JPH0743059U - Plate partitioning tool for teppanyaki - Google Patents

Abstract

(57) [Summary] [Purpose] To eliminate the sticking of dough liquids to each other during teppanyaki, to completely define the cooking surface on the teppanyaki, and to ensure placement stability. [Structure] A length within the short side dimension of the baked iron plate 10 and a height not less than the thickness of the food to be baked on the iron plate,
The vertical cross section is formed in a trapezoidal shape. The bottom part placed on the iron plate is open and the top part has a knob.

Description

[Detailed description of the device]

[0001]

[Industrial use field]

 The present invention relates to a plate partitioning tool used for partitioning a cooking surface when cooking, for example, monjayaki or okonomiyaki.

[0002]

[Prior art]

 Of the so-called teppanyaki, for example, Monja-yaki and Okonomiyaki are generally prepared by mixing vegetables and seafood with a dough solution prepared by dissolving flour in water. In particular, Monja-yaki tends to spread the dough liquid in all directions when a thin and unique dough liquid is poured onto a hot iron plate and baked.

When such Monja-yaki is baked at a plurality of locations on an iron plate at a time, the dough liquids tend to stick to each other, and a spatula is usually used to prevent these sticking. The current situation.

[0004]

[Problems to be solved by the device]

 However, with the above spatula, there is a problem that the raw pond liquor flows out of the spatula and is incomplete in stopping mutual sticking, and the dough sticks to the spatula.

The present invention has been made in view of the above problems, and provides a partitioning tool that can prevent the dough liquids from sticking to each other and completely partition the cooking surface on the iron plate, and that has excellent placement stability. The purpose is to

[0006]

[Means for Solving the Problems]

 The plate surface partitioning tool for iron plate baking of the present invention which solves the above-mentioned problems has a length within the short side dimension of a baked iron plate and a height not less than the thickness of the food to be baked on the iron plate, and has a longitudinal trapezoidal shape It is characterized in that the bottom part that is formed and placed on the iron plate is opened, and a knob is formed in the center of the top part.

[0007]

【Example】

 The present invention will be described below with reference to illustrated embodiments. FIG. 1 is a perspective view of a plate surface partitioning tool 1 for iron plate baking according to the present invention. The plate surface partitioning tool 1 is set to have a length within the short side dimension of the baked iron plate 10 and a height that is equal to or greater than the thickness of the dough liquid 11 of the food (for example, monja-yaki) baked by the baked iron plate 10. Has been done. The material of the plate partitioning tool 1 is preferably low in heat conductivity.

The plate surface partitioning tool 1 is composed of an open bottom part 2, damming walls 3 on both sides, and a top part 4, and a knob 5 is formed at the center of the top part 4. The bottom portion 2 is formed wider than the top portion 4 and has a hollow trapezoidal shape when the plate surface partitioning tool 1 is viewed in a vertical cross section. When the plate surface partitioning tool 1 is thus trapezoidal in shape, the stability becomes good when it is placed on the baked iron plate 10. In addition, the thermal conductivity can be suppressed to a low level by opening the bottom portion 2 and making the plate surface partitioning tool 1 hollow. In addition, in the embodiment, both ends of the plate surface partitioning tool 1 are closed, but they can be opened.

Therefore, when it is desired to divide the cooking surface of the baking iron plate 10 into two parts, the bottom surface 2 of the plate surface partitioning tool 1 may be placed anywhere on the baking iron plate 10. . Then, even if, for example, the Monja-yaki dough liquid 11 is poured onto the two defined surfaces of the baked iron plate 10 at a time and the water is dispersed, the damming wall 3 of the plate partitioning tool 1 stops the flow, and the adjacent dough is adjoined. Sticking with liquid 11 is avoided. Moreover, the cooking surface can be independently defined by the plate surface partitioning tool 1.

[0010]

[Effect of device]

 As described above, according to the plate surface partitioning device for iron plate baking of the present invention, even if a plurality of dough liquids are poured on the baked iron plate at a time, the dough liquids are prevented from sticking to each other, and the independent image of the adjustment surface is obtained. Can be achieved. Also, the stability when placed is improved.

[0011]

[Brief description of drawings]

FIG. 1 is a perspective view of a plate surface partitioning tool for iron plate baking according to the present invention.

FIG. 2 is a cross-sectional view showing a usage state of the plate partitioning tool of FIG.

[0012]

[Explanation of symbols]

 1 Iron plate baking plate surface partitioning tool 2 Bottom part 3 Damming wall 4 Top part 5 Knob 10 Baking iron plate 11 Dough liquid

Claims (1)

[Scope of utility model registration request] 1. A baked iron plate having a length within a short side dimension and a height not less than the thickness of food to be baked on the iron plate, the trapezoid having a vertical cross section and a bottom portion placed on the iron plate. A plate surface partitioning tool for iron plate baking, which is opened and a knob is formed at the center of the top.