JPH0562533B2 - - Google Patents
Info
- Publication number
- JPH0562533B2 JPH0562533B2 JP1192521A JP19252189A JPH0562533B2 JP H0562533 B2 JPH0562533 B2 JP H0562533B2 JP 1192521 A JP1192521 A JP 1192521A JP 19252189 A JP19252189 A JP 19252189A JP H0562533 B2 JPH0562533 B2 JP H0562533B2
- Authority
- JP
- Japan
- Prior art keywords
- heat
- surface member
- cooking
- heat medium
- thermal conductivity
- 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 - Lifetime
Links
- 238000010411 cooking Methods 0.000 claims description 49
- 239000006185 dispersion Substances 0.000 claims description 32
- 238000010438 heat treatment Methods 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 19
- 230000008018 melting Effects 0.000 claims description 16
- 238000002844 melting Methods 0.000 claims description 16
- 239000002184 metal Substances 0.000 claims description 16
- 229910052751 metal Inorganic materials 0.000 claims description 16
- 230000000694 effects Effects 0.000 description 7
- 150000002739 metals Chemical class 0.000 description 5
- 230000002093 peripheral effect Effects 0.000 description 4
- 238000013021 overheating Methods 0.000 description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229910001128 Sn alloy Inorganic materials 0.000 description 2
- 229910045601 alloy Inorganic materials 0.000 description 2
- 239000000956 alloy Substances 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 230000004927 fusion Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 229910000838 Al alloy Inorganic materials 0.000 description 1
- 229910000881 Cu alloy Inorganic materials 0.000 description 1
- 229910000570 Cupronickel Inorganic materials 0.000 description 1
- 229910000792 Monel Inorganic materials 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- QCEUXSAXTBNJGO-UHFFFAOYSA-N [Ag].[Sn] Chemical compound [Ag].[Sn] QCEUXSAXTBNJGO-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004534 enameling Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000017525 heat dissipation Effects 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000007769 metal material Substances 0.000 description 1
- 239000012779 reinforcing material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 125000006850 spacer group Chemical group 0.000 description 1
- GZCWPZJOEIAXRU-UHFFFAOYSA-N tin zinc Chemical compound [Zn].[Sn] GZCWPZJOEIAXRU-UHFFFAOYSA-N 0.000 description 1
- 238000003466 welding Methods 0.000 description 1
Landscapes
- Cookers (AREA)
- Frying-Pans Or Fryers (AREA)
- Baking, Grill, Roasting (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、二重構造を有し、その空所内に熱伝
達を均一にするための伝熱物質又は装置を設けた
万能調理鍋に関する。DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a universal cooking pot having a double structure and provided with a heat transfer material or device in its cavity for uniform heat transfer.
今日、調理の熱源としてはガスが最も広く利用
されている。
Gas is the most widely used heat source for cooking today.
ガスレンジの炎は温度が高く、集中的かつ迅速
な加熱が可能であるため、調理用の熱源として大
変便利であるが、加熱される器具の温度分布が均
一にならず、局部的に高温になり易いという問題
点がある。 The flame of a gas range has a high temperature and can heat up quickly and intensively, making it very convenient as a heat source for cooking. The problem is that it can easily occur.
そこで、上記の問題点を解決すべく、加熱され
る器具の加熱領域を二重構造とし、その空所内に
低融点の金属材料又は塩類の高濃度の水溶液など
を封入することにより、熱伝導率を高め、温度分
布を均一化するものや、その空所内に毛細管と動
作液から成る非常に高い熱伝導率を有する熱伝導
装置を設け、温度分布を均一化するもの等が開発
された。 Therefore, in order to solve the above problems, the heating area of the heating device is made into a double structure, and the space is filled with a metal material with a low melting point or a highly concentrated aqueous solution of salts, etc., thereby increasing the thermal conductivity. Some have been developed to increase the temperature and even out the temperature distribution, and others have been developed to even out the temperature distribution by installing a heat conduction device with extremely high thermal conductivity consisting of a capillary tube and a working fluid inside the space.
しかし、これらの器具は、その構造上、強固に
作ることができず、使用に耐え得るものを供給す
ることは困難であるという問題点がある。 However, these instruments have a problem in that they cannot be made strong due to their structure, and it is difficult to supply instruments that can withstand use.
また、たとえ、使用に耐え得る強度を有する器
具を供給できたとしても、これらは熱容量が充分
でないため、炒めるといつた激しい熱衝撃を伴う
調理に使用することができず、結局、このような
器具は実用的でなく、一般に普及しないという問
題点があつた。 Furthermore, even if utensils strong enough to withstand use could be provided, they do not have sufficient heat capacity, so they cannot be used for cooking that involves severe thermal shock, such as when frying. The problem was that the device was not practical and did not become widely available.
本発明は、叙上の問題点を解決するためなされ
たものであり、その目的とするところは、器具内
面の調理部の温度分布が均一で局部的な過熱を生
じず、充分な硬度と靭性を有し傷や亀裂を生じな
い等、多くの利点を有する実用的な万能調理鍋を
提供することにある。
The present invention has been made to solve the above-mentioned problems, and its purpose is to provide a device with uniform temperature distribution in the cooking area on the inner surface of the appliance, without causing local overheating, and with sufficient hardness and toughness. The objective is to provide a practical all-purpose cooking pot that has many advantages, such as being free from scratches and cracks.
上記の目的は、
鍋本体の少なくとも加熱領域が、外面部材と、
内面部材と、その間に設けられる空所に充填され
た調理温度範囲内に融点を有する熱媒体とから成
る多層構造体により構成された万能調理鍋に於い
て、
熱媒体の内部に熱伝導率の高い金属から成る熱
分散部材を設けると共に、熱分散部材と内面部材
との間に断熱層を設けるか、又は内面部材を熱伝
導の悪い金属で構成することにより達成される。
The above object is such that at least the heating area of the pot body is connected to the outer surface member;
In an all-purpose cooking pot constructed of a multilayer structure consisting of an inner surface member and a heat medium having a melting point within the cooking temperature range filled in the space provided between them, the inside of the heat medium has a high thermal conductivity. This can be achieved by providing a heat dispersion member made of a high-quality metal and providing a heat insulating layer between the heat dispersion member and the inner surface member, or by constructing the inner surface member from a metal with poor thermal conductivity.
尚、本明細書に於いて、〓熱伝導率の高い金属〓
とは、銅、銅合金若しくはアルミニウム合金、又
はそれらと同程度の熱伝導率を有する金属を言う
ものとし、〓熱伝導率の低い金属〓とは、ステン
レス鋼、琺瑯引の鉄鍋及びそれらと同程度の熱伝
導率を有する金属をいうものとする。 In addition, in this specification, 〓metal with high thermal conductivity〓
"Metals with low thermal conductivity" refer to copper, copper alloys, aluminum alloys, or metals with similar thermal conductivity.Metals with low thermal conductivity refer to stainless steel, enameled iron pots, and metals with similar thermal conductivity. Metals with similar thermal conductivity.
上記の如き構成であれば、一方に於いては、鍋
本体の外部部材と内部部材間の空所内に収容され
た熱媒体がその融解潜熱により多量の熱を蓄積
し、鍋の熱容量（鍋の温度を調理温度まで上昇す
るに要する熱量をいうものとする。以下同様。）
を大きく増大させ、他の一方に於いては、熱分散
部材と断熱層が鍋の調理部の温度を均一に保つも
のである。
With the above configuration, on the one hand, the heating medium accommodated in the space between the external and internal members of the pot body accumulates a large amount of heat due to its latent heat of fusion, and the heat capacity of the pot (the pot's heat capacity) This refers to the amount of heat required to raise the temperature to the cooking temperature.The same applies hereinafter.)
On the other hand, the heat dispersion member and the insulation layer maintain a uniform temperature in the cooking area of the pot.
第１図は本願発明に係るお万能調理鍋の一実施
例を示す断面図である。
FIG. 1 is a sectional view showing an embodiment of the all-purpose cooking pot according to the present invention.
以下、第１図を参照しつゝ本発明の構成を具体
的に説明する。 Hereinafter, the configuration of the present invention will be specifically explained with reference to FIG.
図中、１は鍋本体、１１は取つ手、１２は内面
部材、１３は外面部材、１４は町内面部材と外面
部材の間に形成された空所、１５は空所内に収容
された熱媒体、１６は皿状の熱分散部材、１７は
熱分散部材１６の内面部材１２と対向する面に設
けられた断熱層である。 In the figure, 1 is the pot body, 11 is the handle, 12 is the inner surface member, 13 is the outer surface member, 14 is the space formed between the inner surface member and the outer surface member, and 15 is the heat stored in the space. The medium 16 is a dish-shaped heat dispersion member, and 17 is a heat insulating layer provided on the surface of the heat dispersion member 16 facing the inner surface member 12.
鍋本体１は、取つ手１１と村内面部材１２と外
面部材１３とから形成され、少なくともその中央
付近の外面加熱部１３ａの領域においては、内面
部材１２との間に空所１４が形成されるように作
製され、上記空所１４内には熱媒体１５と断熱層
１７を有する熱分散部材１６が設けられる。 The pot body 1 is formed from a handle 11, an inner surface member 12, and an outer surface member 13, and a space 14 is formed between the handle 11, the inner surface member 12, and the inner surface member 12, at least in the region of the outer surface heating part 13a near the center thereof. A heat dispersion member 16 having a heat medium 15 and a heat insulating layer 17 is provided in the cavity 14 .
断熱層１７は、熱分散部材１６の一面に琺瑯引
きその他の熱伝導率の低い材料によつて表面処理
を施して成り、熱分散部材１６はその断熱層１７
が内面部材１２と対向するよう空所１４内に収容
される。 The heat-insulating layer 17 is formed by surface-treating one surface of the heat-dispersing member 16 with enameled or other material with low thermal conductivity.
is accommodated in the cavity 14 so as to face the inner surface member 12.
内面部材１２は、通常の鍋よりも幾分薄手の１
枚の金属板で作製する。形状は使用目的に応じて
通常の各種の鍋と特に変わるところはない。材料
としては、硬く且つ靭性に優れ、化学的にも安定
性のあるもの、例えば、ステンレス鋼、モネル合
金、白銅等々を使用する。これらの材料の熱伝導
率は一般的に低いが、後述する如く、空所１４内
に収容した熱媒体１５、熱分散部材１６及び断熱
層１７の作用により局部的な町過熱は防止され
る。 The inner surface member 12 is made of a material that is somewhat thinner than a normal pot.
Manufactured from two metal plates. The shape is not particularly different from other types of pots depending on the purpose of use. The material to be used is one that is hard, has excellent toughness, and is chemically stable, such as stainless steel, Monel alloy, cupronickel, and the like. Although the thermal conductivity of these materials is generally low, local overheating of the town is prevented by the action of the heat medium 15, the heat dispersion member 16, and the heat insulating layer 17 housed in the cavity 14, as will be described later.
外面部材１３も１枚の金属板で作製し、中央部
は内面部材１２との間に空所１４が形成されるよ
うに膨出させると共に、その周辺部１３ｂは内面
部材１２の周辺部１２ｂと溶着その他の手段で気
密かつ堅固に結合せしめる。 The outer surface member 13 is also made of a single metal plate, and its central portion is bulged out so that a space 14 is formed between it and the inner surface member 12, and its peripheral portion 13b is connected to the peripheral portion 12b of the inner surface member 12. Join them airtightly and firmly by welding or other means.
熱媒体１５には、調理温度近くで大きな熱容量
を有する材料、即ち調理温度近くに融点を有し、
その温度領域において大きな潜熱を有する材料が
用いられ、又、当然ながら内面部材１２、外面部
材１３及び熱分散部材１６よりも融点の低い材料
が選定される。このような材料としては、調理目
的にもよるが、一般に融点が250℃以下の低融点
金属又は合金が使用され、例えば、錫、銀−錫合
金、亜鉛−錫合金等が使用される。 The heat medium 15 is made of a material that has a large heat capacity near the cooking temperature, that is, a material that has a melting point near the cooking temperature.
A material having a large latent heat in that temperature range is used, and of course a material having a lower melting point than that of the inner surface member 12, outer surface member 13, and heat dispersion member 16 is selected. As such a material, a low melting point metal or alloy having a melting point of 250° C. or lower is generally used, although it depends on the purpose of cooking, such as tin, a silver-tin alloy, a zinc-tin alloy, etc.
熱媒体１５はその融点における溶融と凝固の状
態変化の過程で一定温度を保ちつゝ吸熱若しくは
放熱を行なうので、調理温度近くに融点を有する
材料を用いることにより、調理温度近くにおける
鍋の熱容量を大幅に増大させることが可能となる
ものである。 The heating medium 15 absorbs or radiates heat while maintaining a constant temperature during the process of melting and solidifying at its melting point, so by using a material with a melting point near the cooking temperature, the heat capacity of the pot near the cooking temperature can be reduced. This makes it possible to significantly increase the amount.
熱分散部材１６には、熱伝導率の高い材料、例
えば銅やアルミニウム等が使用される。コスト的
な制約がなければ、銀も非常に好適である。熱分
散部材１６は熱媒体１５中に置かれて熱媒体１５
の各部の温度を均一にするよう熱を分散させる役
割を果たすものである。熱分散効果を良好ならし
めるため、熱分散部材１６波板状、ネツト状 、
ハニカム状又は多孔等々、所望の形状とすること
が推奨される。 The heat dispersion member 16 is made of a material with high thermal conductivity, such as copper or aluminum. Silver is also very suitable if cost constraints are not an issue. The heat dispersion member 16 is placed in the heat medium 15 and
It plays the role of dispersing heat so that the temperature of each part of the unit is uniform. In order to improve the heat dispersion effect, the heat dispersion member has a 16-corrugated plate shape, a net shape,
It is recommended that the desired shape be used, such as a honeycomb shape or porous shape.
熱分散部材１６の空所１４内における位置は必
ずしも厳密に設定する必要はなく、熱媒体１５が
加熱され溶融状態にあるとき、皿状の熱分散部材
１６が熱媒体１５中で多少は移動しても構わな
い。 The position of the heat dispersion member 16 within the space 14 does not necessarily need to be set strictly; when the heat medium 15 is heated and in a molten state, the dish-shaped heat dispersion member 16 may move somewhat within the heat medium 15. I don't mind.
而して、鍋本体１１の外面加熱部１３ａを加熱
すると、熱媒体１５が加熱される。温度がまた熱
媒体１５の融点に達しないうちは、熱媒体１５の
熱容量はそれほど大きくなく、又その熱伝導率も
比較的良好であるので、熱は比較的すみやかに内
面調理部１２ａに伝達されると共に、熱分散部材
１６の作用により全体的に均一に加熱が行なわれ
る。 Thus, when the outer surface heating portion 13a of the pot body 11 is heated, the heat medium 15 is heated. Before the temperature reaches the melting point of the heat medium 15, the heat capacity of the heat medium 15 is not so large and its thermal conductivity is also relatively good, so the heat is transferred to the inner cooking part 12a relatively quickly. At the same time, due to the action of the heat dispersion member 16, heating is performed uniformly throughout.
温度が更に上昇し、熱媒体１５部分的に溶解し
始めると、多量の融解熱が吸収され、熱媒体１５
がすべて融解するまで同一温度に保たれる。熱媒
体１５がすべて融解するまでには多大の熱量を必
要とするので、鍋本体１は相当長い時間にわたつ
て同一温度に保たれ、局部的な高温部もなくな
り、内面調理部１２ａの各部の温度勾配は減少
し、全体的に均一かつ同一の温度分布が得られ
る。従つて、熱媒体１５全体が溶解する以前の段
階においても、内面調理部１２ａの均一な温度分
布を得ることができる。 As the temperature rises further and heat medium 15 begins to partially melt, a large amount of heat of fusion is absorbed and heat medium 15
are kept at the same temperature until all are melted. Since a large amount of heat is required until all of the heat medium 15 is melted, the pot body 1 is kept at the same temperature for a considerable period of time, and there are no local high-temperature areas, and each part of the inner cooking part 12a is heated. The temperature gradient is reduced and a uniform and identical temperature distribution is obtained throughout. Therefore, even before the entire heating medium 15 is melted, it is possible to obtain a uniform temperature distribution in the inner cooking portion 12a.
而して、内面調理部１２ａが部分的に冷却さ
れ、熱媒体１５の凝固点に達すると、熱媒体１５
はその溶解時に吸収した多量の熱を放出して、こ
の部分的な冷却を緩和し、内面調理部１２ａの温
度分布を均一に保ち、又その大きな熱容量によつ
て良好な調理効果をもたらすことができる。 When the inner cooking part 12a is partially cooled and reaches the freezing point of the heat medium 15, the heat medium 15
releases a large amount of heat absorbed during melting, alleviates this partial cooling, maintains uniform temperature distribution in the inner cooking part 12a, and provides good cooking effects due to its large heat capacity. can.
このように、本発明においては、内面部材１２
と外面部材１３の間の空所１４内に熱媒体１５を
収容することにより、熱媒体１５の〓溶解←→凝
固〓過程における多量の吸熱、放熱作用によつ
て、調理に好適な内面調理部１２ａの均一な温度
分布と熱効果を得ることが可能となるものであ
る。 In this way, in the present invention, the inner surface member 12
By accommodating the heat medium 15 in the space 14 between the outer surface member 13 and the outer surface member 13, a large amount of heat absorption and heat dissipation in the melting←→solidification process of the heat medium 15 creates an inner surface cooking section suitable for cooking. This makes it possible to obtain a uniform temperature distribution and a thermal effect.
さらに、鍋内に調理材料が投入され、或る程度
の時間が経過して、外面加熱部１３ａに加えられ
る熱と内面調理部１２ａから料理材料等へ放出さ
れる熱とが平衡状態に達した時点における熱分散
部材１６への熱の出入りを考察してみれば、熱分
散部材１６がその周囲の熱媒体１５に伝達する熱
量は、外面加熱部１３ａから局部的に付与される
熱量から内面調理部１２ａ側へ出てゆく熱量を引
いたものに等しい。然しながら、外面加熱部１３
ａから付与される熱は、熱源である炎の分布等の
影響で必ずしも均等ではなく、これをそのまゝ内
面調理部１２ａへ伝達すると内面調理部１２ａの
温度分布が均一でなくなる可能性が大きいので、
これを防止するには、熱分散部材１６に加えられ
た熱を可能な限り周囲の熱媒体１５に一旦放出す
るようにすることが望ましい。一方、熱分散部材
１６の熱伝達特性は、熱分散部材１６の材料の熱
伝導率、熱分散部材１６の厚さ、加熱部分の面
積、放熱部分の面積、加熱部分と放熱部分の温度
差等の函数となる。そこで、熱分散部材１６の材
料としては熱伝導率の高いものを使用すると共
に、内面調理部１２ａへの直接の熱伝導を防止す
るよう、熱分散部材１６の内面調理部１２ａに対
向する面に琺瑯引き等による熱伝導率の低い断熱
層１７を設け、局部的に高温となりすい熱分散部
材１６からの熱が内面調理部１２ａへ直接伝わる
ことなく、一旦周囲の熱媒体１５へ万遍なく伝
達、分散されるようにする。 Further, the cooking ingredients are put into the pot, and after a certain amount of time has passed, the heat applied to the outer heating part 13a and the heat released from the inner cooking part 12a to the cooking ingredients etc. reach an equilibrium state. Considering the flow of heat into and out of the heat dispersion member 16 at this point in time, the amount of heat transferred by the heat dispersion member 16 to the surrounding heat medium 15 is determined by the amount of heat locally applied from the outer surface heating portion 13a to the inner surface cooking amount. It is equal to the amount of heat that goes out to the part 12a side. However, the external heating section 13
The heat applied from a is not necessarily uniform due to the distribution of the flame that is the heat source, etc., and if this is directly transmitted to the inner cooking part 12a, there is a high possibility that the temperature distribution of the inner cooking part 12a will not be uniform. So,
To prevent this, it is desirable to temporarily release the heat applied to the heat dispersion member 16 to the surrounding heat medium 15 as much as possible. On the other hand, the heat transfer characteristics of the heat dispersion member 16 include the thermal conductivity of the material of the heat dispersion member 16, the thickness of the heat dispersion member 16, the area of the heating part, the area of the heat radiation part, the temperature difference between the heating part and the heat radiation part, etc. It becomes a function of Therefore, a material with high thermal conductivity is used as the material for the heat dispersion member 16, and the surface of the heat dispersion member 16 facing the inner surface cooking portion 12a is designed to prevent direct heat conduction to the inner surface cooking portion 12a. A heat insulating layer 17 with low thermal conductivity made of enameling or the like is provided, so that the heat from the heat dispersion member 16, which tends to become locally high, is not directly transmitted to the inner cooking part 12a, but is once uniformly transmitted to the surrounding heat medium 15. , to be distributed.
熱媒体１５の材料として、固体及び液体時の熱
伝導率がいずれにおいても鍋の内面部材１２のそ
れよりも大きい低融点金属（例えばSUS304に対
するSn）を用いると、断熱層１７を上記の如く
熱分散部材１６の上面に設ける代わりに、鍋の内
面部材１２の内面調理部１２ａの下面（空所１４
の側）に設けることによつても同様に内面調理部
１２ａの局部過熱防止効果を得ることができる。 When a low melting point metal (for example, Sn for SUS304) whose thermal conductivity in both solid and liquid states is higher than that of the inner surface member 12 of the pot is used as the material for the heat transfer medium 15, the heat insulating layer 17 can be heated as described above. Instead of providing it on the upper surface of the dispersing member 16,
Similarly, the effect of preventing local overheating of the inner surface cooking portion 12a can be similarly obtained by providing the inner surface cooking portion 12a on the side).
又、外面部材１３の少なくとも外面過熱部１３
ａを熱伝導性の良い材料で作製すれば、外面過熱
部１３ａが熱分散部材１６の役割を兼ね、鍋の構
造を簡略化できる。そして又、熱分散部材１６を
設けなくても、熱媒体１５自体が前記の通り内面
調理部１２ａの温度分布を均一化する作用を有す
るので通常の鍋に比べてその性能は大幅に改善さ
れるものである。 Further, at least the outer surface heating portion 13 of the outer surface member 13
If a is made of a material with good thermal conductivity, the outer heating portion 13a also serves as the heat dispersion member 16, and the structure of the pot can be simplified. Furthermore, even without providing the heat dispersion member 16, the heat medium 15 itself has the effect of equalizing the temperature distribution of the inner cooking part 12a as described above, so its performance is greatly improved compared to a normal pot. It is something.
なお、空所１４内には、熱媒体１５や熱分散部
材１６と共に、他の材料若しくは構成エレメント
を収容することも可能である。即ち例えば、空所
１４を確保するためのスペーサや、鍋本体の剛性
を向上させるための補強材や、鍋の温度測定のた
めの熱電対等々を収容することも可能である。 Note that it is also possible to accommodate other materials or constituent elements in the space 14 together with the heat medium 15 and the heat dispersion member 16. That is, for example, it is possible to accommodate a spacer for securing the empty space 14, a reinforcing material for improving the rigidity of the pot body, a thermocouple for measuring the temperature of the pot, etc.
〔発明の効果〕
本発明に係る万能調理鍋は、叙上の如く構成さ
れるので、本発明によるときは、強固に製造する
ことができるので、焼く、煮る、炒める、揚げる
等の様々な調理に使用することが可能であり、実
用的である。[Effects of the Invention] Since the all-purpose cooking pot according to the present invention is constructed as described above, it can be manufactured strongly and can be used for various cooking such as baking, boiling, stir-frying, and frying. It is possible and practical to use it.
第１図は本発明に係る万能調理鍋の一実施例を
示す断面図である。
１……鍋本体、１１……取つ手、１２……内面
部材、１２ａ……内面調理部、１２ｂ……周辺
部、１３……外面部材、１３ａ……外面加熱部、
１３ｂ……周辺部、１４……空所、１５……熱媒
体、１６……熱分散部材、１７……断熱層。
FIG. 1 is a sectional view showing an embodiment of the universal cooking pot according to the present invention. DESCRIPTION OF SYMBOLS 1... Pan body, 11... Handle, 12... Inner surface member, 12a... Inner surface cooking part, 12b... Peripheral part, 13... Outer surface member, 13a... Outer surface heating part,
13b...Peripheral part, 14...Vacancy, 15...Heat medium, 16...Heat dispersion member, 17...Insulating layer.
Claims (1)
１３と、内面部材１２と、その間に設けられる空
所に充填された調理温度範囲内に融点を有する熱
媒体１５とから成る多層構造体１５とから成る多
層構造体により構成された万能調理鍋に於いて、 熱媒体１５の内部に熱伝導率の高い金属から成
る熱分散部材１６を設けると共に、熱分散部材１
６の内面部材１２と対面する部分に断熱層１７を
設けたことを特徴とする上記の万能調理鍋。 ２ 鍋本体１の少なくとも加熱領域が、外面部材
１３と、内面部材１２と、その間に設けられる空
所に充填された調理温度範囲内に融点を有する熱
媒体１５とから成る多層構造体１５とから成る多
層構造体により構成された万能調理鍋に於いて、 熱媒体１５の内部に熱伝導率の高い金属から成
る熱分散部材１６を設けると共に、内面部材１２
の熱媒体１５に接する部分に断熱層１７を設けた
ことを特徴とする上記の万能調理鍋。 ３ 鍋本体１の少なくとも加熱領域が、外面部材
１３と、内面部材１２と、その間に設けられる空
所に充填された調理温度範囲内に融点を有する熱
媒体１５とから成る多層構造体により構成された
万能調理鍋に於いて、 熱媒体１５の内部に熱伝導率の高い金属から成
る熱分散部材１６を設けると共に、内面部材１２
を熱伝導率の低い材料で構成したことを特徴とす
る上記の万能調理鍋。[Scope of Claims] 1. At least the heating region of the pot body 1 consists of an outer surface member 13, an inner surface member 12, and a heat medium 15 having a melting point within the cooking temperature range filled in a space provided between them. In a multi-layered cooking pot constituted by a multilayer structure including a multilayer structure 15, a heat dispersion member 16 made of a metal with high thermal conductivity is provided inside the heat medium 15, and a heat dispersion member 16 made of a metal with high thermal conductivity is provided inside the heat medium 15.
The above-mentioned all-purpose cooking pot is characterized in that a heat insulating layer 17 is provided on the portion facing the inner surface member 12 of No. 6. 2. At least the heating area of the pot body 1 is composed of a multilayer structure 15 consisting of an outer surface member 13, an inner surface member 12, and a heat medium 15 having a melting point within the cooking temperature range filled in a space provided between them. In the multi-layered cooking pot, a heat dispersion member 16 made of a metal with high thermal conductivity is provided inside the heat medium 15, and an inner surface member 12 is provided.
The above-mentioned all-purpose cooking pot is characterized in that a heat insulating layer 17 is provided in the portion that comes into contact with the heat medium 15. 3. At least the heating region of the pot body 1 is constituted by a multilayer structure consisting of an outer surface member 13, an inner surface member 12, and a heat medium 15 having a melting point within the cooking temperature range, which is filled in a space provided between the outer surface member 13 and the inner surface member 12. In the multi-purpose cooking pot, a heat dispersion member 16 made of a metal with high thermal conductivity is provided inside the heat medium 15, and an inner surface member 12 is provided.
The above-mentioned all-purpose cooking pot is characterized in that it is made of a material with low thermal conductivity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19252189A JPH0360611A (en) | 1989-07-27 | 1989-07-27 | Heating implement for cooking |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19252189A JPH0360611A (en) | 1989-07-27 | 1989-07-27 | Heating implement for cooking |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0360611A JPH0360611A (en) | 1991-03-15 |
| JPH0562533B2 true JPH0562533B2 (en) | 1993-09-08 |
Family
ID=16292671
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP19252189A Granted JPH0360611A (en) | 1989-07-27 | 1989-07-27 | Heating implement for cooking |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0360611A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020064018A (en) * | 2001-01-31 | 2002-08-07 | 최산근 | roasting plate for meat |
| KR100486014B1 (en) * | 2001-11-05 | 2005-05-03 | 친 쿠앙 루오 | Method of conducting thermal energy, thermal conductor, and electrical appliance using the thermal conductor |
| CN2525911Y (en) * | 2002-03-29 | 2002-12-18 | 彭英龙 | Environmental protection soaking fumeless frying pot |
| WO2010075666A1 (en) * | 2009-01-01 | 2010-07-08 | Liu Nianlu | Oil smoke preventing cooker |
| KR102118502B1 (en) * | 2017-05-12 | 2020-06-03 | 포샨 순더 메이디 일렉트리컬 히팅 어플라이언시스 메뉴팩쳐링 코., 리미티드 | Cooker, cooker assembly and kitchen utensil |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5223303A (en) * | 1975-08-18 | 1977-02-22 | Ogura Houseki Seiki Kogyo Kk | Video disc player stylus |
-
1989
- 1989-07-27 JP JP19252189A patent/JPH0360611A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5223303A (en) * | 1975-08-18 | 1977-02-22 | Ogura Houseki Seiki Kogyo Kk | Video disc player stylus |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0360611A (en) | 1991-03-15 |
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