KR200302052Y1 - Hot plate of heat cookware - Google Patents

Abstract

The present invention relates to an induction plate of a heating cooker, and it is easy to discharge oil generated when roasting meat by a heat source, thereby suppressing soot or water vapor caused by boiling of residual oil, and quickly dissipating heat inside the induction plate. This reduces the replenishment of the cooling water, and maximizes the area on which the meat is placed by forming the oil discharge hole at the edge of the fire plate, and cooks meat by indirect heat by means of perforated plate welded to the lower part of the fire plate. The present invention relates to an unheated plate of a heating cooker, which can reduce the cost by forming a thin thickness.

That is, in a plate formed by bending the edges of the convex disc to form a concave portion and a flange portion so that foods such as meat can be baked or cooked by an external heat source, the heat inside the plate is formed on the upper surface of the flange. The heat dissipation groove for emitting light is radially formed and the oil discharge hole radially formed in the concave portion of the plate so that the oil generated in the meat can be discharged to the outside, and welded to the pin formed on the lower surface of the plate A perforated plate to dissipate heat by a plurality of radially formed perforations to bend the plate, and a plate plate seated on a plurality of locking jaws formed so that the lower surface of the flange portion of the platen welded to the perforated plate protrudes from the inside; It is characterized by one configuration.

Description

Hot plate of heat cookware

The present invention relates to an induction plate of a heating cooker, and more particularly, it is easy to discharge oil generated when roasting meat by a heat source to suppress soot or water vapor caused by boiling of residual oil, and to heat the inside of the induction plate. It quickly dissipates, reducing the replenishment of the coolant, and forming the oil discharge hole at the edge of the fire plate to maximize the area on which the meat is placed, and the meat is cooked by indirect heat by welding the perforated plate attached to the bottom of the fire plate. The present invention relates to a cooking plate of a heating cooker which can reduce cost by forming a thinner thickness than a conventional cooking plate.

Generally, the heating plate is a metal plate made of stainless steel or aluminum alloy, and the metal plate is heated by a direct flame from a heat source placed on the bottom of the raw food and placed on the metal plate. While being used as a way to be cooked in a tasting state.

1A and 1B are a perspective view and a cross-sectional view showing a conventional bulge plate, which is conventionally bulge plate 1 is bent concave toward the edge of the convex metal circular plate and the flange (2) is formed and the An oil discharge hole 3 having a predetermined length in a radial direction is formed radially at a concave portion, and radiates heat generated when the oil discharge hole 3 grills meat, and is directly heated on the lower surface of the plate. Because the meat is cooked, it is inevitable that the thickness of the grill plate 1 is thick, and the meat is cooked by direct heat and sticks to the grill plate 1 or the meat is burned in a short time, and the space between the respective oil outlets 3 is made. There was a problem that the oil generated from the meat is flat and remains on the plate 1 to boil and steam.

FIG. 2 is a cross-sectional view showing a plate of another conventional embodiment, in which a plate 1 is conventionally bent at an edge of a convex metal circular plate so that a flange 2 is formed and is vertically predetermined length at an edge of the plate 1. Oil discharge hole (3) having a radially formed and the heat dissipation hole (4) radially penetrates the upper surface of the flange (2) and a plurality of perforations (6) on the lower surface of the platen (1) A radially formed perforated network 5 and an auxiliary perforated network 7 having a plurality of perforations 6 formed in a plate shape inside the perforated network 5 are provided so that heat is distributed evenly. 3) is located at the lower end of the platen 1 with a predetermined interval, so the oil generated from meat should be more than the proper amount. However, if it is less than the amount that can be discharged, a small amount of oil will evaporate from the platen 1 by heat and vapor Generated or oil There was this scattering issue.

The present invention is devised to solve the problems of the prior art, it is easy to discharge the oil generated when roasting meat by the heat source to suppress the soot or water vapor generated by boiling the residual oil, the inside of the grill The heat dissipates quickly to the outside to reduce the number of replenishment of the coolant in the plate, and the oil discharge hole is formed at the edge of the plate to maximize the area where meat is placed, and the perforated plate welded to the bottom of the plate Since the meat is cooked by indirect heat by forming a thinner thickness than the conventional grill plate, the purpose is to provide a grill plate of the heating cooker that can reduce the cost.

1A and 1B are a perspective view and a cross-sectional view showing a conventional bull plate,

2 is a cross-sectional view showing a plate of another conventional embodiment;

3 is an exploded perspective view showing an example of a plate of the heating cooker of the present invention,

4 is a cross-sectional view showing a combined plate of the heating cooker.

<Description of Symbols for Major Parts of Drawings>

10: plate 11: flange

12: heat dissipation groove 13: oil discharge hole

13 ': inclined portion 14: pin

15: punched plate 16: punched

20: fire plate 21: hanging jaw

22: turning

In order to achieve the above object, the present invention, in the grill plate formed by bending bent to form a concave portion and the flange portion of the convex disk to be placed on the food, such as meat and baked or cooked by an external heat source,

A heat plate having a heat dissipation groove radially formed on the upper surface of the flange and radially formed, and an oil discharge hole formed radially in a concave portion of the plate so that oil generated in meat can be discharged to the outside; and a lower plate of the plate. A plurality of hooks formed by welding a pin formed on a surface of the plate and bending the disc to dissipate heat by a plurality of radially formed holes, and a lower surface of the flange portion of the bulging plate welded to the plate; Characterized in that the configuration provided with a plate receiving seated on the jaw.

Hereinafter, with reference to the accompanying drawings the fire plate of the heating cooker of the present invention is as follows.

Figure 3 is an exploded perspective view showing an example of a plate of the heating cooker of the present invention, Figure 4 is a cross-sectional view showing a combination of the plate of the heating cooker, the plate of the heating cooker of the present invention is a heat formed in the flange (11) The gap inside the radiating plate 10 and the flange 11 of the radiating plate 10 are formed in the projection 22 formed to protrude from the engaging jaw 21 of the radiating plate 20. Along with being discharged, the inclined portion 13 'formed between the oil discharge holes 13 and the oil discharged in the process of grilling meat is guided to facilitate the discharge of oil into the oil discharge holes 13.

In addition, the perforated plate 15 is welded to the center of the lower surface of the platen 10 to cook meat by indirect heat, and the plate plate 15 is repeatedly expanded and contracted by repeated heating and cooling. ) Welded area is deformed to prevent separation and improve durability.

That is, in the bulge plate 10 formed by bending the edges of the convex disk to be concave and the flange (11) formed so that food, such as meat, can be baked or cooked by an external heat source, the flange A heat dissipation groove 12 is formed radially on the upper surface of the portion 11 so that the oil generated in the meat may be discharged to the outside so that the concave portion of the plate 10 may have a heart shape. The oil discharge hole 13 is radially formed, and the spot plate 10 having a plurality of fins 14 formed on the center and the center of the bottom surface is spot-welded to the bottom surface of the plate 10, and radially radiates. Perforated plate (15) bending the disc formed with the perforated plate and the platen (10) welded to the perforated plate 15 is seated, the plate plate 20 for receiving the water to cool the platen 10 heated by the heat source therein (20) It is composed of

The fire plate 10 is an inclined portion 13 'having an inclination at both ends of the oil discharged in the process of roasting meat formed at each of the oil discharge constructions 13 as a guide, so that the oil flows downward and the inclined portion ( 13 ') is guided to both sides of the oil discharge hole (13) is easy to discharge the oil.

At least three or more protrusions 22 protruding from the heat dissipation grooves 12 formed on the upper surface of the flange 11 and the engaging jaw 21 of the unloading plate 20 are formed in the gaps formed by the unloading plate 10. Heat inside the platen 10 is dissipated.

The perforated plate 15 welded to the lower surface of the fire plate 10 prevents concentration of heat applied from the outside and transfers indirect heat, thereby preventing meat from sticking or burning.

The perforated plate 15 is welded to the pin 14 formed at the center of the lower surface of the bull plate 10 to improve the durability as compared to the stretching phenomenon generated in the perforated plate 15 due to repeated heating and cooling.

Therefore, the oil generated when the meat is grilled by the heat source passes through the inclined portion 13 'with the inclined portion 13' between the oil discharge holes 13 radially formed at the bottom of the fire plate 10 to the oil discharge holes 13. The discharge is smooth and the production of water vapor generated by boiling oil remaining at the bottom of the platen 10 is suppressed, and the meat is cooked by indirect heat by attachment of the perforated plate 15 so that it is not burned or pressed. The heat generated between the fire plate 10 and the fire plate 20 is immediately dissipated between the formed heat dissipation hole 12 and the fire plate 10 seated on the protrusion 22 of the fire plate support 20. To extend the evaporation of the water contained within the baffle 20.

The plate of the heating cooker of the present invention is easy to discharge the oil generated when roasting meat by the heat source to suppress the soot or water vapor caused by the boiling of the residual oil, and quickly heat the inside of the plate to the outside The number of times that the coolant is added to the fire plate is reduced by diverging, and the oil discharge hole is formed at the edge of the fire plate to maximize the area where the meat is placed, and the meat is indirectly heated by indirect heat by the perforated plate welded to the lower part of the fire plate. As it is cooked, it is possible to reduce the cost by forming a thinner thickness than the conventional bull plate.

Claims (3)

In the bull plate 10 formed by bending the edges of the convex disk and the flange 11 to form food and other foods such as meat, and baked or cooked by an external heat source, The heat dissipation groove 12 for dissipating heat inside the fire plate 10 is radially formed on the upper surface of the flange 11, and oil is discharged to the concave portion of the fire plate 10 so that oil generated in meat can be discharged to the outside. Heat is dispersed by a plurality of perforations 16 radially formed by welding the plate 13 radially formed with the ball 13 and the pin 14 formed on the lower surface of the plate 10 by bending the disc. Perforated plate 15 and the lower surface of the flange 11 of the flap plate 10 welded to the perforated plate 15 to be seated on a plurality of engaging jaw 21 formed to protrude from the inside The heat plate of a heating cooker characterized by the configuration provided with). According to claim 1, Inclined portion 13 'is formed integrally between each of the oil discharge hole 13 to guide the oil generated in the meat by the heat source to be discharged smoothly to the oil discharge hole (13) The plate of the heating cooker, characterized in that formed. The plate of claim 1, wherein three protrusions (22) are formed to protrude from the catching jaw (21) formed inside the plate holder (20).