JPH10261481A - Skillet for electromagnetic cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To stabilize the temperature of a skillet at the time of heating even in the case of cooking with a different electromagnetic cooker, and enable the similar cooking at any time by using a magnetic metal material having a Curie temperate in a specified temperature range so as to form a skillet for electromagnetic cooker. SOLUTION: A metal material 11a having a Curie temperature at 140-260 deg.C is used so as to form a skillet 11. Low-temperature cooking is performed at 140-200 deg.C of Curie temperature, and high-temperature cooking is performed at 200-260 deg.C of Curie temperature so as to perform the good cooking, and since the skillet 11 is not heated to a temperature more than the Curie temperature, excessive burning of the material to be cooked can be prevented. Since the heating is performed by the maximum output till the cooking temperature achieves be set temperature, rising time can be shortened, and heating by the maximum output is automatically performed to the set temperature in response to the lowering of the temperature of the skillet 11 at the time of putting a material to be cooked into the skillet 11. Since temperature can be accurately set, stabilized cooking is enabled.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a frying pan for an electromagnetic cooker having a self-temperature control function.

[0002]

2. Description of the Related Art Conventionally, when cooking a frying pan menu using an electromagnetic cooker, a method has been used in which a frying pan made of iron or stainless steel is used and cooking is performed under an optimal set temperature condition.

[0003]

However, in the above-mentioned conventional electromagnetic cooker, the temperature at the bottom of the frying pan is detected by a thermistor installed on the back surface of a ceramic top plate having low heat conductivity, and the temperature control of the cooking surface of the frying pan is performed. Therefore, a large difference occurs between the detected temperature of the thermistor and the temperature of the cooking surface of the frying pan, and it has been difficult to determine the accuracy of the set heating temperature. In particular, when the bottom surface of the frying pan to be used has a large warpage or deformation, the above tendency is more remarkably observed, which is more difficult.

[0004] As described above, since the heating temperature is not stable, even cooks who are not good at cooking, beginners, and skilled persons, when cooking for the first time with an electromagnetic cooker or when newly purchasing a frying pan, scorch the food. Often, there was a problem.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a frying pan for an electromagnetic cooker that can be cooked safely by a frying pan without fail, even for beginners as well as beginners who are not good at cooking.

[0006]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, a frying pan for an electromagnetic cooker according to the present invention is provided.
The magnetic metal material having a Curie temperature of 60 ° C. is used.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention uses the characteristic of a temperature-sensitive stainless steel that loses magnetism when the temperature exceeds a predetermined Curie temperature. When the heating of the temperature-sensitive stainless steel is started from normal temperature, the temperature becomes the Curie temperature. Until the temperature-sensitive stainless steel reaches the Curie temperature, the magnetic properties of the temperature-sensitive stainless steel change and the amount of generated heat is reduced. That is, it has a self-temperature control function. Therefore, the temperature-sensitive stainless steel does not heat the frying pan above the Curie temperature, so that it is possible to prevent the food in the frying pan menu from being excessively scorched and to stabilize the quality of the food.

[0008] The invention according to claim 1 is characterized in that the temperature ranges from 140 ° C to 26 ° C.
It is a frying pan for an electromagnetic cooker using a magnetic metal material having a Curie temperature of 0 ° C. The frying pan is often used for cooking baked and stir-fried foods,
A cooking temperature of 140 ° C. to 260 ° C. is said to be most suitable. Among them, especially from 140 ° C to 200
Suitable for cooking at relatively low temperatures in the temperature range of
Those having a temperature range of 00 ° C. to 260 ° C. have an effect that good-quality cooking is possible when used for cooking at a relatively high temperature.

The invention according to claim 2 uses a metal material for the frying pan main body into which the food is to be put and integrates the magnetic metal material into a portion of the bottom of the frying pan which is to be induction heated, so that aluminum is generally used alone. Although it cannot be used as a frying pan for an electromagnetic cooker, it has an effect of being usable as a frying pan for an electromagnetic cooker by joining a temperature-sensitive stainless steel as a magnetic metal material to the bottom of the frying pan body.

According to a third aspect of the present invention, a metal material is used for a frying pan body for holding a food, and the magnetic metal material according to the first aspect is located at the lowermost layer of an induction-heated portion at the bottom of the frying pan. In order to integrate a non-magnetic metal material with good heat conduction between the and the magnetic metal material,
The use of aluminum as the non-magnetic metal material has the effect of increasing the heat uniformity, eliminating the unevenness of grilling of the cooked food, and stabilizing the workmanship.

The invention according to claim 4 is a non-magnetic metal material.
By suitably selecting the brazing material and the flux at the time of joining with the magnetic metal material, there is an effect that joining can be performed more easily than other joining methods.

In addition, in the present invention, since the temperature of the frying pan does not rise above the Curie temperature, when a fluorine coat (melting point: 265 ° C.) is applied as a surface treatment, deterioration of the fluorine coat is significantly suppressed. The durability of the frying pan increases. Also, since it is not exposed to very high temperatures, it does not rust. The composition of the temperature-sensitive stainless steel at 140 ° C. to 260 ° C. is preferably as shown in Table 1 or Table 2.

[0013]

[Table 1]

[0014]

[Table 2]

[0015]

【Example】

(Embodiment 1) Hereinafter, a first embodiment of a frying pan for an electromagnetic cooker according to the present invention will be described with reference to FIG.

FIG. 1 is a sectional view of a state in which a frying pan for an electromagnetic cooker (hereinafter referred to as a frying pan) is placed on the main body of the electromagnetic cooker. In FIG. 1, reference numeral 11 denotes a frying pan, and reference numeral 12 denotes a heating coil built in the electromagnetic cooker main body. Reference numeral 13 denotes a top plate made of ceramics installed on the upper portion of the electromagnetic cooker main body.

Reference numeral 11a denotes a metal material of a frying pan main body into which the food is to be put, and the plate material is aluminum having a thickness of 5.0 mm and an inner diameter of 240 mm. In addition, a plate having a predetermined Curie temperature in a portion just below the induction-heated plate with a thickness of 0.6
A temperature-sensitive stainless steel 11b having a diameter of 5 mm and a diameter of 235 mm is integrated by brazing.

By the way, temperature-sensitive stainless steels having Curie temperatures varied from 100 ° C. to 300 ° C. are prepared, and frying pans having Curie temperatures of 100 ° C. to 300 ° C. are prepared using these temperature-sensitive stainless steels. did. The cooking evaluation of the frying pan menu was performed using the frying pan thus prepared. The cooking of the frying pan menu was performed for six types: 1) hot cake, 2) stir-fried vegetables, 3) okonomiyaki, 4) crepe, 5) yakisoba, and 6) thinly fried egg. A commercially available electromagnetic cooker body was used, and cooking was performed five times in succession, and the burntness and fire of the cooked food were examined. The results are shown in Tables 3 and 4.

[0019]

[Table 3]

[0020]

[Table 4]

As shown in Table 3, when the hot cake was cooked, in a frying pan having a Curie temperature lower than 140 ° C., the fire did not pass through among the foods on which the surface of the cooked food did not burn, which was not a favorable result.

On the other hand, at 200 ° C. or higher, although the fire passes to a medium extent, the surface of the cooked product was scorched, and when it exceeded 260 ° C., the surface of the frying pan was scorched.

However, the temperature of 140 ° C. to 200 ° C.
With a Curie temperature of ° C., no problem was observed in both burning and burning, and favorable results were obtained. Similarly, the other five types of menus were evaluated. As a result, good results were obtained for crepes and thinly-baked eggs in a frying pan using a temperature-sensitive stainless steel having a Curie temperature of 140 ° C. to 200 ° C.

As shown in Table 4, the Curie temperature was 2
If the stir-fried vegetables are cooked in a frying pan lower than 00 ° C, there will be no scorch, but the fire is bad and raw grilled. No favorable results were obtained. However, when the temperature was from 200 ° C. to 260 ° C., there was no problem in both burning and burning, and favorable results were obtained. Similarly, the other five menus were evaluated. As a result, good results were obtained for okonomiyaki and yakisoba in a frying pan using a temperature-sensitive stainless steel having a Curie temperature of 200 to 260 ° C.

From the above, a frying pan for an electromagnetic cooker having a Curie temperature in a temperature range of 140 ° C. to 200 ° C. is suitable for cooking at a relatively low temperature, and 200 ° C. to 260 ° C.
It can be seen that a frying pan for an electromagnetic cooker having a Curie temperature in the above temperature range can perform good-quality cooking when used for cooking at a relatively high temperature.

(Embodiment 2) In FIG. 2, 21 to 23 are the same as 11 to 13 of the first embodiment, respectively.

The reference numeral 21a denotes a metal material of a frying pan main body into which a food is to be put, and is made of SUS304 having a plate thickness of 0.6 mm and an inner diameter of 240 mm. Also, the top plate 23
A temperature-sensitive stainless steel 21b having a predetermined Curie temperature and having a thickness of 0.65 mm and a diameter of 235 mm is located in the lowermost layer of the induction-heated portion of the frying pan bottom that is in contact with the side, between the frying pan body and the temperature-sensitive stainless steel. Aluminum 21c having a plate thickness of 5.0 mm and a diameter of 235 mm having good heat conductivity is integrated by brazing. The same Curie temperature of the temperature-sensitive stainless steel in the range of 100 ° C. to 300 ° C. was prepared in the same manner as in Example 1 to prepare each frying pan. The cooking menu was 6 prepared in Example 1.
As a result of evaluation using various menus, the same tendency as in Example 1 was obtained.

For reference, the temperature change when cooking the stir-fried vegetables using a frying pan having a Curie temperature of 240 ° C. in Example 2 will be described with reference to the graph of FIG.

When heating of the frying pan is started at the timing of (a), heating is performed with the maximum power until the Curie temperature of 240 ° C. is reached (b). After reaching the Curie temperature, the output of the induction heating decreases, and the temperature of the frying pan is maintained at 240 ° C. When the food is put in at the timing of (c),
The temperature of the frying pan decreases, but the heat automatically rises and rises to the Curie temperature. After the cooked food is moderately heated, the cooked food is re-introduced. However, as in (c), even if the temperature of the frying pan decreases, the heating power automatically rises and falls, and the temperature of the frying pan is kept as constant as possible. Try to keep.

From this, the cook can cook with a stable quality without operating the heat setting of the electromagnetic cooker.

As described above, in the embodiment of the present invention, aluminum or SUS304 was used as the frying pan main body, but the present invention is not limited to this.
Iron, copper, etc. may be used. The aluminum provided between the frying pan body and the temperature-sensitive stainless steel may be any good heat conductor.

[0032]

As described above, according to the present invention, 140
The use of a magnetic metal material having a Curie temperature of from 260 ° C. to 260 ° C. makes the material having a Curie temperature of from 140 ° C. to 200 ° C. suitable for relatively low-temperature cooking.
If the curie temperature is between 00 ° C and 260 ° C, it can be cooked with good quality when used for cooking at relatively high temperatures, and it will not be heated above the set temperature, thus preventing excessive burning of the food. Can be.

Since the heating is performed at the maximum output until the temperature reaches the set temperature, the rise time (preheating time) can be minimized.
The maximum heating is automatically performed until the set temperature is reached, and since the temperature accuracy with respect to the set temperature is extremely good, a stable workmanship can be obtained.

Further, if this frying pan is used, even when cooking is performed in a different electromagnetic cooker, the temperature of the frying pan during heating is stable, and the same workmanship can be obtained. It is possible to provide a frying pan for an electromagnetic cooker that can be safely cooked by a frying pan without fail, even for beginners as well as skilled workers.

[Brief description of the drawings]

FIG. 1 is a diagram illustrating a use state of a frying pan for an electromagnetic cooker according to a first embodiment of the present invention.

FIG. 2 is a diagram illustrating a use state of a frying pan for an electromagnetic cooker according to a second embodiment of the present invention.

FIG. 3 is a temperature characteristic diagram of the frying pan for an electromagnetic cooker.

[Explanation of symbols]

 11 Frying pan 11a Metal material 11b Magnetic metal material 12 Heating coil 13 Top plate 21c Non-magnetic metal material

Claims (4)

[Claims] 1. A frying pan for an electromagnetic cooker using a magnetic metal material having a Curie temperature of 140 ° C. to 260 ° C. 2. The frying pan for an electromagnetic cooker according to claim 1, wherein the magnetic metal material is formed integrally with the bottom of a frying pan made of a metal material. 3. The frying pan for an electromagnetic cooker according to claim 1, wherein a non-magnetic metal material having good heat conductivity is arranged between the frying pan body and the magnetic metal material. 4. The frying pan for an electromagnetic cooker according to claim 2, wherein the different materials are joined by brazing.