JPS5925293Y2 - cooking pot - Google Patents

Description

【考案の詳細な説明】 この考案は揚げ油や水等の各種調理材例を加熱するため
に使用される調理用釜に関するもので、その目的は調理
材料に対する昇温特性を良化しかつ加熱効率を高めうる
調理用釜を提供することである。[Detailed description of the invention] This invention relates to a cooking pot used to heat various cooking materials such as frying oil and water.The purpose of this invention is to improve the heating characteristics of cooking materials and to increase heating efficiency. It is an object of the present invention to provide a cooking pot that can be used for cooking.

続いて、本考案の一実施例を図面にしたがって説明する
と、図中、１は調理用釜にの条体、２は蓋、３は蓋体１
内の調理材料を加熱するために条体１の底部１ａ付近に
添設された伝熱室であって、その周縁部付近は上方に突
出されるとともに、その図示左側底部には貯留部３ａが
段差状に凹設されている。Next, an embodiment of the present invention will be explained according to the drawings. In the drawing, 1 is a strip of the cooking pot, 2 is a lid, and 3 is a lid body 1.
A heat transfer chamber is attached to the vicinity of the bottom 1a of the strip 1 to heat the cooking ingredients inside, and the vicinity of its periphery protrudes upward, and a storage section 3a is provided at the bottom on the left side in the figure. It is recessed in the shape of a step.

４は条体１の底部１ａに挿通されたヒータであって、そ
の発熱体４ａは伝熱室３内に対し貯留部３ａの底面に沿
って横置されるとともに、導線５゜５を介して所定の設
定温度に基づいて自動的に開閉制御され゛る図示しない
接点に接続されていて、導線５への通電にて発熱される
。Reference numeral 4 denotes a heater inserted through the bottom portion 1a of the strip 1, and its heating element 4a is placed horizontally in the heat transfer chamber 3 along the bottom surface of the storage portion 3a, and is It is connected to a contact (not shown) that is automatically controlled to open and close based on a predetermined temperature setting, and generates heat when the conductor 5 is energized.

６は伝熱室３の貯留部３ａ内に対しヒータ４の発熱体４
ａが浸漬されるように貯留された熱媒であって、本例で
は水が使用され、発熱体４ａが発熱したときには沸騰し
て蒸気化される。6 is a heating element 4 of a heater 4 in the storage part 3a of the heat transfer chamber 3.
Water is used as a heat medium in this example, and is boiled and vaporized when the heating element 4a generates heat.

７は伝熱室３内の上部に対し真空状に形成された密閉空
間であって、熱媒６が沸騰したときには蒸気化した熱媒
６がこの密閉空間７内を対流するとともに、蒸気化した
熱媒６と、前記調理材料との熱交換にて凝縮した熱媒６
とが密閉空間７内を循環状に流動して調理材料が加熱さ
れる。Reference numeral 7 denotes a sealed space formed in a vacuum state in the upper part of the heat transfer chamber 3, and when the heat medium 6 boils, the vaporized heat medium 6 convects in this closed space 7 and is vaporized. Heat medium 6 condensed through heat exchange between the heat medium 6 and the cooking material
and flows in a circular manner within the closed space 7 to heat the cooking material.

８は伝熱室３内を適正圧力以下に保持するために伝熱室
３の貯留部３ａに分岐管９を介して接続された安全弁で
あって、この安全弁８および分岐管９を通じて密閉空間
７が真空化されるとともに、伝熱室３内に熱媒６が抽入
される。Reference numeral 8 denotes a safety valve connected to the storage section 3a of the heat transfer chamber 3 via a branch pipe 9 in order to maintain the inside of the heat transfer chamber 3 at an appropriate pressure or below. is evacuated, and the heat medium 6 is extracted into the heat transfer chamber 3.

次に、上記した構成をもつ実施例の作用と効果を説明す
る。Next, the operation and effects of the embodiment having the above configuration will be explained.

さて、本例では調理用釜にの条体１の底部１ａ付近に設
けた伝熱室３内の下部には伝熱室３内の底面付近に横置
された発熱体４ａと、発熱体４ａが浸漬されるように貯
留された熱媒６とを同封する一方、伝熱室３内の上部に
は熱媒６が沸騰して蓋体１内の調理材料と熱交換される
ときに蒸気化した熱媒６と凝縮した熱媒６とを循環状に
流動せしめるための密閉空間７を真空状に形威しである
。Now, in this example, in the lower part of the heat transfer chamber 3 provided near the bottom 1a of the strip 1 of the cooking pot, there are a heating element 4a horizontally placed near the bottom of the heat transfer chamber 3, and a heating element 4a placed horizontally near the bottom of the heat transfer chamber 3. The heat medium 6 is enclosed in the upper part of the heat transfer chamber 3 so as to be immersed in the heat medium 6, and the heat medium 6 is boiled and vaporized when it exchanges heat with the cooking material in the lid body 1. The closed space 7 is in the form of a vacuum to allow the heated heating medium 6 and the condensed heating medium 6 to flow in a circular manner.

このため、調理材料に対する加熱に際し、熱媒６の沸騰
にて伝熱室３内全体が急速かつ均等に昇温されるととも
に、熱媒６と調理材料との熱交換によって熱媒６の気液
循環が急速に進行して調理材料が効果的に加熱される結
果、調理材料を所定温度に昇温するに要する時間や加熱
エネルギーを著しく節減しうる特長がある。Therefore, when heating the cooking material, the temperature of the entire inside of the heat transfer chamber 3 is rapidly and uniformly raised by boiling of the heat medium 6, and the gas-liquid state of the heat medium 6 is caused by heat exchange between the heat medium 6 and the cooking material. As a result of the rapid circulation and effective heating of the cooking materials, there is an advantage that the time and heating energy required to raise the temperature of the cooking materials to a predetermined temperature can be significantly reduced.

また、伝熱室３内全体が蒸気化した熱媒６にて充満され
るため、調理材料に対する初期昇温特性′を良化して昇
温時間を短縮しうるとともに、加熱温度を均一に保持し
て不正加熱を防止しうる効果がある。In addition, since the entire inside of the heat transfer chamber 3 is filled with the vaporized heat medium 6, the initial temperature rise characteristic' of the cooking material can be improved and the temperature rise time can be shortened, and the heating temperature can be maintained uniformly. This has the effect of preventing unauthorized heating.

そして、条体１内に対し調理材料が出し入れされて伝熱
室３に対する温度負荷が変動しても、この変動に対し迅
糸に応答して条体１内の温度を制御し、条体１内を適温
に保持することができる。Even if the temperature load on the heat transfer chamber 3 fluctuates as cooking materials are put in and taken out of the strip 1, the temperature inside the strip 1 is controlled in response to this variation, and the temperature inside the strip 1 is controlled. It can maintain the inside temperature at an appropriate temperature.

すなわち、本考案は調理用釜の条体の底部付近に設けた
伝熱室内の下部には同伝熱室内の底面付近に横置された
発熱体と、この発熱体の少なくとも一部が浸漬されるよ
うに貯留された熱媒とを同封する一方、前記伝熱室内の
上部には前記熱媒が沸騰して前記条体内の調理材料と熱
交換されるときに蒸気化した熱媒と凝縮した熱媒とを循
環状に流動せしめるために密閉空間を真空状に形成した
ことによって調理材料を効果的に加熱して昇温時間や加
熱エネルギーを節減しうるため、調理用釜として極めて
実用的に優れた考案である。That is, the present invention has a heating element placed horizontally near the bottom of the heat transfer chamber in the lower part of the heat transfer chamber provided near the bottom of the strip of the cooking pot, and at least a part of this heating element is immersed. The heating medium is enclosed in the upper part of the heat transfer chamber, and the heating medium is vaporized when it boils and exchanges heat with the cooking material in the strip, and the heating medium is condensed. By creating a vacuum in the sealed space to allow the heating medium to flow in a circular manner, the cooking ingredients can be effectively heated and heating time and heating energy can be saved, making it extremely practical as a cooking pot. This is an excellent idea.

なお、上記実施例において、伝熱室３の昇温効果を高め
るために伝熱室３の内壁面を凹凸粗面状に形成してもよ
い。In addition, in the above embodiment, the inner wall surface of the heat transfer chamber 3 may be formed into a rough surface shape in order to enhance the effect of increasing the temperature of the heat transfer chamber 3.

【図面の簡単な説明】[Brief explanation of the drawing]

図面は本考案の一実施例を示すもので、第１図は側断面
図、第２図は第１図のＸ−Ｘ線断面図、第３図は安全弁
の拡大側断面図である。 １・・・・・・条体、３・・・・・・伝熱室、４ａ・・
・・・・発熱体、６・・・・・・熱媒、７・・・・・・
密閉空間、Ｋ・・・・・・調理用釜。The drawings show one embodiment of the present invention; FIG. 1 is a side sectional view, FIG. 2 is a sectional view taken along the line X--X in FIG. 1, and FIG. 3 is an enlarged side sectional view of the safety valve. 1...Strip body, 3...Heat transfer chamber, 4a...
... Heating element, 6 ... Heat medium, 7 ...
Closed space, K...Cooking pot.

Claims (1)

【実用新案登録請求の範囲】[Scope of utility model registration request] 調理用釜の条体の底部付近に設けた伝熱室内の下部には
同伝熱室内の底面付近に横置された発熱体と、この発熱
体の少なくとも一部が浸漬されるように貯留された熱媒
とを同封する一方、前記伝熱室内の上部には前記熱媒が
沸騰して前記条体内の調理材料と熱交換されるときに蒸
気化した熱媒と凝縮した熱媒とを循環状に流動せしめる
ために密閉空間を真空状に形成したことを特徴とする調
理用釜。In the lower part of the heat transfer chamber provided near the bottom of the strip of the cooking pot, a heating element is placed horizontally near the bottom of the heat transfer chamber, and at least a part of this heating element is stored so as to be immersed. At the same time, in the upper part of the heat transfer chamber, the vaporized heat medium and the condensed heat medium are circulated when the heat medium boils and exchanges heat with the cooking material in the strip. A cooking pot characterized by having a closed space formed in a vacuum state to allow liquid to flow.