JPH0716161A - Heating cooker and handle for cooking plate - Google Patents
Heating cooker and handle for cooking plateInfo
- Publication number
- JPH0716161A JPH0716161A JP16200393A JP16200393A JPH0716161A JP H0716161 A JPH0716161 A JP H0716161A JP 16200393 A JP16200393 A JP 16200393A JP 16200393 A JP16200393 A JP 16200393A JP H0716161 A JPH0716161 A JP H0716161A
- Authority
- JP
- Japan
- Prior art keywords
- cooking
- dish
- handle
- cooking dish
- engaging
- 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
Landscapes
- Baking, Grill, Roasting (AREA)
- Electric Ovens (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、加熱調理室に出し入れ
自在にセットされる上段用調理皿及び下段用調理皿を備
えた加熱調理器、並びにそれら上段用調理皿及び下段用
調理皿を保持するための調理皿用取手に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating cooker provided with an upper cooking dish and a lower cooking dish which are set in and out of a heating cooking chamber, and holding the upper cooking dish and the lower cooking dish. The handle for the cooking plate for doing.
【0002】[0002]
【従来の技術】従来より、加熱調理器、例えばオーブン
機能付きの電子レンジにおいては、加熱調理室に上段用
調理皿及び下段用調理皿を上下2段にセットすると共
に、それら各調理皿上に被調理物を載置した状態で、加
熱調理室に熱風を供給することによって被調理物を加熱
調理する構成としたものがある。2. Description of the Related Art Conventionally, in a heating cooker, for example, a microwave oven having an oven function, an upper cooking dish and a lower cooking dish are set in a heating cooking chamber in two steps, and the cooking dish is placed on each cooking dish. There is a configuration in which an object to be cooked is heated and cooked by supplying hot air to the heating cooking chamber while the object to be cooked is placed.
【0003】上記上段用調理皿及び下段用調理皿を使用
する場合、これら各調理皿は、調理皿用取手により保持
して加熱調理室に対して出し入れするようにしている。
このとき、各調理皿の外周部上端部にはフランジ部を形
成していて、調理皿用取手の係合部をそのフランジ部に
係合させることにより保持するようにしている。When the upper cooking plate and the lower cooking plate are used, these cooking plates are held by the cooking plate handle and taken in and out of the heating cooking chamber.
At this time, a flange portion is formed at the upper end of the outer peripheral portion of each cooking dish, and the engaging portion of the cooking dish handle is held by being engaged with the flange portion.
【0004】[0004]
【発明が解決しようとする課題】しかしながら、従来構
成においては、上段用調理皿のフランジ部と下段用調理
皿のフランジ部との形態は同じであり、調理皿用取手に
より上段用調理皿を持った場合における調理皿用取手の
水平面に対する取手角度と、下段用調理皿を持った場合
における調理皿用取手の取手角度とは同じになってい
た。このため、例えば、上段用調理皿を取り扱う際に取
り扱いやすい取手角度となるように設定した場合には、
下段用調理皿を取り扱う際に取り扱いにくい取手角度と
なってしまうものであり、上段用及び下段用調理皿の両
方を取り扱いやすい取手角度とすることはできないもの
であった。However, in the conventional configuration, the flange portion of the upper cooking plate and the flange portion of the lower cooking plate have the same shape, and the upper cooking plate is held by the handle for the cooking plate. The handle angle of the cooking plate handle with respect to the horizontal plane in the case where the cooking plate was held was the same as the handle angle of the cooking plate handle when the lower cooking plate was held. Therefore, for example, if the handle angle is set to be easy to handle when handling the upper cooking dish,
The handle angle is difficult to handle when handling the lower cooking dish, and it is not possible to make both the upper cooking dish and the lower cooking dish easy to handle.
【0005】そこで、本発明の目的は、上段用調理皿及
び下段用調理皿を調理皿用取手で持ったときにそれぞれ
に適した取手角度にでき、上段用調理皿及び下段用調理
皿の両方を取り扱いやすくすることができる加熱調理器
及び調理皿用取手を提供するにある。Therefore, an object of the present invention is to make the handle angles suitable for the upper cooking dish and the lower cooking dish held by the cooking dish handle, and to provide both the upper cooking dish and the lower cooking dish. It is to provide a handle for a heating cooker and a cooking plate that can be easily handled.
【0006】[0006]
【課題を解決するための手段】請求項1の発明は、加熱
調理室及び加熱手段を有した本体と、それぞれ皿本体の
外周部上端部にフランジ部を有し、前記加熱調理室に出
し入れ自在にセットされる上段用調理皿及び下段用調理
皿とを備えた加熱調理器において、前記上段用調理皿の
フランジ部と下段用調理皿のフランジ部との形態を異な
らせ、上段用調理皿及び下段用調理皿を保持するための
調理皿用取手の係合部を上段用調理皿のフランジ部に係
合させたときの調理皿用取手の水平面に対する取手角度
αと、調理皿用取手の係合部を下段用調理皿のフランジ
部に係合させたときの調理皿用取手の水平面に対する取
手角度βとの関係が、α<βとなるように設定したこと
を特徴とするものである。The invention according to claim 1 has a main body having a heating cooking chamber and heating means, and a flange portion at the upper end of the outer peripheral portion of the dish main body, and can be put in and taken out from the heating cooking chamber. In a heating cooker including an upper cooking dish and a lower cooking dish set to, the flange portion of the upper cooking dish and the flange portion of the lower cooking dish are made different in form, and the upper cooking dish and The handle angle α with respect to the horizontal plane of the cooking dish handle when the engaging portion of the cooking dish handle for holding the lower cooking dish is engaged with the flange portion of the upper cooking dish, and the engagement of the cooking dish handle It is characterized in that the relationship with the handle angle β with respect to the horizontal plane of the cooking dish handle when the joint portion is engaged with the flange portion of the lower cooking dish is set to be α <β.
【0007】請求項2の発明は、請求項1の加熱調理器
において、下段用調理皿は加熱調理室底部の回転部と係
合する係合部を有し、上段用調理皿はその底部に前記回
転部とは係合しない非係合部を有する構成としたところ
に特徴を有する。According to a second aspect of the present invention, in the heating cooker according to the first aspect, the lower cooking dish has an engaging portion that engages with the rotating portion of the bottom of the heating cooking chamber, and the upper cooking dish is at the bottom thereof. It is characterized in that it has a non-engaging portion that does not engage with the rotating portion.
【0008】請求項3の発明は、加熱調理器に用いられ
る上段用調理皿及び下段用調理皿を保持するための調理
皿用取手において、柄の先端部に係合部を備え、この係
合部は、上段用調理皿及び下段用調理皿の皿本体に係合
する下支持部と、上段用調理皿及び下段用調理皿のフラ
ンジ部に係合する上支持部とを有し、かつこの上支持部
は、前部に下面が開放した第1の係合凹部を有すると共
に、奥部にこの第1の係合凹部に連なり第1の係合凹部
よりも深い第2の係合凹部を有し、第1の係合凹部は上
段用調理皿のフランジ部と係合し、第2の係合凹部は上
段用調理皿のフランジ部よりも幅が狭くかつ高さの高い
フランジ部を有する下段用調理皿と係合する構成とした
ことを特徴とするものである。According to a third aspect of the present invention, in a cooking dish handle for holding an upper cooking dish and a lower cooking dish used in a heating cooker, an engaging portion is provided at a tip of a handle, and the engaging portion is provided. The portion has a lower support portion that engages with the plate bodies of the upper cooking dish and the lower cooking dish, and an upper support portion that engages with flange portions of the upper cooking dish and the lower cooking dish, and The upper support portion has a first engaging recess with an open lower surface in the front part, and a second engaging recess that is continuous with the first engaging recess and deeper than the first engaging recess in the inner part. And the first engaging concave portion engages with the flange portion of the upper cooking dish, and the second engaging concave portion has a flange portion that is narrower in width and higher in height than the flange portion of the upper cooking dish. It is characterized in that it is configured to engage with the lower cooking pan.
【0009】請求項4の発明は、加熱調理室及び加熱手
段を有した本体と、それぞれ皿本体の外周部上端部にフ
ランジ部を有し、前記加熱調理室に出し入れ自在にセッ
トされる上段用調理皿及び下段用調理皿と、これら上段
用調理皿及び下段用調理皿を保持するための調理皿用取
手とを備えた加熱調理器において、前記上段用調理皿の
フランジ部を、下段用調理皿のフランジ部に対して幅広
でかつ高さが低くなるように設定し、前記調理皿用取手
は柄の先端部に係合部を備え、この係合部は、上段用調
理皿及び下段用調理皿の皿本体に係合する下支持部と、
上段用調理皿及び下段用調理皿のフランジ部に係合する
上支持部とを有し、かつこの上支持部は、前部に下面が
開放した第1の係合凹部を有すると共に、奥部にこの第
1の係合凹部に連なり第1の係合凹部よりも深い第2の
係合凹部を有する構成とし、調理皿用取手の第1の係合
凹部は上段用調理皿のフランジ部と係合し、第2の係合
凹部は下段用調理皿のフランジ部と係合する構成とした
ことを特徴とするものである。According to a fourth aspect of the present invention, there is provided a main body having a heating and cooking chamber and heating means, and a flange portion at an upper end of an outer peripheral portion of the dish main body. In a heating cooker equipped with a cooking dish and a lower cooking dish, and a cooking dish handle for holding the upper cooking dish and the lower cooking dish, a flange portion of the upper cooking dish is used for the lower cooking dish. It is set so that it is wider and lower than the flange of the plate, and the cooking plate handle has an engaging part at the tip of the handle, and this engaging part is for the upper cooking plate and the lower plate. A lower support portion that engages with the dish body of the cooking dish,
An upper support portion that engages with flange portions of the upper cooking dish and the lower cooking dish, and the upper support portion has a first engaging concave portion whose lower surface is open in a front portion, and a deep portion. And a second engaging recess that is continuous with the first engaging recess and is deeper than the first engaging recess. The first engaging recess of the cooking dish handle is the flange of the upper cooking dish. The second engaging recess is engaged with the flange of the lower cooking dish.
【0010】[0010]
【作用】請求項1の発明によれば、上段用調理皿のフラ
ンジ部と下段用調理皿のフランジ部との形態を異なら
せ、調理皿用取手により上段用調理皿を持ったときの取
手角度αと下段用調理皿を持ったときの取手角度βとの
関係がα<βとなるように設定することにより、上段用
調理皿を持つときには上段用調理皿を取り扱うのに適し
た取手角度になると共に、下段用調理皿を持つときには
下段用調理皿を取り扱うのに適した取手角度になり、ど
ちらの調理皿も取り扱いやすくなる。According to the first aspect of the present invention, the shape of the flange portion of the upper cooking dish and the shape of the flange portion of the lower cooking dish are made different, and the handle angle when the upper cooking dish is held by the cooking dish handle. By setting the relationship between α and the handle angle β when holding the lower cooking plate to be α <β, the handle angle suitable for handling the upper cooking plate when holding the upper cooking plate is set. In addition, when the lower cooking plate is held, the handle angle is suitable for handling the lower cooking plate, and both cooking plates are easy to handle.
【0011】請求項2の発明によれば、下段用調理皿は
係合部を回転部と係合させることにより加熱調理室底部
にセットすることができるが、上段用調理皿の非係合部
は回転部とは係合しないので、上段用調理皿を加熱調理
室の底部へセットすることはできない。従って、上段用
調理皿及び下段用調理皿は、加熱調理室において常に決
められた位置にセットされることになるから、調理皿用
取手によりそれら上段用調理皿及び下段用調理皿を持っ
たときに取手角度が上段用と下段用とが逆になることが
ない。According to the invention of claim 2, the lower cooking dish can be set on the bottom of the heating cooking chamber by engaging the engaging portion with the rotating portion, but the non-engaging portion of the upper cooking dish. Does not engage the rotating part, the upper cooking dish cannot be set on the bottom of the cooking chamber. Therefore, the upper cooking plate and the lower cooking plate are always set at the predetermined positions in the heating cooking chamber, so when the upper cooking plate and the lower cooking plate are held by the cooking plate handle. In addition, the handle angle will not be reversed between the upper and lower handles.
【0012】請求項3の発明によれば、調理皿用取手に
おいて、上支持部における第1の係合部は、上段用調理
皿のフランジ部とは係合するが下段用調理皿のフランジ
部とは係合できず、また、第2の係合凹部は、それとは
逆に、下段用調理皿のフランジ部とは係合するが上段用
調理皿のフランジ部とは係合できない。従って、上段用
調理皿を持つときには常に第1の係合凹部が係合し、ま
た、下段用調理皿を持つときには常に第2の係合凹部が
係合するようになるので、上段用調理皿を持つときには
上段用調理皿を取り扱うのに適した取手角度にできると
共に、下段用調理皿を持つときには下段用調理皿を取り
扱うのに適した取手角度にできるようになる。According to the third aspect of the present invention, in the cooking dish handle, the first engaging portion of the upper support portion engages with the flange portion of the upper cooking dish, but the flange portion of the lower cooking dish. , And the second engagement recess, on the contrary, engages with the flange portion of the lower cooking dish but cannot engage with the flange portion of the upper cooking dish. Therefore, when the upper cooking dish is held, the first engaging concave portion is always engaged, and when the lower cooking dish is held, the second engaging concave portion is always engaged, so that the upper cooking dish is engaged. The handle angle suitable for handling the upper cooking dish can be obtained when the handle is held, and the handle angle suitable for handling the lower cooking dish can be achieved when holding the lower dish.
【0013】請求項4の発明によれば、請求項3と同様
に、調理皿用取手で上段用調理皿を持つときには上段用
調理皿を取り扱うのに適した取手角度にできると共に、
下段用調理皿を持つときには下段用調理皿を取り扱うの
に適した取手角度にできるようになる。According to the fourth aspect of the present invention, similarly to the third aspect, when the upper cooking tray is held by the cooking dish handle, a handle angle suitable for handling the upper cooking dish can be obtained.
When holding the lower cooking dish, the handle angle can be adjusted to handle the lower cooking dish.
【0014】[0014]
【実施例】以下、本発明をオーブン機能付きの電子レン
ジに適用した一実施例につき図面を参照して説明する。
まず図2ないし図4において、加熱調理器である電子レ
ンジの本体1の内部には内ケース2を配設していて、こ
の内ケース2の内部を加熱調理室3として構成し、ま
た、内ケース2の隣に機械室4を形成している。本体1
の前面部には、加熱調理室3の前面開口部を開閉する扉
5が回動可能に設けられていると共に、機械室4の前面
に位置させて操作パネル6が設けられている。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment in which the present invention is applied to a microwave oven with an oven function will be described below with reference to the drawings.
First, in FIGS. 2 to 4, an inner case 2 is arranged inside a main body 1 of a microwave oven which is a heating cooker, and the inside of the inner case 2 is configured as a heating cooking chamber 3, and A machine room 4 is formed next to the case 2. Body 1
A door 5 that opens and closes a front opening of the heating and cooking chamber 3 is rotatably provided on the front surface of the machine, and an operation panel 6 is provided at the front of the machine room 4.
【0015】上記内ケース2の下面側には、加熱手段の
一つである下平面ヒータ7及び断熱材8が設けられてい
ると共に、モータ9が設けられていて、そのモータ9の
回転軸9aの先端部が内ケース2の底部を貫通して加熱
調理室3内に突出している。また、内ケース2の上部に
は、これも加熱手段の一つであるランプヒータ10が設
けられていると共にランプ11が設けられており、これ
らの上方には断熱材12が設けられている。On the lower surface side of the inner case 2, a lower plane heater 7 and a heat insulating material 8 which are one of heating means are provided, and a motor 9 is provided, and a rotation shaft 9a of the motor 9 is provided. Has a tip portion that penetrates the bottom portion of the inner case 2 and projects into the cooking chamber 3. Further, a lamp heater 10 which is also one of heating means is provided on the upper portion of the inner case 2, and a lamp 11 is provided, and a heat insulating material 12 is provided above them.
【0016】内ケース2の後部壁2aには、図5に示す
ように、中央部に吸入口13が、また、周囲部の複数箇
所に吐出口14がそれぞれパンチング孔により形成され
ている。そして、後部壁2aの後方には、これも加熱手
段の一つである熱風供給装置15が設けられている。こ
の熱風供給装置15は、熱風用ヒータ16と、熱風用モ
ータ17と、この熱風用モータ17により回転駆動され
る熱風用ファン18と、断熱材19と、ケーシングカバ
ー20とから構成されていて、加熱調理室3内の空気を
吸入口13からケーシングカバー20内に吸い込んで熱
風化し、その熱風を各吐出口14から加熱調理室3内に
吐出する構成となっている。なお、熱風用モータ17の
回転軸17aには、熱風用モータ17を冷却するための
自冷ファン21を設けている。On the rear wall 2a of the inner case 2, as shown in FIG. 5, a suction port 13 is formed at the center and discharge ports 14 are formed at a plurality of peripheral portions by punching holes. Further, behind the rear wall 2a is provided a hot air supply device 15 which is also one of heating means. The hot air supply device 15 includes a hot air heater 16, a hot air motor 17, a hot air fan 18 rotatably driven by the hot air motor 17, a heat insulating material 19, and a casing cover 20. The air in the heating cooking chamber 3 is sucked into the casing cover 20 through the suction port 13 to be turned into hot air, and the hot air is discharged into the heating cooking chamber 3 through each discharge port 14. A self-cooling fan 21 for cooling the hot air motor 17 is provided on the rotary shaft 17 a of the hot air motor 17.
【0017】また、上記機械室4には、これも加熱手段
の一つであるマグネトロン22やトランス23等の電装
品、及びこれらの電装品を冷却するためファン装置24
等を配設している。Further, in the machine room 4, electric components such as magnetron 22 and transformer 23, which are also one of heating means, and a fan device 24 for cooling these electric components.
Etc. are arranged.
【0018】さて、図2において、加熱調理室3内にお
ける前記モータ9の回転軸9aには回転部を構成する回
転網25が着脱可能に取り付けられ、この回転網25上
に下段用調理皿26が出し入れ自在にセットされ、さら
にこの下段用調理皿26上に上段用調理皿27が出し入
れ自在にセットされるようになっている。In FIG. 2, a rotary net 25 constituting a rotary part is detachably attached to the rotary shaft 9a of the motor 9 in the heating / cooking chamber 3, and the lower cooking pan 26 is mounted on the rotary net 25. Is set so that it can be freely taken in and out, and the upper cooking dish 27 is set so as to be freely taken in and out on the lower cooking dish 26.
【0019】上記下段用調理皿26は、図1(B)にも
示すように、底部28aの外周部に立ち上がり壁28b
を一体に有した円形の浅底容器状をなす皿本体28と、
この皿本体28の外周部である立ち上がり壁28bの上
端部に一体に設けられたフランジ部29と、皿本体28
の外底部における外周部の例えば3箇所に設けられた凸
部からなる係合部30(図2参照)とを有した構成とな
っていて、各係合部30を上記回転網25の外周部に係
合させた状態で該回転網25上に載置されるようになっ
ている。As shown in FIG. 1B, the lower cooking pan 26 has a rising wall 28b on the outer periphery of the bottom 28a.
A dish main body 28 having a circular shallow-bottom container shape integrally having
A flange portion 29 integrally provided on the upper end portion of the rising wall 28b which is the outer peripheral portion of the dish body 28, and the dish body 28
And an engaging portion 30 (see FIG. 2) formed of convex portions provided at, for example, three positions on the outer peripheral portion of the outer bottom portion of the rotary net 25. It is mounted on the rotary net 25 in a state of being engaged with the.
【0020】また、上段用調理皿27は、図1(A)に
も示すように、底部31aの外周部に立ち上がり壁31
bを一体に有した円形の浅底容器状をなす皿本体31
と、この皿本体31の外周部である立ち上がり壁31b
の上端部に一体に設けられたフランジ部32と、皿本体
31の外底部に折り畳み可能に設けられた例えば3本の
脚33(図2参照)とを有した構成となっていて、各脚
33を介して下段用調理皿26上に載置されるようにな
っている。ここで、脚33は、回転網25と係合しない
非係合部を構成する。Further, as shown in FIG. 1A, the upper cooking dish 27 has a rising wall 31 on the outer peripheral portion of the bottom portion 31a.
a plate body 31 in the shape of a circular shallow-bottom container having b integrally
And the rising wall 31b which is the outer peripheral portion of the plate body 31
Has a flange portion 32 integrally provided on the upper end portion of the plate and three legs 33 (see FIG. 2) foldably provided on the outer bottom portion of the plate body 31, It is adapted to be placed on the lower cooking pan 26 via 33. Here, the leg 33 constitutes a non-engaging portion that does not engage with the rotary net 25.
【0021】ここで、下段用調理皿26のフランジ部2
9と上段用調理皿27のフランジ部32とは形態を異な
らせている。すなわち、上段用調理皿27のフランジ部
32の幅寸法D1は下段用調理皿26のフランジ部29
の幅寸法D2よりも大きくなるように設定され(D1>
D2)、また、フランジ部32の底部31aからの高さ
寸法H1は、フランジ部29の底部28aからの高さ寸
法H2よりも小さくなるように設定されている(H1<
H2)。Here, the flange portion 2 of the lower cooking dish 26
9 and the flange portion 32 of the upper cooking dish 27 have different forms. That is, the width dimension D1 of the flange portion 32 of the upper cooking dish 27 is equal to the flange portion 29 of the lower cooking dish 26.
Is set to be larger than the width dimension D2 of (D1>
D2), and the height dimension H1 of the flange portion 32 from the bottom portion 31a is set to be smaller than the height dimension H2 of the flange portion 29 from the bottom portion 28a (H1 <
H2).
【0022】次に、これら上段用調理皿27及び下段用
調理皿26を保持するための調理皿用取手34につい
て、図1、図6及び図7を参照して説明する。調理皿用
取手34は、柄35の先端部に係合部36を有してい
る。この係合部36は、偏平なV字状をなすように折曲
された下支持部37と、この下支持部37の両側部に上
方に向けて突設された上支持部38、38とを有してい
る。そして、各上支持部38には、前部に下面側が開放
した第1の係合凹部39が形成され、奥部にこの第1の
係合凹部39に連なり該第1の係合凹部39よりも深い
第2の係合凹部40が形成されている。Next, the cooking dish handle 34 for holding the upper cooking dish 27 and the lower cooking dish 26 will be described with reference to FIGS. 1, 6 and 7. The cooking plate handle 34 has an engaging portion 36 at the tip of a handle 35. The engagement portion 36 includes a lower support portion 37 bent to have a flat V-shape, and upper support portions 38, 38 projecting upward on both sides of the lower support portion 37. have. Then, each upper support portion 38 is formed with a first engaging concave portion 39 whose lower surface side is open in the front portion, and is connected to the first engaging concave portion 39 in the inner portion, and is formed from the first engaging concave portion 39. A deeper second engaging recess 40 is formed.
【0023】ここで、第1の係合凹部39は、上段用調
理皿27のフランジ部32と係合できる幅と高さに設定
され、また、第2の係合凹部40は、下段用調理皿26
のフランジ部29と係合できる幅と高さに設定されてい
る。なお、下支持部37には補強用の凹部41が形成さ
れていると共に、上面の中央部に「上」という文字42
が表示されている。Here, the first engaging recess 39 is set to have a width and height that can engage with the flange portion 32 of the upper cooking dish 27, and the second engaging recess 40 is used for the lower cooking. Plate 26
The width and height are set so that they can be engaged with the flange portion 29. It should be noted that the lower support portion 37 is formed with a concave portion 41 for reinforcement, and the character “upper” 42 is provided at the center of the upper surface.
Is displayed.
【0024】しかして、この調理皿用取手34により上
段用調理皿27を持つ場合には、図1(A)に示すよう
に、下支持部37を皿本体31の底部31aに係合させ
ると共に、上支持部38の第1の係合凹部39をフラン
ジ部32に係合させる。また、調理皿用取手34により
下段用調理皿26を持つ場合には、図1(B)に示すよ
うに、下支持部37を皿本体28の底部28aに係合さ
せると共に、上支持部38の第2の係合凹部40をフラ
ンジ部29に係合させる。When the upper cooking tray 27 is held by the cooking dish handle 34, the lower support portion 37 is engaged with the bottom portion 31a of the dish main body 31 as shown in FIG. 1 (A). , The first engagement recess 39 of the upper support portion 38 is engaged with the flange portion 32. When the lower cooking tray 26 is held by the cooking dish handle 34, the lower support portion 37 is engaged with the bottom portion 28a of the dish main body 28 and the upper support portion 38 as shown in FIG. 1B. The second engaging concave portion 40 of is engaged with the flange portion 29.
【0025】ここで、調理皿用取手34により上段用調
理皿27を水平状態に保持した状態において、調理皿用
取手34の水平面Oに対する取手角度α、すなわち柄3
5の水平面Oに対する取手角度αは約15度となるよう
に設定され、また、調理皿用取手34により下段用調理
皿26を水平状態に保持した状態において、調理皿用取
手34の水平面Oに対する取手角度β、すなわち柄35
の水平面Oに対する取手角度βは約30度となるように
設定されており、取手角度αとβの関係は、α<βとな
るように設定されている。Here, in a state in which the upper cooking dish 27 is held horizontally by the cooking dish handle 34, the handle angle α of the cooking dish handle 34 with respect to the horizontal plane O, that is, the handle 3
5 is set so that the handle angle α with respect to the horizontal plane O is about 15 degrees, and when the lower cooking tray 26 is held horizontally by the cooking dish handle 34, the cooking dish handle 34 with respect to the horizontal plane O. Handle angle β, that is, handle 35
The handle angle β with respect to the horizontal plane O is set to about 30 degrees, and the relationship between the handle angles α and β is set to α <β.
【0026】上記構成において、上段用調理皿27及び
下段用調理皿26を用いてオーブン調理を行う場合に
は、モータ9の回転軸9aに回転網25を装着した後、
被調理物(図示せず)を載せた下段用調理皿26を回転
網25上にセットする。このとき、下段用調理皿26
は、各係合部30が回転網25の外周部に係合すること
により位置決めされる。また、被調理物(図示せず)を
載せた上段用調理皿27を下段用調理皿26上にセット
する。このとき、上段用調理皿27は、各脚33の下端
部が下段用調理皿26における立ち上がり壁28bの内
面に当接することにより位置決めされる。In the above structure, when oven cooking is performed using the upper cooking dish 27 and the lower cooking dish 26, after attaching the rotary net 25 to the rotary shaft 9a of the motor 9,
The lower cooking pan 26 on which an object to be cooked (not shown) is placed is set on the rotary net 25. At this time, the lower cooking plate 26
Are positioned by engaging the respective engaging portions 30 with the outer peripheral portion of the rotary net 25. Further, the upper cooking dish 27 on which the object to be cooked (not shown) is placed is set on the lower cooking dish 26. At this time, the upper cooking dish 27 is positioned by contacting the lower ends of the legs 33 with the inner surface of the rising wall 28b of the lower cooking dish 26.
【0027】この場合、上段用調理皿27の脚33を折
り畳んだ状態で、上段用調理皿27を回転網25上にセ
ットしようとしても、脚33が邪魔になってセットする
ことができないから、下段用調理皿26及び上段用調理
皿27をセットする位置を間違えることはない。In this case, even if the upper cooking dish 27 is set on the rotary net 25 with the legs 33 of the upper cooking dish 27 folded, the leg 33 cannot be set because it interferes. There is no mistake in the position where the lower cooking dish 26 and the upper cooking dish 27 are set.
【0028】下段用調理皿26及び上段用調理皿27を
セットしたら、扉5を閉め、操作パネル6のスイッチ操
作を行う。この操作に基づき、モータ9により回転網2
5を介して下段用調理皿26及び上段用調理皿27が回
転されると共に、加熱手段の一つである例えば熱風供給
装置15が駆動される。熱風供給装置15が駆動される
と、加熱調理室3内の空気が吸入口13からケーシング
カバー20内に吸い込まれて熱風化され、その熱風が各
吐出口14から加熱調理室3内に吐出されることにより
被調理物が加熱調理される。After setting the lower cooking dish 26 and the upper cooking dish 27, the door 5 is closed and the switch of the operation panel 6 is operated. Based on this operation, the motor 9 rotates the rotary net 2
The lower cooking dish 26 and the upper cooking dish 27 are rotated via 5, and the hot air supply device 15, which is one of the heating means, is driven. When the hot air supply device 15 is driven, the air in the heating cooking chamber 3 is sucked into the casing cover 20 from the suction port 13 to be turned into hot air, and the hot air is discharged from the respective discharge ports 14 into the heating cooking chamber 3. By doing so, the food to be cooked is cooked.
【0029】調理が終了したら、扉5を開けて、調理皿
用取手34により上段用調理皿27を保持して加熱調理
室3から外部へ取り出し、また、調理皿用取手34によ
り下段用調理皿26を保持して加熱調理室3から外部へ
取り出す。When the cooking is completed, the door 5 is opened, and the cooking dish handle 34 holds the upper cooking dish 27 and takes it out of the cooking chamber 3 to the outside, and the cooking dish handle 34 holds the lower cooking dish. 26 is held and taken out from the heating cooking chamber 3.
【0030】ここで、調理皿用取手34により上段用調
理皿27を持つときには、上段用調理皿27のフランジ
部32は第1の係合凹部39には係合するが、第2の係
合凹部40には係合しないから、必ず図1(A)の状態
となり、従って取手角度は上段用調理皿27を取り扱う
のに適した角度αとなる。また、調理皿用取手34によ
り下段用調理皿26を持つときには、下段用調理皿26
のフランジ部29は、第1の係合凹部39を通過してそ
こと連なった第2の係合凹部40にはすべりこんで係合
するが、第1の係合凹部39には係合しないから、必ず
図1(B)の状態となり、従って取手角度は下段用調理
皿26を取り扱うのに適した角度βとなる。Here, when the upper cooking tray 27 is held by the cooking dish handle 34, the flange portion 32 of the upper cooking tray 27 engages with the first engaging concave portion 39, but the second engaging depression 39. Since the recess 40 is not engaged, the state shown in FIG. 1A is always obtained, and therefore the handle angle becomes an angle α suitable for handling the upper cooking dish 27. Further, when the lower cooking tray 26 is held by the cooking dish handle 34,
The flange portion 29 of the slipping engagement slips into the second engagement recess 40 that passes through the first engagement recess 39 and is continuous with the first engagement recess 39, but does not engage with the first engagement recess 39. The state shown in FIG. 1B is always obtained, and therefore the handle angle is an angle β suitable for handling the lower cooking dish 26.
【0031】このように、調理皿用取手34により上段
用調理皿27及び下段用調理皿26を持つときには、そ
れぞれに適した取手角度α、βとなっているから、それ
ら上段用調理皿27及び下段用調理皿26を取り扱いや
すく、しかも、手がヒータにより熱せられた加熱調理室
3上部縁の高温部分に近づきにくく安全である。As described above, when the upper cooking tray 27 and the lower cooking tray 26 are held by the cooking dish handle 34, the handle angles α and β are respectively suitable for the upper cooking tray 27 and the upper cooking tray 27. The lower cooking dish 26 is easy to handle, and moreover, it is safe because the hands are hard to approach the high temperature portion of the upper edge of the heating chamber 3 heated by the heater.
【0032】[0032]
【発明の効果】請求項1記載の加熱調理器によれば、上
段用調理皿のフランジ部と下段用調理皿のフランジ部と
の形態を異ならせ、調理用取手により上段用調理皿を持
ったときの取手角度αと下段用調理皿を持ったときの取
手角度βとの関係がα<βとなるように設定することに
より、上段用調理皿を持つときには上段用調理皿を取り
扱うのに適した取手角度になると共に、下段用調理皿を
持つときには下段用調理皿を取り扱うのに適した取手角
度になり、どちらの調理皿も取り扱いやすくすることが
できる。According to the cooking device of the first aspect of the present invention, the upper cooking dish and the lower cooking dish have different shapes, and the upper cooking dish is held by the cooking handle. It is suitable to handle the upper cooking dish when holding the upper cooking dish by setting the relationship between the handle angle α and the lower cooking dish holding angle β to be α <β. In addition to the handle angle, the handle angle is suitable for handling the lower cooking dish when the lower cooking dish is held, and both cooking dishes can be easily handled.
【0033】請求項2記載の加熱調理器によれば、下段
用調理皿は係合部を回転部と係合させることにより加熱
調理室底部にセットすることができるが、上段用調理皿
の非係合部は回転部とは係合しないので、上段用調理皿
を加熱調理室の底部へセットすることはできない。従っ
て、上段用調理皿及び下段用調理皿は、加熱調理室にお
いて常に決められた位置にセットされることになるか
ら、調理皿用取手によりそれら上段用調理皿及び下段用
調理皿を持ったときに取手角度が上段用と下段用とが逆
になることがない。。According to the heating cooker of the second aspect, the lower cooking dish can be set at the bottom of the heating cooking chamber by engaging the engaging portion with the rotating portion, but the lower cooking dish is not Since the engaging portion does not engage with the rotating portion, the upper cooking dish cannot be set on the bottom of the cooking chamber. Therefore, the upper cooking plate and the lower cooking plate are always set at the predetermined positions in the heating cooking chamber, so when the upper cooking plate and the lower cooking plate are held by the cooking plate handle. In addition, the handle angle will not be reversed between the upper and lower handles. .
【0034】請求項3記載の調理皿用取手によれば、上
支持部における第1の係合部は、上段用調理皿のフラン
ジ部とは係合するが下段用調理皿のフランジ部とは係合
できず、また、第2の係合凹部は、それとは逆に、下段
用調理皿のフランジ部とは係合するが上段用調理皿のフ
ランジ部とは係合できない。従って、上段用調理皿を持
つときには常に第1の係合凹部が係合し、また、下段用
調理皿を持つときには常に第2の係合凹部が係合するよ
うになるので、それら上段用調理皿及び下段用調理皿を
持ったときに取手角度が上段用と下段用とが逆になるこ
とがない。According to the cooking dish handle of the third aspect, the first engaging portion of the upper support portion engages with the flange portion of the upper cooking dish but does not contact with the flange portion of the lower cooking dish. On the contrary, the second engaging concave portion cannot engage with the flange portion of the lower cooking dish but cannot engage with the flange portion of the upper cooking dish. Therefore, when the upper cooking dish is held, the first engaging concave portion is always engaged, and when the lower cooking dish is held, the second engaging concave portion is always engaged. When holding the plate and the lower cooking plate, the handle angle will not be reversed between the upper and lower handles.
【0035】請求項4記載の加熱調理器によれば、請求
項3と同様に、調理皿用取手により上段用調理皿及び下
段用調理皿を持ったときに取手角度が上段用と下段用と
が逆になることがなく、どちらの調理皿も取り扱いやす
くなる。According to the heating cooker of the fourth aspect, similarly to the third aspect, when the upper and lower cooking plates are held by the cooking dish handle, the handle angles are different between the upper and lower stages. Will not be reversed and both dishes will be easier to handle.
【図1】本発明の一実施例を示すもので、(A)は上段
用調理皿を持った状態の要部の縦断側面図、(B)は下
段用調理皿を持った状態の要部の縦断側面図FIG. 1 shows an embodiment of the present invention, in which (A) is a vertical cross-sectional side view of an essential part with an upper cooking dish, and (B) is an essential part with a lower cooking dish. Vertical side view of
【図2】上段用調理皿及び下段用調理皿を加熱調理室に
セットした状態の縦断側面図FIG. 2 is a vertical sectional side view showing a state where the upper cooking dish and the lower cooking dish are set in a heating cooking chamber.
【図3】機械室部分を示す破断側面図FIG. 3 is a cutaway side view showing a machine room portion.
【図4】一部を破断して示す平面図FIG. 4 is a plan view showing a part of the structure cut away.
【図5】内ケースの後部壁部分の正面図FIG. 5 is a front view of a rear wall portion of the inner case.
【図6】調理皿用取手の側面図[Fig. 6] Side view of the cooking plate handle
【図7】調理皿用取手の平面図FIG. 7 is a plan view of a cooking plate handle.
1は本体、3は加熱調理室、7は下平面ヒータ(加熱手
段)、10はランプヒータ(加熱手段)、15は熱風供
給装置(加熱手段)、22はマグネトロン(加熱手
段)、25は回転網(回転部)、26は下段用調理皿、
27は上段用調理皿、28は皿本体、29はフランジ
部、30は係合部、31は皿本体、32はフランジ部、
33は脚(非係合部)、34は調理皿用取手、35は
柄、36は係合部、37は下支持部、38は上支持部、
39は第1の係合凹部、40は第2の係合凹部である。Reference numeral 1 is a main body, 3 is a cooking chamber, 7 is a lower plane heater (heating means), 10 is a lamp heater (heating means), 15 is a hot air supply device (heating means), 22 is a magnetron (heating means), and 25 is a rotation. Net (rotating part), 26 is a lower cooking dish,
27 is an upper cooking dish, 28 is a dish body, 29 is a flange portion, 30 is an engaging portion, 31 is a dish body, 32 is a flange portion,
33 is a leg (non-engaging portion), 34 is a cooking dish handle, 35 is a handle, 36 is an engaging portion, 37 is a lower supporting portion, 38 is an upper supporting portion,
Reference numeral 39 is a first engaging recess, and 40 is a second engaging recess.
Claims (4)
と、 それぞれ皿本体の外周部上端部にフランジ部を有し、前
記加熱調理室に出し入れ自在にセットされる上段用調理
皿及び下段用調理皿とを備えた加熱調理器において、 前記上段用調理皿のフランジ部と下段用調理皿のフラン
ジ部との形態を異ならせ、 上段用調理皿及び下段用調理皿を保持するための調理皿
用取手の係合部を上段用調理皿のフランジ部に係合させ
たときの調理皿用取手の水平面に対する取手角度αと、
調理皿用取手の係合部を下段用調理皿のフランジ部に係
合させたときの調理皿用取手の水平面に対する取手角度
βとの関係が、α<βとなるように設定したことを特徴
とする加熱調理器。1. A main body having a heating cooking chamber and a heating means, and a flange portion at the upper end of the outer peripheral portion of the dish main body, for upper and lower cooking plates and lower tiers which are set in and out of the heating cooking chamber. In a heating cooker provided with a cooking dish, a cooking dish for holding the upper cooking dish and the lower cooking dish by changing the form of the flange section of the upper cooking dish and the flange section of the lower cooking dish A handle angle α with respect to the horizontal surface of the cooking dish handle when the engaging portion of the cooking handle is engaged with the flange portion of the upper cooking dish, and
The relation between the handle of the cooking plate handle and the handle angle β with respect to the horizontal plane when the engaging part of the handle of the cooking plate is engaged with the flange of the lower plate is set to be α <β. And cooker.
と係合する係合部を有し、上段用調理皿はその底部に前
記回転部とは係合しない非係合部を有することを特徴と
する請求項1記載の加熱調理器。2. The lower cooking dish has an engaging portion that engages with the rotating portion of the bottom of the heating cooking chamber, and the upper cooking dish has a non-engaging portion that does not engage with the rotating portion at the bottom thereof. The heating cooker according to claim 1, wherein
び下段用調理皿を保持するための調理皿用取手におい
て、 柄の先端部に係合部を備え、この係合部は、上段用調理
皿及び下段用調理皿の皿本体に係合する下支持部と、上
段用調理皿及び下段用調理皿のフランジ部に係合する上
支持部とを有し、かつこの上支持部は、前部に下面が開
放した第1の係合凹部を有すると共に、奥部にこの第1
の係合凹部に連なり第1の係合凹部よりも深い第2の係
合凹部を有し、 第1の係合凹部は上段用調理皿のフランジ部と係合し、
第2の係合凹部は上段用調理皿のフランジ部よりも幅が
狭くかつ高さの高いフランジ部を有する下段用調理皿と
係合する構成であることを特徴とする調理皿用取手。3. A cooking dish handle for holding an upper cooking dish and a lower cooking dish used in a heating cooker, wherein a tip portion of a handle has an engaging portion, and the engaging portion is for the upper cooking dish. A lower support portion that engages with the dish body of the cooking dish and the lower cooking dish, and an upper support portion that engages with the flange portions of the upper cooking dish and the lower cooking dish, and the upper supporting portion includes The front part has a first engaging concave part whose lower surface is open, and the first part is formed in the back part.
Has a second engaging recess that is deeper than the first engaging recess and is continuous with the engaging recess of the first engaging recess, and the first engaging recess engages the flange portion of the upper cooking dish,
A handle for a cooking dish, wherein the second engagement recess is configured to engage with a lower cooking dish having a flange portion having a width narrower and higher than a flange portion of the upper cooking dish.
と、 それぞれ皿本体の外周部上端部にフランジ部を有し、前
記加熱調理室に出し入れ自在にセットされる上段用調理
皿及び下段用調理皿と、 これら上段用調理皿及び下段用調理皿を保持するための
調理皿用取手とを備えた加熱調理器において、 前記上段用調理皿のフランジ部を、下段用調理皿のフラ
ンジ部に対して幅広でかつ高さが低くなるように設定
し、 前記調理皿用取手は柄の先端部に係合部を備え、この係
合部は、上段用調理皿及び下段用調理皿の皿本体に係合
する下支持部と、上段用調理皿及び下段用調理皿のフラ
ンジ部に係合する上支持部とを有し、かつこの上支持部
は、前部に下面が開放した第1の係合凹部を有すると共
に、奥部にこの第1の係合凹部に連なり第1の係合凹部
よりも深い第2の係合凹部を有する構成とし、 調理皿用取手の第1の係合凹部は上段用調理皿のフラン
ジ部と係合し、第2の係合凹部は下段用調理皿のフラン
ジ部と係合することを特徴とする加熱調理器。4. A main body having a heating cooking chamber and heating means, and a flange portion at the upper end of the outer peripheral portion of the dish main body, for upper and lower cooking plates and lower tiers that can be freely set in and out of the heating cooking chamber. In a heating cooker comprising a cooking dish and a cooking dish handle for holding the upper cooking dish and the lower cooking dish, a flange portion of the upper cooking dish is attached to a flange portion of the lower cooking dish. The handle for cooking plate is set wide and the height is low, and the handle for cooking plate is provided with an engaging portion at the tip of the handle, and the engaging portion is the dish body of the upper cooking dish and the lower cooking dish. A lower support part engaging with the upper cooking plate and an upper supporting part engaging with a flange part of the upper cooking dish and the lower cooking dish, and the upper supporting part has a first lower surface opened to the front. It has an engaging recess and is connected to this first engaging recess at the back, and the first engaging And a second engaging recess deeper than the lower part, wherein the first engaging recess of the cooking plate handle engages with the flange of the upper cooking dish, and the second engaging recess engages the lower cooking dish. A heating cooker characterized by engaging with a flange portion of a.
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP05162003A JP3106037B2 (en) | 1993-06-30 | 1993-06-30 | Handles for cooking devices and cooking dishes |
CN 94107706 CN1069483C (en) | 1993-06-30 | 1994-06-29 | Handles of heating cooker and cooking plate |
KR1019940015092A KR970003145B1 (en) | 1993-06-30 | 1994-06-29 | Handles of heating cooker and cooking plate |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP05162003A JP3106037B2 (en) | 1993-06-30 | 1993-06-30 | Handles for cooking devices and cooking dishes |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0716161A true JPH0716161A (en) | 1995-01-20 |
JP3106037B2 JP3106037B2 (en) | 2000-11-06 |
Family
ID=15746197
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP05162003A Expired - Fee Related JP3106037B2 (en) | 1993-06-30 | 1993-06-30 | Handles for cooking devices and cooking dishes |
Country Status (3)
Country | Link |
---|---|
JP (1) | JP3106037B2 (en) |
KR (1) | KR970003145B1 (en) |
CN (1) | CN1069483C (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007315697A (en) * | 2006-05-26 | 2007-12-06 | Toshiba Corp | Heating cooking apparatus |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7496132B2 (en) | 1999-03-15 | 2009-02-24 | Kg Electronics Inc. | Pilot signals for synchronization and/or channel estimation |
US7643540B2 (en) | 1999-03-15 | 2010-01-05 | Lg Electronics Inc. | Pilot signals for synchronization and/or channel estimation |
KR100294711B1 (en) | 1999-03-15 | 2001-07-12 | 서평원 | Frame Synchronization Method using Optimal Pilot Symbol |
CN100399970C (en) * | 2000-08-28 | 2008-07-09 | 株式会社星昌Mart | Clamp for clamping cooking utnesils |
-
1993
- 1993-06-30 JP JP05162003A patent/JP3106037B2/en not_active Expired - Fee Related
-
1994
- 1994-06-29 CN CN 94107706 patent/CN1069483C/en not_active Expired - Fee Related
- 1994-06-29 KR KR1019940015092A patent/KR970003145B1/en not_active IP Right Cessation
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007315697A (en) * | 2006-05-26 | 2007-12-06 | Toshiba Corp | Heating cooking apparatus |
Also Published As
Publication number | Publication date |
---|---|
CN1069483C (en) | 2001-08-08 |
JP3106037B2 (en) | 2000-11-06 |
KR970003145B1 (en) | 1997-03-14 |
CN1102771A (en) | 1995-05-24 |
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