JP5563382B2 - Griddle - Google Patents

Description

  The present invention relates to a griddle.

  Conventionally, there are griddles such as teppanyaki for cooking fried noodles and okonomiyaki, and dumplings for cooking dumplings. Such a griddle has a grill plate on which to-be-cooked items such as fried noodles, dumplings, and ingredients thereof, and a heating unit that heats the grill plate from below (Patent Document 1, etc.). reference).

  Although the grill plate has a difference in the presence or absence of the outer peripheral wall, etc., the main body is composed of a flat plate having a substantially flat top surface on which the object to be cooked can be placed. Is a cooking surface on which an object to be cooked is placed. This cooking surface has a length in plan view that is substantially the same as the length of the heating unit, and during heating, the entire cooking surface rises in temperature substantially uniformly by the heating unit. For this reason, the entire cooking surface has a substantially uniform temperature distribution during heating, and the object to be cooked can be cooked substantially uniformly regardless of the placement position on the cooking surface.

  In addition, griddles may require an increase in the type and amount of food that can be placed on the cooking surface due to menu changes, industry changes, or user intentions. The cooking surface will be expanded. And at the time of cooking surface expansion, a heating part also performs dimension expansion in connection with the dimension expansion of a grill plate. However, when the heating unit is a standard size burner such as a ceramic burner, changing the heating unit to a non-standard size can be very expensive. Therefore, as shown in FIG. 6, the size of the grill plate may be increased without changing the heating unit to suppress an increase in cost during expansion.

JP 2009-160271 A

  However, when the size of the grill plate is limited, the overall length of the grill plate in plan view is larger than the total length of the heating unit. Is located so as to protrude outward from the side (outside in plan view). For this reason, during heating, the cooking surface around the side edge and the side edge that is in the vicinity thereof is delayed in temperature rise compared to the cooking surface in the central part, and the cooking surface and heating part are heated due to a delay in temperature rise. Differences can occur.

  In this way, in the conventional one, since the temperature of the cooking surface is different between the side end portion and the central portion at the time of heating, when cooking in the same heating time, the food to be cooked placed around the side end portion However, there is a problem that cooking cannot be satisfactorily performed on an expanded cooking surface such that heating is insufficient as compared with an object to be cooked placed on the central portion.

  Therefore, in view of this situation, an object of the present invention is to provide a griddle that can inexpensively expand the cooking surface and can cook well the food to be cooked with the expanded cooking surface.

In order to solve this problem, the griddle of the present invention includes a grill plate 11 that is arranged on the upper portion of the casing 1 and places an object to be cooked on the upper surface 14, and a heating unit 6 that heats the grill plate 11 from at least below. The lid 3 that covers the grill plate 11 and the rotation mechanism 4 that opens and closes the lid 3 are provided. In plan view, the total length L1 of the upper surface 14 of the grill plate 11 is larger than the total length L2 of the heating unit 6. The side end 13b of the grill plate 11 near the rotating mechanism 4 and the side end 13a opposite to the side end 13b are located outside the heating unit 6, and the grill plate 11 wherein the grill plate temperature control recess 19 be thinner than the thickness T4 of the opposite side edges 13a is the thickness T5 of the side end portion 13 b near the pivoting mechanism 4 side as the side edge portions 13b of the 11 is provided on the lower surface 16. By setting it as such a structure, the temperature increase rate of the cooking surface 20 of the side edge part 13b vicinity near the said rotation mechanism 4 located outside the said heating part 6 can be improved. Therefore, upon heating the cooking secondary of the food, it brought close to the temperature of the cooking surface 20 of the side end portion 13 b near the side close to the rotation mechanism 4 to a temperature of the cooking surface 20 of the central portion 12a, the times it is possible to reduce the temperature difference between the cooking surface 20 of the side end portion 13 b near the side close to the kinematic mechanism 4 the central portion 12a.

As these griddles, it is preferable that the temperature control recess 19 is configured to incline and incline the lower surface 16 of the grill plate 11 toward the side end close to the rotation mechanism 4 . By setting it as such a structure, the temperature difference in the cooking surface 20 in the side edge part 13b near the said rotation mechanism 4 can be reduced.

  By adopting such a configuration, even if the side end portion is located outside the existing heating unit due to the expansion of the cooking surface, the temperature control recess reduces the temperature difference for each cooking surface position. The cooking object can be cooked satisfactorily even on the expanded cooking surface located on the outside. And since the to-be-cooked object can be cooked satisfactorily with the existing heating unit even after the cooking surface is extended, it is possible to reduce the cost of changing the full length of the heating unit and the like, and to reduce the cost of extending the cooking surface at a low cost.

It is the (a) side sectional view of the griddle of an example of an embodiment, and (b) the top view which permeate | transmitted a part of lid and rotation mechanism. It is the sectional side view which expanded the principal part of the same (a) modification as above, (b) The side sectional view which expanded the principal part of the other modification. It is a sectional side view of the other modification of the same as the above. It is a sectional side view of the other example same as the above. It is a sectional side view of the modification same as the above. It is a sectional side view of the griddle which expanded the cooking surface of the prior art example.

  Hereinafter, an example of an embodiment will be described with reference to the drawings.

  As shown in FIG. 1, the griddle of this embodiment has a box-shaped casing 1 provided with a control unit (not shown) that controls the operation of the griddle.

  The casing 1 has an opening 2 having a substantially rectangular shape in plan view at the top, and the grill plate having a substantially rectangular shape in plan view having the same shape and the same size through an attachment holding portion (not shown). 11 is installed, and the opening 2 is sealed by the grill plate 11. In the upper part of the casing 1, a lid 3 that covers the grill plate 11 so as to be openable and closable, a rotation mechanism 4 that holds the lid 3 on the casing 1 and opens and closes the lid 3, and hot air in the heating unit 6. And an exhaust duct 5 for discharging the gas and the like. The rotation mechanism 4 is composed of an arm having one end pivotably supported on the upper portion of the casing 1 and the other end pivotally attached to the lid 3. 1 is held.

  A heating unit 6 that heats the grill plate 11 from below is disposed inside the casing 1 below the grill plate 11, and the heating unit 6 places a plurality of infrared burners 7 in the short side direction of the opening 2. They are arranged. Each infrared burner 7 includes a ceramic plate 9 having an infrared emission surface 9a having a substantially rectangular shape in plan view, a heat supply unit 8 that thermally oscillates the ceramic plate 9 from below to emit infrared rays, and a heat supply unit 8. And a supply pipe 10 for supplying primary air and combustion gas.

  The infrared burner 7 is arranged in a short side direction with the infrared emission surface 9a facing the opening 2 and along the long side of the opening 2 along the long side of the infrared emission surface 9a. Furthermore, the length of the long side of the ceramic plate 9 is shorter than the long side of the opening 2, and a gap is formed between the opening 2 and both ends of the ceramic plate 9 in the long side direction.

  That is, the griddle of the present example expands the existing opening 2 that is substantially the same as the full length L2 in plan view, which is the length of the long side of the existing heating unit 6, in the long side direction, and the grill plate 11 Is changed from the existing one to a size capable of sealing the enlarged opening 2. Therefore, the griddle of this example suppresses the expansion cost of extending the cooking surface 20 with the heating unit 6 already installed, and the grill plate 11 has both side end portions 13 in the long side direction in plan view. And the cooking surface 20 of the vicinity is located outside the heating part 6, respectively.

  Hereinafter, for convenience of explanation, the long side direction of the opening 2 is the front and back, the exhaust duct 5 side is the rear B, the opposite side is the front F, the short side direction is the left and right S, and the long side that is the total length in plan view The front and rear dimensions such as the length of the grill plate 11 are the front and rear lengths, and the upper and lower dimensions of the grill plate 11 are the plate thickness. The side end 13 of the front F of the grill plate 11 is a front end 13a, the side end 13 of the rear B is a rear end 13b, and the front end 13a and the rear end 13b are front and rear ends when not particularly distinguished. Further, a range of the cooking surface 20 that is located outside of the heating unit 6 in the plan view is a cooking surface 20 at the front and rear ends.

  The grill plate 11 is mainly composed of a plate main body 12 having a substantially rectangular shape in plan view, which is substantially the same size as the opening 2, and the plate main body 12 seals the opening 2, and the upper surface 14 of the plate main body 12 is cooked. It becomes the cooking surface 20 for mounting an object and cooking. And the outer peripheral wall 15 is standingly arranged in the outer periphery of the cooking surface 20, and prevents scattering of cooking oil, a to-be-cooked object, etc. from the cooking surface 20 to the exterior.

  Further, the lower surface 16 of the plate body 12 is a plane that is substantially parallel to the upper surface 14 and that faces the infrared emitting surface 9a, and the lower surface 16 has a stepped portion 17 on the middle point side of the longitudinal length L1 from the front and rear ends. Thus, the plate body 12 has different plate thicknesses before and after the stepped portion 17.

  Specifically, the front step portion 17a composed of a substantially flat side surface 18 facing the front F has a front portion F from the midpoint of the front and rear length L1, and the rear step portion 17b composed of a substantially flat side surface 18 facing the rear B has a front and rear length L1. It is behind B from the midpoint. Therefore, the lower surface 16 of the front F of the front step portion 17a and the lower surface 16 of the rear B of the rear step portion 17b are located above the lower surface 16 of the central portion sandwiched between both step portions 17, and the plate body 12 is The plate thickness T2 on the front and rear sides of the step portion 17 is thinner than the plate thickness T1 of the central portion. And the plate | board thickness T3 of the front-and-rear end which is the front-end | tip part of the front and back outside of each step part 17 is also thinner than the plate | board thickness T1 of the site | part of the center side.

  In other words, the substantially rectangular recess formed in the vicinity of the front and rear ends of the lower surface 16 with the stepped portion 17 as a boundary is the temperature adjustment recess 19 that improves the temperature increase rate of the cooking surface 20 at the front and rear ends. And the temperature control recessed part 19 cancels or suppresses the delay of the temperature rise at the time of heating of the cooking surface 20 at the front and rear ends due to the front and rear ends being located outside the existing heating unit 6. Hereinafter, the central portion is referred to as a central portion 12a, and the outer portion is referred to as an outer portion 12b.

  Thus, by providing the temperature control recess 19 and making the plate thickness T2 of the front and rear outer portions 12b including the front and rear ends thinner than the central portion 12a, the plate thickness T2 of the outer portion 12b and the plate thickness T1 of the central portion 12a are obtained. The cooking surface 20 of the outer side portion 12b is more likely to rise in temperature during heating than the substantially equal existing one. And since the temperature rising rate of the cooking surface 20 of the outer side part 12b improved, the temperature of the cooking surface 20 of the front-and-rear end becomes close to the temperature of the cooking surface 20 of the center part 12a at the time of cooking, etc. The temperature difference for each position of the cooking surface 20 is reduced. Therefore, the food to be cooked placed in the vicinity of the front and rear ends of the outer portion 12b and the food to be cooked placed in the central portion 12a can be cooked to substantially the same quality in substantially the same heating time. The upper surface 14 can be used for cooking well as the substantially similar cooking surface 20.

  That is, during expansion, in addition to the expansion of the longitudinal length L1 of the plate main body 12, the temperature adjustment recess 19 is provided on the lower surface 16 of the plate main body 12 so that the progress of cooking by the placement position of the food to be cooked accompanying expansion is increased. The occurrence of such differences can be reduced. And, by reducing the difference in progress due to the placement position of the cooking object during cooking, the cooking object can be cooked substantially the same as before the expansion after the expansion, and more cooking objects than before the expansion once. It is supposed to be able to cook. Furthermore, since the existing heating unit 6 can be used well for cooking even after the cooking surface 20 is expanded, the cost of changing the heating unit 6 is reduced, and the expansion cost of the cooking surface 20 is kept low. Yes.

  Further, as a modification, as shown in FIG. 2A, the side surfaces 18 constituting the stepped portions 17 are inclined upward toward the front and rear ends on the side closer to the respective stepped portions 17, and the lower surface 16 and the center of the outer portion 12b are centered. In some cases, the lower surface 16 of the portion 12a is connected by an inclined surface that changes continuously, and the step between the lower surfaces 16 is smoothed. In this case, since the step portion 17 constituting the boundary between the central portion 12a and the outer portion 12b is inclined, a temperature difference such as when the temperature rises on the cooking surface 20 before and after the boundary due to the step between the lower surfaces 16 is reduced. It is possible to suppress a difference in the cooking condition of the cooking object depending on the placement position.

  As another modification, as shown in FIG. 2 (b), the inclined surfaces of the stepped portions 17 are formed to reach the front and rear ends on the near side, and the lower surfaces 16 of the outer side portions 12b are close to each other. Some are inclined upward toward the front and rear ends of the side. In this structure, the temperature control recess 19 has a substantially triangular shape in a side view in which the lower surface 16 of the outer portion 12b is inclined upward, and the plate thickness T2 of the outer portion 12b is continuous as the distance from the central portion 12a increases. The thickness T3 at the front and rear ends is the thinnest. Therefore, in addition to the temperature difference due to the step at the boundary between the outer portion 12b and the central portion 12a, the temperature difference of the cooking surface 20 in the outer portion 12b is also reduced, so that the expanded cooking surface 20 at the front and rear ends can be made better cooking space. It can be used as

  In addition, although it is preferable to set the front-back length of the temperature control recessed part 19 to about 2 times or more of the front-back dimension from the front-back end part of the heating part 6 to the front-back end of the near side, it is limited only to the illustrated numerical value. It is not a thing. That is, the longitudinal length of the temperature control recess 19 is appropriately set according to expansion conditions such as the type and number of items to be cooked, the output of the heating unit 6, the plate thickness of the grill plate 11, and the like. 6 may be substantially the same as or larger than the front and rear dimensions from the front and rear ends of 6 to the front and rear ends in the vicinity.

  As another example, as shown in FIG. 3, the lower surface 16 of the plate main body 12 is composed of two inclined surfaces inclined upward from the approximate center of the longitudinal length L1 of the plate main body 12 toward the front and rear ends, respectively. . Specifically, the lower surface 16 of the plate body 12 is positioned forward F from the center of the front-rear length L1 and inclined upward toward the front F, and is positioned rearward B and rearward B from the center of the front-rear length L1. And the lower surface 16b after inclining.

  That is, the grill plate 11 is provided with temperature control recesses 19 having a substantially triangular shape in a side view that causes the lower surface 16 to rise upward and outward, respectively, on the front lower surface 16a and the rear lower surface 16b. It protrudes downward most at the center of the head and is recessed most upward at the front and rear ends.

  As described above, the plate thickness is made the thickest at the center of the front and rear length L1 and becomes thinner as it goes away from the center, so that the plate thickness T3 at the front and rear ends becomes the smallest, and the temperature increase rate at the front and rear ends is improved. The lower surface 16 is smoothly continuous without a step. Therefore, the temperature distribution at the time of raising the temperature of the cooking surface 20 becomes substantially uniform and smooth, the temperature difference between the front and rear ends and the cooking surface 20 of the central portion 12a can be further reduced, and the cooking surface 20 of the plate body 12 as a whole is good. It is something that can be cooked.

  As another example, as shown in FIGS. 4 and 5, the plate thickness of the rear B of the plate body 12 is made thinner than the plate thickness of the central portion 12 a and the front F. Hereinafter, in the description of other examples, the same components as those in the above-described examples in which the thickness T3 of the front and rear ends is made thinner than the central portion 12a are given the same reference numerals and a part of the description is omitted.

  For example, in the case shown in FIG. 4, the front and rear length L1 of the plate body 12 of the grill plate 11 is longer than the front and rear length L2 of the heating unit 6, and the front and rear ends of the plate body 12 are positioned outwardly from the front and rear of the heating unit 6, respectively. ing. The plate body 12 is provided with a stepped portion 17 at a position where the heating unit 6 is disposed below between the substantially center of the longitudinal length L1 and the rear end 13b, and the lower surface 16 is recessed upward on the rear end 13b side. The thickness of the rear B side is thinner than the thickness of the front F side with the stepped portion 17 as a boundary.

  That is, the grill plate 11 is provided with a temperature control recess 19 having a substantially rectangular shape when viewed from the side, on the lower surface 16, the plate thickness T5 of the rear end 13b is thinner than the central portion 12a and the front end 13a, and the plate thickness of the central portion 12a. T1 and the thickness T4 of the front end 13a are substantially the same.

  In this case, the temperature rise rate of the rear end 13b is improved from the front end 13a, and the temperature difference between the cooking surface 20 of the outer portion 12b and the cooking surface 20 of the central portion 12a provided in the rear B is reduced. Therefore, the cooking surface 20 at the rear end 13b can be used as a cooking space substantially similar to the cooking surface 20 at the central portion 12a. Hereinafter, the cooking surface 20 at the outer end 12 b including the cooking surface 20 at the rear end 13 b is referred to as a rear B cooking surface 20.

  And since the plate | board thickness T4 of the front end 13a is substantially the same as the plate | board thickness T1 of the center part 12a, the cooking surface 20 of the front end 13a has a temperature lower than the center part 12a and the cooking surface 20 of back B, and the cooking surface of back B Compared to 20, the temperature is less likely to drop. Therefore, by placing the food to be cooked on the cooking surface 20 of the front end 13a, preheating of the food to be cooked in the middle of cooking or before cooking, or cooking after heating cooked on the cooking surface 20 at the center 12a or the rear B It is possible to assist cooking of an object to be cooked such as burning of an object and suppression of temperature drop.

  By adopting such a configuration, for example, when cooking a cooking object having a plurality of processes such as heating of meat and mixing with soba after heating vegetables such as cooking of fried noodles, the central portion 12a and the rear After cooking vegetables with the cooking surface 20 of B, moving vegetables to the cooking surface 20 of the front end 13a can prevent a vegetable from cooling during heating of meat. Moreover, during cooking of steaks and hamburgers on the cooking surface 20 such as the central portion 12a, the sauce to be put on them is placed on the cooking surface 20 of the front end 13a and warmed in advance, so that the cooked steaks and hamburgers are warm. You can also add sauce.

  That is, the griddle of this example is an extension of the cooking surface 20 and is inexpensively added with a space for assisting cooking that can be used for heat insulation and preheating while maintaining a well-cookable space without narrowing. Therefore, even if it is a griddle using the heating part 6 which consists of the infrared burner 7 for which the output adjustment for every position is difficult, heating of a to-be-cooked item, preheating of other to-be-cooked items, heat insulation, etc. Cooking can be performed in parallel on one cooking surface 20, and the cooking surface can be satisfactorily cooked on the expanded cooking surface 20.

  As a modification, as shown in FIG. 5, there is also a type in which the lower surface 16 of the plate body 12 is inclined upward from the front end 13 a toward the rear end 13 b and the plate thickness of the plate body 12 is reduced toward the rear B. . That is, the temperature control recess 19 is provided in a substantially triangular shape when viewed from the side and substantially on the entire lower surface 16, and the thickness is continuously changed from the front end 13a toward the rear end 13b, and the thickness T4 of the front end 13a is the largest, The thickness T5 of the rear end 13b is the thinnest.

  In this, the heating rate of the cooking surface 20 at the rear end 13b is improved, and the food to be cooked can be cooked satisfactorily at the rear B side such as the rear end 13b or the cooking surface 20 at the central portion 12a. The cooking surface 20 of the front end 13a can favorably assist the cooking of the cooking object. Therefore, the cooking surface 20 can be inexpensively expanded without narrowing the space where cooking can be favorably performed, and the food to be cooked can be cooked well with the expanded cooking surface 20.

  Note that the griddle of the present invention is such that only one of the front and rear side end portions 13 is located outward from the heating unit 6, or the left and right S side end portions 13 are located outside the heating unit 6 and the side end. What provided the temperature control recessed part 19 in the part 13 may be used. The grill plate 11 may be a pan-like one positioned below the upper portion of the casing 1 or one having no outer peripheral wall 15. In addition, the lid 3 is detachable from the griddle as well as the one without the lid 3, or the drooping water receiver for receiving the dripping hot water derived from the dew adhering to the lid 3 during cooking is provided on the rotation fulcrum side of the lid 3. Etc.

  Further, the infrared burners 7 are not limited to those arranged in the left and right S, but a plurality of infrared burners 7 arranged in the front and rear, the infrared emission surface 9a having a substantially square shape, and a plurality of arranged in the front and rear and left and right S, and a single infrared burner 7 The grill plate 11 may be heated. Of course, the heating unit 6 is preferably an infrared burner 7, but may be a normal combustion burner, an electric heater or the like.

DESCRIPTION OF SYMBOLS 1 Casing 6 Heating part 11 Grill plate 12a Center part 13 Side edge part 14 Upper surface 16 Lower surface 19 Temperature control recessed part

Claims (2)

A grill plate arranged on the upper part of the casing for placing an object to be cooked on the upper surface, a heating unit for heating the grill plate from at least below, a lid for covering the grill plate, and a rotating mechanism for opening and closing the lid And has a side end on the opposite side of the side end of the grill plate that is closer to the turning mechanism of the grill plate in a plan view. parts are located outside the front Symbol heating unit, thinner than the thickness of the side edge portion opposite to the plate thickness of the side end portion on the side closer to the pivoting mechanism the side edge of the grill plate A griddle characterized in that a temperature control recess is provided on the lower surface of the grill plate. 2. The griddle according to claim 1, wherein the temperature adjusting recess is configured to incline and incline the lower surface of the grill plate toward a side end closer to the rotating mechanism .

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