WO2019098164A1

WO2019098164A1 - Cooker and island kitchen

Info

Publication number: WO2019098164A1
Application number: PCT/JP2018/041913
Authority: WO
Inventors: 岳史桝澤; いつか今井; 大友　博; 龍司齋藤
Original assignee: アイリスオーヤマ株式会社
Priority date: 2017-11-17
Filing date: 2018-11-13
Publication date: 2019-05-23
Also published as: JPWO2019098164A1

Abstract

This cooker (1) is provided with a cooking plate (11) comprising: a cooking unit (111) having a surface for cooking foods; and a heating unit (112) having a heating surface which is heated by a heat source (121). The cooking unit (111) and the heating unit (112) are joined to form a closed space (113). The pressure in the closed space (113) is reduced and a working fluid (114) is sealed therein.

Description

Cookware and island type kitchen

The present disclosure relates to a cooking appliance and an island-type kitchen using the same.

BACKGROUND ART Conventionally, a hot plate is known as a home cooking appliance for heating a steel plate with electricity to cook food materials such as meat and vegetables. Japanese Patent Laid-Open No. 6-284975 (Patent Document 1) describes a hot plate for heating a cooking plate with a heater and controlling the heater to maintain the temperature when the temperature of the cooking plate reaches a set temperature. ing.

Japanese Patent Application Laid-Open No. 6-284975

The conventional hot plate is equipped with a sheathed heater as a heater for heating a cooking plate. The sheathed heater is disposed so as to meander in the cooker body in order to suppress unevenness of the plate temperature when the cooking plate is heated. However, there was a temperature difference in the heated cooking plate between the part near and the sheath heater. If such unevenness in the temperature of the cooking plate occurs, the food may be burned due to local heating near the upper portion of the heater of the cooking plate.

This indication is made in view of such a situation, and it aims at providing a cooking utensil and an island type kitchen which are advantageous in improving uniformity of temperature distribution in a cooking plate.

A cooking device according to an aspect of the present disclosure includes a cooking plate including a cooking unit having a surface for cooking a food and a heating unit having a heating surface heated by a heat source, the cooking unit and the heating unit being Bonded to form a sealed space, the sealed space is depressurized and contains a hydraulic fluid.

Moreover, the island-type kitchen which concerns on 1 aspect of this indication is equipped with a heating cooker, and a heating cooker is said cooking cooker.

Moreover, the island-type kitchen which concerns on the other aspect of this indication is equipped with a heating cooker, and a heating cooker is a cooking plate which has a cooking surface which cooks a foodstuff, and the back surface opposite to the cooking surface of a cooking plate. A heat source comprising: a duct having a first opposed opening, an opening smaller than the first opening, and a second opening located below the first opening; The first opening and the back surface of the cooking plate, and the second opening and the heat source are respectively joined so as to form a sealed space inside the duct, and the sealed space is depressurized and contains the working fluid. ing.

It is a perspective view showing an example of composition of a cooking-by-heating machine concerning a 1st embodiment of this indication. It is a block diagram showing an example of composition of a cooking-by-heating machine concerning a 1st embodiment of this indication. It is a top view of an example of composition of a cooking plate. FIG. 4 is a cross-sectional view taken along the line AA of FIG. 3; It is the elements on larger scale of FIG. It is a graph which shows transition of the temperature of the center part and edge part of a cooking plate at the time of using ethylene glycol 50g as hydraulic fluid. It is a graph which shows transition of the temperature of the center part and edge part of a cooking plate at the time of using ethylene glycol 100g as a hydraulic fluid. It is a graph which shows transition of the temperature of the center part and edge part of a cooking plate at the time of using 50g of propylene glycol as hydraulic fluid. It is a graph which shows transition of the temperature of the center part and edge part of a cooking plate at the time of using 100 g of propylene glycol as hydraulic fluid. It is a graph which shows the vapor pressure curve of each hydraulic fluid. It is the graph to which a part of FIG. 8 was expanded. It is a graph which shows transition of the temperature of the center part and edge part of the cooking plate 11 at the time of carrying out pressure reduction sealing of the water as a hydraulic fluid by 0.01 atm. It is a graph which shows transition of the temperature of the center part and edge part of the cooking plate 11 at the time of carrying out pressure reduction sealing of the water as a hydraulic fluid by 0.1 atm. It is a graph which shows transition of the temperature of the center part and the edge part of the cooking plate 11 at the time of carrying out pressure reduction sealing of the water as a hydraulic fluid at 0.2 atm. FIG. 10 is a short cross-sectional view showing an example of the configuration of the cooking plate according to Modification 1; It is a longitudinal cross-sectional view which shows the other example of a structure of the cooking plate in the modification 1. FIG. FIG. 13 is a short cross-sectional view showing another example of the configuration of the cooking plate in the modification 1; FIG. 16 is a short cross-sectional view showing an example of the configuration of the cooking plate according to Modification 2; FIG. 16 is a short cross-sectional view showing another example of the configuration of the cooking plate in the modification 2; It is a perspective view which shows an example of a structure of the cross rib in the modification 3. FIG. It is a perspective view which shows an example of a structure of the parallel cross rib-like rib in the modification 3. FIG. It is a perspective view which shows an example of a structure of the triangular rib in the modification 3. FIG. FIG. 21 is a perspective view showing another example of the configuration of triangular ribs in Modification 3; It is a perspective view which shows an example of a structure of the square rib in the modification 3. FIG. FIG. 21 is a perspective view showing another example of the configuration of the angular rib in the third modification. It is a perspective view showing an example of the composition of the cooking plate used for the cooking-by-heating machine concerning a 2nd embodiment of this indication. FIG. 21 is a cross-sectional view taken along the line BB in FIG. FIG. 21 is a cross-sectional view taken along the line CC of FIG. FIG. 21 is a cross-sectional view taken along the line DD of FIG. It is a perspective view showing an example of the composition of the cooking plate used for the cooking-by-heating machine concerning a 3rd embodiment of this indication. It is a perspective view showing an example of composition of an island type kitchen concerning one embodiment of this indication. It is a perspective view showing an example of the composition of the cooking-by-heating instrument used for the island type kitchen concerning one embodiment of this indication. FIG. 27 is a cross-sectional view taken along the line EE of FIG. 26 and a block diagram illustrating an example of the configuration of the heating cooker.

First Embodiment
Drawing 1 is a perspective view showing an example of composition of cooking-by-heating machine 1 concerning a 1st embodiment of this indication. Drawing 2 is a block diagram showing an example of composition of cooking-by-heating machine 1 concerning a 1st embodiment of this indication. The cooking appliance 1 illustrated in FIGS. 1 and 2 is a household tabletop cooking appliance for heating a steel plate electrically to cook food. In addition, the cooking device 1 illustrated in FIG. 1 and FIG. 2 may be generally called a hot plate. The cooking device 1 includes a cooking plate 11 for cooking food and a cooker body 12 for heating the cooking plate 11.

The cooker body 12 includes a heater 121, a temperature detection unit 122, a temperature setting circuit 123, a heater control circuit 124, a heater drive circuit 125, and a display circuit 127. The heater 121 is a heat source that heats the cooking plate 11. Specifically, the heater 121 is a sheathed heater disposed so as to meander on the cooker body 12. As a modification, the heater 121 may be an IH heater or a gas stove. The temperature detection means 122 is a sensor that measures the temperature of the heater 121. The temperature detection means 122 is, for example, a thermistor. The temperature setting circuit 123 outputs a set voltage corresponding to the cooking temperature set by a temperature setting lever (not shown). The heater control circuit 124 outputs a control signal in accordance with the comparison result between the set voltage output from the temperature setting circuit 123 and the voltage output from the temperature detection unit 122. The heater drive circuit 125 heats the heater 121 based on the control signal output from the heater control circuit 124. When the heater 121 is heated, the display circuit 127 turns on a not-shown indicator light.

FIG. 3 is a plan view of an example of the configuration of the cooking plate 11. FIG. 4 is a cross-sectional view taken along the line AA of FIG. The cooking plate 11 has a rectangular shape in a plan view, and is generally flat. The cooking plate 11 is made of metal such as stainless steel or aluminum. The cooking plate 11 is disposed immediately above the heater 121 and is used to cook food.

The cooking plate 11 has a hollow two-layer structure in which the space area is a vacuum. The working fluid is enclosed in the space area in the cooking plate 11. The heated hydraulic fluid can transfer heat by circulating from liquid to gas, from gas to liquid, and again from liquid to gas in the space area. Specifically, the cooking plate 11 includes an upper cooking unit 111 on which the food is placed, and a lower heating unit 112 heated by the heater 121. For example, the cooking portion 111 and the heating portion 112 face each other and are airtightly welded at the peripheral portion. The cooking unit 111 and the heating unit 112 are each a flat plate having a rectangular shape in plan view. The thickness of each of the cooking unit 111 and the heating unit 112 is, for example, 5 to 10 mm.

The working fluid 114 is sealed in a sealed space 113 formed by being sandwiched between the cooking unit 111 and the heating unit 112. The amount of the hydraulic fluid 114 to be enclosed is, for example, an amount that does not cover the entire surface of the heating unit 112 facing the cooking unit 111, which is exposed in the closed space 113. In other words, in the closed space 113 of the cooking plate 11 composed of the cooking unit 111 and the heating unit 112, the amount of the hydraulic fluid 114 on the surface of the heating unit 112 is not in contact with the surface of the cooking unit 111.

FIG. 5 is a partial enlarged view of FIG. FIG. 5 shows an example of the behavior of the hydraulic fluid 114 when the cooking plate 11 is heated. When the cooking plate 11 is heated, the working fluid 114 sealed in the closed space 113 absorbs the heat of the heating unit 112 and becomes a gas. The working fluid 114 that has become gas diffuses into the enclosed space 113, transfers heat to the cooking surface of the cooking section 111, dissipates heat, and then condenses. The aggregated working fluid 114 drops onto the heating unit 112, absorbs the heat of the heating unit 112 again, and is vaporized. By repeating this cycle, the cooking plate 11 is uniformly heated. Moreover, the temperature distribution of the cooking plate 11 is made uniform in a short time by such operation of the hydraulic fluid.

The distance between the surface of the cooking portion 111 exposed in the closed space 113 of the cooking plate 11 and the surface of the heating portion 112 is set such that the effect of heat conduction by the operation of the hydraulic fluid 114 is maximized. Ru.

The hydraulic fluid 114 sealed in the enclosed space 113 is a polar compound, and is, for example, water or glycols. Here, glycols are low molecular weight compounds having hydroxyl groups at both ends, and are liquid compounds at normal temperature. Specifically, ethylene glycols such as ethylene glycol, diethylene glycol and triethylene glycol, propylene glycols such as propylene glycol and dipropylene glycol, and butanediol. Ethylene glycol is more preferable as the hydraulic fluid 114 from the viewpoint of safety and boiling point.

FIGS. 6A and 6B are graphs showing the transition of the temperature at the central portion and the end portion of the cooking plate 11 when ethylene glycol is used as the hydraulic fluid 114. FIG. 6A is a graph in the case where 50 g (volume ratio 6%) of ethylene glycol is enclosed and the pressure reaches 0.9 atm. FIG. 6B is a graph in the case where 100 g (volume ratio 12%) of ethylene glycol is enclosed and the pressure reaches 2.5 atm. FIGS. 7A and 7B are graphs showing the transition of the temperature at the central portion and the end portion of the cooking plate 11 when propylene glycol is used as the hydraulic fluid 114. FIG. 7A is a graph in the case where 50 g (volume ratio 6%) of propylene glycol is enclosed and the pressure is 1.0 atm. FIG. 7B is a graph in a case where 100 g (12% by volume) of propylene glycol is enclosed and the pressure reaches 1.5 atm. In each of FIGS. 6A and 6B and FIGS. 7A and 7B, the broken line indicates the temperature of the central portion of the cooking plate 11, and the solid line indicates the temperature of the end of the cooking plate 11. Both graphs show the transition of temperature when the hydraulic fluid 114 is sealed under reduced pressure at 0.01 atm and heated at 100 W using an IH heater. Here, the volume ratio is the ratio of the volume of the hydraulic fluid 114 to the volume of the enclosed space 113.

According to these graphs, it can be seen that the temperature at the central portion and the end portion of the cooking plate 11 changes relatively uniformly, regardless of whether ethylene glycol or propylene glycol is used as the working fluid 114. In particular, when ethylene glycol is used, it can be seen that the transition is more uniform.

The degree of pressure reduction of the closed space 113 of the cooking plate 11 may be reduced so as to promote the vaporization of the working fluid 114 at least at 100 ° C. or less. For example, the enclosed space 113 is depressurized to 0.1 atm or less, more preferably to 0.01 atm or less, and further preferably evacuated until no air remains.

Next, FIG. 8 is a graph showing a vapor pressure curve of each hydraulic fluid 114. FIG. 9 is a graph in which a part of FIG. 8 is enlarged. In FIG. 8 and FIG. 9, the solid line indicates that the hydraulic fluid 114 is water, the broken line indicates that the hydraulic fluid 114 is propylene glycol (PG), and the dashed dotted line indicates that the hydraulic fluid 114 is ethylene glycol ( It shows the case of EG). As shown in these graphs, when the water is heated to 200 ° C., which is assumed to be used in the cooking appliance 1, the vapor pressure reaches 15 atm, and the vapor pressure reaches 43 atm when heated to 250 ° C. I will. On the other hand, ethylene glycol and propylene glycol reach a vapor pressure of only about 2 atm even when heated to 200 ° C. When ethylene glycol or propylene glycol is used as the hydraulic fluid 114, the thickness of the cooking plate 11 can be made thinner and lighter than when water is used.

Next, FIGS. 10A to 10C are graphs showing the transition of the temperature at the central portion and the end portion of the cooking plate 11 when water as the hydraulic fluid 114 is sealed under reduced pressure at different pressures. FIG. 10A is a graph of the case of vacuum sealing at 0.01 atm (boiling point 10 ° C.). FIG. 10B is a graph of the case of vacuum sealing at 0.1 atm (boiling point 45 ° C.). FIG. 10C is a graph in the case of vacuum sealing at 0.2 atm (boiling point 63 ° C.). In each of FIGS. 10A to 10C, the broken line indicates the temperature at the central portion of the cooking plate 11, and the solid line indicates the temperature at the end of the cooking plate 11. According to these graphs, it can be seen that when the cooking plate 11 is heated to reach the boiling point of water, the temperatures at the central portion and the end portion of the cooking plate 11 become uniform. Since the boiling point of water is lower as the pressure at the time of sealing is lower, it is understood that the lower the pressure at the time of sealing, the more uniform the temperature is from the point of lower temperature. This applies not only to water but also to ethylene glycol and propylene glycol. However, the lower the pressure at the time of sealing, the more difficult it is to manufacture the cooking plate 11. Therefore, in the cooking plate 11 according to the present embodiment, the closed space 113 may be depressurized to such an extent that the working fluid 114 boils at a temperature of 100 ° C. or less.

According to the cooking device 1 described above, the uniformity of the temperature distribution of the cooking plate 11 can be improved by the operation of the working fluid 114 sealed in the closed space 113 which is a hollow space. Further, by using glycols (in particular, ethylene glycol and propylene glycol) as the working fluid 114, the weight of the cooking plate 11 can be reduced as compared to the case where water is used as the working fluid 114. Further, by sealing the hydraulic fluid 114 under reduced pressure or vacuum, temperature control can be efficiently performed not only to make the temperature distribution of the cooking plate 11 uniform, but also to achieve the plate temperature up to the target temperature in a short time.

The cooking plate 11 in the first embodiment may be modified as follows. The following two or more modifications may be combined with each other.

(Modification 1)
The shape in plan view of the cooking plate 11 is not limited to a rectangle, and may be a circle, an ellipse, or another polygon.

The cooking plate 11 may be provided with a projecting side wall for preventing food material from falling off the cooking plate 11. FIG. 11 is a short cross-sectional view showing an example of the configuration of the cooking plate 11A provided with the projecting side wall 115. As shown in FIG. The protruding side wall 115 protrudes upward along the periphery of the cooking portion 111.

The cooking plate 11 may be a corrugated plate for easily burnt food, instead of the flat plate. FIG. 12 is a longitudinal cross-sectional view showing an example of the configuration of the cooking plate 11B in which the plurality of linear protrusions 116 are formed. The plurality of linear protrusions 116 are formed in parallel and at equal intervals along the lateral direction of the cooking plate 11B. The formation of the linear protrusions 116 (in other words, ribs) improves the strength of the cooking plate 11B. A plurality of dimples may be formed instead of the linear projections 116 to form a dimple plate.

Alternatively, the cooking plate 11 may be a plate for takoyaki. FIG. 13 is a short cross-sectional view showing an example of the configuration of the cooking plate 11C in which the plurality of concave portions 117 are formed. The strength of the cooking plate 11C is improved by the formation of the concave portion 117.

(Modification 2)
The cooking plate 11 may have a hollow bilayer structure not in the whole but in a part thereof. FIG. 14 is a short cross-sectional view showing an example of the configuration of the cooking plate 11D having a single-layer structure in the central part in the longitudinal direction and the lateral direction. In the cooking plate 11D, in the central portion where the strength is weak, the structure is further adopted to increase the strength. On the other hand, in the peripheral part where the temperature rise is slow, the hollow two-layer structure is adopted to promote the temperature rise.

The cooking plate 11 may increase the thickness of the weak portion. FIG. 15 is a short cross-sectional view showing an example of the configuration of the cooking plate 11E in which the thickness of the central portion in the longitudinal direction and the lateral direction is large. The plate thickness of the cooking portion 111A and the heating portion 112A that constitute the cooking plate 11E gradually increases from the peripheral portion toward the central portion. The plate thickness may be increased stepwise, or only one plate thickness of the cooking unit 111 or the heating unit 112 may be increased.

(Modification 3)
The cooking plate 11 may be provided with a reinforcing member in the enclosed space 113 in order to increase its strength. The reinforcing member is preferably formed so as not to impede the movement (in particular, the horizontal movement) of the steam of the hydraulic fluid 114. In other words, it is preferable to form so as not to form a closed space in the closed space 113.

FIG. 16 is a perspective view showing an example of the configuration of a cross rib 1111 which is an example of a reinforcing member. The surface 1112 which opposes the heating part 112 of the cooking part 111 is shown by FIG. The cross rib 1111 is composed of two

plates

11111 and 11112 formed to intersect the cross at the center of the surface 1112. The plate 11111 is formed along the longitudinal direction from one end to the other end of the cooking portion 111 in the longitudinal direction. On the other hand, the plate 11112 is formed along the short direction from one end to the other end of the cooking unit 111 in the short direction. The plate 11111 and the plate 11112 each have an elongated semi-elliptical shape in a side view, and the height gradually increases from the end to the center. The height of the central portion is a height not in contact with the heating portion 112.

The configuration of the cross rib 1111 shown in FIG. 16 is merely an example, and may be changed as appropriate. For example, the shapes of the plate 11111 and the plate 11112 in a side view are not necessarily limited to a semi-elliptical shape, and may be a rectangle, a triangle, or the like. In addition, the cross rib 1111 may not necessarily intersect at the center of the surface 1112. Moreover, the plate 11111 may not necessarily be formed from one end to the other end in the longitudinal direction of the cooking portion 111. In other words, the plate 11111 may be formed over a part of the range from one end to the other end in the longitudinal direction. Similarly, the plate body 11112 may not necessarily be formed from one end to the other end of the cooking portion 111 in the short direction. Also, the cross rib 1111 may be formed along the diagonal of the surface 1112. Further, the number of the plate body 11111 and the plate body 11112 may be plural. FIG. 17 is a perspective view showing an example of the configuration of the parallel cross rib 1113 configured by two sets of the plate 11111 and the plate 11112. Also, a cross rib similar to the cross rib 1111 may be formed in the heating portion 112. At that time, it is preferable that the height of any cross rib not be in contact with the other cross rib or the opposing surface.

FIG. 18 is a perspective view showing an example of the configuration of a triangular rib which is another example of the reinforcing member. FIG. 18A shows the configuration of the triangular rib 1114 formed on the surface 1112 of the cooking unit 111. FIG. 18B shows the configuration of the triangular rib 1121 formed on the surface 1122 facing the cooking unit 111 of the heating unit 112. A plurality of triangular ribs 1114 illustrated in FIG. 18A are formed at equal intervals along the longitudinal direction from one end to the other end of the cooking portion 111 in the longitudinal direction. On the other hand, a plurality of triangular ribs 1121 illustrated in FIG. 18B are formed at equal intervals along the width direction from one end of the heating portion 112 in the width direction to the other end. The triangular rib 1114 and the triangular rib 1121 each have a triangular cross-sectional shape. The heights are in contact with each other.

The configuration of the triangular rib 1114 and the triangular rib 1121 shown in FIG. 18 is merely an example, and may be changed as appropriate. For example, the cross-sectional shapes of the triangular rib 1114 and the triangular rib 1121 are not necessarily limited to a triangle, and may be rectangular, semicircular, or the like. The triangular rib 1114 may not necessarily be formed from one end to the other end in the longitudinal direction of the cooking portion 111. In other words, it may be formed over a part of the range from one end to the other end in the longitudinal direction. Similarly, the triangular rib 1121 may not necessarily be formed from one end of the heating portion 112 in the short direction to the other end. Alternatively, the triangular ribs 1114 formed in the cooking portion 111 may be formed in the lateral direction, and the triangular ribs 1121 formed in the heating portion 112 may be formed in the longitudinal direction. In addition, the triangular rib 1114 and the triangular rib 1121 may be formed to be inclined with respect to the longitudinal direction or the lateral direction. Further, the number of triangular ribs 1114 and triangular ribs 1121 is not necessarily limited to four, and may be three or less or five or more.

FIG. 19 is a perspective view showing an example of the configuration of a square rib which is another example of the reinforcing member. FIG. 19A shows an example of the configuration of the square rib 1115 formed on the surface 1112 of the cooking section 111. FIG. 19B shows an example of the configuration of the square rib 1123 formed on the surface 1122 of the heating portion 112. The angular rib 1115 and the angular rib 1123 each have a conical shape and are formed at equal intervals, and their heights are heights that do not face each other or do not touch each other.

The configuration of the square rib 1115 and the square rib 1123 shown in FIG. 19 is merely an example, and may be changed as appropriate. For example, the shapes of the angular rib 1115 and the angular rib 1123 are not limited to the conical shape, and may be a pyramidal shape, a cylindrical shape, a prismatic shape, or the like. Further, the number of the angular ribs 1115 and the angular ribs 1123 may be more or less than the illustrated number.

Second Embodiment
Drawing 20 is a perspective view showing an example of composition of cooking plate 21 used for a cooking-by-heating machine concerning a 2nd embodiment of this indication. In FIG. 20, in order to expose the sealed space 113 inside the cooking plate 21, a portion corresponding to the cooking portion 211, which is the upper plate on which the food is placed, is indicated by a virtual line (two-dot chain line) There is. FIG. 21 is a cross-sectional view taken along the line BB in FIG. FIG. 22 is a cross-sectional view taken along the line CC of FIG. FIG. 23 is a cross-sectional view taken along the line DD of FIG. In each of the drawings from FIG. 20 onwards, for example, the Z axis is taken along the vertical direction which is the vertical direction, and the X axis and the Y axis orthogonal to each other are taken in a plane perpendicular to the Z axis. In the present embodiment, the longitudinal direction in the plane of the cooking plate 21 is along the X direction. Moreover, the short direction in the plane of the cooking plate 21 is along the Y direction.

The cooking device according to the present embodiment includes the cooking plate 21 having a hollow two-layer structure in which the space area is vacuum as in the cooking device 1 according to the first embodiment. The whole shape and material of the cooking plate 21 are the same as those of the cooking plate 11 in the first embodiment. However, unlike the cooking plate 11 in the first embodiment, the cooking plate 21 is internally provided with a heater 221 as a heat source. Therefore, in the cooking device using the cooking plate 21, the heater 121 such as a sheathed heater may not be provided.

Although not shown, a sensor for measuring the temperature of the heater 221, such as the temperature detection means 122 exemplified in the first embodiment, may also be installed inside the cooking plate 21. On the other hand, the heating cooker according to the present embodiment may include the temperature setting circuit 123, the heater control circuit 124, the heater driving circuit 125, or the display circuit 127 illustrated in the first embodiment as the cooking device main body. Even when the heater 221 or the temperature detection means is provided inside the cooking plate 21, the heater 221 and the like are electrically connected to these various circuits.

The cooking plate 21 has a cooking portion 211 which is an upper plate and a heating portion 212 which is a lower plate. The cooking unit 211 and the heating unit 212 are portions corresponding to the cooking unit 111 and the heating unit 112 in the first embodiment. However, since the heater 221 in the present embodiment is built in part of the side wall of the cooking plate 21 as described in detail below, the heating part 212 is different from the heating part 112 in the first embodiment, and is direct Is at least partially heated.

The working fluid 114 is sealed in a sealed space 213 formed by being sandwiched between the cooking unit 211 and the heating unit 212. The hydraulic fluid 114 is the same as that exemplified as can be employed in the first embodiment.

In the present embodiment, the surface shape of the heating portion 212 exposed to the closed space 213 is different from the surface shape of the heating portion 112 in the first embodiment. First, the heating unit 212 has, on the surface 212 a on the side exposed to the sealed space 213, a flow channel groove 215 capable of circulating the hydraulic fluid 114. The cross section of the flow channel 215 is, for example, semicircular. The flow channel groove 215 is open toward the sealed space 213.

Here, a plurality of inner surfaces exposed to the closed space 213 exist in the cooking plate 21. Among these, the inner surface on the side in which the heater 221 is incorporated is defined as a first inner surface 218a. The first inner surface 218 a is also expressed as one side surface of the side wall portion in which the heater 221 is embedded among the side wall portions on four sides of the cooking plate 21. On the other hand, an inner surface facing the first inner surface 218a among the plurality of inner surfaces exposed to the sealed space 213 is defined as a second inner surface 218b. In this case, at least one end of the flow channel groove 215 is in contact with the first inner surface 218a. In addition, at least a portion of the flow channel groove 215 has a shape extending from one end in contact with the first inner surface 218a toward the second inner surface 218b. Here, the extending direction from the first inner surface 218a to the second inner surface 218b of the flow channel 215 does not necessarily have to be perpendicular to the first inner surface 218a or the second inner surface 218b. Further, the other end of the channel groove 215 extending toward the second inner surface 218b may be in contact with the second inner surface 218b or may not be in contact with the second inner surface 218b. However, when the channel groove 215 does not contact the second inner surface 218 b, it is desirable that the other end of the channel groove 215 be in the vicinity of the second inner surface 218 b.

As an example of the flow path groove 215 satisfying such conditions, the flow path groove 215 shown in FIG. 20 includes two extending portions 215 a and a connection portion 215 b. Each of the two extension parts 215a has a shape in which one end is in contact with the first inner surface 218a and extends toward the second inner surface 218b. The connection portion 215 b smoothly connects the other ends of the two extension portions 215 a in the vicinity of the second inner surface 218 b. That is, the planar shape of the flow path groove 215 shown in FIG. 20 is approximately U-shaped.

Moreover, in the heating part 212, the surface 212a of the side exposed to the sealed space 213 in which the flow-path groove | channel 215 is formed contains several inclined surfaces. Here, the inclined surface refers to a surface that is inclined with respect to the XY plane corresponding to the horizontal surface. For example, as a reference defining the surface shape of the surface 212a, it is assumed that a first ridgeline 212b extending along the X direction at the center of the surface 212a in the Y direction is present on the surface 212a. In addition, two second ridges 212c extending along the X direction are intersected by the surface 212a and the inner surfaces other than the first inner surface 218a and the second inner surface 218b among the plurality of inner surfaces exposed to the sealed space 213. It shall exist. Here, as an example, it is assumed that the first ridge line 212 b and the two second ridge lines 212 c are on the same XY plane. That is, as shown in FIG. 21 to FIG. 23, the height H0 from the first ridge line 212b and the two second ridge lines 212c to the surface 211a on the side exposed to the closed space 213 of the cooking section 211 is constant.

In this case, as shown in FIG. 21, at one end of the channel groove 215 in contact with the first inner surface 218a, the two extension parts 215a constituting the channel groove 215 respectively have the first ridge 212b and the second ridge 212c. In the valley between. Further, as shown in FIG. 22, even in a part of the flow channel groove 215 located between the first inner surface 218a and the second inner surface 218b, the two extension portions 215a constituting the flow channel groove 215 respectively It is located at a valley between the first ridge line 212 b and the second ridge line 212 c. Furthermore, as shown in FIG. 23, at the other end of the flow channel groove 215 located in the immediate vicinity of the second inner surface 218b, the connecting portion 215b configuring the flow channel groove 215 contacts the first ridge line 212b. That is, the inclined surface around the flow channel groove 215 is lowered toward the flow channel groove 215. Here, as shown in FIG. 21, at one end of the flow channel groove 215 in contact with the first inner surface 218a, the height from the flow channel groove 215 to the height position of the first ridge line 212b or the second ridge line 212c is H1. It is. On the other hand, as shown in FIG. 23, the height position of the connection part 215b which comprises the flow-path groove | channel 215 and the height position of the 1st ridgeline 212b or the 2nd ridgeline 212c are substantially the same. Then, as shown in FIG. 22, the height from the channel groove 215 positioned between the first inner surface 218a and the second inner surface 218b to the height position of the first ridge line 212b or the second ridge line 212c is H2 It is. At this time, as a height relationship, 0 <H2 <H1 holds, and the height H2 gradually decreases from the first inner surface 218a toward the second inner surface 218b. That is, the plurality of inclined surfaces included in the surface 212a are surfaces set to satisfy such conditions.

The heater 221 is disposed close to the lowest position on the surface 212 a. For example, when the flow channel groove 215 is formed in the heating portion 212, the heater 221 is installed in alignment with the position of one end of the flow channel groove 215. In the example shown in FIG. 20, the channel groove 215 includes two extending portions 215a. In this case, the heater 221 is incorporated at a position adjacent to one end of each of the two extending portions 215 a in the side wall portion of the cooking plate 21. That is, in the present embodiment, there are two heaters 221.

Next, the operation and effects of the cooking device according to the present embodiment will be described. The hydraulic fluid 114 is enclosed in the closed space 213 in the cooking plate 21 as in the first embodiment. First, in the state where the heater 221 is not operated and the cooking plate 21 is not heated, the working fluid 114 remains liquid. Here, when the heating unit 212 has the above-described shape, the hydraulic fluid 114 collects in the flow channel groove 215 at the position of the valley of the surface 212 a of the heating unit 212. Further, the flow channel groove 215 is generally inclined so as to be lowered from the side of the second inner surface 218b to the side of the first inner surface 218a in the X direction. Therefore, as shown in FIG. 20, the hydraulic fluid 114 is guided along the flow channel 215 and stagnates at a position in contact with the first inner surface 218a. Hereinafter, the position where the hydraulic fluid 114 stagnates is referred to as a "pool region".

Next, since the heater 221 is installed in the vicinity of the accumulation area, when the heater 221 is activated, the working fluid 114 in the accumulation area absorbs heat and becomes gas as shown in FIG. The working fluid 114 that has become gas diffuses into the enclosed space 213, transfers heat to the cooking surface of the cooking section 211, dissipates heat, and then condenses. The aggregated working fluid 114 drops onto the heating unit 212 as shown in FIGS. 22 and 23. The hydraulic fluid 114 which has fallen is guided to the flow channel groove 215 again by the plurality of inclined surfaces constituting the surface 212 a and is further guided to the accumulation region along the flow channel groove 215. That is, the hydraulic fluid 114 flows toward the heater 221 by the plurality of inclined surfaces of the surface 212 a and the flow channel groove 215. The hydraulic fluid 114 in the accumulation area absorbs heat again and is vaporized. By repeating this cycle, the cooking plate 21 is uniformly heated.

Thus, according to this embodiment, the same effect as that of the first embodiment can be obtained.

The shape of the flow channel groove 215 or the shape of the plurality of inclined surfaces constituting the surface 212 a forms a stagnant area in the vicinity of the heater 221, and the aggregated working fluid 114 can be guided to the flow channel groove 215. In addition to the examples illustrated in FIGS. 20 to 23, various settings can be made within the scope.

Third Embodiment
Drawing 24 is a perspective view showing an example of composition of cooking plate 31 used for a cooking-by-heating machine concerning a 3rd embodiment of this indication. In FIG. 24, in order to expose the sealed space 313 inside the cooking plate 31, a portion corresponding to the cooking portion 311, which is the upper plate on which the food is placed, is indicated by a phantom line (two-dot chain line) There is.

The cooking device according to the present embodiment includes a cooking plate 31 in which the cooking plate 21 used in the cooking device according to the second embodiment is modified. The cooking plate 31 includes, in addition to the cooking unit 311, a heating unit 312, which is a lower plate, as in the above embodiments. It is the same as the cooking plate 21 that the cooking plate 31 has a hollow two-layer structure in which the space area is a vacuum, and that a heater 321 as a heat source is provided inside.

The cooking plate 31 according to the present embodiment includes, for example, two regions of a high temperature region RH and a low temperature region RC along the X direction. Here, the high temperature area RH means an area including the sealed space 313 inside the cooking plate 31. On the other hand, the low temperature area RC means an area which does not include the sealed space 313 inside the cooking plate 31, in other words, an area constituted only by the metal material constituting the cooking plate 31 as a whole. In particular, the low temperature region RC is located farther from the heater 321 than the high temperature region RH.

In the high temperature region RH, the surface 312a exposed to the closed space 313 of the heating portion 312 is the first inner surface 318a constituting the side wall portion of the cooking plate 31 from the second inner surface 318b side in contact with the low temperature region RC along the X direction. It slopes down to the side. On the other hand, the shape of the heater 321 may be a rod-like shape having a length that roughly matches the width of the surface 312 a in the Y direction. In this case, the heater 321 may be installed along the Y direction and at a lower portion of the surface 312a near the first inner surface 318a.

Next, the operation and effects of the cooking device according to the present embodiment will be described. The hydraulic fluid 114 is enclosed in the closed space 313 in the cooking plate 31 as in the second embodiment. First, in a state where the heater 321 is not operated and the cooking plate 31 is not heated, the working fluid 114 remains liquid. Here, the surface 312a of the heating unit 312 is inclined so as to be lowered from the second inner surface 318b to the first inner surface 318a in the X direction. Therefore, as shown in FIG. 24, the hydraulic fluid 114 is guided by the slope of the surface 312a and stagnates at a position in contact with the first inner surface 318a. Here again, the position where the hydraulic fluid 114 stagnates is referred to as a "pool region".

Next, as in the second embodiment, since the heater 321 is installed in the vicinity of the accumulation region, when the heater 321 is activated, the hydraulic fluid 114 in the accumulation region absorbs heat and becomes gas. The working fluid 114 that has become gas diffuses into the enclosed space 313, transfers heat to the cooking surface of the cooking section 311, dissipates heat, and then condenses. The aggregated working fluid 114 drops onto the heating unit 312. The hydraulic fluid 114 which has fallen is again guided along the slope of the surface 312a to the accumulation area. The hydraulic fluid 114 in the accumulation area absorbs heat again and is vaporized. By repeating this cycle, the particularly high temperature area RH of the cooking plate 31 is uniformly heated.

On the other hand, in the low temperature region RC, there is no sealed space inside, and heating is performed only by heat transfer from the high temperature region RH side. Therefore, even if the heater 321 is operated, the temperature is lower in the low temperature region RC than the temperature reached in the high temperature region RH. The temperature reached will be lower.

Therefore, in the high temperature region RH, as in the above embodiments, the uniformity of the temperature distribution at the time of heating can be improved. On the other hand, in the low temperature area RC, for example, the food being cooked can be temporarily held or used as a heating area for low temperature cooking. That is, according to the present embodiment, different cooking methods can be performed by one cooking plate 31.

In the present embodiment, the cooking plate 31 has the two regions of the high temperature region RH and the low temperature region RC in this way, but may have a structure exemplified as the high temperature region RH.

(Island type kitchen)
Next, an island-type kitchen according to an embodiment of the present disclosure will be described. The island-type kitchen is a configuration in which in the kitchen, part or all of a sink, a kitchen table or a cooking appliance is disposed apart from the wall of a room.

Drawing 25 is a perspective view showing an example of composition of island type kitchen 2 concerning one embodiment of this indication. In the example shown in FIG. 25, the island-type kitchen 2 includes the sink 3 and the cooking device 4. In addition, the sink 3 and the heating cooker 4 are installed on the stand 5 distant from the wall surface of the room. The sink 3 is a water tank-like drainage mechanism including the faucet 3a. The cooking device 4 generally corresponds to an IH heater, a gas stove or the like. However, in the island type kitchen 2 which concerns on this embodiment, the heating cookware provided with the

cooking plate

11,21,31 illustrated by said each embodiment as a heating cookware 4 is employable. That is, according to the island-type kitchen 2, the cooking-equipment which is advantageous in improving the uniformity of the temperature distribution in a cooking plate will be provided. Moreover, the cooking plate 11 grade | etc., Illustrated by said each embodiment is hard to receive restrictions, such as a shape of a cooking surface, a magnitude | size, etc. compared with an IH heater, a gas stove, etc. as a conventional cooking appliance. Therefore, according to the island type kitchen 2, the cooking plate 11 etc. which have a cooking surface set according to a user's preference can be installed.

On the other hand, the cooking device 4 used for the island-type kitchen 2 is not limited to the cooking device described in each of the above embodiments, and may be, for example, a cooking device as exemplified below.

FIG. 26 is a perspective view showing an example of the configuration of the cooking device 4 according to the present embodiment, which is used for the island-type kitchen 2. FIG. 27 is a cross-sectional view taken along the line EE of FIG. 26 and a block diagram showing an example of the configuration of the heating and cooking appliance 4.

The cooking device 4 includes a cooking plate 41, a duct 430, and a heater 421. The cooking plate 41 includes a cooking surface 41 a on which the food is cooked, and has, for example, a heat pipe type configuration as a whole. That is, the cooking plate 41 does not have a hollow two-layer structure in which the space area is vacuum, unlike the cooking plate 11 and the like in the above-described embodiments. In the present embodiment, as an example, the planar shape of the cooking plate 41 is a square. However, the planar shape of the cooking plate 41 may be, for example, rectangular as in the case of the cooking plate 11 or the like in each of the above-described embodiments, or may be any other shape. Moreover, the cooking device 4 may be provided with the heat insulating material 429 which suppresses the heat transfer to the exterior of the cooking device 4 by covering the outer peripheral part of the cooking plate 41. As shown in FIG.

The duct 430 has a shape in which both end portions in the Z direction are openings having different opening shapes. The first opening 430 a above the duct 430 faces the back surface 41 b of the cooking plate 41. That is, the opening shape of the first opening 430 a matches the outer shape of the cooking plate 41, and the first opening 430 a is densely installed on the back surface 41 b side of the cooking plate 41. On the other hand, the second opening 430 b below the duct 430 closely installs the heater 421 which is a heat source in the present embodiment. The opening of the second opening 430 b is smaller than the opening of the first opening 430 a. Therefore, the first opening 430a and the second opening 430b have a third opening in which one opening is closely joined to the first opening 430a and the other opening is closely connected to the second opening 430b. It is mutually joined via 430c. According to such a configuration, the inside of the duct 430 is a closed space 413 similar to the closed space 113 and the like present in the cooking plate 11 and the like in each of the above-described embodiments. The sealed space 413 is depressurized and encloses the working fluid 114, as in the above embodiments. In addition, although the length of the Z direction of the duct 430 is set as an exaggerated drawing in FIG. 26 and FIG. 27 for convenience of explanation, it may be shorter.

Next, the operation and effects of the cooking device 4 according to the present embodiment will be described. First, in a state where the heater 421 is not operated and the cooking plate 41 is not heated, the working fluid 114 remains liquid. Here, since the duct 41 constitutes an opening along the Z direction, the lowest position of the enclosed space 413 is in the vicinity of the heater 421. Therefore, the hydraulic fluid 114 is retained at the top of the heater 421 in the second opening 430 b. Here again, the position where the hydraulic fluid 114 stagnates is referred to as a "pool region".

Next, since the heater 421 is installed in the vicinity of the accumulation area, when the heater 421 is operated, the working fluid 114 in the accumulation area absorbs heat and becomes gas. The working fluid 114 that has become gas diffuses into the enclosed space 413 and transfers heat to the cooking surface 41 a of the cooking plate 41 so as to dissipate heat and then condenses. The aggregated working fluid 114 falls below the duct 41, as shown in FIG. The hydraulic fluid 114 which has fallen is guided to the accumulation area along the slope of the wall of the third opening 430c. The hydraulic fluid 114 in the accumulation area absorbs heat again and is vaporized. By repeating this cycle, the cooking plate 41 is uniformly heated.

As described above, according to the cooking device 4 according to the present embodiment, the same effects as those of the above-described embodiments can be obtained.

Furthermore, as shown in FIG. 27, the cooking device 4 may include a temperature detection element 422, a temperature control device 423, and a display unit 424. The temperature detection element 422 corresponds to the temperature detection means 122 in the first embodiment, and is, for example, a thermistor. There are a plurality of temperature detection elements 422, for example. In this case, the plurality of temperature detection elements 422 respectively face the sealed space 413 and are installed at mutually different positions on the back surface 41 b of the cooking plate 41. The temperature detection element 422 can measure the temperature in each position of the cooking surface 41a approximately by being installed in such a position. The temperature control device 423 corresponds to the temperature setting circuit 123, the heater control circuit 124, the heater drive circuit 125, the display circuit 127, and the like in the first embodiment. Further, the temperature control device 423 derives temperature information in each part of the cooking surface 41 a based on the signals respectively sent from the plurality of temperature detection elements 422. Here, the respective signals from the plurality of temperature detection elements 422 may be sent by wire or wirelessly to the temperature control device. The display part 424 displays the temperature information in each part of the cooking surface 41a.

In this case, the temperature control device 423 stores in advance a menu program adapted to various kinds of cooking, and is accurate based on the measured temperatures at a plurality of positions on the cooking surface 41 a acquired by the plurality of temperature detection elements 422 It may have a control function to manage the temperature to perform various cooking. Conventionally, with an IH heater or a gas stove, it has been difficult to accurately perform temperature control based on the actual measurement temperature of each part of the cooking surface or the cooking section. On the other hand, according to the cooking device 4 which concerns on this embodiment, temperature control based on the measurement temperature for every part of the cooking surface 41a can be performed correctly.

(Other embodiments)
The cooking plate 11 or the like in each of the above embodiments is provided with a safety valve (not shown) for automatically opening to release steam when the pressure in the enclosed space (for example, the enclosed space 113) rises above a specified value. Good. The safety valve may be provided, for example, on the side of the heating unit (e.g., the heating unit 112) so that the vapor to be discharged is not exposed to the user.

Further, the cooking plate 11 or the like may be configured integrally with the cooker body 12 or may be configured to be removable from the cooker body 12 without using a tool.

In addition to the cooking plate 11 or the like, the cooking device 1 or the like may be provided with a conventional cooking plate having a single-layer structure, which is arranged side by side with the cooking plate 11 or the like.

Thus, it is needless to say that the present disclosure includes various embodiments that are not described herein. Therefore, the technical scope of the present disclosure is defined only by the invention-specifying matters according to the claims that are appropriate from the above description.

According to the present disclosure, it is possible to provide a cooking appliance and an island-type kitchen that are advantageous for improving the uniformity of temperature distribution in a cooking plate.

DESCRIPTION OF SYMBOLS 1 cooking appliance 11 cooking plate 111 cooking part 112 heating part 113 sealed space 114 hydraulic fluid

Claims

A cooking plate including a cooking unit having a cooking surface for cooking the food, and a heating unit at least a part of which is heated by a heat source;
The cooking unit and the heating unit are joined to form a sealed space,
The heating and cooking apparatus in which the enclosed space is depressurized and contains a hydraulic fluid.
The cooking appliance according to claim 1, wherein the hydraulic fluid comprises a compound of ethylene glycols.
The cooking device according to claim 1 or 2, wherein the amount of the hydraulic fluid sealed is an amount that does not cover the entire surface of the heating unit exposed to the closed space.
The cooking appliance according to any one of claims 1 to 3, wherein the enclosed space is decompressed such that the hydraulic fluid boils at a temperature of 100 ° C or less.
The cooking appliance according to any one of claims 1 to 4, wherein the closed space is in a vacuum state where no air exists and the working fluid is enclosed.
The at least one of the said cooking part and the said heating part is provided with the reinforcement member formed in the said enclosed space which does not prevent the movement of the vapor | steam of the said hydraulic fluid, The any one of Claim 1 thru | or 5 Cooking utensils.
The surface of the heating unit exposed to the enclosed space includes an inclined surface inclined with respect to a horizontal surface,
The cooking device according to any one of claims 1 to 6, wherein the heat source is incorporated in the cooking plate so as to be close to the lowest position on the surface of the heating unit.
The cooking device according to claim 7, wherein the inclined surface is inclined to be lowered toward at least a part of one of the four side walls of the cooking plate.
The heating unit has, on the surface on the side exposed to the sealed space, a channel groove capable of circulating the hydraulic fluid toward the heat source,
The cooking device according to claim 7 or 8, wherein the inclined surface is inclined to be lowered toward the flow channel.
The cooking plate includes a high temperature area in which the closed space exists and a low temperature area in which the closed space does not exist.
The cooking appliance according to any one of claims 7 to 9, wherein the low temperature region is located farther from the heat source than the high temperature region.
Equipped with cooking utensils,
The island-type kitchen, wherein the cooking appliance is the cooking appliance according to any one of claims 1 to 10.
Equipped with cooking utensils,
The heating cooker is
The cooking plate which has a cooking surface which cooks a foodstuff,
It has a first opening facing the back surface opposite to the cooking surface of the cooking plate, and an opening smaller than the opening of the first opening, and is located below the first opening A duct including a second opening,
And a heat source,
The first opening and the back surface of the cooking plate, and the second opening and the heat source are respectively joined to form a sealed space inside the duct.
The sealed space is an island type kitchen which is depressurized and contains a hydraulic fluid.
The heating cooker is
A plurality of temperature sensing elements installed at mutually different positions on the back surface of the cooking plate;
A temperature control device which derives temperature information in each part of the cooking surface based on signals respectively sent from the plurality of temperature detection elements;
A display unit for displaying temperature information derived by the temperature control device;
The island type kitchen according to claim 12, comprising:
The island-type kitchen according to claim 12 or 13, wherein the hydraulic fluid contains a compound of ethylene glycols.
The island-type kitchen according to any one of claims 12 to 14, wherein the enclosed space is decompressed so that the hydraulic fluid boils at a temperature of 100 ° C or less.
The island type kitchen according to any one of claims 12 to 15, wherein the enclosed space is filled with a working fluid in a vacuum state where no air exists.