JPH0718345Y2 - Three-tiered tempura hot pot - Google Patents

Description

[Detailed description of the device]

[0001]

[Industrial application] The present invention forms the bottom of a circular plate-shaped tempura pan into three horizontal stages, with the lowest part being the main frying part, the middle bottom part being the fried part, and the uppermost part being the fried part, The present invention relates to a three-tiered deep fryer with a lower half of the pot bottom, a lower middle portion and a top quarter of the pot bottom.

[0002]

2. Description of the Related Art A conventional tempura pan is as shown in FIG.
From woks and frying pans to Japanese Utility Model Sho 58-1755
A staircase type is provided as in Japanese Patent Publication No. 2).

[0003]

[Problems to be solved by the invention] However, these tempura pots have been devised in various ways according to the purpose and responded to the demands of the times, but commonly used Japanese pots and woks are used for tempura. In that case, when trying to fry the batter in the shape of a filling, the shape was broken at the same time when it was put in oil, or it became a grotesque form as a lump, and it did not become a tempura as a product. In addition, real public Sho 58-175
As in Japanese Patent Publication No. 52, in a pan in which the central portion of the bottom is shallow and the main deep-fried groove is provided in the peripheral area, only the shallow bottom portion of the center becomes hot, and the main fried kidney is Since the temperature of the groove to be performed becomes unstable, it was necessary to constantly stir the oil in the pan to make the oil temperature uniform. In addition, because the upper and lower parts of the rear part are steeply sloped and the clothes do not shape properly, they slip into the oil, so it was necessary to have a high level of skill in order to shape them in a short time. The present invention is a tempura hotpot with a three-stage mechanism that is devised so that even ordinary people who have no experience can easily deep-fry tempura and sprinkle tempura, which is thought to be possible only by experienced craftsmen. The purpose is to provide.

[0004]

[Means for Solving the Problems] In order to achieve the above object, a three-step mechanism deep frying pan according to the present invention has a spout 5 at the front upper edge.
In the tempura pan with the handles 6 on both sides, the fried part 2 is formed horizontally with the bottom quarter of the bottom of the circular dish-shaped pan body A as the bottom, and adjacent quadrants are formed. The bottom of the fried chicken is further raised from the fried chicken 2 to form the fried chicken 1 horizontally, and the remaining bottom is used as the main lifting portion 3. The front bottom of the main lifting portion 3 has a groove for accommodating starch. 4 is formed.

When using a three-stage deep fryer having the above-described structure, as shown in FIG. 3, the oil 8 is poured so that the oil level is above the fried part 1 at an appropriate height. To do. When the oil 8 is added in this manner, the depth above the fried portion 1 is such that the tool wrapped in the garment is covered with oil bubbles on the upper surface of the garment. Next, heat the bottom of the pan with a burner, etc. When the temperature reaches a suitable temperature, wrap the ingredients in clothes and put it in the fried part 1 and arrange it in a predetermined shape, then move it to the adjacent fried part 2, Then sprinkle the tempura batter from the top and add the flower. After adding a suitable amount of flower, it is moved to the main-lifting section 1 and finished there. In addition, usually a right-handed person
When using, put the fried chicken 2 on the front left and the front right.
The pan is installed so that the frying part 1 is located, but the frying part 1
If you turn the pan so that it is located on the front left side,
Handed people can also work with deep-fried tempura without any resistance. Also, heaven
The oil splashes a lot when you put it in the first fried part 1.
Then, when you set the pan so that the main frying part 3 comes to the front, the splashed oil
But not scolded or to the hands and face.

[0006]

Embodiments of the present invention will be described below with reference to the drawings. 1 is a perspective view of the present invention, FIG. 2 is a plan view of the present invention,
FIG. 3 is a sectional view taken along the line III-III in FIG. 2, and in the drawing, reference numeral A is a pot body in which a side wall is provided by raising the periphery of a circular bottom portion, and 1 is a horizontal portion of a quarter behind the bottom portion. If you put the oil in a pan and wrap the ingredients in a batter with a fried oyster section, when heating the tempura material first, shape the tempura material with this oyster section. It has become. 2 is a fried part adjacent to the fried part 1. The tempura material shaped in the fried part 1 is moved to the fried part 2, where tempura powder or the like is sprinkled to add flour. Numeral 3 is half the size of the bottom, and when oil is put in the pan, the deep-frying part is the deepest deep-fried part, and the tempura material shaped in the fried part 1 is fried in the fried part 2. Attached and finally the tempura is completed in this fried part 3. Reference numeral 4 is a groove provided in the bottom front part of the main frying part 3 for accommodating the starch generated in the process of frying the tempura. Reference numeral 5 denotes a spout provided at the front edge of the side wall of the pan body, and when the frying process is completed and the oil is stored in another container, the spout is poured into a bottle or the like. Reference numeral 6 is a handle provided on the left and right upper portions of the side wall of the pot main body A, which is held by both hands when moving the pot or transferring oil to another container. 7 is a side wall of the pan body A, and 8 is oil.

Since the present invention is configured as described above, even a person who has no experience or skill in ordinary households can enjoy the elegant tempura with a beautiful shape and enjoy it at will. it can. That is, the bottom of the pot
It is composed of three stages with different heights of the oyster section, the fried section, and the main fried section, and each fried section with a different height is horizontal, so you can make thick fried, thin fried, fried You can Again
Rotate the pan so that the frying part 1 is located on the front left side.
Then even left-handed people can work on deep-fried tempura without any resistance.
It When frying tempura, put the ingredients first in the fried part
In the oil is large recoil sleeping, pan as the lifting unit is at the front
If you install, the oil splashed will not hit your hands or face
Can work.

[Brief description of drawings]

FIG. 1 is a perspective view of the present invention.

FIG. 2 is a plan view of the present invention.

FIG. 3 is a sectional view taken along line III-III in FIG.

4A, 4B and 4C are views showing an example of a conventional tempura pan.

[Explanation of symbols]

 1 Kakiage part 2 Kaage part 3 Main part 4 Groove 5 Spout 6 Handle 7 Side wall 8 Oil

Claims (1)

[Scope of utility model registration request] 1. A tempura pan with a spout on the front upper edge and handles on both sides, which is one quarter of the pan body.
The bottom of the bottom is a fan-shaped raised bottom to form the scalloped part horizontally, and the adjoining one-fourth lower part is raised from the scalloped part to the bottom to form a fan-shaped fried part horizontally. A tempura pot with a three-stage mechanism characterized in that the bottom of the is the main fried part.