JP5663966B2 - Electric cooker - Google Patents

Description

  The present invention relates to an electric heating cooker, and more particularly to an electric heating cooker that performs cooking by heating by placing a cooking board on a heater.

  As can be seen in Patent Documents 1 to 4 below, this type of electric heating cooker performs cooking by placing a cooking board on a heater housed in the main body case and heating it. As for the cooking board for grilled meat, as disclosed in Patent Documents 1, 2, and 4, the range that left the periphery is used as the cooking part, and as disclosed in Patent Document 2, the peripheral part and Patent Documents 2, 4 are disclosed. In addition to providing a through-hole for dropping gravy in the valley between the ridges and receiving it in a saucer located below them, as disclosed in Patent Document 3, a through-hole is formed in the center of the cooking portion inclined toward the center. Some are provided so that fluids such as gravy (hereinafter represented by gravy) are received by a saucer below the through hole.

JP-A-8-52068 JP 2000-23856 A JP 2001-61672 A Japanese Laid-Open Patent Publication No. 2004-209070

  However, the thing without a through-hole like the cooking board disclosed by patent document 1 can abbreviate | omit the installation of a saucer, and also drop meat juice between the protruding strips 2 which have put the meat in order to grill. Although it can be avoided that the soup is washed away around the cooking board and the meat continues to adhere to the meat, it keeps cooking and cooking vegetables around the dome-shaped lower area, and the meat juice that accumulates there makes the food sticky There's a problem.

  On the other hand, like a cooking board disclosed in Patent Documents 2 to 4, when dropped into a receiving tray through a through hole, there is no problem due to the above-described gravy, but the flat shape which is not a dome shape disclosed in Patent Documents 2 and 4 The saucer that receives the gravy falling from the through hole provided in the valley between the ridges like a cooking board needs to have a size corresponding to the through hole arrangement area of the cooking board, which increases the cost and maintenance area. It leads to.

  Moreover, the saucer corresponding to the through-hole limited to the center of the disclosure of Patent Document 3 may be smaller than the cooking area of the cooking board, which is advantageous in terms of cost and care. Even if it tries to prevent the gravy from being cooled by receiving the heat from the heater and generating smoke or igniting it, the smoke cannot be prevented. This is because gravy gathers in a small through hole in the center and is dropped into a small saucer, so the volume of gravy that falls from time to time is large, and even if it is received by the water surface in the saucer, it keeps rising for a while, and the upper part is cooled Since it is hard to be heated and easily heated by the radiant heat from the heater or cooking board, the evaporated oil or oil smoke is burned when it touches the heater, and it becomes oil smoke or ignites. In addition, the sneaking of oil vapor or oil smoke under the cooking board or the heater makes them dirty and reduces the careability, and the through-hole is almost 1/10 of the diameter of the cooking surface disclosed in Patent Document 3. If the saucer is as small as about 1/6, depending on the amount of cooking, the fallen gravy tends to rise, and the gravy may swell over the surface of the water, so oily smoke tends to occur frequently and may ignite.

  In view of such problems, the present invention follows the method of dropping gravy from the central through hole into the lower saucer, while the gravy received on the saucer contaminates the back of the cooking board and the heater, suppresses fuming, and ignites. An object of the present invention is to provide an electric heating cooker that can prevent this from occurring.

In order to achieve the above object , the electric heating cooker according to the present invention , when cooking by heating the cooking board, causes the gravy from the through hole to flow down naturally under the heater on which the cooking board is placed. In an electric heating cooker equipped with a saucer that is equipped so that it can be attached to and detached from the main body case, the cooking board has a cooking surface lowered from the entire circumference side to the center side and a through hole is provided in the center. The heater is arranged almost concentrically near the outer periphery of the through hole on the back side of the cooking board, and the receiving tray is arranged so as to be larger than the through hole without contacting the back side of the cooking board, and the through hole a passed through unit to the corresponding area of the, and the feature in that a cover overlying allow detachable to the opening of the pan.

In such a configuration, the gravy produced from the cooked food during cooking gathers from around the central through-hole limited by the guide where the cooking surface of the cooking board is lowered from the entire circumference side to the center side, and the lower saucer since the dropped by gravity flow into the gravy generated in the cooking, a small but larger than the through hole, the radially intermediate annular region of the surface of the water receiving tray that receives no Atsushi Nobori due to heat conduction from the cooking plate in a non-contact The cover can be cooled while spreading over the water surface on both the outer peripheral side and the center side , and the cover covers the water surface in the saucer and at least allows the radiant heat from the heater and cooking board to reach the water surface side. Blocking around the liquid part to halve the radiant heat from reaching the water surface and gravy that floats on it, and when the liquid passage part has a porous or lattice structure, it prevents the fall of the food to the saucer. In addition, disturb the transmission of radiant heat Limiting the radiant heat from reaching the surface of the water and the gravy that floats on it can prevent the temperature of the gravy from rising and generating steam and smoke from the oil, and also prevents it from adhering to the wide area on the back of the cooking board and the heater In addition, the food can be prevented from falling into the tray. In addition, the cover can increase the heating efficiency of the cooking board by reflecting the radiant heat from the cooking board to the cooking board side due to the spread in the radial direction. The steam of the oil which goes to the heater side is made to U-turn to the through hole side and naturally rises to the through hole through the liquid passing part, and the oil vapor generated in the central part of the saucer naturally goes to the through hole through the liquid passing part as it is It regulates the natural ventilation from the saucer side to the heater side, which branches off from the gravy receiving path from the through hole to the saucer, so that the generated oil vapor and smoke can be prevented from being burned by touching the heater. It is also possible to avoid the gravy that has fallen on the surface of the water jumping up and reattaching to the cooking board and being baked. It also prevents oil vapor and oily smoke from adhering to the wide area on the back of the cooking board and the heater. The heater around the through hole is arranged in accordance with the size of the through hole, and the degree of freedom in selecting the size of the through hole can be increased.

The electric heating cooker according to the present invention is also provided in the main body case so as to receive the gravy from the through-hole under the heater on which the cooking board is placed to heat and cook the cooking board. In an electric heating cooker equipped with a saucer that can be attached to and detached from the cooking plate, the cooking plate has a cooking surface that is lowered from the entire circumference side to the center side, and a through hole is provided in the center thereof. Arranged almost concentrically near the outer periphery of the through-hole on the back side, and the tray is placed in contact with the back of the cooking board so that it opens larger than the through-hole, and passes through the area corresponding to the through-hole. And a cover that can be attached to and detached from the opening of the saucer, and at least one place between the cover and a non-contact cooking board that faces the upper and lower sides in the radial direction. A saucer branched from the gravy receiving path from the through hole to the saucer. Is another characterized in that so as to form a vent restriction passage for limiting the natural flow of air to the heater side from.

In such a configuration, the gravy produced from the cooked food during cooking gathers from around the central through-hole limited by the guide where the cooking surface of the cooking board is lowered from the entire circumference side to the center side, and the lower saucer since the dropped by gravity flow into the gravy generated in the cooking, a small but larger than the through hole, the radially intermediate annular region of the surface of the water receiving tray that receives no Atsushi Nobori due to heat conduction from the cooking plate in a non-contact The cover can be cooled while spreading to both the outer peripheral side and the center side , and the cover is cut off at least around the liquid passing part to prevent radiant heat from reaching the water surface and gravy floating there. If the liquid passing part has a porous or lattice structure, it can prevent the food from falling into the saucer, and also interferes with the penetration of radiant heat to the water surface. Restricts radiant heat to reach Gravy is heated oil vapor or smoke to be prevented from occurring so that, it can be prevented from adhering to the cooking plate of the rear surface of the wide and the heater. In addition, the cover spreads in the radial direction to reflect the radiant heat from the cooking board to increase the heating efficiency of the cooking board. Even if oil vapor or oil smoke is generated in the saucer, the cover causes a heater in the saucer. The steam of the oil going to the side is made a U-turn to the through-hole side and is naturally raised to the through-hole through the liquid passing part, and the oil vapor generated at the central part of the saucer is naturally raised to the through-hole through the liquid passing part as it is In addition, it is possible to avoid the gravy that has fallen on the surface of the water jumping up and adhering to the cooking board. In particular, it is easy to form an air flow restriction path that has a more complicated drawing gap or labyrinth gap at least one place in the area facing the cooking board that spreads in the radial direction of the cover, and occurred in the saucer. It is easy to prevent the oil vapor and oil smoke from reaching the heater side by natural distribution that branches off from the gravy receiving path from the through hole to the saucer. It can be surely prevented. In addition, it prevents oil vapor and smoke from adhering to the wide area on the back of the cooking board and the heater . Also, the heater of the through hole outer loop is arranged according to the size of the through hole is increased flexibility in the size selection of the through hole.

According to the electric heating cooker of one aspect of the present invention, the gravy produced by cooking is collected from the circumference into the central through hole by the guide of the cooking surface that is lowered from the entire circumference side to the central side, and flows down naturally. is, through spreading a small larger than Iga through hole, the outer peripheral side and the water on the center side both receive in the radial direction intermediate annular region of the water surface of the pan heat receiving no Atsushi Nobori due to conduction from the cooking plate in a non-contact While cooling, the cover prevents the radiant heat from the heater and cooking board from reaching the water surface to the outer peripheral area of the water surface in the saucer. Since it prevents the permeation, reduces the radiant heat on the water surface and the gravy and suppresses the temperature of the gravy from rising, it can suppress the generation of oil vapor and smoke, as well as ignition, and the radial direction of the cover Cooking radiant heat from the cooking board by spreading The heating efficiency of the cooking board can be improved by reflecting it to the side, and even if oil vapor or oil smoke is generated in the saucer, the cover makes the U-turn to the steam and oil smoke toward the heater inside the saucer in the saucer The oil vapor generated in the central part of the saucer is naturally raised to the through hole as it is through the liquid passage part and branched from the gravy receiving path from the through hole to the saucer. In addition to restricting natural ventilation from the saucer side to the heater side, it is possible to prevent the generated oil vapor and smoke from being touched and burned, and to prevent smoke and fire. In addition, they can be prevented from adhering to a wide area on the back side of the cooking board or the heater and becoming dirty, and the care is improved. Further, since the heater around the through hole is arranged according to the size of the through hole and the degree of freedom in selecting the size of the through hole can be increased, the tray can be set to a size advantageous for preventing smoke and ignition.

According to the electric heating cooker of another feature of the present invention, the gravy produced by cooking is collected from the surrounding through the central through hole by the guide of the cooking surface lowered from the entire circumference side to the central side, and allowed to flow down naturally. It is smaller but larger than the through-hole and is not contacted and does not receive the temperature rise due to heat conduction from the cooking board. The cover covers the outer peripheral area of the water surface in the saucer to block the radiant heat from the heater and cooking board from reaching the water surface side, and if the liquid passing part has a porous or lattice structure there In addition, the transmission of radiant heat is obstructed, the radiant heat that reaches the water surface and gravy is reduced, and the temperature of the gravy is suppressed from rising, so that generation of oil vapor and smoke is suppressed as well as ignition. In addition, the cover can reflect the radiant heat from the cooking board to increase the heating efficiency of the cooking board, and even if oil vapor or smoke is generated in the saucer, the cover can prevent the oil vapor or smoke from flowing toward the heater. U-turns to the through hole side and is naturally raised to the through hole through the liquid passing part, and the oil vapor and smoke generated in the central part of the saucer are naturally raised to the through hole through the liquid passing part and the cover In the area facing the cooking board that spreads in the radial direction, the steam gap of the oil generated in the saucer through the through-hole is extended by extending the aperture gap and making the labyrinth gap complicated by the assembly in multiple places. It is easy to avoid branching from the meat juice receiving path to the heater side and reliably preventing the oil evaporation and oil smoke from touching the heater and burning and igniting. Moreover, it can prevent that they adhere to the wide area and heater of the back surface of a cooking board, and become dirty, and care property improves. Since the air flow restriction path is formed in a non-contact state between the cooking board side and the saucer side, it prevents the saucer from being heated by heat conduction from the cooking board to the saucer side, and the gravy ignites, The generation of oil vapor and smoke is suppressed. Further, since the heater around the through hole is arranged in accordance with the size of the through hole and the degree of freedom in selecting the size of the through hole can be increased, the tray can be set to a size advantageous for preventing smoke generation.

Sectional drawing which shows one specific example of the electric heating cooker which concerns on embodiment of this invention seeing in a longitudinal direction. Sectional drawing seen in the width direction of the same electric heating cooker, and an expanded sectional view of the principal part. The top view of the electric heating cooker. The two-dimensional sectional view which shows the principal part of another specific example of the same electric heating cooker, and a three-dimensional perspective sectional view. The two-dimensional sectional view which shows the other specific example of the same electric cooking device, the three-dimensional sectional view, and the perspective view of a grilled meat cooking part. The top view which shows another specific example of the saucer used for the same electric heating cooker, and two perspective views which changed the angle.

  Several specific examples of the electric heating cooker according to the embodiment of the present invention will be described with reference to FIGS. 1 to 6 for the understanding of the present invention. The following description is a specific example of the present invention and does not limit the matters described in the claims.

  In the example shown in FIGS. 1 to 3, the electric heating cooker according to the present embodiment has the cooking surface of the cooking board 1 lowered to the center side and penetrated through the center as shown in the combination of FIGS. A hole 2 is provided so that it can be attached to and detached from the body case 10 so as to receive the gravy from the through hole 2 under the heater 3 on which the cooking board 1 is placed for cooking by heating the cooking board 1. It is equipped with a saucer 4 to be equipped. In the present embodiment, in such a basic configuration, the heater 3 disposed substantially concentrically as shown in FIG. 2 and FIG. At least one place on the cooking board 1 side and the saucer 4 side at the position between the lip 2a has vertical proximity, and upper and lower assembly facing each other in the radial direction, One feature is that a ventilation restriction path 5 that restricts the flow of air from the tray 4 side to the heater 3 side is formed.

  As a result, the gravy produced from the cooked food during cooking gathers in the through hole 2 in the limited central area of the cooking board 1 and is dropped into the lower saucer 4, so that the gravy produced by cooking is collected on the water surface of the small saucer 4. The soup can be cooled by receiving the concentrated gravy on the surface of the water, falling and concentrating, rising, and being heated by the radiant heat from the heater 3 and cooking board 1 to generate oil vapor and smoke. In addition, the ventilation restriction path 5 formed between the tray 4 on the back side of the cooking board 1 and the heater 3 in the vicinity of the outer periphery of the through hole 2 has at least one portion on the cooking board 1 side and the tray 4 side in the vertical direction. Since the constriction gap 11 or the labyrinth gap 12 having the upper and lower intricate proximity or radial opposition is formed to restrict the ventilation from the tray 4 side to the heater 3 side, the tray 4 The oil vapor and smoke generated inside It can be avoided from being burned touching 3, they also prevented from adhering to the back surface of the wide area and the heater 3 of the cooking plate 1. Moreover, since the ventilation restriction path 5 is formed in a non-contact state between the cooking plate 1 side and the tray 4 side, it is possible to prevent the tray 4 from being heated due to heat conduction from the cooking plate 1 to the tray 4 side. Can do. Moreover, the heater 3 around the through hole 2 is arranged in accordance with the size of the through hole 2, and the degree of freedom in selecting the size of the through hole 2 can be increased.

  Therefore, while the gravy produced by cooking is received and cooled by the water surface of the small saucer 4, the saucer 4 and the through-hole 2 on the back side of the cooking board 1 are generated even when the gravy is heated and oil vapor or smoke is generated. A ventilation restriction path 5 formed between the heater 3 in the vicinity of the outer periphery forms a narrowing gap 11 or a labyrinth gap 12 between the cooking board 1 side and the saucer 4 side, and from the saucer 4 side to the heater 3 side. By restricting the ventilation, it is possible to prevent the oil vapor or smoke from being burned by touching the heater 3, thereby preventing smoke generation. The ventilation restriction path 5 is formed in a non-contact state between the cooking board 1 side and the saucer 4 side, and the saucer 4 is heated by heat conduction from the cooking board 1 to ignite and a large amount of oil. It is possible to prevent the generation of steam and oily smoke. Moreover, it can prevent that they adhere to the wide area of the back surface of the cooking board 1, and the heater 3, and they become dirty, and care property improves. Further, the heater 3 around the through hole 2 is arranged according to the size of the through hole 2 and the degree of freedom in selecting the size of the through hole 2 can be increased, so that the size of the receiving tray 4 is advantageous for preventing ignition and smoke generation. Can be set. In the illustrated example, as shown in FIG. 1, the diameter of the through hole 2 is almost 1/6 and the diameter of the saucer 4 is almost 1/3 of the longitudinal dimension of the cooking area of the cooking board 1. The diameter of No. 4 was too small, and it was suitable for avoiding that the accepted gravy was easily raised and heated easily and smoked easily. However, it is not limited to this, the diameter of the through hole 2 is almost 1/8 to 1/4, the diameter of the saucer 4 is almost 1/5 to 1/2, and the diameter of the saucer 4 is too small. It is effective in avoiding that the gravy that has been received rises and is easily heated, and that smoke is likely to be generated.

  The electric heating cooker according to the present embodiment also has a liquid passing portion 13a in a region corresponding to the through hole 2 in the above basic configuration, and a cover 13 that covers the opening of the saucer 4 so as to be detachable. It has another feature in the point. As a result, the gravy produced from the cooked food during cooking gathers in the through hole 2 in the limited central area of the cooking board 1, drops into the lower tray 4 and is received and cooled by the water surface, while the cover 13 is in the tray 4. Covering the water surface and blocking the radiant heat from the heater 3 and the cooking board 1 to the water surface side is cut off at least around the liquid passing part 13a, so that the radiant heat reaches the water surface and gravy floating on the water surface and is reduced by half. When the liquid part 13a has the porous structure shown in FIG. 6 or the lattice structure shown in FIG. 3, the permeation of radiant heat to the water surface side is obstructed, so that the temperature of the gravy rises and the generation of oil vapor and smoke can be suppressed. Moreover, it can prevent that it adheres to the wide area and the heater 3 of the back surface of the cooking board 1, and can prevent that a foodstuff falls in the saucer 4. FIG. Further, the cover 13 can increase the heating efficiency of the cooking board 1 by reflecting the radiant heat from the cooking board 1 to the cooking board 1 side by spreading in the radial direction, and oil vapor and oil smoke are generated in the tray 4. However, the pressure on the saucer 4 side does not become higher than that on the heater 3 side, and the cover 13 causes the oil vapor or the oil smoke directed toward the heater 3 side in the saucer 4 to be U-turned to the through-hole 2 side, thereby passing through the liquid. Since the oil vapor and smoke generated in the central portion of the tray 4 are naturally raised to the through hole 2 through the liquid passing portion 13a as they are, they are naturally raised to the through hole 2 through 13a. It is also possible to avoid being boiled by touching it, and to prevent the gravy that has fallen on the water surface from jumping up and reattaching to the cooking board 1 and being baked. Moreover, it prevents that the vapor | steam of oil adheres to the wide area of the back surface of the cooking board 1, and the heater 3. FIG. The heater 3 around the outside of the through hole 2 is arranged in accordance with the size of the through hole 2, and the degree of freedom in selecting the size of the through hole 2 can be increased.

  Therefore, while the gravy produced by cooking is received and cooled by the water surface of the small tray 4, the cover 13 blocks at least the radiant heat from the heater 3 and the cooking board 1 from reaching the water surface side in the outer peripheral area of the water surface in the tray 4. However, when the liquid passing portion 13a has a porous or lattice structure, the permeation of the radiant heat is disturbed there, and the radiant heat on the water surface and the gravy is reduced, so that the temperature of the gravy is prevented from rising. Generation of steam and oily smoke can be suppressed, and the heating efficiency of the cooking board 1 can be increased by reflecting the radiant heat from the cooking board 1 to the cooking board 1 side by the spread of the cover 13 in the radial direction. Even if oil vapor or oil smoke is generated, the cover 13 causes the oil vapor or oil smoke directed toward the heater 3 in the tray 4 to U-turn to the through hole 2 side and naturally rise to the through hole 2 through the vent portion 13a. The center of the saucer 4 The oil vapor and oil smoke generated in the process are naturally raised to the through hole 2 through the liquid passing portion 13a, and the generated oil vapor and smoke are prevented from being burned by touching the heater 3 to generate smoke and fire. be able to. Moreover, it can prevent that they adhere to the wide area of the back surface of the cooking board 1, and the heater 3, and they become dirty, and care property improves. Further, the heater 3 around the through hole 2 is arranged according to the size of the through hole 2 and the degree of freedom in selecting the size of the through hole 2 can be increased, so that the size of the receiving tray 4 is advantageous for preventing ignition and smoke generation. Can be set.

  The electric cooking device of the present embodiment also has a liquid passing portion 13a in the area corresponding to the through hole 2 in the above basic configuration, and is provided with a cover 13 that covers the opening of the tray 4 so as to be detachable. The cover on the cooking plate 1 side and the saucer 4 side at a position between the heater 3 disposed substantially concentrically near the outer periphery of the through hole 2 on the back side of the cooking plate 1 and the lip 2a of the through hole 2 13 has at least one in the vertical direction, or has a vertical arrangement that faces each other in the radial direction, and restricts air flow from the tray 4 side to the heater 3 side. Another characteristic is that the path 5 is formed.

  As a result, the gravy produced from the cooked food during cooking gathers in the through hole 2 in the limited central area of the cooking board 1 and is dropped into the lower saucer 4, so that the gravy produced by cooking is collected on the water surface of the small saucer 4. While receiving and cooling, the cover 13 is blocked at least around the liquid passing part 13a, and when the liquid passing part 13a has a porous or lattice structure, it also obstructs the transmission of radiant heat and floats on the water surface. Since the radiant heat reaches the gravy and halves, and the liquid passing part 13a has a porous or lattice structure, it can prevent the food from dropping into the saucer 4 and interferes with the penetration of the radiant heat to the water surface. It is possible to restrict the radiant heat from reaching the water surface and the gravy floating there, and to prevent the temperature of the gravy from rising. Also, the cover 13 can increase the heating efficiency of the cooking board by reflecting the radiant heat from the cooking board 1 due to the spread in the radial direction, and even if oil vapor or oil smoke is generated in the tray 4, the cover 13 Oil vapor or oil smoke toward the heater 3 in the receiving tray 4 is made to U-turn to the through hole 2 side and is naturally raised to the through hole 2 through the liquid passing portion 13a, and the oil vapor generated in the central portion of the receiving tray 4 And the oily smoke can be naturally raised to the through hole 2 through the liquid passing portion 13a as it is, and it is also possible to avoid that the gravy that has fallen on the water surface jumps up and is reattached to the cooking board 1 and burned. In particular, in the area facing the cooking board 1 that spreads in the radial direction of the cover 13, it is easy to form the air flow restriction path 5 having a more complicated labyrinth gap 12 that is extended at the plurality of places, extending the throttle gap 11, Since it is easy to prevent the oil vapor and oil smoke generated in the receiving tray 4 from reaching the heater 3 side, it is possible to reliably prevent the oil vapor and oil smoke generated in the receiving tray 4 from being touched and burned. In addition, oil vapor is prevented from adhering to a wide area on the back surface of the cooking board 1 and the heater 3. Since the ventilation restriction path 5 is formed in a non-contact state between the cooking plate 1 side and the tray 4 side, it is possible to prevent the temperature of the tray 4 from being raised due to heat conduction from the cooking plate 1 to the tray 4 side. . Moreover, the heater 3 around the through hole 2 is arranged in accordance with the size of the through hole 2, and the degree of freedom in selecting the size of the through hole 2 can be increased.

  Therefore, the gravy produced by cooking can be received and cooled by the water surface of the small saucer 4, and the cover 13 covers at least the outer peripheral area of the water surface in the saucer 4 so that the radiant heat from the heater 3 and the cooking board 1 is on the water surface side. When the liquid passing part 13a has a porous or lattice structure, the transmission of radiant heat is obstructed there, and the radiant heat that reaches the water surface and gravy is reduced, so that the temperature of the gravy is prevented from rising. The generation of oil vapor and smoke is further suppressed. Further, the cover 13 can reflect the radiant heat from the cooking board 1 to increase the heating efficiency of the cooking board 1, and even if oil vapor or oil smoke is generated in the receiving tray 4, the oil directed toward the heater 3 by the cover 13. The steam component and the oil smoke are U-turned to the through hole 2 side and are naturally raised to the through hole 2 through the liquid passing part 13a, and the oil vapor and the smoke generated in the central part of the tray 4 are directly passed through the liquid passing part 13a. The labyrinth gap 12 is complicated by extending the squeezing gap 11 and assembling vertically at a plurality of locations in the area facing the cooking board 1 that is naturally raised to the through hole 2 and spread in the radial direction of the cover 13. Therefore, it is easy to avoid the oil vapor and smoke generated in the tray 4 from reaching the heater 3 side, and reliably prevent the oil vapor and smoke from coming into contact with the heater 3 and being burnt and generating smoke and fire. it can. In addition, it is possible to prevent oil vapor or oil smoke from adhering to the wide area on the back surface of the cooking board 1 or the heater 3 and soiling them, thereby improving care. Since the ventilation restriction path 5 is formed in a non-contact state between the cooking plate 1 side and the tray 4 side, it is possible to prevent the temperature of the tray 4 from being raised due to heat conduction from the cooking plate 1 to the tray 4 side. . Further, the heater 3 around the through hole 2 is arranged according to the size of the through hole 2 and the degree of freedom in selecting the size of the through hole 2 can be increased, so that the size of the receiving tray 4 is advantageous for preventing ignition and smoke generation. Can be set.

  More specifically, the main body case 10 is made of resin, and as shown in FIG. 1, a metal heat shield 20 is provided at the bottom opening, and a necessary number of L-shaped heater support fittings 14 are attached thereto. The seat is welded, and each part of the sheathed heater 3 is held by a bifurcated support piece that stands upward, and is fitted and held so as to be detachable. As a result, the heater 3 is supported stably, and the heat shielding plate 20 mitigates the thermal influence from the heater 3 on the table or the like on which the main body case 10 is placed by the legs 15. The main body case 10 has one side in the longitudinal direction of a thermal controller 25 that detects the temperature of the aluminum cooking board 1 placed on the heater 3 with a temperature sensor 24 and controls the heater 3 to be energized for cooking. It is attached so that it can be attached and detached. The heater 3 is provided in the thermal controller 25 and is connected to the main body case 10 side of the power connection terminal so as to be integrated or detachable. As shown in FIG. 3, from the connection terminal side to the opposite side from both sides of the grilled meat cooking area 1a. After the wrapping around, it approaches to the vicinity of the outer periphery of the metal tray 4 and is arranged so as to surround the outer periphery of the tray 4 with the same degree of proximity, and double around the outer periphery of the tray 4 and its outer periphery. The heater 3 is positioned so as to cope with heating in the grilled meat cooking area 1a and the heat retaining area 1b around the outer periphery thereof. However, the arrangement of the heaters 3 is not limited to this. The cover 13 is also made of metal, is low in bulk with the receiving tray 4, is suitable for round washing, and has sufficient heat resistance and durability.

  Here, the ventilation restriction passage 5 will be described more specifically. As shown in FIGS. 1 and 2, an annular rib 31 projecting downward from the lip 2 a of the through hole 2 and a heater 3 a in the vicinity of the through hole 2 are disposed on the back surface of the cooking board 1. A rib 32 protruding downward from the heater 3a and a rib 33 protruding downward between the ribs 31 and 32 are formed. The rib 31 plays the role of draining oil so that the gravy flowing down from the through hole 2 is transmitted below the back surface of the cooking board 1 and transferred into the tray 4 at an early stage. As a result, it is possible to prevent the back surface from becoming dirty due to wrapping around the back surface of the cooking board 1 and the radiant heat from the cooking board 1 or the heater 3a that is difficult to be transferred, thereby causing oily smoke or ignition.

  As shown in FIGS. 2 and 3, the rib 32 protrudes below the heater 3 a in the immediate vicinity of the inner peripheral side of the substantially annular heater 3 a, so that the radiant heat from the heater 3 a reaches the receiving tray 4 side. By avoiding this, it is possible to prevent the temperature of the tray 4 from being raised by the radiant heat from the heater 3a and the temperature of the gravy received in the tray 4 to generate a large amount of oily smoke or ignite. Also, even if oil vapor or smoke from the tray 4 reaches the side, it is blocked by the rib 32 and detoured to touch the heater 3a to generate smoke or ignite, or adhere to the heater 3a. It can prevent getting dirty. And these ribs 31-33 are suitable for forming the ventilation restriction | limiting channel | path 5 which forms the labyrinth clearance gap 12 which diametrically opposes the saucer 4 side and goes up and down, and the saucer 4 side and the cooking board 1 back surface It is also convenient for a form in which the aperture gap 11 is formed by proximity to the labyrinth gap and used together with the labyrinth gap 12.

  In the illustrated example, since the cover 13 is mounted on the tray 4 side, a labyrinth gap 12 including a squeezing gap 11 is formed between the cover 13 and the back of the cooking board 1. Specifically, the liquid passing portion 13a of the cover 13 is merely an opening, and the vertical peripheral wall 13b that is bent inward is formed in the vicinity of the inner periphery of the rib 32 after rising upward formed at the opening edge. It is formed close to the back of the cooking board 1. In particular, since the narrowing gap 11 formed by the bent piece 13c formed at the upper end of the peripheral wall 13b close to the back of the cooking board 1 is formed as a long passage in the radial direction, it has a function of preventing oil vapor and oil smoke from being ventilated. It is extremely high, and the ventilation blockage by the labyrinth gap 12 including the front and back thereof is ensured. However, if such a narrowing gap 11 and labyrinth gap 12 are formed in the vicinity of the rib 31 of the cooking board 1, there is an advantage that almost all of the sneaking of oil vapor and smoke to the back of the cooking board 1 can be eliminated. Further, sufficient ventilation blocking can be achieved only by the throttle gap 11 on the condition that there is no pressure difference between the inside of the tray 4 and the heater 3a. In another example shown in FIG. 4, a cover is not attached to the saucer 4, and a narrowing gap 11 is formed so that the lip 4 a of the saucer 4 is brought close to the back of the cooking board 1. It was effective in preventing ventilation.

  In addition, as shown in FIGS. 1 and 2, the cover 13 of the tray 4 has an uneven shape including the peripheral wall 13b, and the labyrinth gap 12 is formed in a more complicated manner to further enhance the ventilation blocking function. The uneven shape is effective for increasing the twist rigidity and deformation strength of the cover 13. The tray 4 is positioned by fitting into a recess 21a formed at the center of the heat shield plate 20, and a labyrinth gap 12 in an appropriate range is secured with the cooking board 1 placed on the heater 3 with a slightly rough positioning. I can do it. Further, a convex portion 4 b protruding upward is formed at the center of the bottom of the tray 4. The convex portion 4b has the same height as the minimum water level required for cooling the gravy with respect to the water to be put in the saucer 4, and it is observed through the through hole 2 whether the convex portion 4b is exposed to the water surface, so that timely replenishment of water is possible. it can.

  In another example of the electric heating cooker of the present invention shown in FIG. 5, the cooking surface of the cooking board 1 is lowered to the center side, a through hole 2 is provided in the center, and a saucer is received so as to receive the gravy flowing down into the through hole 2. 4 has another feature in that it is fitted into the through hole 2 to block the air flow from the tray 4 side to the heater 3 side. Thereby, the saucer 4 is fitted in the through-hole 2, and the gravy flowing into the through-hole 2 can be directly received and cooled down on the water surface, and the flow of air from the inside of the saucer 4 to the heater 3 side is interrupted. Therefore, even if oil vapor or oil smoke is generated in the tray 4, it can be prevented that the oil flows from the back surface of the cooking board 1 or the heater 3 side. It can be avoided. Accordingly, with the simple structure in which the receiving tray 4 is directly fitted into the through hole 2, the juice flowing into the through hole 2 is directly dropped onto the water surface and cooled, while the air flow from the receiving tray 4 to the heater 3 side is blocked. 4, even if oil vapor or smoke is generated, it does not enter the back surface of the cooking panel 1 or the heater 3, so that it does not adhere to them and becomes dirty, and the oil vapor or smoke is burned by the heater 3. Smoke and fire can be avoided.

  For this purpose, the receiving tray 4 is formed with an outward flange 4 c at the lip, and is placed on the lip 2 a of the through hole 2 with a small mounting allowance, and is held with less heat conduction from the cooking board 1. I try to do it. However, when there is a problem with oil smoke or fire prevention, the flange 4c may be placed on the lip 2a via a heat insulating material such as ceramic, or the receiving tray 4 itself is formed of ceramic having low thermal conductivity. Can also be supported. Further, as shown in the drawing, if a liquid passing cover 41 having a porous or lattice structure is provided at the opening of the through hole 2 or the receiving tray 4, the liquid passing cover 41 allows the gravy to flow into the receiving tray. However, it is possible to prevent the gravy that has fallen on the water surface from jumping up.

  The present invention is practically applied to an electric heating cooker, and suppresses generation of oil vapor and oil smoke by dropping the gravy from the through hole of the cooking board and receiving and cooling it in the saucer to raise the temperature of the received gravy. In addition, it is possible to prevent the generated oil vapor or oil smoke from flowing around the back of the cooking board or around the heater to be contaminated, or being burned by touching the heater and causing oil smoke or ignition.

DESCRIPTION OF SYMBOLS 1 Cooking board 2 Through-hole 3, 3a Heater 4 Receptacle 5 Ventilation restriction path 10 Main body case 11 Diaphragm gap 12 Labyrinth gap 13 Cover 13a Liquid passing part 31, 32, 33 Rib 41 Liquid passing cover

Claims (2)

In order to cook by heating the cooking board, it is equipped with a saucer that is equipped so that it can be attached to and detached from the main body case so that the gravy from the through hole flows under the heater on which the cooking board is placed. In an electric heating cooker,
The cooking board lowers the cooking surface from the entire circumference side to the center side and provides a through hole in the center,
The heater is arranged almost concentrically near the outside of the through hole on the back side of the cooking board,
The saucer is arranged so as to open larger than the through hole in a non-contact manner with the back surface of the cooking board, and has a liquid passing part in a region corresponding to the through hole so as to be attached to and detached from the opening part of the saucer. An electric heating cooker provided with a cover. In order to cook by heating the cooking board, it is equipped with a saucer that is equipped so that it can be attached to and detached from the main body case so that the gravy from the through hole flows under the heater on which the cooking board is placed. In an electric heating cooker,
The cooking board lowers the cooking surface from the entire circumference side to the center side and provides a through hole in the center,
The heater is arranged almost concentrically near the outside of the through hole on the back side of the cooking board,
The saucer is arranged so as to open larger than the through hole in a non-contact manner with the back surface of the cooking board, and has a liquid passing part in a region corresponding to the through hole so as to be attached to and detached from the opening part of the saucer. A meat juice receiving path from the through hole to the receiving tray, provided with a cover, and having an upper and lower assembly with at least one portion facing each other in the radial direction between the cover and a non-contact cooking board An electric heating cooker characterized in that it forms a ventilation restriction path that branches off from the tray and restricts the natural flow of air from the saucer side to the heater side.