JPH0889397A - Pot - Google Patents

Abstract

PURPOSE: To improve good heat conductivity and the heat equalizing action by contact-connecting a stainless steel plate and a carbon material having a layer containing aluminum or an aluminum alloy at the surface layer section. CONSTITUTION: A main body 11 has a three-layer structure of a pair of the surface and back stainless steel thin plates 21, 22 applied with deep drawing into a U-shaped cross section and a carbon member 23 machined into a U-shaped cross section and inserted between the stainless steel thin plates 21, 22. The carbon material 23 preferably has good heat conductivity, and a proper material is selected for use from an isotropic graphite material, a carbon fiber- reinforced carbon composite material, and a flexible graphite sheet having homogeneous heat conductivity. Aluminum or an aluminum alloy is fused with which the carbon material is impregnated, for example, and a layer containing aluminum or an aluminum allay is provided at the surface layer section of the carbon material 23. Good heat conductivity and a heat equalizing action are further improved when the carbon material 23 and stainless steel are connected in the contact state or they are connected by brazing or in the diffusion bonding state.

Description

Detailed Description of the Invention

[0001]

INDUSTRIAL APPLICABILITY The present invention is applied as a two-handed pan (including casserole, sukiyaki pan, tempura pan, steamer, hot plate, etc.), one-hand pan (including sauce pan, milk pan, etc.), etc. It relates to a pan with a possible improved structure.

[0002]

2. Description of the Related Art Copper, which has high thermal conductivity, is used as a pot material.
Non-ferrous metals such as aluminum, steel such as stainless steel with excellent corrosion resistance, ceramics, and crystallized glass are used.

Of these, materials having high thermal conductivity allow heat to pass through efficiently and can be cooked efficiently, but if there is uneven heating due to gas or electricity, it is directly reflected in the heat transfer to the food to be cooked. 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, materials having low thermal conductivity such as stainless steel, pottery, and crystallized glass can be expected to have heat retention and unevenness after heating is stopped, but the thermal efficiency at the time of heating is poor and waste due to heat radiation is wasted. It is difficult to cook because the heat increases and the heat flow is poor.

In order to eliminate such inconvenience, in recent years, for example, so-called clad steel in which aluminum is sandwiched by stainless steel, or a laminated material in which mild steel is sandwiched by aluminum is used, or the pan bottom is made of aluminum and stainless steel. It has been devised to have a multi-layer structure.

[0006] However, of course, these do not provide the heat retention and the uneven coloring effect after the heating is stopped.

[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. You can suppress heat transfer to the lid or handle you dislike to some extent,
In addition, it is to provide a pan having a structure that can retain heat even after heating is stopped and also have an effect of purging.

[0008]

The above-mentioned problems include a container-shaped main body whose cross section is substantially U-shaped at the bottom and side surfaces,
In the pan having a multilayer structure in which the main body sandwiches a good heat transfer material with stainless steel plates, a carbon material having a layer containing aluminum or an aluminum alloy in at least the surface layer portion is selectively used as the good heat transfer material. And a stainless steel plate are contact-bonded to each other.

[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 a carbon material having a relatively high heat capacity is used, it is possible to obtain the effect of keeping heat even after heating is stopped and the effect of uneven distribution.

Further, since the surface layer of the carbon material is provided with a layer containing aluminum or an aluminum alloy, even if the carbon material and the stainless steel are joined in contact with each other, or in the state of brazing or diffusion joining. Even if they are joined together, the good conductivity and soaking effect are further enhanced.

[0011]

1 and 2 are schematic partial sectional views showing an example of a pan according to the present invention in which only a main body is depicted in section.

In the embodiment of FIG. 1, reference numeral 11 is a main body for receiving food (object to be cooked) and cooking the food by an appropriate heating means such as gas or electricity. The bottom portion 13 and the side surface portion 14 form a container having a U-shaped cross section. Reference numeral 15 is welded to the side surface portion 14 of the main body 11,
It is a handle attached by an appropriate joining means such as riveting (not shown). Reference numeral 16 is a lid that is detachably engaged so as to close the opening 12 of the main body 11.

The body 11 includes a pair of front and back stainless steel thin plates 21 and 22 which are deep-drawn so as to have a U-shaped cross section.
And this is also processed so as to have a U-shaped cross section, and the thin plate 2
It has a three-layer structure with a carbon member 23 sandwiched between 1 and 22.

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 in particular 5 mm or more is preferable for achieving soaking.
Further, the bottom portion 13 and the side surface portion 14 may have different thicknesses.

In the present invention, a layer containing aluminum or an aluminum alloy is provided on the surface layer of the carbon member 23. This layer containing aluminum or an aluminum alloy may be obtained by melting aluminum or an aluminum alloy and impregnating it into a carbon member (a state in which aluminum or an aluminum alloy partially or wholly reacts with a carbon material, or a state of being impregnated). Or a coating layer of aluminum or an aluminum alloy may be formed on the surface of the carbon member. The thickness of the layer containing aluminum or aluminum alloy is not particularly limited, but about 1 to 50 μm is suitable.

When the same elements as those in FIG. 1 are represented by the same symbols,
In the embodiment shown in FIG. 2, the side wall portion 14 of the pan main body 11 is formed with the void portion 24 in which the carbon member is not contained, and imparts an effect of suppressing heat transfer to the lid and the handle. ing.

The length of the void portion 24 may be equal to or less than the length of the side surface portion 14, and the length of the gap 24 may be the engagement position of the lid 16 which is a heat insulating object, the attachment position of the handle 15, and the heating object accommodated in the main body 11. It may be appropriately determined in consideration of the normal depth of the cooked food.

With the structure of the main body 11 shown in FIGS. 1 and 2 as described above, the stainless steel plates 21 and 22 and the carbon member 23 are formed by ordinary machining, and the steel plates 2 are fitted together.
It suffices to join predetermined portions 1 and 22 by welding or the like. Also,
It is also possible to join the stainless steel and the carbon in a state of being in contact with each other without using any special means.

[0020]

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

Further, since the carbon material having a relatively high heat capacity is used, it is possible to obtain the effect of keeping heat even after the heating is stopped and the effect of uneven distribution.

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

Furthermore, since the surface layer portion of the carbon material is provided with a layer containing aluminum or aluminum alloy,
Even if the carbon material and the stainless steel are joined in contact with each other, or if they are joined in the state of brazing or diffusion joining, the good conductivity and soaking effect are further enhanced.

Of course, since the inner and outer surfaces of the main body that face the heat source and come into contact with the food to be cooked are made of stainless steel, it is essential to use stainless steel such as corrosion resistance due to passive formation, oxidation resistance, and a beautiful appearance. The effect of can be expected.

When the side surface is provided with a void, a heat insulating action is exerted on the lid and the handle, so that deterioration of the parts and burns to the cook can be prevented.

[Brief description of drawings]

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

FIG. 2 is a schematic partial cross-sectional view showing another example of the pan of the present invention in which only the main body is shown in cross section.

[Explanation of symbols]

 1 I Pan main body 12 Opening part 13 Bottom part 14 Side part 15 Handle 16 Lid 21 Stainless steel plate 22 Stainless steel plate 23 Carbon member 24 Void part

Claims (2)

[Claims] 1. A pan having a multi-layer structure including a container-shaped main body having a U-shaped cross section at a bottom portion and a side surface portion, the main body having a multilayer structure in which a good heat transfer material is sandwiched between stainless steel plates,
As the good heat transfer material, a carbon material having a layer containing aluminum or an aluminum alloy at least in the surface layer is selectively used, and the carbon material and the stainless steel plate are contact-bonded to each other. 2. The pan according to claim 1, wherein a void containing no carbon material is provided in the side surface of the main body.