JPH09299248A - Electric cooking device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve the taste of roasted meat by the simple improvement of a heating plate. SOLUTION: At the time of forming ribs 21a continued in a fixed direction with prescribed intervals on the upper surface of the heating plate heated by a heater, the height of the ribs 21a is made larger than the thickness of the heating plate. Thus, for instance, meat juice or the like 40 is excellently cut from meat and made to flow away on recessed lines 21d formed between the ribs 21a, radiation heat from the heating plate on the recessed lines 21d formed between the ribs 21a is raised, a temperature is stabilized by the increase of heat capacity of the ribs 21a further and a roasting level as set is obtained at all times.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an electric cooker,
More specifically, the present invention relates to an electric cooker in which ridges continuous in a certain direction are formed at predetermined intervals on the upper surface of a heating plate heated by a heater.

[0002]

2. Description of the Related Art Recently, as shown in FIG. 16, an electric cooker has been developed and used as a hot platen b having an upper surface on which ridges a which are continuous in a certain direction are formed at predetermined intervals. .
According to this hot platen b, as shown in FIG.
Is only partially in contact with the ridge a, and the ridge d formed between the ridges a is separated from the heating plate b heated by the heater e.

As a result, the meat c is directly heated at the contact portion of the hot platen b with the ridges a, so that the surface is burned early, and the rich flavor of grilled meat is easily obtained, whereas the meat c Since the portion facing the strip d is indirectly heated by the radiant heat from the heating plate b side, it is difficult to get burnt and brown easily, but the entire inside of the meat c works in cooperation with the direct heating at the convex strip a. Promotes the baking of. Therefore, in the baking method in which the entire surface of the meat c is in contact with the hot plate, the entire surface is baked early and the entire surface is easily burnt and hard, whereas the entire surface is soft and easy to be baked, so that the taste is improved.

[0004]

However, in the hot platen b as shown in FIG. 16 which is conventionally used, even if the meat c is softly baked, the taste is not yet satisfactory. When the present inventors repeated various experiments, the meat c
The meat juice or fat (hereinafter referred to as meat juice) s that comes out when baking is badly cut from the meat c and tends to become sticky, and especially the portion of the meat c facing the recess d is affected by the meat juice s. It became boiled and it was hard to get the flavor unique to yakiniku.

The main reason for this is that the sharpness of the meat juice s from the meat c is set only at a height h of about 3 mm, which is almost the same as the thickness t of the heating plate b of the ridges a. It seems to be the cause.

That is, the succulent s or the like from the meat c flows down to the recess d, but when a large amount is ejected, the succulent s immediately becomes full because the recess d is shallow and the succulent or the like s.
Due to the high viscosity of the meat c, the meat juice s that comes out of the meat c and enters the groove d is connected to the meat c as shown in FIG. 16, and the cutting from the meat c becomes worse.

Further, even if the upper surface of the hot platen b is curved upward so that the meat juice s in the groove d flows around the hot plate b, the meat juice s is connected to the meat c. When the meat c stays without flowing due to the meat, the meat c is likely to be immersed in the meat juice s for a long time, and the meat c is exposed to the vapor emitted from the meat juice s stored in the meat c. is there.

[0008] These things cause the stickiness of the meat c, and the taste and flavor peculiar to yakiniku are deteriorated.

Further, since the heating plate b has a thickness substantially the same as the height of the convex strip a, and the width b1 of the base of the convex strip a is smaller than the bottom width b2 of the concave strip d, the convex plate of the heating plate b is convex. The difference in heat capacity between the portion with the strip a and the portion with the recess d is small,
In addition, heat can be easily retained even in the portion of ‘d’, and the heat of the meat is dull, and the meat juice s accumulated in the groove d prevents the heat of the meat c from diffusing upward in the groove d of the heating plate b. The fact that the indirect heating in the groove d is performed only at a low temperature is another reason why the flavor of the grilled meat is not improved. If the heater e has a high capacity and the cooking temperature is set high in order to enhance the indirect heating, direct heating of the meat c at the ridge a portion becomes excessive and causes excessive charring. I won't.

[0010] A main object of the present invention is to provide an electric cooker in which the taste and characteristic taste of yakiniku are improved by simply improving the hot platen.

[0011]

In order to achieve the above-mentioned object, the invention of claim 1 is such that convex strips continuous in a certain direction are provided at predetermined intervals on the upper surface of a heating plate heated by a heater. The formed electric cooker is characterized in that the height of the ridges is made larger than the thickness of the heating plate.

In such a structure, since the ridges are thicker than the thickness of the hot platen, the total weight of the hot platen is the same as the conventional one, and a ridge higher than the conventional one is realized. The depth of the recessed line formed is correspondingly increased, and the thickness of the hot platen is thinner than before.

Since the convex ridges of the hot platen are higher than the conventional ones and the concave ridges are deeper than the conventional ones, even if a large amount of gravy or fat is discharged from the meat and flows into the concave ridges, it remains to a state close to the meat. Difficult to cut from the meat, they are connected to each other, and the meat juice and fat that flowed into the groove do not stay due to the connection with the meat and easily flow away, so the meat juice and fat from the meat Will quickly fall and run away, and it will not affect the meat and make it sticky, and the steam and fats will not accumulate in the concave line and these vapors will not affect the meat, so the meat will be boiled It is possible to eliminate that. In addition, since the ridge has a higher heat capacity than the conventional one due to the fact that the hot platen is thinner than the conventional one by the amount that this is higher than the conventional one, it is easy to hold the heat from the heater uniformly and cook meat such as meat. Since heat is not easily taken away by food, the temperature does not change much even when cooked food such as meat is placed or removed, and direct heating at an appropriate temperature is possible at any time.

Further, since the thickness of the hot platen is smaller than the conventional one, the heat capacity at the recessed portion of the hot platen is suppressed to be smaller than the conventional one, and the heat dissipation here is promoted, so that the meat juice and the fat content are reduced. In addition to staying and preventing the heat from escaping upward, heating by radiation at the recess where the meat does not contact the hot plate is indirectly heated at a higher temperature than before without increasing the capacity of the heater. Can be

By the effect of such a simple improvement of the hot platen, the taste and flavor of the grilled meat can be improved and delicious grilled meat can be cooked without increasing the cost.

According to a second aspect of the present invention, in addition to the first aspect of the invention, the width of the ridges is larger than the width of the ridges formed between the ridges.

With such a construction, in addition to the first aspect of the invention, the heat capacity at the ridges is further increased, so that the function of uniformly holding the heat from the heater and the cooking product such as meat are placed. The stability of temperature when picked up and removed is further improved, and the above-mentioned tasty and tasty roasted meat can be more successfully achieved.

According to a third aspect of the present invention, in any one of the first and second aspects of the present invention, further, the hot platen has a flat upper surface,
At least the lower surface of the heating plate is a curved surface that curves upward in the longitudinal direction of the ridge.

In such a structure, in addition to any one of the first and second aspects of the invention, further, at least the lower surface of the heating plate is a curved surface which is curved upward, and the deformation due to thermal expansion is caused by this bending. Since the surface is curved and occurs upward, it is possible to eliminate the inconvenience that the heating plate is curved downward and only comes into contact with the heater at one point. Are matched with each other and provide a deformation suppressing force like a reinforcing rib and a restoring force after deformation against the deformation of the hot plate due to thermal expansion. By suppressing it to a small value to alleviate poor contact with the heater, and to prevent the hot platen from fixing in a deformed state due to thermal expansion by increasing the restoring force when the deformation is small and the hot platen cools. Of course, deformation gradually remains That the can be suppressed, thereby improving the thermal efficiency in heating plate resting on top of the heater. In addition, since the top surface of the ridge is a flat surface, even if a metal spatula is used, the force is evenly applied over the entire area, so that it is easy to use, and local abrasion and scratches due to one-sided contact hardly occur.

According to a fourth aspect of the invention, in addition to the third aspect of the invention, the upper surface of the heating plate is a curved surface which is curved upward in the longitudinal direction of the ridge.

In such a structure, in addition to the invention of claim 3, since the upper surface of the heating plate is curved upward in the longitudinal direction of the ridge, the heating plate is formed together with the upward curving surface of the lower surface of the heating plate. Deformation during thermal expansion occurs more easily and more easily and has a stronger restoring force, while the gravy and fat flowing into the ridges between the ridges flow to the peripheral edge of the hot platen. Since it is easy to leave, it further prevents the influence of gravy or fat on the meat and makes the tasty meat more delicious. Moreover, the above advantage of the flat top surface of the ridge is not impaired.

According to a fifth aspect of the present invention, in any one of the first to fourth aspects of the present invention, further, a protective plate having a heat-shielding property such as metal that covers the outer periphery of the bottom of the hot plate, and the protective plate and the bottom of the main body. And a heat shield plate having a heat shield property such as metal provided between the heat shield plate and the heat shield plate, and a vent hole is provided in the heat shield plate.

In such a construction, in addition to any one of the inventions of claims 1 to 4, the heat of the heating plate and the heater is
Six-fold heat shielding from the cooking container placement surface to the heat shield protective plate and heat shield plate, the body bottom, two spaces between them, and the space between the body bottom and the placement surface This can prevent the mounting surface from overheating, and since the heat shield plate is provided with ventilation holes, this heat can be absorbed by the protective plate and the heat shield even if the hot platen or heater becomes overheated. Since it radiates downward and cools down through the ventilation holes without being caught between the plate and the plate, the protective plate and the heat shield plate become abnormally overheated, causing the mounting surface to overheat and burning. It is possible to prevent this.

[0024]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Some embodiments of the present invention will be described in detail below with reference to the drawings.

(Embodiment 1) Embodiment 1 is shown in FIG.
As shown in FIG. 4, a shallow dish-shaped main body 1 made of synthetic resin is provided, and the main body 1 is formed in a double wall structure having a protective frame 2 that bulges outward and hangs down at the upper end thereof. The user is protected from the heat of the heater 3 provided.
Two portions of the protective frame 2 which are opposed to each other in the longitudinal direction of the main body 1 are formed as handles 2 a which are largely separated from the main body 1.

Inside the main body 1, a protective plate 4 having a heat-insulating property such as metal is fixed by a screw 7 with a predetermined interval maintained via a heat-insulating spacer 6 made of metal and having holes for air cooling. ing. The heater 3 is a linear sheathed heater, which is curved in a plane shape as shown in FIGS. 1 and 3 so that it can be positioned substantially uniformly in the entire area of the protective dish 4, and is attached to the upper surface of the protective dish 4 by a screw 8. Each part is supported from below by the attached metal fitting 9, and is fixed by being sandwiched between the forked parts 9a while being supported from below. The supporting portion and the sandwiching portion from below may be selected in a supporting position and a supporting system as needed, but the heater 3 is devised so as to be located in the same plane, and the grilled meat as shown in FIG. Hot platen 21
Alternatively, either one of the teppanyaki or yakisoba as shown in FIG. 4 or the hot plate 31 for teppanyaki called okonomiyaki is placed and used as needed. Therefore, the hot platen 21 for grilling meat and the hot platen 31 for iron plate baking are provided in combination in one main body 1. However, the hot platen 31 for teppanyaki is not essential.

The hot platen 21 for grilled meat has a large number of projections 21a which are continuous in a certain direction and are formed at predetermined intervals on the upper surface, and recesses 21d are formed between the projections 21. Further, the upper surface of the hot platen 31 for grilled meat is simply a flat surface. In the first embodiment, it is formed in a plane.

Both terminals 3a and 3a of the heater 3 are shown in FIGS.
As shown in FIG. 2, the plug 12 a portion of the temperature controller 12 is inserted into the cylindrical plug receiver 11 fitted in a part of the side periphery of the main body 1 from the inside of the main body 1 and is inserted into the plug receiver 11 from the outside. It is designed to be electrically connected to. A sensor hole 11a is provided at a central position between the protruding positions of the terminals 3a, 3a of the plug receiver 11 to receive the heat-sensitive sensor rod 12b protruding from the temperature controller 12, and the heat-sensitive sensor rod 12b is placed on the heater 3. Regardless of whether the hot platen 21 or 31 is placed, the heat-sensitive groove 21 provided in a part of the bottom of the hot platen 21
h and 31h, the temperature of the heating plate 21 or the heating plate 31 is detected, and the heater 3 is controlled by the temperature controller 12 so that the detected temperature becomes the cooking temperature set by the temperature controller 12.
The power supply state to the power supply is controlled. Since this control is known, detailed description is omitted.

The temperature controller 12 has a power cord 41 for connecting the heater 3 to a household power source and a temperature control dial 42 for controlling the temperature and turning the power on and off. The plug receiver 11 is made of synthetic resin and is inserted from the inside to the outside through an opening 1d formed in a part of the side circumference of the main body 1, and is attached to the main body 1 by a screw 38.

Both the heating plates 21 and 31 are shown in FIGS.
The synthetic resin handles 34 and 35 as shown in FIG. 2 are provided on both sides in the longitudinal direction, and the handles 1 and 2 as shown in FIGS.
Two metal lids 33 are shared. Each of the heating plates 21 and 31 is slightly floated from the lid receiving step portions 21b and 31b by small upward convex portions 21c and 31c provided at three circumferential positions of the lid receiving step portions 21b and 31b at the rim. I try to stay calm. As a result, even if the lid 33 is closed and cooking is performed, the steam generated by the cooking escapes to the outside without being trapped. Therefore, it is possible to prevent heat from being excessively steamed while allowing heat to easily pass through the entire cooking product. As a result, the cooking of thick steaks and hamburger steaks can be promoted.

A heat shield plate 36 having a heat shield property, such as metal, is provided between the protective dish 4 and the bottom portion of the main body 1, and is attached using the heat shield spacer 6. The heat shield plate 36 is provided with a vent hole 36a as shown in FIG.

As a result, the heat of the heating plates 21 and 31 and the heater 3 is applied to the cooking container mounting surface with respect to the heat-shielding protective plate 4, the heat-shielding plate 36, and the bottom of the main body 1, and between them. It is possible to prevent the mounting surface from being overheated by six-fold heat shielding between the two spaces and the space between the bottom of the main body 1 and the mounting surface, and the heat shield plate 36 can be vented. Since 36a is provided, even if the heating plates 21 and 31 and the heater 3 are overheated, this heat is not trapped between the protection plate 4 and the heat shield plate 36 and diffuses downward through the ventilation holes 36a. As a result, the protective plate 4 and the heat shield plate 36 can be prevented from being overheated to cause an overheating of the mounting surface and to prevent burning.

A large opening 1b is provided at the bottom of the main body 1, and the opening 1b is closed from above by a lid plate 37 made of synthetic resin, and the lid plate 37 is screwed into the leg portion 1 of the body 1.
It is fixed to the main body 1 by a screw 39 screwed from below using c, the heat shield spacer 6 is attached to the lid plate 37 together with the protective plate 4 and the heat shield plate 36, and is integrated with the main body 1 via the lid plate 37. It has become.

In the first embodiment, in particular, as shown in FIG. 5A, the height H of the ridge 21a of the heating plate 21 is made larger than the thickness T of the heating plate 21. In this way, the ridges 21a
If the height H of the hot platen is larger than the thickness T of the hot platen 21, the hot platen 21
The ridge 21a has the same total weight as the conventional one and is higher than the conventional one.
The depth of the concave stripes 21d formed between the respective convex stripes 21a is correspondingly increased, and the thickness of the heating plate 21 is thinner than before.

As the ridge 21a of the heating plate 21 is higher than the conventional one and the concave ridge 21d is deeper than the conventional one, a large amount of meat juice 40 or the like comes out from the meat 30 and the concave ridge 21d is shown in FIG.
Even if it flows in as shown in FIG. 5, it is difficult to accumulate to a state close to the meat 30, and the meat 30 is cut well to be connected to each other, or the meat juice 40 that has flowed into the recess 21d is retained due to the connection to the meat 30. It doesn't squirt and easily flows away, so the gravy 40 etc. from the meat 30 falls off quickly and does not affect the meat 30 and make it sticky,
Since the meat juice 40 does not stay in the groove 21d and these steams affect the meat 30, it is possible to prevent the meat 30 from being cooked. Also, the ridge 21a
Since the heat capacity of the portion is higher than that of the conventional one, the heat capacity of the hot platen 21 is greater than that of the conventional one without being affected by the thinness of the hot platen 21.
Since the heat from the heater 3 can be easily held uniformly and the heat of the cooked food such as the meat 30 is not easily absorbed, the temperature does not change much even when the cooked food such as the meat 30 is placed or removed. Direct heating at moderate temperature is possible at any time.

Further, since the thickness of the heating platen 21 is smaller than that of the conventional one, the heat capacity at the recess 21d of the heating platen 21 is suppressed to be smaller than that of the conventional one, and heat dissipation is promoted here.
In addition to the fact that the meat juice 40 stays and prevents the heat from radiating upwards, the heating of the meat 30 by radiation in the recess 21d that is not in contact with the heating plate 21 is caused by the increase in the capacity of the heater 3. Instead, indirect heating at a higher temperature than in the past can be performed.

By the effect of the simple improvement of the hot platen 21, the taste and flavor of the grilled meat can be improved and delicious grilled meat can be cooked without increasing the cost.

During the cooking, the meat 30 is turned 90 degrees.
It is also possible to form the direct heating portion 30a by the convex strip 21a of the meat 30 like a stitch as shown in FIG. 5B by changing the angle close to the direct heating portion 30a. Indirect heating part 30b
It is possible to further refine the distribution of the soybean so that the taste and flavor can be made closer to those of the case of net grilling while obtaining the appearance of net grilling.

In the first embodiment, as shown in FIG. 5, the base width B1 of the ridge 21a is made larger than the bottom width B2 of the recess 21d formed between the ridges 21a.
In addition to the case where the heat capacity at a is due to the increase in the height H,
Since it further increases, the function of uniformly holding the heat from the heater 3 and the stability of the temperature when the cooked food such as the meat 30 is placed or removed are further improved, and the taste and flavor are good. Yakiniku cooking can be achieved even more successfully.

Further, in the first embodiment, the upper surface and the lower surface of the heating plate 21 are curved surfaces 21j which are curved upward in the longitudinal direction of the ridges 21a, and the deformation due to the thermal expansion of the heating plate is a curved surface. 21 j is generated in the upward direction, which is a weakening direction due to the curve. As a result, it is possible to eliminate the inconvenience that the heating plate 21 is curved downward and comes into contact with the heater 3 at only one point. Moreover, the hot platen 21
The longitudinal direction of the ridge 21a coincides with the bending direction of the curved surface 21j, and the ridge 21a causes the platen 21 to deform due to thermal expansion, while providing a restraining rib-like restraining force and restoring force. Therefore, even if the hot platen 21 is deformed by thermal expansion, the amount of deformation is reduced to mitigate the bad contact with the heater 3, and the deformation is small and the restoring force when the hot platen 21 is cooled is increased. Thus, it is possible to prevent the deformation due to thermal expansion from being fixed, and also to prevent the deformation from remaining gradually. Moreover, since the top surface of the ridge 21a is a flat surface, even if a metal spatula is used, the force acts evenly over the entire area, so that it is easy to use, and local abrasion and scratches due to one-sided contact hardly occur.

Further, in the first embodiment, the upper surface of the heating plate 21 is a curved surface 21 which is curved upward in the longitudinal direction of the ridge 21a.
Since it is j, the meat juice or the like 40 that flows into the concave stripes 21d between the convex stripes 21a easily flows away to the peripheral portion of the hot platen 21, so that the influence of the meat juice 40 on the meat 30 is further prevented. Make tasty yakiniku.

The heating plate 21 has a heater 3 on the lower surface which is curved upward so that the heating plate 21 can be brought into contact with the heater 3 arranged in a plane.
The contact protrusion 21c that extends to the upper surface of and contacts with it is provided along the curved shape of the heater 3.

Around the cooking surface 21e forming the ridge 21a on the upper surface of the heating plate 21, there is formed a soup reservoir concave portion 21f which is lower than the cooking surface 21e. The meat juice or the like 40 that has flowed down to the strip 21d is allowed to escape into the juice pool concave portion 21f so as not to adversely affect the meat 30 to be roasted by being placed on the convex strip 21a.

Although the hot platen 21 of the first embodiment is shown as a rectangular plate, it may be applied to a round platen, and the planar shape of the hot platen 21 can be freely set.

On the other hand, since the heating platen 31 has a flat upper surface and a lower surface, the contact plate 21c of the heating platen 21 is not provided. However, the lower surface of the heating plate 31 is integrally formed with an enclosing wall 31c that surrounds the heater 3 with which it comes into contact, from both sides, and serves as a guide when the heating plate 31 is placed on the heater 3 and the heat of the heater 3 escapes to the side. To improve the thermal efficiency.

(Second Embodiment) The second embodiment is shown in FIG.
As shown in FIG. 10, the present invention is applied to the round main body 1 and the heating plate 21. The hot platen 21 is provided with ridges under the same conditions as in the case of the first embodiment, and exhibits the same effects. However, since both the upper surface and the lower surface of the heating plate 21 of the second embodiment are flat, the top surface of the ridge is also flat. Therefore, in the case where the top surface of the ridge is curved upward, it is possible to prevent partial contact of the spatula and local abrasion or scratching due to this.

Further, in the second embodiment, as shown in FIGS. 8 (a), 8 (b), 9 and 10, the axial projection is provided at the center position of the upper surface of the plug receiver 11 in the width direction. 11c
When the plug receiver 11 is inserted into the opening 1d of the main body 1 from the inside, the plug receiver 11 is bulged between the opening 1d and a central part of the ceiling wall, and the resilience of the ceiling wall is absorbed while absorbing the dimensional error due to elastic deformation of the ceiling wall. This prevents rattling of the plug receiver 11. 8B on the left and right sides of the lower surface of the plug receiver 11
As shown by the phantom line in FIG.
A stopper protrusion 11f having a guide surface 11e inclined downward from the downstream side to the upstream side in the insertion direction is formed, and the stopper protrusion 11f is formed at the inclined guide surface 11e by utilizing elastic deformation of the bottom wall of the opening 1d. While riding on the bottom wall of 1d, when it enters into the opening 1d and reaches the engagement hole 1e formed in the bottom wall of the opening 1d, the bottom wall is restored to engage with this to prevent the plug receiver 11 from coming off. To do. As a result, the mounting by the screw 38 and the firm mounting state are achieved. However, in some cases, even if the mounting by the screw 38 is omitted, the mounting stability is sufficient,
Costs can be reduced by omitting screwing.

However, actually, the ridge 11c does not reach the opening 1d yet until the guide surface 11e of the stopper projection 11f rides on the bottom wall of the opening 1d up to the middle of itself. Since the guide surface 11e rides on the bottom wall of the opening 1d up to the middle of the guide surface 11e, the ceiling wall and the bottom wall of the opening 1d are not elastically deformed, and the plug receiver 11 is opened with appropriate play. 1
It is possible to insert the convex strip 11c into the ceiling wall of the opening 1d, and after that, the ridge 11c goes into the engagement state with elastic deformation of the ceiling wall and the bottom wall of the opening 1d. . As a result, the plug receiver 11 can be easily opened 1
It can be inserted into d to prevent it from coming off. However, the elastic deformation when inserting the plug receiver 11 into the opening 1d may be achieved by either the bottom wall or the ceiling wall.

Although the hot platen 21 of the first embodiment is shown as a round plate, it may be applied to a rectangular plate, and the plane shape of the hot platen 21 can be freely set. Since the other structure and the function and effect to be achieved are the same as those of the first embodiment, the same members are designated by the same reference numerals, and the duplicate description will be omitted.

(Third Embodiment) The third embodiment is shown in FIG.
As shown in FIG. 1 and FIG.
A wide heat-retaining recess 21f is formed around the cooking surface 21e forming 1a, and the meat 40 or the like is received at the same time as the soup reservoir recess 21f of the first embodiment receives the baked meat. I put it on so that I can keep it warm. For this heat retention, the heater 3 has a portion corresponding to the heat insulation recess 21g slightly separated from the bottom of the heat insulation recess 21g as shown in FIGS. 12 (a) and 12 (b). As a result, the portion of the heat retaining recess 21g is heated slightly slowly by the radiant heat from the heater 3, and the meat placed in the heat retaining recess 21g can be prevented from becoming overheated, and the wiring shape of the normal heater 3 is changed. You can do it just by doing. However, the present invention is not limited to this, and a small-capacity heater facing the heat retaining recess 21f may be provided so as to be in contact.

In the third embodiment, as in the case of the first embodiment, the upper and lower surfaces of the heating plate 21 are curved surfaces 21j which are curved upward in the longitudinal direction of the ridge 21a.
Unlike the first embodiment in that the top surface of 1a is formed to be a flat surface, while exhibiting the same function and effect as the curved surface 21j in the case of the first embodiment, the top surface of the ridge is a flat surface.
Even if a metal spatula is used, the force acts evenly over the entire area, so it is easy to use, and local abrasion and scratches due to one-sided contact are unlikely to occur.

In the first and third embodiments, the heating plate 21 is used.
If the upper surface of the heating plate 21 is made flat while the lower surface of the heating plate 21 is curved, the inside of the recess 21d of the heating plate 21 is cleaned with a metal brush or the like, while following the advantage of causing upward deformation of the heating plate 21 due to thermal expansion. In such a case, the same function and effect as when the top surface of the ridge 21a is a flat surface is exhibited, which is advantageous for cleaning the upper surface of the heating plate 21.

Although the heating plate 21 of the third embodiment is shown as a rectangular plate, it may be applied to a round plate, and the planar shape of the heating plate 21 can be freely set. Since the other structure and the function and effect to be achieved are the same as those of the first embodiment, the same members are designated by the same reference numerals, and the duplicate description will be omitted.

(Fourth Embodiment) The fourth embodiment is shown in FIG.
3, as shown in FIG. 14, the heater 3 is provided in the width direction of the heating plate 21.
In the portion of the hot platen 21 facing the terminal 3a side portion of the heater 3 where only two are located, a heat retaining recess 21g having no ridge 21a is formed, and a stagnation recess around the cooking surface 21e having the ridge 21a is formed. 21f is formed so as to be flush with the heater 21f, and the heater 3 also contacts the heat insulating recess 21g.
Since there are only two heaters 3 in the width direction of the heating plate 21, six heaters 3 are in contact with the heating and cooking section 21e in the width direction of the heating plate 21 as compared with the heaters 3 that are heated by the heater 3. By lowering the temperature to be applied, it becomes a part suitable for heat retention.

Further, in the fourth embodiment, the heat insulating recess 21g of the heating plate 21 is a horizontal surface, and the portion of the cooking surface 21e is
The heat retaining recess 2 along with the juice collecting recess 21f around this
It is inclined so as to have an upward slope from the side of 1 g to the side of the anti-heat retaining recess 21 g. As a result, the juice pool concave portion 21
It is made easy for the gravy 40 or the like that has flowed into f to flow into the heat retaining recess 21g.

Also in the fourth embodiment, the heating plate 21 may be provided with a curved shape as shown in FIG. 12 (b) so that the same effect as that of the third embodiment can be exhibited.
As a result, it is possible to further promote the flow-off of the gravy 40 or the like, which falls between the ridges 21a, into the recess 21d and the flow into the heat retaining recess 21g.

Although the hot platen 21 of the fourth embodiment is shown as a rectangular plate, it may be applied to a round platen, and the planar shape of the hot platen 21 can be freely set. Since the other structure and the function and effect to be achieved are the same as those of the first embodiment, the same members are designated by the same reference numerals, and the duplicate description will be omitted.

(Fifth Embodiment) The fifth embodiment is shown in FIG.
As shown in, the upper surface of the heating plate 21 and the top surface of the convex strip 21a are horizontal surfaces, and the lower surface of the heating plate 21 is a curved surface that is curved upward in the longitudinal direction of the convex strip 21a. This also
It is possible to prevent the heating plate 21 from bending upward when it is thermally expanded and bending downward. Although the hot platen 21 of the fifth embodiment is shown as a round plate, it may be applied to a rectangular plate, and the planar shape of the hot platen 21 can be freely set. The other structure is the same as that of the second embodiment, and therefore, duplicated illustration is omitted. Further, since other actions and effects are the same as those in the case of the first embodiment, the same members are designated by the same reference numerals, and the duplicated description will be omitted.

[0059]

According to the invention of claim 1, since the ridges of the hot platen are higher than the conventional ones and the concave ridges are deeper than the conventional ones, a large amount of gravy or fat is discharged from the meat and the ridges enter the concave ridges. Even if it flows in, it does not easily accumulate to a state close to meat, it will be cut off from the meat and will be connected to each other, and the gravy and fat that flowed into the recess will not stay due to the connection with the meat and will flow away. Since it is easy, the gravy and fat from the meat will fall off quickly and flow away, and it will not affect the meat and make it sticky. Since it does not, it is possible to eliminate the tendency of meat to boil. In addition, since the ridge has a higher heat capacity than the conventional one due to the fact that the hot platen is thinner than the conventional one by the amount that this is higher than the conventional one, it is easy to hold the heat from the heater uniformly and cook meat such as meat. Since it is hard for heat to be taken away by food, the temperature does not change much even if cooked food such as meat is placed or removed, direct heating at an appropriate temperature can be done at any time, and the heating plate Since the thickness is smaller than before, the heat capacity in the concave part of the hot platen is suppressed to be smaller than before, promoting the dissipation of heat here, and succulent and fat are retained and the heat is dissipated upward. While not hindering you from doing
It is possible to heat indirectly by heating at a higher temperature than before without increasing the capacity of the heater, by heating the radiation in the concave portion where the meat does not contact the heating plate, and by the action of such simple improvement of the heating plate, The taste and flavor of yakiniku can be improved and tasty yakiniku can be cooked without increasing the cost.

According to the invention of claim 2, in addition to the invention of claim 1, since the heat capacity of the ridge is further increased, the function of uniformly retaining heat from the heater and the cooking product such as meat are provided. The stability of the temperature when the food is placed or removed is further improved, and the above-mentioned tasty and tasty roasted meat can be more successfully achieved.

According to the invention of claim 3, in addition to any one of the inventions of claims 1 and 2, further, at least the lower surface of the heating platen is a curved surface which is curved upward, and is deformed by thermal expansion. Since this curved surface is generated upwards, which is curved, it is possible to eliminate the inconvenience that the heating plate is bent downwards and comes into contact with the heater at only one point, and in addition, the convex stripes are formed in the bending direction of the bending surface of the heating plate. Since the longitudinal direction of the heat plate is the same, and the plate has a deformation suppressing force like a reinforcing rib that counters the deformation of the platen due to thermal expansion and a restoring force after the deformation, there is deformation due to the thermal expansion of the platen. This is also suppressed to reduce the bad contact with the heater, and by increasing the restoring force when the deformation is small and the platen cools, the platen is fixed in a deformed state due to thermal expansion. Of course to prevent, the deformation gradually It is possible to suppress the distillate, it is possible to improve the thermal efficiency in heating plate resting on top of the heater. In addition, since the top surface of the ridge is a flat surface, even if a metal spatula is used, the force is evenly applied over the entire area, so that it is easy to use, and local abrasion and scratches due to one-sided contact hardly occur.

According to the invention of claim 4, in addition to the invention of claim 3, since the upper surface of the heating plate is curved upward in the longitudinal direction of the ridges, the upward curving curved surface of the lower surface of the heating plate is further increased. At the same time, the deformation during thermal expansion of the heating plate more easily occurs upward more easily, and a stronger restoring force can be obtained. Since it easily flows to the portion, the effect of meat juice and fat on the meat is further prevented and more delicious yakiniku can be made. Moreover, the above advantage of the flat top surface of the ridge is not impaired.

According to a fifth aspect of the present invention, in addition to any one of the first to fourth aspects of the present invention, the heat of the hot platen or the heater further protects the cooking container mounting surface from heat. And heat shield,
Further, the six-fold heat shield between the bottom of the main body, the two spaces between them, and the space between the bottom of the main body and the mounting surface can prevent the mounting surface from overheating. Since the heat shield plate is provided with ventilation holes, even if the hot platen or the heater is overheated, this heat does not get trapped between the protective plate and the heat shield plate and diffuses downward through the ventilation holes. Since it is cooled, it is possible to prevent the mounting surface from being overheated due to an abnormally overheated state between the protective plate and the heat shield plate, and also to prevent burning.

[Brief description of drawings]

FIG. 1 is a plan view showing an electric cooker as a first embodiment of the present invention.

FIG. 2 is a vertical sectional view of the cooking device of FIG. 1, a lateral sectional view of each half, and a side view.

FIG. 3 is a plan view showing a state in which a hot plate for teppanyaki cooking, which is an accessory of the cooking device of FIG. 1, is placed.

FIG. 4 is a vertical sectional view of the cooking device of FIG. 3, a lateral sectional view of each half, and a side view.

5 is an explanatory view of a state when roasting is performed on the hot platen of the cooking device of FIG. 1. FIG.

FIG. 6 is a plan view of each half of an electric cooker according to a second embodiment of the present invention in a state where a hot plate for grilling meat is used and a state where a hot plate for iron plate grilling is used.

7 is a vertical cross-sectional view of the cooking device of FIG.

8A and 8B are a cross-sectional view in which a part of FIG. 6 is viewed in an enlarged manner and a cross-sectional view in which a part of the position is changed.

FIG. 9 is a side view of the illustrated portion of FIG.

10 is an exploded perspective view of the illustrated portion of FIG. 8. FIG.

FIG. 11 is a plan view showing an electric cooker as a third embodiment of the present invention.

FIG. 12 is a vertical sectional view of the cooking device of FIG. 11, a lateral sectional view of each half, and a side view.

FIG. 13 is a plan view showing an electric cooker as a fourth embodiment of the present invention.

14 is a vertical cross-sectional view of the cooking device of FIG.

FIG. 15 is a plan view showing a hot plate of an electric cooker as a fifth embodiment of the present invention and cross-sectional views seen from different angles.

FIG. 16 is a state explanatory view when grilling meat is performed on a conventional hot platen.

[Explanation of symbols]

 3 heater 21 hot platen 21a convex line 21d concave line H height T thickness base width B1 bottom width B2

Claims (5)

[Claims] 1. An upper surface of a heating plate heated by a heater,
An electric cooker in which ridges continuous in a certain direction are formed at predetermined intervals, wherein the height of the ridge is made larger than the thickness of the heating plate. 2. The electric cooker according to claim 1, wherein the width of the ridges is larger than the width of the ridges formed between the ridges. 3. The electric cooker according to claim 1, wherein an upper surface of the hot platen is a flat surface, and at least a lower surface of the hot platen is a curved surface which is curved upward in a longitudinal direction of the ridge. 4. The electric cooker according to claim 3, wherein an upper surface of the hot platen is a curved surface that curves upward in a longitudinal direction of the ridge. 5. A protective plate having a heat-shielding property such as metal that covers the outer circumference of the bottom of the hot platen, and a heat-shielding plate having a heat-shielding property such as metal provided between the protective plate and the bottom of the main body. The electric cooking container according to any one of claims 1 to 4, wherein the hot plate is provided with a ventilation hole.