JPH10137111A - Heat cooker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To greatly increase thermal efficiency and considerably reduce cooking time by providing, inside a heat cooker, a hot air introducing parts having a smoke-collecting suction port between an opening for introducing hot air and an air discharging opening. SOLUTION: Hot air generated by igniting a gas heater 15 is introduced from a flame leading part 3 to a pot part 2 to heat food ingredients on a heat cooking plate 12 and flows into the pot part 2 from around the heat cooking plate 12 to raise temperature inside of the pot part 2. On the other hand, a part of the hot air pass through the flame introducing part 3 flows into each opening for introducing hot air 6 of a pair of hot air induction parts 4, and is discharged outside from each of air discharging openings 5 on the upper surface of the pot part 2. By ejector effect caused by passing hot air through hollow parts 4a of the hot air introducing parts 4, the smoke containing bad smell generated by roasting the food ingredients 13 in the pot part 2 is sucked from a collected smoke suction port 7 into the hot air introducing part 4. The sucked smoke is secondary burned to be make smokeless, before the smoke is discharged from the air discharging openings 5.

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【０００１】[0001]

【発明の属する技術分野】本発明は食材を加熱して調理
する加熱調理器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 device for heating foods for cooking.

【０００２】[0002]

【従来の技術】従来、加熱調理器を利用した焼き物料理
の種類は多く、焼き物料理の場合、特に器具そのものの
性能が料理の味を決定する大きな要因となっている。昔
から焼き物料理は、遠火の強火が魚などの食材を美味し
く焼く秘訣とされているが、焼いている最中には多量の
煙と悪臭が発生するし、屋内が煙で煤けるとともに臭い
がこもり不快感を与えるという問題点を有していた。ま
た、近年の住宅事情では、家屋が密集していることか
ら、屋外へ放出される煙や悪臭などが問題となってい
る。そこで、できるだけ煙を出さないように種々検討が
なされ、例えば蓋にヒータを取り付けることにより、加
熱調理器内で発生した煙を蓋側の上部空間において二次
燃焼させたり、加熱調理器に電動式の消煙装置を配備し
て消煙するものなどが開発されている。蓋にヒータを設
けたり、電動式の消煙装置を配備したものは、加熱調理
器の構造が複雑なため、加熱調理器の製造原価が上りコ
スト高を招くと共に、使用に当ってはその手入れが面倒
で保守性に欠けるという課題を有していた。また、通常
の加熱調理器は鍋部の底部が平坦であるので、コンロの
炎や熱風は、鍋部の底部に沿って外部へ逃げ、一般にそ
の熱効率は４５％前後程度しかなく熱効率が悪く省エネ
ルギー特性に欠けるという課題があった。さらに、網や
フライパン等の加熱調理器により食材を焼く場合には、
食材の上面には熱が廻り難いため、箸やフライパン返し
を用いて、食材を裏返しする必要があり、調理が煩雑で
時間を要すとともに上面が開口しているので、加熱され
た底部の熱が大気中に放熱され省エネルギー性に著しく
欠けるという課題を有していた。また、蓋をして焼くと
蒸し焼きになり、カラッと焼けず、目的とした美味な焼
き物料理ができないという課題を有していた。2. Description of the Related Art Conventionally, there are many types of grilled dishes using a heating cooker, and in the case of grilled dishes, the performance of the utensil itself is a major factor in determining the taste of the dish. For a long time, grilled dishes have long been used as a secret to burning foods such as fish with high heat.However, a large amount of smoke and foul odors are generated during baking, and the indoors are smoked and smelled. There was a problem of giving a feeling of discomfort. Further, in recent housing conditions, since the houses are densely packed, smoke and odor emitted outside have become a problem. Therefore, various studies have been made so as not to emit smoke as much as possible.For example, by attaching a heater to the lid, the smoke generated in the heating cooker is subjected to secondary combustion in the upper space on the lid side, or the electric cooker is electrically driven. A device that removes smoke by deploying a smoke removing device has been developed. In the case where a heater is provided on the lid or an electric smoke eliminator is installed, the cost of manufacturing the heating cooker rises due to the complicated structure of the heating cooker. However, there is a problem that it is troublesome and lacks maintainability. In addition, since the bottom of the cooking pot is flat at the bottom of the pan, the stove flame and hot air escape to the outside along the bottom of the pan, and its thermal efficiency is generally only about 45%, which is poor thermal efficiency and energy saving. There was a problem of lacking characteristics. Furthermore, when baking ingredients with a heating cooker such as a net or frying pan,
Since the heat is difficult to flow on the top of the food, it is necessary to turn the food over using chopsticks or a frying pan, which is cumbersome and time-consuming, and the top is open. However, there is a problem that the heat is released into the atmosphere and the energy saving is remarkably lacking. In addition, there is also a problem that when it is baked with a lid, it becomes steamed, it does not bake quickly, and it is not possible to make a delicious delicious grilled dish.

【０００３】そこで、本発明者はこれらの課題を解決す
るため鋭意研究した結果、鍋部に蓋部を密閉状態で閉蓋
した場合には、例え鍋部の底部に穴（火災導入口）を設
けてもコンロの炎や熱風などは鍋部内に入らないが、蓋
部を若干持ち上げて、鍋部の上縁と蓋部の下縁との間に
隙間をあけると、炎が絞り込まれて、鍋部内を通過する
ことを見い出し、しかも、この炎の通過時には煙の量が
軽減化されることを見い出し、本発明を完成するに到っ
た。本発明は、熱効率が極めて高く、調理時間を著しく
短縮できるとともに、脱臭及び消煙効果が著しく、さら
に省エネルギー性に優れ、食材の載置スペースが大き
く、食材を裏返すことなく食材の両面焼きができ、しか
も構造が簡単で低原価で量産でき、手入れも容易な加熱
調理器を提供することを目的とする。The inventor of the present invention has conducted intensive studies to solve these problems, and as a result, when the lid is closed in a closed state, a hole (fire inlet) is formed in the bottom of the pan. Even if it is provided, the stove flame or hot air does not enter the pot, but if the lid is lifted slightly and a gap is left between the upper edge of the pot and the lower edge of the lid, the flame is narrowed down, They found that they passed through the pot and found that the amount of smoke was reduced during the passage of the flame, and completed the present invention. INDUSTRIAL APPLICABILITY The present invention has extremely high thermal efficiency, can significantly reduce the cooking time, has a remarkable deodorizing and deodorizing effect, is excellent in energy saving, has a large space for placing the food, and can bake both sides of the food without turning over the food. It is another object of the present invention to provide a heating cooker which has a simple structure, can be mass-produced at low cost, and is easy to maintain.

【０００４】[0004]

【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、蓋部を備えた加熱調理器であって、（ａ）
加熱調理器の底部に開口された火炎導入口を設け、
（ｂ）この火炎導入口付近に熱風導入用開口部を有し、
かつ加熱調理器の上部に排出用開口部を備え、前記両開
口部間に集煙吸込口を備えた熱風誘導部を加熱調理器内
に設けたので、蓋部で鍋部の上部の開口部を密閉して
も、熱風誘導部のドラフト効果により加熱調理器内部空
気の通気路が確保され、これにより火炎を伴った熱風の
全てを火炎導入口から加熱調理器内に導入でき、熱効率
を著しく向上させることができる。また、熱風が熱風誘
導部内を通過中に、この熱風誘導部の側壁から伝熱によ
り該調理器内を加熱するとともに冷却されるので、排出
用開口部からの排気温度を下げ安全性を高めることがで
きる。加熱調理器内の食材から生ずる蒸気や焼ける臭、
煙は、熱風誘導部のエジェクタ効果により、集煙吸込口
から煙等を熱風誘導部内へ吸入し、熱風誘導部内を流れ
る熱風の高熱により二次燃焼されるので、消煙及び消臭
を図ることができる。また、火炎導入口からの熱風によ
る気流や加熱調理器内での対流により加熱調理器内が著
しく短時間で高温化されるので食材の両面焼ができると
ともに輻射熱と対流熱が高温なので遠火の強火を実現で
き、カラッとした極めて美味な焼き物料理を短時間で得
ることができる。SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention relates to a heating cooker provided with a lid, wherein (a)
A flame inlet opening at the bottom of the cooking device is provided,
(B) having an opening for hot air introduction near the flame introduction port,
In addition, the heating cooker is provided with a discharge opening at an upper portion thereof, and a hot air induction portion having a smoke collection inlet provided between the openings is provided in the cooking device. Even if the air is closed, the draft effect of the hot air induction section secures a ventilation path for the air inside the cooking device, so that all of the hot air with the flame can be introduced into the cooking device from the flame inlet, significantly improving the thermal efficiency. Can be improved. In addition, since the inside of the cooker is heated and cooled by the heat transfer from the side wall of the hot air guide portion while the hot air is passing through the hot air guide portion, the temperature of the exhaust air from the discharge opening is lowered to enhance safety. Can be. Steam and burning odors from the ingredients in the cooker,
Smoke is sucked into the hot air induction section from the smoke collection inlet due to the ejector effect of the hot air induction section, and the secondary combustion occurs due to the high heat of the hot air flowing through the hot air induction section. Can be. In addition, since the inside of the cooking device becomes extremely hot in a very short time due to the airflow from the hot air from the flame inlet and the convection in the cooking device, both sides of the food can be baked and the radiant heat and convection heat are high. Can be realized, and a crisp and extremely delicious grilled dish can be obtained in a short time.

【０００５】[0005]

【発明の実施の形態】本発明の請求項１に記載の加熱調
理器は、蓋部を備えた加熱調理器であって、ａ．加熱調
理器の底部の中央部に開口された火炎導入口と、ｂ．火
炎導入口に面して開口する熱風導入用開口部と、加熱調
理器の上部に開口する排気用開口部と、側壁の加熱調理
器の内側に向けて穿設された集煙吸込口と、を有し、加
熱調理器の火炎導入口から周壁に沿って上部に渡り形成
又は配設された中空の熱風誘導部と、を備えた構成を有
している。この構成により、蓋をした加熱調理器内に内
部空気の排出路が熱風誘導部により確保されるので、熱
風誘導部のドラフト効果によりガスコンロ等の熱源の火
炎を伴った熱風を全て加熱調理器内に導入でき熱効率を
著しく向上させる作用を有する。熱風誘導部の中途部に
は集煙吸込口が形成されているので、熱風誘導部を通過
中の熱風によるエジェクタ効果により、加熱調理器内で
発生した煙等を熱風誘導部内へ吸収し、熱風導入用開口
部から流入する高温の熱風により煙等が二次燃焼されて
消煙及び消臭を行うことができるという作用を有する。
さらに、構造が簡単なので、低原価で量産性を有し、加
えて使用後に手入れを行う際でも、手間がかからずに清
掃が容易に行えるという作用を有する。DETAILED DESCRIPTION OF THE INVENTION A cooking device according to a first aspect of the present invention is a cooking device provided with a lid, comprising: a. A flame inlet opening at the center of the bottom of the cooking device; b. An opening for hot air introduction opening toward the flame introduction opening, an opening for exhaust opening at the top of the cooking device, and a smoke collection suction opening pierced toward the inside of the cooking device on the side wall, And a hollow hot air induction portion formed or disposed over the flame inlet of the heating cooker along the peripheral wall and over the upper portion. With this configuration, a discharge path of the internal air is secured by the hot air induction section in the heating cooker with the lid, so that all the hot air accompanied by the flame of the heat source such as a gas stove is heated in the cooking apparatus by the draft effect of the hot air induction section. And has the effect of significantly improving thermal efficiency. Since the smoke suction port is formed in the middle of the hot air induction section, the smoke and the like generated in the heating cooker are absorbed into the hot air induction section by the ejector effect of the hot air passing through the hot air induction section, and the hot air There is an effect that smoke and the like are secondary-combusted by high-temperature hot air flowing from the introduction opening, so that smoke and deodorization can be performed.
Furthermore, since the structure is simple, it has mass production at low cost, and has an effect that cleaning can be easily performed without any trouble even when performing maintenance after use.

【０００６】ここで、加熱調理器や蓋部及び熱風誘導部
の素材としては、アルミニウム系、鉄系、銅系の金属や
合金又はセラミックスを複合させたもの等が挙げられ、
特にアルミニウム系や鉄系、銅系の合金が、重量や熱伝
導性の面から好ましい。加熱調理器の形状としては、丸
形、楕円形、長方形、正方形等としてもよい。蓋部の大
きさや形状は、熱風誘導部の排気用開口部を閉蓋しない
ように、加熱調理器の上部に形成された開口部を閉蓋で
きる大きさや形状であればよい。加熱調理器内への熱風
誘導部の配置数は加熱調理器の形状（丸形、長方形）や
大きさに合わせて、１個でも２個以上でもよい。例え
ば、丸型の場合は取手の対称位置に１個所又は取手と直
交する位置で対称的に対向する位置で２個所もしくは数
個所形成してもよい。また方形の場合は角部に１個所設
けるかもしくは複数個所に設けてもよい。熱風誘導部に
形成される集煙吸込口の個数や形状は、任意の個数、任
意の形状でよいが、その大きさは加熱調理器の用途にも
よるが熱風導入用開口部の大きさと略等しいかそれより
も小さい方が好ましい。エジェクタ効果を高めるととも
に熱風導入用開口部からの高温の熱風が多量に熱風誘導
部内に導入されるので煙等の二次燃焼効果を高め消煙、
消臭効果を高めることができる。また、その形成位置
は、熱風誘導部の中途部のどの位置に形成してもよい
が、好ましくは加熱調理板や内部に配設される内鍋等の
底部よりも高い位置に形成される。消煙効果を高めるた
めである。但し、排気用開口部に近すぎると熱風の温度
が下がり消煙、消臭効果が低下する傾向があるので、加
熱調理器の開口面から２０％〜７０％好ましくは２５％
〜５０％の位置に形成される。尚、加熱調理板としては
金属板製や陶板製のプレート、耐熱ガラス板、金網、も
しくはこれらの上に載置されたアルミフォイルが好適に
用いられる。排気用開口部の径は熱風導入用開口部と略
同一かそれよりも大きく形成されるのが好ましい。排気
用開口部から排気される排気を拡散し排気温度を下げ安
全性を高めるためである。Here, as a material of the heating cooker, the lid portion and the hot air induction portion, aluminum, iron, copper-based metals, alloys or composites of ceramics and the like can be mentioned.
In particular, aluminum-based, iron-based, and copper-based alloys are preferable in terms of weight and thermal conductivity. The shape of the cooking device may be round, oval, rectangular, square, or the like. The size and shape of the lid may be any size and shape that can close the opening formed in the upper part of the cooking device so as not to close the exhaust opening of the hot air induction unit. The number of the hot air induction sections disposed in the cooking device may be one or two or more in accordance with the shape (round or rectangular) or size of the cooking device. For example, in the case of a round shape, two or several points may be formed at a symmetric position of the handle or at a position symmetrically opposed to a position orthogonal to the handle. In the case of a square, one may be provided at a corner or at a plurality of places. The number and shape of the smoke collection inlet formed in the hot air induction portion may be any number and any shape, but the size depends on the use of the heating cooker, but the size is substantially the same as the size of the hot air introduction opening. It is preferred that they are equal or less. In addition to enhancing the ejector effect, a large amount of high-temperature hot air from the hot air introduction opening is introduced into the hot air induction section, so the secondary combustion effect of smoke etc. is enhanced and smoke
Deodorizing effect can be enhanced. In addition, the formation position may be formed at any position in the middle of the hot air induction portion, but is preferably formed at a position higher than the bottom of the cooking plate or the inner pot disposed inside. This is to enhance the smoke eliminating effect. However, if the temperature is too close to the exhaust opening, the temperature of the hot air tends to decrease, and the smoke eliminating and deodorizing effects tend to decrease. Therefore, 20% to 70%, preferably 25% from the opening of the heating cooker.
It is formed at a position of about 50%. As the heating plate, a plate made of a metal plate or a porcelain plate, a heat-resistant glass plate, a wire mesh, or an aluminum foil placed thereon is preferably used. The diameter of the exhaust opening is preferably substantially the same as or larger than that of the hot air introduction opening. This is to diffuse the exhaust gas exhausted from the exhaust opening to lower the exhaust gas temperature and enhance the safety.

【０００７】本発明の請求項２に記載の加熱調理器は、
請求項１において、火炎導入口が、その周囲に加熱調理
器の内側に向けて形成された火炎導入口壁と、火炎導入
口壁の周囲に形成された残滓受部と、を備えている構成
を有している。この構成により、請求項１により得られ
る作用の他、火炎導入口壁が高さを有しているので、加
熱調理板の下面をガスコンロの火炎の最も高温の外炎の
先端で加熱できるので熱エネルギーのロスを著しく軽減
できるとともにガスの完全燃焼した熱風が加熱調理器内
に気流となって隅々まで流れるので加熱調理板や蓋部の
輻射熱と相まって食材の両面焼きができるという作用を
有する。また、残滓受部により食材から出る液汁が回収
されるので食材が水っぽくなるのを防ぎカラッとした食
材の旨味を引き出した美味な料理を得ることができると
いう作用を有する。[0007] The heating cooker according to claim 2 of the present invention comprises:
The flame inlet according to claim 1, wherein the flame inlet includes a flame inlet wall formed around the inside of the heating cooker, and a residue receiving portion formed around the flame inlet wall. have. With this configuration, in addition to the effect obtained in claim 1, since the flame inlet port wall has a height, the lower surface of the heating cooking plate can be heated by the tip of the hottest outer flame of the gas stove flame. The energy loss can be remarkably reduced, and the hot air in which the gas is completely burned becomes an air current in the cooking device and flows to every corner, so that the radiant heat of the cooking plate and the lid can be combined to perform the double-sided baking of the food. In addition, since the sap from the food is collected by the residue receiving portion, the food can be prevented from becoming watery, and a delicious dish can be obtained in which the taste of the food is brought out.

【０００８】本発明の請求項３に記載の加熱調理器は、
請求項１又は２の内いずれか１項において、加熱調理器
の底部の略中央部に開口された火炎導入口の開口面積
が、該底部の１５〜９５％、好ましくは４０〜８０％で
あるこという構成を有している。火炎導入口の開口面積
が４０％よりも小さくなるにつれ火炎の外炎が底部の周
囲に流れる傾向が認められ、また８０％を越えるにつれ
加熱調理器内の温度が上がり難くなる傾向が認められる
のでいずれも好ましくない。尚、火炎導入口の径はガス
コンロを用いる場合、該コンロのガス吐出口の並んだバ
ーナー径の９５％〜１１０％に形成すると、ガスコンロ
の火力を最大にした場合でも火炎の全部を該調理器内に
導入できるので好ましい。この構成により、請求項１又
は２により得られる作用の他、ガスコンロ等の熱源から
の対流熱や輻射熱のほとんど全てを蓋をした加熱調理器
内に導入することができ、熱効率を高めると共に、料理
によって発生する煙や臭気を消煙、消臭できるという作
用を有する。[0008] The heating cooker according to claim 3 of the present invention comprises:
In any one of Claims 1 and 2, the opening area of the flame inlet opening at the approximate center of the bottom of the heating cooker is 15 to 95%, preferably 40 to 80% of the bottom. It has the structure of. As the opening area of the flame inlet becomes smaller than 40%, the external flame of the flame tends to flow around the bottom, and as it exceeds 80%, the temperature in the cooking device tends to be hard to rise. Neither is preferred. When the diameter of the flame inlet is a gas stove, if the diameter of the burner is 95% to 110% of the diameter of the burner in which the gas outlets of the stove are arranged, even if the heating power of the gas stove is maximized, the entire flame can be cooked. It is preferable because it can be introduced into the inside. With this configuration, in addition to the effects obtained in claim 1 or 2, almost all of the convection heat and radiant heat from a heat source such as a gas stove can be introduced into the lidded heating cooker, thereby improving the heat efficiency and cooking. It has the effect of eliminating smoke and odors generated by smoke.

【０００９】本発明の請求項４に記載の加熱調理器は、
請求項１乃至３の内いずれか１項において、熱風誘導部
が、加熱調理器の側壁部に形成された１以上の凹部と、
凹部に覆設される覆設部材と、又は凹部に嵌合される断
面が略コの字状に形成された嵌合部材と、で形成された
構成を有している。この構成により、請求項１乃至３の
内いずれか１項で得られる作用の他、加熱調理器の側壁
部に凹部を形成し、その凹部にその凹部と同一の曲率で
形成された覆設部材を溶接で固定するか、又はコの字状
の嵌合部材を着脱自在又は溶接で固定するだけで簡単に
熱風誘導部を形成できるという作用を有する。[0009] The heating cooker according to claim 4 of the present invention comprises:
The hot air induction portion according to any one of claims 1 to 3, wherein the hot air induction portion includes one or more recesses formed in a side wall portion of the cooking device.
It has a configuration formed by a covering member that covers the concave portion or a fitting member that is fitted into the concave portion and has a substantially U-shaped cross section. According to this configuration, in addition to the effect obtained in any one of claims 1 to 3, a concave portion is formed in the side wall portion of the heating cooker, and the concave portion is formed in the concave portion with the same curvature as the concave portion. Is fixed by welding, or the U-shaped fitting member is detachable or simply fixed by welding.

【００１０】本発明の請求項５に記載の加熱調理器は、
請求項１乃至３の内いずれか１項において、熱風誘導部
が、加熱調理器の火炎導入口から上部まで側壁に沿って
配設固定された１以上の扁平中空筒状部材で形成されて
いる構成を有している。この構成により、請求項１乃至
３の内いずれか１項で得られる作用の他、加熱調理器を
形成する鍋部やフライパン部と、熱風誘導部を別の工程
で製造できるので、各々の生産ラインが単純化され生産
性を上げることができる。また、熱風誘導部が別個に単
独で生産されるので、著しく標準化、普遍化され、各種
大きさや形状の鍋部やフライパン部に後工程で固定する
だけで加熱調理器が作製できるので、各種加熱調理器の
生産性を著しく向上させることができる。ここで、扁平
中空筒状部材としては鉄製や銅製の丸パイプや角パイプ
等のパイプ状のものを所定角度折り曲げて形成される。
消煙吸込口は折り曲げ形成後、又は折り曲げ形成前のい
ずれかで形成される。尚、加熱調理器が大きい場合や、
業務用等で使用される場合は、扁平状に形成せずそのま
ま用いてもよい。[0010] The cooking device according to claim 5 of the present invention comprises:
In any one of claims 1 to 3, the hot-air induction portion is formed of one or more flat hollow cylindrical members arranged and fixed along the side wall from the flame inlet to the upper portion of the cooking device. It has a configuration. According to this configuration, in addition to the action obtained in any one of claims 1 to 3, the pot portion and the frying pan portion forming the heating cooker, and the hot air induction portion can be manufactured in different processes. The line is simplified and productivity can be increased. In addition, since the hot air induction section is produced separately and independently, it is remarkably standardized and universalized, and a heating cooker can be manufactured simply by fixing it to a pan or frying pan of various sizes and shapes, so that various types of heating can be manufactured. The productivity of the cooker can be significantly improved. Here, the flat hollow cylindrical member is formed by bending a pipe-shaped member such as a round pipe or a square pipe made of iron or copper at a predetermined angle.
The smoke-extinguishing inlet is formed either after forming or before forming. If the cooking device is large,
When it is used for business or the like, it may be used as it is without forming it into a flat shape.

【００１１】本発明の請求項６に記載の加熱調理器は、
請求項２又は３の内いずれか１項において、熱風誘導部
が、加熱調理器の内側側壁と、加熱調理器の側壁内側に
嵌合され底部開口部が火炎導入口壁の囲繞するように形
成された内壁形成部材の周囲に１以上形成された内側凸
部と、前記内壁形成部材の内側凸部の所定部に穿設され
た集煙吸込口と、で形成されている構成を有している。
この構成により、請求項２又は３で得られる作用の他、
加熱調理器の側壁が２重構造なので、保温性に優れると
いう作用を有する。また、加熱調理器を形成する鍋部等
と、内壁形成部材を別の生産ラインで作製できるのでラ
インの有効利用が図られ生産性を上げることができる。
また、内壁形成部材の中に内鍋を収納し、炊飯や煮炊き
を行っても加熱調理器の内部が高温の気流で充満してい
るので吹きこぼれを防ぐという作用を有する。[0011] The heating cooker according to claim 6 of the present invention comprises:
The hot air induction portion according to any one of claims 2 and 3, wherein the hot air induction portion is formed so as to be fitted on the inner side wall of the cooking device and the inside of the side wall of the cooking device so that the bottom opening surrounds the flame inlet wall. The inner wall forming member is formed with at least one inner convex portion formed around the inner wall forming member, and a smoke collection inlet formed at a predetermined portion of the inner convex portion of the inner wall forming member. I have.
With this configuration, in addition to the action obtained in claim 2 or 3,
Since the side wall of the heating cooker has a double structure, it has an effect of being excellent in heat retention. Further, since the pot portion and the like forming the heating cooker and the inner wall forming member can be manufactured on different production lines, the line can be effectively used, and the productivity can be improved.
In addition, even when the inner pot is stored in the inner wall forming member and cooked or cooked, the inside of the heating cooker is filled with a high-temperature airflow, so that the inside of the heating cooker has an effect of preventing overspill.

【００１２】本発明の請求項７に記載の加熱調理器は、
請求項１乃至６の内いずれか１項において、熱風誘導部
の全断面積が、火炎導入口の開口面積の０．３〜４０
％、好ましくは０．８〜１０％であるという構成を有し
ている。ここで、火炎導入口の開口面積が０．８％より
も小さくなるにつれドラフト効果が減少する傾向が認め
られ、また１０％を越えるにつれ排気用開口部の温度が
高くなり、熱風がショートパスする傾向が認められるの
で、いずれも好ましくない。この構成により、請求項１
乃至６の内いずれか１項で得られる作用の他、熱風誘導
部のドラフト効果が十分に達成できるので、蓋をした加
熱調理器内に火炎を含む熱風のほとんどを取り入れるこ
とができ、加熱調理器の底部の周囲から火炎や熱風が流
出するのを防ぐことができ、熱効率が高められるという
作用を有する。また、これにより、加熱調理器内を極め
て短時間に高温化できるとともに、高い温度で維持でき
るので、食材を裏返すことなく加熱調理でき、焼き上が
りにおいて、強火の遠火という、理想的な加熱調理が実
現され、高温調理による煙や悪臭の発生も防げるという
作用を有する。[0012] The heating cooker according to claim 7 of the present invention comprises:
In any one of Claims 1 thru | or 6, the total cross-sectional area of a hot-air induction part is 0.3-40 of opening area of a flame introduction port.
%, Preferably 0.8 to 10%. Here, as the opening area of the flame inlet becomes smaller than 0.8%, the draft effect tends to decrease, and as it exceeds 10%, the temperature of the exhaust opening increases, and the hot air is short-passed. Since any tendency is observed, none of them is preferable. According to this configuration, claim 1
In addition to the effect obtained in any one of the above items 6, the draft effect of the hot air induction section can be sufficiently achieved, so that most of the hot air including the flame can be introduced into the covered cooking device, and Flame and hot air can be prevented from flowing out from around the bottom of the vessel, which has the effect of increasing thermal efficiency. In addition, this makes it possible to heat the inside of the cooking device in a very short time and maintain the temperature at a high temperature. It has the effect of preventing the generation of smoke and odor due to high-temperature cooking.

【００１３】本発明の請求項８に記載の加熱調理器は、
請求項１乃至７の内いずれか１項において、中央部に開
口して形成されたセパレータ用火炎導入孔と、セパレー
タ用火炎導入孔の周囲から外周部に向けて膨出状に形成
され外周部側で開口する還流部と、セパレータ用火炎導
入孔と還流部の周囲の平板状の熱風分配部と、を有する
円盤状又は皿状に形成された熱風セパレータを火炎導入
口又は火炎導入口壁に脱着自在に備えた構成を有してい
る。ここで、セパレータ用火炎導入孔の開口率は火炎導
入口の３０％〜８０％、好ましくは３５％〜６５％、還
流部のセパレータ板での開口率は、火炎導入口の１％〜
２０％、好ましくは５％〜１５％に形成されるのが好ま
しい。セパレータ用火炎導入口の開口率が３５％よりも
小さくなるにつれ、コンロの火炎が加熱調理器の底壁に
沿って外側に流れる熱効率が低下する傾向があり、ま
た、６５％を越えるにつれ食材の種類、例えばサンマ魚
のように煙分が多いものでは、消煙効率が低下する傾向
があり、いずれも好ましくない。還流部のセパレータ板
での開口率は５％よりも小さくなるにつれ消煙効果が低
下する傾向があり、また、１５％を越えるにつれ該火炎
導入孔の開口率が小さくなり熱効率が下がる傾向が認め
られるので、好ましくない。いずれも膨出状に形成され
た還流部の膨出の形状は山型もしくは三角形型、方形型
でもよい。[0013] The heating cooker according to claim 8 of the present invention comprises:
8. The flame introduction hole for a separator formed in the central portion and formed in a shape extending from the periphery of the flame introduction hole for the separator toward the outer periphery according to any one of claims 1 to 7. A hot air separator formed in a disk shape or a dish shape having a reflux portion opening on the side, a flat flame-like hot air distribution portion around the separator flame introduction hole and the reflux portion, and a flame introduction port or a flame introduction port wall. It has a configuration provided so as to be detachable. Here, the opening ratio of the flame introduction hole for the separator is 30% to 80%, preferably 35% to 65% of the flame introduction port, and the opening ratio of the reflux plate in the separator plate is 1% to 1% of the flame introduction port.
It is preferably formed to 20%, preferably 5% to 15%. As the opening ratio of the flame inlet for the separator becomes smaller than 35%, the heat efficiency of the flame of the stove flowing outward along the bottom wall of the cooking device tends to decrease. In the case of a kind such as a saury fish, which has a large amount of smoke, the smoke eliminating efficiency tends to decrease, and neither is preferable. As the opening ratio of the reflux portion in the separator plate becomes smaller than 5%, the smoke-suppressing effect tends to decrease, and as the opening ratio exceeds 15%, the opening ratio of the flame introduction hole decreases and the thermal efficiency tends to decrease. Is not preferred. In any case, the shape of the bulging portion formed in a bulging shape may be a mountain shape, a triangular shape, or a square shape.

【００１４】この構成により、請求項１乃至７の内いず
れか１項で得られる作用の他、セパレータ用火炎導入孔
により更に火炎を伴った熱風を絞り込むと同時に該火炎
導入孔の周囲を赤熱化し、その高い輻射熱で還流部から
流入してくる内部空気中の煙や蒸気、臭気成分を二次燃
焼できるという作用を有する。火炎導入部のエジェクタ
効果により還流部で蓋をした加熱調理器内の空気を還流
させ加熱調理器内に気流を生じさせるので加熱調理器の
内部を万遍なく加熱し食材を速やかに加熱できるという
作用を有する。With this structure, in addition to the effects obtained in any one of the first to seventh aspects, the hot air accompanied by the flame is further narrowed by the flame introduction hole for the separator, and the periphery of the flame introduction hole is glowed. The high radiant heat has the effect of enabling secondary combustion of smoke, steam, and odor components in the internal air flowing from the reflux section. It is said that the inside of the cooking device can be heated evenly by heating the inside of the cooking device evenly by circulating the air in the cooking device with the ejector effect of the flame introduction part and circulating the air in the cooking device covered with the reflux part. Has an action.

【００１５】本発明の請求項９に記載の加熱調理器は、
請求項１乃至７の内いずれか１項において、中央平板部
に多数穿孔された輻射用小孔を有する輻射放熱部と、輻
射放熱部の周囲から外周部に向けて山型又は三角や四角
型の膨出状に形成され、外周部側で開口する熱風吐出部
と、輻射放熱部より延設された延設部に開口され輻射放
熱部側で下向きの舌片からなる熱風堰を有する還流用孔
部と、を有する円盤状又は皿状に形成されたセパレータ
板を火炎導入口に脱着自在に有する構成を有している。
ここで、輻射放熱部の小孔の全面積の火炎導入口に対す
る開口率は１０％〜６０％、好ましくは２０％〜４５％
に形成される。開口率が２０％よりも小さくなるにつれ
火炎の導入が難しくなり、また４５％を越えるにつれ熱
風吐出部の開口率が小さくなり熱効率が低下する傾向が
あり、いずれも好ましくない。熱風吐出部の開口率は１
０％〜６０％、好ましくは２０％〜４５％に形成され
る。開口率が２０％よりも小さくなるにつれ熱効率が低
下する傾向があり、また、４５％を越えるにつれ還流用
孔部への還流が阻害され易く消煙効率が低下する傾向が
認められるので好ましくない。還流用孔部の開口率は前
記還流部と同程度かそれよりも小さく形成される。還流
用孔部の作用が還流部と同様なためである。[0015] The heating cooker according to claim 9 of the present invention comprises:
The radiation radiating portion having a large number of radiation holes perforated in a central flat plate portion according to any one of claims 1 to 7, and a mountain shape, a triangular shape, or a square shape from a periphery of the radiation radiating portion to an outer peripheral portion. A recirculation device having a hot air discharge portion formed in a bulging shape and opening on the outer peripheral portion side, and a hot air weir comprising a downwardly extending tongue piece on the radiation heat radiation portion side opened on the extension portion extended from the radiation heat radiation portion. And a disc-shaped or plate-shaped separator plate having a hole, which is detachably attached to the flame inlet.
Here, the aperture ratio of the entire area of the small holes of the radiation radiating portion to the flame inlet is 10% to 60%, preferably 20% to 45%.
Formed. As the aperture ratio becomes smaller than 20%, it becomes difficult to introduce a flame, and as the aperture ratio exceeds 45%, the aperture ratio of the hot air discharge portion tends to be reduced and the thermal efficiency tends to be reduced. The opening ratio of the hot air discharge section is 1
It is formed at 0% to 60%, preferably 20% to 45%. As the opening ratio becomes smaller than 20%, the thermal efficiency tends to decrease, and as the opening ratio exceeds 45%, the reflux to the reflux hole is liable to be hindered and the smoke eliminating efficiency tends to decrease. The opening ratio of the reflux hole is formed to be equal to or smaller than that of the reflux portion. This is because the function of the reflux hole is similar to that of the reflux portion.

【００１６】この構成により、請求項１乃至７の内いず
れか１項で得られる作用の他、セパレータ板に輻射放熱
部を備えているので、極めて高い輻射熱により食材を調
理でき、焼芋等を輻射熱により極めてフックラとかつ水
気なく焼くことができる。熱風堰により火炎を伴った熱
風を熱風吐出部に誘導でき、フライパン内に極めて高温
の熱風を吐出させ熱風の気流を生じるのでフライパン内
を短時間に高温化することができる。例えば加熱調理板
を耐熱ガラスと金網で形成したり、耐熱性の低い薄板を
使用した場合においても熱当りがやわらかくなり、従
来、薄板を使用した場合均一な焦げ目がつきにくかった
り、フッソ加工の耐久性に難点があったが、本発明によ
れば、輻射用放熱部により加熱調理板に当たる熱を分散
させるため、従来の問題点を解決できるという作用を有
する。According to this configuration, in addition to the effects obtained in any one of the first to seventh aspects, since the separator plate is provided with the radiation radiating portion, food can be cooked with extremely high radiation heat, and the roasted potatoes and the like can be prepared. The radiant heat makes it possible to bake it very hooky and dry. The hot air with a flame can be guided to the hot air discharge unit by the hot air weir, and the extremely high temperature hot air is discharged into the frying pan to generate a hot air current, so that the temperature in the frying pan can be raised in a short time. For example, even if the cooking plate is made of heat-resistant glass and wire mesh, or if a thin plate with low heat resistance is used, the heat hit will be softer. However, according to the present invention, the heat radiating portion for radiation disperses the heat applied to the cooking plate, and thus has the effect of solving the conventional problems.

【００１７】本発明の請求項１０に記載の加熱調理器
は、請求項８又は９の内いずれか１項において、中央部
に開口して形成された下部セパレータ用火炎導入孔と、
下部セパレータ用火炎導入孔の周囲から放射状に穿孔さ
れた消煙用孔部と、を有し、円盤状又は皿状に形成され
た下部セパレータ板を熱風セパレータの下面に脱着自在
又は接合して固定されている構成を有している。According to a tenth aspect of the present invention, there is provided a heating cooker according to any one of the eighth and ninth aspects, wherein a flame introduction hole for a lower separator formed to open at a center portion;
A smoke removing hole radially pierced from the periphery of the lower separator flame introducing hole, and a disc-shaped or dish-shaped lower separator plate is detachably attached or fixed to the lower surface of the hot-air separator. It has the configuration that has been done.

【００１８】この構成により、請求項８又は９の内いず
れか１項において得られる作用の他、熱風セパレータの
下部セパレータ板の火炎導入孔が上部セパレータ板の火
炎導入孔よりも広いので、ドラフト効果を生み気流を生
じさせ、高温の熱を加熱調理器内へ導入することができ
るという作用を有する。加熱調理器の上部外周部や蓋部
で冷却された内部空気が気流や対流で還流部に還流さ
れ、還流部の下部セパレータの輻射部で加熱されるとと
もに上部セパレータ火炎導入孔の火炎を伴った熱風によ
り鍋部内に還流されるので加熱調理器内部を高温化する
ことができるという作用を有する。熱風セパレータの内
部空間は下部セパレータの輻射部と赤熱された消煙開口
部の高熱で極めて高温に加熱されているので、加熱調理
器内で発生する対流や気流に随伴した食材から発生する
蒸気や焦げ臭、煙等を二次燃焼させ完全に無臭化、無煙
化することができるという作用を有する。消煙用孔部は
多数の孔部で形成されているので、火炎により赤熱化さ
れ無煙化、無臭化の効果を高めることができるという作
用を有する。熱風セパレータの下部セパレータの開口部
の面積を火炎導入口の４０％〜７０％としたので、熱風
誘導部の開口部とでドラフト効果を生じ、ガスコンロ等
の熱源の火炎や熱のほとんど加熱調理器内に導入するこ
とができ熱効率を飛躍的に高めることができるという作
用を有する。強火の空炊き状態における調理器具本体及
びフッソ加工や塗装面の高熱による損傷を防ぐ事が部分
的に耐熱性の高い素材を使用することで低コストで生産
出来、又残滓受部の油が、高温になり発火することを防
ぐことができるという作用を有する。According to this structure, in addition to the effect obtained in any one of the eighth and ninth aspects, the flame introduction hole of the lower separator plate of the hot air separator is wider than the flame introduction hole of the upper separator plate, so that the draft effect is obtained. To generate an airflow, and have an effect that high-temperature heat can be introduced into the cooking device. The internal air cooled by the upper peripheral portion and the lid of the heating cooker is returned to the reflux portion by airflow or convection, heated by the radiation portion of the lower separator of the reflux portion, and accompanied by the flame of the upper separator flame introduction hole. Since the inside of the cooking device is refluxed by the hot air, the inside of the cooking device can be heated. Since the internal space of the hot air separator is heated to an extremely high temperature due to the high heat of the radiating portion of the lower separator and the red smoked smoke opening, steam generated from foodstuffs accompanying convection and airflow generated in the heating cooker is removed. It has the effect that secondary burning of burnt odor, smoke and the like can completely eliminate odor and smoke. Since the smoke-suppressing holes are formed by a large number of holes, the smoke-extinguishing holes are red-heated by the flame and have an effect of increasing the effect of eliminating smoke and odor. Since the area of the opening of the lower separator of the hot-air separator is 40% to 70% of the flame inlet, a draft effect occurs with the opening of the hot-air induction part, and most of the flame and heat of the heat source such as a gas stove are cooked. It has the effect of being able to be introduced into the interior of the device, and to be able to dramatically increase the thermal efficiency. It can be produced at low cost by using partially heat-resistant material to prevent damage to the cooking utensil body and fluorescing processing and painted surface in high heat empty cooking state and high heat, and the oil in the residue receiving part, It has the effect that it can be prevented from becoming hot and igniting.

【００１９】以下本発明の実施の形態における加熱調理
器について、図面を用いて説明する。 （実施の形態１）図１は本実施の形態１における加熱調
理器の斜視図であり、図２はその要部平面図であり、図
３はその使用状態を示す要部断面図である。図１及び図
２において、１Ａは本実施の形態１における両手鍋状に
形成された加熱調理器、２は鍋部、３は鍋部２の底部中
央に円形状に開口された火炎導入口、３′は鍋部２の底
部を火炎導入口３側に折り曲げ短筒状に形成された火炎
導入口壁、３′ａは火炎導入口壁３′と鍋部２の底壁で
凹部状に形成された汁受部、４は略Ｌ字状型の角筒状に
形成された熱風誘導部、５は熱風誘導部４の上端開口部
で鍋部２の上面と略面一に配設された排気用開口部、６
は熱風誘導部４の下端開口部で火炎導入口３側に開口し
た熱風導入用開口部、７は鍋部２の内側に向けて熱風誘
導部４の側壁に開口された集煙吸込口、８は火炎導入口
壁３′の頂部に１２０°の間隔で熱風誘導部４の高さよ
りも高く立設された加熱調理板を支持する支持突起、９
は鍋部２の上部周囲に段差状で内側に棚状に形成された
蓋受部である。１０は鍋部２の上端縁に対向して一対に
形成された把持部、１１は鍋部２の把持部１０側に膨出
状に張り出して形成されその凹部に熱風誘導部４の上部
を収納する熱風誘導部収納部である。図３において、１
２は支持突起８上に載置された加熱調理板、１３は加熱
調理板１２上におかれた肉や魚等の食材、１４は蓋受部
９に覆設された蓋部、１４ａは蓋部の取手、１５はガス
コンロ、１６はガスコンロ１５を囲繞して配設された五
徳である。尚、集煙吸込口７は加熱調理板１２よりも高
い位置に形成されている。この実施の形態１における火
炎導入口３の開口面積は、鍋部２の底部の略６０％であ
り、また熱風誘導部４の断面積は、火炎導入口３の開口
面積の略２％に形成されている。Hereinafter, a heating cooker according to an embodiment of the present invention will be described with reference to the drawings. (Embodiment 1) FIG. 1 is a perspective view of a heating cooker according to Embodiment 1 of the present invention, FIG. 2 is a plan view of a main part thereof, and FIG. 3 is a sectional view of a main part showing a use state thereof. In FIGS. 1 and 2, 1A is a heating cooker formed in a two-handed pan shape in the first embodiment, 2 is a pan portion, 3 is a flame inlet opening in the center of the bottom of the pan portion 2 in a circular shape, Reference numeral 3 'denotes a flame inlet wall formed by bending the bottom of the pot portion 2 toward the flame inlet 3 side and formed into a short cylindrical shape, and 3'a comprises a recess formed by the flame inlet wall 3' and the bottom wall of the pot portion 2. The soup receiving portion 4 is a substantially L-shaped square shaped hot air guiding portion, and the upper end opening 5 of the hot air guiding portion 4 is arranged substantially flush with the upper surface of the pot portion 2. Exhaust opening, 6
Reference numeral 7 denotes a hot air introduction opening which is open to the flame inlet 3 at the lower end opening of the hot air induction unit 4, 7 denotes a smoke collection inlet which is opened on the side wall of the hot air induction unit 4 toward the inside of the pan 2. Reference numeral 9 denotes a supporting projection for supporting a heating cooking plate which is erected on the top of the flame inlet wall 3 'at an interval of 120 [deg.] Higher than the height of the hot air guiding portion 4, 9
Is a lid receiving part formed in a step shape around the upper part of the pot part 2 and in a shelf shape inside. Numeral 10 denotes a pair of gripping portions facing the upper edge of the pan portion 2, 11 denotes a bulging portion formed on the grip portion 10 side of the pan portion 2, and the upper portion of the hot air guiding portion 4 is housed in a concave portion thereof. This is the hot air guiding section storage section to be used. In FIG. 3, 1
2 is a cooking plate mounted on the support projection 8, 13 is a food such as meat or fish placed on the cooking plate 12, 14 is a lid covered by the lid receiving portion 9, and 14a is a lid. The handle of the part, 15 is a gas stove, and 16 is a virtue arranged around the gas stove 15. The smoke collection inlet 7 is formed at a position higher than the cooking plate 12. In the first embodiment, the opening area of the flame inlet 3 is approximately 60% of the bottom of the pot portion 2, and the cross-sectional area of the hot air guide 4 is approximately 2% of the opening area of the flame inlet 3. Have been.

【００２０】以上のように構成された本実施の形態１の
加熱調理器１について、以下その使用方法を図３を用い
て説明する。加熱調理板１２を鍋部２内に収納し、この
収納された加熱調理板１２上に例えば肉や魚などの食材
１３を載せ、鍋部２上に蓋部１４を置いてガスコンロ１
５を点火する。この点火により発生した熱風は、火炎導
入口３から鍋部２内に導入されて、加熱調理板１２上の
食材１３を加熱するとともに加熱調理板１２の周囲から
鍋部２内へ流入し、鍋部２内を高温化する。一方、火炎
導入口３を通過する一部の熱風は、一対の熱風誘導部４
の熱風導入用開口部６にそれぞれ流れ込み、鍋部２の上
面の各排気用開口部５から外部へ排出される。また、熱
風誘導部４の中空部４ａ内を熱風が通過することで生じ
るエジェクタ効果により、食材１３を焼いた鍋部２内の
悪臭を含む煙が、集煙吸込口７から熱風誘導部４内に吸
引される。吸引された煙は、排気用開口部５から排出さ
れるまでの間に熱風導入用開口部６から給気された高温
の熱風により二次燃焼され、これにより煙中の有機物の
ほとんどが燃焼、酸化分解されて、無煙化されると共に
臭いも消される。しかも、内部を通過する熱風の熱によ
り熱風誘導部４が加熱され、その熱が鍋部２に放熱さ
れ、これにより火炎導入口３からの火炎や熱風で加熱さ
れた蓋部１４の輻射熱をも合わせもって、鍋部２内が極
めて高温になり、また蒸気は集煙吸込口７により排出さ
れるので、鍋部２内は高温乾燥状態となり、加熱調理板
１２上の食材１３が上下から加熱されるので、食材１３
は、カラッとした両面焼きが実現される。こうして、例
えば肉や魚などの食材１３は極めて短時間でふっくらと
美味しく焼き上げられ、しかも食材１３を裏返すことな
く上面にも適度な焦げ目を付け、調理作業の作業性の向
上や調理時間の短縮が図れる。The method of using the heating cooker 1 of the first embodiment configured as described above will be described below with reference to FIG. The cooking plate 12 is housed in the pan 2, and food 13 such as meat or fish is placed on the stored cooking plate 12, and the lid 14 is placed on the pan 2 to stove the gas stove 1.
Ignite 5. The hot air generated by the ignition is introduced into the pot 2 from the flame inlet 3 and heats the food 13 on the heating plate 12 and flows into the pot 2 from around the heating plate 12, The temperature inside the part 2 is increased. On the other hand, part of the hot air passing through the flame inlet 3 is
, Respectively, and are discharged to the outside through the respective exhaust openings 5 on the upper surface of the pan portion 2. In addition, due to the ejector effect generated by the passage of the hot air through the hollow portion 4 a of the hot-air induction portion 4, the fumes including the bad smell in the pan portion 2 where the food 13 is baked are sent from the smoke collection inlet 7 into the hot-air induction portion 4 Is sucked. The sucked smoke is secondary-combusted by the high-temperature hot air supplied from the hot-air introduction opening 6 before being discharged from the exhaust opening 5, whereby most of the organic matter in the smoke is burned. It is oxidatively decomposed, smokeless and odor eliminated. Moreover, the heat of the hot air passing through the inside heats the hot air inducing section 4, and the heat is radiated to the pan section 2, so that the radiant heat of the lid 14 heated by the flame from the flame inlet 3 and the hot air is also reduced. At the same time, the inside of the pan 2 becomes extremely hot, and the steam is discharged through the smoke collection inlet 7, so that the inside of the pan 2 is dried at a high temperature, and the food 13 on the heating plate 12 is heated from above and below. So the ingredients 13
Can achieve a crisp double-sided baking. In this way, for example, the ingredients 13 such as meat and fish can be baked deliciously and plumply in a very short time, and the top surface can be appropriately charred without turning over the ingredients 13 to improve the workability of the cooking operation and shorten the cooking time. I can do it.

【００２１】以上のように本実施の形態１の加熱調理器
１Ａによれば、蓋部で鍋部の上部の開口部を密閉した状
態でも、熱風誘導部により鍋部内の空気路が確保される
ので、ガスコンロ等からの火炎を含んだ熱風のほとんど
が、外部へ逃げることなく火炎導入口から鍋部内へと導
入され、この熱風により鍋部内の食材を加熱するので、
極めて高い熱効率で食材の全体を加熱調理でき、調理時
間の短縮化を図ることができるという作用を有する。ま
た、火炎導入口を通過する熱風の一部は複数の熱風導入
用開口部から熱風誘導部内に流れ込み、鍋部の内側壁の
熱風誘導部を通過中の熱が熱風誘導部から鍋部の内部空
間へと放熱され、蓋部の輻射熱をも合わせもったその熱
と、火炎導入口を通過する下方からの熱風とにより食材
の両面焼きができるとともに排気用開口部からの排気は
温度が下げられるという作用を有する。熱風誘導部を通
過する熱風によるエジェクタ効果により、鍋部内で発生
した煙や蒸気、臭気を集煙吸込口で熱風誘導部内へ吸入
してこの熱風誘導部内の熱により煙等を二次燃焼させ、
消煙、消臭できるという作用を有する。また、底部の汁
受部により加熱時に加熱調理板から滴る肉汁等の汁類は
補集され蒸発、燃焼され排気用の開口部から排出される
ので、食材を乾いた状態で焼き上げることができる。さ
らに、構造が簡単なので、低原価で量産性を有し、加え
て手入れを行う際に、鍋部や蓋部に分解して洗浄すれ
ば、部品点数も少なく手間がかからず簡単に清掃できる
という作用を有する。As described above, according to the cooking device 1A of the first embodiment, even when the upper opening of the pan is closed by the lid, the air passage in the pan is secured by the hot air induction section. Therefore, most of the hot air including the flame from the gas stove etc. is introduced into the pot from the flame inlet without escaping to the outside, and the hot air heats the ingredients in the pot,
The whole food can be cooked with extremely high thermal efficiency, and the cooking time can be shortened. In addition, part of the hot air passing through the flame inlet flows into the hot air guiding portion from the plurality of hot air introducing openings, and heat passing through the hot air guiding portion on the inner side wall of the pot portion passes from the hot air guiding portion to the inside of the pot portion. The heat is radiated to the space, the heat combined with the radiant heat of the lid, and the hot air from below passing through the flame inlet allows both sides of the food to be burned, and the temperature of the exhaust air from the exhaust opening is reduced. It has the action of: Due to the ejector effect of the hot air passing through the hot air induction section, smoke, steam, and odor generated in the pan section are sucked into the hot air induction section through the smoke collection inlet, and the heat in the hot air induction section causes secondary combustion of smoke and the like.
It has the function of deodorizing and deodorizing. In addition, juice such as meat juice dripping from the cooking plate at the time of heating by the juice receiving portion at the bottom is collected, evaporated, burned, and discharged from the exhaust opening, so that the food can be baked in a dry state. Furthermore, since the structure is simple, mass production is possible at low cost. In addition, when cleaning, if disassembled into pots and lids and cleaned, the number of parts is small and it can be easily cleaned without any hassle It has the action of:

【００２２】（実施の形態２）図４は本発明の実施の形
態２における加熱調理器の要部分解斜視図であり、図５
は下部セパレータ板の要部平面図であり、図６は熱風セ
パレータの動作説明図である。図４において、２は鍋
部、３は火炎導入口、３′は火炎導入口壁、４は熱風誘
導部、５は排気用開口部、６は熱風導入用開口部、７は
集煙吸込口、９は蓋受部、１０は把持部、１１は熱風誘
導部収納部、１２は加熱調理板であり、これらは実施の
形態１と同様なものなので同一の符号を付し説明を省略
する。１Ｂは実施の形態２の加熱調理器、２０は鍋部２
の火炎導入口３に脱着自在に嵌入され火炎導入口壁３′
でフランジ部が係止される熱風セパレータ、２０ａは熱
風セパレータ２０を火炎導入口３に装着する際、熱風誘
導部４に衝止する切り欠き部、２１は皿状に形成され外
周にフランジ部２１ａを備えた上部セパレータ板、２２
は上部セパレータ板２１の中央に開口された上部セパレ
ータ火炎導入孔、２３は上部セパレータ板２１の周囲に
２乃至８箇所（ここでは４箇所）に膨出状で形成され頂
部で加熱調理板１２を支持するとともに開口部２３ａを
備えた還流部、２４は上部セパレータ板２１の上部セパ
レータ火炎導入孔２２や還流部２３の周囲を囲繞する熱
風分配部である。(Embodiment 2) FIG. 4 is an exploded perspective view of a main part of a heating cooker according to Embodiment 2 of the present invention, and FIG.
FIG. 6 is a plan view of a main part of a lower separator plate, and FIG. 6 is an operation explanatory view of a hot-air separator. In FIG. 4, reference numeral 2 denotes a pot portion, 3 denotes a flame inlet, 3 'denotes a flame inlet wall, 4 denotes a hot air guiding portion, 5 denotes an exhaust opening, 6 denotes a hot air introducing opening, and 7 denotes a smoke collecting inlet. , 9 is a lid receiving part, 10 is a gripping part, 11 is a hot air guiding part storage part, and 12 is a heating cooking plate. These are the same as those in the first embodiment, and are denoted by the same reference numerals and description thereof is omitted. 1B is the cooking device of the second embodiment, and 20 is the pan 2
The flame inlet port 3 'is detachably fitted into the flame inlet port 3 of FIG.
A hot air separator 20a whose flange portion is locked by the notch portion 20a is a notch portion which abuts on the hot air guide portion 4 when the hot air separator 20 is mounted on the flame introduction port 3, and 21 is a dish-shaped flange portion 21a on the outer periphery. An upper separator plate comprising:
Is an upper separator flame introduction hole opened in the center of the upper separator plate 21, and 23 is formed in a bulging shape at two to eight places (here, four places) around the upper separator plate 21, and the heating cooking plate 12 is formed at the top. A recirculation section 24 that supports and has an opening 23 a is a hot air distribution section that surrounds the upper separator flame introduction hole 22 and the recirculation section 23 of the upper separator plate 21.

【００２３】図５及び図６において、２５は皿状に形成
された下部セパレータ板、２５ａは下部セパレータ板２
５の外周部のフランジ部、下部セパレータ板２５はフラ
ンジ部２５ａで上部セパレータ板２１のフランジ部２１
ａに固定されている。尚、上部セパレータ板２１はフラ
ンジ部２１ａを設けないで下部セパレータ板２５の凹部
に嵌合固定してもよい。２６は下部セパレータ板２５の
輻射部、２７は輻射部２６の中央に形成された下部セパ
レータ火炎導入孔であり、上部セパレータ火炎導入孔２
２と略同等かそれよりも広い径で形成されている。火炎
や熱風を熱風セパレータ２０内に導入し易くするためで
ある。２８は下部セパレータ火炎導入孔２６の近傍から
輻射部２６に放射状に形成された消煙用孔部である。
尚、上部セパレータ板と下部セパレータ板の開口面積の
比は１：１〜１：１．５に形成される。ドラフト効果を
高めるためである。5 and 6, reference numeral 25 denotes a lower separator plate formed in a dish shape, and 25a denotes a lower separator plate 2.
5, the lower separator plate 25 is formed by a flange portion 25a and a flange portion 21 of the upper separator plate 21.
a. Incidentally, the upper separator plate 21 may be fitted and fixed in the concave portion of the lower separator plate 25 without providing the flange portion 21a. 26 is a radiating portion of the lower separator plate 25, 27 is a lower separator flame introducing hole formed in the center of the radiating portion 26, and the upper separator flame introducing hole 2 is provided.
It is formed with a diameter substantially equal to or larger than 2. This is because it is easy to introduce a flame or hot air into the hot air separator 20. Reference numeral 28 denotes a smoke-suppressing hole formed radially from the vicinity of the lower separator flame introducing hole 26 to the radiating portion 26.
The ratio of the opening area of the upper separator plate to that of the lower separator plate is 1: 1 to 1: 1.5. This is to enhance the draft effect.

【００２４】以上のように構成された本実施の形態２の
加熱調理器１Ｂについて、以下その動作を図６を用いて
説明する。尚、説明を解り易くするため熱風セパレータ
の動作を中心に説明する。熱風誘導部や鍋部内での熱風
の移動等の動作は実施の形態１と同様なものなので図１
を参照し説明を省略する。図６に示すように、熱風セパ
レータ２０は熱風分配部２４の中央が熱風誘導部４の中
央に位置するようにフランジ部や火炎導入口壁３′に形
成された係止手段や嵌合手段（図示せず）で火炎導入口
壁３′に脱着自在に固定される。まず、フランジ部２１
ａ、２５ａを切り欠き部２０ａが重合するように重ねて
固定し、中が中空で円盤状の熱風セパレータ２０をフラ
ンジ部２５ａを介して、火炎導入口３の火炎導入口壁
３′上に載置する。この際、各熱風誘導部４の熱風導入
用開口部６に、一対の熱風分配部２４をそれぞれ対向配
置される。その後、加熱調理板１２を熱風セパレータ２
０の還流部２３の頂部上に載置することにより、加熱調
理板１２が熱風セパレータ２０上に通気用の隙間を開け
た状態で下方支持される。次いで、加熱調理板１２上に
例えば肉や魚などの食材１３を載せてガスコンロ１５を
点火する。この点火により火炎を含む熱風ａが下部セパ
レータ板２５の火炎導入孔２７より上部セパレータ板２
１と下部セパレータ板２５との内部空間を通過し、上部
セパレータ火炎導入孔２２から熱風セパレータ２０上の
加熱調理板１２との間の各火炎分配部２４に誘導され、
加熱調理板１２を加熱しながら外縁と鍋部２の周壁との
隙間から鍋部２内へ流入する。この流入した熱風によ
り、加熱調理板１２上の食材１３の表面も焼かれ、食材
１３が両面焼きされる。食材１３は、通常、２５０〜３
００℃に加熱されて煙や悪臭ｂが発生する。しかしなが
ら、この煙や悪臭ｂは集煙吸込口７から熱風誘導部４内
へ吸引されて消煙及び消臭された後に排気用開口部５か
ら外部排出される。また、一部の煙や悪臭ｂは熱風の対
流により還流部２３へ誘導され下部セパレータ板２５の
輻射熱で消煙・消臭される。The operation of the heating cooker 1B of the second embodiment configured as described above will be described below with reference to FIG. The operation of the hot-air separator will be mainly described for easy understanding. The operations such as the movement of the hot air in the hot air induction unit and the hot pot are the same as those in the first embodiment.
And the description is omitted. As shown in FIG. 6, the hot air separator 20 is provided with a locking means or a fitting means (formed on a flange portion or a flame introduction port wall 3 ′ such that the center of the hot air distribution portion 24 is located at the center of the hot air induction portion 4. (Not shown), it is detachably fixed to the flame inlet wall 3 '. First, the flange 21
a and 25a are overlapped and fixed so that the cutout portions 20a overlap, and the hot air separator 20 having a hollow disk shape is placed on the flame inlet wall 3 'of the flame inlet 3 via the flange portion 25a. Place. At this time, a pair of hot air distribution sections 24 are arranged opposite to each other in the hot air introduction opening 6 of each hot air guide section 4. After that, the cooking plate 12 is connected to the hot air separator 2.
By placing the cooking plate 12 on the top of the reflux portion 23 of the zero, the heating cooking plate 12 is supported downward on the hot-air separator 20 in a state where a ventilation gap is opened. Next, foodstuffs 13 such as meat and fish are placed on the cooking plate 12, and the gas stove 15 is ignited. By this ignition, the hot air a containing the flame is passed through the flame introduction hole 27 of the lower separator plate 25 to the upper separator plate 2.
1 through the internal space between the lower separator plate 25 and is guided from the upper separator flame introduction hole 22 to each of the flame distributors 24 between the heating plate 12 and the hot air separator 20,
While heating the cooking plate 12, it flows into the pot 2 from the gap between the outer edge and the peripheral wall of the pot 2. The surface of the foodstuff 13 on the heating cooking plate 12 is also burnt by the inflowing hot air, and the foodstuff 13 is burned on both sides. Ingredients 13 are usually 250-3
Heated to 00 ° C generates smoke and odor b. However, the smoke and the bad smell b are sucked into the hot air induction section 4 from the smoke inlet 7 and are extinguished from the exhaust opening 5 after being smoked and deodorized. Further, a part of the smoke and the offensive odor b are guided to the recirculation part 23 by the convection of the hot air, and are eliminated by the radiant heat of the lower separator plate 25.

【００２５】すなわち、上部セパレータ火炎導入孔２２
から導入された熱風ａの一部が、熱風分配部２４で加熱
されながら熱風導入用開口部６から熱風誘導部４内へ流
れ込み、鍋部２の上面に配置された排気用開口部５から
外部へと排出され、この際、比較的細い管体である熱風
誘導部４内を熱風ａが高速で通過してエジェクタ効果が
生じ、鍋部２内の悪臭を含む内部空気や煙ｂが、集煙吸
込口７から熱風誘導部４内へと吸引されて、熱風誘導部
４内を流れる熱風ａの高熱により二次燃焼される。しか
も、熱風誘導部４は内部通過する熱風ａの熱により加熱
され、その熱が鍋部２内へと放熱され加熱調理板１２の
周囲から流れ込む熱風ａの熱と合わせて、食材１３の表
面を上方から加熱するので、食材１３は、さらに良好に
両面焼きされる。こうして、例えば肉や魚などの食材１
３はふっくらと美味しく焼き上げられ、しかも食材１３
を裏返すことなく上面にも適度な焦げ目を付けられて、
調理作業の作業性の向上や調理時間の短縮が図れる。ま
た、鍋部２内で発生し集煙吸込口で吸引されなかった食
材１３の蒸気や煙ｂは、鍋部２の上部空間から加熱調理
板１２と熱風セパレータ２０との間へ流入し、開口した
各還流部２３から熱風セパレータ２０内へ取り込まれ
て、輻射部２６の輻射熱と、ガスコンロ１５の火炎によ
って赤熱状態となった消煙用孔部２８を通過する際に二
次燃焼され消煙、消臭されながら排出される。That is, the upper separator flame introduction hole 22
A portion of the hot air a introduced from the hot air flows into the hot air guiding unit 4 from the hot air introducing opening 6 while being heated by the hot air distribution unit 24, and the outside through the exhaust opening 5 arranged on the upper surface of the pan unit 2. At this time, the hot air “a” passes through the hot air guiding portion 4, which is a relatively thin tube, at a high speed to generate an ejector effect, and the internal air and smoke “b” containing the bad smell in the pan portion 2 are collected. The air is sucked from the smoke inlet 7 into the hot air guide 4 and is subjected to secondary combustion by the high heat of the hot air a flowing through the hot air guide 4. In addition, the hot air induction part 4 is heated by the heat of the hot air a passing through the inside, and the heat is radiated into the pot part 2 and combined with the heat of the hot air a flowing from the periphery of the cooking plate 12, and the surface of the food 13 is cleaned. Since the food material 13 is heated from above, the food 13 is more preferably baked on both sides. Thus, for example, ingredients 1 such as meat and fish
3 is plump and deliciously baked, and ingredients 13
The top surface can also be moderately scorched without turning over,
The workability of the cooking operation can be improved and the cooking time can be shortened. In addition, the vapor or smoke b of the foodstuffs 13 generated in the pan portion 2 and not sucked by the smoke collection inlet flows into the space between the cooking plate 12 and the hot-air separator 20 from the upper space of the pan portion 2 and is opened. The gas is taken into the hot air separator 20 from each of the reflux portions 23, and is secondarily burned when passing through the smoke-suppressing holes 28 that are in a red-hot state due to the radiant heat of the radiating portion 26 and the flame of the gas stove 15, It is discharged while being deodorized.

【００２６】以上のように本実施の形態２の加熱調理器
によれば、実施の形態１により得られる作用の他、熱風
セパレータにより更に次の作用が得られる。 熱風セパレータの下部セパレータ板の火炎導入孔が上
部セパレータ板の火炎導入孔と同等かそれよりも広いの
で、ドラフト効果を生み熱風の気流を生じさせるととも
に、熱風分配部を加熱し高温の熱を鍋部内へ導入するこ
とができる。 鍋部の上部外周部や蓋部で冷却された内部空気が前記
気流や対流で還流部に還流され、還流部の下部セパレー
タの輻射部で加熱されるとともに上部セパレータ火炎導
入孔の火炎を伴った熱風により鍋部内に還流されるので
鍋内部を高温化することができる。 熱風セパレータの内部空間は下部セパレータの輻射部
と赤熱された消煙用開口部の高熱で極めて高温に加熱さ
れているので、鍋部内で発生する対流に随伴した食材か
ら発生する蒸気や焦げ臭、煙等を二次燃焼させ無臭化、
無煙化することができる。 消煙用開口部は多数の孔部で形成されているので、火
炎により赤熱化され無煙化、無臭化の効果を高めること
ができる。 熱風セパレータの下部セパレータの開口部の面積を鍋
部底部の４０〜８０％としたので、熱風誘導部の開口部
とでドラフト効果を生じ、ガスコンロ等の熱源の火炎や
熱のほとんど鍋内に導入することができ熱効率を飛躍的
に高めることができる。As described above, according to the heating cooker of the second embodiment, in addition to the operation obtained in the first embodiment, the following operation can be further obtained by the hot air separator. Since the flame introduction hole of the lower separator plate of the hot air separator is equal to or wider than the flame introduction hole of the upper separator plate, a draft effect is created to generate hot air currents, and the hot air distribution unit is heated to heat high-temperature heat in the pot. It can be introduced inside the department. The internal air cooled by the upper outer peripheral portion and the lid portion of the pot portion was returned to the reflux portion by the airflow and convection, heated by the radiation portion of the lower separator of the reflux portion, and accompanied by the flame of the upper separator flame introduction hole. Since the inside of the pot is refluxed by the hot air, the inside of the pot can be heated to a high temperature. Since the internal space of the hot air separator is heated to an extremely high temperature by the radiant portion of the lower separator and the high heat of the red smoked opening for smoke removal, steam and burning odor generated from foodstuffs accompanying convection generated in the pan portion, Secondary combustion of smoke, etc. to deodorize,
Can be smokeless. Since the smoke-suppressing opening is formed by a large number of holes, it is heated to red by the flame, and the smokeless and odorless effects can be enhanced. Since the area of the opening of the lower separator of the hot-air separator is 40 to 80% of the bottom of the pot, a draft effect occurs with the opening of the hot-air induction part, and most of the flame and heat of the heat source such as a gas stove are introduced into the pot. Heat efficiency can be dramatically increased.

【００２７】（実施の形態３）実施の形態３の加熱調理
器は、実施の形態２における加熱調理器において、熱風
セパレータの下部セパレータ板を有しないものを用い
た。芋や玉ネギ、ナス等の植物性食材やスルメ等の乾物
に用いたところ極めて短時間で両面焼きができ好適であ
った。これは、これらの食材が油脂分が少ないため発煙
量が少なく、また、加熱時に肉汁等の液汁の発生が少な
いためである。以上のように本実施の形態３によれば、
極めて簡単な構造の熱風セパレータを用いることにより
極めて短時間（市販の両面焼き電気天火の約１／３）
で、かつ無臭、無煙で焼くことができる。(Embodiment 3) The heating cooker according to Embodiment 3 is the same as the heating cooker according to Embodiment 2 but does not include the lower separator plate of the hot air separator. When used for plant foods such as potatoes, onions and eggplants, and for dry matter such as squid, both sides were baked in an extremely short time, which was suitable. This is because these foods have a small amount of smoke due to a small amount of fats and oils, and a small amount of liquid juice such as meat juice is generated during heating. As described above, according to the third embodiment,
Extremely short time by using a hot air separator with an extremely simple structure (about 1/3 of the commercially available double-sided electric fire)
It can be baked without odor and smoke.

【００２８】（実施の形態４）図７は本実施の形態４に
おける加熱調理器の要部平面図であり、図８はその使用
状態を示す要部断面図である。図７及び図８において、
３は火炎導入口、７は集煙吸込口、１２は加熱調理板、
１３は食材、１４は蓋部、１４ａは蓋部１４の取手、１
５はガスコンロ、１６は五徳、２０は熱風セパレータ、
２１は上部セパレータ板、２１ａはフランジ部、２２は
上部セパレータ火炎導入孔、２３は還流部、２４は熱風
分配部、２５は下部セパレータ板、２７は下部セパレー
タ火炎導入孔、２８は消煙用孔部であり、これらは実施
の形態１及び２と同様なものなので、同一の符号を付し
説明を省略する。１ｃは実施の形態４の加熱調理器、１
０ａは把持部、４０は蓋部１４を有するフライパン、４
１はフライパン４０の周壁、４２はフライパン４０の底
部の外周に周設された残滓受部、４２′は残滓受部４２
に収容された油カスや液汁等の残滓、４３はフライパン
４０の底部を残滓受部４２から内側に折り曲げて形成さ
れた火炎導入口壁、４４は火炎導入口壁４３の内周にリ
ング状もしくは突起状に周設された熱風セパレータ２０
のフランジ部２１を脱着自在に支持する熱風セパレータ
受け、４５は火炎導入口壁４３の頂部に１２０°の間隔
で立設された加熱調理板１２を支持する支持突起、５０
は排気用開口部５がフライパンの側壁４１の上部に形成
された熱風誘導部、５２は火炎導入口壁４３の近傍に配
設された熱風導入用開口部である。(Embodiment 4) FIG. 7 is a plan view of a main part of a heating cooker according to a fourth embodiment, and FIG. 8 is a cross-sectional view of a main part showing a use state of the cooking device. 7 and 8,
3 is a flame inlet, 7 is a smoke collection inlet, 12 is a cooking plate,
13 is a foodstuff, 14 is a lid, 14a is a handle of the lid 14, 1
5 is a gas stove, 16 is Gotoku, 20 is a hot air separator,
21 is an upper separator plate, 21a is a flange portion, 22 is an upper separator flame introduction hole, 23 is a reflux portion, 24 is a hot air distribution portion, 25 is a lower separator plate, 27 is a lower separator flame introduction hole, and 28 is a smoke suppression hole. Since these are the same as those in the first and second embodiments, the same reference numerals are given and the description is omitted. 1c is the cooking device of the fourth embodiment,
0a is a gripper, 40 is a frying pan having a lid 14, 4
1 is a peripheral wall of the frying pan 40, 42 is a residue receiving portion provided around the outer periphery of the bottom of the frying pan 40, 42 'is a residue receiving portion 42
43 is a flame inlet wall formed by bending the bottom of the frying pan 40 inward from the residue receiver 42, and 44 is a ring-shaped or inner wall of the flame inlet wall 43. Hot air separator 20 provided in a projecting manner
A hot-air separator receiver 45 for detachably supporting the flange portion 21; a support projection 45 for supporting the heating cooking plate 12 erected at 120 ° intervals on the top of the flame inlet wall 43;
Reference numeral denotes a hot air guiding portion in which the exhaust opening 5 is formed above the side wall 41 of the frying pan, and reference numeral 52 denotes a hot air introducing opening provided near the flame inlet wall 43.

【００２９】以上のように構成された本実施の形態４の
加熱調理器について、以下その使用方法を説明する。図
７及び図８に示すように、加熱調理板１２を支持する支
持突起４５を備えているので、熱風セパレータ２０の熱
風分配部２４を熱風誘導部４の熱風導入用開口部６に対
向させて配置している。ガスコンロ１５からの熱風ａ
は、熱風セパレータ２０の上部セパレータ火炎導入孔２
２から上方へ吹き出し加熱調理板１２を加熱するととも
に、熱風分配部２４との間からフライパン４０の周壁４
１方向へも吹き出し、フライパン４０内を高温に加熱す
る。また、加熱された食材１３から生じた蒸気や臭い成
分、煙を含んだ内部空気はフライパン４０内の熱風の気
流や対流により熱風誘導部５０のドラフト効果により集
煙吸込口７に吸引される。また一部の内部空気は気流や
対流により還流部２３に還流され下部セパレータ板２５
の消煙用孔部２８で二次燃焼される。また、熱風誘導部
５０にドラフト効果やエジェクタ効果で吸引された内部
空気は熱風導入用開口部５２で吸引された極めて高温の
熱風で二次燃焼され周壁４１の排気用開口部５２から無
煙、無臭の気体となって外部へ排出される。更に、加熱
調理中に食材１３から生じた液汁や油カス等の残滓は残
滓受部４２に回収されるので残滓による煙の発生を押え
ることができる。The method of using the heating cooker according to the fourth embodiment configured as described above will be described below. As shown in FIGS. 7 and 8, since the support projection 45 for supporting the cooking plate 12 is provided, the hot air distribution unit 24 of the hot air separator 20 is opposed to the hot air introduction opening 6 of the hot air induction unit 4. Have been placed. Hot air a from gas stove 15
Is the upper separator flame introduction hole 2 of the hot air separator 20.
2 from above and heats the heating cooking plate 12, and the peripheral wall 4 of the frying pan 40
It blows out in one direction and heats the frying pan 40 to a high temperature. Also, the internal air containing steam, odor components, and smoke generated from the heated foodstuff 13 is sucked into the smoke collection inlet 7 by the draft effect of the hot air induction unit 50 due to the hot air flow or convection in the frying pan 40. Some of the internal air is returned to the recirculation section 23 by airflow or convection, and is returned to the lower separator plate 25.
The fuel gas is subjected to secondary combustion in the smoke-suppressing hole 28. Further, the internal air sucked by the hot air induction part 50 by the draft effect or the ejector effect is secondarily burned by the extremely high temperature hot air sucked by the hot air introduction opening 52 and smokeless and odorless from the exhaust opening 52 of the peripheral wall 41. And is discharged outside. Furthermore, since residues such as sap and oil residue generated from the foodstuffs 13 during the cooking are collected in the residue receiving portion 42, it is possible to suppress the generation of smoke due to the residues.

【００３０】（実施の形態５，６）以下本発明の実施の
形態５における加熱調理器について、以下図面を用いて
説明する。図９は本実施の形態５における加熱調理器の
要部平面図であり、図１０は熱風セパレータの要部断面
図であり、図１１は実施の形態６における加熱調理板を
載置した加熱調理器の要部平面図である。図９及び図１
０において、７は集煙吸込口、９は蓋受部、１０ａは取
手、２４は熱風分配部、２５は下部セパレータ板、２５
ａはフランジ部、２７は下部セパレータ火炎導入孔、２
８は下部セパレータの消煙用孔部、４０は蓋部を有する
フライパン、４２は残滓受部、４５は支持突起、５０は
フライパン４０の周壁の上部の外側側壁に開口し側壁に
沿って固定された熱風誘導部であり、これらは実施の形
態４と略同様なものなので同一の符号を付し説明を省略
する。１Ｄは実施の形態５の加熱調理器、１Ｅは長方形
状に形成され四隅に熱風誘導部を備えた実施の形態６の
加熱調理器、６０は熱風セパレータ、６１は上部セパレ
ータ板、６２は上部セパレータ板６１に膨出状に形成さ
れた熱風吐出部、６３は上部セパレータ板６１の中央部
に多数の輻射用小孔６４を有する輻射放熱部、６５は輻
射放熱部６３から延設された延設部６５′の外周部に形
成された方形状の還流用孔部、６６は還流用孔部６５の
延設部６５′側で下部セパレータ板２５側に折り曲げて
形成された熱風堰である。尚、還流用孔部６５に熱風堰
６６と直交状に形成された左右熱風堰を設けてもよい。
下部セパレータ火炎導入孔２７の気流に乱れを作り、消
煙用孔部２８よりの排出を行い易くすることができる。(Embodiments 5 and 6) Hereinafter, a heating cooker according to Embodiment 5 of the present invention will be described with reference to the drawings. FIG. 9 is a plan view of a main part of a heating cooker according to the fifth embodiment, FIG. 10 is a cross-sectional view of a main part of a hot-air separator, and FIG. It is a principal part top view of a container. 9 and 1
At 0, 7 is a smoke collection inlet, 9 is a lid receiving section, 10a is a handle, 24 is a hot air distribution section, 25 is a lower separator plate, 25
a is a flange portion, 27 is a lower separator flame introduction hole, 2
Reference numeral 8 denotes a smoke removing hole of the lower separator, 40 denotes a frying pan having a lid, 42 denotes a residue receiving portion, 45 denotes a support protrusion, and 50 denotes an opening at the upper outer side wall of the peripheral wall of the frying pan 40 and is fixed along the side wall. These are substantially the same as those in the fourth embodiment, and are denoted by the same reference numerals and description thereof is omitted. 1D is the heating cooker according to the fifth embodiment, 1E is the heating cooker according to the sixth embodiment which is formed in a rectangular shape and has hot air guiding portions at four corners, 60 is a hot air separator, 61 is an upper separator plate, and 62 is an upper separator. A hot air discharge portion formed in a bulging shape on the plate 61, 63 is a radiant heat radiating portion having a large number of small holes 64 for radiation in the center of the upper separator plate 61, and 65 is an extension extending from the radiant heat radiating portion 63. A rectangular reflux hole 66 formed on the outer periphery of the portion 65 ′ is a hot-air weir formed by bending the lower portion of the reflux hole 65 toward the lower separator plate 25 on the side of the extending portion 65 ′. Note that a left and right hot air weir formed orthogonal to the hot air weir 66 may be provided in the reflux hole 65.
Turbulence can be created in the air flow in the lower separator flame introduction hole 27, and discharge from the smoke suppression hole 28 can be facilitated.

【００３１】以上のように構成された実施の形態５及び
６の加熱調理器について、以下その動作を説明する。ガ
スコンロ等の熱源の火炎を伴った熱風が下部セパレータ
火炎導入孔２７より勢いよく吹き込まれ、上部セパレー
タ板６１の輻射放熱部６３を赤熱化する。輻射放熱部６
３には輻射用小孔６４が多数形成されているので、火炎
が輻射用小孔６４に当り輻射用小孔６４を赤熱化し極め
て高温の輻射熱を発生する。また火炎を伴った熱風の一
部は熱風堰６６に遮られ熱風吐出部６２よりフライパン
４０内に吹き出される。加熱調理板１２（図８を参照）
は輻射放熱部６３の輻射熱と熱風吐出部６２からの熱風
によって加熱される。加熱調理板１２上の食材１３から
調理時に排出される蒸気や煙、臭気成分は密閉されたフ
ライパン４０内での対流や気流により還流用孔部６５か
ら吸入され左右の消煙用孔部２８や輻射放熱部６３で二
次燃焼され無臭、無煙化される。またフライパン４０内
の内部空気は熱風誘導部５０で熱風導入用開口部からの
高温の熱風で二次燃焼されながら無煙、無臭化されてフ
ライパン４０の周壁の上部の排気用開口部から排出され
る。The operation of the heating cookers of the fifth and sixth embodiments configured as described above will be described below. Hot air accompanied by a flame from a heat source such as a gas stove is blown vigorously through the lower separator flame introduction holes 27, and the radiant radiator 63 of the upper separator plate 61 becomes red. Radiation radiator 6
Since many small holes 64 for radiation are formed in 3, the flame hits the small holes 64 for radiation, and the small holes 64 for radiation are red-heated to generate radiant heat of extremely high temperature. A part of the hot air accompanied by the flame is blocked by the hot air weir 66 and blown out from the hot air discharge unit 62 into the frying pan 40. Cooking plate 12 (see FIG. 8)
Is heated by the radiant heat of the radiation radiator 63 and the hot air from the hot air discharger 62. Steam, smoke, and odor components discharged during cooking from the food material 13 on the heating plate 12 are sucked from the reflux hole 65 by convection or airflow in the closed frying pan 40, and the left and right smoke suppression holes 28, Secondary combustion is performed in the radiation radiating section 63 to make it odorless and smokeless. Further, the internal air in the frying pan 40 is smokeless and odorless while being secondary-combusted by high-temperature hot air from the hot-air introducing opening in the hot-air guiding unit 50 and is discharged from the exhaust opening at the upper part of the peripheral wall of the frying pan 40. .

【００３２】以上のように実施の形態５，６の加熱調理
器は形成されているので、実施の形態１乃至４で得られ
る作用の他、次の作用が得られる。熱風セパレータの上
部セパレータ板に輻射放熱部を備えているので、極めて
高い輻射熱により食材を調理でき、焼芋等を輻射熱によ
り極めてフックラとかつ水気なく焼くことができる。ま
た、食材から発生した煙は還流用孔部により吸込まれ下
部セパレータの赤熱した消煙用孔部や輻射放熱部により
略完全に二次燃焼することができる。熱風堰により火炎
を伴った熱風を熱風吐出部に誘導でき、フライパン内に
極めて高温の熱風を吐出させ熱風の気流を生じるのでフ
ライパン内を短時間に高温化することができる。As described above, since the heating cookers of the fifth and sixth embodiments are formed, the following operations are obtained in addition to the operations obtained in the first to fourth embodiments. Since the radiation separator is provided on the upper separator plate of the hot-air separator, food can be cooked with extremely high radiation heat, and the potatoes and the like can be roasted very easily and without moisture by the radiation heat. Further, smoke generated from the food material is sucked in by the recirculation holes, and can be almost completely secondary-combusted by the red-heated smoke suppression holes and the radiation radiator of the lower separator. The hot air with a flame can be guided to the hot air discharge unit by the hot air weir, and the extremely high temperature hot air is discharged into the frying pan to generate a hot air current, so that the temperature in the frying pan can be raised in a short time.

【００３３】また、実施の形態６のように長方形状の加
熱調理器においても、四隅に熱風誘導部を設けた場合、
加熱調理板は熱風セパレータの輻射放熱部による強力な
輻射熱と熱風四隅の熱風誘導部のドラフト効果によりガ
スコンロの火炎を伴った熱風のほとんど全てを加熱調理
器内に導入し、それが熱風吐出部から高温の熱風として
加熱調理器の隅々まで流入拡散されるので加熱調理板に
熱斑なく全体を極めて短時間で加熱調理することができ
る。Also, in the case of a rectangular heating cooker as in Embodiment 6, when hot air guiding portions are provided at four corners,
The heating cooking plate introduces almost all of the hot air accompanied by the flame of the gas stove into the heating cooker by the strong radiant heat by the radiating heat radiation part of the hot air separator and the draft effect of the hot air induction part at the four corners of the hot air, and it is introduced from the hot air discharge part. Since high-temperature hot air flows into and diffuses into every corner of the cooking device, the entire cooking can be cooked in a very short time without heat spots on the cooking plate.

【００３４】（実施の形態７）図１２は本実施の形態７
における内部に内鍋を配置した加熱調理器の分解斜視図
であり、図１３はその加熱調理器の要部断面図である。
図１２及び図１３において、２は深絞りに形成された鍋
部、３は火炎導入口、３′は火炎導入口壁、４は熱風誘
導部、５は排気用開口部、６は熱風導入用開口部、８は
支持突起、９は蓋受部、１０は把持部、１４は蓋部、２
０は熱風セパレータ、２１は上部セパレータ板、２５ａ
はフランジ部、２２は上部セパレータ火炎導入孔、２３
は還流部、２４は熱風分配部、２５は下部セパレータ
板、２７は下部セパレータ火炎導入孔、２８は消煙用孔
部であり、これらは実施の形態１や２と同様のものなの
で、同一の符号を付し説明を省略する。１Ｆは実施の形
態７の加熱調理器、７０は鍋部２の側壁内側に嵌合され
底部開口部が火炎導入口壁３′を囲繞するように形成さ
れた内壁形成部材、７１は内壁形成部材７０の底部中央
に開口され火炎導入口壁３′に嵌合される底部開口部、
７２は内壁形成部７０の周壁に９０度間隔で内側に所定
の深さで突設された内側凸部、７３は内側凸部７２に穿
孔して形成された集煙吸込口、７４は内壁形成部材７０
の内側凸部７２の下端の底部開口部７１側の熱風導入用
開口部形成凸部、７５は内壁形成部材７０の内側凸部７
２の上端の排気用開口部形成凸部、７６は内壁形成部材
７０の上端縁部、８０は内壁形成部材７０の内部にすっ
ぽり収納され、支持突起８で底部を支持される炊飯用も
しくは煮炊用の内鍋、８１は内鍋８０の把持部、９０は
蓋部１４の周縁部、９１は周縁部９０に形成された切欠
部である。次に、加熱調理器１Ｆの組み立てについて説
明する。図１３において、内壁形成部材７０を鍋部２内
に嵌入させ、底部開口部７１を鍋部２の火炎導入口壁
３′の外側に嵌入させると内壁形成部材７０と鍋部２の
内壁の各周壁面を密接に接合すると同時に内壁形成部材
７０の内側凸部７２と鍋部２の内壁面で熱風誘導部４、
排気用開口部５、熱風導入用開口部６が形成される。(Embodiment 7) FIG. 12 shows Embodiment 7 of the present invention.
FIG. 13 is an exploded perspective view of a cooking device in which an inner pot is disposed inside, and FIG. 13 is a sectional view of a main part of the cooking device.
12 and 13, reference numeral 2 denotes a pot portion formed in a deep drawing, 3 denotes a flame inlet, 3 ′ denotes a flame inlet wall, 4 denotes a hot-air guiding portion, 5 denotes an exhaust opening, and 6 denotes a hot-air inlet. An opening, 8 is a support protrusion, 9 is a lid receiving part, 10 is a gripping part, 14 is a lid, 2
0 is hot air separator, 21 is upper separator plate, 25a
Is a flange portion, 22 is an upper separator flame introduction hole, 23
Is a reflux section, 24 is a hot air distribution section, 25 is a lower separator plate, 27 is a lower separator flame introduction hole, and 28 is a smoke eliminating hole. Since these are the same as those in Embodiments 1 and 2, they are the same. The reference numerals are used and the description is omitted. 1F is the cooking device of the seventh embodiment, 70 is an inner wall forming member fitted to the inside of the side wall of the pot portion 2 and the bottom opening is formed so as to surround the flame inlet wall 3 ', 71 is an inner wall forming member 70, a bottom opening which is opened at the center of the bottom and is fitted to the flame inlet wall 3 '.
Reference numeral 72 denotes an inner convex portion protruding inward at a predetermined depth from the peripheral wall of the inner wall forming portion 70 at an interval of 90 degrees, 73 denotes a smoke collection inlet formed by piercing the inner convex portion 72, and 74 denotes an inner wall forming portion. Member 70
An opening forming protrusion for introducing hot air on the bottom opening 71 side at the lower end of the inner protrusion 72 of the inner protrusion 72, and 75 is the inner protrusion 7 of the inner wall forming member 70.
2, an upper end portion of the exhaust opening forming projection, 76 is an upper edge of the inner wall forming member 70, 80 is completely stored inside the inner wall forming member 70, and the bottom is supported by the support projection 8 for rice cooking or cooking. An inner pan 81 is a gripping portion of the inner pan 80, 90 is a peripheral portion of the lid 14, and 91 is a notch formed in the peripheral portion 90. Next, assembly of the heating cooker 1F will be described. In FIG. 13, when the inner wall forming member 70 is fitted into the pot portion 2 and the bottom opening 71 is fitted outside the flame inlet wall 3 ′ of the pan portion 2, each of the inner wall forming member 70 and the inner wall of the pot portion 2 is formed. At the same time, the peripheral wall surfaces are closely joined, and at the same time, the hot air induction portion 4
An exhaust opening 5 and a hot air introduction opening 6 are formed.

【００３５】以上のように作製された実施の形態７の加
熱調理器について、以下、その動作を説明する。図１３
において、ガスコンロの炎が下部セパレータ火炎導入口
２７から上部セパレータ火炎導入孔を経て鍋部２内に火
炎を伴った熱風がドラフト効果で導入される。煮炊きす
るときに発生する蒸気や煙、臭いは熱風セパレータ２０
及び熱風誘導部で乾燥され無煙・無臭化される。以上の
ように本実施の形態７の加熱調理器によれば。火炎導入
孔から鍋部内に導かれた熱風が蓋部によって遮られ対流
するので、鍋部内を短時間で高温均一化し、熱効率が極
めて高いので、煮炊きを短時間で行うことができる。ま
た、内鍋の開口部が高温の空気でさらされているので気
泡が生じるのを防ぎ、炊飯等でも吹きこぼれを防止でき
る。また、高温の火炎を伴った熱風の対流により、ケー
キ等のオーブン料理を楽しむことができる。The operation of the heating cooker according to the seventh embodiment manufactured as described above will be described below. FIG.
In this case, the flame of the gas stove is introduced from the lower separator flame inlet 27 through the upper separator flame inlet into the pot portion 2 by the draft effect. The steam, smoke, and odor generated when cooking is cooked using the hot air separator 20.
And it is dried and smokeless and odorless in the hot air induction section. As described above, according to the heating cooker of the seventh embodiment. Since the hot air guided into the pot from the flame introduction hole is blocked by the lid and flows therethrough, the inside of the pot is made uniform in high temperature in a short time, and the heat efficiency is extremely high, so that the cooking can be performed in a short time. In addition, since the opening of the inner pot is exposed to high-temperature air, bubbles are prevented from being generated, and it is possible to prevent spills even when cooking rice. In addition, oven dishes such as cakes can be enjoyed by convection of hot air accompanied by high-temperature flames.

【００３６】[0036]

【発明の効果】以上のように本発明によれば、以下のよ
うな優れた効果を有する加熱調理器を実現できるもので
ある。請求項１に記載の発明によれば、 （１）蓋をした加熱調理器内に内部空気の排出路が熱風
誘導部により確保されるので、熱風誘導部のドラフト効
果によりガスコンロ等の熱源の火炎を伴った熱風の殆ど
全てを加熱調理器内に導入でき熱効率を著しく向上さ
せ、省エネルギー性を向上させることができる。 （２）熱風誘導部の中途部には集煙吸込口を備えている
ので、熱風誘導部を通過中の熱風によるエジェクタ効果
により、加熱調理器内で発生した煙等を熱風誘導部内へ
吸収し、熱風導入用開口部から流入する高温の熱風によ
り煙等を二次燃焼し極めて高い消煙及び消臭作用を有
し、調理場に煙や臭気のない快適な作業環境を与えるこ
とができる。 （３）構造が簡単なので、低原価で量産性を有し、加え
て使用後に手入れを行う際でも、手間がかからずに清掃
が容易に行え保守性に優れる。As described above, according to the present invention, a heating cooker having the following excellent effects can be realized. According to the first aspect of the present invention, (1) Since the hot air induction section secures a discharge path for internal air in the covered cooking device, the flame of the heat source such as a gas stove is produced by the draft effect of the hot air induction section. Almost all of the hot air accompanied by the heat can be introduced into the cooking device, so that the heat efficiency can be remarkably improved and the energy saving can be improved. (2) Since a smoke collection inlet is provided in the middle of the hot air induction section, smoke generated in the cooking device is absorbed into the hot air induction section by an ejector effect of hot air passing through the hot air induction section. In addition, smoke and the like are secondary-combusted by the high-temperature hot air flowing from the opening for introducing hot air to have an extremely high smoke and deodorizing effect, and a comfortable working environment free of smoke and odor can be provided to the kitchen. (3) Since the structure is simple, mass production is possible at a low cost, and even when performing maintenance after use, cleaning is easy and maintenance is excellent, and maintenance is excellent.

【００３７】請求項２に記載の発明によれば、請求項１
の発明により得られる効果の他、 （４）火炎導入口壁が高さを有しているので、加熱調理
板の下面をガスコンロの火炎外炎の先端で加熱できるの
で熱エネルギーのロスを著しく軽減できるとともにガス
の完全燃焼した熱風が加熱調理器内に気流となって隅々
まで流れるので加熱調理板の輻射熱と相まって食材の両
面焼きができ、従来のように食材を裏返す等の作業を省
く事が出来、調理の作業性を著しく向上できる。 （５）残滓受部により食材から出る液汁が回収されるの
で食材が水っぽくなるのを防ぎカラッとした食材の旨味
を引き出した美味な料理を得ることができる。According to the invention described in claim 2, according to claim 1
(4) Since the flame inlet port wall has a height, the lower surface of the cooking plate can be heated by the tip of the flame outside the gas stove, thereby significantly reducing heat energy loss. The hot air that has been completely burned with gas flows into the cooking device as an air current and flows to every corner, so that the food can be baked on both sides in combination with the radiant heat of the cooking plate, eliminating the need to turn over the food as before. And the workability of cooking can be remarkably improved. (5) Since the sap coming from the food is collected by the residue receiving portion, the food can be prevented from becoming watery, and a delicious dish can be obtained in which the taste of the food is brought out.

【００３８】請求項３に記載の発明によれば、請求項１
又は２の発明により得られる効果の他、 （６）ガスコンロ等の熱源からの対流熱や輻射熱のほと
んど全てを蓋をした加熱調理器内に導入することがで
き、熱効率を高めると共に、料理によって発生する煙や
臭気を消煙、消臭でき調理場の作業環境を著しく向上さ
せることができる。According to the invention described in claim 3, according to claim 1
Or (6) almost all convective heat and radiant heat from a heat source such as a gas stove can be introduced into a cooker with a lid, thereby increasing heat efficiency and generating by cooking. The smoke and odor generated can be eliminated and the odor can be eliminated, and the working environment of the kitchen can be significantly improved.

【００３９】請求項４に記載の発明によれば、請求項１
乃至３の内いずれか１項の発明で得られる効果の他、 （７）加熱調理器の側壁部に凹部を形成し、その凹部に
その凹部と同一の曲率で形成された覆設部材を溶接で固
定するか、又はコの字状の嵌合部材を着脱自在又は溶接
で固定するだけで簡単に熱風誘導部が形成できるので、
生産性を高めることができ量産性に優れる。請求項５に
記載の発明によれば、請求項１乃至３の内いずれか１項
の発明で得られる効果の他、 （８）加熱調理器を形成する鍋部やフライパン部と、熱
風誘導部を別の工程で製造できるので、各々の生産ライ
ンが単純化され生産性を上げることができる。また、熱
風誘導部が別個に単独で生産されるので、著しく標準
化、普遍化され、各種大きさや形状の鍋部やフライパン
部に後工程で固定するだけで加熱調理器が作製できるの
で、各種加熱調理器の生産性を著しく向上させることが
できる。請求項６に記載の発明によれば、請求項２又は
３の発明で得られる効果の他、 （９）加熱調理器の側壁が２重構造なので、保温性に優
れる。 （１０）加熱調理器を形成する鍋部等と、内壁形成部を
別の生産ラインで作製できるのでラインの有効利用が図
られ生産性を上げることができる。According to the invention set forth in claim 4, according to claim 1,
(7) In addition to the effects obtained by the invention of any one of (3) to (3), (7) a concave portion is formed in the side wall portion of the cooking device, and a covering member formed with the same curvature as the concave portion is welded to the concave portion. The hot air guide can be easily formed by simply fixing the U-shaped fitting member by detachable or welding.
Productivity can be increased and mass productivity is excellent. According to the fifth aspect of the present invention, in addition to the effects obtained by the invention of any one of the first to third aspects, (8) a pot portion or a frying pan portion forming a heating cooker, and a hot air induction portion Can be manufactured in separate steps, so that each production line can be simplified and the productivity can be increased. In addition, since the hot air induction section is produced separately and independently, it is remarkably standardized and universalized, and a heating cooker can be manufactured simply by fixing it to a pan or frying pan of various sizes and shapes, so that various types of heating can be manufactured. The productivity of the cooker can be significantly improved. According to the sixth aspect of the invention, in addition to the effects obtained by the second or third aspect of the invention, (9) since the side wall of the heating cooker has a double structure, it is excellent in heat retention. (10) Since the pot portion and the like forming the heating cooker and the inner wall forming portion can be manufactured on different production lines, the line can be effectively used and the productivity can be improved.

【００４０】請求項７に記載の発明によれば、請求項１
乃至６の内いずれか１項の発明により得られる効果の
他、 （１１）熱風誘導部のドラフト効果が十分に達成できる
ので、蓋をした加熱調理器内に火炎を含む熱風のほとん
どを取り入れることができ、加熱調理器の底部の周囲か
ら火炎や熱風が流出するのを防ぐことができ、熱効率が
高めることができる。 （１２）熱効率が高いので、加熱調理器内を極めて短時
間に高温化できるとともに、高い温度で維持できるの
で、食材を裏返すことなく加熱調理でき、焼き上がりに
おいて、強火の遠火という、理想的な加熱調理が実現さ
れ、高温調理による煙や悪臭の発生も防ぐことができ
る。According to the invention of claim 7, according to claim 1,
In addition to the effects obtained by the invention according to any one of the above items 6 to 6, (11) Since the draft effect of the hot air induction section can be sufficiently achieved, most of the hot air including the flame is introduced into the covered cooking device. It is possible to prevent a flame or hot air from flowing out from around the bottom of the heating cooker, thereby improving the thermal efficiency. (12) Since the heat efficiency is high, the inside of the cooking device can be heated to a very high temperature in a very short time, and can be maintained at a high temperature. Heat cooking is realized, and generation of smoke and odor due to high-temperature cooking can be prevented.

【００４１】請求項８に記載の発明によれば、請求項１
乃至７の内いずれか１項の発明により得られる効果の
他、 （１３）セパレータ用火炎導入孔により更に火炎を伴っ
た熱風を絞り込むと同時に該火炎導入孔の周囲を赤熱化
し、その高い輻射熱で還流部から流入してくる内部空気
中の煙や蒸気、臭気成分を二次燃焼でき脱臭、脱煙効果
を著しく向上させることができる。 （１４）火炎導入部のエジェクタ効果により還流部で蓋
をした加熱調理器内の空気を還流させ加熱調理器内に気
流を生じさせるので加熱調理器の内部を万遍なく加熱し
食材を速やかに加熱でき調理時間を著しく短縮でき、省
エネルギー性に優れ食材の味を十分引き出した料理を可
能にすることができる。According to the invention described in claim 8, according to claim 1,
In addition to the effects obtained by the invention according to any one of (1) to (7), (13) the hot air accompanied by the flame is further narrowed down by the flame introducing hole for the separator, and at the same time, the periphery of the flame introducing hole is glowed red and the high radiant heat The smoke, steam, and odor components in the internal air flowing from the recirculation section can be secondarily burned, and the deodorizing and smoke removing effects can be significantly improved. (14) Due to the ejector effect of the flame introduction part, the air in the cooking device capped by the reflux part is circulated and an air current is generated in the cooking device, so that the inside of the cooking device is evenly heated and the ingredients are promptly heated. Heating can greatly reduce the cooking time, and it is possible to make a dish that is excellent in energy saving and that sufficiently draws out the taste of the ingredients.

【００４２】請求項９に記載の発明によれば、請求項１
乃至７の内いずれか１項の発明により得られる効果の
他、 （１５）セパレータ板に輻射放熱部を備えているので、
極めて高い輻射熱により食材を調理でき、焼芋等を輻射
熱により極めてフックラとかつ水気なく焼くことがで
き、料理特性を向上させることができる。 （１６）熱風堰により火炎を伴った熱風を熱風吐出部に
誘導でき、フライパン内に極めて高温の熱風を吐出させ
熱風の気流を生じるのでフライパン内を短時間に高温化
することができ省エネルギー性を向上させることができ
る。更に、加熱調理板に耐熱ガラスと金網で加熱調理板
を形成したり、耐熱性の低い薄板を使用した場合におい
て熱当りがやわらかくなり通常薄板を使用した場合均一
な焦げ目がつきにくかったり、フッソ加工の耐久性に難
点があったが、輻射用放熱部により加熱調理板に当たる
熱を分散させる為使用できる加熱調理板の素材の分野が
広くなり一層の低原価化を図ることができる。According to the ninth aspect of the present invention, the first aspect is provided.
In addition to the effects obtained by the invention according to any one of (1) to (7), (15) since the radiation radiating portion is provided on the separator plate,
Ingredients can be cooked by extremely high radiant heat, and grilled potatoes and the like can be roasted with radiant heat in a very hooky and dry manner, thereby improving cooking characteristics. (16) Hot air with flame can be guided to the hot air discharge section by the hot air weir, and extremely high temperature hot air is discharged into the frying pan to generate a hot air current. Can be improved. Furthermore, when a cooking plate is made of a heat-resistant glass and a wire mesh, or when a thin plate with low heat resistance is used, the heat hit becomes softer. Although there was a problem in the durability of the cooking plate, the field of the material of the cooking plate which can be used for dispersing the heat applied to the cooking plate by the radiation part for radiation is widened and the cost can be further reduced.

【００４３】請求項１０に記載の発明によれば、請求項
８又は９の内いずれか１項の発明により得られる効果の
他、 （１７）熱風セパレータの下部セパレータ板の火炎導入
孔が上部セパレータ板の火炎導入孔よりも広いので、ド
ラフト効果を生み気流を生じさせ、高温の熱を加熱調理
器内へ導入することができる。 （１８）加熱調理器の上部外周部や蓋部で冷却された内
部空気が気流や対流で還流部に還流され、還流部の下部
セパレータの輻射部で加熱されるとともに上部セパレー
タ火炎導入孔の火炎を伴った熱風により鍋部内に還流さ
れるので加熱調理器内部を高温化することができる。 （１９）熱風セパレータの内部空間は下部セパレータの
輻射部と赤熱された消煙開口部の高熱で極めて高温に加
熱されているので、加熱調理器内で発生する対流や気流
に随伴した食材から発生する蒸気や焦げ臭、煙等を二次
燃焼させ完全に無臭化、無煙化することができる。 （２０）消煙用開口部は多数の孔部で形成されているの
で、火炎により赤熱化され無煙化、無臭化の効果を高め
ることができる。 （２１）熱風セパレータの下部セパレータの開口部の面
積を火炎導入口の４０％〜７０％としたので、熱風誘導
部の開口部とでドラフト効果を生じ、ガスコンロ等の熱
源の火炎や熱のほとんど加熱調理器内に導入することが
でき熱効率を飛躍的に高めることができる。 （２２）強火の空炊き状態における調理器具本体及びフ
ッソ加工や塗装面の高熱による損傷を防ぐ事が部分的に
耐熱性の高い素材を使用することで低コストで生産出
来、又残滓受部の油が、高温になり発火することを防ぐ
ことができる。According to the tenth aspect of the present invention, in addition to the effects obtained by the eighth aspect of the present invention, (17) the flame introducing hole of the lower separator plate of the hot air separator is Since it is wider than the flame introduction hole of the plate, a draft effect is created to generate airflow, and high-temperature heat can be introduced into the cooking device. (18) The internal air cooled by the upper outer peripheral portion and the lid portion of the heating cooker is returned to the reflux portion by airflow or convection, is heated by the radiation portion of the lower separator of the reflux portion, and the flame of the upper separator flame introduction hole. It is returned into the pot by the hot air accompanied by the above, so that the inside of the cooking device can be heated. (19) Since the internal space of the hot-air separator is heated to an extremely high temperature due to the high heat of the radiating portion of the lower separator and the red-heated smoke removing opening, it is generated from foodstuffs associated with convection and airflow generated in the cooking device. Secondary combustion of steam, burnt odor, smoke, etc. can completely eliminate odor and smoke. (20) Since the smoke-suppressing opening is formed by a large number of holes, the flame is red-heated by the flame, and the effect of eliminating smoke and odor can be enhanced. (21) Since the area of the opening of the lower separator of the hot-air separator is set to 40% to 70% of the flame inlet, a draft effect occurs with the opening of the hot-air induction part, and most of the flame and heat of the heat source such as the gas stove. It can be introduced into a heating cooker, and the heat efficiency can be dramatically increased. (22) It can be produced at low cost by using a material with high heat resistance to prevent damage to the cooking utensil body and fluorescing process and the painted surface in high temperature empty cooking condition due to high heat. The oil can be prevented from becoming hot and igniting.

【図面の簡単な説明】[Brief description of the drawings]

【図１】実施の形態１における加熱調理器の斜視図FIG. 1 is a perspective view of a heating cooker according to a first embodiment.

【図２】実施の形態１における加熱調理器の要部平面図FIG. 2 is a plan view of a main part of the heating cooker according to the first embodiment.

【図３】実施の形態１における加熱調理器の使用状態を
示す要部断面図FIG. 3 is a sectional view of a main part showing a use state of the cooking device in the first embodiment.

【図４】実施の形態２における加熱調理器の要部分解斜
視図FIG. 4 is an exploded perspective view of a main part of the heating cooker according to the second embodiment.

【図５】実施の形態２における加熱調理器の下部セパレ
ータ板の要部平面図FIG. 5 is a main part plan view of a lower separator plate of the heating cooker according to the second embodiment.

【図６】実施の形態２における加熱調理器の動作説明図FIG. 6 is an explanatory diagram of an operation of the heating cooker according to the second embodiment.

【図７】実施の形態４における加熱調理器の要部平面図FIG. 7 is a plan view of a main part of the heating cooker according to the fourth embodiment.

【図８】実施の形態４における加熱調理器の使用状態を
示す要部断面図FIG. 8 is a sectional view of a principal part showing a use state of the cooking device in the fourth embodiment.

【図９】実施の形態５における加熱調理器の要部平面図FIG. 9 is a plan view of a main part of the cooking device according to the fifth embodiment.

【図１０】実施の形態５における加熱調理器の要部断面
図FIG. 10 is a sectional view of a main part of a heating cooker according to a fifth embodiment.

【図１１】実施の形態６における加熱調理器の要部平面
図FIG. 11 is a plan view of a main part of the heating cooker according to the sixth embodiment.

【図１２】実施の形態７における内部に内鍋を配置した
加熱調理器の分解斜視図FIG. 12 is an exploded perspective view of a cooking device in which an inner pot is arranged inside according to the seventh embodiment.

【図１３】実施の形態７における加熱調理器の要部断面
図FIG. 13 is a sectional view of a main part of a heating cooker according to the seventh embodiment.

【符号の説明】[Explanation of symbols]

１Ａ，１Ｂ，１Ｃ，１Ｄ，１Ｅ，１Ｆ 加熱調理器 ２ 鍋部 ３ 火炎導入口 ３′ 火炎導入口壁 ３′ａ 汁受部 ４ 熱風誘導部 ５ 排気用開口部 ６ 熱風導入用開口部 ７ 集煙吸込口 ８ 支持突起 ９ 蓋受部 １０ 把持部 １１ 熱風誘導部収納部 １２ 加熱調理板 １３ 食材 １４ 蓋部 １５ ガスコンロ １６ 五徳 ２０ 熱風セパレータ ２１ 上部セパレータ板 ２１ａ フランジ部 ２２ 上部セパレータ火炎導入孔 ２３ 還流部 ２４ 熱風分配部 ２５ 下部セパレータ板 ２５ａ フランジ部 ２６ 輻射部 ２７ 下部セパレータ火炎導入孔 ２８ 消煙用孔部 ４０ フライパン ４１ 周壁 ４２ 残滓受部 ４３ 火炎導入口壁 ４４ 熱風セパレータ受け ４５ 支持突起 ５０ 熱風誘導部 ５１ 排気用開口部 ５２ 熱風導入用開口部 ６０ 熱風セパレータ ６１ 上部セパレータ板 ６２ 熱風吐出部 ６３ 輻射放熱部 ６４ 輻射用小孔 ６５ 還流用孔部 ６６ 熱風堰 ６６′ 左右熱風堰 ７０ 内壁形成部材 ７１ 底部開口部 ７２ 内側凸部 ７３ 集煙吸込口 ７４ 熱風導入用開口部形成凹部 ７５ 排気用開口部形成凹部 ７６ 上端縁部 ８０ 内鍋 ８１ 把持部 ９０ 周縁部 ９１ 切欠部 Reference Signs List 1A, 1B, 1C, 1D, 1E, 1F Heating cooker 2 Pot 3 Flame inlet 3 'Flame inlet wall 3'a Juice receiver 4 Hot air guide 5 Exhaust opening 6 Hot air inlet 7 Smoke inlet 8 Support protrusion 9 Lid receiving part 10 Holding part 11 Hot air guiding part storage part 12 Heating plate 13 Food material 14 Lid part 15 Gas stove 16 Gotoku 20 Hot air separator 21 Upper separator plate 21a Flange part 22 Upper separator flame introduction hole 23 Reflux Part 24 Hot air distribution part 25 Lower separator plate 25a Flange part 26 Radiant part 27 Lower separator flame introduction hole 28 Smoke suppression hole 40 Frying pan 41 Peripheral wall 42 Residue receiving part 43 Flame introduction wall 44 Hot air separator receiver 45 Support projection 50 Hot air induction Part 51 Opening for exhaust 52 Opening for hot air introduction 60 Hot air separator 61 Upper separator plate 2 Hot air discharge part 63 Radiation heat radiation part 64 Radiation small hole 65 Recirculation hole 66 Hot air weir 66 'Left and right hot air weir 70 Inner wall forming member 71 Bottom opening 72 Inner convex part 73 Smoke collection inlet 74 Hot air introduction opening Concave portion 75 Exhaust opening forming concave portion 76 Upper edge 80 Inner pan 81 Gripping portion 90 Peripheral portion 91 Notch

Claims (10)

【特許請求の範囲】[Claims] 【請求項１】 蓋部を備えた加熱調理器であって、 ａ．前記加熱調理器の底部の中央部に開口された火炎導
入口と、 ｂ．前記火炎導入口に面して開口する熱風導入用開口部
と、前記加熱調理器の上部に開口する排気用開口部と、
側壁に穿設された集煙吸込口と、を有し、前記加熱調理
器の前記火炎導入口から周壁に沿って上部に渡り形成又
は配設された中空の熱風誘導部と、 を備えたことを特徴とする加熱調理器。1. A cooker with a lid, comprising: a. A flame inlet opening at the center of the bottom of the cooking device; b. An opening for hot air introduction opening toward the flame introduction opening, and an opening for exhaust opening at the top of the cooking device,
A smoke collection suction hole formed in the side wall, and a hollow hot air induction portion formed or arranged over the flame introduction port of the heating cooker along the peripheral wall and upward. A cooking device characterized by the following. 【請求項２】 前記火炎導入口が、その周囲に前記加熱
調理器の内側に向けて形成された火炎導入口壁と、前記
火炎導入口壁の周囲に形成された残滓受部と、を備えて
いることを特徴とする請求項１に記載の加熱調理器。2. The flame inlet comprises a flame inlet wall formed around the inside of the heating cooker, and a residue receiving part formed around the flame inlet wall. The cooking device according to claim 1, wherein 【請求項３】 前記加熱調理器の底部の略中央部に開口
された火炎導入口の開口面積が、前記加熱調理器の底部
の１５〜９５％、好ましくは４０〜８０％であることを
特徴とする請求項１又は２の内いずれか１項に記載の加
熱調理器。3. A flame inlet opening at a substantially central portion of a bottom portion of the cooking device, wherein an opening area is 15 to 95%, preferably 40 to 80% of a bottom portion of the cooking device. The heating cooker according to any one of claims 1 and 2. 【請求項４】 前記熱風誘導部が、前記加熱調理器の側
壁部に形成された１以上の凹部と、前記凹部に覆設され
る覆設部材と、又は前記凹部に嵌合される断面が略コの
字状に形成された嵌合部材と、で形成されていることを
特徴とする請求項１乃至３の内いずれか１項に記載の加
熱調理器。4. A cross section in which the hot-air guiding portion is fitted in at least one recess formed in a side wall portion of the cooking device, a covering member that covers the recess, or a fitting portion that fits in the recess. The heating cooker according to any one of claims 1 to 3, wherein the cooker is formed by a fitting member formed in a substantially U-shape. 【請求項５】 前記熱風誘導部が、前記加熱調理器の前
記火炎導入口から上部まで側壁に沿って配設固定された
１以上の扁平中空筒状部材で形成されていることを特徴
とする請求項１乃至３の内いずれか１項に記載の加熱調
理器。5. The hot air induction portion is formed of one or more flat hollow cylindrical members arranged and fixed along a side wall from the flame introduction port to an upper portion of the cooking device. The cooking device according to any one of claims 1 to 3. 【請求項６】 前記熱風誘導部が、前記加熱調理器の内
側側壁と、前記加熱調理器の側壁内側に嵌合され底部開
口部が前記火炎導入口壁の囲繞するように形成された内
壁形成部材の周囲に１以上形成された内側凸部と、前記
内壁形成部材の内側凸部の所定部に穿設された集煙吸込
口と、で形成されていることを特徴とする請求項１乃至
３の内いずれか１項に記載の加熱調理器。6. An inner wall formed by fitting the hot air induction portion to the inner side wall of the cooking device and the inside of the side wall of the cooking device so that a bottom opening is formed to surround the flame inlet port wall. 4. An inner projection formed at least one around the member, and a smoke collection inlet formed at a predetermined portion of the inner projection of the inner wall forming member. The cooking device according to any one of the items 3 to 5. 【請求項７】 前記熱風誘導部の全断面積が、前記火炎
導入口の開口面積の０．３〜４０％、好ましくは０．８
〜１０％であることを特徴とする請求項１乃至６の内い
ずれか１項に記載の加熱調理器。7. A total cross-sectional area of the hot air guiding section is 0.3 to 40%, preferably 0.8% of an opening area of the flame inlet.
The heating cooker according to any one of claims 1 to 6, wherein the content is 10% to 10%. 【請求項８】 中央部に開口して形成されたセパレータ
用火炎導入孔と、前記セパレータ用火炎導入孔の周囲か
ら外周部に向けて膨出状に形成され前記外周部側で開口
する還流部と、前記セパレータ用火炎導入孔と前記還流
部の周囲の平板状の熱風分配部と、を有する円盤状又は
皿状に形成された熱風セパレータを前記火炎導入口又は
火炎導入口壁に脱着自在に備えていることを特徴とする
請求項１乃至７の内いずれか１項に記載の加熱調理器。8. A flame introduction hole for a separator formed at the center portion, and a reflux portion formed in a bulging shape from the periphery of the flame introduction hole for the separator toward the outer periphery and opening on the outer periphery side. And a disk-shaped or dish-shaped hot air separator having the separator flame introduction hole and a plate-shaped hot air distribution portion around the reflux section, detachably attached to the flame introduction port or the flame introduction port wall. The cooking device according to any one of claims 1 to 7, further comprising: 【請求項９】 中央部に多数穿孔された輻射用小孔を有
する輻射放熱部と、前記輻射放熱部の周囲から外周部に
向けて膨出状に形成され、前記外周部側で開口する熱風
吐出部と、前記輻射放熱部より延設された延設部に開口
され前記輻射放熱部側に下向きに形成された熱風堰を有
する還流用孔部と、を有する円盤状又は皿状に形成され
た熱風セパレータを前記火炎導入口に脱着自在に備えて
いることを特徴とする請求項１乃至７の内いずれか１項
に記載の加熱調理器。9. A radiation radiator having a large number of radiation holes perforated in a central portion, and a hot air bulging from the periphery of the radiation radiator to the outer periphery and opening on the outer periphery side. A discharge portion, and a recirculation hole having a hot air weir opened downward from the radiation radiating portion and extending toward the radiation radiating portion, and formed into a disk or dish shape. The heating cooker according to any one of claims 1 to 7, further comprising a hot air separator detachably attached to the flame inlet. 【請求項１０】 中央部に開口して形成された下部セパ
レータ用火炎導入孔と、前記下部セパレータ用火炎導入
孔の周囲から放射状に穿孔された消煙用孔部と、を有す
る円盤状または皿状に形成された下部セパレータ板を、
前記熱風セパレータの下面に脱着自在又は接合して固定
して備えていることを特徴とする請求項８又は９の内い
ずれか１項に記載の加熱調理器。10. A disk or plate having a lower separator flame introduction hole formed at the center thereof and a smoke suppression hole radially drilled from the periphery of the lower separator flame introduction hole. Lower separator plate formed in a shape,
The heating cooker according to any one of claims 8 and 9, wherein the heating cooker is detachably attached to or bonded to a lower surface of the hot-air separator.