JP3303863B2 - Hot plate - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a hot plate for cooking food by heating it.

[0002]

2. Description of the Related Art Generally, in a hot plate for cooking by heating this kind of food, as shown in FIG. 10, it is opposed to a cooking plate surface 21 forming the surface of the cooking plate 2. The back surface 25 heated by the heater of the leverage cooking plate 2 is formed in a flat surface, and when the cooking plate 2 is placed on the heater 5, the heater 5 is brought into contact with the flat surface. Things are known.

However, according to this configuration, the positioning between the cooking plate 2 and the heater 5 is not reliable, and the heater 5 has only the upper surface in contact with the back surface 25 of the cooking plate 2. There is also a problem in terms of thermal efficiency due to heat dissipation from surfaces other than the upper surface.

[0004] As shown in FIG. 11, the back surface 25 of the cooking plate 2 is formed with two ribs 2 f, 2 f of rails formed continuously in a rail shape. When placed on the heater 5, these two ribs 2f,
There is known an arrangement in which a heater 5 is brought into contact with a groove surface 2g formed between 2f.

However, according to this configuration, since the two ribs 2f, 2f are formed on the back surface 25 of the cooking plate 2, maintenance such as cleaning of the back surface 25 is troublesome.

[0006]

SUMMARY OF THE INVENTION The present invention has been made in view of the above points, and has as its object to provide a hot plate which can be easily cleaned mainly for cleaning and the like and which can have good thermal efficiency. .

[0007]

According to a first aspect of the present invention, there is provided a hot plate, comprising: a main body case forming an exterior body; and a cooking plate housed in the main body case so as to be freely taken in and out. And a heater for removably mounting the cooking plate and heating the cooking plate, wherein the heater for the cooking plate faces the cooking plate surface forming the surface of the cooking plate. On the back side heated by the above, a concave line is formed so as to circulate without intersecting from one of the base ends and return to the other of the original base end. A cooking plate surface forming a surface of the cooking plate so that a heater is fitted into the cooking plate and abuts the heater.
Corresponding to the ridges formed on the back of the cooking plate
It is characterized in that a ridge is formed .

[0008] In such a configuration, the cooking plate circulates from one side of the base end to the back side of the cooking plate, which is heated by the heater, facing the cooking plate surface forming the front surface of the cooking plate. An annular concave streak is formed to return to the other end, and the heater is fitted into the concave streak while the cooking plate is placed on the heater. There is no need for protrusions such as ribs for positioning the heater by fitting the heater to the heater, and cleaning and the like are easy to perform, and the device is easy to use. In addition, since the heater is fitted into the groove, the radiant heat from the surface other than the contact surface with the back surface of the cooking plate by the heater also prevents the heat from being radiated to the outside. The heat is radiated to the plate, resulting in good thermal efficiency.

In particular, a concave formed on the back of the cooking plate
Forming a convex strip on the cooking plate surface corresponding to the strip
And the plate thickness width of the cooking plate corresponds to this ridge.
The material thickness of the plate thickness can be reduced by
The increase in material costs due to the formation of the ridges can be prevented.
Wear. In addition, the cooking area is formed by the ridges on the cooking plate surface.
For example, strong heating is required at the ridges.
Cooking requiring high temperature and weak heating
It can cooking according to the cooking divided into a low-temperature region of the object
This means that the cooking condition is good.

[0010] Further , the hot press of the present invention according to claim 2 is provided.
The cooking plate forms the surface of the cooking plate.
The convex and concave surfaces are formed continuously on the plate surface.
By forming an uneven plate surface, the convex part of this uneven plate surface
Characterized in that a part of is formed by the ridge.
And

In such a configuration, in addition to the above-described operation,
Since a part of the convex portion of the concave and convex plate surface is formed by the convex line, the convex portion of the concave and convex plate surface can be formed by utilizing the formation of the convex line. Ru can take advantage of to.

Further, the hot press of the present invention according to claim 3 is provided.
In the plate, a juice outlet is formed on the concave surface of the uneven plate surface
It is characterized by doing.

[0013] In such a configuration, the juice dropping hole is formed by using the concave surface of the uneven plate surface of the cooking plate surface including the ridge, so that the heated cooking juice of the cooked food can flow down from the juice dropping hole. As a result, generation of oily smoke can be prevented.

According to a fourth aspect of the present invention, there is provided the hot plate, wherein the thickness of the plate forming the ridge is smaller than the thickness of the cooking plate surface.

In such a configuration, the thickness of the plate forming the ridges is formed to be narrower than the thickness of the cooking plate surface. Can be used as a low-temperature zone as a low-temperature zone.

According to a fifth aspect of the present invention, in the hot plate according to the first aspect of the present invention, the thickness of the plate forming the ridge is wider than the thickness of the cooking plate surface.

In such a configuration, since the thickness of the plate forming the ridge is formed wider than the thickness of the cooking plate surface, the heat from the heater is stored in the ridge and dispersed, and the cooking plate surface is dispersed. , The heating distribution can be made uniform.

According to a sixth aspect of the present invention, in the hot plate according to the first aspect of the present invention, the height of the top surface on which the ridge is formed is substantially the same as the height of the top surface of the projection on the uneven plate surface. I have.

In such a configuration, the height of the top surface forming the ridge is substantially the same as the height of the top surface of the projection on the uneven plate surface. Suitable for cooking.

Further, in the hot plate of the present invention of claim 7, wherein the height of the top surface forming said ridges is characterized in that higher than the top surface of the convex portion of the concavo-convex plate surface .

In such a configuration, the cooking region is divided by the ridges on the cooking plate surface, and the high temperature of, for example, grilled meat or the like is defined by the ridges on the surface of the cooking plate, contrary to the hot plate of the present invention. that Do as good become cooked condition that can cooking according to the cooking divided into a low temperature region, such as region and vegetables.

Further objects and features of the present invention will become apparent from the following detailed description and drawings. Each feature of the present invention can be used alone or in various combinations in combination as far as possible.

[0023]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Some preferred embodiments of the present invention will be described below with reference to FIGS.
The description will be made with reference to FIG.

(Embodiment 1) However, the present invention is not limited to the following embodiments, and the material shapes of the components described in the following embodiments are not limited unless otherwise specified. Is not intended to limit the scope of the present invention only to them, but is merely an illustrative example.

In the first embodiment, as shown in FIG. 1, a main body case 1 forming an exterior body, a cooking plate 2 housed in the main body case 1 so as to be able to be taken in and out, and a heater for heating the cooking plate 2 5 and a smoke absorbing means 6 for absorbing oil smoke generated during cooking.

The cooking plate surface 21 of the cooking plate 2
, An uneven plate surface 4 is formed, and a plurality of juice outlets 10 are dispersedly formed at the position of the uneven plate surface 4, and the juice outlet 10 is a smoke inlet from the smoke absorbing means 6.

The main body case 1 is provided with a control master 13 serving as a temperature control means for controlling the heating of the heater 5 on a side portion, and the upper end 1a of the side portion 1d is located above the opening edge 2a of the cooking plate 2. An inner flange 1b is formed at the upper end 1a, and an opening edge 1c formed by the inner flange 1b faces the opening edge 2a of the cooking plate 2 from above.

The control master 13 includes a heat-sensitive stick 16 that is in contact with the back surface of the cooking plate 2 and a heat-sensitive stick 16.
Thermostat 14 for detecting heat from the outside, and an operating lever 15 for externally adjusting the temperature of the thermostat 14
And

The heater 5 is made of an incoloy heater and has a substantially C-shape on the peripheral side of the cooking plate 2 and is in contact with the cooking plate 2.

The smoke absorbing means 6 is provided between the cooking plate 2 and the bottom plate 1f of the main body case 1, and is supported by a motor 9 attached to the bottom plate 1f of the main body case 1 and a rotating shaft of the motor 9. Suction fan 7 and this suction fan 7
And the filter 8 provided in the oil smoke passage 30 on the suction side 31 where the air is sucked.

The cooking plate 2 is removably mounted on the heater 5 and provided with a lid 18 which is heated by the heater 5 and mounted on a rib 2b formed inside the opening edge 2a. It is.

An oil smoke passage 30 is formed between the cooking plate 2 and the main body case 1 to be sucked by the smoke sucking means 6 from the juice dropper 10.

The oil smoke passage 30 is provided between the cooking plate 2 and the juice receiving tray 12 with the suction side 3 interposed therebetween through the smoke absorbing means 6.
1 and the main body case 1 and the heat shield plate 11 are formed.
And the oil smoke passage 30 on the discharge side 32 is formed.

The soup tray 12 has a cooking plate 2 in the center.
Is formed in a donut shape in which the upper end opening 33 of the cylindrical portion 22 is a suction port 33 of the oil smoke passage 30, and a flat plate surface is formed on the upper side facing the suction port 33. 3 is located.

The oil smoke passage 30 on the suction side 31 passes between the juice dropper 10 of the cooking plate 2, between the back surface of the cooking plate 2 and the juice tray 12, and through the suction port 33 of the juice tray 12, and below the juice tray 12. This is a passage that is sucked by the fan 7 through the filter 8 provided on the heat shield plate 11 located at the position shown in FIG. The filter 8 is formed by adhering filter paper to a silver mesh, is installed facing a suction port 33 formed in the juice receiving tray 12, and rotates the fan 7 in this proximity position.

The oil smoke passage 30 on the discharge side 32 is formed between the bottom portion 1e and the side portion 1d of the main body case 1 and the corresponding lower portion and side portion of the heat shield plate 11. It is formed up to the opening edge 1c forming the inner flange 1b.

As described above, the oil smoke passage can be formed by effectively utilizing the space formed between the cooking plate 2 and the main body case 1.

Further, a juice receiving tray 12 is provided below the cooking plate 2 directly below the juice draining port 10, and an oil smoke passage 30 on the suction side 31 is provided between the juice receiving tray 12 and the cooking plate 2. Is formed, the oil smoke passage 30 can be formed by effectively utilizing the juice receiving tray 12, and the oil smoke passage 30 on the discharge side 32 is formed between the main body case 1 and the heat shield plate 11. The oil smoke passage 30 can be formed by effectively utilizing the heat shield plate 11, and there is no need to provide a special member for forming the oil smoke passage 30, thereby simplifying the component configuration. Will be able to do it.

The oil smoke generated during cooking is absorbed by the smoke absorbing means 6 as a smoke inlet from the juice outlet 10 on the uneven plate surface 4, and the oil smoke passage 3 on the suction side 31 is sucked.
0, the oil smoke is absorbed and removed by the filter 8, passes through the oil smoke passage 30 on the discharge side 32, is discharged onto the cooking plate surface 21 from the opening edge 1c of the main body case 1, and is generated again during heating and cooking. The smoke is absorbed from the juice outlet 10 together with the oil smoke and circulated to absorb the oil smoke.

In such a configuration, the back surface 25 of the cooking plate 2 which is heated by the heater 5 is opposed to the cooking plate surface 21 forming the surface of the cooking plate 2.
An annular groove 26 is formed so as to rotate around without returning from one of the base ends and return to the other end of the base end. 26
The heater 5 is fitted into and is brought into contact therewith.

The outline of the concave streak 26 is circular in plan view on the back surface 25, and the outline shape of the heater 5 is also a circular shape similar to the concave streak 26. The profile of the concave streak 26 may be an annular shape that goes around without returning from one of the base ends of the cooking plate 2 and returns to the other of the original base ends. As shown in FIG. If the contour shape is M-shaped, it is a similar shape corresponding thereto.

The heater 5 in this configuration bends the respective base ends 5b, 5b downward 5c, 5c in a direction away from the cooking plate surface 21, thereby forming the bent portions 5c, 5c.
By the formation of 5c, the fitting operation can be performed without being disturbed by the base ends 5b, 5b at the time of fitting to the concave streak 26.

In such a configuration, the cooking plate 2
Is placed on the heater 5, and the heater 5 is
Are fitted and brought into contact with each other, so that a protrusion such as a rib for fitting and positioning the heater 5 on the back surface 25 of the cooking plate 2 is not required, so that cleaning and the like are easy to perform and easy to use. It will be good. In addition, since the heater is fitted into the concave strip 26, the radiant heat from the heater 5 from the surface other than the contact surface with the back surface 25 of the cooking plate 2 also prevents the heat from being radiated to the outside. Heat is radiated from the inside of the strip 26 to the cooking plate 2, resulting in good thermal efficiency.

(Embodiment 2) In Embodiment 2, as shown in FIG.
Cooking plate surface 2 forming the surface of the cooking plate 2
1, a concave streak 26 formed on the back surface 25 of the cooking plate 2
Is formed so as to correspond to.

The ridges 27 on the cooking plate surface 21 correspond to the ridges 26 formed on the back surface 25 of the cooking plate 2.
Is formed, the plate thickness width of the cooking plate 2 can be reduced by the amount corresponding to the ridges 27, and the increase in material cost due to the formation of the ridges 26 can be prevented. Can be. The cooking region is divided by the ridges 27 of the cooking plate surface 21, and the ridges 27 are used as a boundary between, for example, a high-temperature region of the food requiring strong heating and a low-temperature region of the food requiring low heating. The cooking can be performed by heating according to the cooking.

In the hot plate shown in FIGS. 1 and 2, a cooking plate surface 21 forming the surface of the cooking plate 2 is provided with a concave-convex plate surface in which a convex portion 4b and a concave surface 4a are continuously formed. 4 is formed, and a part of the convex portion 4 b of the uneven plate surface 4 is formed by the convex line 27.

In such a configuration, a part of the convex portion 4b of the concave / convex plate surface 4 is formed by the convex ridge 27. Can be formed. Further, a juice drop 10 is formed by using the concave surface 4a of the concave and convex plate surface 4 including the ridges, and the heated cooking juice of the cooked food is caused to flow down from the juice drop 10 so that the oil smoke Can be prevented from occurring.

(Embodiment 3) In Embodiment 3, the ridges 27 shown in FIG.
Is formed narrower (A <B) than the thickness B of the cooking plate surface 21.

In such a configuration, the thickness A of the plate forming the ridge 27 is formed to be narrower than the thickness B of the cooking plate surface 21. Therefore, in the vicinity of the ridge, the heater is heated by the heater to increase the heating. It can be used as a high-temperature area of a suitable cooking product, and other areas can be divided and used as a low-temperature zone as a low-temperature area.

The thickness A of the plate forming the ridges 27 shown in FIG. 6 is formed wider than the thickness B of the cooking plate surface 21, contrary to the configuration shown in FIG.
> B)

In such a configuration, the heat from the heater is stored in the ridges 27 and dispersed, and the cooking plate surface 21 is dispersed.
This is a configuration suitable for making the heating distribution uniform in the process.

(Embodiment 4) In Embodiment 4, the ridges 27 shown in FIG.
Is approximately the same as the height C of the top surface of the projection 4b on the uneven plate surface 4.

In such a configuration, the height D of the top surface forming the ridge 27 is substantially the same as the height C of the top surface of the projection 4b on the uneven plate surface 4, so that the cooking plate surface 21
Can be cooked without sorting the whole.

The height D of the top surface on which the ridges 27 are formed as shown in FIG.
The height b is higher than the height C of the top surface.

In such a configuration, the cooking plate surface 21
The cooking area is divided by the ridges 27 of the
Is divided into a high-temperature region such as grilled meat and a low-temperature region such as vegetables, for example, so that heating cooking according to cooking can be performed, and the cooking condition is good.

As shown in FIGS. 5 and 8, the heater 5 is moved from the recess 26a of the groove 26 formed on the back surface 25 of the cooking plate surface 21 to a position inside the groove 26. I'm fitting. In the embodiment shown in FIGS. 7 and 8, the support fitting 5 a of the heater 5 is also fitted into the recess 26 together with the heater 5.

As described above, the heater 5 is connected to the recess 2 of the groove 26.
6a to the inside of the groove 26, the heat is prevented from dissipating to the outside from the opening 26a of the groove 26, and the heat is radiated to the cooking plate 2 in the groove 26. And good thermal efficiency.

As shown in FIGS. 5 and 6, the width E of the recess 26 formed on the back surface 25 of the cooking plate surface 21 is substantially equal to the width F of the heater 5 and is therefore substantially equal to that of the heater. It is characterized by being formed a little wider than that.

As described above, the width E of the concave strip 26 is substantially equal to and slightly larger than the width F of the heater 5 which can be freely inserted, so that the cooking plate 2 can be freely attached and detached. The heat is radiated to the cooking plate in 26 and the heat efficiency is improved.

Note that, as shown in FIG.
6 having an outwardly open slope at the edge of the recess 26a of FIG.
6b is formed to serve as a guide surface when the heater 5 is fitted, thereby facilitating the fitting by positioning the cooking plate 2 and the heater 5.

In the embodiment, the cooking plate 2
The cooking plate surface 21 is formed with a flat plate surface 3 at the center so as to be separated from the uneven plate surface 4, and the juice dropout port 10 is formed at the position of the uneven plate surface 4 excluding the flat plate surface 3. Since the flat plate surface 3 is formed as a cooking surface separately from the uneven plate surface 4 at the center thereof, for example, it is used as a low-temperature heat insulation zone for cooked grilled meat or the like, or as a vegetable. The heating and cooking zone can be effectively used for cooking the food by separating from the uneven plate surface 4. In conjunction with this, a plurality of juice outlets 10 from the smoke absorbing means 6 are dispersed and formed at the position of the uneven plate surface 4, and the juice outlets are used as the smoke inlets from the smoke absorbing means. Oil smoke generated during cooking at a position directly above the surface of the uneven plate surface 4 can be sucked using the juice drainage port 10 of the uneven plate surface 4, so that the diffusion or scattering of the oil smoke can be performed in conjunction with the juice drainage of the cooking juice. This can improve smoke absorption efficiency.

Further, a concave surface 4b formed in a groove shape between the radially formed convex portions 4a of the uneven plate surface 4 has:
A plurality of the juice dropping ports 10 are formed by dispersing the entirety of the juice dropping port 10, and the juice dropping port 10 is used as a smoke suction port from the smoke suction unit 6. Further, the heater 5 is located corresponding to the uneven plate surface 4 and is set apart from the flat plate surface 3. Since the uneven plate surface 4 is provided with a heater at a corresponding position, the heating efficiency of the uneven plate surface 4 is improved, and the uneven plate surface 4 is heated to a high temperature range suitable for heating grilled meat and the like. Cooking can be performed, and the flat plate surface 3 can be used for heat keeping cooking as a low temperature zone as a low temperature region suitable for keeping heat of vegetables and the like.

Reference numeral 17 denotes a micro switch that turns on the switch when the cooking plate 2 is properly placed.
Reference numeral 28 denotes a support leg of the main body case 1, and reference numeral 29 denotes a knob of the lid 18.

[0064]

According to the hot plate of the first aspect of the present invention, the back surface heated by the heater of the cooking plate is opposed to the cooking plate surface forming the surface of the cooking plate from one of the base ends. An annular groove is formed so as to revolve without returning to the other end of the original base end, and in a state where the cooking plate is placed on the heater, the heater is fitted into the groove and abuts on the heater. As a result, a protrusion such as a rib for fitting and positioning the heater on the back surface of the cooking plate is not required, so that cleaning and the like are easy to perform, and the device is easy to use. In addition, since the heater is fitted into the groove, the radiant heat from the surface other than the contact surface with the back surface of the cooking plate by the heater also prevents the heat from being radiated to the outside. The heat is radiated to the plate, resulting in good thermal efficiency.

[0065] In particular, adjustment sense plate by forming the ridges phases corresponding to the cooking plate facing concave formed on the back surface of, an amount corresponding plate thickness corresponding plate thickness width of the cooking plate to the ridge Material thickness can be reduced,
An increase in material cost due to the formation of the concave streaks can be prevented. Further, the cooking area is divided by the ridges on the cooking plate surface, and the ridges are used as boundaries to divide the cooking area into, for example, a high-temperature area of the food requiring strong heating and a low-temperature area of the food requiring weak heating. As a result, cooking can be performed in accordance with the cooking, and the cooking condition becomes good.

Further, according to the hot plate of the present invention described in claim 2, the cooking plate surface forming the surface of the cooking plate, to form an uneven plate surface, a portion of the convex portion of the concavo-convex plate surface Since the ridges are formed, the ridges can be used to form the ridges on the uneven plate surface, and the ridges can be used effectively.

According to the hot plate of the third aspect of the present invention, the juice drainage hole is formed by using the concave surface of the uneven plate surface in the cooking plate surface including the ridges.
The cooking juice of the cooked product can be allowed to flow down from the juice dropping port, so that generation of oily smoke can be prevented.

[0068] Further, according to the hot plate of the present invention described in claim 4, since the narrower than the plate thickness width to form the ridges to the thickness width of the cooking plate surface, the heater in the ridge near portion Can be used as a high-temperature region of the food suitable for strong heating, and other regions can be divided and used as a low-temperature zone as a low-temperature region.

Further, according to the hot plate of the present invention according to claim 5, since the wider than the plate thickness width to form the ridges to the thickness width of the cooking plate surface, the ridge heat from heater The heat is accumulated and dispersed, and the heating distribution on the cooking plate surface can be made uniform.

[0070] Further, according to the hot plate of the present invention of claim 6, wherein the height of the top surface forming the ridges, since the height of the top surface of the convex portion of the concavo-convex plate surface substantially the same,
It is suitable for cooking the food without heating the entire cooking plate surface.

[0071] Further, according to the hot plate of the present invention of claim 7, wherein the height of the top surface forming said ridges, since higher than the top surface of the convex portion of the concavo-convex plate surface, cooking The cooking region is divided by the ridges on the plate surface, and the ridges are divided into a high-temperature region such as grilled meat and a low-temperature region such as vegetables so that heating cooking according to cooking can be performed. It will be.

[Brief description of the drawings]

FIG. 1 is a sectional view of a hot plate in one example according to Embodiment 1 of the present invention.

FIG. 2 is a sectional view of a cooking plate in the hot plate of FIG. 1;

FIG. 3 is a sectional view of a cooking plate in another example according to Embodiment 2 of the present invention.

FIG. 4 is a partial plan view of a cooking plate in the hot plate of FIG. 1;

FIG. 5 is a partially enlarged sectional view of a cooking plate and a heater in an example according to Embodiment 3 of the present invention.

FIG. 6 is a partially enlarged sectional view of a cooking plate and a heater in another example according to Embodiment 3 of the present invention.

FIG. 7 is a partially enlarged cross-sectional view of a cooking plate and a heater in one example according to Embodiment 4 of the present invention.

FIG. 8 is a partially enlarged cross-sectional view of a cooking plate and a heater in another example according to Embodiment 4 of the present invention.

FIG. 9 is a perspective view of a heater according to the embodiment of the present invention.

FIG. 10 is a sectional view of a cooking plate and a heater showing a conventional example.

FIG. 11 is a sectional view of a cooking plate and a heater showing a conventional example.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Main body case 2 Cooking plate 4 Irregular plate surface 4a Concave surface 4b Convex part 5 Heater 21 Cooking plate surface 25 Back 26 Concave surface 27 Convex part

Claims (7)

(57) [Claims] 1. A main body case forming an exterior body, a cooking plate housed in the main body case so as to be freely taken in and out, and a heater for detachably mounting the cooking plate and heating the cooking plate. A hot plate, which is turned around without intersecting from one of the base ends to the other side of the original base end on the back surface heated by the heater of the cooking plate, facing the cooking plate surface forming the surface of the cooking plate; In the state where the cooking plate is placed on the heater, the heater is fitted into the recess and abuts on the cooking plate, and the surface of the cooking plate is shaped.
On the side of the cooking plate
A hot plate, wherein a convex ridge is formed corresponding to the concave ridge . 2. A cooking plate surface forming the surface of the cooking plate is provided with an uneven plate surface having an uneven shape in which a convex portion and a concave surface are continuously formed, and a part of the convex portion of the uneven plate surface. The hot plate according to claim 1 , wherein the hot plate is formed by the ridges. 3. The hot plate according to claim 2, wherein a juice outlet is formed in a concave surface of said uneven plate surface. 4. A plate thickness width to form the ridges,
2. The hot plate according to claim 1 , wherein the hot plate is formed narrower than the thickness width of the cooking plate surface. 5. The plate thickness width to form the ridges,
2. The hot plate according to claim 1 , wherein the hot plate is formed wider than the thickness of the cooking plate surface. 6. The height of the top surface forming said ridges, hot plate according to claim 2, characterized in that height of the top surface of the convex portion and substantially the same in uneven plate surface. 7. The height of the top surface forming said ridges, hot plate according to claim 2, characterized in that higher than the top surface of the convex portion of the concavo-convex plate surface.