JPH0880262A - Frying pan - Google Patents

Abstract

PURPOSE: To provide a high thermal conductivity and soaking action, and improve the action of thermal insulation to a lid or a handle, by making the main body have a multilayered structure holding a carbon plate between stainless steel plates, and forming a space where no carbon plate exists at the side part. CONSTITUTION: A frying pan main body 11 for holding food to be cooked and for cooking the food by a heating means such as gas or electricity, has a round opening part 12 and forms a vessel with a cross section like a Japanese character 'U', with a bottom part 13 and side parts 14. A handle 15 is attached to the side part 14 of the main body 11 by a suitable connecting way such as welding or riveting. When the pan is used for cooking or stored, a lid is put to cover the opening part 12 of the main body 11 in such a way as to permit free installation and removal. The main body 11 has a three-layer structure composed of a pair of inside and outside stainless steel thin plates 21, 22 formed to have a shape with a cross section like a tapered Japanese character 'U', and a carbon member 23 formed to have a shape with a cross section like a tapered Japanese character 'U' and held between the thin plates 21, 22. At the side part 14 of the main body 11, a space 24 where no carbon member is contained, is formed.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION This invention relates to frying pans having an improved construction.

[0002]

2. Description of the Related Art As materials for frying pans, non-ferrous metals such as copper and aluminum having high thermal conductivity, and steels such as stainless steel, mild steel and carbon steel having excellent corrosion resistance are used.

Of these, materials with high thermal conductivity allow heat to pass through efficiently and can be cooked efficiently. However, if there is uneven heating due to gas or electricity, it is directly reflected in heat transfer to non-cooked food. However, there were drawbacks such as uneven cooking between the part where the heat flow was too good and the part where the heat flow was bad. Also,
There were also inconveniences such as overheating of the lid and handle, deterioration of parts such as plastic and wood, and burns to cooks.

On the other hand, a material having a low thermal conductivity such as stainless steel has a poor thermal efficiency and a large amount of waste due to heat radiation, and the passage of heat is poor so that cooking is difficult.

In order to eliminate such inconvenience, in recent years, for example, a so-called clad steel in which aluminum is sandwiched between stainless steels, or a laminated material in which mild steel is sandwiched between aluminums is used, or a bottom portion of aluminum and stainless steel is used. Incorporation of multiple layers such as multi-layer structure has been devised.

[0006] However, these cannot be expected to prevent overheating, and of course, it is not possible to expect the effect of the purpura or the texture of the cooking (wrapping) of the oven.

[0007]

The problem to be solved by the present invention is that the heat transfer to the food to be cooked is good, and moreover, soaking can be achieved, and the food is heated more than necessary. It is an object of the present invention to provide a frying pan having a structure that can be expected to insulate the lids and handles that are disliked, and that also has a purplish effect and a texture of cooking (wrapping).

[0008]

[Means for Solving the Problems] The above problem is a frying pan including a container-shaped main body whose cross section is substantially U-shaped at the bottom and side surfaces, wherein the main body has a multi-layer structure in which a carbon plate is sandwiched between stainless steel plates. The frying pan of the present invention is characterized in that it has a structure and has a void in which the carbon plate does not exist in the side surface portion.

[0009]

With the above structure, good conductivity can be achieved by joining a carbon material having a higher thermal conductivity to stainless steel (having a thermal conductivity of about 20 W / mK at room temperature) having poor heat transfer. It is possible to obtain heat transfer and soaking. Moreover, since the carbon material having a relatively high heat capacity is used, an uneven coloring effect is obtained, and since the carbon material is used for the bottom portion and the side surface portion, the texture of the oven cooked (wrapping) is produced. There is also. Further, by providing the space in the side surface portion, it is possible to obtain a heat insulating action on the lid and the handle.

[0010]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 is a schematic partial sectional view showing an example of a frying pan of the present invention in which only the main body is depicted in section.

Reference numeral 11 in FIG. 1 denotes a frying pan main body for accommodating a food (object to be cooked) and cooking the food by an appropriate heating means such as gas or electricity, which has a circular opening 12 and a bottom portion. 13 and the side surface portion 14 form a container having a U-shaped cross section. Reference numeral 15 is a handle attached to the side surface portion 14 of the main body 11 by an appropriate joining means such as welding or riveting (not shown). Although not shown, the lid can be detachably engaged so as to close the opening 12 of the main body 11 during cooking or storage.

The main body 11 has a pair of front and back stainless steel thin plates 21 and 22 processed to have a tapered U-shaped cross section, and also has a tapered U-shaped cross section. However, it has a three-layer structure with the carbon member 23 sandwiched between the thin plates 21 and 22.

On the side surface portion 14 of the main body 11, there is formed a void portion 24 in which the carbon member is not housed.

Stainless steel plates 21 and 2 used in the present invention
It is suitable that the thickness of 2 is about 0.1 mm to 3 mm, and the material is austenitic stainless steel such as SUS304, martensitic stainless steel such as SUS410, ferritic stainless steel such as SUS430, and others. Austenite / ferrite type, precipitation hardening type stainless steel can be used.

It is preferable that the carbon member 23 used in the present invention has good conductivity, and it is a room temperature (about 298) which is a cooking temperature region.
K) to 400 ° C (about 673K), thermal conductivity is 80
A carbon material that maintains W / m · K or more is preferable. Specifically, an appropriate material is selected and used from an isotropic graphite material having good heat conduction homogeneity, a carbon fiber reinforced carbon composite material, a flexible graphite sheet (including laminated products), and the like. A suitable thickness is about 3 mm to 20 mm, and the bottom portion 13 and the side surface portion 14 may have different thicknesses.

The length of the void 24 may be equal to or less than the length of the side surface 14, and the engaging position of the lid to be insulated, the attaching position of the handle 15 and the cooked food to be heated housed in the main body 11. It may be appropriately determined in consideration of the normal depth of the.

With the structure of the main body 11 as described above, the stainless steel plates 21 and 22 and the carbon member 23 are formed by ordinary machining, and after fitting, the predetermined parts of the steel plates 21 and 22 are joined by welding or the like. Just do it. Further, it is possible to leave the surfaces in contact with each other without using any special means for joining the stainless steel and the carbon.

[0018]

According to the frying pan of the present invention, by joining a carbon material to stainless steel, good conductivity and soaking can be obtained, heat transfer to the food to be cooked can be improved, and soaking cooking is possible. Is possible.

Further, by providing the space on the side surface,
It is possible to obtain a heat insulating effect on the lid and the handle, and prevent deterioration of the parts and burns of the cook.

Furthermore, since the carbon material having a relatively high heat capacity is used, the uneven distribution effect can be obtained.

Furthermore, since the carbon material is provided on the bottom and the side surface, it is possible to obtain the cooking effect of the oven cooking (wrapping) style, which is a traditional rice cooking technique.

[Brief description of drawings]

FIG. 1 is a schematic partial cross-sectional view showing an example of a frying pan of the present invention, in which only the main body is shown in cross section.

[Explanation of symbols]

 11 Frying Pan Main Body 12 Opening 13 Bottom 14 Side Side 15 Handle 21 Stainless Steel Plate 22 Stainless Steel Plate 23 Carbon Member 24 Void

Claims (1)

[Claims] 1. A frying pan including a container-shaped main body having a U-shaped cross section at its bottom and side surfaces, said main body having a multi-layer structure in which a carbon plate is sandwiched between stainless steel plates,
Moreover, a frying pan characterized in that a gap without a carbon plate is provided in the side surface portion.