JPS6112493Y2 - - Google Patents

Description

[Detailed explanation of the idea]

The present invention relates to a cooking device, and more particularly to a cooking device that heats food using a burner. Conventional gas stoves use radiation heat transfer from the gas burner's flame and convection heat transfer from the combustion gas to heat and cook objects such as pots, and are excellent as a cooking heat source. However, it is necessary to provide a trivet in order to position the object to be heated at a distance above the burner, and it cannot be said to be aesthetically pleasing. Moreover, it is troublesome to clean when it becomes dirty due to boiling over from a pot or the like. On the other hand, electric stoves that use sheathed heaters cook by placing a pot or other object on a heating plate and using heat conduction, and have a sleek appearance that is aesthetically pleasing as well. Easy to care for. However, with an electric stove, only the portion of the object to be heated, such as a pot, that is in contact with the heating plate is heated, so uneven heating occurs in areas such as the pot that protrude from the heating plate. Also, since only the bottom of the pot that comes into contact with the heating plate is heated, it is not suitable for cooking in an earthen pot, such as when cooking in an earthenware pot by enveloping it in hot air. The purpose of the present invention is to solve the above-mentioned technical problems, and to provide a cooking device that can envelop the object to be heated with hot air and heat it evenly, has an excellent appearance, and is easy to maintain. . Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a perspective view showing the external appearance of a cooking device that is the basis of the present invention, and FIG. 2 is a simplified cross-sectional view taken along the section line - in FIG. 1. The main body 1 of this cooking device is box-shaped and has a top plate 2 on top.
is installed horizontally. A pair of circular openings 3 are formed at intervals in the top plate 2, and each opening 3
A hot plate 4 is placed on each. Inside the main body 1, gas burners 5 are provided facing upward corresponding to the respective openings 3, and gas supply pipes 6 penetrating the side wall 1a of the main body 1 are connected to the gas burners 5, respectively. Each gas supply pipe 6 is connected to a gas supply source (not shown) via a rubber hose or the like. When cooking, the object to be heated, such as the pot 7, is placed on the hot plate 4, and the front plate 1b of the main body 1 is heated.
Operate the dial 8 provided on the screen. As a result, gas fuel such as city gas is supplied to the gas burner 5 and combusted, and the pot 7 is heated via the hot plate 4 heated by the combustion heat, and the combustion gas from the gas burner 5 is heated to the pot 7. It flows upward along the outer circumferential surface of the pot 7, and the pot 7 is heated by the convection heat transfer. FIG. 3 is a sectional view taken along the section line - in FIG. 2. The hot plate 4 includes a disk portion 9 and a cylindrical portion 1 extending downward from the peripheral edge of the disk portion 9.
Including 0. The inner diameter of the cylindrical part 10 is chosen to be larger than the opening 3. On the lower inner surface of the cylindrical portion 10,
A conical support member 11 whose diameter decreases downward is fixed. FIG. 4 is an enlarged sectional view of the vicinity of the hot plate 4 and gas burner 5. At the upper periphery of the gas burner 5,
An annular support surface 13 is formed so as to form a step with the upper surface 5a. The lower end of the support member 11 is placed on this support surface 13, thereby supporting the hot plate 4. With the hot plate 4 placed above the gas burner 5, an airtight combustion chamber 12 is formed within the hot plate 4. A plurality of exhaust ports 14 are formed in the cylindrical portion 10 of the hot plate 4 at intervals in the circumferential direction at a position above the support member 11. At the upper edge of each exhaust port 14, an exhaust guide portion 15 is formed, which is curved radially inward and has a relatively large radius of curvature R within a vertical plane that includes the axis of the cylindrical portion 10. Further, at the lower end of the cylindrical portion 10, a juice receiving portion 16 is provided which is concave downward in the vertical plane and curved radially outward.
is formed around the entire circumference. The hot plate 4 is preferably made of metal with excellent thermal conductivity and heat resistance strength, but may be made of other materials. To heat food using the pot 7, the pot 7 is placed on the disk portion 9 of the hot plate 4 as shown in FIG. 2, and the gas burner 5 is ignited. gas burner 5
The hot plate 4 is heated by the combustion of the hot plate 4, and the pot 7 is heated by heat conduction from the disk portion 9 of the hot plate 4. Further, the combustion gas from the gas burner 5 flows upwardly as shown by the arrow 17 in FIG. 2, and then flows outwardly from each exhaust port 14 of the cylindrical portion 10. The combustion gas rises along the outer circumference of the cylindrical portion 10 and reaches the pan 7.
wrap around. Therefore, the pot 7 is heated by the conductive heat from the hot plate 4, and is also heated by being surrounded by high-temperature combustion gas, so that the pot 7 is efficiently heated. Furthermore, the combustion gas discharged from the exhaust port 14 rises close to the outer peripheral surface of the cylindrical portion 10 while forming a thin layer along the exhaust guide portion 15 . Therefore, even if the object to be heated is smaller in diameter than the disk portion 9 of the hot plate 4, the combustion gas can envelop the object and efficiently heat the object. When there is boiling over from the pot 7 during heating, the boiling over is received by the soup receiving part 16 of the hot plate 4. Therefore, the top plate 2 of the main body 1 is prevented from getting dirty. Moreover, since the juice receiving part 16 is heated to a high temperature by the gas burner 5, the boiled liquid is burnt off and performs a so-called self-cleaning function, so that cleaning becomes easy. Furthermore, since the high temperature combustion gas is discharged from the exhaust port 14 above the top plate 2, it does not come into contact with the top plate 2 of the main body 1, thereby preventing the top plate 2 from overheating. . In particular, when a gap 18 is formed between the outer peripheral surface of the support member 11 and the inner peripheral surface of the opening 3 as shown in FIG. Overheating of the plate 2 can be reliably prevented. Furthermore, since the combustion chamber 12 is formed airtight, combustion gas is reliably prevented from flowing back into the main body 1.
This ensures that the equipment inside is prevented from being burnt out by high-temperature combustion gas. In this way, in this cooker, the object to be heated, such as the pot 7, is placed on the hot plate 4 and heated, so there is no need for a trivet, which is always required with a conventional gas stove. The cooker has a clean appearance and has an excellent appearance. Further, there is no risk of boiling over the gas burner 5 from the pot 7 or the like. As a result, boiling over may clog the flame hole of the gas burner, or the gas burner 5 may become clogged.
It does not corrode and has excellent durability. Therefore, the material of the gas burner 5 can be made of a lower grade material than that of the conventional gas stove. FIG. 5 is a sectional view of one embodiment of the present invention, and FIG.

【table】

[Table] The purpose of this invention is not to improve thermal efficiency, but to improve the appearance of the cooker, and by increasing the turndown ratio, it aims to improve the heat simmering and heat retention functions. Therefore, although there is a slight decrease in thermal efficiency as shown in Table 1, it is not at a level that poses a practical problem. Table 2 shows the concentration of nitrogen oxides contained in the exhaust gas of the above-mentioned examples. In this Table 2, the air ratio λ is converted to 1. Gas fuel is 6C, indoor temperature 20℃, humidity 60%, gas fuel pressure 100mmH ₂ O
The input was approximately 2,000 Kcalh, and a hood was installed above the gas stove to collect the exhaust gas for measurement.

[Table] In the embodiment, a surface combustion method using all primary air is adopted to enable combustion within the cooking device main body 1. Therefore, the generation of nitrogen oxides is extremely low. In this example, a Bunsen burner may be used, and in this case, the same experimental results as those obtained when using the Bunsen burner shown in Table 2 could be obtained. Regarding CO/CO ₂ , the experimental results shown in Table 3 were obtained. The gas fuel used was 6C, and the ON−
For OFF combustion, the ON period/OFF period is approximately 20/28.

[Table] In the example, CO/CO ₂ was lower than that of Bunsen burner.
Although the value is slightly higher, it is sufficiently lower than the standard value of 0.01 for city gas stoves according to the Japanese Industrial Standards, so there is no problem at all. In addition, in this embodiment, a hot plate is placed above the burner, so even if boiling over occurs, the liquid will flow regardless of the burner.Therefore, the flame holes that occur with conventional burners will not get clogged, and over time. There is no deterioration and stable thermal firing performance can be obtained over a long period of time. In this way, the safety of the present invention was confirmed. As described above, according to the present invention, the air conditioner is composed of a disc part and a cylindrical part concentrically connected to the disc part, and a plurality of exhaust ports are formed in the cylindrical part at intervals in the circumferential direction. The hot plate is placed above the opening facing the burner to form an airtight combustion chamber, so the object to be heated is placed on the hot plate and heat conduction from the hot plate is achieved. Efficient heating can be achieved by heating by heating and by heating by wrapping in combustion gas. Moreover, there is no need to arrange a trivet like in conventional gas stoves, and the structure is clean and aesthetically pleasing, making it easy to maintain. In addition, since the burner is not exposed to boiling water, clogging and corrosion of the burner can be prevented as much as possible. Furthermore, combustion gas is exhausted from above the top plate, so
This prevents the top plate from overheating. Furthermore, since the combustion chamber is formed airtight, combustion gas is reliably prevented from flowing back into the main body. In addition, in the present invention, since the burner is biased by a spring, the annular support surface formed at the upper periphery of the burner comes into contact with the lower surface of the periphery of the opening of the top plate, eliminating any gap and eliminating the gap between the top plate and the top plate. Dimensional differences caused by distortion etc. are absorbed. Therefore, the slight pressure in the combustion chamber prevents the hot air in the combustion chamber from flowing into the walls of the top plate, thereby preventing localized abnormal overheating and preventing the burner from incomplete combustion. This prevents the occurrence of The hot plate is placed on the top plate, and a pan or the like is placed on the hot plate, so that the hot plate can stably receive the load of the pan.

[Brief explanation of the drawing]

Fig. 1 is a perspective view showing the external appearance of the cooking device that is the basis of the present invention, Fig. 2 is a sectional view taken from the cutting plane line - of Fig. 1, and Fig. 3 is a sectional view taken from the cutting plane line - of Fig. 2. 4 is a sectional view of the vicinity of the hot plate 4 and gas burner 5, and FIG. 5 is a sectional view of an embodiment of the present invention. 1... Main body, 2... Top plate, 3... Opening, 4...
...Hot plate, 5...Gas burner, 9...Disc part, 1
0... Cylindrical portion, 11... Support member, 12... Combustion chamber, 13... Support surface, 14... Exhaust port, 15...
...exhaust guide section, 16...juice receiving section, 20...spring, 21...support section.

Claims (1)

[Scope of utility model registration request] An opening facing the burner is formed in the top plate of the main body in which the burner is housed upward, and at an upper position covering the opening, there is a disk portion for placing the object to be heated, and the disk portion. and a cylindrical portion having a plurality of exhaust ports extending downward from the peripheral edge of the burner and having a plurality of exhaust ports formed at intervals in the circumferential direction, the hot plate is placed so as to airtightly form the combustion chamber of the burner, An exhaust guide portion is formed at the upper edge of each exhaust port in the cylindrical portion of the cylinder, and is curved radially inward with a relatively large radius of curvature in a vertical plane including the axis. A cylindrical support part surrounding the opening and protruding upward is formed, and the hot plate is placed on a top plate with its cylindrical part inserted into the support part, and the upper peripheral edge of the burner The cooking appliance is characterized in that an annular support surface is formed in contact with a lower surface of a peripheral edge of the opening, and the burner is biased upward with a flame hole facing the opening.