WO2016199453A1

WO2016199453A1 - Heating cooking appliance

Info

Publication number: WO2016199453A1
Application number: PCT/JP2016/054882
Authority: WO
Inventors: 浅海　伸二; 幸靖東
Original assignee: シャープ株式会社
Priority date: 2015-06-09
Filing date: 2016-02-19
Publication date: 2016-12-15
Also published as: MY182484A; JP6552879B2; CN107735002A; CN107735002B; JP2017000391A

Abstract

Provided is a heating cooking appliance whereby a user can remove an inner pot by holding grip sections right away after cooking. This heating cooking appliance (101) is provided with an inner pot housing part (11) for housing an inner pot (3) of a heating cooking appliance main body (1), and a lid body (2) that covers grip housing parts (12) for housing grip sections (31) of the inner pot (3), and has vent holes (12a), which penetrate to the outside, formed in the grip housing parts (12).

Description

Cooker

The present invention relates to a cooking device that houses and cooks an inner pot containing cooking ingredients.

In recent years, a cooking device has been developed in which an inner pan containing cooking ingredients is stored, and the inner pan is heated and controlled to perform stewed dishes such as curry and boiled food and anhydrous cooking. For example, there exists a rice cooker disclosed by patent document 1 as a kind of heating cooker.

Japanese Patent Publication “JP 2013-223705 A (published October 31, 2013)”

Generally, in a rice cooker, when the inner pot is taken out from the rice cooker body, a grip portion is provided on the outer edge of the inner pot (for example, FIG. 4 of Patent Document 1).

However, like the rice cooker disclosed in Patent Document 1, in a general cooking device, the handle portion provided in the inner pot is also sealed with an outer lid while cooking (for example, Patent Document 1). 1 and the like, the handle portion is also heated. As described above, since the handle immediately after cooking is heated and has a high temperature, it is difficult for the user to take the inner pot from the heating cooker body with the handle directly in hand. For example, if you hold the handle part through an instrument such as mittens, you can take out the inner pan immediately after cooking from the main body of the heating cooker, but you must use the heat insulation member as described above each time you take out the inner pan. It takes time and effort.

The present invention has been made in view of the above-described problems, and its purpose is to use an inner pot as a main body of a cooking pot by directly holding a handle portion in a hand immediately after cooking without using an appliance such as mittens. It is providing the cooking device which can be taken out from.

In order to solve the above-described problems, a heating cooker according to an aspect of the present invention stores an inner pot for storing an object to be heated, a grip portion formed on an outer edge of the inner pot, and the inner pot. A heating cooker body including an inner pot storage section, and a handle storage section that stores the handle section when the inner pot is stored in the inner pot storage section, the inner pot storage section of the heating cooker body, and A lid that covers the handle housing portion, and the handle housing portion is formed with a through-hole penetrating to the outside.

According to one aspect of the present invention, since the temperature rise of the handle portion can be suppressed by introducing outside air from the through hole, the user can remove the handle portion immediately after cooking without using an instrument such as mittens. There is an effect that the inner pot can be taken out from the main body of the heating cooker by directly holding it in the hand.

It is a schematic structure perspective view of the cooking-by-heating machine concerning Embodiment 1 of the present invention. It is a schematic structure perspective view of the state which closed the lid | cover in the heating cooker shown in FIG. It is a graph which shows the temperature change of the handle part by the presence or absence of a vent hole. It is the figure which looked at the cooker main body of the heating cooker shown in FIG. 1 from the upper surface. It is the figure seen from the side surface of the heating cooker of the state which closed the cover shown in FIG. It is a figure for demonstrating the relationship between the handle part of an inner pot, and the through-hole formed in the handle accommodating part. (A)-(c) is a figure which shows schematic structure of the inner pot shown in FIG. It is a graph which shows the temperature change of the handle part by the presence or absence of the clearance gap between an inner pot and an inner pot accommodating part. It is a schematic perspective view of the inner cover of the heating cooker shown in FIG. It is a figure which shows a part of process of removing the inner cover of the heating cooker shown in FIG. It is a figure which shows a part of process of removing the inner cover of the heating cooker shown in FIG. It is a figure which shows a part of process of removing the inner cover of the heating cooker shown in FIG. (A) is a front view of the modification of the inner lid of the heating cooker shown in FIG. 1, (b) is a ZZ line arrow sectional view of (a). FIG. 14 is a schematic perspective view of the inner lid shown in FIG. 13.

Hereinafter, embodiments of the present invention will be described in detail. Initially, the outline | summary of the heating cooker of this invention is demonstrated, referring FIG.

<Outline of cooking device>
FIG. 1 shows a schematic configuration of the inside of a heating cooker 101 according to the present embodiment.

FIG. 2 shows the appearance of the heating cooker 101 according to this embodiment.

As shown in FIG. 1, the heating cooker 101 includes a heating cooker body 1 and a lid 2 attached to the heating cooker body 1 so as to be openable and closable.

(Hot cooker body 1)
As shown in FIG. 1, the heating cooker body 1 includes an inner pot storage unit 11 that stores an inner pot 3 that stores an object to be cooked (food such as vegetables and meat), and the inner pot storage unit. 11 includes a handle storage portion 12 that stores a handle portion 31 provided on the outer edge of the inner pot 3 when the inner pan 3 is stored. A plurality of ventilation holes (through holes) 12 a penetrating to the outside are formed in the handle housing part 12. Details of the vent 12a will be described later.

Furthermore, in the cooking device body 1, an engaging claw 13 that engages with a claw receiving portion 23 provided on the outer lid 21 of the lid 2 is provided on the upper outer side of the inner pot storage portion 11. When the engaging claw 13 engages with the claw receiving portion 23, the lid body 2 is locked to the heating cooker body 1. The engagement between the engaging claw 13 and the claw receiving portion 23 can be released by an opening switch 24 provided on the surface of the outer lid 21 shown in FIG.

The inner pot storage unit 11 stores the inner pot 3 and heats the inner pot 3. The inner pot storage unit 11 is provided with, for example, an induction coil (not shown) for inductively heating the inner pot 3 as a heating body for heating the inner pot 3. The heating body is disposed at a position where it comes into contact with the inner pot 3 when the inner pot 3 is stored in the inner pot storage portion 11. Here, the position where the inner pot 3 comes into contact with the inner pot 3 when the inner pot 3 is stored in the inner pot storage unit 11 is opposed to the bottom wall 3a (see FIG. 5) of the inner pot 3 in the inner pot storage unit 11, for example. The position which opposes the bottom wall 3a of the inner pot 3, and the surrounding wall 3b (refer FIG. 5) is shown. In addition, a temperature sensor (not shown) that detects the temperature of the inner pot 3 is also arranged at a position in the inner pot storage unit 11 that comes into contact with the inner pot 3 when the inner pot 3 is stored.

The heating cooker 101 is provided with a control unit (not shown), and a detection signal of the temperature sensor is transmitted. Heating control for the inner pot 3 is performed by this control unit.

Also, the heating cooker body 1 is provided with a power cord 5 (FIG. 4) on the back side. The power cord 5 is wound around a cord reel (not shown) so that it can be pulled out.

Although not shown, the heating cooker body 1 is provided with a power supply unit including a power supply circuit, an inverter circuit, etc., a cord reel for winding the power supply cord, and the like.

(Cover body 2)
The lid 2 includes an outer lid 21 and an inner lid 22. The outer lid 21 is assembled to the heating cooker body 1 via the hinge portion 4. Thereby, the lid body 2 is rotatably supported by the heating cooker body 1 so as to open and close the opening of the inner pot 3 housed in the heating cooker body 1.

As shown in FIG. 2, the outer lid 21 is shaped to cover up to the handle storage portion 12 of the heating cooker body 1, and has an opening switch 24 for opening the lid 2 on the surface, and the opening switch 24. A window portion 21a formed in the vicinity of the display portion, a plurality of operation buttons 25a, a display portion 25b such as a display lamp, and the like are provided, and a removable cover is provided on the opposite side of the operation portion 25 and the operation portion 25 from the window portion 21a. A steam port unit 26 having a portion 26a and a steam port 26b is provided.

The steam port unit 26 condenses the water vapor inside and returns it to the inner pot 3 to circulate the water vapor and control the discharge amount of the steam. Thereby, the heating cooker 101 can perform anhydrous cooking only with the water | moisture content which comes out of a foodstuff, and the cooking using the nutrient and flavor of a foodstuff is possible.

Further, the outer lid 21 is provided with a temperature sensor 27 (see FIG. 9) for detecting the temperature of the steam emitted from the food. The detection signal of the temperature sensor 27 is also sent to the control unit of the heating cooker 101 described above.

In addition, in FIG. 2, although the case where the steam port unit 26 was provided in the upper surface of the outer cover 21 on the opposite side to the window part 21a on both sides of the operation part 25 was shown as an example, these operation parts 25, Arrangement | positioning of the window part 21a and the steam port unit 26 is an example, Comprising: It does not specifically limit.

On the other hand, the inner lid 22 has an inner lid body 40 detachably attached to the outer lid 21 on the side facing the inner pot 3. A large-diameter packing 41 is provided on the outer peripheral edge of the inner lid body 40 so as to surround the outer peripheral edge of the inner lid main body 40 so as to surround the outer peripheral edge. The large-diameter packing 41 is in close contact with the upper surface of the flange portion 3 c provided at the upper edge of the opening of the inner pot 3 when the lid 2 is closed. As a result, the large-diameter packing 41 closes the gap between the inner lid 22 and the inner pot 3, prevents the heated object from flowing out of the inner pot 3, and efficiently converts the moisture from the heated object into water vapor. And circulate.

An opening 40a is formed in a part of the inner lid main body 40, and a transparent member is fitted from a heat resistant transparent material such as heat resistant glass or transparent resin. The opening 40 a is formed at a position that overlaps the window portion 21 a of the outer lid 21 described above when the inner lid 22 is attached to the outer lid 21. Thereby, the inside of the inner pot 3 can be confirmed through the window 21 a of the outer lid 21. That is, a portion of the window portion 21a of the outer lid 21 that is exposed from the opening 40a of the inner lid 22 functions as a visual recognition window. Details of the inner lid 22 will be described later.

When the heating cooker body 1 is closed, the lid 2 seals the inner pot 3 stored in the inner pot storage part 11 of the heating cooker body 1 with the inner cover 22, and removes the handle storage part 12. The lid 21 is covered. That is, the lid body 2 covers the inner pot storage portion 11 and the handle storage portion 12 of the heating cooker body 1 when the heating cooker body 1 is closed.

(Inner pot 3)
As shown in FIG. 1, the inner pot 3 has a bottom wall 3 a (see FIGS. 5 and 6) and a peripheral wall 3 b erected upward from the bottom wall 3 a in a cross-sectional view, and the upper part is opened. It is a concave heating container. The inner space surrounded by the bottom wall 3a and the peripheral wall 3b in the inner pot 3 is a cooking space and functions as a heating chamber by being heated by a heating body.

Moreover, the flange part 3c extended in the horizontal direction toward the outer side of the inner pot 3 is formed in the upper end part of the peripheral wall 3b of the inner pot 3 over the perimeter of the peripheral wall 3b.

Thus, the flange part 3c is provided in the upper end part of the surrounding wall 3b of the inner pot 3, Therefore The area which contact | abuts the large diameter packing 41 formed in the inner cover 22 of the cover body 2 on the upper surface of the inner pot 3 is contacted. It increases, and the airtightness of the inner pot 3 by the inner lid 22 can be improved.

In addition, in the inner pot 3 shown in FIG. 1, although the case where the opening part which forms the internal space of the inner pot 3 is formed circularly by planar view is shown as an example, the opening of the inner pot 3 The shape is not limited to this, and can be any shape.

The inner pot 3 is formed of a high heat conductive member such as aluminum. In addition, a magnetic material such as stainless steel that improves heating efficiency may be attached to the outer surface of the inner pot 3, and a fluorine resin or the like for preventing the object to be heated from sticking to the inner surface of the inner pot 3 May be coated.

Also, the inner pot 3 is provided with two handle portions 31 facing each other at a part of the upper outer peripheral edge portion. The handle portion 31 is formed of a material having heat resistance and electrical insulation, such as plastic. Details of the grip portion 31 will be described later.

(Cooking)
The heating cooker 101 having the above-described configuration is a heating body such as an induction coil provided in the inner pot storage portion 11 of the heating cooker body 1 based on the detection result of the temperature sensor from the heating cooker body 1 and the lid 2. The control part which performs temperature control automatically by controlling the temperature of is provided.

The control unit manages the cooking temperature from the detection results of these temperature sensors, considers the safety, and keeps the food at a temperature higher than the temperature range in which the food to be heated tends to rot after cooking is completed. Do.

The control unit is composed of a calculation unit and storage unit (not shown), and other electronic components, and controls a heating body such as an induction coil and a motor based on a program and input data stored in the storage unit. Realize a series of cooking operations.

In addition, the control unit includes a timer unit (not shown), manages the cooking time, and enables reservation cooking.

Thus, the cooking device 101 having the above-described configuration is a cooking device that is easy to control the temperature, so that it can be used not only for stewed dishes such as meat potatoes and curry, but also for fermented foods (such as yogurt) that are difficult to control the temperature, The noodles can be boiled and, as described above, the moisture from the heated object in the inner pot 3 can be efficiently converted into water vapor and circulated, so that anhydrous cooking can also be performed.

As described above, the heating cooker 101 controls the heating of the inner pot 3 stored in the heating cooker main body 1 by the control unit, and heats and heats the object to be heated stored in the inner pot 3. Thereby, the temperature inside the inner pot 3 sealed by the lid body 2 rises, and the temperature inside the handle storage portion 12 of the heating cooker body 1 covered by the lid body 2 also rises. That is, the temperature of the handle portion 31 of the inner pot 3 stored in the handle storage portion 12 also rises.

However, according to the heating cooker 101 having the above-described configuration, as shown in FIG. 1, since the vent hole 12 a penetrating to the outside is formed in the handle housing portion 12, outside air is introduced from the vent hole 12 a. It will be. That is, the hot air in the handle storage unit 12 escapes from the gap between the handle storage unit 12 and the lid 2, and outside air is taken in from the vent 12 a of the handle storage unit 12. Is in circulation. Thereby, since the temperature rise inside the handle accommodating part 12 can be suppressed, the temperature rise of the handle part 31 of the inner pot 3 accommodated in the handle accommodating part 12 can also be suppressed.

FIG. 3 is a graph showing the temperature change of the handle portion with and without the vent. Here, when performing cooking, first, the upper surface temperature and the lower surface temperature of the grip portion 31 are measured for a predetermined time with the vent 12a opened, and an average value is obtained, and the vent 12a is closed in the middle ( (Assuming the handle housing portion 12 not provided with the vent 12a), the upper surface temperature and the lower surface temperature of the handle portion 31 are measured for a predetermined time, and the average value is obtained. Each temperature entered in the graph shows the above average value.

As can be seen from the graph shown in FIG. 3, both the upper surface temperature and the lower surface temperature of the handle portion 31 in the handle storage portion 12 provided with the vent 12a are both the handle portion 31 in the handle storage portion 12 where the vent 12a is not provided. It is lower than the upper surface temperature and the lower surface temperature. From this result, it can be seen that the handle portion 31 is cooled by providing the air vent 12a and taking outside air into the handle housing portion 12.

Therefore, it becomes possible for the user to take out the inner pot 3 from the heating cooker body 1 by holding the handle portion 31 immediately after cooking by the heating cooker 101.

<Cooling of the handle 31>
Below, the structure for cooling the handle part 31 in the heating cooker 101 which concerns on this embodiment is demonstrated.

(Cooling of the grip portion 31 (Example 1): number of formed vents 12a)
FIG. 4 is a view of the state where the inner pot 3 is stored in the heating cooker body 1 as viewed from above. In this figure, the lid 2 is omitted.

FIG. 5 is a view of the handle storage portion 12 of the heating cooker main body 1 in front.

As shown in FIG. 4, a plurality of vent holes 12 a are formed in the handle storage portion 12. FIG. 4 shows an example in which five vents 12 a are formed in a row in the handle storage portion 12 in a direction parallel to the end of the handle portion 31. As shown in FIG. 5, one end of each vent 12 a is exposed to the outside, and outside air is introduced from the one end toward the other end (inside the handle housing portion 12).

In this way, if a plurality of vent holes 12a are formed, more outside air can be taken into the handle housing part 12, so that the replacement of the air in the handle housing part 12 can be accelerated. Thereby, the temperature rise in the handle storage unit 12 can be suppressed, and as a result, the temperature increase of the handle unit 31 stored in the handle storage unit 12 can be further suppressed.

It should be noted that the number and positions of the vent holes 12a are not particularly limited, and may be any number and positions that allow outside air to be efficiently taken into the handle housing portion 12.

(Cooling of the handle portion 31 (Example 2): formation position of the vent 12a)
FIG. 6 is a schematic diagram for explaining the formation position of the vent 12a.

The vent 12a is formed at a position lower than the handle 31 as shown in FIG.

Usually, hot air rises from the bottom to the top, and thus the vent 12a is positioned at a position lower than the handle 31 so that the outside air having a temperature lower than that of the air in the handle storage portion 12 is passed through the vent. It becomes easy to take in from 12a. Moreover, the outside air taken in from the vent 12 a is likely to hit the back surface 31 a of the handle portion 31. Here, since the back surface 31a of the handle portion 31 is a surface that is directly contacted by the user when the inner pot 3 is taken out from the heating cooker body 1, if it is cooled efficiently as described above, immediately after cooking. The user can take out the inner pot 3 from the heating cooker body 1 with the handle portion 31.

Therefore, the vent 12a is preferably formed in a region where the handle portion 31 is projected onto the bottom surface 12b of the handle storage portion 12. In this case, the outside air taken in from the vent 12a is blown to the back surface 31a of the handle portion 31 immediately above.

(Cooling of the handle portion 31 (Example 3): The handle portion 31 is separated from the bottom surface of the handle storage portion 12)
When the handle portion 31 is stored in the handle storage portion 12, the back surface 31 a of the handle portion 31 is separated from the bottom surface 12 b of the handle storage portion 12 as shown in FIG. 6. Thus, the back surface 31a of the handle part 31 is separated from the bottom surface 12b of the handle storage part 12, and a gap h is formed.

Thus, when the handle portion 31 is stored in the handle storage portion 12, a gap h is formed between the back surface 31a of the handle portion 31 and the bottom surface 12b of the handle storage portion 12, as shown in FIG. By being formed, the outside air introduced from the vent 12 a enters between the back surface 31 a of the handle portion 31 and the bottom surface 12 b of the handle storage portion 12. Thereby, the outside air introduced from the vent 12a hits the back surface 31a of the handle portion 31, and the handle portion 31 can be efficiently cooled. Since the back surface 31a of the handle portion 31 is a surface that is directly contacted by the user when the inner pot 3 is taken out from the heating cooker body 1, the user can hold the handle portion 31 if it is cooled efficiently as described above. It becomes easy to take out the inner pot 3 by holding. Note that the gap h is preferably large enough to allow a finger to enter when the user holds the handle portion 31.

In addition, in the present embodiment, as shown in FIG. 6, the vent portion 12 a is positioned lower than the handle portion 31 when the handle portion 31 is stored in the handle storage portion 12. The outside air can easily be introduced into the gap h between the back surface 31a of the handle and the bottom surface 12b of the handle housing portion 12, and as a result, the back surface 31a of the handle portion 31 can be cooled more efficiently.

Moreover, it is preferable that the bottom surface 12 b of the handle storage portion 12 is inclined downward toward the inner pot 3. Accordingly, the user's hand can easily enter the gap h between the back surface 31 a of the handle portion 31 and the bottom surface 12 b of the handle storage portion 12, so that the user can easily grip the handle portion 31.

(Cooling of the handle 31 (Example 4): forming a gap in the handle 31)
FIGS. 7A to 7C are views showing an outline of the inner pot 3. 7B is a view showing a cross section taken along line YY of FIG. 7A.

As shown in FIG. 7C, the handle portion 31 is integrally formed, and a gap 31b penetrating the handle portion 31 is formed. Specifically, between the contact end portion 31e that contacts the inner pot 3 and the open end portion 31f opposite to the contact end portion 31e in the handle portion 31, the open end portion 31f. A gap 31b is formed at a position closer to the contact end portion 31e. The gap 31b penetrates from the front surface 31c of the handle portion 31 toward the back surface 31a on the contact end portion 31e side close to the inner pot 3. This makes it difficult for the heat from the inner pot 3 to be transmitted to the entire handle portion 31.

That is, the grip portion 31 is between the abutting end portion 31e that abuts the inner pot and the open end portion 31f opposite to the abutting end portion 31e, and more than the abutting end portion 31f. Since the gap 31b is formed at a position close to the contact end portion 31e, the gap 31b functions as a heat insulating material by air, so that heat from the inner pot 3 is transmitted from the contact end portion 31e to the open end portion 31f. It becomes difficult. For this reason, in the handle part 31, since it is hard to become high temperature from the clearance gap 31b to the open end part 31f, it can cool in a short time with the external air introduce | transduced from the vent hole 12a of the handle accommodating part 12. FIG.

Moreover, it is preferable that the formation position of the gap 31b is on the inner pot 3 side than the contact position between the user's finger and the back surface 31a when the user holds the back surface 31a of the handle portion 31.

(Cooling of the grip portion 31 (Example 5): gap between the heating cooker body 1 and the inner pot 3)
In the heating cooker 101 having the above-described configuration, when the inner pot 3 is stored in the heating cooker body 1, the gap between the inner pot storage portion 11 and the inner pot 3 in the heating cooker body 1 is changed depending on the location. Specifically, as shown in FIG. 4, the gap between the inner pot 3 in which the handle portion 31 is formed and the inner pot storage portion 11 (the gap A of the portion corresponding to A in the figure) is defined as the handle portion 31. It is made smaller than the clearance gap (space | interval B of the part corresponding to B in a figure) between the inner pot 3 and the inner pot storage part 11 which are furthest away from.

Thereby, the heat generated between the inner pot storage part 11 and the inner pot 3 escapes from the wide gap B to the outside, and the heat that escapes from the gap A toward the handle storage part 12 is reduced. Heating of the handle portion 31 stored in the handle storage portion 12 is suppressed. In this embodiment, the gap A is 1 mm to 2 mm, and the gap B is 4 mm. However, it is not limited to these numerical values, and may be appropriately changed depending on the material and shape of the inner pot 3.

FIG. 8 is a graph showing changes between the temperature of the upper surface and the lower surface of the grip portion when the gap A is smaller than the gap B (no gap) and when the gap A is the same as or larger than the gap B (with a gap). It is. Here, when cooking, when the gap A is smaller than the gap B (no gap), the upper surface temperature and the lower surface temperature of the grip portion 31 are measured for a predetermined time to obtain an average value. The average value is obtained by measuring the upper surface temperature and the lower surface temperature of the grip portion 31 for a predetermined time in a state that is the same as or larger than the gap B (with a gap). Each temperature entered in the graph shows the above average value.

As can be seen from the graph shown in FIG. 8, both the upper surface temperature and the lower surface temperature of the handle portion 31 when there is no gap are lower than the upper surface temperature and the lower surface temperature of the handle portion 31 when there is a gap. In this example, the temperature of the lower surface (back surface 31a) of the handle portion 31 has a difference of 10 ° C. or more.

(Safety of the handle 31)
By the way, when a user has the handle part 31 by hand, there exists a possibility that a finger | toe of a user's hand may contact the outer peripheral surface of the inner pot 3 from the back surface 31a of the handle part 31, and it may be burned. Therefore, as shown in FIG. 7B and the like, a protrusion 31d having a predetermined height is formed on the back surface 31a of the handle portion 31. That is, between the contact end portion 31e that contacts the inner pot 3 and the open end portion 31f opposite to the contact end portion 31e, the open end of the back surface 31a of the handle portion 31 is provided. A protrusion 31d having a predetermined height is formed at a position closer to the contact end portion 31e than the portion 31f. The predetermined height of the protrusion 31d is set to a height that can prevent the finger of the user's hand holding the handle 31 from hitting the protrusion 31d and directly touching the outer peripheral surface of the inner pot 3. It only has to be done.

Thus, in the handle part 31, it is between the contact end part 31e contact | abutted to the inner pot 3, and the open end part 31f on the opposite side to the said contact end part 31e, Comprising: The back surface of the said handle part 31 A protrusion 31d having a predetermined height is formed at a position closer to the contact end 31e than the open end 31f of 31a, so that the finger of the user's hand holding the handle 31 can be It is possible to prevent the finger from directly touching the outer peripheral surface of the inner pot 3 upon hitting 31d. Thereby, there exists an effect that the inner pot 3 can be taken out safely and easily from the heating cooker main body 1.

Moreover, the formation position (above-mentioned predetermined position) of the protrusion 31d may be closer to the inner pot 3 than the contact position between the user's finger and the back surface 31a when the user holds the back surface 31a of the handle 31. preferable.

(Inner lid 22 of lid 2)
FIG. 9 is a schematic configuration perspective view of the inner lid 22.

As shown in FIG. 9, in addition to the inner lid body 40 and the large-diameter packing 41, the inner lid 22 includes

handles

42 and 42 held by the user when the inner lid 22 is removed from the outer lid 21, and the inner lid 22 is removed from the inner lid 22.

Hinges

43 and 43 for instructing the lid 21 to rotate freely, and a claw portion 44 for the inner lid 22 to be fixed to and released from the outer lid 21 are included.

In addition to the opening 40a, the inner lid main body 40 is provided with a plurality of small convex portions 40b on a part of the surface facing the inner pot 3 in the inner lid main body 40. The convex part 40b returns the water vapor adhering to the inner lid body 40 to the inner pot 3 as water droplets. By providing the convex portion 40 b on the inner lid main body 40, it is possible to efficiently circulate water vapor in the space formed by the inner lid main body 40 and the inner pot 3.

Although the material of the formation part of the convex part 40b in the inner cover main body 40 is not specifically limited, In order to return the water vapor | steam adhering to the inner cover main body 40 to the inner pot 3 as a water droplet, it is easy to dew materials, such as a metal, for example It is desirable that

Furthermore, in the inner lid body 40, the sensor opening 40c for penetrating the temperature sensor 27 formed on the outer lid 21 side and the steam generated in the inner pot 3 are guided to the steam port unit 26 of the outer lid 21. For this purpose, a steam guide opening 40d is formed.

Here, for example, as shown in FIGS. 10 to 12, the inner lid 22 is provided on the outer lid 21 so as to rotate in a direction orthogonal to the rotation direction of the lid 2.

The handle 42 is formed at a position facing the hinge 43 through the inner lid body 40. As a result, the user can easily rotate the inner lid 22 by holding the handle 42.

The hinge 43 is detachably and rotatably supported by a support portion 29 (FIG. 10 and the like) provided on the outer lid 21.

The claw portion 44 is adapted to engage with a claw receiving portion 28 provided on the outer lid 21.

That is, as shown in FIG. 12, a support portion 29 that rotatably supports a hinge 43 that is one end portion of the inner lid 22 is provided at one end portion in the rotation direction of the inner lid 22 in the outer lid 21. In addition, a claw receiving portion 28 that is a locking portion that locks the other end portion (claw portion 44) of the inner lid 22 is provided at the other end portion.

Further, the support portion 29 detachably supports a hinge 43 which is one end portion of the inner lid 22.

(Removal of inner lid 22 to outer lid 21)
10 to 12 are views for explaining attachment / detachment of the inner lid 22 to / from the outer lid 21. FIG.

As shown in FIGS. 10 to 11, the inner lid 22 is arranged in a direction parallel to the placement surface of the heating cooker body 1 around the hinge 43 that is rotatably supported by the support portion 29 of the outer lid 21. It is designed to rotate.

Specifically, as shown in FIG. 12, the two support portions 29 of the outer lid 21 are provided so as to line up in the vertical direction (gravity direction) when the lid body 2 is opened. By detachably inserting the two hinges 43 of the inner lid 22 into each support portion 29, the inner lid 22 rotates around the hinge 43 in a direction parallel to the mounting surface of the cooking device 101. To do.

When the cooking device 101 is used, the inner lid 22 is fixed to the outer lid 21 as shown in FIG. Specifically, the inner lid 22 is fixed to the outer lid 21 by engaging a claw portion 44 formed on the opposite side of the hinge 43 of the inner lid 22 with the claw receiving portion 28 of the outer lid 21.

On the other hand, when removing the inner lid 22 fixed to the outer lid 21, the inner lid 22 is hinged 43 as shown in FIG. 10 by releasing the engagement between the claw portion 44 and the claw receiving portion 28. Rotate around the center. At this time, the user holds the handle 42 of the inner lid 22 and rotates the inner lid 22 so as to be separated from the outer lid 21. As shown in FIG. 11, when the inner lid 22 is rotated by a predetermined distance or more from the outer lid 21 as shown in FIG. 11, the inner lid 22 is lifted upward so that the hinge of the inner lid 22 is shown in FIG. 12. 43 is detached from the support portion 29 of the outer lid 21.

By cooking in the heating cooker 101, a lot of steam is attached to the surface of the inner lid body 40 of the lid body 2 on the inner pan 3 side, and when the lid body 2 is opened, the steam adhered to the inner lid body 40 is removed. Condensation forms water droplets.

Here, since the inner lid 22 of the heating cooker 101 according to the present embodiment is configured to rotate in a direction parallel to the mounting surface of the heating cooker 101, steam is condensed on the inner lid body 40. The inner lid 22 can be moved away from the opening of the inner pot 3 without dropping water drops on the inner pot 3. That is, if the lid body 2 is in an open state, most of the water droplets condensed on the surface of the inner lid body 40 flows and accumulates under the large-diameter packing 41 due to gravity. If it is rotated in a direction parallel to the mounting surface, it is not necessary to drop the water droplets accumulated in the large-diameter packing 41 into the inner pot 3.

In addition to the large-diameter packing 41, the inner lid main body 40 may be provided with a condensed water receiver for receiving condensed water.

(Modification of inner lid)
13 and 14 are views showing another inner lid 122. FIG. The basic configuration of the inner lid 122 is the same as that of the inner lid 22 shown in FIG. 9, except that a dew condensation water receiver 45 is detachably provided to the inner lid body 40.

The condensation water receiver 45 is provided at a position facing the position where the opening 40a of the inner lid body 40 is formed. A receiving port 45 a that receives the condensed water of the condensed water receiver 45 opens toward the opening 40 a of the inner lid body 40. As a result, the condensed water formed by condensation of the vapor attached to the surface of the inner lid body 40 enters the receiving port 45 a of the condensed water receiver 45.

The heating cooker 101 according to the present embodiment may be provided with a stirring device for stirring the inside of the inner pot 3 during cooking. As described above, if the stirring device is provided, the dish can be stirred in a state where the inner pot 3 is sealed. Therefore, cooking can be performed without lowering the temperature of the inner pot 3, and as a result, the cooking can be efficiently performed. Play.

[Summary]
The cooking device 101 according to the first aspect of the present invention includes an inner pot 3 that accommodates an object to be heated, a grip portion 31 that is formed on the outer edge of the inner pot 3, and an inner pot accommodating portion that accommodates the inner pot 3. 11 and the cooker body 1 including the handle storage part 12 that stores the handle part 31 when the inner pot 3 is stored in the inner pot storage part 11, and the inner pot of the cooker body 1 And a lid 2 that covers the storage portion 11 and the handle storage portion 12. The handle storage portion 12 is formed with a through-hole (vent hole 12 a) penetrating to the outside.

According to the above configuration, since the through hole penetrating to the outside is formed in the handle housing portion, outside air is introduced from the through hole. As a result, outside air is taken into the inside of the handle housing portion, so that the temperature rise inside the handle housing portion can be suppressed, and as a result, the temperature rise of the handle portion stored in the handle housing portion can be suppressed. it can.

This makes it possible for the user to take out the inner pan immediately after cooking by holding the handle with his bare hands.

In the heating cooker 101 according to aspect 2 of the present invention, in the aspect 1, the through hole (vent 12a) may be formed at a position lower than the handle portion 31.

According to the above configuration, since the through-hole is formed at a position lower than the handle portion, the introduced outside air easily hits the back surface of the handle portion. Since the back surface of the handle portion is a surface that the user directly contacts when removing the inner pot from the heating cooker body, the user can hold the inner pot with the handle portion as long as it is cooled efficiently as described above. It becomes easy to take out from the heating cooker body.

In the heating cooker 101 according to the aspect 3 of the present invention, in the

aspect

1 or 2, the through-hole (vent 12a) may be formed at a plurality of locations.

According to the above configuration, since a plurality of through holes are formed, more outside air can be introduced into the handle housing portion. Thereby, the temperature rise in the handle storage portion can be suppressed, and as a result, the temperature increase of the handle portion stored in the handle storage portion can be suppressed.

The cooking device 101 according to aspect 4 of the present invention is the cooking device 101 according to any one of the aspects 1 to 3, wherein when the handle portion 31 is stored in the handle storage portion 12, the back surface 31a of the handle portion 31 is It may be spaced apart from the bottom surface 12 b of the handle storage part 12.

According to the above configuration, when the handle portion is stored in the handle storage portion, the back surface of the handle portion is separated from the bottom surface of the handle storage portion, so that the outside air introduced from the through hole is It becomes easy to enter between the back surface of the handle portion and the bottom surface of the handle storage portion. Thereby, the outside air introduced from the through hole hits the back surface of the handle portion, and the handle portion can be efficiently cooled. Since the back surface of the handle portion is a surface that the user directly contacts when removing the inner pot from the heating cooker body, the user can hold the inner pot with the handle portion as long as it is cooled efficiently as described above. It becomes easy to take out.

The cooking device 101 according to the fifth aspect of the present invention is the cooker 101 according to any one of the first to fourth aspects, wherein the handle portion 31 is integrally formed, and the handle portion 31 penetrates the handle portion 31. A gap 31b may be formed.

According to the above configuration, since the gap functions as a heat insulating material, the region of the grip portion that is touched by the user's hand outside the gap is less likely to be heated. For this reason, since the position where the user of the handle part touches the hand does not easily become high temperature, it is quickly cooled by the outside air introduced from the through hole of the handle housing part.

In the heating cooker 101 according to the sixth aspect of the present invention, in any one of the first to fifth aspects, a protrusion 31d having a predetermined height may be formed on the back surface 31a of the handle portion 31.

According to the above configuration, since the protrusion of the predetermined height is formed on the back surface of the handle portion, the finger of the user's hand holding the handle portion touches the protrusion, so that the inner pot can be directly touched. Can be prevented. Thereby, there exists an effect that an inner pot can be taken out safely and easily from a heating cooker main body.

The cooking device 101 according to the seventh aspect of the present invention is attached to the inner cooking pot 3 for storing an object to be heated, the heating cooking device main body 1 for storing the inner cooking pot 3, and the heating cooking device main body 1 so as to be rotatable. A lid 2 having an outer lid 21 and an inner lid 22 detachably provided inside the outer lid 21 and capable of covering the inner pot 3. 22 is provided on the outer lid 21 so as to rotate in a direction orthogonal to the rotation direction of the lid body 2.

According to the above configuration, the inner lid 22 rotates in a direction orthogonal to the rotational direction of the lid body 2, so that the water droplets on which the steam is condensed on the surface of the inner lid 22 are not dropped on the inner pot 3. Can be kept away from the opening of the inner pot 3.

The cooking device 101 according to aspect 8 of the present invention is the above-described aspect 7, wherein one end portion (hinge 43) of the inner lid 22 is rotated at one end portion in the rotation direction of the inner lid 22 in the outer lid 21. A support portion 29 that is freely supported may be provided, and a locking portion (claw receiving portion 28) for locking the other end portion (claw portion 44) of the inner lid 22 may be provided at the other end portion.

In the heating cooker 101 according to the ninth aspect of the present invention, in the eighth aspect, the support portion 29 may further detachably support one end portion (hinge 43) of the inner lid 22.

The present invention is not limited to the above-described embodiments, and various modifications can be made within the scope shown in the claims, and embodiments obtained by appropriately combining technical means disclosed in different embodiments. Is also included in the technical scope of the present invention. Furthermore, a new technical feature can be formed by combining the technical means disclosed in each embodiment.

The present invention can be used for a heating cooker for storing an inner pot provided with a handle.

DESCRIPTION OF SYMBOLS 1 Heating cooker main body 2 Cover body 3 Inner pan

3a Bottom wall

3b Perimeter wall

3c Flange part 4 Hinge part 11 Inner pan accommodating part 12 Handle accommodating part 12a Vent (through hole)
12b Bottom surface 13 Engaging claw 21 Outer lid 21a Window part 22 Inner lid 23 Claw receiving part 24 Release switch 25 Operation part

25a Operation button

25b Display part 26 Steam port unit

26a Cover part

26b Steam port 27 Temperature sensor 28 Claw receiving part 29 Support Portion 31 grip portion 31a back surface 31b gap 31c surface 31d protrusion 31e contact end portion 31f open end portion 40 inner lid main body 40a opening 40b convex portion 40c sensor opening 40d steam guide opening 41 large diameter packing 42 handle 43 hinge 44 claw Part 101 Heating cooker A gap B gap h gap

Claims

An inner pot for storing the object to be heated;
A handle formed on the outer edge of the inner pot,
A heating cooker main body including an inner pot storing portion for storing the inner pot, and a handle storing portion for storing the handle portion when the inner pot is stored in the inner pot storing portion;
A lid of the heating cooker body, the lid covering the inner pot storage and the handle storage; and
With
A heating cooker characterized in that the handle housing part is formed with a through-hole penetrating to the outside.
The heating cooker according to claim 1, wherein the through hole is formed at a position lower than the handle portion.
The heating cooker according to claim 1 or 2, wherein a plurality of the through holes are formed.
The back surface of the handle portion is separated from the bottom surface of the handle storage portion when the handle portion is stored in the handle storage portion. Cooking cooker.
The handle part is integrally molded,
The cooking device according to any one of claims 1 to 4, wherein a gap that penetrates the handle portion is formed in the handle portion.
The heating cooker according to any one of claims 1 to 5, wherein a protrusion having a predetermined height is formed on the back surface of the handle portion.