JPH08173323A - Cooker to be used on the table - Google Patents

Abstract

PURPOSE: To re-heat several pieces of cooked foods at the same time and at the same temperature on the table by forming several openings on the upper plate of the body case of a heating device and by installing heating rooms and an electric heater to heat the foods inside the body case under the openings. CONSTITUTION: This food heating device consists of a body case 1 and an upper plate 2 on the body case, and independent openings 3, 4, and 5 are formed at prescribed positions on the upper plate 2. Heating rooms 11, 12 and 13 are provided inside the body case 1 under the openings 3, 4, and 5, respectively, and atmosphere communicating passages 14 and 15 are formed so that the atmosphere of the heating rooms can flow into each other. A sheet heater 16 is installed all over the side walls of the atmosphere communicating passages and heating rooms, and a timer is installed to control the electric current to be sent to the electric heater. Also, a timer switch for the timer to set the operation time and an indicator to indicate the preset position of the timer switch 6 according to the temperature of the atmosphere are installed.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food heater that heats cooked food such as retort food packed in a container to an edible temperature on a table while being packed in the container. More specifically, even when a plurality of containers are heated together, the foods in all the containers are heated to substantially the same temperature.

[0002]

2. Description of the Related Art In recent years, the aging of the population of Japan is progressing at an unprecedented rate in human history, and in combination with the influence of the nuclear family, the number of households with only elderly people is rapidly increasing. It is said that the number of elderly people living alone is increasing rapidly.

According to published information, the year 199
In 4 years, the population ratio of elderly people over 65 years old in Japan was 14
It is said that the ratio will exceed 25.5% in 22020.
It is predicted to increase to%.

[0004] By the way, it is said that households with only elderly people have few chances of time-consuming cooking and have a strong tendency to reheat and use ready-made instant foods.

In response to such a social phenomenon, many food manufacturers can prepare a ready-to-eat food that can be eaten immediately by opening the container without heating it, or by heating the container as needed. Variously developed and sold.

As these cooked foods, cooked foods which become edible by simply reheating them in a household microwave oven have been extensively developed and come to be sold (for example, JP-A-2- No. 231920 gazette, actual fair 4
-48406 gazette).

A heating device using an electric heater instead of a microwave oven has been devised (for example, Japanese Utility Model Publication No. 63-45221).

[0008]

When it comes to microwave ovens as heating devices, it is convenient, but for elderly people with reduced physical strength, it is necessary to carry foods that they want to warm and eat to the microwave oven every meal. The fact is that people tend to be shunned because it is not easy. In addition, if multiple foods of different types are heated at the same time, each food will be finished at various temperatures unless special measures are taken, so in the end, you have to operate the microwave oven for each single food many times. Even though it has the advantage that it does not have to be heated and can be heated in a short time, the fact is that it has been shunned because the work is troublesome.

[0009] This is because the microwave oven is very heavy and cannot be easily moved, and it is necessary to ground it. Therefore, the installation place is limited to a specific place, and it can be freely carried around. Moreover, it is extremely difficult to ensure that all foods have the appropriate finishing temperature, and if expensive microwave ovens with special control functions and auxiliary equipment are used, it is possible It was possible to finish it at a temperature, but it was not possible to easily achieve it with a low-priced popular microwave oven. Even a low-priced, single-function microwave oven can actually be used for complex cooking if you know how to use it, but as you get older, such complicated tasks will gradually be shunned. Due to its tendency, it may even be obsolete simply because it is a microwave oven.

In addition, an electromagnetic induction heating type cooking device known as a safe cooking device that does not use fire is also limited to heating a pan or frying pan made of a specific metal, so that a heavy object can be operated. It becomes unavoidable and tends to be shunned by elderly people with physical problems.

[0011] In most cases, a heater for heating cooked food to an edible temperature is made only for heating a single kind of a large amount of food, and a plurality of different kinds of heaters are used. It is not made for the purpose of heating a very small amount of food to a uniform temperature, such as servings. Moreover, it is not designed for use on the table at home.

Among existing heaters, it is called an electric warmer (see, for example, Japanese Utility Model Laid-Open No. 4-17730),
Regardless of the type of food, some keep it at a certain temperature, but it is not made so that it can be easily carried around on the table.

The time that can be waited after heating is started until it is ready to be eaten, that is, the time that can be tolerated as a waiting time, except when using a microwave oven,
It is said that it takes about 30 minutes at most.

According to the present invention, the problems of the above-mentioned conventional examples are examined, and the apparatus can be freely installed at a desired place such as a table, and at the time of meal, for example, rice and miso soup and other side dishes (for example, For example, boiled food), a plurality of containers each containing a small amount of cooked food of a different type are set at the same time. Moreover, the present invention aims to provide a food heater that can be safely heated.

[0015]

In order to solve the above-mentioned problems, the present invention independently establishes a main body case, an upper surface plate provided on the upper surface of the main body case, and predetermined positions of the upper surface plate. A plurality of openings, a plurality of heating chambers formed in the body case below the plurality of openings, and an atmosphere communication passage that allows the atmospheres of the plurality of heating chambers to flow to each other. Set the electric heater to heat the object to be heated installed in the heating chamber, the timer to control the energization of this electric heater, the setting device to set the operating time to this timer, and the setting position of this setting device. A food heater that can be used on a table is configured with the displayed operating time setting index.

Further, the main body case, an upper surface plate provided on the upper surface of the main body case, a plurality of openings independently formed at predetermined positions of the upper surface plate, and a main body below the plurality of openings. A plurality of heating chambers formed in the case, an atmosphere communication passage that allows the atmospheres in the plurality of heating chambers to flow to each other, and electric heating provided on the side walls of the atmosphere communication passage and the plurality of heating chambers. It is possible to use it on a table with a heater, a timer that controls the energization of this electric heater, a setting device that sets the operating time for this timer, and an operating time setting index that displays the setting position of this setting device A simple food heater.

Further, the main body case, the upper surface plate provided on the upper surface of the main body case, a plurality of openings independently formed in a straight line at predetermined positions of the upper surface plate, and the plurality of openings of the plurality of openings. A plurality of heating chambers formed in the lower main body case, an atmosphere communication passage that allows the atmospheres of the plurality of heating chambers to flow through each other, and the atmosphere communication passages and side walls of the plurality of heating chambers. And a timer that controls the power supply to this electric heater,
A food heater that can be used on a table is configured by a setting device that sets an operation time in this timer and an operation time setting index that displays the setting position of this setting device.

Further, the main body case, the upper surface plate provided on the upper surface of the main body case, and at least three or more openings independently formed at predetermined positions on the circumference of the circle drawn on the upper surface plate. A plurality of heating chambers formed in the main body case below the plurality of openings; an atmosphere communication passage that allows the atmospheres to flow between the plurality of heating chambers; and a plurality of atmosphere communication passages. Electric heater provided on the side wall of the heating chamber, a timer for controlling the energization of the electric heater, a setting device for setting the operating time of this timer, and an operating time for displaying the setting position of the setting device. A food heater that can be used on the table is configured with the setting index.

Furthermore, a heat insulating means is provided inside the main body case on the lower surface of the top plate to prevent the atmosphere from leaking from the heating chamber to the outside of the main case and to alleviate the heat conduction from the heating chamber to the top plate. To

In addition, a burn preventive measure is provided on the surface of the inner wall of the heating chamber so that even if the user's hands or fingers are inadvertently put in the heating chamber, the user is not easily burned.

[0021]

[Operation] After setting a plurality of containers each filled with cooked food in the heating chamber through the opening of the top plate, operate the setting device to set the heating time and start heating,
The wall surface of the container is heated by the radiant heat generated by the heat generated by the electric heater and the convective heat of the heating room air heated by the heat generated by the heater.

At this time, the plurality of heating chambers are allowed to freely flow the atmospheric air through the atmosphere communication passages, so that the difference in the heat capacity of the contents in each container causes the wall of each container to be different. Even if there is a slight difference in temperature, or if there is a difference between the temperature of the heating chamber wall facing each container wall and the temperature of the atmosphere surrounding the container wall, the free flowing atmosphere of high and low temperatures is The containers behave as if they were mixed with each other so as to have a uniform temperature. As a result, the temperature of each container rises without causing a large difference, and after the time set by the setting device, all the containers (content parts) become Reach edible temperature.

In the case where the electric heater is provided in the atmosphere communication passage and the side wall of the heating chamber, the temperature of the entire peripheral side surface of the heating chamber starts to rise, and the wall surface of the container moves from the side wall of the heating chamber. It is heated by the radiant heat of. At the same time, the heating chamber air is heated by convection heat transfer by the heating chamber side wall, and the container is heated from the heated ambient air by convection heat transfer, increasing the temperature.

At this time, in the same manner as described above, the plurality of heating chambers are allowed to freely flow the atmospheric air through the atmosphere communication passages, so that the individual heating chambers are different due to the difference in heat capacity of the contents. Even if there is some difference in the temperature of the container wall of,
In addition, even if there is a difference between the temperature of the heating chamber side wall facing each container wall and the temperature of the atmosphere surrounding the container wall, the free flowing atmospheres of high and low temperatures are mixed with each other to become a uniform temperature. As a result, the temperature of each container rises without a large difference, and after a time set by the setting device, both containers (content parts) reach a uniform edible temperature.

In addition, in the food heater in which the heating chambers are arranged in a straight line, when the heater is used on a table, the heating chamber or a container (contents) set in the heating chamber holds a meal. They will be placed at approximately the same distance from the person who eats, and will reduce the labor of the person who eats by equalizing the movement distance of the hand of the person who holds the chopsticks and spoon.

Furthermore, when at least three or more heating chambers are arranged in a circular shape (on the circumference of a circle), the heating chambers are directly communicated with each other through the atmosphere communication passages, and the atmosphere flow of each heating chamber is made to flow. It promotes the uniform heating of the set object to be heated.

Further, the heat insulating means provided inside the main body case on the lower surface of the top plate prevents the atmosphere from leaking from the heating chamber to the outside of the main body case, and relaxes the heat conduction from the heating chamber to the top plate. .

Furthermore, the burn preventing protection means on the inner wall surface of the heating chamber enhances the safety against burns.

[0029]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described below with reference to FIGS.

FIG. 1 is a plan view of a tabletop food heater,
Reference numeral 1 is a case of a heater main body, 2 is an upper surface plate of the main body case 1, 3, 4 and 5 are circular openings formed at predetermined positions of the upper surface plate 2, and 6 is an operating time as a heater. A setting knob 7 of a timer device (described later) to be set is an operation display lamp which continues to be lit while the setting knob 6 is operated and heating is started.

FIG. 2 is a partially cutaway plan view of FIG. 1. 8 is a partition plate for partitioning the inside of the main body case 1, and 9 is a partition plate for partitioning the timer device and other control mechanism parts. The control mechanism chamber 10 is a heating element chamber on the side where the circular openings 3, 4, 5 are opened. In FIG. 2, reference numerals 11, 12, and 13 denote heating chambers provided directly below the openings 3, 4, and 5, respectively, and are provided in a straight line as illustrated. Reference numerals 14 and 15 denote the flow of an atmosphere between the adjacent heating chambers, that is, between the heating chambers 11 and 12, and also between the heating chambers 12 and 13, and thus from heating chambers 11 to 13 or vice versa. It is an atmosphere communication passage that makes it possible. 16 is the heating chamber 11,
Reference numeral 12 is a planar heater provided over the entire sidewalls of the atmosphere communication passages 14 and 15, and 17 is a heating chamber 11 or 1.
It is a metal frame body which forms 2 and 13 and supports the planar heater 16. Although not shown in detail, the planar heater 16 is made by weaving a resistance heating wire and is connected to a commercial 100 volt power source to generate a heat output of 90 watts. Also, this sheet heater 1
No. 6 has a temperature of the side wall surface of the heating chamber of about 120 when energized in a room at room temperature and in a no-load state where no container is installed (however, all the openings are covered with lids).
It is designed to saturate at ℃. 18 is a heat insulating material filled between the frame body 17 and the main body case 1.

FIG. 3 is a vertical cross-sectional view showing 19, 20, 21.
Through the openings 3, 4, 5 described above, the heating chambers 11, 12, 1
3 is a food storage container set in 3. These containers 1
Reference numerals 9, 20, and 21 are cups made of polypropylene having a plate thickness of 0.5 mm, and are provided with upper portions so that they can be smoothly set in the heating chambers 11, 12, and 13 through the openings 3, 4, and 5. The diameter of the opening is 80 mm, the diameter of the bottom is 60 mm, and the height is 60 mm.
In these containers 19, 20, 21 there is, for example, 18 cooked rice.
0 grams, miso soup 190 grams, and boiled foods 200
Packed in grams. 22 is food container 19, 20, 2
1 is a flange portion formed toward the outside of the opening of the container 1 for facilitating installation and grasping of the container inside and outside the heating chamber, and a lid made of polypropylene film for sealing the opening (not shown). ) Is a part used as a bonding (welding) part. Reference numeral 23 denotes a heat insulating plate provided inside the lower portion of the upper surface plate 2 with a space therebetween, and circular openings having the same diameter as the openings 3, 4 and 5 of the upper surface plate 2 are coaxially opened.
The purpose is to prevent the atmosphere inside 1, 12, 13 from leaking out of the main body case 1 and to suppress the temperature rise of the top plate 2. It should be noted that the heat insulating plate 23 and the appropriate portions of the top plate are also filled with the heat insulating material 18 so that the heat insulating effect is enhanced. Reference numeral 4 denotes a bottom plate that forms the bottom surface of the heating chamber, and is attached to the bottom plate of the main body case 1 by being insulated by a heat insulating material 18. In FIG. 3, not only the side walls but also the bottom wall of the containers 19, 20 and 21 are not in contact with the wall surface of the heating chamber. Of these, the wall surface of the heating chamber is not contacted. This is to prevent sudden heating due to heat conduction.
The second heating chamber bottom plate 24 is prevented from coming into contact with the other heating chamber bottom plate 24 so as to prevent heat from escaping from the container to the heating chamber bottom plate 24 due to heat conduction, to enable the flow of a high temperature atmosphere, and to improve the heating effect by convective heat transfer. This is to increase. However, escape of heat from the bottom surface of the container is not so important, and if the area of the bottom surface of the container is made as small as possible, or if the bottom surface is made uneven to reduce the contact area with the heating chamber lower wall 24, etc. Even if they come into contact,
It is possible to perform the desired heating sufficiently.

Reference numeral 25 is a timer using an electric motor, which connects the sheet heater 16 to a power source for the time set by the setting knob 6.

FIG. 4 is a view of the main body case 1 viewed from the side of the operation knob 6. The temperature of the environment in which the container filled with the cooked food or the heater main body is placed, that is, room temperature,
It shows that it is possible to operate the setting knob 6 according to the room temperature by comparing the four seasons of spring, summer, autumn, and winter. 26 is an index for setting the operating time displayed by the characters "summer" of Chinese characters, and 27 is the same as "spring / spring".
Indicator for operating time setting displayed with the letters "Autumn", 2
Similarly, 8 is an index for setting the operation time, which is displayed by the letters "winter". That is, the index “summer” 26 is a position where the setting knob 6 is set when the room temperature is hot as in the summer when the temperature is 25 to 30 ° C., and a position where a relatively short heating time of 20 minutes is set. The index “spring / autumn” 27 is a position where the setting knob 6 is set when the room temperature is about 20 ° C., and a heating time of 25 minutes is set. The index "winter" 28 is a position where the setting knob 6 is set when the room temperature is about 15 ° C. and is cold as in the winter, and is a position where the heating time of relatively long 30 minutes is set. As for the setting knob 6, the room temperature indicates the index position “summer (25 ° C.), 20 minutes”, “spring / autumn (20
℃), 25 minutes ”,“ Winter (15 ℃), 30 minutes ”
Needless to say, it is possible to further improve the usability by making it possible to set a lower value, a higher value, or an intermediate value therebetween. It also allows the finishing temperature to be adjusted to your liking. Reference numeral 29 in FIG. 4 denotes a margin for removing the container lid (no reference numeral).

Next, the operation of the thus constructed embodiment will be described. In addition, the explanation is for the case of operating at room temperature of 20 ° C.

First, the heater is connected to a commercial power source. Next, 180g of cooked rice, 190g of miso soup, and 200g of boiled foods in containers 16, 17, and 1, respectively.
8 is installed in the heating chambers 11, 12, and 13 as it is as shown in FIG. 3 without opening the container lid, and the setting knob 6 of the timer 25 is rotated clockwise to be set to the position of “spring / autumn”. In this case, the heating chamber to be installed for each type of contents in the container is not limited, and it is completely arbitrary.
Nor is it necessary to heat all three items. Only one item or only two items may be used. Moreover, there are no restrictions on where to put it. However, heating chamber 1
In order to prevent the hot air inside 1, 12, and 13 from escaping unnecessarily, a lid (not shown) must be provided when the container is not installed.

As time passes, the temperature of the side wall surface of the heating chamber and the ambient temperature in the heating chamber rise, and the temperature rises from 10 minutes to 15 minutes.
By the time the minute has passed, the sidewall surface temperature is approximately 100 ° C,
Further, the ambient temperature in the heating chamber is approximately 80 ° C., which is a saturated state. Further detailed observation shows that the foods have different heat capacities, and thus the rate of temperature increase varies depending on the food (container) at the beginning of heating. Therefore, the air temperature around each container and the temperature of the side wall surface of the heating chamber also have a certain difference. However, the atmospheric air having different temperatures depending on the locations mixes through the atmosphere communication passages 14 and 15 that connect the individual heating chambers 11, 12 and 13 as if to avoid the occurrence of a large temperature difference, so that the air in the low temperature container is mixed. Air having a low temperature does not continuously stay around. As a result, convective heat transfer from the atmosphere to the container is vigorously performed, and the temperature of the side wall surface of the heating chamber facing the container having a low temperature does not remain extremely low. As a result, the heat transfer to the food container by radiation and convection is slow but extremely good, regardless of the type of food, and the installation positions of the center and both sides, and 25 minutes have passed. By the time, any of the plurality of set containers reached an almost uniform temperature of about 50 ° C.

As described above, when the container containing the cooked food and the heater are placed in a room at room temperature of 20 ° C., even if the contents are different, the set plurality of After 25 minutes, all foods (containers) are heated to almost the same temperature, so that each container can be left with the heater set or removed to start eating.

Further, since the heating chambers 11, 12 and 13 are provided in a straight line, there is an advantage that the hands holding the chopsticks and spoons can be easily extended when eating while the container is set in the heating chambers. is there.

The above explanation has been made in the case where the climate corresponds to spring and autumn, but when it is summer, the heating time is shortened by the amount that the initial temperature of the food and the heater is high. For example, if the room temperature is 25 ° C, it takes about 50 minutes in 20 minutes.
It was possible to heat at ℃. On the contrary, when it corresponds to the winter season, needless to say, a long time is inevitable, but when the room temperature is 15 ° C., heating at about 50 ° C. can be performed in 30 minutes.

As described above, even if the room temperature is different in spring, summer, autumn, and winter, a plurality of different kinds of foods can be used for about 30 times.
It was possible to realize a food heater capable of heating to an edible temperature of about 50 ° C. within a minute.

By the way, what has been described as one embodiment is
The heating chambers 11, 12, 13 were arranged in a straight line. However, not limited to this, even if at least three or more heating chambers 11, 12, 13 are radially arranged by the atmosphere communication passages 14a, 14b, 14c as shown in FIG. 5, substantially the same performance is exhibited. It can be a heater. In that case, unlike the case where the heating chambers are arranged in a straight line, the alternate circulation of the atmosphere in each heating chamber is further improved, and uniform heating of each container is promoted. become. However, when this heater is installed on the table, the distance from the dinner to the heating room or the container set in the heating room is different, so for the dinner, the extension of the hand holding the chopstick or spoon can be adjusted. However, from the standpoint of stability on the desktop, it will lead to a decrease in usability.
There are cases where this is better, and it is quite conceivable that this layout may be better depending on the type of food.

Further, in any of the embodiments, by strengthening the heat insulation of the lower surface of the upper plate, it is possible to suppress wasteful consumption of energy, and it is possible to improve the heating efficiency and save energy. .

Although a detailed description is omitted, as a preventive measure against burns when a hand or finger is accidentally put in the heating chamber, a guard net may be stretched around the high temperature portion of the inner wall surface, or the inner wall surface may be covered. It is extremely effective in terms of safety if a surface treatment layer such as flocked is directly provided on the surface of. Among these, when forming a flocked layer or the like on the inner wall surface of the heating chamber, it is important to consider so as to increase the emissivity.

[0045]

As described above, according to the present invention, it is possible to easily reheat cooked food on a table. In addition, a plurality of foods can be finished to the same temperature regardless of their types, and it is possible to heat them as foods for breakfast, lunch or dinner in spite of a simple menu, not just a snack.

Further, in the case where the heating chambers are arranged in a straight line, when the heating chambers are used on the dining table, each heating chamber or the container set therein is located at an equal distance from the user. Therefore, the movement distance of the user's hand (arm) is equalized, and the effect of reducing labor is produced.

Furthermore, when at least three or more heating chambers are arranged in a circular shape (on the circumference of a circle), the heating chambers are directly communicated with each other through the atmosphere communication passages. The flow of the atmosphere in the chamber was further promoted, and the uniform heating of the set food was promoted.

Further, by enhancing the heat insulating structure, it was possible to achieve improvement in heating efficiency and energy saving.

Further, since the protection means for preventing burns is provided on the surface of the wall of the heating chamber, it is possible to prevent burns easily even if it is inadvertently touched.

[Brief description of drawings]

FIG. 1 is a plan view of an embodiment of the present invention.

FIG. 2 is a partially cutaway plan view of an embodiment of the present invention.

FIG. 3 is a vertical sectional view of an embodiment of the present invention.

FIG. 4 is a side view of an embodiment of the present invention.

FIG. 5 is a partially cutaway plan view of another embodiment of the present invention.

[Explanation of symbols]

 1 Main Body Case 2 Top Plates 3, 4, 5 Openings 11, 12, 13 Heating Chambers 14, 15 Atmosphere Communication Passage 16 Planar Heater 17 Metal Frame 18 Insulation Material 19, 20, 21 Container 23 Insulation Plate 25 Timers 26, 27, 28 Operating time setting index

Claims (6)

[Claims] 1. A body case (1), a top plate (2) provided on the top surface of the body case, and a plurality of openings (3, 4,
5) and a plurality of heating chambers (11, 12, 13) formed in the body case below the plurality of openings,
Atmosphere communication passages (14, 15) that allow the atmospheres to flow between the plurality of heating chambers, and an electric heater (16) for heating an object to be heated installed in the heating chambers.
And a timer (2 that controls the energization of this electric heater
5), a setting device (6) for setting an operating time for this timer, and an operating time setting index (26, 27, 28) for displaying the setting position of this setting device. A food heater that can be used on the table. 2. A body case (1), a top plate (2) provided on the top surface of the body case, and a plurality of openings (3, 4,
5) and a plurality of heating chambers (11, 12, 13) formed in the body case below the plurality of openings,
Atmosphere communication passages (14, 15) for allowing the atmospheres to flow between the plurality of heating chambers, electric heaters (16) provided on the atmosphere communication passages and the side walls of the plurality of heating chambers, and A timer (25) for controlling the energization of the electric heater, a setting device (6) for setting an operating time in the timer, and an operating time setting index (26, 27, 28) for displaying the setting position of the setting device. ) A food heater that can be used on a table characterized by being composed of and. 3. A main body case (1), an upper surface plate (2) provided on an upper surface of the main body case, and a plurality of openings (3) independently formed in a straight line at predetermined positions of the upper surface plate. 4, 5) and a plurality of heating chambers (11, 12, ...) Formed in the body case below the plurality of openings.
13), an atmosphere communication passage (14, 15) that enables the atmospheres to flow between the plurality of heating chambers, and an electric heater (16) provided on the side walls of the atmosphere communication passage and the plurality of heating chambers. ), A timer (25) for controlling energization of the electric heater, a setting device (6) for setting an operating time in the timer, and an operating time setting index (26) for displaying a setting position of the setting device. , 27, 2
8) A food heater that can be used on a table, characterized in that it is composed of and. 4. A body case (1), a top plate (2) provided on the top surface of the body case, and at least independent openings provided at predetermined positions on the circumference of a circle drawn on the top plate. Three or more openings (3, 4, 5), a plurality of heating chambers (11, 12, 13) formed in the body case below the plurality of openings, and the plurality of heating chambers Atmosphere communication passage (1
4a, 14b, 14c), the atmosphere communication passages, and the electric heaters (1) provided on the side walls of the plurality of heating chambers.
6), a timer (25) for controlling energization of the electric heater, a setting device (6) for setting an operation time of the timer, and an operating time setting index (6) for displaying a setting position of the setting device. 26, 27, 28), and a food heater that can be used on a table. 5. The inside of the main body case on the lower surface of the upper surface plate is prevented from leaking an atmosphere from the heating chamber to the outside of the main body case, and the heat conduction from the heating chamber to the upper surface plate is mitigated. 5. A table-top usable food heater according to claim 1, 2, 3 or 4, characterized in that it is provided with heat insulating means (23, 18). 6. The protective means for preventing burns is provided on the inner surface of the heating chamber.
The food heater which can be used on the table according to 4 or 5.