JPH10248717A - Heating cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cooker capable of performing sufficient water absorption and heating gelatinization to a dumpling stuffed with minced park and cooking the delicious fried dumpling in a short time. SOLUTION: A roaster is provided with a pot 11 for putting in the dumpling 19 and water, a lid 15, a groove 13 provided on a part of the inner side bottom surface of the pot 11 and a heating means 18. Then, when the frozen dumpling 19 and the water are put in the pot 11 and heated, the water is boiled by heating and a state where hot water and steam coexist is attained. When heating is advanced further, by the hot water and evaporation, the water level of the hot water is lowered. The pot stickers immersed in the hot water in the process are cooked by simultaneously advancing the plural cooking actions of defrosting, boiling, boiling and steaming and steaming and roasting by the complete evaporation of the hot water while sufficiently absorbing the water from a bottom surface and a side face to the inside of surface skin and the dumpling 19 of a soft texture are obtained in a short time.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking device having a combined function of boiling, steaming, baking and the like of dim-sum foods, particularly, commercial frozen foods, and more particularly to a commercial dumpling fryer.

[0002]

2. Description of the Related Art Conventionally, this type of heating cooker such as a gyoza fryer generally has two types. One method is to defrost frozen dumplings in boiling water, boil them well, then drain the hot water and bake them (hereinafter referred to as “boiled and spilled”), but these are operated and cooked in chronological order. Therefore, it took a long time. Also, in terms of configuration and operation, it is necessary to provide a dedicated boiling pot, hot water supply and drainage piping, and the like, which is costly and cumbersome, requires specialized cooking techniques, and is not suitable for part-time workers. In addition, in the method of baking only with a general pot, boiling, steaming and baking are not uniform.

[0003] Another method is to bake while steaming or to bake first and then steam (hereinafter referred to as steaming method).
This steaming method is about 2 times less than the boiling method.
More than twice the cooking time was required. That is, theoretically, the saturated steam at 100 ° C. is about の of the specific heat of the hot water at 100 ° C.
This is because the amount of heat transferred from the heating medium to the food material is reduced to about 以下 or less. However, in consideration of these methods, various improvements have been made, particularly to improvement of cooking performance and shortening of cooking time. As one of the representatives, 5-21
823 publication.

As shown in FIG. 7, this gyoza fryer is equipped with a steaming pot 3 having a lid 2 in a main body 1, and an electric heat source for arranging and baking dumplings in the steaming pot 3. The hot plate 4 is fixed by a support 5. A water supply 7 having a ball tap 6 adjacent to the steaming pot 3
The bottom of the steaming pot 3 and the water supply 7 are connected by a communication pipe 8 to supply water into the steaming pot 3, while the dumplings arranged on the bottom of the hot plate 4 are steamed by the gas burner 9.
Is heated, and the steam generated here is transferred to the hot plate 4.
The steamed gyoza and the baking are done at the same time.

[0005]

However, conventional gyoza fryers for business use are generally steam-fry systems that can be easily made by anyone. Therefore, as described above, the heating medium is liquid compared to the boil-and-fry system. Since there is no steam, the amount of heat transferred to the food is very small, and there is a fundamental problem that the time required for steaming is about twice as long. As a result, the time for providing the product to the customer is prolonged, which in turn lowers the turnover rate and lowers the profitability. Therefore, there has been a problem that the time for steaming must be as short as possible.

[0006] In the steaming method, the finished texture of the skin portion of the gyoza is hard. That is, steam has a lower moisture density than hot water, so the water absorption of food is low, and the temperature is 100 ° C.
This is because α-formation in a state of insufficient water absorption proceeds. This phenomenon is relatively remarkable because frozen gyoza has a lower initial moisture content than raw gyoza. Note that the moisture content slightly varies depending on the difference in the components of the skin. Further, according to the conventional structure, it is necessary to equip an electric heat source for a hot plate and a gas burner for a steamer pot with two heat sources, and a cooking device due to the fact that the element parts are formed in a laminated shape. Since the size of the main body is large, installation is limited, and the cost is high if the construction cost is included.

[0007]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention provides a pot and a lid for putting food and water, a groove provided on a part of the inner bottom surface of the pot, and a heating means for heating the pot. When you put frozen dumplings and water in a pot and heat it, the water will boil by heating, and the hot water and steam will coexist, and as the heating proceeds further, the water level of the hot water will decrease due to evaporation of the hot water Therefore, while the dumplings immersed in boiling water absorb the water from the bottom and side peripheral surfaces into the epidermis, the cooking action of thawing and boiling, boiling and steaming, and steaming and baking due to complete evaporation of the boiling water are simultaneously progressing. It can be cooked, and it effectively promotes the pregelatinization and at the same time promotes the baking action, so that it can be deliciously cooked in a short time.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION A cooking device according to the present invention comprises a pot and a lid for storing ingredients and water, a heating chamber formed by the pan and the lid, and a heating means for heating the pan. .

When the frozen ingredients and water are put in a pot and the pot is heated by heating means and the water is boiled, the level of the hot water drops due to evaporation, and the frozen ingredients are thawed and boiled, boiled and steamed and steamed. The cooking time is shortened since the cooking is performed while the baking action continuously and simultaneously proceeds. In particular, the lower body of the frozen gyoza is immersed in boiling water so that sufficient heating and water absorption are performed, and the upper part is steamed and heated with steam, so that efficient alpha conversion can be realized. By shortening these cooking times, serving food to customers is quickened, and customers' turnover and profitability are improved.

[0010] Further, a groove is provided on a part of the inner wall surface of the pot. Then, after the thawing and boiling, and after the boiling and steaming process, the cooking proceeds while the steaming and baking action is continuously performed simultaneously by the boiling water remaining in the groove even if the baking action starts, so the ears of the skin of the gyoza are It doesn't dry, so it's soft and delicious, and bake in a short time. In addition, because the pot only needs to be grooved, the structure is simple and small, free installation work and the price are low.

[0011] Further, a pot molded from a porcelain material and a conductive porous film provided on the inner bottom surface of the pot are provided.

When the pot is made of a porcelain material, the whole pot is less likely to be soiled and sanitary, and the conductive porous film at the portion corresponding to the baked surface has better heat conduction characteristics than the porcelain portion and is less likely to have uneven temperature. The bottom is evenly and evenly baked.

The surface of the deposited film or the sintered metal plate is porous. And cooking oil easily penetrates,
There was less seizure of dumplings on the bottom of the pot, there was no loss in the shape of the ingredients, and cooking was easier.

A pot made of a heat-resistant dielectric material for storing food and water, a metal lid, a heating chamber formed by the pot and the lid, and a separately placed state on the inner bottom surface of the pot. A heating plate made of an electric conductor material having electromagnetic induction heating characteristics, a gap formed between an inner wall surface of the pot and a side portion of the heating plate, and heating for high-frequency induction heating on an outer bottom surface of the pot. It is configured with a coil attached.

Since the heating plate is directly heated by a heating coil for high-frequency induction heating via a pan, the heating efficiency is high and the output is high, and the heating plate is immediately heated to the cooking temperature, and there is almost no preheating. , The cooking is started, thereby further shortening the cooking time. In addition, since the heating plate can be easily attached to and detached from the pan, cleaning and maintenance of the pan are easy, and when the pan is used upside down, the life of the heating plate is doubled, and the practical effect is large.

The material of the heating plate is made of a carbon material having electromagnetic induction heating characteristics.

Since the heating plate is made of a carbon material, the specific gravity, the specific heat and the electric resistance are smaller than those of general iron-based metals. Improves. In addition, since the temperature is uniformly increased due to the high thermal conductivity, the entire heating plate can maintain a uniform and high temperature state on average, so that the gyoza can be produced with no uneven grilling regardless of where the gyoza is placed. Furthermore, since the texture is more porous than metal and the coefficient of friction is small, oil easily penetrates into the inside of the pot.

Further, a heat insulating space is provided between the inner bottom surface of the pot and the lower surface of the heating plate. When the heating plate is heated by the heat insulating space, the heat conduction to the bottom of the pot is interrupted, so that the temperature rising characteristic of the heating plate is improved, and the rising is promoted. In addition, since the water supplied into the pot is heated on the front and back surfaces of the heating plate, the heating efficiency is doubled, the cooking speed is improved, and there is an energy saving effect. Furthermore, the seizure phenomenon between the pot and the heating plate due to the broth or the like generated during cooking due to the insulated space is reduced, and the cleaning and maintenance of the heating plate are facilitated and the usability is improved. Further, since the heat insulating space performs the function of the groove, the configuration is simplified, and cost reduction can be expected.

Also, a metal radio wave shielding room surrounding the outer periphery of the heating chamber or the metal pot and lid surrounding the outer periphery of the heating chamber so that microwaves do not leak, and a microwave generated from a magnetron is supplied to the heating chamber. It is provided with high frequency dielectric heating means. And, in addition to directly heating the above-mentioned heating plate by high-frequency induction heating, by microwave, directly heat the inside of the dumplings, to speed up the thawing and rapidly heat the core temperature of the dumpling component, The cooking time can be further reduced. In addition, since microwaves are well absorbed in water, particularly when low-temperature water is supplied, this has a positive effect on the promotion of heating, and further shortens the cooking time together with the induction heating means.

In addition, an overflow pipe connected to a water level control valve is attached to a part of the inner wall of the pot higher than the inner bottom surface of the pot.

Then, for the type and quantity of gyoza to bake,
By adjusting the water level control valve in advance and setting the constant water level in the pot determined by the overflow pipe, even if water is supplied into the pot without a measuring cup, it will be a reasonable constant water level, and delicious gyoza grilled Stable cooking can be realized without variation. This operation can be easily performed even by part-time workers, so the practical effect is large.

An embodiment of the present invention will be described below with reference to the drawings. (Embodiment 1) FIG. 1 is a longitudinal sectional view of a heating cooker according to Embodiment 1 of the present invention. In FIG. 1, reference numeral 10 denotes a main body of the heating device, which is installed horizontally with respect to the floor surface. A pot 11 made of a heat-resistant material such as metal, ceramic, carbon, and porcelain is mounted inside the main body 10, and a flat portion 12 on which the dumplings are arranged and an outer peripheral portion of the flat portion 12 are provided on the inner bottom surface of the pot 11. Is provided with a bottomed groove 13 dug substantially over the entire circumference. A metal lid 15 provided with a plurality of exhaust holes 14 is supported by a fulcrum 16 at the upper part of the pan 11 and is mounted so as to be freely opened and closed to form a heating chamber 17. Reference numeral 18 denotes a gas burner as a heating means. As a heating means other than the gas, an infrared radiation heater or a sheath heater (not shown) may be cast into a lower portion of the flat portion 12 of the pan 11. 1
9 is a gyoza, 19a is a gyoza main body (ingredient), and 20 is a gyoza ear (skin). Reference numeral 21 denotes a constant water level surface of the water measured and supplied in advance in the pot 11. 22 is the lid 15
Handle. In addition, the groove 13 may be provided between the dumplings on the flat portion 12 of the pot 11. Although the amount of water injection is important depending on the type and quantity of the dumplings 19, the water supply means for determining the amount of water is made using a measuring cup, a water amount control valve, or the like. The shape of the pan 11 may be various, such as a round or rectangular shape, as long as it is flat.

Next, the operation and operation will be described. First, the pan 11 is preheated by the heating means 18. During this time, a plurality of frozen dumplings 19 or, depending on the restaurant, raw dumplings are arranged and arranged on the flat portion 12 of the pot 11, and then water is supplied from the upper portion of the dumplings 19 to a constant water level 21, and the lid 15 is opened. close. After a while, the water is boiled, and the gyoza 19 starts to be heated and is boiled while being thawed. The ears 20 of the gyoza 19, especially the bottom of the ears, are immersed in boiling water, so that sufficient water absorption is performed. On the other hand, from the upper surface of the ear 20 of the gyoza 19, the heating room 1
Since the entire surface is steamed by the saturated steam filled in 7,
Due to the two actions, the ears 20 of the gyoza 19 are in a raw state (β
(Starch) and boiled (α-starch, so-called gelatinized state) and cooked effectively. During this time, pot 11
The constant water level 21 in the inside continues to fall due to evaporation, and finally falls to the surface of the plane portion 12. From this time, the flat portion 12 loses contact with water, and the endothermic effect of water decreases, so that the surface temperature of the flat portion 12 rapidly rises and the baking action is started,
Raise the temperature to 100 ° C or higher. Therefore, the bottom part of the dumpling 19 starts to bake. The boiling water accumulated in the groove 13 provided in the flat portion 12 continues to evaporate, so that the gyoza 1
On the upper surface of the skin 20 of FIG. 9, the steaming action is continuously performed by the generated steam.

Therefore, the ears 20 of the gyoza 19 are soft without drying, and the core temperature of the ingredient 19 is heated by steam and cooked into α-starch to be completely α, and the bottom is baked brown and fox. is there.

As described above, in the present invention, frozen dumplings and water are put, and the water level of the hot water that has become hot water by heating the pot is lowered. Since the thawing, boiling and steaming actions, as well as the steaming and baking actions, are simultaneously cooked while absorbing water to the ear surface, the α-formation is effectively promoted, and the baking action proceeds at the same time, so in a short time, The gyoza's ears are soft and the bottom is baked to make it delicious.

Accordingly, the shortening of the cooking time allows the food to be provided to the customer faster, thereby improving the turnover rate and the profitability of the customer. Further, since the pan is not changed in special design specifications, the structure is simple and small, the price is low, and there is no restriction on installation and no complicated construction.

Embodiment 2 Embodiment 2 of the present invention will be described with reference to FIG.

Referring to FIG. 1, a pot 11 molded from a porcelain material
And a metal deposited film or a sintered metal plate as the conductive porous film 23 is baked on the inner bottom surface of the pot. And since the pot is made of a porcelain material, the whole pot is less likely to become dirty and sanitary. In addition, since a deposited film or a sintered metal plate is baked only on the bottom surface of the pot 11, the portion corresponding to the baked surface is more thermally conductive than the porcelain portion. Is good, temperature unevenness is less likely to occur, and the gyoza bottom is evenly baked without unevenness. In addition, since the surface of the vapor-deposited film or the sintered metal plate has a porous surface, cooking oil easily penetrates, seizure of the dumplings 19 on the bottom surface of the pan 11 is reduced, and there is no deformation of food ingredients.
We can provide beautiful cooked products to customers. Further, the cooking operation can be performed smoothly.

(Embodiment 3) Embodiment 3 of the present invention is a case where induction heating is used as a heating means. Hereinafter, description will be made with reference to FIGS.

FIG. 2 is a vertical sectional view of the cooking device,
Is a pot made of a heat-resistant dielectric material such as ceramic, and a flat heating plate 25 made of a conductive material having electromagnetic induction characteristics is detachably mounted on the inner bottom surface of the pot 24. FIG. 3 is a perspective view of the heating plate of the present embodiment. The corner portion 26 of the heating plate 25 has a shape more specially described than the side portion 27. For this reason, when the heating IT 25 is installed at the bottom of the pot, a gap 28 is formed between the inner side surface of the pot 24 and the side portion 27. This gap has the same positional relationship as that of the groove 13 shown in the first embodiment. Reference numeral 29 denotes a magnetic shield room, which surrounds the entire outer periphery of the pan 24 and has a space 30 having a fixed width below the pan 24. The space 30 has an appropriate value of 20 or more in practical dimensions obtained experimentally. Reference numeral 31 denotes a high-frequency induction heating heating coil supported on a support plate 32 made of a nonmagnetic material on the outer bottom surface of the pan 24. The heating coil 31 is preferably not a litz wire but a coil shape in which a copper wire made of a copper material and having a rectangular cross section is spirally wound. Incidentally, a groove 13 similar to that of the first embodiment may be provided on the inner bottom surface of the pot 24. Alternatively, the outer dimensions of the heating plate 25 may be simply made smaller than the inner diameter of the pan 24 so that a gap 28 is formed between the inner wall surface of the pan 24 and the side of the heating plate 25.

Next, the operation and operation will be described. Heating plate 2
The operations of arranging the frozen dumplings 19 on the top 5, performing operations such as water supply, thawing, boiling, steaming, and baking, and the operation are almost the same procedures, operations, and operation as those described in the first embodiment. Done. Here, the heating plate 25 disposed on the bottom surface of the pan 24 has a smaller heat capacity than the pan 24 and is configured so as to be separated from the pan 24, so that the entire heating plate 25 receives electric power supplied to the heating coil 31. Thus, a heating plate having a high power density and a high output can be obtained, and the supplied water can be immediately boiled. Also, since the heat exchange efficiency with water can be extremely high,
This is an element that can further reduce the cooking time. In addition, since the heating plate 25 is detachably disposed with respect to the pan 24, cleaning of residue generated on the lower surface of the pan 24 and the heating plate 25 during cooking, maintenance of the pan 24 and the heating plate 25, and the like are easy. And it will always be a sanitary cooker. Further, when the heating plate 25 is used upside down, the heating plate 25 can be used about twice as much, and the product life is extended, and the practical effect is great.

(Embodiment 4) The material of the heating plate 25 is formed by molding a conductive carbon material having electromagnetic induction heating characteristics.

Since the heating plate 25 is made of a carbon material, the specific gravity, the specific heat and the electric resistance are smaller than those of a general iron-based metal material. -Is improved. Further, since the temperature is uniformly increased due to the high thermal conductivity, the entire heating plate 25 can be maintained in a uniform high temperature state on average. Therefore, no matter where the gyoza 19 is placed on the heating plate 25, it is particularly boiled, steamed, and baked. You can cook stable grilled gyoza without unevenness. Further, the structure is richer in porosity than metal, and the coefficient of friction is small, so that the oil permeates into the heating plate 25 and the gyoza can be easily cooked without seizure. In addition, since there are no molds or breaks after cooking, it is possible to provide beautiful and delicious gyoza to customers.

(Embodiment 5) FIG. 4 is a sectional view of a principal part showing a heat insulating space formed between a pot and a heating plate according to Embodiment 5 of the present invention.

In FIG. 4, convex portions 33 are provided at the four corners of the corner 26 of the heating plate 25. When the heating plate 25 is inserted and placed in the pan 24, the inner bottom surface of the pan 24 and the heating plate 25
The convex portion 33 serves as a support point between the bottom surface and the bottom surface of the base member, thereby forming a heat insulating space 34 having a thin air layer. At this time, it is important to make the size of the gap 28 smaller. That is, water is accumulated in the gap 28 and the heat insulating space 34, respectively, and the amount of steam water during the steaming process is increased, thereby preventing excessive steaming and extending the cooking time. Note that the protrusions 33 can be provided not only on the front surface of the heating plate 25 but also on the back surface.
In addition, the convex portion may be provided on the inner bottom surface of the pot 24 instead of the heating plate 25 surface. This choice is determined by design conditions.

Next, the operation and operation will be described. Insulated space 34
When the heating plate 25 is heated by the heating plate 25, the heat conduction to the bottom surface of the pan 24 is cut off, and the amount of heat radiation is also suppressed.
The temperature rise rate is improved, the surface temperature is also increased, and the temperature rise time is reduced.

Further, the heat insulation space 34 allows the pan 24
The water supplied to the heating plate 25 is heated on both front and back sides of the heating plate 25, so that the heating efficiency is doubled, and the water boils in a short time, and the cooking speed before shifting to the thawing, boiling, steaming and baking actions is improved. Is done. This has an energy saving effect. Further, the seizure phenomenon of the pan 24 and the heating plate 25 due to the boiling liquid or the like generated during cooking is eliminated, and the cleaning and maintenance of the heating plate 25 are facilitated and the usability is improved.

(Embodiment 6) FIG. 5 is a longitudinal sectional view showing a cooking device according to Embodiment 6 of the present invention.

In FIG. 5, a metal cover 15 surrounding the outer periphery of the heating chamber 17 and a radio wave propagation path 35 for reflecting and propagating the microwave to the outer periphery of the heating chamber 17 are provided so that at least the microwave does not leak out of the heating chamber 17. The radio wave shielding chamber 36 is formed and made of a metal material surrounding the radio wave propagation path 35. The microwave generated from the magnetron 37 is supplied to the heating chamber 17 via the pot 11 and the lid 15 or a part of the side wall surface of the radio wave shielding chamber 36 via the rotating antenna 38 and the waveguide 39. Power is supplied into the heating chamber 17 from the power supply ports 40 provided respectively. Reference numeral 41 denotes a choke portion provided on the entire periphery of the joint surface between the radio wave shielding chamber 36 and the lid 15 for preventing microwave radio wave leakage.

Next, the operation and operation will be described. The water supply, thawing, boiling, steaming, and baking operations for the frozen dumplings 19 arranged on the heating plate 25 are performed by almost the same procedures, operations, and functions as those described in Examples 1 to 3. . In particular, as described above, in addition to the fact that the entire surface of the heating plate 25 is rapidly raised by the high-frequency induction heating action by the heating coil 34 and rises, the microwaves generated from the magnetron 37 generate the waveguide 39, the antenna 38, The heating chamber 17 passes through the heating chamber 17 directly through the power supply port 40 or through the pan 24 through the radio wave path 35.
It propagates inside and supplies power. Then, basically, in the case of a frozen dumpling, especially in the case of a frozen dumpling, the microwave is applied to the inside of the dumpling main body 19a and the skin 20 and rapidly heated and thawed. Next, while the boiled water is being used or the steam is being steamed, the microwave irradiation is performed while the gyoza body 19a or the epidermis 20 has sufficient water absorption required for pregelatinization. It becomes a very effective heating condition and the α-formation is promoted more effectively, so that it can be cooked faster and softer and more deliciously.

The microwave irradiation of the frozen dumplings has no effect even if the irradiation is carried out unnecessarily continuously, and it is necessary to find out particularly optimum conditions in the thawing process and the steaming process of the frozen dumplings.

(Embodiment 7) FIG. 6 is a partial longitudinal sectional view showing a main part of a cooking device according to Embodiment 7 of the present invention.

In FIG. 6, a water level control valve 42 is connected to a part of the inner wall of the pot 24 having a height equal to or higher than the inner bottom surface of the pot 24, and an overflow pipe 43 is mounted. Reference numeral 44 denotes a drain pipe connected to the end of the water level control valve 42, and reference numeral 45 denotes a drain tank for receiving water discharged from the drain pipe 44. The overflow pipe 43 may be provided on a part of the bottom surface of the pot 24. Also,
Although the internal structure of the overflow pipe 43 is not shown, it is configured so that the height of the water suction port of the trap can be freely changed by a substantially trap structure.

Next, the operation and operation will be described. If the constant level surface 21 in the pot 24 determined by the overflow pipe 43 is set in advance by adjusting the water level control valve 42 with respect to the type and quantity of the gyoza to be baked, water is supplied into the pot 24 without a measuring cup. Even so, since excess water is drained from the overflow pipe 43 into the drainage tank 45 from the drain pipe 44, a stable constant water level surface 21 can always be secured as long as the initial setting of the constant water level surface 21 is not mistaken. .

Therefore, a reasonable amount of boiling water can be ensured regardless of the difference in the skin component of the gyoza and the size of the gyoza, so that delicious dumplings can be stably cooked without variation. Since this operation can be easily performed by, for example, a part-time employee, the practical effect is large.

[0046]

As is apparent from the above description, according to the heating cooker of the present invention, the following effects can be obtained. (1) By providing a groove in a part of the flat surface of the bottom of the pan,
Arrange the frozen dumplings in the pot by absorbing water, boil the water by heating the pot, defrost and boil while absorbing water from the bottom of the frozen dumplings. It is possible to absorb the water sufficiently and to make it heated α, and to cook delicious fried gyoza in a short time. In addition, a small-sized, low-cost cooker with no installation restriction can be provided, and the practical effect is large.

(2) By providing a pot molded of a porcelain material and a conductive porous film on the inner bottom surface of the pot, the temperature rise characteristics of the heating surface become faster and, unlike the porcelain pot, heat conduction is different. The bottoms of the gyoza are evenly and evenly baked because the characteristics are good and temperature unevenness is unlikely to occur. In addition, since the surface is porous, cooking oil easily penetrates, seizure of dumplings on the bottom of the pot is reduced, and the shape of the ingredients is not lost, and the cooking operation is facilitated. Furthermore, the whole is hardly soiled and sanitary.

(3) A conductive heating plate provided on the inner bottom surface of the pot made of a heat-resistant dielectric material, a gap formed between an inner wall surface of the pot and a side portion of the heating plate, By installing a heating coil for high-frequency induction heating on the outer bottom surface, the heating plate is directly heated and heated via a pan, resulting in high heating efficiency and high output, and the heating plate immediately rises to the cooking temperature. Since the cooking is started almost without preheating, the cooking time can be shortened. In addition, since the heating plate can be easily attached to and detached from the pan, cleaning and maintenance of the pan are easy, and the life of the heating plate is approximately doubled when the pan is used upside down.

(4) Since the heating plate is made of a carbon material, it is lighter than a general iron-based metal, has a high induction heating efficiency, provides a high output, and improves the heating speed. Further, since the thermal conductivity is high, the temperature rises uniformly, so that the entire heating plate can maintain a uniform high temperature state on average. Therefore, no matter where the gyoza is placed in the pot, gyoza with no grilling unevenness is obtained. Furthermore, since the texture is more porous than metal and the coefficient of friction is small, oil easily penetrates into the inside of the pot.

(5) A heat insulating space is provided between the inner bottom surface of the pot and the lower surface of the heating plate. When the heating plate is heated by the heat insulating space, the heat conduction to the bottom of the pot is cut off, so that the temperature rise characteristics of the heating plate are improved, and the rising is promoted. Also, since the water supplied into the pot is heated on the front and back surfaces of the heating plate, the heating efficiency is doubled and the cooking speed is improved,
There is also an energy saving effect. In addition, the seizure phenomenon between the pot and the heating plate due to the broth or the like generated during cooking due to the heat insulating space is reduced, and the cleaning and maintenance of the heating plate are facilitated and the usability is improved. Further, since the heat insulating space performs the function of the groove, the configuration is simplified, and cost reduction can be expected.

(6) A high-frequency dielectric heating means is provided to supply microwaves generated from the magnetron into the heating chamber so that at least the microwaves do not leak.

Then, in addition to directly heating the heating plate by high-frequency induction heating, the inside of the frozen dumplings is directly heated by microwaves to speed up the thawing, and the core temperature of the dumpling component is rapidly increased. Due to the heating, the cooking time can be further reduced. In addition, since microwaves are well absorbed in water, particularly when low-temperature water is supplied, this has a positive effect on the promotion of heating, and further shortens the cooking time together with the induction heating means.

(7) An overflow pipe connected to a water level control valve is attached to a part of the inner side wall of the pot higher than the inner bottom surface of the pot.

Then, for the type and quantity of gyoza to bake,
By adjusting the water level control valve in advance and setting the constant water level in the pot determined by the overflow pipe, even if water is supplied into the pot without a measuring cup, it will be a reasonable constant water level, and delicious gyoza grilled Stable cooking can be realized without variation. Since this operation can be easily performed by, for example, a part-time employee, the practical effect is large.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view of a heating cooker according to Embodiments 1 and 2 of the present invention.

FIG. 2 is a longitudinal sectional view of a heating cooker according to a third embodiment of the present invention.

FIG. 3 is a perspective view of a heating plate according to a third embodiment of the present invention.

FIG. 4 is a sectional view of a main part showing a sectional space formed between a pot and a heating plate according to a fifth embodiment of the present invention.

FIG. 5 is a longitudinal sectional view showing a heating cooking device according to a sixth embodiment of the present invention.

FIG. 6 is a partial cross-sectional view of an overflow pipe portion of the heating cooking device according to the seventh embodiment of the present invention.

FIG. 7 is a longitudinal sectional view of a conventional gyoza fryer.

[Explanation of symbols]

 REFERENCE SIGNS LIST 11 pot 13 groove 15 lid 17 heating chamber 18 heating means 19 dumpling (foodstuff) 23 conductive porous film 24 pot 25 heating plate 28 gap 29 radio wave shielding room 31 heating coil 34 heat insulating space 37 high frequency induction heating means 42 water level control valve 43 Overflow pipe

Claims (8)

[Claims] 1. A pot and lid for storing food and water, a heating chamber formed by the pan and the lid, and a heating means for heating the pan, wherein the pot is filled with food and water, A cooking device in which, in the process of heating the food, a plurality of cooking actions such as boiling and steaming, or steaming and baking are simultaneously advanced with the decrease of the water level due to evaporation of the water, thereby shortening the cooking time. 2. The cooking device according to claim 1, wherein a groove is provided in a part of the inner wall surface of the pot. 3. The cooking device according to claim 1, wherein a pot formed of a porcelain material and a conductive porous film are provided on an inner bottom surface of the pot. 4. A pot made of a heat-resistant dielectric material for storing food and water, a metal lid, a heating chamber formed by the pot and the lid, and an electromagnetic induction heating characteristic mounted on the inner bottom surface of the pot. 4. A heating plate having: a gap formed between an inner wall surface of the pan and the heating plate; and a heating coil for high-frequency induction heating mounted on an outer bottom surface of the pan. The cooking device according to claim 1. 5. The cooking device according to claim 4, wherein the material of the heating plate is formed of a carbon material having electromagnetic induction heating characteristics. 6. The cooking device according to claim 4, wherein a heat insulating space is provided between an inner bottom surface of the pot and a lower surface of the heating plate. 7. A metal radio wave shielding chamber surrounding the outer periphery of the heating chamber so as to prevent leakage of microwaves, or a metal pot and a lid, and a high-frequency power supply for supplying microwaves generated from a magnetron into the heating chamber. The heating cooker according to any one of claims 1 to 6, further comprising dielectric heating means. 8. The cooking device according to claim 1, wherein an overflow pipe connected to a water level control valve is mounted on a part of an inner wall surface higher than an inner bottom surface of the pot.