JPH0366572B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a cooking device for boiling, frying, or stir-frying foods using a gas burner as a heat source.

[Prior art] Generally, this type of heating cooker has a gas burner disposed below a cooking container that houses the food to be cooked, and uses the gas burner to directly heat the outer bottom of the cooking container, thereby cooking with the heat. The food to be cooked inside the container is heated and cooked.

By the way, in such a heating cooker,
It is desirable that all the heat from the gas burner acts on the cooking vessel side, but in reality, there is a lot of heat loss that escapes to the outside with the exhaust gas, and the heating efficiency is low. There were problems in that the amount of heat consumed to obtain the amount of heat increased, leading to a rise in heat costs (gas costs) and the cooking time taking longer. Furthermore, there is a problem in that uneven heating occurs between a portion of the cooking container that is close to the gas burner and a portion that is far from the gas burner, resulting in uneven cooking.

[Object of the invention] The present invention has been made in view of the above circumstances, and its purpose is to significantly improve heating efficiency,
It is possible to reduce heating costs and shorten cooking time,
Moreover, it is an object of the present invention to provide a heating cooker capable of reducing uneven heating and preventing uneven cooking.

[Summary of the Invention] The present invention includes a gas burner disposed below a cooking vessel in a state where it is offset to one end thereof, and an exhaust port provided below the cooking vessel on the opposite side of the gas burner. A plate made of an infrared emitting material that emits infrared rays when heated is disposed along the bottom of the cooking vessel between the cooking vessel and the gas burner, and hot air from the gas burner is passed through the plate while guiding exhaust gas to the exhaust port. A hot air passage is formed along the bottom of the cooking vessel, and a number of heat absorption fins are integrally formed on the plate so as to face the hot air passage, so that the cooking vessel is directly heated by the combustion heat of the gas burner. In addition, the cooking vessel is characterized by the fact that in the process of passing the hot air from the gas burner through the hot air passage, the heat of the hot air is absorbed by the heat absorbing fins, and the cooking container is also heated by the infrared rays radiated from the plate.

[Example] An example of the present invention will be described below with reference to the drawings. First, Fig. 1 shows the main parts of the heating cooker, and in the same figure, 1 is an outer plate supported by a stand (not shown), 2 is a bottom plate that partitions the inside of this outer plate 1 into upper and lower parts, and this bottom plate 2 and the upper part 1 of the peripheral wall of the outer panel 1
A cooking container 3 with an open upper surface is constructed, and although not shown in the drawings, a food to be cooked is housed in the cooking container 3. Reference numeral 4 denotes a lid that closes the upper opening of the cooking container 3. A gas burner 5 as a heating source, in this case an infrared gas burner, is disposed below the cooking container 3 on the front side (on the left side in the figure). Now, 6 is a plate, which in this case consists of an upper plate 7 and a lower plate 8, both of which are made of an infrared emitting material such as ceramic or metal oxide. Of these, the upper plate 7
As shown in the figure, the substrate portion 7a has a large number of holes 9, and a large number of plate-shaped heat absorbing fins 10 are protruded from the lower surface of the substrate portion 7a. A large number of plate-shaped heat absorbing fins 11 are protruded from the upper surface of 8a. Therefore, this plate 6
In this case, the upper plate 7 and the lower plate 8 are opposed to each other, and the heat absorbing fins 10 of the upper plate 7 and the heat absorbing fins 11 of the lower plate 8 are shifted from each other back and forth (left and right in FIG. 1), so that one heat absorbing fin is attached to the other It is located between the side heat absorption fins and is disposed between the cooking vessel 3 and the gas burner 5, thereby forming a heating space 12 between the upper plate 7 and the bottom plate 2 of the cooking vessel 3. At the same time, a hot air passage 13 along the bottom of the cooking container 3 is formed between the upper plate 7 and the lower plate 8. Reference numeral 14 denotes an exhaust port located below the cooking container 3 on the opposite side of the infrared gas burner 5 and provided at the rear lower part of the outer panel 1, communicating the rear of the hot air passage 13 with the outside. Reference numeral 15 denotes a heat insulating material, which is provided on the inner surface of the lower part of the peripheral wall of the outer panel 1 and on the inner surface of the bottom wall.

Next, to explain the operation of the above structure, when cooking the food stored in the cooking container 3,
The combustion heat of the infrared gas burner 5 directly heats the bottom plate 2 of the cooking vessel 3 through the heating space 12 through the hole 9 of the upper plate 7 . In addition, the hot air from the infrared gas burner 5 flows through the hot air passage 13 of the plate 6.
As shown by arrow A in FIG.
0 and 11, it flows to the rear side while zigzagging up and down, and then flows out from the exhaust port 14 to the outside. Here, in the process of the hot air passing through the hot air passage 13, the heat absorption fins 10 and 11 of the upper and lower plates 7 and 8 of the plate 6 receive and absorb the heat of the hot air. emits infrared rays and heats the bottom plate 2 of the cooking container 3 with this radiant heat. Therefore, the cooking container 3 is heated by the combustion heat of the infrared gas burner 5 and the radiant heat of the infrared rays from the plate 6, and the food to be cooked is heated and cooked.

According to this embodiment, in addition to directly heating the cooking container 3 with the combustion heat of the infrared gas burner 5, the hot air of the infrared gas burner 5 is also transferred to the plate 6.
In particular, in the process of passing the hot air passage 13, the heat absorption fin 1
0 and 11, and the cooking container 3 is also heated by the infrared rays emitted from the plate 6. This effectively absorbs the heat that conventionally would escape to the outside with the exhaust air. The heat can be used for radiant heating using infrared rays, and heat loss can be extremely reduced.Therefore, the heating efficiency for the cooking container 3 can be greatly improved, reducing heating costs and cooking time. can be achieved. Moreover, since the bottom plate 2 of the cooking vessel 3 can be heated substantially uniformly over the entirety by the plate 6, the bottom plate 2 of the cooking vessel 3 can be heated almost uniformly throughout.
The uneven heating of the food is reduced, so uneven cooking can be prevented as much as possible. In addition, since the infrared gas burner 5 is exhausted from the rear exhaust port 14, the exhaust does not hit the user, thereby preventing burns and the like due to the exhaust.

Note that the present invention is not limited to the above-mentioned embodiment. For example, in the above-mentioned embodiment, the plate 6 is composed of two members, the upper plate 7 and the lower plate 78, but it may be composed of one member. Furthermore, the invention can be implemented with appropriate modifications within the scope of the invention, such as using a normal gas burner instead of the infrared gas burner.

[Effects of the Invention] As is clear from the above description, the present invention not only heats the cooking container with the combustion heat of the gas burner, but also heats the hot air of the gas burner in the process of passing the hot air through the hot air passage of the plate. Since the cooking container is also heated by infrared rays absorbed by the plate and radiated from the plate, heat loss can be extremely reduced and heating efficiency can be greatly improved, resulting in a reduction in heating costs. It is possible to shorten the cooking time, reduce uneven heating, and prevent uneven cooking.In addition, since the exhaust air can be prevented from hitting the user, burns caused by the exhaust air can be prevented. It has excellent effects.

[Brief explanation of drawings]

The drawings show an embodiment of the present invention, with FIG. 1 being a longitudinal sectional side view of the main parts, and FIG. 2 being a perspective view of the plate. In the drawing, 3 is a cooking container, 5 is an infrared gas burner, 6 is a plate, 10 and 11 are heat absorption fins, 13 is a hot air passage, and 14 is an exhaust port.

Claims (1)

[Claims] 1. A cooking container for storing food to be cooked, a gas burner disposed below the cooking container and offset to one end thereof, and a gas burner disposed below the cooking container on the opposite side of the gas burner. a plate disposed along the bottom of the cooking vessel between the cooking vessel and the gas burner, the plate being made of an infrared emitting material that emits infrared rays when heated; A heating device comprising: a hot air passage formed along the bottom of the gas burner for passing hot air therethrough and guiding exhaust gas to the exhaust port; and a number of heat absorption fins integrally formed on the plate so as to face the hot air passage. Cooking device.