WO2014203426A1 - Appareil de cuisson chauffant - Google Patents

Appareil de cuisson chauffant Download PDF

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Publication number
WO2014203426A1
WO2014203426A1 PCT/JP2013/084016 JP2013084016W WO2014203426A1 WO 2014203426 A1 WO2014203426 A1 WO 2014203426A1 JP 2013084016 W JP2013084016 W JP 2013084016W WO 2014203426 A1 WO2014203426 A1 WO 2014203426A1
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WO
WIPO (PCT)
Prior art keywords
cooking
plate
support plate
temperature
cooling
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Application number
PCT/JP2013/084016
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English (en)
Japanese (ja)
Inventor
板倉　克裕
桂児 北林
健司 新間
晃 三雲
仲田　博彦
Original Assignee
住友電気工業株式会社
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Filing date
Publication date
Application filed by 住友電気工業株式会社 filed Critical 住友電気工業株式会社
Publication of WO2014203426A1 publication Critical patent/WO2014203426A1/fr

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/067—Horizontally disposed broiling griddles
    • A47J37/0676—Horizontally disposed broiling griddles electrically heated

Definitions

  • the present invention relates to a heating cooker on which food is placed and cooked.
  • Patent Document 1 discloses an electric heating type cooking device including a cooking plate on which food is placed and a planar heater such as a mica heater provided on the back side thereof. It is described that the cooking device of this patent document 1 can raise the intensity
  • Patent Document 2 discloses an electric heating type cooking device including a cooking plate on which food is placed and a plurality of heating elements formed in a planar shape for heating the cooking plate.
  • the heating cooker of Patent Document 2 can suppress local heating of the cooking plate by appropriately heating all or part of the plurality of heating elements, and thus baked food such as meat placed on the cooking plate. It is described that cooking can be performed uniformly so as not to cause unevenness.
  • the cooking plate in order to prevent the temperature of the cooking plate from being lowered locally when the food is placed, the cooking plate is made as thick as possible to ensure a sufficient heat capacity.
  • an iron plate having a thickness of about 12 to 16 mm is generally used in a commercial heating cooker.
  • the heat transfer performance is lowered and the temperature unevenness on the iron plate surface is increased. That was a problem.
  • the food placed on the area of the iron plate surface exposed from the back side by the flame of the gas burner is heated more strongly than the food placed on the other areas. There was a trend.
  • the present invention has been made in view of the problems of such a conventional heating cooker, and can be cooked uniformly without any uneven baking regardless of the area of the mounting surface of the cooking plate.
  • An object of the present invention is to provide a cooking device capable of quickly raising and lowering the temperature.
  • a cooking device provided by the present invention is a cooking device for food, a cooking plate having a cooking surface for cooking food, a support plate for supporting the cooking plate, and the cooking And at least one layer of a heat generating portion provided between the plate and the support plate, and one of the cooking plate and the support plate has a higher thermal conductivity and a lower Young's modulus than the other. It is characterized by.
  • uniform cooking can be performed without uneven baking, and the temperature can be raised and lowered quickly.
  • the cooking device for cooking ingredients includes a cooking plate having a cooking surface for cooking ingredients, a supporting plate for supporting the cooking plate, and at least one layer provided between the cooking plate and the supporting plate.
  • One of the cooking plate and the support plate has a higher thermal conductivity and a lower Young's modulus than the other.
  • the Young's modulus of the cooking plate is higher than the Young's modulus of the support plate, and the thermal conductivity of the support plate is higher than the thermal conductivity of the cooking plate.
  • the cooking plate is preferably made of ceramics or a metal ceramic composite material, and the support plate is preferably made of metal. This is because ceramics or a composite containing the same is excellent in machining accuracy, so that a flat cooking surface can be easily formed and a flat state can be maintained even if the heat cycle is repeated. Further, even when an instrument such as a knife is used during cooking, it is difficult for scratches to enter the cooking surface, and thus a cooking device excellent in hygiene and aesthetics can be produced.
  • the thickness of the cooking plate is preferably equal to or greater than the thickness of the support plate. This is because the effects of the characteristics of each material can be exhibited in a balanced manner. In addition, if the material with high rigidity is too thin, the risk of cracking or breaking increases.
  • the cooking plate and the support plate are coupled so as to be relatively movable in a direction substantially parallel to the opposing surfaces.
  • the cooking plate and the support plate can freely expand and contract freely according to their respective thermal expansion coefficients.
  • the relatively movable coupling engages a screw screwed to the lower surface of the cooking plate and a lower surface of the support plate via a bearing.
  • the cooking device for cooking food according to the present invention may further include a cooling plate for cooling the cooking plate.
  • a cooling plate for cooling the cooking plate.
  • the cooling plate is preferably movable so that it can reciprocate between a position contacting the lower portion of the support plate and a position separating the cooling plate so that the cooling plate can be easily cooled.
  • a cooking device 10 shown in FIG. 1 has a plate-like cooking plate 11 that directly heats food F such as sliced meat and pancake dough, and a plate-like shape that supports the lower surface of the cooking plate 11 from below.
  • Support plate 12 and a heating portion 13 provided between the cooking plate 11 and the support plate 12.
  • the plan view shape when the rice cooking plate 11 is viewed from above is not particularly limited, and may have any shape such as a circle, an ellipse, and a rectangle.
  • the upper surface side of the cooking plate 11 is a flat cooking surface 11a, and the food F is placed on the cooking surface 11a.
  • the support plate 12 positioned on the lower surface side of the cooking plate 11 supports the lower surface of the cooking plate 11 on the upper surface of the support plate 12.
  • the plan view shape when the support plate 12 is viewed from above is preferably the same as the plan view shape of the cooking plate 11, whereby the lower surface of the cooking plate 11 can be uniformly supported over the entire surface.
  • one of them has higher thermal conductivity and lower Young's modulus than the other.
  • one of the cooking plate 11 and the support plate 12 can play a role of high heat uniformity on the cooking surface 11a, and the other can play a role of high rigidity as the heating cooker 10 as a whole. That is, the cooking device 10 having both high heat uniformity and high rigidity can be provided.
  • the thermal conductivity of the cooking plate 11 is equal to the thermal conductivity of the support plate 12.
  • the materials may be combined so that the Young's modulus of the cooking plate 11 is lower than the Young's modulus of the support plate 12 and vice versa, and vice versa, the thermal conductivity of the cooking plate 11 is the heat conductivity of the support plate 12.
  • the materials may be combined so that the Young's modulus of the cooking plate 11 is lower than the Young's modulus of the support plate 12.
  • Such a combination of materials can be realized by using, for example, ceramics or a composite containing ceramics on one side and metal on the other side. Ceramics have a high Young's modulus, so that they are excellent in rigidity and do not deform even when the plate thickness is reduced. Therefore, it is possible to reduce the heat capacity as compared with the conventional cooking plate using thick iron-based material, and it is possible to increase the temperature raising / lowering speed. In particular, by selecting a material having relatively high thermal conductivity among ceramics, it is possible to achieve good temperature uniformity within the cooking surface while maintaining a small heat capacity.
  • the metal is general-purpose, the cost can be suppressed, and since the thermal conductivity is high, the temperature uniformity in the cooking surface can be improved.
  • it is necessary to increase the thickness to maintain the flatness depending on the size and cooking temperature.
  • Flatness can be maintained.
  • the thickness of the cooking plate 11 is preferably equal to or greater than the thickness of the support plate 12. This is because the effects of the characteristics of each material can be exhibited in a balanced manner.
  • the material with high rigidity is too thin, the risk of cracking or breaking increases.
  • the thickness of the cooking plate 11 is 6 to 8 mm and the thickness of the support plate 12 is 2 to 5 mm.
  • the thickness of the cooking plate 11 is preferably 2 to 5 mm, and the thickness of the support plate 12 is preferably 6 to 8 mm.
  • ceramics or a composite containing ceramics for the cooking plate 11 and metal for the support plate 12.
  • the reason for this is that ceramics or composites containing them are excellent in machining accuracy, so that a flat cooking surface 11a can be easily formed, and a flat state can be maintained even if heat cycles are repeated. Because. Moreover, even when using tools such as knives, forks and trowels during cooking, it is difficult for scratches to enter the cooking surface 11a, and thus a cooking device excellent in hygiene and aesthetics can be produced. is there.
  • ceramics or the composite containing this for the cooking plate 11 the effect that a dish becomes delicious with a far infrared rays can also be anticipated.
  • the specific metal used for one of the cooking plate 11 and the support plate 12 has a thermal conductivity of 100 W / mK or more.
  • a metal include copper, aluminum, tungsten, and molybdenum.
  • Specific ceramics used for the other of the cooking plate 11 and the support plate 12 can include, for example, silicon carbide, alumina, aluminum nitride, silicon nitride, etc. Examples thereof include Si—SiC (a composite of Si and SiC) and Al—SiC (a composite of Al and SiC), which are composites of ceramics, aluminum, and silicon.
  • the heat generated in the heat generating portion 13 is transferred in the cooking plate 11 having high thermal conductivity. Can be quickly spread over the entire cooking surface 11a. Therefore, higher soaking properties can be obtained on the cooking surface 11a.
  • the rigidity of the heating cooker 10 can be borne by the support plate 12, the thickness of the cooking plate 11 can be reduced. As a result, the heat capacity of the cooking plate 11 can be suppressed, and the temperature of the food placed on the cooking surface 11a can be increased and lowered more rapidly.
  • the thermal conductivity of the support plate 12 be high to some extent. This is because the heat of the cooking device 10 can be transferred to the cooling plate without taking much time.
  • the material of the support plate 12 is preferably a metal, but in the case of ceramics, silicon carbide, aluminum nitride, or silicon nitride, and in the case of a metal ceramic composite, aluminum or silicon, and silicon carbide or nitride. Good thermal conductivity can be obtained by using a composite with aluminum.
  • the salmon heat generating part 13 has a layered resistance heating element 13a for heating the food placed on the cooking surface 11a by Joule heat generated when electricity is passed through the conductor.
  • This resistance heating element 13a is preferably applied to a foil-like member made of stainless steel, nickel-chromium or the like having a thickness substantially the same as that of the cooking plate 11, such as 0.01 to 0.1 mm.
  • a circuit pattern such as a spiral shape or a meandering shape is formed by processing and the like, and the power supply wiring is connected to the end portion.
  • resistance wires of uniform size may be formed at an equal pitch so that the heat generation density is uniform in the cooking surface 11a, and the type of food and the installation of cooking plates Considering the environment, heat dissipation from the member that supports the heating cooker 10, etc., the outer pitch may be narrower than the inner pitch so that the outer heat generation density is higher than the inner heat generation density, for example.
  • Such locally different heat generation densities can be realized in one heat generation circuit as described above, but can also be realized by providing a plurality of heat generation circuits in the same plane.
  • the cooking plate 11 when the cooking plate 11 is disc-shaped, it can be realized by providing a resistance heating element separately at the center and the peripheral part, or by providing a fan-shaped resistance heating element for each angular region divided in the circumferential direction. It is.
  • the heating cooker 10 may be provided with a temperature sensor 30.
  • a temperature sensor is provided for each divided region and temperature control is performed for each region. May be.
  • a through hole is provided at a position corresponding to the recess in the support plate 12 and a temperature sensor is inserted from the through hole toward the recess.
  • the temperature sensor may be a thermocouple or a resistance temperature detector.
  • the heel resistance heating element 13a may be composed of a single layer or a plurality of layers. In the case of a plurality of layers, for example, in addition to a layered resistance heating element for temperature control, a layered resistance heating element that supplies power only when the set temperature is changed is provided at a different position in the thickness direction of the heating cooker 10. Can do. In this case, it is preferable to interpose an insulator for the purpose of electrical insulation between the two resistance heating elements. Moreover, when using a conductive material for the cooking plate 11 or the support plate 12, it is necessary to interpose an insulator for the purpose of electrical insulation between the resistance heating element 13a and the conductive material. Become.
  • this insulator It is desirable to use this insulator with as high a thermal conductivity as possible. If the thermal conductivity of the insulator is high, the temperature distribution generated by the circuit pattern of the resistance heating element 13a, the shape of the heating cooker 10, the installation environment, and the like can be reduced, and a heating cooker with higher thermal uniformity is provided. Because it can.
  • the insulator may be provided so as to cover one surface or both surfaces of the resistance heating element 13a, or may be integrated with the resistance heating element 13a.
  • FIG. 1 shows a specific example of the heat generating portion 13 in which an insulating body 13b is integrated with a resistance heat generating body 13a.
  • the material of the insulator can be selected from, for example, silicone resin, fluororesin, polyimide resin, ceramic fiber sheet, mica and the like. Silicone resin can further improve the thermal uniformity by making use of its flexibility, and fluororesin, polyimide resin, ceramic fiber sheet, mica and the like can be used even in a temperature range exceeding 200 ° C. In particular, mica can be used even in a temperature range exceeding 500 ° C. and is excellent in electrical insulation, and thus is suitable for use in a high temperature range.
  • the mica and the resistance heating element 13a are also preferable in that they can be easily integrated by thermocompression bonding.
  • gaps between adjacent lines of the heating element circuit pattern can cause thermal resistance, it is desirable to fill these gaps.
  • it may be filled with the flexible insulating sheet as described above.
  • the lines and the gaps of the heating element circuit pattern are dense, it is difficult to fill them sufficiently.
  • a film containing a thermosetting resin such as a thermoplastic resin or polyimide, a varnish, or the like is effective.
  • the cooking plate 11 and the support plate 12 are coupled to each other by a mechanical method in order to prevent the generation of a gap around the resistance heating element 13a.
  • Specific mechanical coupling methods include, for example, fixing by screwing and fixing by laying a spring between the cooking plate 11 and the support plate 12, and among these, in terms of stability in the fixed state. Screwing is more preferable.
  • screwing one or a plurality of screw holes are provided on the lower surface of the cooking plate 11, and through holes are provided at positions corresponding to the screw holes in the support plate 12 and the heat generating portion 13. And a cooking plate 11 and the support plate 12 can be fixed by inserting a volt
  • FIG. 2 shows an example in which a groove for the bearing 15 is provided on the head 14a side of the bolt 14, but a groove for the bearing 15 may be provided on the lower surface of the support plate 12.
  • the inner diameter of the hole for inserting the bolt 14 provided in the support plate 12 and the heat generating portion 13 is made larger than the outer diameter of the tip end portion of the bolt 14 in consideration of the thermal expansion difference between the cooking plate 11 and the support plate 12. Is preferred.
  • the heating cooker 10 may be supported by attaching a plurality of legs to the lower surface of the support plate, or a table having a slightly larger opening than the plan view shape of the heating cooker 10 at a substantially central portion is prepared. You may support the both ends and peripheral part of the heating cooker 10 with the inner edge part of an opening part.
  • the legs and the inner edge of the table are preferably formed of a heat insulating material or covered with a heat insulating material so that the heat of the heating cooker 10 does not dissipate through this.
  • a cooling plate 20 may be provided on the lower surface side of the support plate 12 as in the cooking device 10 of another specific example of the present invention shown in FIGS. 3 (a) and 3 (b). Thereby, it becomes possible to perform cooling more rapidly, and it becomes possible to quickly change the set temperature to the low temperature side and clean up after use.
  • the cooling plate 20 is separated from the lower surface of the support plate 12 as shown in FIG. 3A when cooking food, and when the temperature is to be rapidly lowered, the support plate 12 is shown in FIG. 3B. It is made to contact with the lower surface of the.
  • the cooling plate 20 can reciprocate between the separated position and the contact position. Thereby, rapid cooling can be performed easily.
  • the reciprocating motion of the cooling plate 20 may be manual or automatic using a lifting device such as a motor or an air cylinder.
  • the cooling plate 20 may be provided with a through hole or a notch for inserting a power supply wiring to the resistance heating element 13a and a temperature sensor.
  • the cooling plate 20 is preferably selected from copper, aluminum, nickel, magnesium, titanium having good thermal conductivity, or an alloy such as stainless steel containing these as a main component.
  • copper has a large heat capacity, it takes a large amount of heat from the object to be cooled, and is suitable for cooling at high speed.
  • aluminum may be used when there is a weight limitation or when it is not preferable from the viewpoint of handling.
  • the cooling plate 20 may be subjected to a surface treatment such as Ni plating with high corrosion resistance and oxidation resistance.
  • the cooling plate 20 may be provided with a refrigerant flow path for more rapid cooling.
  • a cooling plate having a coolant flow path is prepared by, for example, preparing two plate-like members such as oxygen-free copper having substantially the same shape, and forming a flow path on one side thereof by machining or the like. It is obtained by overlapping the other plate-like members so as to face each other and brazing and joining. Or you may attach the pipe
  • a counterbore groove into which the pipe is partially fitted may be provided in the plate member, or a resin or ceramic having high thermal conductivity may be interposed between the pipe and the plate member.
  • a lower cooling plate 20 may be provided with a second cooling plate that cools by contacting the cooling plate 20 when the cooling plate 20 is separated from the lower surface of the support plate 12.
  • the second cooling plate is preferably made of the same material as the cooling plate 20 as described above, and may be provided with a refrigerant flow path.
  • the cooling plate 20 can be cooled more efficiently than in the case where there is no second cooling plate, and the cooking plate 11 is brought into contact with the support plate 12 again by bringing the cooling plate 20 cooled in this way into contact with the support plate 12. Can be cooled more rapidly.
  • the cooking device of the present invention has the above-described characteristic configuration, extremely high heat uniformity can be obtained on the cooking surface. Therefore, the surface of the food can be baked uniformly. This exhibits an extremely excellent effect when it is important to bake the entire surface uniformly, such as pancake, hot cake, and dorayaki.
  • the outer surface is baked first, and the inside can be properly baked with the meat juice and umami ingredients confined inside, so the umami increases and the so-called outside is crispy. It can be baked to the finest texture inside.
  • pancakes and the like can be baked at a high temperature in a short time to prevent moisture evaporation during cooking, so that moisture can be confined and moistened and baked softly.
  • any area of the cooking surface can be cooked under the same conditions, so that it can be cooked under the best conditions immediately after introduction.
  • a rectangular cooking plate tends to have a low temperature at the four corners.
  • the heating cooker of the present invention can obtain a high temperature uniformity over the entire surface even in a rectangular shape, it is possible to effectively utilize the entire cooking surface. it can.
  • the heat capacity can be reduced and lightened despite the high rigidity. As a result, rapid temperature rise and fall is possible, the time before cooking and the time for clean-up can be shortened, leading to energy saving.
  • the heat capacity can be reduced, the followability at the time of temperature control is improved, and even if the temperature is lowered once the food is placed, the temperature can be recovered immediately. Furthermore, it is possible to quickly obtain a soaking state even when the set temperature is changed. Specifically, it is possible to quickly and accurately control the temperature at which cooking is desired in units of 1 ° C.
  • Example 1 A cooking device 10 including a cooking plate 11, a support plate 12, and a heat generating portion 13 as shown in FIG. 1 was prepared, and cooking was performed by placing ingredients.
  • the cooking plate 11 was a rectangular plate made of a Si—SiC composite having a length of 400 mm ⁇ width of 400 mm and a thickness of 6 mm.
  • the support plate 12 a copper rectangular plate having a length of 400 mm ⁇ width of 400 mm and a thickness of 3 mm was used.
  • a resistance heating element 13a obtained by finely processing a rectangular metal foil made of stainless steel having a length of 360 mm ⁇ width of 360 mm and a thickness of 0.05 mm into a rectangular spiral shape is integrated with polyimide (PI) as an insulator 13b.
  • PI polyimide
  • the thickness of the heat generating portion 13 was set to 0.15 mm.
  • the heat generating portion 13 was sandwiched between the cooking plate 11 and the support plate 12 and fixed by screws. As shown in FIG. 2, the used screw is provided with a groove on the entire surface of the screw head facing the support plate 12, and is smaller than the width of the groove and larger than the depth of the groove. A ball bearing having a diameter was placed in this groove, and the screw and the lower surface of the support plate 12 were engaged via the ball bearing.
  • FIGS. 4 and 5 show photographs of the top and inside of the pancake thus prepared, respectively. As can be seen from FIG. 4 and FIG. 5, the surface could be baked uniformly, and the inside could be baked moistly and plumply. It took about 5 minutes to raise the temperature from room temperature to about 230 ° C., and about 1 minute and 30 seconds to cook the pancake.
  • the power supply to the resistance heating element 13a is stopped, and the upper surface of the rectangular rectangular cooling plate 20 having a length of 400 mm ⁇ width of 400 mm and a thickness of 10 mm at the room temperature is applied to the lower surface of the support plate 12. Touched. After a while, the temperature of the cooking plate 11 became difficult to decrease, so the cooling plate 20 was separated from the support plate 12, the warmed cooling plate 20 was cooled, and then brought into contact with the support plate 12 again. As a result of repeating the contact and separation operations a plurality of times, it was possible to cool the cooking plate 11 to the extent that the cooking plate 11 was directly touched in about 30 minutes.
  • Example 2 Three types of heating cookers were produced in the same manner as in Example 1 except that instead of the Si—SiC composite, SiC, AlN, and Al—SiC composite were used for the cooking plate 11, respectively. Using each of these three types of heating cookers, a pancake was made in the same manner as in Example 1 and cooled by the cooling plate 20. As a result, the surface of each heating cooker could be baked homogeneously in the same manner as in Example 1, and the inside could be baked moistly and plumply. The temperature raising time, the cooking time, and the cooling time were as shown in Table 1 below.
  • Example 3 Two copper plates of the same shape of length 400 mm ⁇ width 400 mm ⁇ thickness 5 mm are prepared, and a flow path with a depth of 3 mm, a width of 6 mm, and a distance of 2400 mm is formed on one side of one copper plate by machining.
  • the other copper plate was overlapped and brazed and joined so as to face the surface.
  • the nozzle for water supply and drainage was attached to the entrance / exit of the flow path currently formed in the side surface of the joined copper plate, respectively. In this way, a cooling plate with a flow path was produced.
  • Example 1 the heating cooker 10 used in Example 1 is prepared again, and the resistance heating element 13a is supplied with power, heated to about 230 ° C. and maintained at this high temperature for a while, and then supplied to the resistance heating element 13a.
  • the resistance heating element 13a was supplied with power, heated to about 230 ° C. and maintained at this high temperature for a while, and then supplied to the resistance heating element 13a.
  • the upper surface was brought into contact with the lower surface of the support plate 12 while water at room temperature was supplied to the nozzle of the cooling plate with a flow path at room temperature.
  • the cooling plate since the heating cooker 10 is cooled while flowing water directly through the cooling plate, the cooling plate itself can be cooled without being heated, and the cooling plate is raised and lowered during cooling as in the first embodiment (i.e., There was no need to repeat the operation of separation and contact.
  • Example 1 A commercially available electric heating cooker (cooking plate material: iron, cooking plate size: length 400 mm x width 400 mm x thickness 16 mm) was prepared, and the temperature was raised from room temperature to about 150 ° C, which is a normal set temperature. Then, the pancake dough similar to that of Example 1 was poured onto the cooking surface, and the pancake was baked. Immediately after the pancake was baked, the power was turned off and the pancake was allowed to cool as it was. A photograph of the top surface of the pancake thus made is shown in FIG. It took about 10 minutes to raise the temperature from room temperature to about 150 ° C., and about 5 minutes to cook the pancake. In addition, it took about 150 minutes for the pancake to cool to the extent that it was touched directly by hand with the iron plate.
  • Comparative Example 2 In order to make pancakes under the same temperature conditions as in Example 1, the heating cooker used in Comparative Example 1 was heated from room temperature to about 230 ° C., and then the pancake dough similar to Example 1 was placed on the cooking surface. The pancake was baked over about 1 minute 30 seconds. Immediately after the pancake was baked, the power was turned off and the pancake was allowed to cool as it was. FIGS. 7 and 8 show photographs of the top and inside of the pancake thus prepared, respectively. It took about 15 minutes to raise the temperature from room temperature to about 230 ° C. It took about 240 minutes for the pancake to cool down to the point where it was touched directly by hand.
  • the pancakes produced by the heating cookers of Examples 1 and 2 were baked uniformly over the entire surface, and the interior was baked uniformly. It was.
  • the pancake baked with the heating cooker of Comparative Example 1 has uneven baking on the surface as apparent from the photograph of FIG. 6, and as is apparent from the photographs of FIGS. 7 and 8 in Comparative Example 2, Despite the surface being scorched, the inside was in a so-called burnt state in which it remained in a fluid state.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

L'invention fournit un appareil de cuisson chauffant qui non seulement permet une cuisson par chauffage uniforme sans irrégularité de grillage quelle que soit la zone où a lieu la cuisson par chauffage sur une face support d'une plaque de cuisson, mais permet en outre une élévation et un abaissement de la température rapides. Plus précisément, l'invention concerne un appareil de cuisson chauffant (10) pour un aliment (F), et qui possède : une plaque de cuisson (11) possédant une face de cuisson (11a) pour cuire l'aliment (F) ; une plaque de soutien (12) qui soutient la plaque de cuisson (11) ; et une partie génératrice de chaleur (13) en au moins une couche agencée entre la plaque de cuisson (11) et la plaque de soutien (12). Une des plaques parmi la plaque de cuisson (11) et la plaque de soutien (12), présente une conductivité thermique élevée et un module de Young faible par rapport à l'autre plaque. L'appareil de cuisson chauffant (10) peut être muni d'une plaque de refroidissement (20) refroidissant la plaque de cuisson (11).
PCT/JP2013/084016 2013-06-17 2013-12-19 Appareil de cuisson chauffant WO2014203426A1 (fr)

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JP2013-127055 2013-06-17
JP2013127055A JP2015000262A (ja) 2013-06-17 2013-06-17 加熱用調理器

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WO2014203426A1 true WO2014203426A1 (fr) 2014-12-24

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20190039109A1 (en) * 2016-02-04 2019-02-07 Voestalpine Stahl Gmbh Device for Producing Hardened Steel Components and Hardening Method

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5819213A (ja) * 1981-07-08 1983-02-04 エ−・ゲ−・オ−・エレクトロ−・ゲレ−テ・ブランク・ウント・フイツシエル 調理板
JPH01204626A (ja) * 1988-02-09 1989-08-17 Kiyoetsu Saito 石質板状部材よりなる調理器具
JPH02193624A (ja) * 1989-01-24 1990-07-31 Matsushita Electric Ind Co Ltd 電気調理器
JPH10113293A (ja) * 1996-10-15 1998-05-06 Hokuei Seiki Kk 電気調理器

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5819213A (ja) * 1981-07-08 1983-02-04 エ−・ゲ−・オ−・エレクトロ−・ゲレ−テ・ブランク・ウント・フイツシエル 調理板
JPH01204626A (ja) * 1988-02-09 1989-08-17 Kiyoetsu Saito 石質板状部材よりなる調理器具
JPH02193624A (ja) * 1989-01-24 1990-07-31 Matsushita Electric Ind Co Ltd 電気調理器
JPH10113293A (ja) * 1996-10-15 1998-05-06 Hokuei Seiki Kk 電気調理器

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20190039109A1 (en) * 2016-02-04 2019-02-07 Voestalpine Stahl Gmbh Device for Producing Hardened Steel Components and Hardening Method

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