JPH01254121A - Heat-pipe type cooking vessel - Google Patents

Abstract

PURPOSE:To improve the efficiency of heating cooking and to widely improve cooking performance by bulging the bottom surface central part of an inside vessel in a projection shape towards the interior of the vessel. CONSTITUTION:An inside vessel 2 to contain a cooking material 2 and an outside vessel 3 to surround the inside vessel 1 are coupled and the vessel of double structure, for which an enclosed space 4 is formed between the inside and outside vessels, is constituted. Then, operating liquid 5 of small quantity is injected to the enclosed space 4 and heat pipe function is obtained. Then, in the bottom surface central part of the inside vessel 2, a projection-shaped bulging part 2a is formed towards the internal direction of the vessel. Namely, together with the increase of a thermal area, the central part is also heated at an equal temperature equally with the bottom surface and circumference surface of the vessel. Thus, together with the improvement of efficient of the heating cooking, the low temperature rice cooking of the central part, which goes to be a problem when the rice cooking is executed by the cooking vessel of a large side in the conventional structure, is prevented and the rice can be equally cooked in the whole vessel. Then, the cooking performance can be widely improved in the above mentioned merit, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a heat pipe type cooking container for ordinary heating cooking, rice cooking, etc.

[Conventional technology]

This type of heat pipe type cooking container is known, for example, from the patent application filed in 1983.
-297883 has already been proposed by the same applicant.

This heat pipe type cooking container is a double-layered cooking container that combines a pot-shaped inner container for storing food to be cooked and an outer container that surrounds the entire bottom surface of the inner container to form a sealed space between the inner and outer containers. It is constructed as a container with a heat pipe function, and has a heat pipe function by sealing a small amount of working fluid in the sealed space.The heat pipe uses heat added from an external heat source such as a gas stove to generate a heat pipe through the evaporation/condensation cycle of the working fluid. The heat transfer effect distributes heat from the entire bottom and circumference of the inner container to efficiently and evenly heat the food, eliminating the problem of burning food due to localized heating, which is a problem with ordinary cooking containers. It has the advantage of preventing

(Problem to be solved by the invention) By the way, the size of a household cooking container such as a rice cooker is φ
There are various sizes ranging from 150x100 to φ250x200. However, when a rice cooker is configured with a heat pipe type cooking container that combines a pot-shaped inner container with a flat bottom and an outer container as in the past, when the size of the cooking container becomes large, the amount of rice cooked in the entire container increases. In the cooking tests conducted by the inventor, it was found that the cooking quality of the rice is not uniform, and the heating in the center is insufficient compared to the surrounding area of the container, resulting in rice being cooked at a low temperature, making it difficult to cook delicious rice. It has been confirmed since.

On the other hand, after considering the above problem, it was found that the cause lies in the following points. In other words, in the case of cooking rice,
Rice placed in a container with water absorbs moisture from the surrounding area as the rice cooks and swells, so as the cooking progresses, the surrounding moisture decreases and the heat transfer resistance of the food itself increases. It becomes like this. On the other hand, in the heat pipe type cooking container described above, heat is transferred to and from the food through the bottom wall of the container, so the larger the cooking container, the more the food is in contact with the container wall. There is a large temperature difference between the central part and the heat transfer resistance of the food to be cooked increases as the rice cooking progresses. For this reason, heat is insufficiently distributed to the center of the food compared to the surrounding areas that touch the bottom and sides of the container, and as a result, the center of the food is cooked at a low temperature.

This invention was made in consideration of the above points, and by making slight improvements to the shape of the inner container, it increases the heat transfer area to the food to be cooked and improves the efficiency of cooking. When cooking rice, even if the cooking container is a large rice cooker, the heat distribution to the food is uniform throughout the entire container, including the center, so that the rice is cooked evenly throughout the container. The purpose is to provide a heat pipe type cooking container with high cooking performance.

[Means to solve the problem]

In order to solve the above problems, in the cooking container of the present invention, the center portion of the bottom surface of the inner container is configured to bulge in a convex shape toward the inside of the container.

[Effect]

In the above configuration, the basic operation is the same as that of a conventional heat pipe type cooking container, but during cooking, the bottom surface of the container is heated by the heat transfer action of the heat pipe.

Heat is exchanged through the wall surface of the convex bulge in addition to the peripheral surface area. In other words, by forming a convex bulge on the bottom of the inner container, the area of heat transfer to the food is increased by the amount that the convex bulge is formed on the bottom of the inner container. The surface of the container can be heated evenly in the same manner as the part that is in contact with the container, so even when cooking rice, the entire container can be cooked evenly and deliciously.

〔Example〕

FIG. 1 and FIG. 2 show the configuration of an embodiment of the present invention, and the cooking container basically includes an inner container 2 with a violet that accommodates the food to be cooked, and a bottom surface 8 of the inner container 2 that surrounds the circumferential surface. It is constructed as a double-structured container consisting of an outer container 3, and an inner container 3.
A small amount of hydraulic fluid 5 is placed in the sealed space 4 formed between the outer container.
is enclosed to provide a heat pipe function. Note that 6 is the upper lid of the inner container 2. Further, as the working fluid 5, alcohols such as ethanol are generally used.

In contrast to the cooking container described above, in the present invention, a convex bulge 2a is provided at the center of the bottom surface of the inner container 2 so as to protrude inward of the container.
is formed. Note that this convex bulging portion 2a is the inner container 2.
It is molded at the same time when it is pressed.

With this configuration, when the bottom of the cooking container is heated with an external heat source such as a gas stove, the working fluid 5 staying at the bottom of the sealed space 4 receives heat from the bottom wall of the external container 3 and evaporates, and then returns to the sealed space 4. diffuses into the bottom of the inner container 2 in the form of I11 latent heat,
[After applying heat to the surface and the wall of the above-mentioned convex bulge 2a, evaporation is carried out so as to return to the bottom by gravity/
Repeat the condensation cycle.

As a result, the food l stored in the inner container 2 is transferred to the gt of the bottom surface of the inner container 2 due to the heat transfer action of the heat pipe.
In addition to the IBW portion in contact with the ilill, the central portion is equally heated through the electric pattern of the convex bulging portion 2a.

In other words, the heat transfer I product of the container to the coral is
The amount of heat increases by the amount a, and the circulation of heat to the center of the food 1 improves, so that heating throughout the container becomes uniform. Therefore, in addition to speeding up the progress of heating and cooking, especially when cooking rice, even with a large cooking container, the conventional tJ
Heat transfer to the center of the food is not inhibited unlike in a four-cooker container, and rice is cooked evenly throughout the container by preventing local low-temperature cooking.

〔Effect of the invention〕

Since the cooking container of the present invention is configured as described above, it achieves the following effects.

In other words, by forming the center part of the bottom of the inner container in a convex shape toward the inside of the container, the heat transfer area is increased and the center can be uniformly heated at the same temperature as one rotation of the bottom of the container. This not only improves cooking efficiency, but also prevents low temperature cooking in the center, which was a problem when cooking rice in a large cooking container with a conventional structure, and allows for uniform rice throughout the container. The cooking performance can be greatly improved.

[Brief explanation of the drawing]

FIG. 1 is a longitudinal sectional view of a cooking container according to an embodiment of the present invention, and FIG.
The figure is a cross-sectional view taken along arrows ■--■ in FIG. In each figure, 1: tll physical body, 2: inner container, 2a + convex bulge, 3:
2nd evil

Claims (1)

[Claims] 1) A double-structured container is formed by combining an inner container that stores food to be cooked and an outer container that surrounds the inner container to form a sealed space between the inner and outer containers, and a small amount of food is stored in the sealed space. A heat pipe type cooking container which has a heat pipe function by enclosing a liquid therein, characterized in that the center portion of the bottom surface of the inner container is formed to bulge in a convex shape toward the inside of the container.