JP3068231U - Cooking equipment - Google Patents
Cooking equipmentInfo
- Publication number
- JP3068231U JP3068231U JP1999007824U JP782499U JP3068231U JP 3068231 U JP3068231 U JP 3068231U JP 1999007824 U JP1999007824 U JP 1999007824U JP 782499 U JP782499 U JP 782499U JP 3068231 U JP3068231 U JP 3068231U
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- JP
- Japan
- Prior art keywords
- far
- heat source
- iron plate
- infrared
- infrared heat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Baking, Grill, Roasting (AREA)
- Cookers (AREA)
Abstract
(57)【要約】
【課題】 被調理物の全体を平坦状に配置でき、被調理
物を満遍なく加熱して美味しく供食でき、被調理物から
の油脂分、水分等を確実に排出落下できる。
【解決手段】 中央部に開口した遠赤外線熱源載置部2
の外郭部分を溝状に窪んだ水貯留部3とする受皿体1を
形成し、遠赤外線熱源載置部2には、加熱することで遠
赤外線を発生する熱源体11を備えた遠赤外線熱源ユニ
ット10を配装する。また遠赤外線熱源ユニット10か
らの遠赤外線によって加熱する鉄板体20を水受皿体1
の開口部にセットし、この鉄板体20には被調理物Fか
ら浸出する油脂分等を排出する多数の排出落下孔23を
開穿し、表面を平坦あるいは湾曲状に形成する。遠赤外
線熱源ユニット10は、網材12Aが上部に、複数の開
口を設けた支持皿12Bが下部に夫々配装された周囲枠
13内に塊状の熱源体11を収納すると共に、水受皿体
1の遠赤外線熱源載置部2に嵌め合わされる載置脚14
を周囲枠13に突設する。
(57) [Summary] [PROBLEMS] The entirety of an object to be cooked can be arranged in a flat shape, the object to be cooked can be heated evenly and delicious food can be eaten, and the fats and oils, moisture, etc. from the object to be cooked can be reliably discharged and dropped. . SOLUTION: A far-infrared heat source mounting portion 2 opened at a center portion.
A far-infrared heat source provided with a heat source body 11 that generates far-infrared rays when heated by forming a saucer body 1 having a water storage section 3 in which the outer portion of the water storage section 3 is recessed in a groove shape. The unit 10 is provided. The iron plate 20 heated by far infrared rays from the far infrared heat source unit 10 is
The iron plate body 20 is provided with a large number of discharge drop holes 23 for discharging oil and the like leached from the object to be cooked F to form a flat or curved surface. The far-infrared heat source unit 10 accommodates a massive heat source body 11 in a peripheral frame 13 in which a mesh material 12A is provided at an upper portion and a support plate 12B having a plurality of openings is provided at a lower portion. Mounting legs 14 fitted to the far-infrared heat source mounting section 2
Are projected from the surrounding frame 13.
Description
【0001】[0001]
この考案は肉、野菜、魚その他を遠赤外線加熱によって焼煙を出さずに、しか もその油脂分等を周囲に飛散させずに、また焦がすことなく、満遍なく加熱調理 できるようにした調理装置に関する。 This invention relates to a cooking device that can cook meat, vegetables, fish, and the like evenly without heating by far-infrared heating to emit smoke and without scattering the oils and fats to the surroundings and without burning. .
【0002】[0002]
従来、調理しながら供食するような例えば焼肉料理に際し、例えば熱源の上に 所定間隔を隔てて配した金網によって被調理物を支持して加熱する金網式、熱源 によって加熱される鉄板を利用してその上で被調理物を加熱する鉄板式等によっ て被調理物たる肉、野菜、魚等を加熱調理している。これらの金網式、鉄板式等 による場合には被調理物を単に加熱するのみであるから、これらの被調理物中に 含まれている油脂分、水分等が熱源に垂れ落ちたり、鉄板上で直火的に加熱され たりすることで焼煙が生じたり、周囲に飛散されたりしている。 Conventionally, in the case of, for example, grilled meat dishes, which are served while cooking, for example, a wire mesh type in which a cooking object is supported and heated by a wire mesh arranged at a predetermined interval above a heat source, and an iron plate heated by the heat source is used. In addition, meat, vegetables, fish, etc., to be cooked are cooked by an iron plate or the like that heats the cooked food. In the case of the wire mesh type, the iron plate type, etc., the object to be cooked is simply heated, so that the fats and oils, moisture, etc. contained in the object to be cooked hang down on the heat source or fall on the iron plate. Smoke has been generated due to overheating or has been scattered around.
【0003】 これを解消すべく、平面でドーナツ状を呈していて周縁部に水が貯留される鍋 状の水皿体と、この水皿体の中心空隙部分に配置される遠赤外線発熱体と、水皿 体上に配される鉄板とから成り、鉄板上で加熱される被調理物からの油脂分、水 分等を鉄板自体の周縁部から水皿体の周縁部の貯留水上に落下させるようにした 遠赤外線加熱式の調理装置が提案されている。In order to solve this problem, a pot-shaped water dish body having a donut shape in a plane and storing water at a peripheral edge thereof, and a far-infrared heating element arranged in a center gap portion of the water dish body are disclosed. And the iron plate placed on the water plate body, and the oil and fat, water, etc. from the cooked object heated on the steel plate are dropped from the periphery of the plate itself onto the water stored on the periphery of the water plate body. Such a far-infrared heating type cooking device has been proposed.
【0004】[0004]
上述した遠赤外線加熱式の調理装置によれば、被調理物は熱源による直火的な 加熱によらずに遠赤外線によってその内部まで加熱浸透されるから余分な油脂分 等が除去され、味が美味しくなり、また煙が殆ど発生しないことで周囲を汚損さ せずに済むから、部屋内での調理に極めて好適なものである。 According to the far-infrared heating-type cooking device described above, the object to be cooked is heated and penetrated into the inside thereof by far-infrared rays without being directly heated by a heat source, so that excess fats and oils are removed and the taste is improved. It is very suitable for cooking in a room because it is delicious and does not pollute the surroundings due to almost no generation of smoke.
【0005】 またこの従来の調理装置にあっては、熱効率、油脂分・水分等の周縁部への排 出性を考慮して鉄板の中心部を上方に湾曲させて出張るように形成してあるため に、被調理物が例えば裁断された肉類のような柔軟なもの、野菜のような加熱に よって柔軟になるものである場合には湾曲した鉄板上でその湾曲面に沿って置か れるから、満遍なく加熱調理可能である。ところが例えば開かれていない丸ごと の魚類、野菜・肉その他を串で連結した串刺し状焼物、内部に骨がある骨付き肉 等は形状的に硬くなっているために、湾曲している鉄板面上では部分的にでも鉄 板面に接触せず、焼きむらが生じる。このように被調理物全体を充分に加熱しな い結果の焼むらは、被調理物の味を損ね、その味を十分には堪能させないものと している。In this conventional cooking apparatus, the central portion of the iron plate is formed so as to travel on a business trip in consideration of thermal efficiency and the discharge of oils, fats and moisture to the peripheral portion. For this reason, if the food is soft, such as cut meat, or soft by heating, such as vegetables, it is placed on a curved iron plate along the curved surface. Cooking is possible evenly. However, for example, whole unopened fish, vegetables, meat, and other skewered skewer that are connected with a skewer, and meat with bone inside that have bones inside, are hardened on the surface of the curved iron plate. In this case, even part of the surface does not come into contact with the steel plate surface, causing uneven burning. As a result, if the whole food is not sufficiently heated, the roasted meat will impair the taste of the food and not fully enjoy the taste.
【0006】 そこでこの考案は叙上のような従来存した諸事情に鑑み案出されたもので、加 熱調理される被調理物の形状、構造、形態等の如何を問わず、その全体を鉄板上 で平坦にして配置できることで被調理物を満遍なく加熱してその味を十分に引き 出して美味しく供食でき、また被調理物から浸出する油脂分、水分等を鉄板上か ら簡単、確実に排出落下させて焼煙を生じさせず、その清掃、洗浄も極めて簡単 で取り扱いも容易である調理装置を提供することを目的とする。[0006] Therefore, the present invention has been devised in view of the above-mentioned various existing circumstances, and the entirety of the object to be heated is irrespective of the shape, structure, form, and the like. Being able to place the product flat on the iron plate allows the food to be evenly heated and its taste fully extracted to provide delicious food, and the oils, fats, and moisture leaching from the food are easily and reliably placed on the iron plate. It is an object of the present invention to provide a cooking apparatus which does not generate smoke due to being discharged and dropped, and is very easy to clean and clean, and easy to handle.
【0007】[0007]
上述した課題を解決するため、この考案にあっては、中央部が開口された遠赤 外線熱源載置部2となっていて、この遠赤外線熱源載置部2の外郭である周囲部 分が溝状に窪んだ水貯留部3となっている水受皿体1と、遠赤外線熱源載置部2 に配装され、加熱されることで遠赤外線を発生する熱源体11を備えた遠赤外線 熱源ユニット10と、水受皿体1の開口部に載置されることで遠赤外線熱源ユニ ット10からの遠赤外線によって加熱され、被調理物Fから浸出される油脂分、 水分等を排出する排出落下孔23が開穿されている鉄板体20とを有している。 鉄板体20は、水受皿体1の開口部縁に係止する係止縁22を周縁に有し、上 表面が平坦状に形成されている鉄板体本体21の周縁部に多数の排出落下孔23 を開穿すると共に、鉄板体本体21の中心部側からその周縁部側に至る従い次第 に深くなって排出落下孔23に連続する多数の案内溝24を形成してあり、また 排出落下孔23、案内溝24は夫々が対応して連続されていて、鉄板体20に放 射状に配列形成してある。 排出落下孔23は、水受皿体1の開口部に鉄板体20が載置されたときに、水 受皿体1の水貯留部3の上方に位置しており、案内溝24は、鉄板体20におけ る中央部の周縁部位から排出落下孔23に連続形成してある。 また遠赤外線熱源ユニット10は、網材12Aが上部に、複数の開口を設けた 支持皿12Bが下部に夫々配装された周囲枠13内に塊状の熱源体11を収納す ると共に、水受皿体1の遠赤外線熱源載置部2に嵌め合わされる載置脚14を周 囲枠13に突設して成るものとできる。 In order to solve the above-described problem, in the present invention, the far-infrared heat source mounting portion 2 having an opening at the center portion is provided, and a peripheral portion which is an outer periphery of the far-infrared heat source mounting portion 2 is provided. A far-infrared heat source provided with a water receiving body 1 serving as a groove-shaped water storage section 3 and a heat source body 11 disposed on a far-infrared heat source mounting section 2 and generating far-infrared rays when heated. The unit 10 is placed in the opening of the water receiving pan 1 and is heated by far-infrared rays from the far-infrared heat source unit 10 to discharge oils and fats, moisture, etc. leached from the food F to be cooked. And an iron plate 20 having a drop hole 23 formed therein. The iron plate body 20 has a locking edge 22 on the periphery thereof for locking to the opening edge of the water receiving tray body 1, and a large number of discharge and drop holes are formed in the peripheral edge portion of the iron plate body 21 having a flat upper surface. 23, and a large number of guide grooves 24 which are gradually deepened from the central portion of the iron plate body 21 to the peripheral portion thereof to be continuous with the discharge drop hole 23 are formed. The guide grooves 23 and the guide grooves 24 are respectively continuous and formed in a radial pattern on the iron plate body 20. The discharge drop hole 23 is located above the water storage section 3 of the water receiving tray 1 when the iron plate 20 is placed in the opening of the water receiving tray 1, and the guide groove 24 is provided in the iron plate 20. The discharge drop hole 23 is formed continuously from the peripheral portion at the center in the present embodiment. Further, the far-infrared heat source unit 10 accommodates the bulk heat source body 11 in a peripheral frame 13 in which a mesh member 12A is provided at an upper portion and a support plate 12B having a plurality of openings is provided at a lower portion. The mounting leg 14 to be fitted to the far-infrared heat source mounting portion 2 of the body 1 can be configured to protrude from the surrounding frame 13.
【0008】 以上のように構成されたこの考案に係る調理装置にあって、遠赤外線熱源ユニ ット10からの遠赤外線によって鉄板体20が加熱されるとき、鉄板体20上に 置かれて調理される被調理物Fは、その内部まで加熱浸透され、美味な状態で加 熱調理される。また表面が平坦状である鉄板体20はこれの上に置かれる被調理 物F全体を当接させたものとさせ、被調理物F全体をほぼ均一にむらなく加熱調 理させる。 鉄板体20に形成された排出落下孔23は、被調理物Fから浸出される油脂分 等を水受皿体1の水貯留部3に落下させ、それらの油脂分等を直接に燃焼させず 、焼煙等を発生させない。 鉄板体20の中央部の周縁部位から形成した案内溝24は、鉄板体20におけ る平坦状の表面上で加熱調理される被調理物Fから浸出する油脂分等を排出落下 孔23まで案内させる。このとき鉄板体本体21の中心部側からその周縁部側に 至る従い次第に深くなって排出落下孔23夫々に連続対応する多数の案内溝24 は、その溝奥部面の傾斜構造が油脂分等をその自然流下によって排出落下孔23 まで円滑に案内させる。 また鉄板体20に放射状に配列形成し、夫々が対応連続する排出落下孔23、 案内溝24は、鉄板体20の中央部に置かれて調理される被調理物Fからの油脂 分等を鉄板体20の周縁部側に案内させ、排出落下孔23を経た水貯留部3への 案内落下を確実にさせる。 遠赤外線熱源ユニット10における周囲枠13に突設した載置脚14は、水受 皿体1における遠赤外線熱源載置部2に嵌め合せて、遠赤外線熱源載置部2に遠 赤外線熱源ユニット10を位置決め配装させ、ガス燃焼部上でそのガス燃焼で熱 源体11を加熱させて遠赤外線を発生させる。In the cooking apparatus according to the present invention configured as described above, when the iron plate 20 is heated by far infrared rays from the far infrared heat source unit 10, the iron plate 20 is placed on the iron plate 20 and cooked. The object to be cooked F is infiltrated into the inside thereof by heating, and is heated and cooked in a delicious state. The iron plate 20 having a flat surface is made to abut the whole object F to be placed thereon, and the entire object F is heated uniformly and uniformly. The discharge / fall holes 23 formed in the iron plate 20 allow the oils and fats leached from the cooking object F to drop into the water storage section 3 of the water receiving tray 1 without directly burning the oils and fats. Does not generate smoke. The guide groove 24 formed from the peripheral portion of the central portion of the iron plate 20 guides the oil and the like leached from the object F to be cooked on the flat surface of the iron plate 20 to the discharge drop hole 23. Let it. At this time, a large number of guide grooves 24 which gradually become deeper from the center portion side of the iron plate body 21 to the peripheral edge side thereof and continuously correspond to the respective discharge and drop holes 23 are formed such that the inclined structure of the inner surface of the groove is oily or greasy. Is smoothly guided to the discharge fall hole 23 by the natural flow. The discharge / fall holes 23 and the guide grooves 24, which are radially arranged on the iron plate body 20 and correspond to each other, are provided at the center of the iron plate body 20 to remove oils and fats from the cooking object F to be cooked. It is guided to the peripheral edge side of the body 20 to ensure that the guide falls into the water storage section 3 through the discharge drop hole 23. The mounting legs 14 protruding from the peripheral frame 13 of the far-infrared heat source unit 10 are fitted to the far-infrared heat source mounting portion 2 of the water receiver 1, and are attached to the far-infrared heat source mounting portion 2. Are positioned and arranged, and the heat source 11 is heated by the gas combustion on the gas combustion section to generate far-infrared rays.
【0009】[0009]
以下図面を参照してこの考案の一実施の形態を説明すると、図において示され る符号1は例えばガス燃焼式のコンロ台B上にセットされる水受皿体であり、こ の水受皿体1は中央部が開口された遠赤外線熱源載置部2となっていて、この遠 赤外線熱源載置部2の外郭である周囲部分が溝状に窪んだ水貯留部3となってい る平面ドーナツ状を呈し、金属等の耐熱性ある素材例えばステンレスによって鍋 状に形成されている。すなわちこの水受皿体1自体は、一般的な全体が窪んでい る鍋における中央部分を刳り貫き、その刳り貫き部分の周縁を鍋の開口側に堰状 に折曲することで遠赤外線熱源載置部2となし、また折曲した堰状部分と、鍋に おける周壁部分と、鍋における底部分とで溝状に窪んでいる水貯留部3を形成し ている(図4参照)。遠赤外線熱源載置部2の開口径は後述する遠赤外線熱源ユ ニット10を載置させるように、この遠赤外線熱源ユニット10外径にほぼ対応 しており、また水貯留部3は後述する鉄板体20の周縁部から垂れ落ちる油脂分 、水分等を浮遊状態で貯留するよう予め適当量の水が貯留されるに足る容量とな るように、深さ、幅員、周囲長さ等が設定されている。 An embodiment of the present invention will be described below with reference to the drawings. A reference numeral 1 shown in the figure is a water pan set on a gas-burning stove B, for example. Is a flat donut shape in which a far-infrared heat source mounting portion 2 having an open central portion is formed, and a peripheral portion which is an outer shell of the far-infrared heat source mounting portion 2 is a water storage portion 3 which is recessed in a groove shape. It is formed in a pot shape from a heat-resistant material such as metal, for example, stainless steel. That is, the water receiver 1 itself is formed by hollowing out a central portion of a general pot that is entirely concave, and bending the periphery of the hollowed portion into a weir-like shape on the opening side of the pot, thereby mounting a far-infrared heat source. A water storage section 3 is formed in a groove-like shape with the storage section 2 and a bent weir-like section, a peripheral wall section in a pot, and a bottom section in the pot (see FIG. 4). The opening diameter of the far-infrared heat source mounting section 2 substantially corresponds to the outer diameter of the far-infrared heat source unit 10 so as to mount the far-infrared heat source unit 10 described later, and the water storage section 3 has an iron plate described later. The depth, width, perimeter, and the like are set in advance so that an appropriate amount of water is stored so as to store oil and fat, water, and the like dripping from the peripheral portion of the body 20 in a floating state. ing.
【0010】 そしてこの水受皿体1の開口部周縁は折曲加工その他によって適当に補強され ていて、鉄板体20をしっかりと支持するようにしてある。また、この水受皿体 1全体の深さは、遠赤外線熱源ユニット10から発生される遠赤外線によって鉄 板体20が充分に照射加熱されるように、開口部にセットされる鉄板体20と遠 赤外線熱源ユニット10との間隔が適当に設定されることに対応したものとして ある。The periphery of the opening of the water receiving tray 1 is appropriately reinforced by bending or the like so as to firmly support the iron plate 20. Further, the depth of the entire water receiving tray 1 is different from the depth of the iron plate 20 set in the opening so that the iron plate 20 is sufficiently irradiated and heated by the far infrared rays generated from the far infrared heat source unit 10. This corresponds to the fact that the distance from the infrared heat source unit 10 is appropriately set.
【0011】 水受皿体1における遠赤外線熱源載置部2には、水受皿体1をセットするコン ロ台Bのガス燃焼等によって加熱されることで遠赤外線を発生照射する遠赤外線 熱源ユニット10が着脱自在に載置される。この遠赤外線熱源ユニット10は、 網材12Aが上部に、例えば同心円上に形成される複数の開口を設けた支持皿1 2Bが下部に夫々配装された周囲枠13内に、加熱されることで遠赤外線を発生 する塊状の熱源体11を収納すると共に、周囲枠13に載置脚14を突設して成 る。この遠赤外線熱源ユニット10における網材12A、支持皿12B、周囲枠 13、載置脚14等はいずれも耐熱性ある金属等にて形成されており、汚損後の 清掃の容易性等を考慮して例えばステンレスを素材として形成される。The far-infrared heat source mounting unit 2 in the water receiving pan 1 has a far-infrared heat source unit 10 that generates and emits far-infrared rays by being heated by the gas combustion of the stove B on which the water receiving pan 1 is set. Are detachably mounted. The far-infrared heat source unit 10 is heated in a peripheral frame 13 in which a mesh material 12A is provided at an upper portion, for example, a support plate 12B having a plurality of openings formed on concentric circles is provided at a lower portion. In this case, a lump-shaped heat source 11 that generates far-infrared rays is housed, and a mounting leg 14 protrudes from the surrounding frame 13. The net material 12A, the support plate 12B, the surrounding frame 13, the mounting legs 14 and the like in the far-infrared heat source unit 10 are all made of heat-resistant metal or the like, and the ease of cleaning after the contamination is taken into consideration. For example, it is formed using stainless steel as a material.
【0012】 熱源体11は、例えばセラミック材質の物体を燒結加工等によって黒体・塊状 化したものであり、これから発生する遠赤外線で鉄板体20を充分に加熱し、鉄 板体20上に置かれる各種の被調理物F内部に浸透して更に加熱調理するに足る 充分な量の所定波長の遠赤外線を発生し、強熱を発生するための微細な気孔を備 えている。また加熱調理終了後で充分に自然冷却された後では再使用可能なよう にそのまま保管可能にしてある。なおセラミック材質の物体として、例えば遷移 元素酸化物系のセラミックである二酸化マンガン、酸化鉄、酸化クロム、酸化コ バルト、酸化銅等の遷移元素を柚組成に添加したものであったり、遠赤外線特性 をもつような材質であるコージライト、βスポジューメン、チタン酸アルミニウ ムのものであったりし、これらに限らずいずれであっても、加熱によって遠赤外 線を発生するものであれば足りる。The heat source body 11 is, for example, a black body or a lump formed by sintering or the like of a ceramic material, and sufficiently heats the iron plate body 20 with far-infrared rays generated therefrom, and places the iron plate body 20 on the iron plate body 20. It is provided with fine pores for generating a sufficient amount of far-infrared ray of a predetermined wavelength to generate heat by penetrating into the various objects to be cooked F to be further heated and cooked. After the cooking is completed, it is allowed to be stored as it is so that it can be reused after it has been sufficiently cooled naturally. The ceramic material may be, for example, a transition element oxide-based ceramic, such as manganese dioxide, iron oxide, chromium oxide, cobalt oxide, copper oxide, or other transition elements added to the citrus composition, or a far-infrared ray characteristic. Cordierite, β-spodumene, aluminum titanate, etc., which are materials having such a property, are not limited thereto, and any material that generates far-infrared rays by heating is sufficient.
【0013】 遠赤外線熱源ユニット10における載置脚14は、水受皿体1における遠赤外 線熱源載置部2の周縁部の上端縁内に嵌め合い状になるように周囲枠13から外 方にあるいは下方に突出された側面から見て例えばL字形に形成されている。そ してこの載置脚14を遠赤外線熱源載置部2の周縁部内に嵌め合せることで周囲 枠13内の熱源体11が、水受皿体1をセットするコンロ台Bにおけるガス燃焼 部上で開口された遠赤外線熱源載置部2に位置するようにしてある。The mounting legs 14 of the far-infrared heat source unit 10 extend outward from the surrounding frame 13 so as to be fitted into the upper end edge of the peripheral portion of the far-infrared ray heat source mounting portion 2 of the water receiving pan 1. Or an L-shape when viewed from the side protruding downward. Then, the mounting leg 14 is fitted into the peripheral portion of the far-infrared heat source mounting portion 2 so that the heat source body 11 in the surrounding frame 13 is placed on the gas burning portion of the stove base B on which the water tray 1 is set. It is located on the far-infrared heat source mounting portion 2 which is opened.
【0014】 水受皿体1の遠赤外線熱源載置部2に載置セットされる遠赤外線熱源ユニット 10によって加熱されるよう水受皿体1の開口部面に、表面にテフロン被膜(テ フロンコーティング)等の保護膜21Aが施された鉄板体20が載置される。こ の鉄板体20は、水受皿体1の開口部縁に係止する係止縁22を周縁に有し、上 表面が平坦状に形成されている鉄板体本体21の周縁部に多数の排出落下孔23 を開穿すると共に、鉄板体本体21の中心部側からその周縁部側に至る従い次第 に深くなって排出落下孔23に連続する放射状に配された多数の案内溝24を形 成してある。A Teflon coating (Teflon coating) is applied to the surface of the opening of the water receiver 1 so as to be heated by the far-infrared heat source unit 10 placed and set on the far-infrared heat source receiver 2 of the water receiver 1 The iron plate body 20 on which the protective film 21A such as is applied is placed. The iron plate body 20 has a locking edge 22 on the periphery thereof for locking to the opening edge of the water receiving tray 1, and a large number of discharges are formed on the peripheral edge of the iron plate body 21 having a flat upper surface. A plurality of guide grooves 24 are formed by drilling the drop holes 23 and radiating from the center of the iron plate main body 21 to the peripheral edge thereof so as to be deeper and continuous with the discharge drop holes 23. I have.
【0015】 鉄板体本体21は、水受皿体1の平面形状とほぼ同様にして例えば円形状に形 成されており、またその直径方向に沿った相対する縁部位置夫々に取手25を付 設してある。なお図示例のように水受皿体1、鉄板体20夫々を円形状に形成す る場合に限らず、場合によっては平面でほぼ矩形状を呈するように形成する等の 他の形状に変更することも可能であり、更に水受皿体1に複数の遠赤外線熱源ユ ニット10を配装して、横長の鉄板体20とすることも可能である。The iron plate body 21 is formed, for example, in a circular shape in substantially the same manner as the plane shape of the water receiving pan 1, and handles 25 are provided at the respective diametrically opposed edge positions. I have. It is to be noted that the water receiving pan 1 and the iron plate 20 are not limited to being formed in a circular shape as shown in the illustrated example, but may be changed to another shape such as a substantially rectangular shape in a plane in some cases. It is also possible to arrange a plurality of far-infrared heat source units 10 on the water receiving tray 1 to form a horizontally long iron plate 20.
【0016】 また鉄板体本体21自体は所定肉厚の鉄板を素材として開穿・溝切り加工等の 所定の加工を施した後にテフロン樹脂等の保護膜21Aを例えば3層にして被覆 処理して成り、被調理物Fの焦げ付き等が防止されるように配慮してある。なお 鉄板体本体21の中央部における裏面は、中央部分自体がやや肉薄になるように 僅かに窪ませることで湾曲面が形成されていて、遠赤外線による加熱が効率的に 得られるようにしてある(図2、図4参照)。Further, the iron plate body 21 itself is formed by using a steel plate having a predetermined thickness as a material, performing predetermined processing such as drilling and grooving, and then coating the protective film 21A such as Teflon resin into three layers, for example. Therefore, consideration has been given to prevent the food F from being scorched. The back surface of the central portion of the iron plate body 21 has a curved surface by being slightly depressed so that the central portion itself is slightly thin, so that heating by far infrared rays can be efficiently obtained. (See FIGS. 2 and 4).
【0017】 鉄板体本体21周縁に形成した係止縁22は、鉄板体本体21の下面側から見 て段部状に窪ませることで水受皿体1の開口周縁部ときっちりと嵌め合わせられ 、水受皿体1上にセットしたときの位置ずれ等を防止して安全に使用できるよう にする。The locking edge 22 formed on the periphery of the iron plate body 21 is recessed in a stepped shape when viewed from the lower surface side of the iron plate body 21, so that it is fitted tightly with the opening periphery of the water receiving tray 1. To prevent misalignment when set on the water pan 1, so that it can be used safely.
【0018】 排出落下孔23は、鉄板体本体21における周縁部に例えば鉄板体本体21に おける半径長さに対してその約1/4乃至1/3程度の長さにして放射状に配列 される細長いスリット状に形成されている。そしてこの排出落下孔23位置は、 水受皿体1上に鉄板体20自体を載置セットしたときの水受皿体1における水貯 留部3上に対応するものとしてあり、排出落下孔23を経て排出落下される油脂 分、水分等を水貯留部3上に落下させるようにしてある。したがって排出落下孔 23が開穿形成されていない鉄板体20における中央部分は水受皿体1における 遠赤外線熱源ユニット10上に位置しており、遠赤外線熱源ユニット10には油 脂分等が直接に落下されないようにしてある。またこの排出落下孔23の内縁は 鉄板体本体21の表裏面に対して滑らかに連続するように面取り加工が施されて 、例えば水洗・洗浄時における作業者の手指等を損傷しないように配慮してある 。また図示を省略したが、排出落下孔23自体を内外で複数列の同心円上に配列 したり、千鳥状に配列したり、長さ・幅員・開穿形状等を異なるものとしたり等 にすることもできる。The discharge / fall holes 23 are radially arranged on the peripheral portion of the iron plate body 21 at, for example, about 約 to に 対 し て the length of the radius of the iron plate body 21. It is formed in an elongated slit shape. The position of the discharge drop hole 23 corresponds to the position on the water storage portion 3 of the water tray 1 when the iron plate body 20 is placed and set on the water tray 1. The oils and fats, water, and the like that are discharged and dropped are dropped onto the water storage unit 3. Therefore, the central portion of the iron plate body 20 in which the discharge drop hole 23 is not formed is located on the far-infrared heat source unit 10 in the water tray 1, and the far-infrared heat source unit 10 directly receives oil and fat. It is not dropped. The inner edge of the discharge drop hole 23 is chamfered so as to be smoothly continuous with the front and back surfaces of the iron plate body 21. For example, care is taken not to damage the operator's fingers and the like at the time of washing and washing. There is. Although not shown, the discharge / drop holes 23 themselves may be arranged in a plurality of rows of concentric circles inside and outside, may be arranged in a staggered manner, or may have different lengths, widths, perforations, and the like. Can also.
【0019】 案内溝24は鉄板体本体21における平坦状の中央部の周縁部位から排出落下 孔23夫々に至るように配列形成されており、図2に示すように中央部分側では 浅く、排出落下孔23側では深くなるように溝奥底部は傾斜しており、中央部分 側で生じた肉汁・油脂分、水分等を排出落下孔23側に自然に流下案内させるよ うにしてある。図示にあっては鉄板体本体21の周縁部に多数のスリット状の排 出落下孔23を鉄板体本体21に対して例えば相互間でほぼ10度間隔の放射状 に、また周縁部に沿って1列で配列形成してある。そして案内溝24自体は鉄板 体本体21の中心部を除いたその周縁部位から鉄板体本体21の周縁部に向かっ て同様な角度間隔で放射状に形成して、排出落下孔23における鉄板体本体21 の中央部側の端部に連続させる(図3参照)と共に、鉄板体本体21の中央部側 では浅く、排出落下孔23側では深く形成したものとしてある。The guide grooves 24 are arranged so as to extend from the flat peripheral portion of the central portion of the iron plate body 21 to each of the discharge / fall holes 23. As shown in FIG. The bottom of the groove is inclined so as to be deeper on the hole 23 side, so that meat juices, fats and oils, moisture, etc. generated on the central portion side are naturally guided down to the discharge drop hole 23 side. In the figure, a large number of slit-shaped discharge / drop holes 23 are formed in the peripheral portion of the iron plate body 21 radially at intervals of, for example, approximately 10 degrees between the iron plate body 21 and along the peripheral edge. They are arranged in rows. The guide groove 24 itself is radially formed at a similar angular interval from a peripheral portion of the iron plate body 21 except for a center portion thereof to a peripheral portion of the iron plate body 21, and is formed in the discharge drop hole 23. (See FIG. 3), and shallower on the central side of the iron plate body 21 and deeper on the discharge drop hole 23 side.
【0020】 もとより案内溝24自体の配列形状は図示例に限らず、例えば排出落下孔23 の配列形態によって変更されることもある。ただいずれにしても、鉄板体本体2 1における平坦状の中央部分に置かれた被調理物Fから浸出される油脂分、水分 等を排出落下孔23まで円滑に案内すれば足り、分岐形態あるいは集約形態とさ れたり、直線形態あるいは蛇行形態とされたり等の任意形態で形成できる。The arrangement shape of the guide grooves 24 is not limited to the illustrated example, and may be changed depending on, for example, the arrangement form of the discharge / fall holes 23. In any case, it suffices to smoothly guide the oils and fats, moisture, and the like leached from the object to be cooked F placed in the flat central portion of the iron plate body 21 to the discharge drop hole 23, in a branched form or in a branched form. It can be formed in an arbitrary form such as an aggregated form, a linear form or a meandering form.
【0021】 次に以上のように構成された実施の形態における使用の一例を説明するに、図 4に示すように遠赤外線熱源載置部2に遠赤外線熱源ユニット10を載置した水 受皿体1をコンロ台B上にセットし、また載置脚14を遠赤外線熱源載置部2の 周縁部内に嵌め合せることで熱源体11がコンロ台Bにおけるガス燃焼部上で開 口された遠赤外線熱源載置部2に位置させて、遠赤外線熱源ユニット10内の熱 源体11をガス燃焼によって直接に加熱されるようにすると共に、水受皿体1の 水貯留部3には水を注入貯留しておく。次いで水受皿体1の開口部に、その開口 部周縁部分に係止縁22を係止することで鉄板体20を載せるのである。そして 加熱された熱源体11から発生照射される遠赤外線によって加熱される鉄板体2 0上で、所定の被調理物F例えば肉、野菜、魚等を加熱調理する。このときこれ 等の被調理物Fから浸出する肉汁・油脂分、水分等は、鉄板体20における案内 溝24によって排出落下孔23まで案内流下され、排出落下孔23を経て水受皿 体1の水貯留部3に落下され、特に油脂分はガス燃焼炎等の直接の火炎によって 燃焼されないために無煙のものとされる。Next, an example of use in the embodiment configured as described above will be described. As shown in FIG. 4, a water receiving tray in which the far-infrared heat source unit 10 is mounted on the far-infrared heat source mounting section 2 1 is set on the stove base B, and the mounting legs 14 are fitted into the periphery of the far-infrared heat source mounting part 2 so that the heat source body 11 is opened by the far infrared rays opened on the gas burning part of the stove base B. The heat source unit 11 in the far-infrared heat source unit 10 is directly heated by gas combustion by being positioned on the heat source mounting unit 2, and water is injected and stored in the water storage unit 3 of the water tray 1. Keep it. Then, the iron plate body 20 is placed on the opening of the water receiving tray 1 by locking the locking edge 22 to the peripheral portion of the opening. Then, a predetermined object to be cooked F, for example, meat, vegetables, fish, and the like is cooked on the iron plate body 20 heated by the far infrared rays generated and emitted from the heated heat source body 11. At this time, the gravy, oils, fats, moisture, etc., leaching from the cooking object F are guided down to the discharge drop hole 23 by the guide groove 24 in the iron plate body 20, and are discharged through the discharge drop hole 23 to the water receiving plate 1. The oils and fats are dropped into the storage unit 3 and are particularly smokeless because they are not burned by a direct flame such as a gas combustion flame.
【0022】[0022]
この考案は以上のように遠赤外線によって加熱される鉄板体20によって、加 熱調理される被調理物Fを満遍なく加熱してその味を十分に引き出して美味しく 供食できる。また被調理物Fから浸出する油脂分、水分等は鉄板体20上から案 内溝24、排出落下孔23を経て水受皿体1の水貯留部3上に円滑に排出落下さ せて焼煙を生じさせないのであり、その清掃、洗浄も極めて簡単で取り扱いも容 易である。 According to the present invention, as described above, the food F to be heated and cooked is uniformly heated by the iron plate body 20 heated by far infrared rays, and the taste can be sufficiently extracted to provide delicious food. The oils and fats, water and the like leached from the cooking object F are smoothly discharged from the iron plate body 20 to the water storage part 3 of the water receiving tray 1 through the inner groove 24 and the discharge drop hole 23 to form smoke. The cleaning and cleaning are extremely simple and easy to handle.
【0023】 すなわちこれはこの考案において、中央部が遠赤外線熱源載置部2となってい て、その外郭である周囲部分が溝状に窪んだ水貯留部3となっている水受皿体1 と、遠赤外線熱源載置部2に配装されて遠赤外線を発生する熱源体11を備えた 遠赤外線熱源ユニット10と、水受皿体1の開口部に載置されて遠赤外線熱源ユ ニット10からの遠赤外線によって加熱され、被調理物Fからの油脂分、水分等 を排出する排出落下孔23を開穿した鉄板体20とを有しているからであり、こ れによって、被調理物F全体に対する鉄板体20上での当接加熱による調理、被 調理物Fからの油脂分等の円滑な排出落下等を可能にしているからである。That is, in the present invention, the water receiving tray 1 has a far-infrared heat source mounting portion 2 in the center portion and a water storage portion 3 in which the outer peripheral portion is a groove-shaped concave portion. A far-infrared heat source unit 10 provided with a heat source body 11 that is disposed on the far-infrared heat source mounting section 2 and generates far-infrared rays, and a far-infrared heat source unit 10 that is mounted on an opening of the water receiving pan 1 Is heated by the far-infrared rays, and the iron plate body 20 is provided with a discharge drop hole 23 for discharging fats and oils, moisture, and the like from the food F to be cooked. This is because cooking by contact heating on the iron plate body 20 with respect to the entirety, and smooth discharge and fall of oils and fats from the work F can be performed.
【0024】 また鉄板体20の上表面は平坦状に形成することで、これの上に置かれる被調 理物Fは、その全体が鉄板体20自体の表面にしっくり当接されたものとなり、 被調理物Fの全体をほぼ均一にむらなく加熱調理できる。すなわち従来であれば 上方に出張るように湾曲している鉄板である場合には、その一部が鉄板面から離 反するためにその離反部分の加熱調理が困難であったことに比し、満遍なく加熱 調理可能なものとなる。例えばサバ、サンマ、イカ、ウナギ等の魚類に限らず、 牛タン、ホルモン焼肉、レバー肉、カルビ肉その他の焼肉類、更には骨付きの肉 類、硬質な野菜類のいずれを問わず加熱調理でき、しかも遠赤外線による加熱調 理のために内部にまで加熱が浸透し、美味しく、充分な栄養を保持した状態で供 食できる。Further, by forming the upper surface of the iron plate body 20 to be flat, the work F to be placed on the iron plate body 20 is completely abutted on the surface of the iron plate body 20 itself. The whole object to be cooked F can be cooked almost uniformly and evenly. In other words, in the case of an iron plate that is curved so that it travels upwards in the past, a part of the iron plate is separated from the surface of the iron plate, making it difficult to heat the separated portion. It can be cooked by heating. For example, not only fish such as mackerel, saury, squid, eel, etc., but also beef tongue, hormone grilled meat, liver meat, rib meat and other grilled meats, and meat cooked with bone and hard vegetables. In addition, the heat penetrates into the interior due to the heating control using far infrared rays, and the food can be eaten in a state that is delicious and retains sufficient nutrition.
【0025】 鉄板体20の周縁部には多数の排出落下孔23を開穿してあり、またこの排出 落下孔23は、鉄板体20が水受皿体1の開口部にセットされたときには水受皿 体1の水貯留部3上に位置するから、排出落下孔23を経て落下される油脂分等 は遠赤外線熱源ユニット10に直接に落下せず、油脂分等の直接の燃焼によった 焼煙を生じることがない。そのため密閉された室内例えばマンション・アパート 等でも周囲を汚損せずに済み、また肉、魚等を焼くときの不快な臭いを発生させ ずに使用でき、極めて便利である。A large number of discharge drop holes 23 are formed in the peripheral portion of the iron plate body 20, and the discharge drop holes 23 are provided when the iron plate body 20 is set in the opening of the water tray 1. Since it is located on the water storage section 3 of the body 1, the oil and the like dropped through the discharge and drop hole 23 does not fall directly to the far-infrared heat source unit 10, but the smoke caused by the direct combustion of the oil and the like Does not occur. Therefore, even in a closed room such as a condominium or apartment, the surroundings can be prevented from being stained, and it can be used without generating an unpleasant odor when burning meat, fish, etc., which is extremely convenient.
【0026】 そればかりでなく排出落下孔23には、平坦状の鉄板体20の中央部の周縁部 位から鉄板体20自体の周縁部に至るに従い次第に深くなるよう形成した案内溝 24を連続形成してあるから、平坦状面で加熱調理される被調理物Fから浸出す る油脂分等を排出落下孔23まで自然流下させて円滑に排出でき、鉄板体20面 上で油脂分等が滞留することがなく、これ等が周囲に飛散されることもない。し かも排出落下孔23、案内溝24の連続形態は、鉄板体20において放射状に配 列形成されているから、中央部から周縁部への排出は極めて円滑である。In addition, a guide groove 24 is formed in the discharge drop hole 23 so as to be gradually deeper from the peripheral portion at the center of the flat iron plate 20 to the peripheral portion of the iron plate 20 itself. Therefore, the oil and the like leaching from the cooked food F cooked on the flat surface can flow naturally to the discharge drop hole 23 and can be smoothly discharged, and the oil and the like stay on the iron plate body 20 surface. They are not scattered around. Further, since the continuous form of the discharge drop hole 23 and the guide groove 24 is radially arranged in the iron plate body 20, the discharge from the central portion to the peripheral portion is extremely smooth.
【0027】 更には保護膜21Aが被覆された鉄板体20自体は、被調理物F等を焦げ付か せず、洗浄が容易であり、常時美麗な状態で使用でき、また遠赤外線熱源ユニッ ト10はガス燃焼による加熱で遠赤外線を発生するも繰り返し使用でき、また安 全に再利用可能である。Further, the iron plate body 20 coated with the protective film 21A does not scorch the object to be cooked F or the like, is easy to clean, can be used in a beautiful state at all times, and has a far-infrared heat source unit 10 Can generate far-infrared rays by heating by gas combustion, can be used repeatedly, and can be safely reused.
【0028】 また遠赤外線熱源ユニット10は、塊状の熱源体11を収納する周囲枠13内 に、水受皿体1の遠赤外線熱源載置部2に嵌め合わされる載置脚14を突設して あるから、遠赤外線熱源載置部2に遠赤外線熱源ユニット10を確実に位置決め 配装でき、ガス燃焼部上でそのガス燃焼によって熱源体11を加熱することで遠 赤外線を発生でき、鉄板体20を遠赤外線で加熱して被調理物Fを美味に確実に 調理できる。Further, the far-infrared heat source unit 10 is provided with a mounting leg 14 that is fitted into the far-infrared heat source mounting portion 2 of the water receiving tray 1 in a surrounding frame 13 that accommodates the massive heat source 11. Therefore, the far-infrared heat source unit 10 can be reliably positioned and disposed on the far-infrared heat source mounting section 2, and the far-infrared rays can be generated by heating the heat source 11 by the gas combustion on the gas combustion section. Is heated with far-infrared rays, and the object to be cooked F can be cooked in a delicious manner.
【図1】この考案の一実施の形態を示す分解斜視図であ
る。FIG. 1 is an exploded perspective view showing an embodiment of the present invention.
【図2】同じく鉄板体の要部断面図である。FIG. 2 is a sectional view of a main part of the iron plate body.
【図3】同じく鉄板体の平面図である。FIG. 3 is a plan view of the iron plate body.
【図4】同じく使用状態の断面図である。FIG. 4 is a sectional view of the same use state.
B…コンロ台 F…被調理物 1…水受皿体 2…遠赤外線熱
源載置部 3…水貯留部 10…遠赤外線熱源ユニット 11…熱源体 12A…網材 12B…支持皿 13…周囲枠 14…載置脚 20…鉄板体 21…鉄板体本
体 21A…保護膜 22…係止縁 23…排出落下孔 24…案内溝 25…取手B: Stove stand F: Cooking object 1: Water tray 2 ... Far-infrared heat source mounting part 3: Water storage unit 10: Far-infrared heat source unit 11: Heat source body 12A ... Net material 12B ... Support plate 13 ... Peripheral frame 14 ... Placement leg 20 ... Iron plate body 21 ... Iron plate body 21A ... Protective film 22 ... Locking edge 23 ... Discharge drop hole 24 ... Guide groove 25 ... Handle
Claims (7)
となっていて、この遠赤外線熱源載置部の外郭である周
囲部分が溝状に窪んだ水貯留部となっている水受皿体
と、遠赤外線熱源載置部に配装され、加熱されることで
遠赤外線を発生する熱源体を備えた遠赤外線熱源ユニッ
トと、水受皿体の開口部に載置されることで遠赤外線熱
源ユニットからの遠赤外線によって加熱され、被調理物
から浸出される油脂分、水分等を排出する排出落下孔が
開穿されている鉄板体とを有することを特徴とする調理
装置。1. A water tray in which a central portion is a far-infrared heat source mounting portion having an opening, and a peripheral portion which is an outer shell of the far-infrared heat source mounting portion is a groove-shaped water storage portion. The body, a far-infrared heat source unit equipped with a heat source body that is arranged on the far-infrared heat source mounting section and generates far-infrared rays when heated, and a far-infrared ray that is mounted on the opening of the water tray A cooking device, comprising: an iron plate body that is heated by far-infrared rays from a heat source unit and that has a discharge drop hole for discharging oil and fat, water, and the like leached from the object to be cooked.
る係止縁を周縁に有し、上表面が平坦状に形成されてい
る鉄板体本体の周縁部に多数の排出落下孔を開穿すると
共に、鉄板体本体の中心部側からその周縁部側に至る従
い次第に深くなって排出落下孔に連続する多数の案内溝
を形成してある請求項1記載の調理装置。2. The iron plate body has a locking edge which locks to an opening edge of the water tray, and a large number of discharge drops fall on the peripheral edge of the iron plate body whose upper surface is formed flat. 2. The cooking apparatus according to claim 1, wherein the holes are formed, and a plurality of guide grooves are formed which gradually become deeper from a central portion side of the iron plate body to a peripheral edge portion thereof and are continuous with the discharge drop hole.
続されていて、鉄板体に放射状に配列形成してある請求
項2記載の調理装置。3. The cooking apparatus according to claim 2, wherein the discharge drop hole and the guide groove are respectively continuous and formed in a radial pattern on the iron plate.
体が載置されたときに、水受皿体の水貯留部の上方に位
置している請求項1乃至3のいずれか記載の調理装置。4. The water drop hole is located above the water storage portion of the water tray when the iron plate is placed on the opening of the water tray. Cooking equipment.
部位から排出落下孔に連続形成してある請求項2乃至4
のいずれか記載の調理装置。5. A guide groove is formed continuously from a peripheral edge portion of a central portion of an iron plate body to a discharge drop hole.
The cooking device according to any one of the above.
に、複数の開口を設けた支持皿が下部に夫々配装された
周囲枠内に塊状の熱源体を収納すると共に、水受皿体の
遠赤外線熱源載置部に嵌め合わされる載置脚を周囲枠に
突設してある請求項1乃至5のいずれか記載の調理装
置。6. The far-infrared heat source unit is configured to store a massive heat source body in a peripheral frame in which a mesh member is provided on an upper portion and a support plate provided with a plurality of openings is provided on a lower portion, and a water receiving plate member is provided. The cooking device according to any one of claims 1 to 5, wherein a mounting leg fitted to the far-infrared heat source mounting portion protrudes from the surrounding frame.
となっていて、この遠赤外線熱源載置部の外郭である周
囲部分が溝状に窪んだ水貯留部となっている水受皿体
と、遠赤外線熱源載置部に配装され、加熱されることで
遠赤外線を発生する熱源体を備えた遠赤外線熱源ユニッ
トと、水受皿体の開口部に載置されることで遠赤外線熱
源ユニットからの遠赤外線によって加熱され、被調理物
から浸出される油脂分、水分等を排出する排出落下孔が
開穿されている鉄板体とを有して成り、遠赤外線熱源ユ
ニットは、網材が上部に、複数の開口を設けた支持皿が
下部に夫々配装された周囲枠内に塊状の熱源体を収納す
ると共に、水受皿体の遠赤外線熱源載置部に嵌め合わさ
れる載置脚を周囲枠に突設したことを特徴とする調理装
置。7. A water tray in which a central portion is a far-infrared heat source mounting portion having an opening, and a peripheral portion which is an outer shell of the far-infrared heat source mounting portion is a water storage portion recessed in a groove shape. The body, a far-infrared heat source unit equipped with a heat source body that is arranged on the far-infrared heat source mounting section and generates far-infrared rays when heated, and a far-infrared ray that is mounted on the opening of the water tray A far-infrared heat source unit, which is heated by far-infrared rays from the heat source unit and has an iron plate body in which a discharge drop hole for discharging oils and fats, moisture and the like leached from the object to be cooked is formed. A mounting member in which a massive heat source is accommodated in a peripheral frame in which a material is provided at an upper portion and a plurality of openings are provided at a lower portion thereof, and which is fitted to a far-infrared heat source mounting portion of a water receiver. A cooking device characterized in that legs protrude from a surrounding frame.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1999007824U JP3068231U (en) | 1999-10-15 | 1999-10-15 | Cooking equipment |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1999007824U JP3068231U (en) | 1999-10-15 | 1999-10-15 | Cooking equipment |
Publications (1)
Publication Number | Publication Date |
---|---|
JP3068231U true JP3068231U (en) | 2000-04-28 |
Family
ID=43201731
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1999007824U Expired - Fee Related JP3068231U (en) | 1999-10-15 | 1999-10-15 | Cooking equipment |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3068231U (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2019213707A (en) * | 2018-06-13 | 2019-12-19 | 株式会社ネスター | Baking plate and cooking device |
-
1999
- 1999-10-15 JP JP1999007824U patent/JP3068231U/en not_active Expired - Fee Related
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2019213707A (en) * | 2018-06-13 | 2019-12-19 | 株式会社ネスター | Baking plate and cooking device |
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