JPH0755971Y2 - Preheat cooking and serving dish - Google Patents

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a plate for pre-heat cooking and serving, which is served on a table with grilled meat and the like placed on a preheated iron plate, the purpose of which is thermal efficiency. The purpose is to provide a cooking plate for cooking with residual heat that is convenient for carrying multiple items.

(Prior art) Recently, grilled meat, etc. has been cooked in the kitchen in advance, and it is placed on a preheated iron plate and carried to the table, and the eater eats the grilled meat while it is warm by the heat of the iron plate. Cooking and serving are often done.

An iron plate used for such an application is shown in FIG. 6, for example.

The iron plate (a) has an elliptical shape in plan view.

After the iron plate (a) is heated in the kitchen, the grilled meat and the like are arranged and the iron plate (a) is placed on the wooden plate (b) and is then served on the dining table.

The wooden plate (b) is an elliptical shape that is substantially similar to the iron plate (a), and a recess (c) in which the iron plate (a) is placed is formed in the center thereof.

(Problems to be Solved by the Invention) This iron plate (a) was suitable for keeping warm meat etc. cooked in advance, but there was a problem as a plate for cooking using residual heat at the table.

That is, in order to utilize the iron plate (a) and the wooden plate (b) as they are for cooking with residual heat, there are the following problems.

That is, since the iron plate (a) has an elliptical shape in plan view and the heating port on the stove is often circular when heated on the stove, the heating is concentrated only on the central portion of the iron plate (a). However, there is a problem in that the heat is not conducted to the peripheral portion of the iron plate (a) in the major axis direction so much that the grilled meat or the like placed on the peripheral portion is not sufficiently baked.

That is, since the end of the elliptical iron plate (a) is located away from the stove having the circular ejection port, the heat during heating is difficult to be conducted and it is not heated so much even after heating. It was easy to cool.

Therefore, the end of the iron plate (a) could not be used for firing grilled meat or the like.

When the iron plate (a) is made of stainless steel or the like, a large amount of heat is dissipated, and if a certain amount of time elapses after heating, it cannot be used for heat retention such as grilled meat or preheat cooking.

In addition, the surface of the wooden plate (b) is often not subjected to any treatment other than for corrosion resistance or to enhance its appearance. Therefore, the heated iron plate (a) is placed on the wooden plate (b). As a result, the surface of the wooden plate (b) is scorched and smoke is generated when serving on the dining table.

Further, when the iron plate (a) and the wooden plate (b) are used for business, the provider carries a plurality of wooden plates (b) (on which the iron plate (a) is placed) in his arm. There are many things to do.

However, in this case, since the side portions of the wooden plate (b) are substantially perpendicular to the upper surface and the bottom surface of the wooden plate (b) over the entire circumference, each wooden plate (b) must be held independently. Then, the stability of the wooden plate (b) and the iron plate (a) on the arm of the provider was poor and the balance was sometimes lost and dropped.

(Means for Solving the Problem) The present invention comprises an iron plate and a wooden plate on which the iron plate is placed. The iron plate is made of cast iron and has a circular shape in plan view, and its weight is 1.2 kg to 2.0 kg, The wooden plate is substantially oval in plan view, and a concave portion on which the iron plate is placed is formed in the central portion thereof, and at least the concave portion and its peripheral portion are carbonized, and the side portions of the wooden plate are inclined downward. An appropriate number of engaging portions formed by cutting are formed, and the engaging portions solve the above-mentioned problems by using a residual heat cooking and serving dish that is engageable with the upper peripheral edge of the iron dish.

(Embodiment) An embodiment of a plate for cooking and serving heat according to the present invention will be described below with reference to the drawings.

FIG. 1 shows a state in which grilled meat (4) and various vegetables (5) are placed on a plate (1) for cooking and serving residual heat according to the present invention.

The plate (1) for cooking and serving residual heat comprises an iron plate (2) and a wooden plate (3).

The iron plate (2) is made of cast iron.

The cast iron used here is normal cast iron, that is, the chemical composition of cast iron is C2.5-4%, Si1-3%, Mn0.4-1%,
Although it contains other elements in an amount of 1% or less, Nanbu iron, which is excellent in heat retention, is used in this embodiment.

As shown in FIGS. 2 (A) and 2 (B), the iron plate (2) is circular in plan view and has a peripheral edge portion (2a) and a dish placing portion (2b) recessed downward from the inner edge of the peripheral edge portion (2a). ) And the diameter of the peripheral portion (2a) is about 20 cm.

In this embodiment, the peripheral portion (2a) has a diameter of about 24 cm and an inner diameter of about 21 cm.

The weight of the iron plate (2) is 1.2 to 2 kg, which is 1.4 kg in this embodiment.

The reason is that when the weight is 1.2 kg or less, the heat capacity during heating is small and it cannot be used for residual heat cooking such as grilled meat, and when the weight is 2.0 kg or more, it is too heavy to carry.

As shown in FIG. 3, the wooden dish (3) is elliptical in plan view and has a peripheral edge portion (3a) and a concave portion (3b) recessed downward from the inner edge of the peripheral edge portion (3a).

The recess (3b) is formed in a substantially central portion of the wooden plate (3) as shown in the drawing. The size of the recess (3b) is exactly the same as the bottom of the iron plate (2) as shown in FIG. It is supposed to be placed.

The concave portion (3b) and its periphery are carbonized, that is, the surface is previously charred and carbonized.

A plurality of engaging portions (3d) are provided on the side portion (3c) of the peripheral edge portion (3a) of the wooden dish (3), and in this embodiment, four pairs are formed in the opposite direction with the central portion of the wooden dish (3) as the center. It is formed in some places.

The engaging portion (3d) is formed by cutting the side portion (3c) obliquely downward.

The cutting angle at which the engaging portion (3d) is formed is an angle at which the engaging portion (3d) can engage with the peripheral edge portion (2a) (upper peripheral edge) of another iron plate (2).

The residual heat cooking and serving dish (1) configured as described above is
First, the iron plate (2) is preheated on a stove or the like for a required time, and then raw meat or meat whose surface is only half-baked in advance on the dish placing part (2b) of the iron plate (2), and various raw products. Vegetables and processed vegetables are arranged.

The iron plate (2) is placed on the recess (3b) of the wooden plate (3) and is brought to the dining table by the provider.

Donors often have multiple dishes (1) and serve them on each dining table, but for example, as shown in Fig. 5, the donor has two dishes on one arm, the front side and the outer side. When carrying by carrying, engage the engaging part (3d) of the wood plate (3) on the front side plate (1) with the peripheral part (2a) of the iron plate (2) of the outer plate (1). You can carry two pairs of plates in a stable state.

The grilled meat (4) on the plate (1) arranged on the table is half-baked, and it can be eaten as it is, or it can be eaten after it is further grilled by the remaining heat of the iron plate (2). It

In this case, since the iron plate (2) is circular, the heat from the stove has a uniform heat gradient over the entire iron plate (2),
As shown in FIG. 1, even when the grilled meat (4) is arranged toward the end of the dish placing part (2b) of the iron plate (2), it is grilled evenly.

Moreover, since the iron plate (2) has an appropriate weight of 1.2 kg to 2.0 kg, it is excellent in heat retention of the iron plate (2) once heated, and the amount of heat released from this iron plate (2) is small, After a while, it can be used for cooking the residual heat of the grilled meat (4) on the table.

Since the concave portion (3b) of the wooden plate (3) and its periphery are carbonized, the wooden plate (3) is burned by the heat of the iron plate (2) and smokes when serving to the dining table. Nothing.

(Effect of the Invention) This invention is composed of an iron plate and a wooden plate on which the iron plate is placed. The iron plate is made of cast iron and has a circular shape in plan view, and the weight is 1.2 kg to 2.0 kg. A substantially oval shape is provided with a recess in the center of which the iron plate is placed, at least this recess and its peripheral portion are carbonized, and the side part of this wood plate is cut diagonally downward. A proper number of engaging portions are formed, and the engaging portions are the residual heat cooking and serving dish which can be engaged with the upper peripheral edge of the iron dish, and therefore the following effects are obtained.

Since the iron plate is circular, the entire iron plate is heated evenly by the fire from the stove having a circular ejection port, and the roasted meat or the like arranged at the end of the iron plate is also sufficiently grilled.

Since this iron plate is made of cast iron and weighs 1.2 kg to 2.0 kg, it has a large heat capacity during heating and has excellent residual heat cooking capacity and heat retention, so even after a considerable time has passed after serving it It is possible to cook grilled meat and so on, and it does not hinder portability.

Since the concave portion of the wooden plate and its periphery are carbonized, even if a hot iron plate is placed on this, the wooden plate will not burn and smoke will not be emitted.

Since the engaging portion is formed obliquely downward on the side portion of this wooden plate, the provider can make a plurality of residual heat cooking and serving dishes by engaging this engaging portion with the peripheral portion of another iron plate. You can hold the plate stably on your arm.

[Brief description of drawings]

FIG. 1 is a perspective view showing a state in which grilled meat and the like are placed on an iron plate of the residual heat cooking / serving dish according to the present invention, and FIG. 2 (A) is the plane of the iron plate of the residual heat cooking / serving dish. Fig. 2 (B) is a side view of the iron plate of the residual heat cooking / serving dish as above, Fig. 3 is a perspective view of the wooden plate of the residual heat cooking / serving dish as above, and Fig. 4 is as above. FIG. 5 is a cross-sectional view of a plate, FIG. 5 is a perspective view showing a state in which two preheat cooking and serving plates are carried simultaneously, and FIG. 6 is a perspective view of a conventional grilled meat plate. (1) ... plate for cooking and serving residual heat, (2) ... iron plate (2a) ... peripheral part, (3) ... wooden plate (3b) ... recess, (3d) ... engaging part

Claims (1)

[Scope of utility model registration request] 1. An iron plate and a wooden plate on which the iron plate is placed. The iron plate is made of cast iron and has a circular shape in plan view, and its weight is 1.2 kg to 2.0 kg. The wooden plate has a substantially oval shape in plan view. A concave portion on which the iron tray is placed is formed in the central portion thereof, and at least the concave portion and its peripheral portion are carbonized, and an engaging portion formed by cutting in a diagonal downward direction is formed on a side portion of the wooden tray. A plate for cooking and serving residual heat, which is formed in an appropriate number and whose engaging portion is engageable with the upper peripheral edge of the iron plate.