JPH10125453A - Heating cooker for electromagnetic induction heating cooker - Google Patents
Heating cooker for electromagnetic induction heating cookerInfo
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- JPH10125453A JPH10125453A JP27441496A JP27441496A JPH10125453A JP H10125453 A JPH10125453 A JP H10125453A JP 27441496 A JP27441496 A JP 27441496A JP 27441496 A JP27441496 A JP 27441496A JP H10125453 A JPH10125453 A JP H10125453A
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、電磁誘導加熱調理
器用の被加熱調理具に関し、使用中の火傷や調理中の発
煙及び発火等の危険を防止した安全性の高い、また調理
物の焦げ付きなどの少ない使い勝手の良い被加熱調理具
に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking utensil for an electromagnetic induction heating cooker, which is highly safe and prevents the danger of burning during use, smoke and ignition during cooking, and the like, and the burning of cooked food. The present invention relates to an easy-to-use cooked utensil having a small number of components.
【０００２】[0002]
【従来の技術】一般に、電磁誘導加熱調理器用の被加熱
調理具としては次に示すような種々のものが用いられて
いる。例えば鉄、ステンレスなどの磁性金属を加工した
もの。または上記磁性金属材料とアルミニウムの非磁性
金属材料とのクラッド材を加工したもの。さらにアルミ
ニウムなどの非磁性金属材料またはセラミックス材料を
用いた調理具の裏面に鉄やステンレスなどの磁性金属材
料をロー付、拡散接合または溶射法などの方法により一
体化したもの。上述した被加熱調理具なかで鉄、ステン
レスなどの磁性金属を加工したものが安価でありよく使
用されている。また、最近ではアルミニウムなどの非磁
性金属材料またはセラミックス材料を用いた調理具の裏
面に鉄やステンレスなどの磁性金属材料をロー付、拡散
接合または溶射法などの方法により一体化したものも多
く使われ始めた。特に調理具としてアルミニウムのダィ
キャスト成型品を用いたものが安価でいろいろな形状に
加工出来るためよく使用されている。2. Description of the Related Art Generally, various types of cookers to be heated for an electromagnetic induction heating cooker as described below are used. For example, processed magnetic metals such as iron and stainless steel. Alternatively, a material obtained by processing a clad material of the above magnetic metal material and a nonmagnetic metal material of aluminum. In addition, a magnetic metal material such as iron or stainless steel is brazed to the back surface of a cookware using a nonmagnetic metal material such as aluminum or a ceramic material, and is integrated by a method such as diffusion bonding or thermal spraying. Among the above-mentioned cookers to be heated, those prepared by processing magnetic metals such as iron and stainless steel are inexpensive and are often used. Recently, cookware using a non-magnetic metal material such as aluminum or a ceramic material is often used in which a magnetic metal material such as iron or stainless steel is integrated with a back surface by diffusion bonding or thermal spraying. We have begun. In particular, cookware using aluminum die-cast products are widely used because they are inexpensive and can be processed into various shapes.
【０００３】[0003]
【発明が解決しようとする課題】しかし、このような従
来の被加熱調理具では電磁誘導加熱調理器の本体側で調
理中の被加熱調理具の温度を制御し所定の温度にコント
ロールしたり安全性の面より一定温度以上にならないよ
うにコントロールしているがこれらの温度を制御する温
度センサーが本体側に内蔵され熱伝導の悪いセラミック
プレートを介して被加熱調理具の温度制御を行うような
構成のため精度よく被加熱調理具の温度をコントロール
することが難しい。特に被加熱調理具の底面のソリが大
きいものではより誤差が大きくなる。このため例えば揚
げ物調理をしている時に油の発火する温度以上に上昇し
たり、またフライパンで油を引き加熱している時に油の
発煙や発火が生じたり、さらに温度が上昇しているのを
知らずに触り火傷をしたりと安全面で問題があった。一
方、カレーやスープを再加熱している時に鍋底に焦げ付
きが起こるなど使い勝手の面においても問題があった。However, in such a conventional cooker, the temperature of the cooker being cooked is controlled on the main body side of the electromagnetic induction heating cooker so that the cooker can be controlled to a predetermined temperature. Although the temperature is controlled so that it does not exceed a certain temperature from the aspect of sex, a temperature sensor that controls these temperatures is built in the main body side and controls the temperature of cooked utensils through a ceramic plate with poor heat conduction Due to the configuration, it is difficult to accurately control the temperature of the cooked food. In particular, the error becomes larger when the bottom of the heated cooker has a large warp. For this reason, for example, the temperature may rise above the temperature at which oil ignites during cooking of fried foods, or smoke or ignition of oil may occur when oil is pulled and heated in a frying pan, or the temperature may further increase. There was a problem in safety, such as touching and burning without knowing. On the other hand, there was also a problem in terms of usability, such as scorching of the bottom of the pan when the curry or soup was reheated.
【０００４】本発明は、上記課題に鑑み、安全性および
使い勝手の優れた電磁誘導加熱調理器用の被加熱調理具
を提供しようとするものである。The present invention has been made in view of the above problems, and has as its object to provide a cooker for an electromagnetic induction heating cooker which is excellent in safety and ease of use.
【０００５】[0005]
【課題を解決するための手段】上記課題を解決するため
に本発明は、金属製または非金属製の調理具の裏面に溶
射法により所定のキュリー温度を有する感温ステンレス
からなる発熱層を形成させることによりなされるもので
ある。SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention forms a heat-generating layer made of a temperature-sensitive stainless steel having a predetermined Curie temperature on the back surface of a metal or non-metal cookware by a thermal spraying method. This is done by causing
【０００６】また、第２の手段として、金属製または非
金属製の調理具の裏面に溶射法により所定のキュリー温
度を有する感温ステンレスからなる発熱層を、さらにそ
の外側に亜鉛またはアルミニウムの少なくともいずれか
の成分からなる防錆層１と耐熱塗料からなる防錆層２の
少なくともいずれかの防錆層を形成させることによりな
されるものである。As a second means, a heating layer made of a temperature-sensitive stainless steel having a predetermined Curie temperature by a thermal spraying method is provided on the back surface of a metal or non-metal cooking utensil, and at least a zinc or aluminum material is provided outside the heating layer. This is achieved by forming at least one of the rust preventive layer 1 composed of any component and the rust preventive layer 2 composed of a heat-resistant paint.
【０００７】[0007]
【発明の実施の形態】本発明は、感温ステンレスをキュ
リー温度を有する材料としている。従って、キュリー温
度により磁性特性が強磁性体から常磁性体に変化する。
このため、この材料を電磁誘導加熱調理器で加熱すると
キュリー温度までは従来の鉄やステンレスの材料と同様
に所定の消費電力が得られ温度が上昇するがキュリー温
度に到達するとアルミニウムや銅などの材料と同じ磁気
特性に変化するため急激に消費電力が低下する。この消
費電力の変化がキュリー温度を境にして起こるためこの
温度で自動的に温度制御されることになる。従って感温
ステンレスのキュリー温度を何度にするかによってに制
御する温度を自由に選択することが出来る。例えばキュ
リー温度が２２０℃の感温ステンレスでてんぷら鍋を加
工し、このてんぷら鍋で揚げ物をすればいかなる条件の
もとでも油の温度が２２０℃を越えることがないため油
の発火は起こらない。また２６０℃のものを用いフライ
パンを加工し、これを用いて調理をすれば油の発煙や発
火は起こらない。また火傷の頻度も極めて少なくなり仮
に火傷をしても軽症で済む。このように感温ステンレス
を被加熱調理具として用いることにより安全性および使
い勝手に優れたものとなる。DETAILED DESCRIPTION OF THE INVENTION In the present invention, temperature-sensitive stainless steel is used as a material having a Curie temperature. Therefore, the magnetic properties change from a ferromagnetic material to a paramagnetic material depending on the Curie temperature.
For this reason, when this material is heated with an electromagnetic induction heating cooker, a predetermined power consumption is obtained and the temperature rises up to the Curie temperature as in the case of conventional iron and stainless steel materials, but when the Curie temperature is reached, aluminum and copper etc. Since the magnetic properties change to the same as those of the material, the power consumption sharply decreases. Since this change in power consumption occurs at the Curie temperature, the temperature is automatically controlled at this temperature. Therefore, the temperature to be controlled can be freely selected depending on the number of Curie temperatures of the temperature-sensitive stainless steel. For example, if a tempura pot is processed with a temperature-sensitive stainless steel having a Curie temperature of 220 ° C. and fried in this tempura pot, the oil temperature does not exceed 220 ° C. under any conditions, so that oil ignition does not occur. Further, if a frying pan is processed using a material having a temperature of 260 ° C. and cooked using the frying pan, smoking or ignition of oil does not occur. In addition, the frequency of burns is extremely low, so that even if burns occur, the severity of the burn can be reduced. The use of the temperature-sensitive stainless steel as the cooking utensil results in excellent safety and ease of use.
【０００８】しかし、感温ステンレスの熱伝導は一般に
悪い。またキュリー温度によって多少異なるが、一般に
クロム含有量が少ないため耐食性が劣る。しかし、この
ような二つの欠点はそれぞれ次のような工夫により改善
することが出来る。まず低熱伝導性については熱伝導に
優れたアルミニウムや銅などとクラッド化もしくは一体
化することにより改善することが可能である。一方、低
耐食性については出来るだけ外部に露出する面積を低減
するような設計をすることにより改善出来る。例えば感
温ステンレス単体で鍋を加工せずに既存の被加熱調理具
を利用しこれらの裏面に発熱体として感温ステンレスを
使用したり、または感温ステンレスが露出する部分を耐
食性に優れた塗膜で被覆するなどの方法が考えられる。
特に本発明の構成は前述した課題を解決することが可能
である。一方、本発明では感温ステンレスの一体化方法
として溶射法を提案しているがこの方法を用いることに
より従来のクラッド化やロー付、さらに拡散接合などの
方法で見られるキュリー温度の変化や接合強度の低下と
いった現象を抑制することが出来る。これは溶射法では
溶融・硬化といった現象が瞬時に起こるため他の材料と
の化学的な反応が生じる時間がなくキュリー温度の変化
はほとんど起こらない。また被加熱調理具の表面とはア
ンカー効果により強固に接合しているため接合強度の問
題もない。[0008] However, heat conduction of thermosensitive stainless steel is generally poor. Further, although slightly different depending on the Curie temperature, corrosion resistance is generally inferior due to low chromium content. However, these two drawbacks can be improved by the following measures. First, low thermal conductivity can be improved by cladding or integrating with aluminum, copper, or the like having excellent thermal conductivity. On the other hand, low corrosion resistance can be improved by designing such that the area exposed to the outside is reduced as much as possible. For example, using a heat-sensitive stainless steel alone as a heating element without processing a pot, use a heat-sensitive stainless steel as a heating element on the back side of the pot, or apply a coating with excellent corrosion resistance to the part where the temperature-sensitive stainless steel is exposed. A method such as coating with a film can be considered.
In particular, the configuration of the present invention can solve the above-described problems. On the other hand, in the present invention, a thermal spraying method is proposed as a method of integrating a temperature-sensitive stainless steel. A phenomenon such as a decrease in strength can be suppressed. This is because in the thermal spraying method, phenomena such as melting and hardening occur instantaneously, and there is no time for a chemical reaction with other materials to occur, and the Curie temperature hardly changes. In addition, there is no problem of bonding strength because the surface of the cooked food is firmly bonded by the anchor effect.
【０００９】なお、本発明の溶射法では被加熱調理具の
形状が複雑になっても対応が可能であり、さらに溶射法
では発熱層が比較的多孔質となるため被加熱調理具と熱
膨張係数が異なる場合でも熱衝撃に対して柔軟に対応す
ることが出来るため熱衝撃性に優れるという効果が得ら
れる。また亜鉛やアルミニウムによる防錆層の形成や耐
熱塗料による防錆層の形成により発熱層を一層安定化す
ることが出来るため可能な限り防錆層を形成させた方が
よい。しかし、従来の鉄を用いたものに比較して本発明
の感温ステンレスではニッケルやクロム元素が多少なり
とも含有されるため鉄に比較して耐熱性や耐食性に優れ
るため上述の防錆層の形成に対しては余り神経質になる
必要がない。The thermal spraying method according to the present invention can cope with the complicated shape of the cooking utensil to be heated. Further, in the thermal spraying method, since the heating layer becomes relatively porous, the thermal expansion method is not compatible with the thermal expansion method. Even when the coefficients are different, it is possible to flexibly cope with the thermal shock, so that an effect that the thermal shock resistance is excellent can be obtained. Further, since the heat generating layer can be further stabilized by forming a rust preventive layer using zinc or aluminum or forming a rust preventive layer using a heat resistant paint, it is better to form a rust preventive layer as much as possible. However, the temperature-sensitive stainless steel of the present invention has more heat or corrosion resistance than iron because it contains nickel or chromium element more or less than the conventional one using iron. You don't have to be too nervous about the formation.
【００１０】なお、本発明において溶射法としてはアー
ク溶射やガス溶射のいずれでも良い。また使用する感温
ステンレスのキュリー温度としては室温以上から６００
℃以下がよいが、特によく使用する温度域としては１０
０℃から３００℃までがよい。さらに使用する材料組成
としてはニッケル−鉄系もしくはニッケル−鉄−クロム
系がよい。In the present invention, the thermal spraying method may be any of arc thermal spraying and gas thermal spraying. The Curie temperature of the temperature-sensitive stainless steel used is from room temperature or higher to 600
° C or less is good, but the temperature range that is particularly frequently used is 10 ° C.
0 ° C to 300 ° C is good. Further, as a material composition to be used, a nickel-iron system or a nickel-iron-chromium system is preferable.
【００１１】[0011]
（実施例１）図１において、１はＡＤＣ−１を用いたア
ルミニウム合金からなり俗にフライパンと言われる調理
容器で２は前記調理容器底板の裏面に感温ステンレスを
アーク溶射法により形成した発熱層である。なお、感温
ステンレスの組成は表１に示す通りであり、キュリー温
度は２５０℃である。また発熱層の厚みは約６００ミク
ロンである。３は調理容器内面に被覆処理されたフッ素
コートである。(Example 1) In FIG. 1, reference numeral 1 denotes a cooking vessel made of an aluminum alloy using ADC-1 and commonly called a frying pan. Reference numeral 2 denotes heat generated by forming a temperature-sensitive stainless steel on the back surface of the cooking vessel bottom plate by an arc spraying method. Layer. The composition of the temperature-sensitive stainless steel is as shown in Table 1, and the Curie temperature is 250 ° C. The thickness of the heat generating layer is about 600 microns. Numeral 3 is a fluorine coat coated on the inner surface of the cooking vessel.
【００１２】[0012]
【表１】 [Table 1]
【００１３】このような構成の被加熱調理具を用いて調
理実験を行った。なお、参考のために感温ステンレスの
代わりに鉄を用いた被加熱調理具についても同様に調理
実験を行った。調理実験は市販の電磁誘導加熱調理器を
用い、この上にそれぞれの被加熱調理具を設置しサラダ
油を大さじ１杯注ぎ、ステーキを３枚連続で焼いた。こ
の時の被加熱調理具の調理面の温度変化を図２にそれぞ
れ示した。また調理中の発煙の有無について表２にまと
めた。A cooking experiment was performed using the cooked utensil having such a configuration. For reference, a cooking experiment was similarly performed for a cooker to be heated using iron instead of temperature-sensitive stainless steel. In the cooking experiment, a commercially available electromagnetic induction heating cooker was used, and each cooked utensil was placed on the cooker, one tablespoon of salad oil was poured, and three steaks were baked continuously. FIG. 2 shows the temperature change of the cooking surface of the cooked utensil at this time. Table 2 summarizes the presence or absence of smoke during cooking.
【００１４】[0014]
【表２】 [Table 2]
【００１５】図２より明かなように発熱層として鉄を用
いた従来品では温度変動は大きく最高温度は３２０℃に
も達し、平均安定温度も２８０℃と高かった。これに対
して発熱層として感温ステンレスを用いた本発明品では
最高温度と安定温度が同じであり、キュリー温度の２５
０℃で制御された。一方、表２から明かなように従来品
では調理中に数回の発煙が見られたのに対して本発明品
ではまったく見られなかった。As is clear from FIG. 2, in the conventional product using iron as the heat generating layer, the temperature fluctuation was large, the maximum temperature reached 320 ° C., and the average stable temperature was as high as 280 ° C. In contrast, in the case of the present invention using a temperature-sensitive stainless steel as the heat generating layer, the maximum temperature and the stable temperature are the same, and the Curie temperature of 25 is used.
Controlled at 0 ° C. On the other hand, as is clear from Table 2, the conventional product produced smoke several times during cooking, whereas the product of the present invention did not.
【００１６】（実施例２）図１と同様の構成の被加熱調
理具を実施例１で示す溶射法で感温ステンレスからなる
発熱層を形成したものと一般的に行われるロー付にて形
成したものを準備した。これらの被加熱調理具を次の方
法にて評価した。評価は電磁誘導加熱調理器の上に被加
熱調理具を設置し３０分間空焼きしこの後水没するとい
う方法にて行った。上記操作を１サイクルとして発熱層
２の変化が生じるまで行った。この時の評価結果を表３
に示した。表３に示すように本発明の溶射法にて形成し
た発熱層２を有する被加熱調理具では従来の一般的なロ
ー付法に比較して発熱層２の熱衝撃性に優れた特性を示
した。(Embodiment 2) A heating utensil having the same structure as that shown in FIG. 1 is formed by forming a heat-generating layer made of temperature-sensitive stainless steel by the thermal spraying method shown in Embodiment 1 and brazing, which is generally performed. I prepared something. These cooked utensils were evaluated by the following method. The evaluation was performed by placing a cooked utensil on an electromagnetic induction heating cooker, baking for 30 minutes, and then submerging in water. The above operation was performed as one cycle until the heating layer 2 changed. Table 3 shows the evaluation results at this time.
It was shown to. As shown in Table 3, the heated cooker having the heat generating layer 2 formed by the thermal spraying method of the present invention shows characteristics superior in the thermal shock resistance of the heat generating layer 2 as compared with the conventional general brazing method. Was.
【００１７】[0017]
【表３】 [Table 3]
【００１８】（実施例３）図３に本発明の他の実施例を
示す。１、２及び３は実施例１と同様であり、それぞれ
フライパンを示す調理容器、発熱層及びフッ素コートで
ある。４は発熱層２の上にアーク溶射法により形成させ
た亜鉛からなる防錆層１であり５はフッ素系耐熱塗料か
らなる防錆層２である。このような構成の被加熱調理具
を用いて耐食性の評価を行った。(Embodiment 3) FIG. 3 shows another embodiment of the present invention. Reference numerals 1, 2, and 3 are the same as those in the first embodiment, and respectively represent a cooking vessel, a heat generating layer, and a fluorine coat, which represent a frying pan. Reference numeral 4 denotes a rust preventive layer 1 made of zinc formed on the heat generating layer 2 by an arc spraying method, and reference numeral 5 denotes a rust preventive layer 2 made of a fluorine-based heat-resistant paint. The corrosion resistance was evaluated using the cooker having such a configuration.
【００１９】なお、参考のために感温ステンレスの代わ
りに従来の鉄を用いた被加熱調理具及び実施例１の被加
熱調理具についてもそれぞれ同様に行った。耐食性は電
磁誘導加熱調理器を用いて所定の時間野菜炒めを行いこ
の後一定濃度の食塩水中に一晩浸漬するという操作を１
サイクルとし、これを繰り返した時発熱層部分に発錆が
見られる回数を比較した。この結果を表４に示した。For the sake of reference, the same procedure was carried out for the cooker to be heated using conventional iron instead of the temperature-sensitive stainless steel and the cooker to be heated in Example 1. The corrosion resistance was measured by stir-friing vegetables for a certain period of time using an electromagnetic induction heating cooker, and then immersing them in a saline solution of a certain concentration overnight.
A cycle was repeated, and the number of times that rust was observed in the heat generating layer portion when this was repeated was compared. The results are shown in Table 4.
【００２０】[0020]
【表４】 [Table 4]
【００２１】表４に示すように鉄を発熱層２に用いさら
に亜鉛及び耐熱塗料の防錆層１及び２を形成させた従来
品では僅か５回で発錆が見られた。また実施例１の本発
明品では防錆層がないにも係わらず１２回と従来のもの
より長くなった。これに対して防錆層１および２を形成
させた実施例２の本発明品では５１回と飛躍的に長くな
り耐食性に著しい効果が得られた。As shown in Table 4, in the conventional product in which iron was used for the heat generating layer 2 and the rust preventive layers 1 and 2 of zinc and heat-resistant paint were formed, rust generation was observed only five times. In addition, the product of the present invention of Example 1 was 12 times longer than that of the conventional product although there was no rust preventive layer. On the other hand, in the case of the product of the present invention of Example 2 in which the rustproof layers 1 and 2 were formed, the number was greatly increased to 51 times, and a remarkable effect on the corrosion resistance was obtained.
【００２２】（実施例４）図４に本発明の他の実施例を
示す。図４において、１１はＡＤＣ−１を用いたアルミ
ニウム合金からなり俗にＩＨ鍋と言われる調理容器で１
２は前記調理容器底板の裏面に感温ステンレスをガス溶
射法により形成した発熱層である。なお、感温ステンレ
スのキュリー温度は１２０℃である。１３は調理容器内
面に被覆処理されたフッ素コートである。この被加熱調
理具を用いカレーを作った。この時の被加熱調理具の内
底面の焦げ付き度合いを調べた。なお、参考のために感
温ステンレスの代わりに鉄を用いた被加熱調理具につい
ても同様に行った。この時の焦げ付き度合いを表５にま
とめた。(Embodiment 4) FIG. 4 shows another embodiment of the present invention. In FIG. 4, a reference numeral 11 denotes a cooking container made of an aluminum alloy using ADC-1 and commonly called an IH pan.
Reference numeral 2 denotes a heat generating layer formed of a temperature-sensitive stainless steel on the back surface of the bottom plate of the cooking vessel by a gas spraying method. The Curie temperature of the temperature-sensitive stainless steel is 120 ° C. Reference numeral 13 denotes a fluorine coat coated on the inner surface of the cooking vessel. Curry was made using this cooked food. At this time, the degree of scorching on the inner bottom surface of the cooked utensil was examined. For reference, the same procedure was carried out for cooked utensils using iron instead of temperature-sensitive stainless steel. Table 5 summarizes the degree of scorching at this time.
【００２３】[0023]
【表５】 [Table 5]
【００２４】表５に示すように発熱層として鉄を用いた
従来品では鍋底の数カ所に焦げ付きが見られたが発熱層
として感温ステンレスを用いた本発明品では焦げ付きは
ほとんど見られず焦げ付き防止に著しい効果が得られ
た。As shown in Table 5, in the conventional product using iron as the heat-generating layer, scorching was observed at several places on the bottom of the pan, but in the present invention using thermosensitive stainless steel as the heat-generating layer, almost no scorching was observed and non-sticking was prevented. A remarkable effect was obtained.
【００２５】以上、本発明の実施例について示したが、
本発明の実施例において金属製または非金属製の調理具
としてアルミダィキャスト製のものを用いたが特にこれ
に限定されるものではなく他のステンレス、鉄、銅及び
ガラスさらに土鍋などでもよい。さらに防錆層として亜
鉛からなる防錆層１と耐熱塗料からなる防錆層２の両方
を形成させたがどちらか一方でもよく、さらに亜鉛に代
えてアルミニウムもしくは亜鉛−アルミニウム合金でも
よい。The embodiments of the present invention have been described above.
In the embodiment of the present invention, a metal or non-metal cooker made of aluminum die-cast is used. However, the cooker is not particularly limited to this and may be other stainless steel, iron, copper, glass, and a clay pot. . Further, both a rust preventive layer 1 made of zinc and a rust preventive layer 2 made of a heat-resistant paint were formed as a rust preventive layer, but either one may be used, and aluminum or a zinc-aluminum alloy may be used instead of zinc.
【００２６】[0026]
【発明の効果】以上のように、本発明の電磁誘導加熱調
理器用の被加熱調理具は、金属製または非金属製の調理
具の裏面に溶射法により所定のキュリー温度を有する感
温ステンレスからなる発熱層を形成させることにより、
また発熱層の外側に亜鉛またはアルミニウムの少なくと
もいずれかの成分からなる防錆層１と耐熱塗料からなる
防錆層２の少なくともいずれかの防錆層を形成させるこ
とにより、さらに溶射法としてアーク溶射またはガス溶
射のいずれかを用いることにより、安全性および使い勝
手の優れた、また耐食性や発熱層の特性に優れた電磁誘
導加熱調理器用の被加熱調理具を提供することができ
る。As described above, the cooked utensil for the electromagnetic induction heating cooker of the present invention is made of a temperature-sensitive stainless steel having a predetermined Curie temperature by spraying on the back surface of a metal or non-metal cooker. By forming a heating layer,
Further, by forming at least one of a rust preventive layer 1 made of at least one of zinc and aluminum and a rust preventive layer 2 made of a heat-resistant paint on the outside of the heat generating layer, arc spraying is further performed as a thermal spraying method. Alternatively, by using any of gas spraying, it is possible to provide a cooker to be heated for an electromagnetic induction heating cooker which is excellent in safety and ease of use, and excellent in corrosion resistance and characteristics of a heat generating layer.
【図１】本発明の実施例１の被加熱調理具の断面図FIG. 1 is a sectional view of a cooker to be heated according to a first embodiment of the present invention.
【図２】同被加熱調理具の調理面の温度変化の特性図FIG. 2 is a characteristic diagram of a temperature change of a cooking surface of the cooked cooking utensil.
【図３】本発明の実施例３の被加熱調理具の断面図FIG. 3 is a cross-sectional view of a cooker to be heated according to a third embodiment of the present invention.
【図４】本発明の実施例４の被加熱調理具の断面図FIG. 4 is a sectional view of a cooker to be heated according to a fourth embodiment of the present invention.
１，１１ 調理容器 ２，１２ 発熱層 ４， 防錆層１ ５， 防錆層２ 1,11 Cooking container 2,12 Heat generation layer 4, Rust prevention layer 1,5 Rust prevention layer 2
Claims (3)
リー温度を有する感温ステンレスからなる発熱層を形成
させた電磁誘導加熱調理器用の被加熱調理具。1. A heated cooker for an electromagnetic induction heating cooker having a heating layer made of a temperature-sensitive stainless steel having a predetermined Curie temperature formed on the back surface of the cooker by a thermal spraying method.
ムの少なくともいずれかの成分からなる防錆層１と耐熱
塗料からなる防錆層２の少なくともいずれかの防錆層を
形成した請求項１記載の電磁誘導加熱調理器用の被加熱
調理具。2. A rust-preventive layer 1 made of at least one of zinc and aluminum and at least one of a rust-preventive layer 2 made of a heat-resistant paint are formed outside the heat-generating layer. Cooked utensils for the electromagnetic induction heating cooker of the present invention.
ずれかの方法である請求項１または２記載の電磁誘導加
熱調理器用の被加熱調理具。3. The cooker for an electromagnetic induction heating cooker according to claim 1, wherein the thermal spraying method is one of an arc spraying method and a gas spraying method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP27441496A JPH10125453A (en) | 1996-10-17 | 1996-10-17 | Heating cooker for electromagnetic induction heating cooker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP27441496A JPH10125453A (en) | 1996-10-17 | 1996-10-17 | Heating cooker for electromagnetic induction heating cooker |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH10125453A true JPH10125453A (en) | 1998-05-15 |
Family
ID=17541346
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP27441496A Pending JPH10125453A (en) | 1996-10-17 | 1996-10-17 | Heating cooker for electromagnetic induction heating cooker |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH10125453A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011064455A1 (en) * | 2009-11-26 | 2011-06-03 | Iittala Group Oy Ab | Cooking vessel applicable for induction heating and method for manufacturing thereof |
| US8740007B2 (en) | 2010-11-08 | 2014-06-03 | Industrial Technology Research Institute | Cooking utensil and manufacturing method thereof |
| CN107028476A (en) * | 2016-02-04 | 2017-08-11 | 张勇涛 | A kind of Curie's cooking apparatus for the sensing that suspends |
| CN108851932A (en) * | 2017-05-12 | 2018-11-23 | 佛山市顺德区美的电热电器制造有限公司 | Cookware, cookware component and kitchen appliance |
| FR3135888A1 (en) | 2022-05-30 | 2023-12-01 | Seb S.A. | COATED METAL COOKING RACK THAT CAN BE HEATED BY INDUCTION |
-
1996
- 1996-10-17 JP JP27441496A patent/JPH10125453A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011064455A1 (en) * | 2009-11-26 | 2011-06-03 | Iittala Group Oy Ab | Cooking vessel applicable for induction heating and method for manufacturing thereof |
| US8740007B2 (en) | 2010-11-08 | 2014-06-03 | Industrial Technology Research Institute | Cooking utensil and manufacturing method thereof |
| CN107028476A (en) * | 2016-02-04 | 2017-08-11 | 张勇涛 | A kind of Curie's cooking apparatus for the sensing that suspends |
| CN108851932A (en) * | 2017-05-12 | 2018-11-23 | 佛山市顺德区美的电热电器制造有限公司 | Cookware, cookware component and kitchen appliance |
| FR3135888A1 (en) | 2022-05-30 | 2023-12-01 | Seb S.A. | COATED METAL COOKING RACK THAT CAN BE HEATED BY INDUCTION |
| WO2023232680A1 (en) | 2022-05-30 | 2023-12-07 | Seb S.A. | Coated metal cooking vessel that can be heated by induction |
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