JPH01230310A - Heat pipe type cooking container - Google Patents
Heat pipe type cooking containerInfo
- Publication number
- JPH01230310A JPH01230310A JP5756088A JP5756088A JPH01230310A JP H01230310 A JPH01230310 A JP H01230310A JP 5756088 A JP5756088 A JP 5756088A JP 5756088 A JP5756088 A JP 5756088A JP H01230310 A JPH01230310 A JP H01230310A
- Authority
- JP
- Japan
- Prior art keywords
- container
- heat
- outside
- heat pipe
- cooking
- 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.)
- Granted
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 39
- 230000002093 peripheral effect Effects 0.000 claims abstract description 7
- 239000012530 fluid Substances 0.000 claims description 18
- 235000013305 food Nutrition 0.000 claims description 8
- 238000009833 condensation Methods 0.000 abstract description 9
- 230000005494 condensation Effects 0.000 abstract description 9
- 238000001704 evaporation Methods 0.000 abstract description 7
- 230000008020 evaporation Effects 0.000 abstract description 7
- 238000003466 welding Methods 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 abstract 2
- 230000005540 biological transmission Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000004880 explosion Methods 0.000 description 3
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 238000005336 cracking Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000007769 metal material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
Landscapes
- Cookers (AREA)
Abstract
Description
【発明の詳細な説明】 〔産業上の利用分野〕 この発明は、ヒートパイプ式調理容器に関する。[Detailed description of the invention] [Industrial application field] The present invention relates to a heat pipe type cooking vessel.
この種のヒートバイブ式調理容器が、例えば特願昭６１
−２９７８８３として同じ出願人より既に提案されてい
る。This type of heat-vibration cooking container is available, for example, in the patent application filed in 1983.
-297883 has already been proposed by the same applicant.
このヒートバイブ式調理容器は、調理物を収容する内容
器と該内容器を包囲する外容器とを組合せて内、外容器
の間に密封空間を画成した二重構造の容器として成り、
かつ前記密封空間に少量の作動液を封入してヒートパイ
プ機能を持たせたものであり、ガスコンロ等の外部熱源
から加えた熱を作動液の蒸発／凝縮サイクルによるヒー
トパイプ熱移送作用により内容器の全域に分散付与して
調理物を効率よく均等加熱するようにしたものであり、
通常の調理容器で問題となっている局部加熱による調理
物の焦げ付きを防止できる利点がある。This heat-vibration cooking container is a double-structured container that combines an inner container that stores food to be cooked and an outer container that surrounds the inner container to define a sealed space between the inner and outer containers,
In addition, a small amount of working fluid is sealed in the sealed space to provide a heat pipe function, and the heat applied from an external heat source such as a gas stove is transferred to the inner container by the heat pipe heat transfer action due to the evaporation/condensation cycle of the working fluid. It is distributed over the entire area to heat the food efficiently and evenly.
This has the advantage of preventing food from burning due to local heating, which is a problem with ordinary cooking containers.
ここで前記作動液として炊飯ジャー、スープ鍋等を対象
とした調理容器では、通常はエタノール等のアルコール
類が一般に採用されている。なおエタノールの沸点は約
７８°Ｃであり、調理温度が１００°Ｃ前後である通常
の調理条件では、調理容器の密封空間内の蒸気圧は約１
．５〜２ Ｋｇ／ ｃＪ Ｇにまで上昇する。Here, in cooking containers intended for rice cookers, soup pots, etc., alcohols such as ethanol are generally employed as the working fluid. The boiling point of ethanol is approximately 78°C, and under normal cooking conditions where the cooking temperature is around 100°C, the vapor pressure in the sealed space of the cooking container is approximately 1.
．． It increases to 5-2 Kg/cJ G.
〔発明が解決しようとする課題］
ところで炊飯ジャー等の家庭用調理容器のザイズは通常
φ１５０Ｘ１００〜φ２５０Ｘ２００程度であり、肉厚
２ｍｍ程度の銅、アルミニウム、ステンレス等の金属材
でヒートバイブ式調理容器を作ることにより、強度的に
は前記Ｌ７た密封空間の蒸気圧にも十分耐えることがで
きる。しかして業務用の調理容器等、その容器の直径が
φ３００〜７００にもなる大形の調理容器では、作動液
にユタノールを採用したとして試算によれば、作動液の
蒸気圧により内容器と外容器との間に作用する力は約２
０００Ｋｇにも及ぶ大きな力となり、したがって従来構
造の才まこの作用力に耐えるには二重容器の肉厚をかな
り厚くする必要がある。さもないと作動液の蒸気圧で調
理容器に変形、亀裂が生じたり、最悪の場合には爆発事
故に進展する危険がある。しかして前記のように調理容
器の内。[Problem to be solved by the invention] By the way, the size of a household cooking container such as a rice cooker is usually about φ150×100 to φ250×200. In terms of strength, this structure can sufficiently withstand the vapor pressure of the sealed space L7. However, in large cooking containers such as commercial cooking containers with a diameter of 300 to 700 mm, assuming that Utanol is used as the hydraulic fluid, it is estimated that the vapor pressure of the hydraulic fluid will cause the inner container to separate from the outer container. The force acting between the container and the container is approximately 2
This results in a large force of up to 1,000 kg, and therefore, in order to withstand the force exerted by the conventional structure, the wall thickness of the double container must be made considerably thicker. Otherwise, the steam pressure of the hydraulic fluid could cause the cooking container to deform or crack, or in the worst case, there is a risk of an explosion. However, as mentioned above, inside the cooking container.
外容器の肉厚を厚くするとその分だけ調理容器全体の重
量が重（なる他、容器壁の厚さ方向の伝熱抵抗が大とな
り熱効率か低下する。Increasing the wall thickness of the outer container increases the weight of the entire cooking container (not only does it increase the heat transfer resistance in the thickness direction of the container wall, reducing thermal efficiency).
さらに加えて従来の調理容器では内容器と外容器との間
が密」−４空間で隔てて分離されており、かつ内、外容
器間の熱の授受を作動液の蒸発／凝縮サイクルのみで行
うようにしているで、調理開始後に熱源からの熱が内容
器に回るまでには時間的な遅れが生じ、特に急速な加熱
調理を必要とする場合には不利である。In addition, in conventional cooking containers, the inner container and outer container are separated by 4 spaces, and heat exchange between the inner and outer containers is performed only by the evaporation/condensation cycle of the working fluid. However, there is a time delay before the heat from the heat source reaches the inner container after the start of cooking, which is disadvantageous especially when rapid cooking is required.
この発明は、上記の点にかんがみなされたものであり、
その目的は容器を薄肉な金属材で構成して軽量化を図り
つつ、しかも耐圧強度が高く、併せて内、外容器間の伝
熱性をより一層高めて急速な加熱調理にも対応できるよ
うにしたし−トパイプ式調理容器を提供することにある
。This invention has been made in view of the above points,
The purpose of this is to construct the container from thin-walled metal material to reduce its weight, yet have high pressure resistance, and to further improve heat transfer between the inner and outer containers so that it can handle rapid cooking. An object of the present invention is to provide a pipe-type cooking container.
上記課題を解決するために、本発明のヒートパイプ式調
理容器において６才、外容器の底部、および周面部の壁
面を波形に湾曲成形し、かつ波形状の谷部を内容器の壁
面に当接して溶接接合するものとする。In order to solve the above problems, in the heat pipe type cooking container of the present invention, the bottom and peripheral walls of the outer container are curved into a wave shape, and the troughs of the wave are brought into contact with the wall surface of the inner container. They shall be welded together in contact with each other.
上記の構成において基本的な動作は従来のヒートパイプ
式調理容器と同様であるが、外容器の容器壁を波形に湾
曲成形してその谷部を内容器の壁面に溶接接合したので
調理容器全体としての剛性。In the above configuration, the basic operation is the same as that of a conventional heat pipe type cooking container, but the container wall of the outer container is curved into a corrugated shape and the troughs are welded to the inner container wall, so the entire cooking container is Rigidity as.
耐圧強度が増し、容器壁が薄肉であっても作動液の蒸気
圧によって容器に変形、亀裂が生じたりするのを防止で
きる。さらに容器壁の底部を波形とすることにより該壁
面に接して密封空間内に封入された作動液への伝熱面積
が増すとともに、内容器との溶接接合部分を通じて外部
熱源で加熱される外容器と内容器との間には顕熱による
熱伝導路が形成されるので、これによりヒートパイプに
よる熱移送作用と併せて内、外容器間にはより高い伝熱
性が得られ、これにより急速な加熱調理も可能となる。The pressure resistance is increased, and even if the container wall is thin, the container can be prevented from deforming or cracking due to the vapor pressure of the working fluid. Furthermore, by making the bottom of the container wall corrugated, the heat transfer area to the working fluid sealed in the sealed space in contact with the wall surface is increased, and the outer container is heated by an external heat source through the welded joint with the inner container. Since a heat conduction path is formed between the inner container and the inner container by sensible heat, this, along with the heat transfer effect of the heat pipe, provides higher heat transfer between the inner and outer containers, which results in rapid heat transfer. Cooking by heating is also possible.
（実施例〕
第１図、第２図は本発明実施例の構成を示すものであり
、調理容器は基本的に調理物１を収容する蓋付きの内容
器２と、内容器２の底面１周面を囲繞する外容器３とか
ら成る二重構造の容器として構成されており、かつ内、
外容器の間に画成された密封空間４内に少量の作動液５
を封入してヒートパイプ機能を持たせている。なお６は
内容器２の北蓋である。(Embodiment) FIGS. 1 and 2 show the configuration of an embodiment of the present invention, and the cooking container basically includes an inner container 2 with a lid that accommodates a food 1 to be cooked, and a bottom surface 1 of the inner container 2. It is constructed as a double-structured container consisting of an outer container 3 surrounding the periphery, and an inner container 3.
A small amount of hydraulic fluid 5 is contained in the sealed space 4 defined between the outer container.
is enclosed to provide a heat pipe function. Note that 6 is the north lid of the inner container 2.
上記の調理容器に対して、本発明では外容器３の容器壁
がその周面部、底部において波形を成すように湾曲成形
されており、かつその谷部３ａ、 ３ｂを内容器２の壁
面に当接させた上で核部がシーム溶接法等により溶接接
合されている。なお前記した外容器３の波形形状は、密
封空間４に封入した作動液５の蒸発／凝縮ザイクルに伴
う蒸気通路を確保するように、容器の周面部では谷部３
ａが上下方向に延在するように容器の側壁面が周方向に
沿って波状に湾曲成形され、底部では谷部３ｂが放射方
向に延在するように湾曲成形されている。In contrast to the above-mentioned cooking container, in the present invention, the container wall of the outer container 3 is curved to form a waveform at the peripheral surface and the bottom, and the troughs 3a and 3b are in contact with the wall surface of the inner container 2. After they are in contact with each other, the core parts are welded together using a seam welding method or the like. The above-mentioned waveform shape of the outer container 3 has troughs 3 on the peripheral surface of the container so as to secure a steam passage accompanying the evaporation/condensation cycles of the working fluid 5 sealed in the sealed space 4.
The side wall surface of the container is curved in a wavy manner along the circumferential direction so that a extends in the vertical direction, and the bottom part is curved so that troughs 3b extend in the radial direction.
かかる構成で、ガスコンロ等の外部熱源で調理容器の底
面を加熱すると、まず密封空間４の底部に滞留している
作動液５は外容器３の底壁より受熱して蒸発した後に密
封空間４を拡散し、凝縮潜熱の形で内容器２に熱を与え
て凝縮した後に再び重力で底部に還流するように蒸発／
凝縮サイクルを繰り返す。なおこの場合に外容器３０波
形壁面は、前記のように密封空間４で作動液の蒸気通路
を確保するように形成されているので作動液の蒸発／凝
縮サイクルを何等阻害することはない。With this configuration, when the bottom surface of the cooking container is heated with an external heat source such as a gas stove, the working fluid 5 staying at the bottom of the sealed space 4 receives heat from the bottom wall of the outer container 3 and evaporates, and then leaves the sealed space 4. It diffuses, gives heat to the inner container 2 in the form of latent heat of condensation, condenses, and then evaporates/refluxes back to the bottom by gravity.
Repeat the condensation cycle. In this case, since the corrugated wall surface of the outer container 30 is formed to ensure a vapor passage for the working fluid in the sealed space 4 as described above, it does not impede the evaporation/condensation cycle of the working fluid in any way.
一方、前記のヒートパイプの熱移送作用による内容器２
への熱付与と同時に、外部熱源より外容器３に加えられ
た熱の一部は、外容器３の谷部３ａ。On the other hand, the inner container 2 due to the heat transfer action of the heat pipe described above
At the same time as the heat is applied to the outer container 3, a part of the heat applied to the outer container 3 from the external heat source is transferred to the trough portion 3a of the outer container 3.
３ｂと内容器２との溶接接合部を伝熱して顕熱の形で内
容器２に伝熱される。これによりヒートパイプによる熱
移送作用と併せて熱効率よく外部熱源の熱が調理物１を
収容した内容器２に伝熱されて加熱調理が行われるよう
になる。3b and the inner container 2, and the heat is transferred to the inner container 2 in the form of sensible heat. As a result, the heat from the external heat source is thermally efficiently transferred to the inner container 2 containing the food 1 to be cooked, in addition to the heat transfer action by the heat pipe, so that cooking can be performed.
しかも外容器３の容器壁を前記のように波形と成して内
容器２に溶接接合した構造としたので、調理容器全体の
剛性が増してその耐圧強度が増強される。したがって調
理容器を軽量化を図るように薄肉材で構成した場合でも
、作動液の蒸発に伴う密封空間４の内圧上昇によって調
理容器に変形。Moreover, since the container wall of the outer container 3 is formed into a corrugated shape as described above and is welded to the inner container 2, the rigidity of the entire cooking container is increased and its pressure resistance is enhanced. Therefore, even if the cooking container is made of thin-walled material to reduce weight, it will be transformed into a cooking container due to the increase in internal pressure in the sealed space 4 due to evaporation of the working fluid.
亀裂が生じたり、容器が爆発破損する等と言ったトラブ
ルを未然に防止できる。Troubles such as cracks and explosion damage to the container can be prevented.
本発明の調理容器は、以」―説明したように構成されて
いるので、次記の効果を奏する。Since the cooking container of the present invention is constructed as described below, it achieves the following effects.
すなわち、外容器の底部、および周面部の壁面を波形に
湾曲成形し、かつ波形状の谷部を内容器の壁面ムこ当接
して溶接接合したことにより、まず調理容器の耐圧強度
が増強され、作動液の蒸気圧による密封空間の内圧上昇
によって調理容器に変形、亀裂が生じたり、容器が爆発
破損する等のトラブルを防止できる。しかも外部熱源で
加熱される外容器と調理物を収容した内容器との間には
作動液の蒸発／凝縮サイクルの潜熱による熱付与の他に
、谷部の溶接接合部を介した顕熱の伝熱路が形成される
ので、その分だけ内、外容器間の伝熱性が高まり、これ
により内容器への熱の回りを速めて象、速加熱調理にも
十分対応できる等の利点が得られる。In other words, the pressure-resistant strength of the cooking container is firstly increased by forming the bottom and peripheral walls of the outer container into a corrugated curve, and by welding the troughs of the waves into contact with the inner container wall. It is possible to prevent troubles such as deformation or cracking of the cooking container or explosion and damage of the container due to an increase in the internal pressure of the sealed space due to the vapor pressure of the working fluid. Moreover, between the outer container heated by an external heat source and the inner container containing the food to be cooked, in addition to heat provided by the latent heat of the evaporation/condensation cycle of the working fluid, sensible heat is also provided via the welded joints in the valleys. Since a heat transfer path is formed, the heat transfer between the inner and outer containers increases accordingly, which has the advantage of speeding up the flow of heat to the inner container and making it suitable for rapid cooking. It will be done.
第１図は本発明実施例による調理容器の縦断面図、第２
図は第１図における矢視■−■断面図である。各図にお
いて、
１；調理物、２：内容器、３：外容器、３ａ、３ｂ：第
１図
第２図FIG. 1 is a longitudinal sectional view of a cooking container according to an embodiment of the present invention, and FIG.
The figure is a cross-sectional view taken along arrows ■--■ in FIG. In each figure, 1: Cooked food, 2: Inner container, 3: Outer container, 3a, 3b: Figure 1 Figure 2
Claims (1)
器とを組合せて内、外容器の間に密封空間を画成した二
重構造の容器として成り、かつ前記密封空間に少量の作
動液を封入してヒートパイプ機能を持たせたヒートパイ
プ式調理容器において、外容器の底部、および周面部の
壁面を波形に湾曲成形し、かつ波形状の谷部を内容器の
壁面に当接して溶接接合したことを特徴とするヒートパ
イプ式調理容器。1) A double-structured container is formed by combining an inner container for storing food and an outer container surrounding the inner container to define a sealed space between the inner and outer containers, and a small amount of In a heat pipe type cooking container that has a heat pipe function by enclosing a working fluid, the bottom and peripheral walls of the outer container are curved in a corrugated manner, and the troughs of the corrugation are in contact with the wall of the inner container. A heat pipe type cooking container characterized by being welded together in contact with each other.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63057560A JPH0811087B2 (en) | 1988-03-11 | 1988-03-11 | Heat pipe cooking vessel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63057560A JPH0811087B2 (en) | 1988-03-11 | 1988-03-11 | Heat pipe cooking vessel |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01230310A true JPH01230310A (en) | 1989-09-13 |
| JPH0811087B2 JPH0811087B2 (en) | 1996-02-07 |
Family
ID=13059210
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63057560A Expired - Lifetime JPH0811087B2 (en) | 1988-03-11 | 1988-03-11 | Heat pipe cooking vessel |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0811087B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2657002A1 (en) * | 1990-01-12 | 1991-07-19 | Seb Sa | Cooking receptacle |
| JP2020074317A (en) * | 2020-01-24 | 2020-05-14 | 森村Ｓｏｆｃテクノロジー株式会社 | Solid oxide fuel cell device |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5670727A (en) * | 1979-11-16 | 1981-06-12 | Shigeo Kobayashi | Boiling apparatus |
| JPS578019U (en) * | 1980-06-05 | 1982-01-16 | ||
| JPS60182925U (en) * | 1984-05-14 | 1985-12-04 | 株式会社日立ホームテック | heating cooker |
-
1988
- 1988-03-11 JP JP63057560A patent/JPH0811087B2/en not_active Expired - Lifetime
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5670727A (en) * | 1979-11-16 | 1981-06-12 | Shigeo Kobayashi | Boiling apparatus |
| JPS578019U (en) * | 1980-06-05 | 1982-01-16 | ||
| JPS60182925U (en) * | 1984-05-14 | 1985-12-04 | 株式会社日立ホームテック | heating cooker |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2657002A1 (en) * | 1990-01-12 | 1991-07-19 | Seb Sa | Cooking receptacle |
| JP2020074317A (en) * | 2020-01-24 | 2020-05-14 | 森村Ｓｏｆｃテクノロジー株式会社 | Solid oxide fuel cell device |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0811087B2 (en) | 1996-02-07 |
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