WO2017195777A1

WO2017195777A1 - Heat cooker

Info

Publication number: WO2017195777A1
Application number: PCT/JP2017/017542
Authority: WO
Inventors: 博昭小谷; 拡憲福士; 亜貴男和田; 大地菅原
Original assignee: 岩谷産業株式会社; 株式会社旭製作所
Priority date: 2016-05-12
Filing date: 2017-05-09
Publication date: 2017-11-16
Also published as: JP2017202159A; CN209610879U; KR102363015B1; TW201809551A; JP6375336B2; KR20190008319A; TWI758292B

Abstract

[Problem] To provide a heat cooker that makes it possible to effectively suppress generation of smoke from the top of a plate, without the need for a user to adjust the intensity of the flame. [Solution] Provided is a heat cooker comprising a body part (12) on which a gas burner (20) is disposed, and a plate (30) that is arranged above the gas burner and is for laying and grilling at least meat, wherein the heat cooker is characterized in that: the plate has a heat confinement section (30D) covering above a flame mouth (19) of the gas burner and protruding convexly upward so as to form a space (S1) in which combustion heat is confined on a lower surface (30F) side, and is formed of a high-thermal-conductivity material (60) having a high thermal conductivity with respect to the direction in which the upper surface spreads; the maximum output of the gas burner is of such an extent that a flame (FR) does not contact the lower surface, and is at 850 to 950 kcal/h; and the plate has concavities and convexities formed so that at least an upper surface temperature of the heat confinement section moves between approximately 210°C to 250°C under maximum output in a state following extraction of heat by meat placed thereon.

Description

Cooker

The present invention relates to a cooking device that can suppress smoke when grilling meat.

A cooking device for grilling meat as a main ingredient has been known in the past. In this cooking device, meat or the like is placed on a plate-like plate as a whole, and electricity or gas is used as a fuel source. The meat is cooked by heating.
In this respect, air-conditioning equipment is often installed in yakiniku specialty stores, so smoke generated when grilling meat can be exhausted without hindrance, but home dining tables and restaurants that do not have such air-conditioning equipment Then, smoke when meat is grilled is a problem.

Therefore, Patent Document 1 and Patent Document 2 disclose a heating cooker for suppressing smoke during the yakiniku. That is, the smoke is generated when the fat falling from the meat hits the flame. For this reason, in Patent Document 1, as shown in FIG. 1, the fat extracted from the meat on the mating pan 8 is dropped into the dripping liquid receiver 6 through the

heat holes

9, 10, 11. Therefore, it is prevented that it falls directly into the fire such as gas or stove. Moreover, in patent document 2, the recessed part 4a used as the flow path of the fat which comes out from the meat on the plate 2 is formed, and generation | occurrence | production of smoke is prevented by the fat collection | recovery member 6 which collect | recovers the fat which flows along this recessed part 4a. Yes.

Japanese Patent Publication No. 60-1010 Utility Model Registration No. 3142998

However, the smoke is generated not only when the fat from the meat hits the flame, but also when the oil hits a plate that has been heated too much. Smoke is generated on the body 8 or at the position of the concave portion 4a of Patent Document 2, which causes the yakiniku to be avoided at a table or the like.
In addition, it may be possible to suppress the smoke generated by the oil hitting such an overheated plate by adjusting the heating / discharging, but it is difficult to subtly adjust the heating when gas is used as fuel. In addition, it is very troublesome to increase or decrease the gas output many times to adjust the fire.
Then, an object of this invention is to provide the heating cooker which can suppress generation | occurrence | production of the smoke from a plate effectively, even if a user does not perform operation of heating and reducing.

The subject is a heating cooker comprising a main body portion provided with a gas burner for burning gas, and a plate disposed above the gas burner for at least placing meat on the plate, The lower surface of the gas burner covers the upper side of the flame outlet, and has a heat-bulged portion that is convex upward so as to form a space for burning heat on the lower surface side, and the upper surface The gas burner has a maximum output that is such that the flame does not contact the lower surface and is 850 to 950 kcal / h. Furthermore, in the plate, at least the upper surface temperature of the heat-filled portion changes between approximately 210 ° C. and 250 ° C. under the maximum output in the state after heat removal by the meat placed thereon. Are solved by the cooking device urchin irregularities are formed.

According to the heating cooker of the present invention, each element of “space where combustion heat is generated”, “thermal conductivity of the plate”, “maximum output of the gas burner”, and “irregularities for forming the surface area” are obtained in a normal temperature environment. By adjusting or forming in a correlated manner, it is possible to prevent the generation of smoke during grilling without adjusting the heat.
In other words, the plate has a heat sink portion whose upper surface covers the upper side of the flame burner of the gas burner and is convex upward so as to form a space where combustion heat is generated on the lower surface side. Therefore, even if the heating power is such that the flame does not come into contact with the lower surface of the plate, the combustion heat generated from the flame of the gas burner will be sufficiently trapped in the space where the combustion heat is stored, and the meat placed on the heat storage section will be sufficiently contained. Since it can heat, the local overheating of a plate can be prevented and the smoke which generate | occur | produces when fat of meat touches an overheated part can be prevented.
In addition, since the plate is made of a high thermal conductivity material that has a high thermal conductivity in the direction in which the upper surface expands, it prevents uneven heating of the plate and effectively prevents the generation of smoke due to local overheating. it can.
In this regard, research has shown that when the upper surface temperature of the plate exceeds 250 ° C., the fat of the meat burns and smoke is easily produced, and when the temperature is lower than 210 ° C., only the moisture of the meat is removed and it is deflated and becomes unsavory. Therefore, in the case where there is a space for burning heat as described above and the plate is made of a material having excellent thermal conductivity, the output of the gas burner is set to 950 kcal / h or less, and the plate heat-sumping portion. By adjusting the surface area of the plate with the unevenness, the top surface temperature of the heat-filled portion was controlled to be approximately 250 ° C. or lower after at least the placed meat did not affect the temperature of the plate. Then, the amount of heat at which the top surface temperature of the heat-filled portion is less than about 210 ° C., which causes the meat to be deflated, is measured with reference to the plate adjusted so that smoke is not easily generated at a heat amount of 950 kcal / h. As a result, the calorific value was approximately 850 kcal / h.
Therefore, the shape of the hot-bulged portion of the plate was an uneven shape in which the upper surface temperature could be about 210 to 250 ° C., and the maximum output of the gas burner was limited to 850 to 950 kcal / h. This allows the user to leave the gas burner at its maximum output and bake the meat deliciously while suppressing smoke without having to repeatedly increase or decrease the gas output to adjust the fire. be able to.

Preferably, the plate is formed by disposing a low thermal conductivity material having a lower thermal conductivity than the high thermal conductivity material on the surface of the high thermal conductivity material.
As a result, the plate rapidly transfers heat in the direction in which the upper surface expands, and heat transfer is relatively slow in the thickness direction, and the plate upper surface on which the meat is placed is heated in a more timely manner, and locally. It is possible to further prevent the generation of smoke that can be generated by heating the glass.

Preferably, the main body is connected to a water container having an opening facing the plate side and having a water storage part for storing water, and the plate is further outside the hot water reservoir. A through hole facing the opening, and the through hole has a top surface temperature of the heat-filled portion that changes between about 210 to 250 ° C. The area is determined.
If it does so, the water stored in the water storage part of the water container can evaporate, the main-body part can be cooled, and safety can be improved.
In addition, when meat fat flows to the outer peripheral part further outside the hot water filling part, the fat is dropped into the water storage part under the through hole formed in the outer peripheral part, and the fat is heated on the plate for a long time. Can be prevented.
In addition, with such a through hole, the surface area of the heated portion is smaller than that of a plate without the through hole, but the water evaporation generated from the lower water storage portion passes through the through hole so that the ambient temperature of the through hole is reduced. Therefore, the temperature of the outer peripheral part in which the through hole is formed is lower than that of the heat-filled part. Therefore, even if the meat that has been baked in the hot potting portion is placed on the outer peripheral portion, it is possible to prevent a situation where smoke is emitted from the outer peripheral portion.
And when the temperature of the outer peripheral part becomes relatively low in this way, the upper surface temperature of the hot padding part connected to the outer peripheral part also becomes lower. Since the area of the through hole is formed so as to change between about 210 ° C. and 250 ° C. in the state, it does not adversely affect the smoke generation preventing effect and the delicious baking effect in the above-described hot tub portion. On the other hand, depending on the total area of the through-holes, it is possible to reduce the unevenness of the heat sink portion.

Preferably, the upper surface of the plate is inclined so as to be entirely lowered from the central portion toward the peripheral edge of the outer peripheral portion, and the unevenness is formed by a plurality of surfaces formed on the upper surface of the heat-filled portion. It consists of a groove part, The said through-hole is connected with each of these groove parts, The width dimension in the said connected part is the same as the said groove part and the said through-hole, It is characterized by the above-mentioned.
Therefore, since the whole plate is inclined, the fat that has fallen from the meat flows from the center toward the periphery, and when the grease enters the groove, the through hole and the groove are connected to each other. Flows from the groove to the through hole. And since the width at the part where the groove part and the through hole are connected is the same, the oil quickly flows to the through hole, so the time that the oil stays on the plate is shortened, and the generation of smoke is more effectively prevented it can.

Preferably, the inner side surface of the groove portion opposite to the outer peripheral portion is inclined so as to increase in depth toward the outer peripheral portion.
For this reason, there is no corner where fat accumulates on the inner side surface opposite to the outer peripheral portion of the groove, and the fat in the groove smoothly flows through the groove with the inclined surface. It can guide to the through hole. Therefore, smoke generated by burning of fat in the groove can be suppressed.

Preferably, a frame-like portion protruding toward the gas burner is formed on the lower surface side of the plate so as to form a space where the combustion heat is generated, and the frame-like portion and the through hole Is characterized by being separated so that the fat of the meat does not accumulate due to surface tension.
Therefore, it is possible to effectively prevent smoke from burning out from the meat fat accumulated between the frame-shaped portion and the through hole.

As described above, according to the present invention, it is possible to provide a cooking device capable of effectively suppressing the generation of smoke from the plate without the user performing a heating operation.

The schematic perspective view of the heating cooker which concerns on embodiment of this invention. The disassembled perspective view of the heating cooker of FIG. FIG. 2 is a partial cross-sectional view along AA in FIG. 1. The top view of the plate of FIG. The figure which visually recognized the plate of FIG. 1 from the lower surface side. The expansion perspective view which expanded B vicinity (plate center side of a groove part) shown in FIG. FIG. 5 is an enlarged perspective view enlarging the vicinity of C shown in FIG. 4 (periphery of a connecting portion between a groove and a through hole). The figure showing the change of the upper surface temperature of the plate in the case where the maximum output of the gas burner of the heating cooker of FIG. 1 is 950 kcal / h and 850 kcal / h.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings.
The embodiment described below is a preferred specific example of the present invention, and thus various technically preferable limitations are given. However, the scope of the present invention is particularly limited in the following description. Unless otherwise stated, the present invention is not limited to these embodiments.
Moreover, in the following drawings, the parts denoted by the same reference numerals have the same configuration.
Moreover, in the following description, the upper and lower sides are the upper and lower sides in the vertical direction when the cooking device is normally placed, and the outside means the outside in the horizontal direction when the cooking device is placed normally.

[Outline of cooking device]
FIG. 1 is a schematic perspective view of a cooking device 10 according to an embodiment of the present invention, and FIG. 2 is an exploded perspective view of the cooking device 10.
The cooking device 10 shown in these figures is a cooking device that heats food by burning gas as a heat source, and can be called a grilled meat device because it is particularly suitable for grilling meat. Of course, the present invention may be used not only for meat but also for baking other foods such as vegetables.
Further, the cooking device 10 shown in the figure is used by storing gas as a heat source in a cartridge-type cassette cylinder 28 and connecting the cassette cylinder 28 to the heating cooking device 10. For this reason, the cooker 10 in the figure is also called a portable cooker, a portable cooker, a cassette cooker, or the like.

The heating cooker 10 is disposed above the gas burner 20 with a gas burner 20 for burning the fuel gas in the connected cassette cylinder 28, and is used for placing at least meat for baking. Plate 30.
The gas injected into the cassette cylinder 28 is liquefied petroleum gas such as butane, isobutane, propane, and combinations thereof. In this embodiment, isobutane is about 30% and normal butane is about 70%. Some liquefied butane is used.

[About the main unit]
As shown in FIG. 2, the main body 12 is provided with a gas burner 20 and a cylinder housing chamber 23 in a housing 15, and the gas burner 20 and the cylinder housing chamber 23 have a partition wall in which heat-resistant coating is applied to steel. It is separated by a portion 16. The cylinder accommodating chamber 23 is a room for accommodating the cassette cylinder 28, and is exposed to the outside by opening the lid 22 that can be rotated in the R1 direction around the hinge 25, whereby the cassette cylinder 28 can be replaced. It becomes.

There is a cylinder connecting portion 27 inside the cylinder accommodating chamber 23, and a cassette cylinder 28 can be attached to and detached from this cylinder connecting portion 27. The fuel gas led out from the cassette cylinder 28 enters the governor provided in the cylinder connection portion 27 and the pressure is adjusted. In this embodiment, the maximum pressure adjusted by the governor (the maximum output of the gas burner 20 and Is about 3.3 × 10 ⁻³ MPa.
The cylinder connecting portion 27 is connected to the operation knob 24 so that the amount of gas supplied from the cassette cylinder 28 can be adjusted. Thus, the fuel gas supplied from the cassette cylinder 28 via the cylinder connection portion 27 is supplied to the gas burner 20 through the gas conduit 89.

The gas burner 20 has a burner body 17 that mixes fuel gas and primary air to generate a mixed gas, and a burner head 18 provided on the burner body 17. The burner head 18 has a plurality of flame openings 19 exposed to the outside, and a mixed gas is ejected from the flame openings 19. The igniter 38 is pushed by the rotation of the operation knob 24 to generate a pulse voltage, and the spark plug 39 is discharged by the pulse voltage, whereby the mixed gas is ignited and a flame is generated. The flame is generated in an annular shape around the outside of the burner head 18 and is an external flame type gas burner having a relatively low flame height. However, the present invention is not limited to this, and may be an internal flame type in which a flame is directed inward.

As shown in FIGS. 1 and 2, the casing 15 that houses the gas burner 20 has a plurality of air intake ports 35 for taking in a plurality of secondary air. The position of the air intake 35 in the height direction corresponds to the position of the flame (see FIG. 3).
The casing 15 has a circular opening 33 above the burner head 18, and a water container 40 is connected to the position of the opening 33.

[About water container]
The water container 40 will be described with reference to FIGS. 1, 2, and 3 described above.
3 is a partial cross-sectional view taken along the line AA of FIG. FIG. 3 shows a state in which water is put in the water container 40. 3 is an enlarged view of the periphery of a through-hole 52 and a water storage portion 44 described later, and the view surrounded by a two-dot chain line is an enlarged view of a longitudinal section of the plate 30. FIG.
The water container 40 is detachably connected to the housing 15 of the main body 12 so as to prevent the heating cooker 10 and the cassette cylinder 28 accommodated therein from being overheated.

As shown in FIG. 2, the water container 40 has a larger diameter L4 than the opening 33 of the housing 15, so that the edge thereof contacts the periphery of the opening 33 of the housing 15, so that the housing It has an exposed portion 40 A that can be placed on the body 15 and is exposed to the outside, and a water storage portion 44 that is disposed inside the opening 33 of the housing 15.
As shown in FIG. 3, the water reservoir 44 is a recess having an opening 46 facing the plate 30 and storing water. The water temperature in the water reservoir 44 is reduced by steam of the water in the water reservoir 44, and cooking is performed. Overheating of the container 10 and the cassette cylinder 28 accommodated therein is prevented.

Specifically, as shown in FIG. 2, the entire water container 40 has a substantially donut shape, and a circular hole 42 is formed in the center. The diameter L1 of the circular hole 42 is at least larger than the diameter L2 of the burner head 18, and L1 in the figure is about 1.6 to 1.8 times L2. Thereby, even if the water container 40 is placed on the casing 15, the combustion heat of the flame generated from the gas burner 20 can be directly transmitted to the plate 30 through the circular hole 42. And the water storage part 44 is arrange | positioned between this circular hole 42 and exposed part 40A.

As shown in FIG. 3, the water storage unit 44 is inserted downward from the opening 33 of the housing 15, and the gas supply amount to the gas burner 20 is maximized (the gas burner 20 is at the maximum output). The flame FR is arranged so as to surround the flame FR so that the outer flame FR1 of the flame FR and the water WT face each other (so that the position in the height direction is the same). Is effectively evaporated.
And the water storage part 44 has the width | variety W1 gradually as it goes to the upper side from the lower side, and has the opening part 46 which faces the plate 30 side. As a result, when the water WT evaporates due to the combustion heat, the plate 30 is also cooled (this will be described in detail later).

The exposed portion 40A disposed on the upper side of the casing 15 of the water container 40 has an upward step portion 48 disposed on the outer side of the water storage portion 44, and the plate 30 is placed on the upward step portion 48. Is done. Therefore, the diameter L3 of the plate 30 shown in FIG. 2 is formed smaller than the diameter L4 of the entire water container 40. Further, the end face of the peripheral edge 30A of the plate 30 is opposed to the side wall portion 49 erected from the upward stepped portion 48 of the water container 40 so as to leave a slight gap as shown in FIG. The diameter L3 of the plate 30 shown in FIG. 2 is slightly smaller than the diameter L5 of the inner peripheral surface of the side wall 49 of the water container 40 shown in FIG. When it is placed at 48, it is generally fitted, and movement in the horizontal direction during use is restricted.

Thus, safety is ensured by making the plate 30 into the exclusive goods which fit in the water container 40 of the heating cooker 10, and also in this embodiment, as shown in FIG.1 and FIG.2. In addition, the first and

second protrusions

36 and 37 are provided on one side of the water container 40 so that it is difficult to place other plates (particularly large plates) that are not dedicated products.
The first protrusion 36 is connected to the side wall surface 49 and extends upward from the upper end of the water container 40 so that a plate having a diameter larger than the diameter L4 of the water container 40 is not placed thereon. .
The second protrusion 37 is located at a position lower than the first protrusion 36 (a position hidden when the dedicated plate 30 is placed), and the circular hole 42 in the center of the water container 40. It is connected to the periphery and extends upward. This makes it difficult to place a plate having a diameter smaller than the diameter L4 of the water container 40 and larger than the diameter of the circular hole 42.
In addition, as for the 1st and

2nd protrusion parts

36 and 37, all the front-end | tip parts are bent toward the center of the water container 40, and, thereby, the range which can mount the plate which is not an exclusive article is narrowed. .

[About plates]
The plate 30 of this embodiment will be described with reference to FIGS. 1 to 3 and FIGS. 4 to 5 described above.
4 is a plan view of the plate 30 of FIG. 1, and FIG. 5 is a perspective view of the plate 30 of FIG. 1 viewed from the lower surface side.
As shown in FIG. 3, the plate 30 has a high thermal conductivity material and a low thermal conductivity material having relatively different thermal conductivities, and the longitudinal section has a three-layer structure. The central layer 60 having a three-layer structure is formed of at least a high thermal conductivity material having a higher thermal conductivity than iron, for example, aluminum, an aluminum alloy obtained by alloying this with copper, manganese, silicon, zinc, nickel, or copper. In this embodiment, an aluminum alloy having light weight and rigidity is used, and its thermal conductivity is 96 W / (m · k).
On the other hand, the upper layer 61 and the lower layer 62 of the three-layer structure are formed by coating the surface of the central layer 60 (high thermal conductivity material) with a low thermal conductivity material having a lower thermal conductivity than the high thermal conductivity material. In the present embodiment, it is made of a thin film fluororesin. The thermal conductivity of the fluororesin is 0.23 W / (m · k).
As a result, the plate 30 transmits heat immediately in the direction in which the upper surface 30E spreads by the central layer 60 made of a high thermal conductivity material, but heat is relatively difficult to transfer in the thickness direction. Therefore, uneven heating on the upper surface 30E of the plate 30 can be reduced.

As shown in FIGS. 3 to 5, such a plate 30 has a circular plate shape as a whole, and is curved so as to be convex upward. It inclines so that it may go down from 30B toward the periphery 30A. The plate 30 of the present embodiment is uniformly curved and inclined as a whole, and the radius of curvature r2 is about 561 mm.

And, the plate 30 has a heat filling part 30D (which will be described in detail later) which is an area mainly for grilling meat, and a temperature lower than that of the heat filling part 30D. It consists of an outer peripheral portion 30C for heating other ingredients.
A plurality of through holes 52 are formed in the outer peripheral portion 30 C, and these through holes 52 face the opening 46 of the water storage unit 44.
Thereby, the fat extracted from the meat placed on the plate 30 flows toward the peripheral edge 30 A and easily falls from the through hole 52 to the water storage portion 44. And the fat which fell to the water storage part 44 is cooled with the water in the water storage part 44, and it can prevent that smoke comes out. In addition, the water vapor | steam from the water storage part 44 falls from the through-hole 52 upward, and the surrounding temperature of the through-hole 52 will be lowered | hung.

Further, as shown in FIG. 4, the plate 30 has a plurality of groove portions 54 on the upper surface of the outer peripheral portion 30 C on the side of the central portion 30 B (a hot flashing portion 30 D described later). The groove part 54 is formed so that the fat extracted from the meat can flow smoothly to the outer peripheral part 30C, and is connected to the through hole 52 formed in the outer peripheral part 30C. Thereby, the fat that has fallen into the groove portion 54 can be dropped from the through hole 52 to the water storage portion 44.
The specific shape of the groove portion 54 will be described later in detail. As shown in FIG. 3, the inner bottom surface 54a of the groove portion 54 is also lowered from the central portion 30B toward the peripheral edge 30A, so that the oil can be smoothly passed to the through hole 52. To guide you to.
In addition, as shown in FIG. 4, the groove 54 is formed at a predetermined angle with respect to the radial direction r1 without being along the radial direction r1 of the plate 30 in plan view. Are angled by curving. Thereby, even if the plate 30 is a dome shape entirely, it can prevent that foodstuffs, such as meat, slide down.
The through hole 52 of the outer peripheral portion 30C is bent to the opposite side to the groove portion 54 to have a predetermined angle θ2, and even if a small food material moves to the outer peripheral portion 30C along the groove portion 54. It can prevent falling from the through hole 52.

Further, as shown in FIGS. 3 and 5, a plurality of (four in the case of the figure) leg portions 56 projecting downward are formed on the peripheral edge 30A of the plate 30 at intervals. As shown by the one-dot chain line arrow AR1 in FIG. 3, even if the plate 30 is placed on the water container 40, the air can be exhausted from between the legs 56. The height H2 of the leg 56 is about 3 mm. The exhaust of the combustion heat of this embodiment is only two types, that is, the exhaust route AR1 between the legs 56 of the peripheral edge 30A and the exhaust route AR2 from the through hole 52, and the through hole 52 is closed with food. Considering the fear of escaping, the significance of the exhaust route AR1 is great.

The heating cooker 10 of the present embodiment has the above characteristics, and further has the following characteristics.
[Space for burning heat]
First, as shown in FIG. 3, the lower surface 30F of the plate 30 is convex upward so as to cover the upper side of the flame port 19 of the gas burner 20 and form a space S1 where combustion heat is generated on the lower surface 30F side. It has the heat haze part 30D made into.
Specifically, as shown in FIGS. 3 and 5, a circular frame-shaped portion 67 protruding toward the gas burner 20 is formed on the lower surface 30 F of the plate 30. The height H1 of the frame-shaped portion 67 in the figure is 6 mm. And this frame-shaped part 67 and the part 43 inside the frame-shaped part 67, and curved so that it may become convex upwards among the lower surfaces 30F (The through-hole is not formed in this part 43) The space surrounded by is a space (hereinafter referred to as “heat-filled space”) S1 where combustion heat is generated, and the volume of the heat-filled space S1 of this embodiment is about 162, 198 mm ³ . The flame FR in the state of maximum output is located inside the heat-filled space S1 in the horizontal direction. Therefore, even if the combustion heat is sufficiently spread in the heat-filled space S1, and the flame does not contact the plate 30, the meat placed on the heat-filled portion 30D corresponding to the heat-filled space S1 is sufficient. Can be heated. And since it is not necessary to make a flame contact the plate 30 directly, the local overheating of the plate 30 can be prevented and the smoke which generate | occur | produces when fat of meat touches an overheated part can be prevented.

In addition, even if it is assumed that fat has adhered to the frame-shaped portion 67, the fat can be dropped into the water storage portion 44 immediately below the frame-shaped portion 67. In this regard, when the water storage section 44 is disposed directly below the frame-shaped section 67, the heat-filling space S1 has a small area facing the opening 46 facing the plate 30 side of the water storage section 44, as shown in FIG. Therefore, depending on the thermal power, there is a risk that water vapor generated from the water reservoir 44 may enter the heat-filled space S1. However, since the combustion heat of the present embodiment is exhausted only from the through hole 52 and the peripheral edge 30A outside the heat filling space S1, when the gas burner 20 is set to the maximum output, due to the action of the exhaust routes AR1 and AR2, It is almost impossible for the water vapor WA generated from the water reservoir 44 to enter the heat-filled space S1.

[About the maximum output of the gas burner, etc.]
Next, the maximum output of the gas burner 20 is adjusted so that the flame FR does not come into contact with the lower surface 30F of the plate 30 as shown in FIG. 3, and in the case of this embodiment, the upper end of the flame FR from the burner head 18 is adjusted. The height H3 is about 20 mm (considering that if this height is H3, even if wind blows, it will not disappear directly), the upper end of the flame FR to the lower end of the frame-shaped part 67 (the closest heat-filling space) The height H4 to the portion S1 is about 24.2 mm, and the height H5 from the upper end of the flame FR to the center of the lower surface 30F (the portion of the furthest heat-filling space S1) is about 35.5 mm.

Then, after the placed meat does not affect the upper surface temperature of the hot filling portion 30D until the meat is baked, the upper surface temperature of the hot filling portion 30D is between about 210 ° C. and 250 ° C. It is going to change.
This upper surface temperature of about 210 to 250 ° C. is considered to be the optimum temperature for grilling meat. This is because if the upper surface temperature of the plate 30 exceeds 250 ° C., the fat content from the meat burns and smoke tends to be emitted, and conversely, if the temperature falls below 210 ° C., a lot of the moisture in the meat is lost without burning the meat. As a result, the meat is deflated and not delicious. Note that the taste of meat is the result of a sensory test (beef is used in this embodiment), and also depends on the type of meat and the presence or absence of seasonings. There may be an error (for example, 200 ° C.).

Then, for the upper surface temperature of about 210 to 250 ° C. of the hot flashing portion 30D, the maximum output of the gas burner 20 is set to 850 to 950 kcal / h, and the unevenness of the plate 30 (that is, on the upper surface of the hot flashing portion 30D). It can be realized by devising the surface shape formed by the required grooves 54 formed.
However, in the case of this embodiment, it is particularly dangerous to place a large plate, so the plate is unavoidably small, and various configurations affect the upper surface temperature of the heat sink 30D. Therefore, in addition to adjusting the surface area by forming the groove 54 on the upper surface of the heat-filled portion 30D, the through hole 52 formed in the outer peripheral portion 30C outside the heat-filled portion 30D. In addition, it is necessary to consider the water storage portion 44 disposed below the through hole 54, and the above “maximum output of the gas burner 20” “configuration of the plate 30 (mainly the groove portion 54 and the through hole 52, and this) By adjusting or forming each element of “surface area due to occurrence” and “water storage part 44” in a correlated manner, the upper surface temperature of about 210 to 250 ° C. of the heat-filled part 30D under the maximum output is made possible.
Thus, next, further features of the plate 30 will be described in detail.

[Further features of plate 30]
The plate 30 is roughly divided into a circular heat-filled portion 30D located above the heat-filling space S1, and an outer peripheral portion 30C formed integrally with the outer side (outer peripheral side) in a ring shape.
As shown in FIG. 4, the heat-filled portion 30 D is substantially circular in plan view and has a central portion 30 B having no irregularities, and is outside the central portion 30 B and has a plurality of groove portions 54. It can be distinguished from the region 30G. The central portion 30B, the region 30G in which the groove portion 54 is formed, and the outer peripheral portion 30C are concentric circles.

With respect to the upper surface 30E of the plate 30, when the groove 54 and the through hole 52 are not taken into consideration, the area of the heat sink 30D is about 183.8 cm ² (about 43% of the total area), and the area of the outer peripheral part 30C is about 244. .2 cm ² (about 57% of the total area).
As for the thickness of the plate 30, the thickness D1 of the peripheral edge 30A bent downward as shown in FIG. 5 is about 3.0 mm, and the thickness D2 of the other region excluding the groove 54 shown in FIG. The depth D3 is about 0.6 mm, and the thickness D4 where the groove 54 is located is 1.4 mm.

In such a plate 30, the total area of the upper surface 30E when the groove portion 54 is not formed is about 428 cm ² , whereas in the present embodiment in which the groove portion 54 is formed (mostly the upper surface of the heat-filled portion 30D). The total area of the upper surface 30E is about 437 cm ² , and the surface area is increased by about 2% (that is, the unevenness of the plate 30 formed of the groove portion 54 increases the surface area to improve heat dissipation. Is).
The plurality of grooves 54 have the same shape. As shown in FIG. 4 and FIG. 6, which is an enlarged perspective view of the vicinity of B shown in FIG. The inner side surface 54a opposite to 30C is an inclined surface that is inclined so as to increase the depth toward the outer peripheral portion 30C. Further, the periphery 54b of the opening on the inner side surface in the width direction is inclined so that the width dimension W2 increases toward the top. With these configurations, meat fat can be smoothly put into the groove portion 54, and further, a situation in which smoke is generated in the groove portion 54 can be prevented from being heated and overheated in the groove portion 54. .

The through hole 52 shown in FIG. 4 has a length L6 of 27 mm and a total opening area of about 45 cm ² , and has a total area (about 437 cm ² ) of the present embodiment in which the groove portion 54 is formed on the upper surface 30E of the plate 30. On the other hand, it is about 10%. The through holes 52 are used to reduce the surface area of the plate 30, but are more affected by the evaporation of water in the water storage portion 44. For this reason, the temperature of the plate 30 increases as the opening area increases. It works to lower.
In addition, as shown in FIG. 7 which is an enlarged perspective view in which the vicinity of C shown in FIG. 4 (periphery of the connecting portion between the groove portion 54 and the through hole 52) is shown, the inner side surface 52a of the through hole 52 is different from the groove portion 54. It is vertical and can quickly drop fat.
Further, the width dimension W3 of the groove portion 54 and the width dimension W4 of the through hole 52 in the portion JT where the through hole 52 and the groove portion 54 are connected are substantially the same. Therefore, the fat that has flowed through the groove portion 54 quickly passes through the through hole 52 without staying at the connected portion JT, and smoke can be prevented more effectively.

As described above, by adjusting the elements of “the maximum output of the gas burner 20”, “the configuration of the plate 30 (mainly the groove portion 54 and the through hole 52)”, and the “water storage portion 44”, the heating cooker ( Even for a plate 30 that is relatively small and tends to be hot, such as a portable cassette stove (10), the temperature of the upper surface of the hot flashing portion 30D is below the maximum output (850 to 950 kcal / h) of the gas burner 20. Was allowed to transition between approximately 210-250 ° C.
FIG. 8 is a result of an experiment using the heating cooker 10 of the present embodiment, and shows a change in the upper surface temperature of the plate when the maximum output of the gas burner is 950 kcal / h and when it is 850 kcal / h. It is. In FIG. 8, the temperature at a position 4 cm away from the center of the plate in the radial direction (that is, the region 30 G in which the groove 54 in FIG. 4 is formed) is measured. Further, in FIG. 8, the plate is heated without placing ingredients such as meat on the plate, and the state after heating the plate is the state after the heat is taken away by the meat (the meat affects the temperature of the plate). It can be equated with the state after no longer being given.

As shown in this figure, when the maximum output of the gas burner is set to 950 kcal / h, the temperature reaches nearly 250 ° C. in about 6 minutes (the plate has been heated), and then the upper surface of the plate reaches 250 ° C. for more than 30 minutes. It was around ℃. From this, it can be seen that it is difficult to smoke until the meat is baked with the gas burner at the maximum output.
Further, when the maximum output of the gas burner was 850 kcal / h, it reached nearly 210 ° C. in about 8 minutes (the plate was heated), and the upper surface of the plate was around 210 ° C. for more than 30 minutes thereafter. . From this, even if the maximum output of the gas burner is 850 kcal / h, it is possible to bake delicious meat that is hard to smoke and does not wither until the meat is baked.

Moreover, in this embodiment, generation | occurrence | production of smoke is prevented by setting it as the following structures further.
As described above, the plate 30 shown in FIG. 3 includes a frame-shaped portion 67 (see also FIG. 5) that protrudes toward the gas burner 20 in order to form the heat-filling space S1, and is more horizontal than the frame-shaped portion 67. Although the through hole 52 is provided on the outer side in the direction, the frame-shaped portion 67 and the through hole 52 are separated from each other so that meat fat does not accumulate due to surface tension. That is, if the frame-shaped portion 67 is close to the grease falling from the through-hole 52, a part of the grease comes into contact with the frame-shaped portion 67, and the corner portion between the frame-shaped portion 67 and the through-hole 52 due to surface tension. However, the frame portion 67 and the through-hole 52 are separated from each other so that the contact of fat with the frame portion 67 can be effectively avoided. Thereby, fat adheres to the lower surface 30F of the plate 30, and the situation where it burns and smoke is generated can be effectively prevented. In particular, the portion 70 between the frame-shaped portion 67 and the through hole 52 is located immediately adjacent to the exhaust route AR2 that passes through the through hole 52, and thus is relatively easily heated. This is effective in preventing smoke generation. 3 is preferably about 3 mm or more when the radius of curvature r2 of the plate 30 is about 561 mm as described above. In the case of the form, it is about 3 mm.
The inventor initially thought that the fat should not go around the heat-filled space S1 and tried to double the frame-shaped portion 67, but still smoke from between the frame-shaped portion and the through hole. I found out. Therefore, as in the present embodiment, the frame-shaped portion 67 and the through-hole 52 are separated by a required dimension, so that the structure does not collect fat in the first place, and thereby the generation of smoke can be effectively reduced. .

The present embodiment is configured as described above. In an environment of normal temperature (15 to 25 ° C.), “the maximum output of the gas burner 20 (850 to 950 kcal / h)” and “the configuration of the plate 30 (mainly through the groove portion 54). By adjusting the respective elements of the hole 52 and the surface area due to this and the “water storage part 44” in a correlated manner, the placed meat does not heat the plate 30 and does not affect the temperature of the plate 30. After that, until the meat has been baked, the upper surface temperature of the hot padding portion 30D is changed between about 210 to 250 ° C., and the generation of smoke from the upper surface of the hot padding portion 30D can be effectively prevented. It was.
Moreover, since the upper surface temperature of the upper surface of the outer peripheral portion 30 C becomes lower than that of at least the hot-flooded portion 30 D as the ambient temperature decreases due to the water vapor from the water storage unit 44, smoke is not rarely generated.
Moreover, as for the lower surface of the plate 30, the lower surface of the heat-throwing portion 30D does not allow the fat to wrap around by the frame-shaped portion 67, and smoke is not usually generated therefrom.
And it is the portion 70 that exists immediately above the exhaust route AR2 between the frame-shaped portion 67 and the through hole 52 that may cause smoke on the lower surface of the plate 30. Was able to suppress the generation of smoke by preventing the accumulation of fat.
As mentioned above, it becomes the outstanding cooking device 10 which does not exist in the past which can prevent generation | occurrence | production of smoke effectively in any place of the upper surface of the plate 30, and a lower surface. In addition, the user does not need to operate the operation knob 24 shown in FIG. 1 many times, and prevents the generation of smoke while keeping the gas burner 20 at the maximum output, and makes it delicious tasty meat that does not wither. be able to.

By the way, this invention is not limited to the said embodiment, The separate structure of the above-mentioned embodiment may be abbreviate | omitted as needed, or may be combined with the other structure which is not demonstrated.
For example, the plate 30 of the present embodiment has an outer peripheral portion 30C on the further outer side of the hot-warming portion 30D, but the outer peripheral portion 30C is not necessarily required in the present invention, and only the hot-warming portion 30D. It may be a plate made of In that case, the gas burner 20 is formed by increasing the surface area by increasing the unevenness of the heat-filled portion 30D in consideration of the temperature effect on the heat-filled portion 30D by the outer peripheral portion 30C having a relatively low temperature. It is preferable that the upper surface temperature of the hot flashing section 30D is changed between about 210 to 250 ° C. under the maximum output (850 to 950 kcal / h).
Further, even when the outer peripheral portion 30C exists on the plate 30 as in the present embodiment, the through hole 52 is not formed in the outer peripheral portion 30C, and the surface area of the outer peripheral portion 30C is increased by the uneven shape, or the peripheral edge 30A. The upper surface temperature of the outer peripheral portion 30C is made lower than that of the hot flashing portion 30D by increasing the leg portion 56 of the outer peripheral portion 30D. May be allowed to transition between approximately 210-250 ° C.
That is, according to the present invention, the maximum output of the gas burner 20 is set to 850 to 950 kcal / h so that the flame does not come into contact with the lower surface of the plate 30, and the plate 30 is mounted with the upper surface temperature of the hot flashing portion 30D. The most characteristic feature is that the unevenness is formed so as to change between about 210 ° C. and 250 ° C. under the maximum output in the state after heat removal by the meat.

DESCRIPTION OF SYMBOLS 10 ... Cooking device (cassette cooker), 12 ... Main part, 19 ... Flame port, 20 ... Gas burner, 30 ... Plate, 30C ... Outer peripheral part, 30D ... Heat storage part, 44 ... Water storage part, 52 ... Through hole, 54 ... Groove part (unevenness), 67 ... Frame-like part, S1 ... Space where heat of combustion is stored (heat-filled space) , FR ... Flame

Claims

A cooking device comprising a main body portion provided with a gas burner for combusting gas, and a plate disposed above the gas burner for at least placing meat on a grill,
The plate has a heat fogging portion whose upper surface covers the upper side of the flame outlet of the gas burner and is convex upward so as to form a space where combustion heat is generated on the lower surface side, and , Formed from a high thermal conductivity material having a high thermal conductivity in the direction in which the upper surface extends,
The maximum output of the gas burner is such that the flame does not contact the lower surface and is 850 to 950 kcal / h,
Further, the plate has irregularities such that at least the upper surface temperature of the heat-filled portion changes between about 210 ° C. and 250 ° C. under the maximum output in the state after heat removal by the meat placed thereon. A cooking device characterized by being formed.
The cooking device according to claim 1, wherein the plate is formed by disposing a low thermal conductivity material having a lower thermal conductivity than the high thermal conductivity material on a surface of the high thermal conductivity material. .
The main body is connected to a water container having an opening facing the plate and having a water storage part for storing water,
The plate has an outer peripheral portion in which a through-hole facing the opening is formed on the outer side of the heat-filled portion,
The cooking area according to claim 1 or 2, wherein an area of the through-hole is determined so that an upper surface temperature of the hot-fired portion changes between approximately 210 to 250 ° C. vessel.
The upper surface of the plate is inclined so as to be lowered from the central portion toward the periphery of the outer peripheral portion as a whole,
The unevenness is composed of a plurality of grooves formed on the upper surface of the hot flashing portion,
The through hole is connected to each of the plurality of grooves,
The cooking device according to claim 3, wherein the groove portion and the through hole have the same width dimension at the connected portion.
The cooking device according to claim 4, wherein an inner side surface of the groove portion opposite to the outer peripheral portion is inclined so as to increase in depth toward the outer peripheral portion.
On the lower surface side of the plate, in order to form a space where the combustion heat rises, a frame-like portion protruding to the gas burner side is formed,
The cooking device according to any one of claims 3 to 5, wherein the frame-shaped portion and the through hole are separated so that meat fat does not accumulate due to surface tension.