JPH10137111A - Heat cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To greatly increase thermal efficiency and considerably reduce cooking time by providing, inside a heat cooker, a hot air introducing parts having a smoke-collecting suction port between an opening for introducing hot air and an air discharging opening. SOLUTION: Hot air generated by igniting a gas heater 15 is introduced from a flame leading part 3 to a pot part 2 to heat food ingredients on a heat cooking plate 12 and flows into the pot part 2 from around the heat cooking plate 12 to raise temperature inside of the pot part 2. On the other hand, a part of the hot air pass through the flame introducing part 3 flows into each opening for introducing hot air 6 of a pair of hot air induction parts 4, and is discharged outside from each of air discharging openings 5 on the upper surface of the pot part 2. By ejector effect caused by passing hot air through hollow parts 4a of the hot air introducing parts 4, the smoke containing bad smell generated by roasting the food ingredients 13 in the pot part 2 is sucked from a collected smoke suction port 7 into the hot air introducing part 4. The sucked smoke is secondary burned to be make smokeless, before the smoke is discharged from the air discharging openings 5.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking device for heating foods for cooking.

[0002]

2. Description of the Related Art Conventionally, there are many types of grilled dishes using a heating cooker, and in the case of grilled dishes, the performance of the utensil itself is a major factor in determining the taste of the dish. For a long time, grilled dishes have long been used as a secret to burning foods such as fish with high heat.However, a large amount of smoke and foul odors are generated during baking, and the indoors are smoked and smelled. There was a problem of giving a feeling of discomfort. Further, in recent housing conditions, since the houses are densely packed, smoke and odor emitted outside have become a problem. Therefore, various studies have been made so as not to emit smoke as much as possible.For example, by attaching a heater to the lid, the smoke generated in the heating cooker is subjected to secondary combustion in the upper space on the lid side, or the electric cooker is electrically driven. A device that removes smoke by deploying a smoke removing device has been developed. In the case where a heater is provided on the lid or an electric smoke eliminator is installed, the cost of manufacturing the heating cooker rises due to the complicated structure of the heating cooker. However, there is a problem that it is troublesome and lacks maintainability. In addition, since the bottom of the cooking pot is flat at the bottom of the pan, the stove flame and hot air escape to the outside along the bottom of the pan, and its thermal efficiency is generally only about 45%, which is poor thermal efficiency and energy saving. There was a problem of lacking characteristics. Furthermore, when baking ingredients with a heating cooker such as a net or frying pan,
Since the heat is difficult to flow on the top of the food, it is necessary to turn the food over using chopsticks or a frying pan, which is cumbersome and time-consuming, and the top is open. However, there is a problem that the heat is released into the atmosphere and the energy saving is remarkably lacking. In addition, there is also a problem that when it is baked with a lid, it becomes steamed, it does not bake quickly, and it is not possible to make a delicious delicious grilled dish.

The inventor of the present invention has conducted intensive studies to solve these problems, and as a result, when the lid is closed in a closed state, a hole (fire inlet) is formed in the bottom of the pan. Even if it is provided, the stove flame or hot air does not enter the pot, but if the lid is lifted slightly and a gap is left between the upper edge of the pot and the lower edge of the lid, the flame is narrowed down, They found that they passed through the pot and found that the amount of smoke was reduced during the passage of the flame, and completed the present invention. INDUSTRIAL APPLICABILITY The present invention has extremely high thermal efficiency, can significantly reduce the cooking time, has a remarkable deodorizing and deodorizing effect, is excellent in energy saving, has a large space for placing the food, and can bake both sides of the food without turning over the food. It is another object of the present invention to provide a heating cooker which has a simple structure, can be mass-produced at low cost, and is easy to maintain.

[0004]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention relates to a heating cooker provided with a lid, wherein (a)
A flame inlet opening at the bottom of the cooking device is provided,
(B) having an opening for hot air introduction near the flame introduction port,
In addition, the heating cooker is provided with a discharge opening at an upper portion thereof, and a hot air induction portion having a smoke collection inlet provided between the openings is provided in the cooking device. Even if the air is closed, the draft effect of the hot air induction section secures a ventilation path for the air inside the cooking device, so that all of the hot air with the flame can be introduced into the cooking device from the flame inlet, significantly improving the thermal efficiency. Can be improved. In addition, since the inside of the cooker is heated and cooled by the heat transfer from the side wall of the hot air guide portion while the hot air is passing through the hot air guide portion, the temperature of the exhaust air from the discharge opening is lowered to enhance safety. Can be. Steam and burning odors from the ingredients in the cooker,
Smoke is sucked into the hot air induction section from the smoke collection inlet due to the ejector effect of the hot air induction section, and the secondary combustion occurs due to the high heat of the hot air flowing through the hot air induction section. Can be. In addition, since the inside of the cooking device becomes extremely hot in a very short time due to the airflow from the hot air from the flame inlet and the convection in the cooking device, both sides of the food can be baked and the radiant heat and convection heat are high. Can be realized, and a crisp and extremely delicious grilled dish can be obtained in a short time.

[0005]

DETAILED DESCRIPTION OF THE INVENTION A cooking device according to a first aspect of the present invention is a cooking device provided with a lid, comprising: a. A flame inlet opening at the center of the bottom of the cooking device; b. An opening for hot air introduction opening toward the flame introduction opening, an opening for exhaust opening at the top of the cooking device, and a smoke collection suction opening pierced toward the inside of the cooking device on the side wall, And a hollow hot air induction portion formed or disposed over the flame inlet of the heating cooker along the peripheral wall and over the upper portion. With this configuration, a discharge path of the internal air is secured by the hot air induction section in the heating cooker with the lid, so that all the hot air accompanied by the flame of the heat source such as a gas stove is heated in the cooking apparatus by the draft effect of the hot air induction section. And has the effect of significantly improving thermal efficiency. Since the smoke suction port is formed in the middle of the hot air induction section, the smoke and the like generated in the heating cooker are absorbed into the hot air induction section by the ejector effect of the hot air passing through the hot air induction section, and the hot air There is an effect that smoke and the like are secondary-combusted by high-temperature hot air flowing from the introduction opening, so that smoke and deodorization can be performed.
Furthermore, since the structure is simple, it has mass production at low cost, and has an effect that cleaning can be easily performed without any trouble even when performing maintenance after use.

Here, as a material of the heating cooker, the lid portion and the hot air induction portion, aluminum, iron, copper-based metals, alloys or composites of ceramics and the like can be mentioned.
In particular, aluminum-based, iron-based, and copper-based alloys are preferable in terms of weight and thermal conductivity. The shape of the cooking device may be round, oval, rectangular, square, or the like. The size and shape of the lid may be any size and shape that can close the opening formed in the upper part of the cooking device so as not to close the exhaust opening of the hot air induction unit. The number of the hot air induction sections disposed in the cooking device may be one or two or more in accordance with the shape (round or rectangular) or size of the cooking device. For example, in the case of a round shape, two or several points may be formed at a symmetric position of the handle or at a position symmetrically opposed to a position orthogonal to the handle. In the case of a square, one may be provided at a corner or at a plurality of places. The number and shape of the smoke collection inlet formed in the hot air induction portion may be any number and any shape, but the size depends on the use of the heating cooker, but the size is substantially the same as the size of the hot air introduction opening. It is preferred that they are equal or less. In addition to enhancing the ejector effect, a large amount of high-temperature hot air from the hot air introduction opening is introduced into the hot air induction section, so the secondary combustion effect of smoke etc. is enhanced and smoke
Deodorizing effect can be enhanced. In addition, the formation position may be formed at any position in the middle of the hot air induction portion, but is preferably formed at a position higher than the bottom of the cooking plate or the inner pot disposed inside. This is to enhance the smoke eliminating effect. However, if the temperature is too close to the exhaust opening, the temperature of the hot air tends to decrease, and the smoke eliminating and deodorizing effects tend to decrease. Therefore, 20% to 70%, preferably 25% from the opening of the heating cooker.
It is formed at a position of about 50%. As the heating plate, a plate made of a metal plate or a porcelain plate, a heat-resistant glass plate, a wire mesh, or an aluminum foil placed thereon is preferably used. The diameter of the exhaust opening is preferably substantially the same as or larger than that of the hot air introduction opening. This is to diffuse the exhaust gas exhausted from the exhaust opening to lower the exhaust gas temperature and enhance the safety.

[0007] The heating cooker according to claim 2 of the present invention comprises:
The flame inlet according to claim 1, wherein the flame inlet includes a flame inlet wall formed around the inside of the heating cooker, and a residue receiving portion formed around the flame inlet wall. have. With this configuration, in addition to the effect obtained in claim 1, since the flame inlet port wall has a height, the lower surface of the heating cooking plate can be heated by the tip of the hottest outer flame of the gas stove flame. The energy loss can be remarkably reduced, and the hot air in which the gas is completely burned becomes an air current in the cooking device and flows to every corner, so that the radiant heat of the cooking plate and the lid can be combined to perform the double-sided baking of the food. In addition, since the sap from the food is collected by the residue receiving portion, the food can be prevented from becoming watery, and a delicious dish can be obtained in which the taste of the food is brought out.

[0008] The heating cooker according to claim 3 of the present invention comprises:
In any one of Claims 1 and 2, the opening area of the flame inlet opening at the approximate center of the bottom of the heating cooker is 15 to 95%, preferably 40 to 80% of the bottom. It has the structure of. As the opening area of the flame inlet becomes smaller than 40%, the external flame of the flame tends to flow around the bottom, and as it exceeds 80%, the temperature in the cooking device tends to be hard to rise. Neither is preferred. When the diameter of the flame inlet is a gas stove, if the diameter of the burner is 95% to 110% of the diameter of the burner in which the gas outlets of the stove are arranged, even if the heating power of the gas stove is maximized, the entire flame can be cooked. It is preferable because it can be introduced into the inside. With this configuration, in addition to the effects obtained in claim 1 or 2, almost all of the convection heat and radiant heat from a heat source such as a gas stove can be introduced into the lidded heating cooker, thereby improving the heat efficiency and cooking. It has the effect of eliminating smoke and odors generated by smoke.

[0009] The heating cooker according to claim 4 of the present invention comprises:
The hot air induction portion according to any one of claims 1 to 3, wherein the hot air induction portion includes one or more recesses formed in a side wall portion of the cooking device.
It has a configuration formed by a covering member that covers the concave portion or a fitting member that is fitted into the concave portion and has a substantially U-shaped cross section. According to this configuration, in addition to the effect obtained in any one of claims 1 to 3, a concave portion is formed in the side wall portion of the heating cooker, and the concave portion is formed in the concave portion with the same curvature as the concave portion. Is fixed by welding, or the U-shaped fitting member is detachable or simply fixed by welding.

[0010] The cooking device according to claim 5 of the present invention comprises:
In any one of claims 1 to 3, the hot-air induction portion is formed of one or more flat hollow cylindrical members arranged and fixed along the side wall from the flame inlet to the upper portion of the cooking device. It has a configuration. According to this configuration, in addition to the action obtained in any one of claims 1 to 3, the pot portion and the frying pan portion forming the heating cooker, and the hot air induction portion can be manufactured in different processes. The line is simplified and productivity can be increased. In addition, since the hot air induction section is produced separately and independently, it is remarkably standardized and universalized, and a heating cooker can be manufactured simply by fixing it to a pan or frying pan of various sizes and shapes, so that various types of heating can be manufactured. The productivity of the cooker can be significantly improved. Here, the flat hollow cylindrical member is formed by bending a pipe-shaped member such as a round pipe or a square pipe made of iron or copper at a predetermined angle.
The smoke-extinguishing inlet is formed either after forming or before forming. If the cooking device is large,
When it is used for business or the like, it may be used as it is without forming it into a flat shape.

[0011] The heating cooker according to claim 6 of the present invention comprises:
The hot air induction portion according to any one of claims 2 and 3, wherein the hot air induction portion is formed so as to be fitted on the inner side wall of the cooking device and the inside of the side wall of the cooking device so that the bottom opening surrounds the flame inlet wall. The inner wall forming member is formed with at least one inner convex portion formed around the inner wall forming member, and a smoke collection inlet formed at a predetermined portion of the inner convex portion of the inner wall forming member. I have.
With this configuration, in addition to the action obtained in claim 2 or 3,
Since the side wall of the heating cooker has a double structure, it has an effect of being excellent in heat retention. Further, since the pot portion and the like forming the heating cooker and the inner wall forming member can be manufactured on different production lines, the line can be effectively used, and the productivity can be improved.
In addition, even when the inner pot is stored in the inner wall forming member and cooked or cooked, the inside of the heating cooker is filled with a high-temperature airflow, so that the inside of the heating cooker has an effect of preventing overspill.

[0012] The heating cooker according to claim 7 of the present invention comprises:
In any one of Claims 1 thru | or 6, the total cross-sectional area of a hot-air induction part is 0.3-40 of opening area of a flame introduction port.
%, Preferably 0.8 to 10%. Here, as the opening area of the flame inlet becomes smaller than 0.8%, the draft effect tends to decrease, and as it exceeds 10%, the temperature of the exhaust opening increases, and the hot air is short-passed. Since any tendency is observed, none of them is preferable. According to this configuration, claim 1
In addition to the effect obtained in any one of the above items 6, the draft effect of the hot air induction section can be sufficiently achieved, so that most of the hot air including the flame can be introduced into the covered cooking device, and Flame and hot air can be prevented from flowing out from around the bottom of the vessel, which has the effect of increasing thermal efficiency. In addition, this makes it possible to heat the inside of the cooking device in a very short time and maintain the temperature at a high temperature. It has the effect of preventing the generation of smoke and odor due to high-temperature cooking.

[0013] The heating cooker according to claim 8 of the present invention comprises:
8. The flame introduction hole for a separator formed in the central portion and formed in a shape extending from the periphery of the flame introduction hole for the separator toward the outer periphery according to any one of claims 1 to 7. A hot air separator formed in a disk shape or a dish shape having a reflux portion opening on the side, a flat flame-like hot air distribution portion around the separator flame introduction hole and the reflux portion, and a flame introduction port or a flame introduction port wall. It has a configuration provided so as to be detachable. Here, the opening ratio of the flame introduction hole for the separator is 30% to 80%, preferably 35% to 65% of the flame introduction port, and the opening ratio of the reflux plate in the separator plate is 1% to 1% of the flame introduction port.
It is preferably formed to 20%, preferably 5% to 15%. As the opening ratio of the flame inlet for the separator becomes smaller than 35%, the heat efficiency of the flame of the stove flowing outward along the bottom wall of the cooking device tends to decrease. In the case of a kind such as a saury fish, which has a large amount of smoke, the smoke eliminating efficiency tends to decrease, and neither is preferable. As the opening ratio of the reflux portion in the separator plate becomes smaller than 5%, the smoke-suppressing effect tends to decrease, and as the opening ratio exceeds 15%, the opening ratio of the flame introduction hole decreases and the thermal efficiency tends to decrease. Is not preferred. In any case, the shape of the bulging portion formed in a bulging shape may be a mountain shape, a triangular shape, or a square shape.

With this structure, in addition to the effects obtained in any one of the first to seventh aspects, the hot air accompanied by the flame is further narrowed by the flame introduction hole for the separator, and the periphery of the flame introduction hole is glowed. The high radiant heat has the effect of enabling secondary combustion of smoke, steam, and odor components in the internal air flowing from the reflux section. It is said that the inside of the cooking device can be heated evenly by heating the inside of the cooking device evenly by circulating the air in the cooking device with the ejector effect of the flame introduction part and circulating the air in the cooking device covered with the reflux part. Has an action.

[0015] The heating cooker according to claim 9 of the present invention comprises:
The radiation radiating portion having a large number of radiation holes perforated in a central flat plate portion according to any one of claims 1 to 7, and a mountain shape, a triangular shape, or a square shape from a periphery of the radiation radiating portion to an outer peripheral portion. A recirculation device having a hot air discharge portion formed in a bulging shape and opening on the outer peripheral portion side, and a hot air weir comprising a downwardly extending tongue piece on the radiation heat radiation portion side opened on the extension portion extended from the radiation heat radiation portion. And a disc-shaped or plate-shaped separator plate having a hole, which is detachably attached to the flame inlet.
Here, the aperture ratio of the entire area of the small holes of the radiation radiating portion to the flame inlet is 10% to 60%, preferably 20% to 45%.
Formed. As the aperture ratio becomes smaller than 20%, it becomes difficult to introduce a flame, and as the aperture ratio exceeds 45%, the aperture ratio of the hot air discharge portion tends to be reduced and the thermal efficiency tends to be reduced. The opening ratio of the hot air discharge section is 1
It is formed at 0% to 60%, preferably 20% to 45%. As the opening ratio becomes smaller than 20%, the thermal efficiency tends to decrease, and as the opening ratio exceeds 45%, the reflux to the reflux hole is liable to be hindered and the smoke eliminating efficiency tends to decrease. The opening ratio of the reflux hole is formed to be equal to or smaller than that of the reflux portion. This is because the function of the reflux hole is similar to that of the reflux portion.

According to this configuration, in addition to the effects obtained in any one of the first to seventh aspects, since the separator plate is provided with the radiation radiating portion, food can be cooked with extremely high radiation heat, and the roasted potatoes and the like can be prepared. The radiant heat makes it possible to bake it very hooky and dry. The hot air with a flame can be guided to the hot air discharge unit by the hot air weir, and the extremely high temperature hot air is discharged into the frying pan to generate a hot air current, so that the temperature in the frying pan can be raised in a short time. For example, even if the cooking plate is made of heat-resistant glass and wire mesh, or if a thin plate with low heat resistance is used, the heat hit will be softer. However, according to the present invention, the heat radiating portion for radiation disperses the heat applied to the cooking plate, and thus has the effect of solving the conventional problems.

According to a tenth aspect of the present invention, there is provided a heating cooker according to any one of the eighth and ninth aspects, wherein a flame introduction hole for a lower separator formed to open at a center portion;
A smoke removing hole radially pierced from the periphery of the lower separator flame introducing hole, and a disc-shaped or dish-shaped lower separator plate is detachably attached or fixed to the lower surface of the hot-air separator. It has the configuration that has been done.

According to this structure, in addition to the effect obtained in any one of the eighth and ninth aspects, the flame introduction hole of the lower separator plate of the hot air separator is wider than the flame introduction hole of the upper separator plate, so that the draft effect is obtained. To generate an airflow, and have an effect that high-temperature heat can be introduced into the cooking device. The internal air cooled by the upper peripheral portion and the lid of the heating cooker is returned to the reflux portion by airflow or convection, heated by the radiation portion of the lower separator of the reflux portion, and accompanied by the flame of the upper separator flame introduction hole. Since the inside of the cooking device is refluxed by the hot air, the inside of the cooking device can be heated. Since the internal space of the hot air separator is heated to an extremely high temperature due to the high heat of the radiating portion of the lower separator and the red smoked smoke opening, steam generated from foodstuffs accompanying convection and airflow generated in the heating cooker is removed. It has the effect that secondary burning of burnt odor, smoke and the like can completely eliminate odor and smoke. Since the smoke-suppressing holes are formed by a large number of holes, the smoke-extinguishing holes are red-heated by the flame and have an effect of increasing the effect of eliminating smoke and odor. Since the area of the opening of the lower separator of the hot-air separator is 40% to 70% of the flame inlet, a draft effect occurs with the opening of the hot-air induction part, and most of the flame and heat of the heat source such as a gas stove are cooked. It has the effect of being able to be introduced into the interior of the device, and to be able to dramatically increase the thermal efficiency. It can be produced at low cost by using partially heat-resistant material to prevent damage to the cooking utensil body and fluorescing processing and painted surface in high heat empty cooking state and high heat, and the oil in the residue receiving part, It has the effect that it can be prevented from becoming hot and igniting.

Hereinafter, a heating cooker according to an embodiment of the present invention will be described with reference to the drawings. (Embodiment 1) FIG. 1 is a perspective view of a heating cooker according to Embodiment 1 of the present invention, FIG. 2 is a plan view of a main part thereof, and FIG. 3 is a sectional view of a main part showing a use state thereof. In FIGS. 1 and 2, 1A is a heating cooker formed in a two-handed pan shape in the first embodiment, 2 is a pan portion, 3 is a flame inlet opening in the center of the bottom of the pan portion 2 in a circular shape, Reference numeral 3 'denotes a flame inlet wall formed by bending the bottom of the pot portion 2 toward the flame inlet 3 side and formed into a short cylindrical shape, and 3'a comprises a recess formed by the flame inlet wall 3' and the bottom wall of the pot portion 2. The soup receiving portion 4 is a substantially L-shaped square shaped hot air guiding portion, and the upper end opening 5 of the hot air guiding portion 4 is arranged substantially flush with the upper surface of the pot portion 2. Exhaust opening, 6
Reference numeral 7 denotes a hot air introduction opening which is open to the flame inlet 3 at the lower end opening of the hot air induction unit 4, 7 denotes a smoke collection inlet which is opened on the side wall of the hot air induction unit 4 toward the inside of the pan 2. Reference numeral 9 denotes a supporting projection for supporting a heating cooking plate which is erected on the top of the flame inlet wall 3 'at an interval of 120 [deg.] Higher than the height of the hot air guiding portion 4, 9
Is a lid receiving part formed in a step shape around the upper part of the pot part 2 and in a shelf shape inside. Numeral 10 denotes a pair of gripping portions facing the upper edge of the pan portion 2, 11 denotes a bulging portion formed on the grip portion 10 side of the pan portion 2, and the upper portion of the hot air guiding portion 4 is housed in a concave portion thereof. This is the hot air guiding section storage section to be used. In FIG. 3, 1
2 is a cooking plate mounted on the support projection 8, 13 is a food such as meat or fish placed on the cooking plate 12, 14 is a lid covered by the lid receiving portion 9, and 14a is a lid. The handle of the part, 15 is a gas stove, and 16 is a virtue arranged around the gas stove 15. The smoke collection inlet 7 is formed at a position higher than the cooking plate 12. In the first embodiment, the opening area of the flame inlet 3 is approximately 60% of the bottom of the pot portion 2, and the cross-sectional area of the hot air guide 4 is approximately 2% of the opening area of the flame inlet 3. Have been.

The method of using the heating cooker 1 of the first embodiment configured as described above will be described below with reference to FIG. The cooking plate 12 is housed in the pan 2, and food 13 such as meat or fish is placed on the stored cooking plate 12, and the lid 14 is placed on the pan 2 to stove the gas stove 1.
Ignite 5. The hot air generated by the ignition is introduced into the pot 2 from the flame inlet 3 and heats the food 13 on the heating plate 12 and flows into the pot 2 from around the heating plate 12, The temperature inside the part 2 is increased. On the other hand, part of the hot air passing through the flame inlet 3 is
, Respectively, and are discharged to the outside through the respective exhaust openings 5 on the upper surface of the pan portion 2. In addition, due to the ejector effect generated by the passage of the hot air through the hollow portion 4 a of the hot-air induction portion 4, the fumes including the bad smell in the pan portion 2 where the food 13 is baked are sent from the smoke collection inlet 7 into the hot-air induction portion 4 Is sucked. The sucked smoke is secondary-combusted by the high-temperature hot air supplied from the hot-air introduction opening 6 before being discharged from the exhaust opening 5, whereby most of the organic matter in the smoke is burned. It is oxidatively decomposed, smokeless and odor eliminated. Moreover, the heat of the hot air passing through the inside heats the hot air inducing section 4, and the heat is radiated to the pan section 2, so that the radiant heat of the lid 14 heated by the flame from the flame inlet 3 and the hot air is also reduced. At the same time, the inside of the pan 2 becomes extremely hot, and the steam is discharged through the smoke collection inlet 7, so that the inside of the pan 2 is dried at a high temperature, and the food 13 on the heating plate 12 is heated from above and below. So the ingredients 13
Can achieve a crisp double-sided baking. In this way, for example, the ingredients 13 such as meat and fish can be baked deliciously and plumply in a very short time, and the top surface can be appropriately charred without turning over the ingredients 13 to improve the workability of the cooking operation and shorten the cooking time. I can do it.

As described above, according to the cooking device 1A of the first embodiment, even when the upper opening of the pan is closed by the lid, the air passage in the pan is secured by the hot air induction section. Therefore, most of the hot air including the flame from the gas stove etc. is introduced into the pot from the flame inlet without escaping to the outside, and the hot air heats the ingredients in the pot,
The whole food can be cooked with extremely high thermal efficiency, and the cooking time can be shortened. In addition, part of the hot air passing through the flame inlet flows into the hot air guiding portion from the plurality of hot air introducing openings, and heat passing through the hot air guiding portion on the inner side wall of the pot portion passes from the hot air guiding portion to the inside of the pot portion. The heat is radiated to the space, the heat combined with the radiant heat of the lid, and the hot air from below passing through the flame inlet allows both sides of the food to be burned, and the temperature of the exhaust air from the exhaust opening is reduced. It has the action of: Due to the ejector effect of the hot air passing through the hot air induction section, smoke, steam, and odor generated in the pan section are sucked into the hot air induction section through the smoke collection inlet, and the heat in the hot air induction section causes secondary combustion of smoke and the like.
It has the function of deodorizing and deodorizing. In addition, juice such as meat juice dripping from the cooking plate at the time of heating by the juice receiving portion at the bottom is collected, evaporated, burned, and discharged from the exhaust opening, so that the food can be baked in a dry state. Furthermore, since the structure is simple, mass production is possible at low cost. In addition, when cleaning, if disassembled into pots and lids and cleaned, the number of parts is small and it can be easily cleaned without any hassle It has the action of:

(Embodiment 2) FIG. 4 is an exploded perspective view of a main part of a heating cooker according to Embodiment 2 of the present invention, and FIG.
FIG. 6 is a plan view of a main part of a lower separator plate, and FIG. 6 is an operation explanatory view of a hot-air separator. In FIG. 4, reference numeral 2 denotes a pot portion, 3 denotes a flame inlet, 3 'denotes a flame inlet wall, 4 denotes a hot air guiding portion, 5 denotes an exhaust opening, 6 denotes a hot air introducing opening, and 7 denotes a smoke collecting inlet. , 9 is a lid receiving part, 10 is a gripping part, 11 is a hot air guiding part storage part, and 12 is a heating cooking plate. These are the same as those in the first embodiment, and are denoted by the same reference numerals and description thereof is omitted. 1B is the cooking device of the second embodiment, and 20 is the pan 2
The flame inlet port 3 'is detachably fitted into the flame inlet port 3 of FIG.
A hot air separator 20a whose flange portion is locked by the notch portion 20a is a notch portion which abuts on the hot air guide portion 4 when the hot air separator 20 is mounted on the flame introduction port 3, and 21 is a dish-shaped flange portion 21a on the outer periphery. An upper separator plate comprising:
Is an upper separator flame introduction hole opened in the center of the upper separator plate 21, and 23 is formed in a bulging shape at two to eight places (here, four places) around the upper separator plate 21, and the heating cooking plate 12 is formed at the top. A recirculation section 24 that supports and has an opening 23 a is a hot air distribution section that surrounds the upper separator flame introduction hole 22 and the recirculation section 23 of the upper separator plate 21.

5 and 6, reference numeral 25 denotes a lower separator plate formed in a dish shape, and 25a denotes a lower separator plate 2.
5, the lower separator plate 25 is formed by a flange portion 25a and a flange portion 21 of the upper separator plate 21.
a. Incidentally, the upper separator plate 21 may be fitted and fixed in the concave portion of the lower separator plate 25 without providing the flange portion 21a. 26 is a radiating portion of the lower separator plate 25, 27 is a lower separator flame introducing hole formed in the center of the radiating portion 26, and the upper separator flame introducing hole 2 is provided.
It is formed with a diameter substantially equal to or larger than 2. This is because it is easy to introduce a flame or hot air into the hot air separator 20. Reference numeral 28 denotes a smoke-suppressing hole formed radially from the vicinity of the lower separator flame introducing hole 26 to the radiating portion 26.
The ratio of the opening area of the upper separator plate to that of the lower separator plate is 1: 1 to 1: 1.5. This is to enhance the draft effect.

The operation of the heating cooker 1B of the second embodiment configured as described above will be described below with reference to FIG. The operation of the hot-air separator will be mainly described for easy understanding. The operations such as the movement of the hot air in the hot air induction unit and the hot pot are the same as those in the first embodiment.
And the description is omitted. As shown in FIG. 6, the hot air separator 20 is provided with a locking means or a fitting means (formed on a flange portion or a flame introduction port wall 3 ′ such that the center of the hot air distribution portion 24 is located at the center of the hot air induction portion 4. (Not shown), it is detachably fixed to the flame inlet wall 3 '. First, the flange 21
a and 25a are overlapped and fixed so that the cutout portions 20a overlap, and the hot air separator 20 having a hollow disk shape is placed on the flame inlet wall 3 'of the flame inlet 3 via the flange portion 25a. Place. At this time, a pair of hot air distribution sections 24 are arranged opposite to each other in the hot air introduction opening 6 of each hot air guide section 4. After that, the cooking plate 12 is connected to the hot air separator 2.
By placing the cooking plate 12 on the top of the reflux portion 23 of the zero, the heating cooking plate 12 is supported downward on the hot-air separator 20 in a state where a ventilation gap is opened. Next, foodstuffs 13 such as meat and fish are placed on the cooking plate 12, and the gas stove 15 is ignited. By this ignition, the hot air a containing the flame is passed through the flame introduction hole 27 of the lower separator plate 25 to the upper separator plate 2.
1 through the internal space between the lower separator plate 25 and is guided from the upper separator flame introduction hole 22 to each of the flame distributors 24 between the heating plate 12 and the hot air separator 20,
While heating the cooking plate 12, it flows into the pot 2 from the gap between the outer edge and the peripheral wall of the pot 2. The surface of the foodstuff 13 on the heating cooking plate 12 is also burnt by the inflowing hot air, and the foodstuff 13 is burned on both sides. Ingredients 13 are usually 250-3
Heated to 00 ° C generates smoke and odor b. However, the smoke and the bad smell b are sucked into the hot air induction section 4 from the smoke inlet 7 and are extinguished from the exhaust opening 5 after being smoked and deodorized. Further, a part of the smoke and the offensive odor b are guided to the recirculation part 23 by the convection of the hot air, and are eliminated by the radiant heat of the lower separator plate 25.

That is, the upper separator flame introduction hole 22
A portion of the hot air a introduced from the hot air flows into the hot air guiding unit 4 from the hot air introducing opening 6 while being heated by the hot air distribution unit 24, and the outside through the exhaust opening 5 arranged on the upper surface of the pan unit 2. At this time, the hot air “a” passes through the hot air guiding portion 4, which is a relatively thin tube, at a high speed to generate an ejector effect, and the internal air and smoke “b” containing the bad smell in the pan portion 2 are collected. The air is sucked from the smoke inlet 7 into the hot air guide 4 and is subjected to secondary combustion by the high heat of the hot air a flowing through the hot air guide 4. In addition, the hot air induction part 4 is heated by the heat of the hot air a passing through the inside, and the heat is radiated into the pot part 2 and combined with the heat of the hot air a flowing from the periphery of the cooking plate 12, and the surface of the food 13 is cleaned. Since the food material 13 is heated from above, the food 13 is more preferably baked on both sides. Thus, for example, ingredients 1 such as meat and fish
3 is plump and deliciously baked, and ingredients 13
The top surface can also be moderately scorched without turning over,
The workability of the cooking operation can be improved and the cooking time can be shortened. In addition, the vapor or smoke b of the foodstuffs 13 generated in the pan portion 2 and not sucked by the smoke collection inlet flows into the space between the cooking plate 12 and the hot-air separator 20 from the upper space of the pan portion 2 and is opened. The gas is taken into the hot air separator 20 from each of the reflux portions 23, and is secondarily burned when passing through the smoke-suppressing holes 28 that are in a red-hot state due to the radiant heat of the radiating portion 26 and the flame of the gas stove 15, It is discharged while being deodorized.

As described above, according to the heating cooker of the second embodiment, in addition to the operation obtained in the first embodiment, the following operation can be further obtained by the hot air separator. Since the flame introduction hole of the lower separator plate of the hot air separator is equal to or wider than the flame introduction hole of the upper separator plate, a draft effect is created to generate hot air currents, and the hot air distribution unit is heated to heat high-temperature heat in the pot. It can be introduced inside the department. The internal air cooled by the upper outer peripheral portion and the lid portion of the pot portion was returned to the reflux portion by the airflow and convection, heated by the radiation portion of the lower separator of the reflux portion, and accompanied by the flame of the upper separator flame introduction hole. Since the inside of the pot is refluxed by the hot air, the inside of the pot can be heated to a high temperature. Since the internal space of the hot air separator is heated to an extremely high temperature by the radiant portion of the lower separator and the high heat of the red smoked opening for smoke removal, steam and burning odor generated from foodstuffs accompanying convection generated in the pan portion, Secondary combustion of smoke, etc. to deodorize,
Can be smokeless. Since the smoke-suppressing opening is formed by a large number of holes, it is heated to red by the flame, and the smokeless and odorless effects can be enhanced. Since the area of the opening of the lower separator of the hot-air separator is 40 to 80% of the bottom of the pot, a draft effect occurs with the opening of the hot-air induction part, and most of the flame and heat of the heat source such as a gas stove are introduced into the pot. Heat efficiency can be dramatically increased.

(Embodiment 3) The heating cooker according to Embodiment 3 is the same as the heating cooker according to Embodiment 2 but does not include the lower separator plate of the hot air separator. When used for plant foods such as potatoes, onions and eggplants, and for dry matter such as squid, both sides were baked in an extremely short time, which was suitable. This is because these foods have a small amount of smoke due to a small amount of fats and oils, and a small amount of liquid juice such as meat juice is generated during heating. As described above, according to the third embodiment,
Extremely short time by using a hot air separator with an extremely simple structure (about 1/3 of the commercially available double-sided electric fire)
It can be baked without odor and smoke.

(Embodiment 4) FIG. 7 is a plan view of a main part of a heating cooker according to a fourth embodiment, and FIG. 8 is a cross-sectional view of a main part showing a use state of the cooking device. 7 and 8,
3 is a flame inlet, 7 is a smoke collection inlet, 12 is a cooking plate,
13 is a foodstuff, 14 is a lid, 14a is a handle of the lid 14, 1
5 is a gas stove, 16 is Gotoku, 20 is a hot air separator,
21 is an upper separator plate, 21a is a flange portion, 22 is an upper separator flame introduction hole, 23 is a reflux portion, 24 is a hot air distribution portion, 25 is a lower separator plate, 27 is a lower separator flame introduction hole, and 28 is a smoke suppression hole. Since these are the same as those in the first and second embodiments, the same reference numerals are given and the description is omitted. 1c is the cooking device of the fourth embodiment,
0a is a gripper, 40 is a frying pan having a lid 14, 4
1 is a peripheral wall of the frying pan 40, 42 is a residue receiving portion provided around the outer periphery of the bottom of the frying pan 40, 42 'is a residue receiving portion 42
43 is a flame inlet wall formed by bending the bottom of the frying pan 40 inward from the residue receiver 42, and 44 is a ring-shaped or inner wall of the flame inlet wall 43. Hot air separator 20 provided in a projecting manner
A hot-air separator receiver 45 for detachably supporting the flange portion 21; a support projection 45 for supporting the heating cooking plate 12 erected at 120 ° intervals on the top of the flame inlet wall 43;
Reference numeral denotes a hot air guiding portion in which the exhaust opening 5 is formed above the side wall 41 of the frying pan, and reference numeral 52 denotes a hot air introducing opening provided near the flame inlet wall 43.

The method of using the heating cooker according to the fourth embodiment configured as described above will be described below. As shown in FIGS. 7 and 8, since the support projection 45 for supporting the cooking plate 12 is provided, the hot air distribution unit 24 of the hot air separator 20 is opposed to the hot air introduction opening 6 of the hot air induction unit 4. Have been placed. Hot air a from gas stove 15
Is the upper separator flame introduction hole 2 of the hot air separator 20.
2 from above and heats the heating cooking plate 12, and the peripheral wall 4 of the frying pan 40
It blows out in one direction and heats the frying pan 40 to a high temperature. Also, the internal air containing steam, odor components, and smoke generated from the heated foodstuff 13 is sucked into the smoke collection inlet 7 by the draft effect of the hot air induction unit 50 due to the hot air flow or convection in the frying pan 40. Some of the internal air is returned to the recirculation section 23 by airflow or convection, and is returned to the lower separator plate 25.
The fuel gas is subjected to secondary combustion in the smoke-suppressing hole 28. Further, the internal air sucked by the hot air induction part 50 by the draft effect or the ejector effect is secondarily burned by the extremely high temperature hot air sucked by the hot air introduction opening 52 and smokeless and odorless from the exhaust opening 52 of the peripheral wall 41. And is discharged outside. Furthermore, since residues such as sap and oil residue generated from the foodstuffs 13 during the cooking are collected in the residue receiving portion 42, it is possible to suppress the generation of smoke due to the residues.

(Embodiments 5 and 6) Hereinafter, a heating cooker according to Embodiment 5 of the present invention will be described with reference to the drawings. FIG. 9 is a plan view of a main part of a heating cooker according to the fifth embodiment, FIG. 10 is a cross-sectional view of a main part of a hot-air separator, and FIG. It is a principal part top view of a container. 9 and 1
At 0, 7 is a smoke collection inlet, 9 is a lid receiving section, 10a is a handle, 24 is a hot air distribution section, 25 is a lower separator plate, 25
a is a flange portion, 27 is a lower separator flame introduction hole, 2
Reference numeral 8 denotes a smoke removing hole of the lower separator, 40 denotes a frying pan having a lid, 42 denotes a residue receiving portion, 45 denotes a support protrusion, and 50 denotes an opening at the upper outer side wall of the peripheral wall of the frying pan 40 and is fixed along the side wall. These are substantially the same as those in the fourth embodiment, and are denoted by the same reference numerals and description thereof is omitted. 1D is the heating cooker according to the fifth embodiment, 1E is the heating cooker according to the sixth embodiment which is formed in a rectangular shape and has hot air guiding portions at four corners, 60 is a hot air separator, 61 is an upper separator plate, and 62 is an upper separator. A hot air discharge portion formed in a bulging shape on the plate 61, 63 is a radiant heat radiating portion having a large number of small holes 64 for radiation in the center of the upper separator plate 61, and 65 is an extension extending from the radiant heat radiating portion 63. A rectangular reflux hole 66 formed on the outer periphery of the portion 65 ′ is a hot-air weir formed by bending the lower portion of the reflux hole 65 toward the lower separator plate 25 on the side of the extending portion 65 ′. Note that a left and right hot air weir formed orthogonal to the hot air weir 66 may be provided in the reflux hole 65.
Turbulence can be created in the air flow in the lower separator flame introduction hole 27, and discharge from the smoke suppression hole 28 can be facilitated.

The operation of the heating cookers of the fifth and sixth embodiments configured as described above will be described below. Hot air accompanied by a flame from a heat source such as a gas stove is blown vigorously through the lower separator flame introduction holes 27, and the radiant radiator 63 of the upper separator plate 61 becomes red. Radiation radiator 6
Since many small holes 64 for radiation are formed in 3, the flame hits the small holes 64 for radiation, and the small holes 64 for radiation are red-heated to generate radiant heat of extremely high temperature. A part of the hot air accompanied by the flame is blocked by the hot air weir 66 and blown out from the hot air discharge unit 62 into the frying pan 40. Cooking plate 12 (see FIG. 8)
Is heated by the radiant heat of the radiation radiator 63 and the hot air from the hot air discharger 62. Steam, smoke, and odor components discharged during cooking from the food material 13 on the heating plate 12 are sucked from the reflux hole 65 by convection or airflow in the closed frying pan 40, and the left and right smoke suppression holes 28, Secondary combustion is performed in the radiation radiating section 63 to make it odorless and smokeless. Further, the internal air in the frying pan 40 is smokeless and odorless while being secondary-combusted by high-temperature hot air from the hot-air introducing opening in the hot-air guiding unit 50 and is discharged from the exhaust opening at the upper part of the peripheral wall of the frying pan 40. .

As described above, since the heating cookers of the fifth and sixth embodiments are formed, the following operations are obtained in addition to the operations obtained in the first to fourth embodiments. Since the radiation separator is provided on the upper separator plate of the hot-air separator, food can be cooked with extremely high radiation heat, and the potatoes and the like can be roasted very easily and without moisture by the radiation heat. Further, smoke generated from the food material is sucked in by the recirculation holes, and can be almost completely secondary-combusted by the red-heated smoke suppression holes and the radiation radiator of the lower separator. The hot air with a flame can be guided to the hot air discharge unit by the hot air weir, and the extremely high temperature hot air is discharged into the frying pan to generate a hot air current, so that the temperature in the frying pan can be raised in a short time.

Also, in the case of a rectangular heating cooker as in Embodiment 6, when hot air guiding portions are provided at four corners,
The heating cooking plate introduces almost all of the hot air accompanied by the flame of the gas stove into the heating cooker by the strong radiant heat by the radiating heat radiation part of the hot air separator and the draft effect of the hot air induction part at the four corners of the hot air, and it is introduced from the hot air discharge part. Since high-temperature hot air flows into and diffuses into every corner of the cooking device, the entire cooking can be cooked in a very short time without heat spots on the cooking plate.

(Embodiment 7) FIG. 12 shows Embodiment 7 of the present invention.
FIG. 13 is an exploded perspective view of a cooking device in which an inner pot is disposed inside, and FIG. 13 is a sectional view of a main part of the cooking device.
12 and 13, reference numeral 2 denotes a pot portion formed in a deep drawing, 3 denotes a flame inlet, 3 ′ denotes a flame inlet wall, 4 denotes a hot-air guiding portion, 5 denotes an exhaust opening, and 6 denotes a hot-air inlet. An opening, 8 is a support protrusion, 9 is a lid receiving part, 10 is a gripping part, 14 is a lid, 2
0 is hot air separator, 21 is upper separator plate, 25a
Is a flange portion, 22 is an upper separator flame introduction hole, 23
Is a reflux section, 24 is a hot air distribution section, 25 is a lower separator plate, 27 is a lower separator flame introduction hole, and 28 is a smoke eliminating hole. Since these are the same as those in Embodiments 1 and 2, they are the same. The reference numerals are used and the description is omitted. 1F is the cooking device of the seventh embodiment, 70 is an inner wall forming member fitted to the inside of the side wall of the pot portion 2 and the bottom opening is formed so as to surround the flame inlet wall 3 ', 71 is an inner wall forming member 70, a bottom opening which is opened at the center of the bottom and is fitted to the flame inlet wall 3 '.
Reference numeral 72 denotes an inner convex portion protruding inward at a predetermined depth from the peripheral wall of the inner wall forming portion 70 at an interval of 90 degrees, 73 denotes a smoke collection inlet formed by piercing the inner convex portion 72, and 74 denotes an inner wall forming portion. Member 70
An opening forming protrusion for introducing hot air on the bottom opening 71 side at the lower end of the inner protrusion 72 of the inner protrusion 72, and 75 is the inner protrusion 7 of the inner wall forming member 70.
2, an upper end portion of the exhaust opening forming projection, 76 is an upper edge of the inner wall forming member 70, 80 is completely stored inside the inner wall forming member 70, and the bottom is supported by the support projection 8 for rice cooking or cooking. An inner pan 81 is a gripping portion of the inner pan 80, 90 is a peripheral portion of the lid 14, and 91 is a notch formed in the peripheral portion 90. Next, assembly of the heating cooker 1F will be described. In FIG. 13, when the inner wall forming member 70 is fitted into the pot portion 2 and the bottom opening 71 is fitted outside the flame inlet wall 3 ′ of the pan portion 2, each of the inner wall forming member 70 and the inner wall of the pot portion 2 is formed. At the same time, the peripheral wall surfaces are closely joined, and at the same time, the hot air induction portion 4
An exhaust opening 5 and a hot air introduction opening 6 are formed.

The operation of the heating cooker according to the seventh embodiment manufactured as described above will be described below. FIG.
In this case, the flame of the gas stove is introduced from the lower separator flame inlet 27 through the upper separator flame inlet into the pot portion 2 by the draft effect. The steam, smoke, and odor generated when cooking is cooked using the hot air separator 20.
And it is dried and smokeless and odorless in the hot air induction section. As described above, according to the heating cooker of the seventh embodiment. Since the hot air guided into the pot from the flame introduction hole is blocked by the lid and flows therethrough, the inside of the pot is made uniform in high temperature in a short time, and the heat efficiency is extremely high, so that the cooking can be performed in a short time. In addition, since the opening of the inner pot is exposed to high-temperature air, bubbles are prevented from being generated, and it is possible to prevent spills even when cooking rice. In addition, oven dishes such as cakes can be enjoyed by convection of hot air accompanied by high-temperature flames.

[0036]

As described above, according to the present invention, a heating cooker having the following excellent effects can be realized. According to the first aspect of the present invention, (1) Since the hot air induction section secures a discharge path for internal air in the covered cooking device, the flame of the heat source such as a gas stove is produced by the draft effect of the hot air induction section. Almost all of the hot air accompanied by the heat can be introduced into the cooking device, so that the heat efficiency can be remarkably improved and the energy saving can be improved. (2) Since a smoke collection inlet is provided in the middle of the hot air induction section, smoke generated in the cooking device is absorbed into the hot air induction section by an ejector effect of hot air passing through the hot air induction section. In addition, smoke and the like are secondary-combusted by the high-temperature hot air flowing from the opening for introducing hot air to have an extremely high smoke and deodorizing effect, and a comfortable working environment free of smoke and odor can be provided to the kitchen. (3) Since the structure is simple, mass production is possible at a low cost, and even when performing maintenance after use, cleaning is easy and maintenance is excellent, and maintenance is excellent.

According to the invention described in claim 2, according to claim 1
(4) Since the flame inlet port wall has a height, the lower surface of the cooking plate can be heated by the tip of the flame outside the gas stove, thereby significantly reducing heat energy loss. The hot air that has been completely burned with gas flows into the cooking device as an air current and flows to every corner, so that the food can be baked on both sides in combination with the radiant heat of the cooking plate, eliminating the need to turn over the food as before. And the workability of cooking can be remarkably improved. (5) Since the sap coming from the food is collected by the residue receiving portion, the food can be prevented from becoming watery, and a delicious dish can be obtained in which the taste of the food is brought out.

According to the invention described in claim 3, according to claim 1
Or (6) almost all convective heat and radiant heat from a heat source such as a gas stove can be introduced into a cooker with a lid, thereby increasing heat efficiency and generating by cooking. The smoke and odor generated can be eliminated and the odor can be eliminated, and the working environment of the kitchen can be significantly improved.

According to the invention set forth in claim 4, according to claim 1,
(7) In addition to the effects obtained by the invention of any one of (3) to (3), (7) a concave portion is formed in the side wall portion of the cooking device, and a covering member formed with the same curvature as the concave portion is welded to the concave portion. The hot air guide can be easily formed by simply fixing the U-shaped fitting member by detachable or welding.
Productivity can be increased and mass productivity is excellent. According to the fifth aspect of the present invention, in addition to the effects obtained by the invention of any one of the first to third aspects, (8) a pot portion or a frying pan portion forming a heating cooker, and a hot air induction portion Can be manufactured in separate steps, so that each production line can be simplified and the productivity can be increased. In addition, since the hot air induction section is produced separately and independently, it is remarkably standardized and universalized, and a heating cooker can be manufactured simply by fixing it to a pan or frying pan of various sizes and shapes, so that various types of heating can be manufactured. The productivity of the cooker can be significantly improved. According to the sixth aspect of the invention, in addition to the effects obtained by the second or third aspect of the invention, (9) since the side wall of the heating cooker has a double structure, it is excellent in heat retention. (10) Since the pot portion and the like forming the heating cooker and the inner wall forming portion can be manufactured on different production lines, the line can be effectively used and the productivity can be improved.

According to the invention of claim 7, according to claim 1,
In addition to the effects obtained by the invention according to any one of the above items 6 to 6, (11) Since the draft effect of the hot air induction section can be sufficiently achieved, most of the hot air including the flame is introduced into the covered cooking device. It is possible to prevent a flame or hot air from flowing out from around the bottom of the heating cooker, thereby improving the thermal efficiency. (12) Since the heat efficiency is high, the inside of the cooking device can be heated to a very high temperature in a very short time, and can be maintained at a high temperature. Heat cooking is realized, and generation of smoke and odor due to high-temperature cooking can be prevented.

According to the invention described in claim 8, according to claim 1,
In addition to the effects obtained by the invention according to any one of (1) to (7), (13) the hot air accompanied by the flame is further narrowed down by the flame introducing hole for the separator, and at the same time, the periphery of the flame introducing hole is glowed red and the high radiant heat The smoke, steam, and odor components in the internal air flowing from the recirculation section can be secondarily burned, and the deodorizing and smoke removing effects can be significantly improved. (14) Due to the ejector effect of the flame introduction part, the air in the cooking device capped by the reflux part is circulated and an air current is generated in the cooking device, so that the inside of the cooking device is evenly heated and the ingredients are promptly heated. Heating can greatly reduce the cooking time, and it is possible to make a dish that is excellent in energy saving and that sufficiently draws out the taste of the ingredients.

According to the ninth aspect of the present invention, the first aspect is provided.
In addition to the effects obtained by the invention according to any one of (1) to (7), (15) since the radiation radiating portion is provided on the separator plate,
Ingredients can be cooked by extremely high radiant heat, and grilled potatoes and the like can be roasted with radiant heat in a very hooky and dry manner, thereby improving cooking characteristics. (16) Hot air with flame can be guided to the hot air discharge section by the hot air weir, and extremely high temperature hot air is discharged into the frying pan to generate a hot air current. Can be improved. Furthermore, when a cooking plate is made of a heat-resistant glass and a wire mesh, or when a thin plate with low heat resistance is used, the heat hit becomes softer. Although there was a problem in the durability of the cooking plate, the field of the material of the cooking plate which can be used for dispersing the heat applied to the cooking plate by the radiation part for radiation is widened and the cost can be further reduced.

According to the tenth aspect of the present invention, in addition to the effects obtained by the eighth aspect of the present invention, (17) the flame introducing hole of the lower separator plate of the hot air separator is Since it is wider than the flame introduction hole of the plate, a draft effect is created to generate airflow, and high-temperature heat can be introduced into the cooking device. (18) The internal air cooled by the upper outer peripheral portion and the lid portion of the heating cooker is returned to the reflux portion by airflow or convection, is heated by the radiation portion of the lower separator of the reflux portion, and the flame of the upper separator flame introduction hole. It is returned into the pot by the hot air accompanied by the above, so that the inside of the cooking device can be heated. (19) Since the internal space of the hot-air separator is heated to an extremely high temperature due to the high heat of the radiating portion of the lower separator and the red-heated smoke removing opening, it is generated from foodstuffs associated with convection and airflow generated in the cooking device. Secondary combustion of steam, burnt odor, smoke, etc. can completely eliminate odor and smoke. (20) Since the smoke-suppressing opening is formed by a large number of holes, the flame is red-heated by the flame, and the effect of eliminating smoke and odor can be enhanced. (21) Since the area of the opening of the lower separator of the hot-air separator is set to 40% to 70% of the flame inlet, a draft effect occurs with the opening of the hot-air induction part, and most of the flame and heat of the heat source such as the gas stove. It can be introduced into a heating cooker, and the heat efficiency can be dramatically increased. (22) It can be produced at low cost by using a material with high heat resistance to prevent damage to the cooking utensil body and fluorescing process and the painted surface in high temperature empty cooking condition due to high heat. The oil can be prevented from becoming hot and igniting.

[Brief description of the drawings]

FIG. 1 is a perspective view of a heating cooker according to a first embodiment.

FIG. 2 is a plan view of a main part of the heating cooker according to the first embodiment.

FIG. 3 is a sectional view of a main part showing a use state of the cooking device in the first embodiment.

FIG. 4 is an exploded perspective view of a main part of the heating cooker according to the second embodiment.

FIG. 5 is a main part plan view of a lower separator plate of the heating cooker according to the second embodiment.

FIG. 6 is an explanatory diagram of an operation of the heating cooker according to the second embodiment.

FIG. 7 is a plan view of a main part of the heating cooker according to the fourth embodiment.

FIG. 8 is a sectional view of a principal part showing a use state of the cooking device in the fourth embodiment.

FIG. 9 is a plan view of a main part of the cooking device according to the fifth embodiment.

FIG. 10 is a sectional view of a main part of a heating cooker according to a fifth embodiment.

FIG. 11 is a plan view of a main part of the heating cooker according to the sixth embodiment.

FIG. 12 is an exploded perspective view of a cooking device in which an inner pot is arranged inside according to the seventh embodiment.

FIG. 13 is a sectional view of a main part of a heating cooker according to the seventh embodiment.

[Explanation of symbols]

 Reference Signs List 1A, 1B, 1C, 1D, 1E, 1F Heating cooker 2 Pot 3 Flame inlet 3 'Flame inlet wall 3'a Juice receiver 4 Hot air guide 5 Exhaust opening 6 Hot air inlet 7 Smoke inlet 8 Support protrusion 9 Lid receiving part 10 Holding part 11 Hot air guiding part storage part 12 Heating plate 13 Food material 14 Lid part 15 Gas stove 16 Gotoku 20 Hot air separator 21 Upper separator plate 21a Flange part 22 Upper separator flame introduction hole 23 Reflux Part 24 Hot air distribution part 25 Lower separator plate 25a Flange part 26 Radiant part 27 Lower separator flame introduction hole 28 Smoke suppression hole 40 Frying pan 41 Peripheral wall 42 Residue receiving part 43 Flame introduction wall 44 Hot air separator receiver 45 Support projection 50 Hot air induction Part 51 Opening for exhaust 52 Opening for hot air introduction 60 Hot air separator 61 Upper separator plate 2 Hot air discharge part 63 Radiation heat radiation part 64 Radiation small hole 65 Recirculation hole 66 Hot air weir 66 'Left and right hot air weir 70 Inner wall forming member 71 Bottom opening 72 Inner convex part 73 Smoke collection inlet 74 Hot air introduction opening Concave portion 75 Exhaust opening forming concave portion 76 Upper edge 80 Inner pan 81 Gripping portion 90 Peripheral portion 91 Notch

Claims (10)

[Claims] 1. A cooker with a lid, comprising: a. A flame inlet opening at the center of the bottom of the cooking device; b. An opening for hot air introduction opening toward the flame introduction opening, and an opening for exhaust opening at the top of the cooking device,
A smoke collection suction hole formed in the side wall, and a hollow hot air induction portion formed or arranged over the flame introduction port of the heating cooker along the peripheral wall and upward. A cooking device characterized by the following. 2. The flame inlet comprises a flame inlet wall formed around the inside of the heating cooker, and a residue receiving part formed around the flame inlet wall. The cooking device according to claim 1, wherein 3. A flame inlet opening at a substantially central portion of a bottom portion of the cooking device, wherein an opening area is 15 to 95%, preferably 40 to 80% of a bottom portion of the cooking device. The heating cooker according to any one of claims 1 and 2. 4. A cross section in which the hot-air guiding portion is fitted in at least one recess formed in a side wall portion of the cooking device, a covering member that covers the recess, or a fitting portion that fits in the recess. The heating cooker according to any one of claims 1 to 3, wherein the cooker is formed by a fitting member formed in a substantially U-shape. 5. The hot air induction portion is formed of one or more flat hollow cylindrical members arranged and fixed along a side wall from the flame introduction port to an upper portion of the cooking device. The cooking device according to any one of claims 1 to 3. 6. An inner wall formed by fitting the hot air induction portion to the inner side wall of the cooking device and the inside of the side wall of the cooking device so that a bottom opening is formed to surround the flame inlet port wall. 4. An inner projection formed at least one around the member, and a smoke collection inlet formed at a predetermined portion of the inner projection of the inner wall forming member. The cooking device according to any one of the items 3 to 5. 7. A total cross-sectional area of the hot air guiding section is 0.3 to 40%, preferably 0.8% of an opening area of the flame inlet.
The heating cooker according to any one of claims 1 to 6, wherein the content is 10% to 10%. 8. A flame introduction hole for a separator formed at the center portion, and a reflux portion formed in a bulging shape from the periphery of the flame introduction hole for the separator toward the outer periphery and opening on the outer periphery side. And a disk-shaped or dish-shaped hot air separator having the separator flame introduction hole and a plate-shaped hot air distribution portion around the reflux section, detachably attached to the flame introduction port or the flame introduction port wall. The cooking device according to any one of claims 1 to 7, further comprising: 9. A radiation radiator having a large number of radiation holes perforated in a central portion, and a hot air bulging from the periphery of the radiation radiator to the outer periphery and opening on the outer periphery side. A discharge portion, and a recirculation hole having a hot air weir opened downward from the radiation radiating portion and extending toward the radiation radiating portion, and formed into a disk or dish shape. The heating cooker according to any one of claims 1 to 7, further comprising a hot air separator detachably attached to the flame inlet. 10. A disk or plate having a lower separator flame introduction hole formed at the center thereof and a smoke suppression hole radially drilled from the periphery of the lower separator flame introduction hole. Lower separator plate formed in a shape,
The heating cooker according to any one of claims 8 and 9, wherein the heating cooker is detachably attached to or bonded to a lower surface of the hot-air separator.