JP2014204770A - Cooking container - Google Patents
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- JP2014204770A JP2014204770A JP2013082612A JP2013082612A JP2014204770A JP 2014204770 A JP2014204770 A JP 2014204770A JP 2013082612 A JP2013082612 A JP 2013082612A JP 2013082612 A JP2013082612 A JP 2013082612A JP 2014204770 A JP2014204770 A JP 2014204770A
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- 238000010411 cooking Methods 0.000 title claims abstract description 72
- 238000010438 heat treatment Methods 0.000 claims abstract description 52
- 230000002093 peripheral effect Effects 0.000 claims description 22
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 241000251468 Actinopterygii Species 0.000 abstract description 11
- 239000004519 grease Substances 0.000 abstract 2
- 235000013305 food Nutrition 0.000 description 14
- 239000000463 material Substances 0.000 description 7
- 238000002485 combustion reaction Methods 0.000 description 6
- 239000000919 ceramic Substances 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052571 earthenware Inorganic materials 0.000 description 1
- 230000003670 easy-to-clean Effects 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 230000005674 electromagnetic induction Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
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Abstract
Description
本発明は、例えば、ガスコンロのグリル庫のような、加熱調理器の加熱庫に収容されて加熱される加熱調理容器に関する。 The present invention relates to a cooking container that is housed and heated in a heating chamber of a heating cooker, such as a gas stove grill.
従来、この種の加熱調理容器として、例えば、ガスコンロのグリル庫内にスライド自在に出し入れ可能な載置台に載置される箱型の容器が知られている。このものでは、加熱調理容器内に収容された魚などの被調理物は、グリル庫内の加熱源である上火バーナによって上から、また、下火バーナによって両側方から加熱されて調理される。 2. Description of the Related Art Conventionally, as this type of cooking container, for example, a box-shaped container that is mounted on a mounting table that is slidable in and out of a grill of a gas stove is known. In this product, the food to be cooked such as fish stored in the cooking container is cooked by being heated from above by the upper fire burner which is a heating source in the grill cabinet and from both sides by the lower fire burner. .
特に、蓋付きの加熱調理容器を利用すれば、被調理物から滴り落ちる油は加熱調理容器の底部に溜まり、被調理物から上方へ飛散する油は、加熱調理容器の周壁や蓋で受けるため、グリル庫内に被調理物の油が付着するのを防ぐことができる。このため、調理後は、グリル庫内には被調理物の臭いが残らない上に、加熱調理容器をグリル庫内から取り出して丸洗いするだけでいいから、グリル庫の手入れが容易となる。 In particular, if a cooking container with a lid is used, oil dripping from the object to be cooked accumulates at the bottom of the cooking container, and oil that scatters upward from the object to be cooked is received by the peripheral wall and lid of the cooking container It is possible to prevent the oil of the cooking object from adhering to the inside of the grill cabinet. For this reason, after cooking, since the smell of the food to be cooked does not remain in the grill cabinet, and only the hot cooking container needs to be taken out from the grill cabinet and washed, the grill cabinet can be easily maintained.
しかしながら、前記加熱調理容器は下火バーナによって加熱調理容器の周壁のうち左右両側壁が直接加熱されるため、例えば、陶器などの低熱伝導性材料からなる加熱調理容器では左右両側壁から底部の中央部まで熱が伝導するのに時間がかかり、加熱調理容器内の底部の左右両側部に載置した被調理物よりも中央部に載置した被調理物が焼け難い。このため、全ての被調理物の内部まで十分火が通るまで加熱を続けたり、バーナの火力を上げると、底部の左右両側部近傍の温度が高温になり過ぎてしまい、中央の被調理物に火が通る前に、被調理物から発生して底部に落下した油が加熱調理容器内で発火してしまうおそれがある。 However, in the cooking container, since the left and right side walls of the cooking container are directly heated by the lower-burner burner, for example, in the cooking container made of a low thermal conductivity material such as ceramic, It takes time to conduct heat to the part, and the food to be cooked placed in the center is harder to burn than the food to be cooked placed on the left and right sides of the bottom in the cooking container. For this reason, if heating is continued until the inside of all the items to be cooked sufficiently, or if the burner's heating power is increased, the temperature in the vicinity of the left and right sides of the bottom will become too high, resulting in the center being cooked Before the fire passes, there is a possibility that the oil generated from the object to be cooked and dropped to the bottom may ignite in the cooking container.
被調理物からの油にバーナからの火炎が引火することを防止するようにしたものとして、特許文献１や、特許文献２に開示されたものがある。
これら特許文献１、２では、被調理物からの油を受けるグリル皿の形状を、中央から左右両側部に向かって下降するように傾斜させたものであり、油は、グリル皿の左右両側部に溜まるように構成されている。
また、特許文献３に開示のものは、グリル皿の底面を後方に向かって降下する傾斜面とし、底面の後方に油溜り部を設ける構成である。
これら各文献に開示されたものは、グリル皿に関するものであり、バーナにより直接加熱されない構成であるため、前記左右両側壁が直接加熱される加熱調理容器には採用することはできない。
As what prevented the flame from a burner from catching fire on the oil from to-be-cooked material, there exist some which were disclosed by patent document 1 and patent document 2. FIG.
In these Patent Documents 1 and 2, the shape of the grill pan that receives oil from the object to be cooked is inclined so as to descend from the center toward the left and right side portions. It is comprised so that it may accumulate in.
Moreover, what is disclosed in
Since those disclosed in each of these documents are related to grill pans and are not directly heated by a burner, they cannot be used in cooking containers in which the left and right side walls are directly heated.
本発明は、上記事情に鑑みてなされたものであり、加熱調理器の加熱庫内に出し入れ自在に収容されて魚等の被調理物を加熱調理するための加熱調理容器であって、被調理物から加熱調理容器の底部に落ちる油が加熱源による加熱によって発火する可能性を低減できる加熱調理容器を提供することを課題とする。 The present invention has been made in view of the above circumstances, and is a cooking container for cooking food to be cooked such as fish that is detachably accommodated in a heating chamber of a heating cooker. It is an object of the present invention to provide a cooking container that can reduce the possibility that oil falling from the object to the bottom of the cooking container is ignited by heating with a heating source.
請求項１に係る発明の加熱調理容器は、加熱源により加熱される加熱庫内に収容されて使用可能な加熱調理容器であって、
底部と、この底部を囲む周壁とから形成され、
前記加熱庫内において前面開放部方向と直交する両側方に設けられている加熱源によって前記周壁が加熱され、
前記底部の内面は、前記前面開放部方向に平行な第１の中心線の両側に位置する左右の各内面が前記第１の中心線に向かってそれぞれ下降する斜面状に形成され、
前記第１の中心線部分には、被調理物から出た油を溜める第１の油溜り部が形成されていることを特徴とするものである。
The cooking container of the invention according to claim 1 is a cooking container that can be used by being housed in a heating chamber heated by a heating source,
Formed from a bottom and a peripheral wall surrounding the bottom,
The peripheral wall is heated by a heat source provided on both sides orthogonal to the front opening direction in the heating chamber,
The inner surface of the bottom portion is formed in a slope shape in which the left and right inner surfaces located on both sides of the first center line parallel to the front opening portion direction respectively descend toward the first center line,
The first center line portion is formed with a first oil sump for accumulating oil from the food item.
上記構成は次のように作用する。
加熱調理容器内に魚などの被調理物を収容した後、加熱庫内に収容して加熱源により加熱すると、加熱調理容器の周壁が両側方から加熱される。
加熱調理が進んで、被調理物から発生して底部に落下した油は、底部の前記左右の各内面を構成している斜面に沿って、第１の中心線に向かって流れていき、第１の中心線に沿って形成されている第１の油溜り部に溜まる。第１の油溜り部は、前記加熱庫の両側方に設けられている加熱源から離れて位置するから、過熱され難く、溜まった油の発火の可能性を抑えることができる。
The above configuration operates as follows.
When the food to be cooked such as fish is accommodated in the cooking container and then accommodated in the heating chamber and heated by the heating source, the peripheral wall of the cooking container is heated from both sides.
As cooking proceeds, the oil generated from the object to be cooked and dropped to the bottom flows along the slopes forming the left and right inner surfaces of the bottom toward the first center line, 1 accumulates in a first oil sump formed along the center line of 1. Since the 1st oil sump part is located away from the heating source provided in the both sides of the heating warehouse, it is hard to be overheated and the possibility of ignition of the accumulated oil can be suppressed.
また、請求項２のように、前記底部の内面は、さらに、前記第１の中心線に直交する第２の中心線の両側に位置する前後の各内面が前記第２の中心線から前記前後の各内面の外周縁に向かってそれぞれ下降する斜面状に形成され、
前記第１の中心線の両端を含む前記外周縁に、被調理物から出た油を溜める第２の油溜り部が形成されていることが望ましい。
被調理物から底部に落下した油は第１の油溜り部に向かって流れていくと同時に、第２の油溜まり部に向かって流れていき、最終的には、第１の油溜り部の両端を含む第２の油溜まり部の中央部分に溜まることとなる。この部分は、加熱庫の左右両側方に設けられている加熱源からさらに離れて位置するから、一層過熱され難いものとなる。
According to a second aspect of the present invention, the inner surface of the bottom portion further includes front and rear inner surfaces located on both sides of the second center line orthogonal to the first center line. Are formed in a slope shape that descends toward the outer peripheral edge of each inner surface,
It is desirable that a second oil sump is formed on the outer peripheral edge including both ends of the first center line to collect oil from the object to be cooked.
The oil that has fallen from the cooking object to the bottom flows toward the first oil reservoir, and at the same time, flows toward the second oil reservoir. Finally, the oil in the first oil reservoir It will accumulate in the center part of the 2nd oil sump part including both ends. Since this part is located further away from the heating sources provided on the left and right sides of the heating chamber, it is more difficult to overheat.
また、請求項３のように、前記底部の外面は、前記第１の中心線の両側に位置する左右の各外面が前記第１の中心線に向かってそれぞれ下降する斜面状に形成されていることが望ましい。
これにより、加熱調理容器の底部の外面も、前記底部の内面と同様に傾斜し、前記第１の中心線に沿った部分がその左右の各外面よりも低く位置することとなる。よって、加熱庫の左右両側方に位置する加熱源からの熱気や燃焼排気は、底部の左右の各外面を第１の中心線に向かって流れるが、最も低く位置する前記第１の中心線に沿った部分で折り返して各々対流し、後方の排気口より抜ける。このため、底部の外面が平らで、両側方からの熱気や燃焼排気が中央部分でぶつかる構成のものよりも、熱気や燃焼排気が円滑に排気されることとなり、加熱源による燃焼性が向上する。
According to a third aspect of the present invention, the outer surface of the bottom portion is formed in a slope shape in which the left and right outer surfaces located on both sides of the first center line are respectively lowered toward the first center line. It is desirable.
Thereby, the outer surface of the bottom part of a cooking-by-heating container also inclines similarly to the inner surface of the said bottom part, and the part along the said 1st centerline will be located lower than each outer surface of the right and left. Therefore, the hot air and combustion exhaust from the heating source located on both the left and right sides of the heating chamber flow toward the first center line on the left and right outer surfaces of the bottom, but the first center line located at the lowest position. It folds along the part along which it convects and exits from the rear exhaust port. For this reason, hot air and combustion exhaust are discharged more smoothly than the configuration in which the outer surface of the bottom is flat and hot air and combustion exhaust from both sides collide at the central portion, and the combustibility by the heating source is improved. .
また、請求項４のように、前記底部の厚みは、前記第１の油溜り部の形成域に沿った範囲が厚肉に形成されていることが望ましい。
加熱庫内の加熱源からの熱は、加熱調理容器の周壁から底部の前記第１の中心線へ向かって伝導されていくが、前記第１の中心線に沿った厚肉部分においては体積が増加している分、温度上昇に時間がかかる。これにより、第１の油溜り部に溜まった油の発火を確実に防止することができる。
According to a fourth aspect of the present invention, it is desirable that the thickness of the bottom portion is formed so as to be thick in a range along the formation area of the first oil sump portion.
The heat from the heating source in the heating chamber is conducted from the peripheral wall of the cooking container toward the first center line at the bottom, but the volume is increased in the thick portion along the first center line. It takes time to increase the temperature. Thereby, ignition of the oil collected in the 1st oil sump part can be prevented reliably.
また、請求項５のように、前記底部の内面のうち、前記第１の中心線の両側に位置する前記左右の各内面に、前記第１の中心線に対して直交する方向に延びる多数のリブが突設されていることが望ましい。
魚などの被調理物は、これらリブ上に載置されて加熱調理されるから、被調理物に油が付着することがなく、被調理物をこんがりとおいしく焼き上げることができる。そして、前記被調理物からの油は、前記左右の各内面のリブとリブの間に滴下され、前記左右の各内面を構成している斜面に沿って、底部の前記第１の中心線に向かって流れていき、前記第１の油溜り部に溜まる。
なお、被調理物が載置されるリブの頂面は水平に維持されていることが好ましい。
また、加熱調理容器は、請求項６のように、
前記底部が矩形状に形成され、この底部の四方を周壁で囲む矩形箱型に形成され、
前記加熱源によって前記周壁のうち左右両側壁が加熱され、
前記底部の内面は、前記左右両側壁の基端部から前記第１の中心線に向かってそれぞれ下降する斜面状に形成されているものでもよい。
この場合、加熱調理容器の底面積をより広く形成することができる。
Further, as in claim 5, among the inner surfaces of the bottom portion, the left and right inner surfaces located on both sides of the first center line have a large number extending in a direction orthogonal to the first center line. It is desirable that the ribs protrude.
Since the food to be cooked such as fish is placed on these ribs and cooked, oil does not adhere to the food to be cooked, and the food to be cooked can be cooked deliciously. And the oil from the to-be-cooked material is dripped between the ribs on the left and right inner surfaces, and along the slopes forming the left and right inner surfaces, on the first center line at the bottom. It flows in the direction toward the first oil reservoir.
In addition, it is preferable that the top surface of the rib on which the food item is placed is kept horizontal.
Moreover, the cooking container is as in claim 6.
The bottom is formed in a rectangular shape, and is formed in a rectangular box shape surrounding the bottom with four peripheral walls,
The left and right side walls of the peripheral wall are heated by the heating source,
The inner surface of the bottom portion may be formed in a slope shape that descends from the base end portions of the left and right side walls toward the first center line.
In this case, the bottom area of the cooking container can be formed wider.
以上のように、本発明によれば、前記第１の油溜り部は、底部の内面にて、加熱庫の両側方に位置する加熱源から離れた位置に設けられることから、前記加熱源によって加熱調理容器の周壁が左右両側方から加熱されても、前記第１の油溜り部にまで熱伝導し難く、第１の油溜り部に溜まった油は過熱され難い。よって、加熱調理容器内での発火を防止することができる。
また、第１の油溜り部は、前記第１の中心線に沿って設けられており、左右に開けているから、第１の油溜り部に油が溜まっても底部の清掃がやり易く、加熱調理容器の清掃性が向上する。
As described above, according to the present invention, the first oil reservoir is provided on the inner surface of the bottom portion at a position away from the heating source located on both sides of the heating chamber. Even if the peripheral wall of the cooking container is heated from the left and right sides, it is difficult to conduct heat to the first oil reservoir, and the oil accumulated in the first oil reservoir is not easily overheated. Therefore, it is possible to prevent ignition in the cooking container.
In addition, since the first oil reservoir is provided along the first center line and is open to the left and right, even if oil accumulates in the first oil reservoir, it is easy to clean the bottom. The cleaning property of the cooking container is improved.
以下に、本発明の実施の形態について図面を参照しながら説明する。
図１は、天板(13)上に３つのコンロ部(11)と、本体ケース(10)の前面中央に加熱庫としてのグリル庫(20)が備えられているドロップイン式のガスコンロ(1)の斜視図であり、グリル扉(21)を引き出して、グリル庫(20)の前面開放部(200)を開放させた状態を示している。
Embodiments of the present invention will be described below with reference to the drawings.
FIG. 1 shows a drop-in gas stove (1) provided with three stove sections (11) on a top plate (13) and a grill cabinet (20) as a heating cabinet at the front center of the main body case (10). ) Is a perspective view showing a state in which the grill door (21) is pulled out to open the front opening part (200) of the grill cabinet (20).
グリル庫(20)内には、図２に示すように、上部加熱源として赤外線照射式バーナからなる上火バーナ(24)と、下部加熱源としてブンゼン式バーナからなる下火バーナ(25)(25)とが設置されている。上火バーナ(24)は、グリル庫(20)の天井面(201)に設置されており、一対の下火バーナ(25)(25)は、グリル庫(20)の左右両側板(202)(202)の下部に前後方向に沿ってそれぞれ設けられている。
グリル庫(20)の後部上方は、図１に示すように、ガスコンロ(1)の上面後部のグリル排気口(12)に連通している。
As shown in FIG. 2, the grill (20) has an upper fire burner (24) comprising an infrared irradiation burner as an upper heating source and a lower fire burner (25) comprising a Bunsen burner as a lower heating source. And 25) are installed. The upper fire burner (24) is installed on the ceiling surface (201) of the grill cabinet (20), and the pair of lower fire burners (25) and (25) are the left and right side plates (202) of the grill cabinet (20). (202) are respectively provided along the front-rear direction.
As shown in FIG. 1, the rear upper portion of the grill cabinet (20) communicates with the grill exhaust port (12) on the rear upper surface of the gas stove (1).
グリル扉(21)の背面には、トレー受け(210)が連結されており、このトレー受け(210)に、皿状のトレー(22)が、金属線材製の容器載置網(23)と共にセットされる。グリル扉(21)を手前に引くと、トレー受け(210)が、トレー(22)及び容器載置網(23)と共にグリル庫(20)の前面開放部(200)からスライド式に引き出すことができ、グリル扉(21)を前方に引き出した状態で、容器載置網(23)に形成されている凹部(230)内に、加熱調理容器(3)を載置してグリル扉(21)を押し込んで閉じることにより、加熱調理容器(3)がグリル庫(20)内に収容される。
なお、加熱調理容器(3)を使用しない場合は、容器載置網(23)に替えて焼網（図示せず）をトレー(22)上にセットすることができる。
A tray receiver (210) is connected to the rear surface of the grill door (21), and a tray-like tray (22) is attached to the tray receiver (210) together with a container placement network (23) made of metal wire. Set. When the grill door (21) is pulled forward, the tray receiver (210) can be slid out from the front opening (200) of the grill cabinet (20) together with the tray (22) and the container placement net (23). In the state where the grill door (21) is pulled forward, the cooking container (3) is placed in the recess (230) formed in the container placement net (23), and the grill door (21) The cooking container (3) is accommodated in the grill box (20) by pushing in and closing.
When the cooking container (3) is not used, a grill net (not shown) can be set on the tray (22) instead of the container placement net (23).
図１から図３に示す実施の形態の加熱調理容器(3)は、陶器製とし、グリル庫(20)の前後方向に長い略矩形箱状の容器本体(3A)と、この容器本体(3A)の上部開口に被せる略矩形状の蓋体(3B)とから構成される。
蓋体(3B)の中央には摘み部(33)が突設されており、摘み部(33)には内部に貫通する貫通孔(33a)が形成されている。また、蓋体(3B)及び容器本体(3A)の長手方向に沿って把手部(34)が張り出している。
The cooking container (3) of the embodiment shown in FIGS. 1 to 3 is made of earthenware, and is a container body (3A) having a substantially rectangular box shape long in the front-rear direction of the grill cabinet (20), and the container body (3A ) And a substantially rectangular lid (3B) covering the upper opening.
A knob (33) projects from the center of the lid (3B), and the knob (33) has a through-hole (33a) penetrating therethrough. In addition, the grip portion (34) projects along the longitudinal direction of the lid (3B) and the container body (3A).
容器本体(3A)は、図２に示すように、容器載置網(23)の凹部(230)内にちょうど収容可能な大きさの略矩形状の底部(31)と、その四方を囲む周壁(32)とから、上方に開放する箱状に形成されている。
なお、周壁(32)のうち、容器本体(3A)の前記長手方向に沿って配設され且つグリル庫(20)の下火バーナ(25)(25)によって加熱される側を左右両側壁(320)(320)とし、その前後に位置する側を前後両側壁(321)(321)とする。
As shown in FIG. 2, the container body (3A) has a substantially rectangular bottom (31) of a size that can be accommodated in the recess (230) of the container placement net (23), and a peripheral wall that surrounds the four sides. From (32), it is formed in a box shape that opens upward.
Of the peripheral wall (32), the left and right side walls are arranged on the side disposed along the longitudinal direction of the container body (3A) and heated by the lower burners (25), (25) of the grill (20). 320) (320), and the front and back sides are the front and rear side walls (321) (321).
底部(31)は、図３に示すように、左右両側壁(320)(320)に平行に位置する第１の中心線(51)に沿った所定部分が、左右両側壁(320)(320)の基端部に相当する底部(31)の左右両側部(36)(36)よりも低く位置するように、左右両側部(36)(36)から第１の中心線(51)に向かって下降する斜面状に形成されている。これにより、底部(31)の内面の第１の中心線(51)に沿った所定部分が、容器本体(3A)内に収容された魚などの被調理物から発生する油が流れて溜まる第１の油溜り部(41)として機能することとなる。
底部(31)の外面も内面と同様に傾斜しており、また、第１の油溜り部(41)に対応する中心部分は、図２に示すように、下方にやや凸となる厚肉部分を形成している。
As shown in FIG. 3, the bottom portion (31) has predetermined portions along the first center line (51) positioned in parallel with the left and right side walls (320) and (320). ) From the left and right sides (36) and (36) toward the first center line (51) so that they are positioned lower than the left and right sides (36) and (36) of the bottom (31) corresponding to the base end of It is formed in the shape of a slope that descends. As a result, the predetermined portion along the first center line (51) of the inner surface of the bottom portion (31) is filled with the oil generated from the cooking object such as fish stored in the container body (3A). It functions as one oil reservoir (41).
The outer surface of the bottom portion (31) is also inclined in the same manner as the inner surface, and the central portion corresponding to the first oil sump portion (41) is a thick portion that slightly protrudes downward as shown in FIG. Is forming.
また、底部(31)の内面は、図４に示すように、前後両側壁(321)(321)に平行に位置する第２の中心線(52)（図３参照）から、前後両側壁(321)(321)の基端部に相当する底部(31)の前後両端部(37)(37)に向かって下降する斜面状に形成されている。
これにより、第１の油溜り部(41)に集められた油は、底部(31)の前後両端部(37)(37)に向かって流れていき、前後両端部(37)(37)の中央部分に溜まる。これにより、前後両端部(37)(37)の中央部分が第２の油溜り部(42)となる。
Further, as shown in FIG. 4, the inner surface of the bottom portion (31) extends from the second center line (52) (see FIG. 3) located parallel to the front and rear side walls (321) and (321) from the front and rear side walls (see FIG. 3). 321) and (321) are formed in a slope shape descending toward both front and rear end portions (37) and (37) of the bottom portion (31) corresponding to the base end portion.
As a result, the oil collected in the first oil sump portion (41) flows toward the front and rear end portions (37) and (37) of the bottom portion (31), and reaches the front and rear end portions (37) and (37). Accumulate in the center. Thereby, the central part of the front and rear end portions (37) and (37) becomes the second oil sump portion (42).
また、底部(31)の内面にて、第１の中心線(51)の左右に設けられた前記斜面には、図２〜図４の各図に示すように、第１の中心線(51)に対して直交する方向に延びる多数のリブ(35)が突設されている。
魚などの被調理物は、これらリブ(35)上に載置されて、加熱調理されるため、前記被調理物からの油は、底面(31)の内面の、リブ(35)とリブ(35)の間に滴下されるので、被調理物は油でべたつくことなく、こんがりと焼き上げることができる。
また、底面(31)に滴下された油は、前記斜面に沿って、底部(31)の第１の中心線(51)上に形成されている第１の油溜り部(41)に向かって流れていき、第１の油溜り部(41)に流れ込んだ油は、さらに、底部(31)の前後両端部(37)(37)に向かって流れていき、最終的には第２の油溜り部(42)(42)に溜まる。
Further, on the inner surface of the bottom portion (31), the slopes provided on the left and right sides of the first center line (51) have a first center line (51 as shown in FIGS. 2 to 4). A large number of ribs (35) extending in a direction orthogonal to) project.
To-be-cooked items such as fish are placed on these ribs (35) and cooked by heating, so the oil from the to-be-cooked items has ribs (35) and ribs (on the inner surface of the bottom surface (31)). Since it is dripped during 35), the food to be cooked can be baked smoothly without sticking with oil.
The oil dropped on the bottom surface (31) is directed along the slope toward the first oil sump portion (41) formed on the first center line (51) of the bottom portion (31). The oil flowing into the first oil sump (41) further flows toward the front and rear ends (37) and (37) of the bottom (31), and finally the second oil. It collects in a reservoir part (42) (42).
なお、上記実施の形態の加熱調理容器(3)のように、陶器のような低熱伝導性材料から形成されているものの場合は、容器本体(3A)の周壁(32)のうち、左右両側壁(320)(320)の肉厚を、底部(31)の肉厚よりも厚肉に設定することができる。 In addition, in the case where the container is formed of a low thermal conductivity material such as pottery, like the cooking container (3) of the above embodiment, the left and right side walls of the peripheral wall (32) of the container body (3A) (320) The thickness of (320) can be set to be thicker than the thickness of the bottom (31).
この陶器製の加熱調理容器(3)を利用して、魚などの被調理物を加熱調理するには、容器本体(3A)内の底部(31)のリブ(35)上に、前記被調理物を載置し、蓋体(3B)で上方開放部を覆った後、図１に示すように、グリル庫(20)からグリル扉(21)と共に引き出されたトレー(22)上の容器載置網(23)の凹部(230)内に加熱調理容器(3)をセットし、グリル扉(21)を押し戻す。これにより、加熱調理容器(3)はグリル庫(20)内に収容される。
なお、リブ(35)は斜面上に形成されているが、被調理物が載置される各頂面は水平に位置するように前記斜面に対する高さは調節されているものとする。
In order to heat and cook an object to be cooked such as fish using the pottery-made cooking container (3), on the rib (35) of the bottom (31) in the container body (3A), After placing the object and covering the upper open part with the lid (3B), as shown in FIG. 1, the container mounted on the tray (22) pulled out together with the grill door (21) from the grill cabinet (20). The heating cooking container (3) is set in the recess (230) of the placement net (23), and the grill door (21) is pushed back. Accordingly, the cooking container (3) is accommodated in the grill box (20).
In addition, although the rib (35) is formed on the slope, the height with respect to the slope is adjusted so that each top surface on which the food is placed is positioned horizontally.
上火バーナ(24)と下火バーナ(25)(25)が点火されることにより、加熱調理容器(3)は、蓋体(3B)の上方からと、容器本体(3A)の左右両側壁(320)(320)が集中して加熱される。
加熱調理容器(3)は低熱伝導性の陶器製であるから、下火バーナ(25)(25)で容器本体(3A)の周壁(32)のうち、左右両側壁(320)(320)が加熱されても、それが、底部(31)にまで伝導し難い。よって、底部(31)に熱伝導するまで下火バーナ(25)(25)による加熱が継続される。
When the upper fire burner (24) and the lower fire burner (25) (25) are ignited, the heating cooking container (3) can be seen from above the lid (3B) and the left and right side walls of the container body (3A). (320) (320) is concentratedly heated.
Since the cooking container (3) is made of low thermal conductivity ceramics, the left and right side walls (320) (320) of the peripheral wall (32) of the container body (3A) in the lower fire burner (25) (25) Even when heated, it is difficult to conduct to the bottom (31). Therefore, the heating by the lower fire burners (25) and (25) is continued until the bottom portion (31) conducts heat.
また、被調理物から出た油は、リブ(35)(35)から底部(31)の内面に落下し、上記したように、下火バーナ(25)(25)から離れて位置する底部(31)の第１の中心線(51)に沿って形成されている第１の油溜り部(41)に流れた後、前後両端部(37)(37)の中央の第２油溜り部(42)に溜まる。
このように、被調理物の内部まで火を通すために容器本体(3A)の左右両側壁(320)(320)が下火バーナ(25)(25)によって継続して加熱されても、下火バーナ(25)から離れて位置する第１の油溜り部(41)及び第２の油溜り部(42)に溜まった油が過熱されて発火する可能性は低く、加熱調理容器(3)内での発火の可能性を低減できる。
In addition, the oil from the object to be cooked falls from the ribs (35) (35) to the inner surface of the bottom part (31), and as described above, the bottom part located away from the lower fire burners (25) (25) ( 31) after flowing into the first oil sump portion (41) formed along the first center line (51), the second oil sump portion at the center of the front and rear end portions (37) (37) ( 42).
As described above, even if the left and right side walls (320) and (320) of the container body (3A) are continuously heated by the lower fire burners (25) and (25) in order to pass the fire to the inside of the object to be cooked, There is a low possibility that the oil accumulated in the first oil sump portion (41) and the second oil sump portion (42) located away from the fire burner (25) is overheated and ignited, and the cooking container (3) The possibility of ignition in the interior can be reduced.
なお、底部(31)全体の肉厚は均等でもよいが、上記したように、第１の油溜り部(41)に沿った範囲をより厚く設けて体積を増加しておくと、第１の油溜り部(41)に熱が伝わるのにより一層時間がかかる。よって、第１の油溜り部(41)に溜まった油が発火する可能性を一層低減させることが可能となる。 The thickness of the entire bottom portion (31) may be uniform. However, as described above, if the area along the first oil sump portion (41) is thicker and the volume is increased, the first thickness is increased. It takes more time to transfer heat to the oil sump (41). Therefore, it is possible to further reduce the possibility that the oil accumulated in the first oil reservoir (41) will ignite.
底部(31)の外面も、第１の中心線(51)に向かって降下するように傾斜させている上に、第１の中心線(51)に沿った範囲には下方に凸の厚肉部分となっているから、下火バーナ(25)(25)から、底部(31)の外面を伝って流れてくる燃焼排気は、相互にぶつかることなく、図２の二点鎖線に示すように、底部(31)の第１の中心線(51)に沿って設けられている厚肉部分で折り返し、その両側にて対流した後、後方のグリル排気口(12)へ流れていく。このように、下火バーナ(25)(25)からの燃焼排気が中央でぶつかる構成のものに比べて、燃焼排気の排気が円滑になり、下火バーナ(25)(25)による燃焼性が向上する。 The outer surface of the bottom part (31) is also inclined so as to descend toward the first center line (51), and in the range along the first center line (51), a thick wall protruding downward is provided. As shown in the two-dot chain line in FIG. 2, the combustion exhaust flowing from the lower burner (25) (25) through the outer surface of the bottom (31) does not collide with each other. Then, it turns back at the thick portion provided along the first center line (51) of the bottom portion (31), convects on both sides thereof, and then flows to the rear grill exhaust port (12). In this way, the exhaust of the combustion exhaust becomes smoother and the combustibility of the lower fire burner (25) (25) is lower than that of the configuration where the combustion exhaust from the lower fire burner (25) (25) collides in the center. improves.
低熱伝導性の素材としては、陶器のほかに、セラミックスや磁器製のものも採用可能である。
また、加熱調理容器(3)としては、アルミや鉄、銅などの金属製のものも採用可能であるが、このような高熱伝導性材料からなるものでは、容器本体(3A)の底部(31)の肉厚を、周壁(32)の肉厚よりも厚肉に設定しておくことが望ましい。
In addition to ceramics, ceramics and porcelain materials can also be used as low thermal conductivity materials.
Further, as the cooking container (3), a metal such as aluminum, iron, copper, etc. can be adopted, but the one made of such a high thermal conductivity material has a bottom (31) of the container body (3A). ) Is preferably set to be thicker than the wall thickness of the peripheral wall (32).
また、加熱調理容器(3)は蓋付きとしたから、容器本体(3A)内に収容された状態で加熱調理される被調理物から噴出・飛散等する油のほとんどが加熱調理容器(3)内に溜り、グリル庫(20)に付着するのを防ぐことができる。
これにより、グリル庫(20)内の清掃作業の手間が大幅に軽減される上に、グリル庫(20)で魚焼き調理をしても、グリル庫(20)内に魚焼き臭が残ることはないから、グリル庫(20)を、魚以外の食材の調理用としても抵抗感なく使用することができる。
In addition, since the cooking container (3) has a lid, most of the oil that spouts and scatters from the object to be cooked while being stored in the container body (3A) is the cooking container (3). It can be prevented from accumulating inside and sticking to the grill cabinet (20).
This greatly reduces the time and effort required for cleaning the inside of the grill cabinet (20), and even when grilled fish is cooked in the grill cabinet (20), the grilled fish smell remains in the grill cabinet (20). Therefore, the grill box (20) can be used without resistance even for cooking foods other than fish.
この加熱調理容器(3)は、グリル庫(20)に出し入れ自在であるから、調理後に加熱調理容器(3)を取り出して洗浄することができる。特に、第１の油溜り部(41)は、底部(31)の第１の中心線(51)に沿った範囲を低く形成することにより設けられており、左右に清掃時の障害となる側壁等が存在しないから、底部(31)を洗浄し易く、容器本体(3A)の清掃性が向上する。 Since the cooking container (3) can be taken in and out of the grill cabinet (20), the cooking container (3) can be taken out and washed after cooking. In particular, the first oil sump portion (41) is provided by forming a low range along the first center line (51) of the bottom portion (31), and side walls that become obstacles during cleaning on the left and right sides. Therefore, the bottom (31) can be easily cleaned, and the container body (3A) can be easily cleaned.
上記実施の形態の加熱調理容器は、矩形状の底部とその四方を囲む周壁とからなる箱型形状のものを採用したが、容器の平面視が楕円形状や円形状、または、多角形状のものでもよい。
また、上記各実施の形態では、ガスコンロを例に挙げたが、電磁誘導式や電熱式のコンロにおけるグリル装置に適用してもよいし、また、ガスコンロとは独立のオーブン等の加熱調理器に適用してもよい。
また、下部加熱源や上部加熱源は、上記の下火バーナ(25)(25)や上火バーナ(24)に限らず、電気ヒータ等の電熱加熱式のものでもよい。
The cooking container of the above embodiment adopts a box-shaped shape composed of a rectangular bottom portion and a peripheral wall surrounding the four sides, but the container has an elliptical shape, a circular shape, or a polygonal shape in plan view. But you can.
In each of the above embodiments, the gas stove has been described as an example. However, the gas stove may be applied to a grill device in an electromagnetic induction type or an electric type stove, or may be applied to a heating cooker such as an oven independent of the gas stove. You may apply.
Further, the lower heating source and the upper heating source are not limited to the lower fire burners (25) and (25) and the upper fire burner (24), but may be an electric heating type such as an electric heater.
(20)・・・・・・グリル庫（加熱庫）
(200) ・・・・・前面開放部
(25)・・・・・・下火バーナ（加熱源）
(3) ・・・・・・加熱調理容器
(51)・・・・・・中心線
(31)・・・・・・底部
(32)・・・・・・周壁
(320) ・・・・・左右両側壁
(41)・・・・・・油溜り部
(20) ・ ・ ・ ・ ・ ・ Grill storage (heating storage)
(200) ・ ・ ・ ・ ・ Front opening
(25) ・ ・ ・ ・ ・ ・ Lower burner (heating source)
(3) ・ ・ ・ ・ ・ ・ Cooking container
(51) ・ ・ ・ ・ ・ ・ Center line
(31) ... Bottom
(32) ...
(320) ・ ・ ・ ・ ・ Left and right side walls
(41) ... ・ Oil sump
Claims (6)
底部と、この底部を囲む周壁とから形成され、
前記加熱庫内において前面開放部方向と直交する両側方に設けられている加熱源によって前記周壁が加熱され、
前記底部の内面は、前記前面開放部方向に平行な第１の中心線の両側に位置する左右の各内面が前記第１の中心線に向かってそれぞれ下降する斜面状に形成され、
前記第１の中心線部分には、被調理物から出た油を溜める第１の油溜り部が形成されている加熱調理容器。 A cooking container that can be used by being housed in a heating chamber heated by a heating source,
Formed from a bottom and a peripheral wall surrounding the bottom,
The peripheral wall is heated by a heat source provided on both sides orthogonal to the front opening direction in the heating chamber,
The inner surface of the bottom portion is formed in a slope shape in which the left and right inner surfaces located on both sides of the first center line parallel to the front opening portion direction respectively descend toward the first center line,
The heating cooking container in which the 1st oil sump part which stores the oil which came out of the to-be-cooked object is formed in the said 1st centerline part.
前記底部の内面は、さらに、前記第１の中心線に直交する第２の中心線の両側に位置する前後の各内面が前記第２の中心線から前記前後の各内面の外周縁に向かってそれぞれ下降する斜面状に形成され、
前記第１の中心線の両端を含む前記外周縁に、被調理物から出た油を溜める第２の油溜り部が形成されている加熱調理容器。 The cooking container according to claim 1,
In the inner surface of the bottom portion, the front and rear inner surfaces located on both sides of the second center line orthogonal to the first center line are directed from the second center line toward the outer peripheral edge of the front and rear inner surfaces. Each is formed into a descending slope,
A cooking container in which a second oil sump is formed in the outer peripheral edge including both ends of the first center line to collect oil from the object to be cooked.
前記底部の外面は、前記第１の中心線の両側に位置する左右の各外面が前記第１の中心線に向かってそれぞれ下降する斜面状に形成されている加熱調理容器。 In the cooking container according to claim 1 or 2,
The outer surface of the bottom part is a cooking container in which left and right outer surfaces located on both sides of the first center line are formed in a slope shape that descends toward the first center line.
前記底部の厚みは、前記第１の油溜り部の形成域に沿った範囲が厚肉に形成されている加熱調理容器。 In the heating cooking container in any one of Claims 1-3,
A thickness of the bottom portion is a cooking container in which a range along the formation area of the first oil sump portion is formed thick.
前記底部の内面のうち、前記第１の中心線の両側に位置する前記左右の各内面に、前記第１の中心線に対して直交する方向に延びる多数のリブが突設されている加熱調理容器。 In the heating cooking container in any one of Claims 1-4,
Heat cooking in which a plurality of ribs extending in a direction perpendicular to the first center line are provided on the left and right inner surfaces located on both sides of the first center line among the inner surfaces of the bottom portion. container.
前記底部が矩形状に形成され、この底部の四方を周壁で囲む矩形箱型に形成され、
前記加熱源によって前記周壁のうち左右両側壁が加熱され、
前記底部の内面は、前記左右両側壁の基端部から前記第１の中心線に向かってそれぞれ下降する斜面状に形成されている加熱調理容器。 In the heating cooking container in any one of Claims 1-5,
The bottom is formed in a rectangular shape, and is formed in a rectangular box shape surrounding the bottom with four peripheral walls,
The left and right side walls of the peripheral wall are heated by the heating source,
An inner surface of the bottom portion is a cooking container that is formed in a slope shape that descends from the base end portions of the left and right side walls toward the first center line.
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| JP6006444B1 (en) * | 2015-04-01 | 2016-10-12 | 株式會社 彰甫 | Direct fire grill pan and manufacturing method thereof |
| JP2018094049A (en) * | 2016-12-13 | 2018-06-21 | リンナイ株式会社 | grill |
| US20190254473A1 (en) * | 2019-02-25 | 2019-08-22 | Sharkninja Operating Llc | Cooking device and components thereof |
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| JP2019208665A (en) * | 2018-05-31 | 2019-12-12 | 株式会社ハーマン | Cooking container and cooker equipped with cooking container |
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