 5 can be stirred without reducing the thermal efficiency as in the prior art. Stirring becomes possible.

[Example] Hereinafter, the present invention will be specifically explained using an example.

FIG. 1 is a perspective view showing the structure of the present invention. The cylindrical body 1 has a cylindrical shape and is open at the top and bottom and has an outer diameter that fits into the body (part). The upper part of the cylindrical body 1 is formed with an inclined part 1A that is inclined toward the inside of the cylindrical body 1. A cylindrical body 1 is attached to the opening edge 1a formed at the upper part of this inclined portion 1A.
A sloped surface 1b is formed which slopes upwardly toward the outside. As shown in FIG. 2, the inclined surface 1b is formed to correspond to the outer circumferential curved surface of the bottom 5b of the wok 5, so the inclined surface 1b comes into close contact with the bottom 5b of the wok 5. Further, secondary air intake ports 2 are provided at three locations on the opening edge 1a at equal intervals (120 degree intervals from the center). In addition, when in use, the handle 5a of the wok 5
If the secondary air intake port 2 is located on the side, the handle 5a will be heated by the hot air released from the secondary air intake port 2, which is inconvenient for cooking. It is desirable to install the cylindrical body 1 on the top plate 3 so that the secondary air intake port 2 is not located on the top plate 3.

Further, in the present invention, the bottom of the cylinder 1 is shaped to fit into the inner periphery of the recess 3a provided in the top plate 3, but the present invention is not limited to this, and the outer diameter is made larger than that of the previous embodiment. The trivet 4 may have a shape that is installed on the outer periphery of the trivet 4 (however, even in this case, it is preferable to remove the trivet 4 from the concave portion 3a). Also, the height of the cylinder 1 is
Place the wok 5 on the top opening edge 1a of the cylindrical body 1 at the bottom 5b.
The wok 5 is placed so that when the wok 5 is lowered down and placed on the wok, the bottom 5b of the wok 5 is located at the place where the heat of the burner of the burner head 6 is the highest and is seated at an appropriate distance. It is arbitrarily set by comprehensively considering the size and shape, the size of the recessed portion 3a, the strength of firepower, etc.

In addition, in this embodiment, as shown in FIG. 2, the protrusion 7 is used as a stopper to prevent the cylinder 1 from shifting when the cylinder 1 is placed in a proper position on the top plate 3. From the inner circumference of cylinder 1
(If the cylinder 1 can be fitted tightly into the recessed part 3a, the protrusion 7 is not particularly required.)
The stopper mechanism can also be produced by providing a groove in which the lower end of the cylinder 1 fits in the top plate 3 at a suitable position, or by preparing a cross section in which the lower end of the cylinder 1 fits in the top plate 3 at a suitable position. Various methods can be considered for installing the concave fitting member.

Further, in this embodiment, the cylinder 1 has a cylindrical shape, but it may have a rectangular cylinder shape. In this case, when the wok 5 is seated on the cylinder 1, gaps will be created at the four corners, so Therefore, there is no need to form the secondary air intake port 2 in the cylinder body 1.

Further, heat-resistant far-infrared radiation paint is attached to the inner and outer peripheries of the cylinder 1, and far-infrared rays are radiated by heating from a burner, thereby making it possible to improve and shorten cooking time.

[Effects of the invention] The invention employing the above configuration provides the following effects.

According to the present invention, when the wok 5 is seated on the cylindrical body 1 placed on the top plate 3, the cylindrical body 1 surrounds the flame from the burner head 6 to keep it warm. In this state, the wok 5 can be heated, and compared to the conventional technique where the wok 5 is placed on the trivet 4 for cooking, the wok 5 comes into direct contact with the flame of the burner head 6. As the area of 5 increases, the heating efficiency improves, and even with a household gas stove, which conventionally has a weak firepower, it is possible to use the maximum firepower without wasting it. This will make up for the lack of firepower and allow you to cook. Moreover, the cylinder body 1
Since an inclined portion 1A is formed at the upper part of the cylinder body 1 and is inclined toward the inner side of the cylinder body 1, the thermal efficiency can be further improved.

Furthermore, although the wok 5 was difficult to handle due to its curved shape and weight, an inclined surface 1b was formed on the opening edge 1a of the inclined portion 1A of the cylinder body 1, and this inclined surface 1b
Since the wok 5 is in close contact with the outer curved surface of the bottom 5b of the wok 5, the wok 5 can be seated on the cylindrical body 1 for cooking, so it is possible to always heat the fire in a stable state. 4. The inconvenience of handling when cooking is done by placing the food on top is eliminated.

In addition, when stirring the ingredients inside the wok 5, if the wok 5 is placed on the trivet 4 and heated, it can be done by grasping the handle 5a of the wok 5 and sliding it back and forth. This caused a reduction in heating and further reduced thermal efficiency.However, with this invention, the wok 5.
By sliding the handle 5a up and down while the wok is seated on the cylindrical body 1, the material inside the wok 5 can be stirred, and the area directly heated by the burner head 6 can be reduced. The material can be stirred without being changed, and cooking can be carried out without loss of thermal efficiency.

[Brief explanation of drawings]

Fig. 1 is an overall perspective view of the present invention, Fig. 2 is a sectional view showing the present invention placed on a top plate and used with a wok seated, and Fig. 3 is a view of the conventional technique. FIG. DESCRIPTION OF SYMBOLS 1... Cylindrical body, 1a... Opening edge, 2... Secondary air intake, 3... Top plate, 3a... Recessed part, 4... Trivet, 5... Wok, 5a... Handle,
5b...Bottom, 6...Burner head, 7...Protrusion.

Claims (1)

[Scope of utility model registration request] A cylindrical or rectangular cylinder whose upper and lower surfaces are open and which surrounds the burner head of the gas stove body and is placed on the top plate, and a cylinder formed on the top of this cylinder and inside the cylinder. A sloping part that slopes in the direction, and a sloping surface that is formed on the top surface of this slanted part so as to become higher toward the outside of the cylinder, and that corresponds to and closely contacts the bottom of the pot on which it is placed. 1. A cooking aid for a wok, characterized in that it has an opening edge and a secondary air intake hole recessed in the opening edge.