JPS6235773B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a cooking utensil that combines the functions of grilling, roasting, and griddle in one device, by making plates such as a cooking plate and a saucer removable. It has a cooking function particularly suitable for grilling yakiniku and thick steaks, and has a compact structure.

Conventionally, electric hot plates have been used as electric cooking utensils for grilling meat or steak, but no one in which the plates can be separated has been put to practical use. Another type of cooking utensil that can be separated is a cooking utensil with a plate set on a hot plate type stove, but in this case, the hot plate itself takes time to heat up and has poor startup characteristics, and it does not get red hot, so conduction heating is the only option. It had the disadvantage that it could not be used and its grilling and roasting functions could not be fully demonstrated.

The present invention eliminates the above-mentioned conventional drawbacks by forming an air flow passage between the side wall of the plates and the inner wall of the lower body, and an embodiment thereof will be described in detail below.

An upper heater 2 is provided inside the upper body 1, an exhaust port 3 with a smoke removal device is provided on the upper surface thereof, a glass window 4 is attached in front of the upper heater 2, and the glass window 4 is attached to the lower body 6 by a hinge 5 and can be rotated freely. and upper body 1
It is rotated around the hinge 5 by an operating handle 7 attached to the front surface of the holder.

A lower heater 8 is provided on the lower body 6, and plates 9 are supported on a support material 10 made of earthenware in close proximity to or in contact with the upper part of the lower heater 8. A control box 11 is provided on the front of the lower body 6.
There is a timer 12 and a heater selector switch 13.
is installed.

Next, its operation will be explained.

Set the plates 9 on the support material 10, switch the heater changeover switch 13 to the lower heater 8,
When the timer 12 is set, the plate 9 is rapidly heated by the lower heater 8 and reaches the appropriate temperature.
At this time, the heat emitted downward by the lower heater 8 is reflected by the lower inner casing 14 in the lower body 6 and contributes to heating the plates 9, as well as heating the air in this area to increase the heat flow. No, this heat flow flows upward through the gap G between the side surface of the plates 9 and the side wall surface of the lower inner casing 14. This heat flow flowing upward contributes to the internal heating of the upper body 1, and together with the heat radiation from the upper surface of the plates 9, the upper part of the vessel is also preheated in a well-balanced manner.

In this state, as shown in FIG. 4, if the steak 15 is placed on the top surface of the plates 9 and grilled,
The plates 9, which are maintained at an appropriate high temperature by continuous high-power energization of the lower heater 8, satisfactorily grill the contact portion of the steak 15. At the same time, the heat flow flowing upward warms the parts other than the contact part between the steak 15 and the plates 9, where conductive heat is difficult to be transmitted, and reaches the coagulation temperature of the meat, and functions to prevent the meat juice from flowing out. Thereafter, the steak 15 is turned over and lightly grilled to obtain a very good steak 15. In this way, in the conventional electric cooker, the heat flow that escapes upward is changed to the present configuration, where the upper body 1 covers the upper surface of the lower body 6 to prevent the heat flow from dissipating, thereby heating the food. The efficiency is very high. Furthermore, when heating the plates 9 away from the lower heater 8, the lower heater 8
Since the temperature near the lower body 6 is extremely high, in the past, if the temperature exceeds the heat resistance limit of the lower body 6, it has been necessary to cover it with a heat insulating material or make the body larger.

However, if a gap G is provided between the side surface of the plates 9 and the side wall surface of the lower inner casing 14 as in this configuration,
Since the heat flow flows out through this part, excessive temperature rise as in the conventional case is suppressed.

In addition, although the case of the plate is described in FIG. 4 as the plates 9, as shown in FIG. 2, the saucer 1
The same effect can be achieved even if the gap G is provided by using the hole G.

As described above, in the present invention, plates are removably positioned on the lower heater provided in the lower body covered by the upper body, and air is formed between the side wall of the plates and the inner wall of the lower body. By forming a flow path, even when grilling thick steaks, etc., the temperature of the heated plates and appropriate convection ensure sufficient heating, allowing cooking under optimal conditions and with high heat. be able to. Furthermore, the upward flow of heat through the air flow passages also suppresses excessive temperature rises, which is of great industrial value.

[Brief explanation of the drawing]

Fig. 1 is a perspective view of an electric cooker according to an embodiment of the present invention, Fig. 2 is a perspective view of the lower part of the electric cooker, and Figs. 3 and 4 are cross-sectional views of the electric cooker. . 1... Upper body, 6... Lower body, 8... Lower heater, 9... Plates, G... Gap.

Claims (1)

[Claims] 1 Plates are removably positioned on a lower heater provided in a lower body covered by an upper body, and an air flow passage is formed between the side wall of the plates and the inner wall of the lower body. Electric cooker.