JPH03212221A - Cooking apparatus - Google Patents

Abstract

PURPOSE:To keep the temperature of the whole of an inner lid at a high level for preventing dew condensation thereon, and ensure a condition free from dew condensation even when the lid is opened after cooking by heating a radiating plate within a specific temperature range with a lid heater, and forming a heat receiving surface on the inner lid near the radiating plate. CONSTITUTION:A radiating plate 6 is heated with a lid heater 9 up to a temperature between 100 deg.C and 140 deg.C, both inclusive, and the heat receiving surface 19 of a inner lid 3 is taken between 1/5 and 1/3 of the outline dimension thereof. When rice and water are loaded in a pot 1 and boiled, much steam is generated, but as the radiating plate 6 is heated with the lid heater 9 up to a temperature between 100 deg.C and 140 deg.C, both inclusive, no dew condensation takes place on the inner lid 3. The heat receiving surface 19 of the inner lid 3 is formed near the heat radiation plate 6 and to occupy an area as large as between 1/5 and 1/3, both inclusive, of the outline dimension of the inner lid 3. This lid 3, therefore, can easily receive heat from the radiating plate 6, and the heat receiving surface 19 is capable of well exceeding 100 deg.C. Furthermore, so long as the dimension of the heat receiving surface 19 is equal to or above 1/5 of the outline dimension of the inner lid 3, heat can be supplied to the entire surface of the inner lid 3 via heat conduction without causing a temperature rise in other parts, and the temperature of the whole of the inner lid 3 can be kept at a high level, thereby preventing dew condensation thereof.

Description

[Detailed description of the invention] Industrial applications The present invention relates to a cooking device used for heating cooking.

BACKGROUND OF THE INVENTION In recent years, cooking appliances that are easy to use and maintenance-free have become mainstream, and there is also a demand for products that will not cause any actual damage even if they are used incorrectly.

Conventionally, this type of cooking appliance, for example, an electric rice cooker, generally had a configuration as shown in FIGS. 3 and 4. below,
Its configuration will be explained with reference to FIGS. 3 and 4.

As shown in the figure, a pot 31 containing rice and water to be cooked is heated by a heat source (not shown), and the temperature of the pot 31 is sensed by a pot sensor (not shown). The inner lid 32 is attached by a rubber holder 34 held by a holding shaft 33,
The opening of the pot 31 is closed. A heat radiation plate 35 is provided above the inner lid 32, a steam hole 36 is provided in the heat radiation plate 35, and a pot backing 37 is provided between the pot 31 and the heat radiation plate 35 for sealing to prevent food from coming out. It is prevented. Heat sink 3
5, a heat insulator and heater 38 are attached closely with aluminum tape 39 to keep the rice warm after cooking. An outer cover 41 is attached to the lower part of the outer cover 40 that constitutes the outer shell, and a heat dissipation plate 35 is attached to the outer cover 41 to the pot backing 37.
It is attached via. A steam plate 42 is attached to the outer lid 40, and the steam plate 42, the outer lid 40, and the heat sink 35 are sealed with a steam backing 43, and the steam holes 3 of the heat sink 35 are sealed.
It communicates with 6. The upper frame 44 holds the pot 31, supports the outer lid 40 with a shaft 45, and is attached to the body 46. The inner lid 32 is provided with an upper hole 47 with a large diameter in a position close to the heat sink 35 and a lower hole 48 with a small diameter in a remote position.
8, an inner cover ring 49 is provided which extends in a cylindrical shape toward the heat dissipation plate 35.

Problems to be Solved by the Invention In such a conventional cooker, when rice and water are put in and cooked, a large amount of steam is generated and the inner lid 3, which has a low temperature, is heated.
2 and the heat sink 35. When the cooking is finished and the outer lid 40 is opened, a large amount of dew that has adhered to the inner lid 32 and the heat sink 35 due to cooking flows down onto the upper frame 44, and the knot holes opened in the upper frame 44 ( A large amount of water flows down into a dew pan (not shown) located below (not shown). If you forget to empty the water in the tray and use it several times, a large amount of water will accumulate, and the water will eventually spill out of the tray and stain the floor. In addition, in order to prevent the user from soiling the floor, maintenance work is required, in which the user must remove the dew pan after each use, discard the water inside, wash it, and reinstall the dew pan. There was a problem.

The present invention is intended to solve the above-mentioned problems, and aims to prevent dew condensation on the inner lid by increasing the temperature of the entire inner lid so that there is no dew even when the lid is opened after cooking.

Means for Solving the Problems In order to achieve the above object, the present invention heats a heat sink to a temperature of 100° C. to 140° C. using a lid heater, and a heat dissipating plate of 115° C. in the vicinity of the heat dissipating plate. The heat-receiving surface is formed to be 1/3 or less of the above.

Effect of the present invention With the above structure, when rice and water are added and cooked, a large amount of steam is generated. Steam liquefies and condenses when it comes into contact with a low-temperature area, but no condensation occurs because the heat sink is heated to 100°C or more and 140°C or less by the lid heater. In addition, the inner cover has a structure that easily receives heat from the heat dissipation plate, and the heat receiving surface sufficiently exceeds 100 degrees Celsius, and heat is supplied to other surfaces of the inner cover by thermal conduction, raising the temperature of the entire inner cover to a high temperature. Prevents condensation on the inner lid and prevents condensation on the inner lid and heat sink after rice cooking is finished.

EXAMPLE Hereinafter, an example of the present invention will be described with reference to FIGS. 1 and 2.

As shown in the figure, a pot 1 containing rice and water to be cooked is removably housed in a cooking device body 2, heated by a heating source (not shown), and heated by a pot sensor (not shown). The temperature of pot 1 is sensed. The inner lid 3 is attached by a rubber holder 5 held by a holding shaft 4, and the inner lid 3 is pressed against the flange of the pot 1 to close the opening of the pot 1. A heat sink 6 is provided above the inner lid 3, a steam hole 7 for releasing steam is formed in the heat sink 6, and a pot soaking 8 is provided between the pot 1 and the heat sink 6 to seal it. , preventing cooked food from going outside.

A lid heater 9 is attached to the heat sink 6 in close contact with an aluminum tape 10. This lid heater 9 may have any configuration as long as it can heat the heat sink 6. Outer lid 11 constituting the outer shell
Attach the outer lid cover 12 to the lower part of the outer lid.
A heat sink 6 is attached to the pot 12 via a pot backing 8.

The steam plate 13 is attached to the outer lid 11, and the heat sink 6 and the outer lid 11 are attached.
and the steam plate 13 are sealed with a steam backing 14. The upper frame 15 holds the pot 1 and also holds the outer lid 11 with the shaft 16.
is pivotally supported and attached to the body 17. The upper frame 15 and the body 17 form the cooking device main body 2 together with the heating source and the pot sensor.

A hook lever 18 is provided between the upper frame 15 and the body 17,
It hangs on the hook part of the outer lid cover 12 and allows the outer lid 11 to be opened and closed. The inner lid 3 has a heat receiving surface 19 that is closer to the heat dissipation plate 6 than the other surface, an upper hole 20 with a large diameter is provided on the heat receiving surface 19, and a lower hole with a small diameter is provided near the bottom of the inner lid 3. There are 21. A lid sensor 22 covered with a glass tube is provided in contact with the heat sink 6. The heat dissipation plate 6 is heated to 100° C. or more and 140° C. or less by the lid heater 9, and the heat receiving surface 19 of the inner lid 3 is set to be 115 or more and 1/3 or less of the external dimension of the inner lid 3.

To explain the operation of the above configuration, when rice and water are put into the pot 1 and cooked, a large amount of steam is generated. Steam liquefies and condenses when it comes into contact with a low-temperature area, but since the heat sink 6 is heated by the lid heater 9 to 100° C. or more and 140° C. or less, no dew condenses. The inner lid 3 has a heat receiving surface 19 close to the heat sink 6 which has a large area of 115 or more and 1/3 or less of the external dimension of the inner lid 3, so it easily receives heat from the heat sink 6 and the heat receiving surface 19 can sufficiently exceed 100°C, and furthermore, if the dimensions of the heat receiving surface 19 are 115 or more of the external dimensions, heat can be supplied to the entire surface of the inner lid 3 by thermal conduction without increasing the temperature rise of other parts. The temperature of the entire inner lid 3 can be made high, and dew condensation on the inner lid 3 can be prevented.

As described above, according to the cooking device of the embodiment of the present invention, even if the outer lid 11 is opened after rice cooking is completed, there is no dew condensation on the inner lid 3 or the heat sink 6, and there is no condensation on the inner lid 3 or the heat sink 6. This eliminates the need to spill water or remove the dew tray every time to discard the dew, improving usability.

Note that if the heat sink 6 is heated to less than 100°C, or if the heat receiving surface 19 is made less than 115 of the external dimension of the inner lid 3, the temperature of the inner lid 3 will drop to 100°C or less and condensation will occur on the inner lid 3. There is a problem that when the outer lid 40 is opened, dew drips to the outside, and when the heat sink 6 is heated above 140° C., there is a problem that the cooked food is burnt.
If the heat-receiving surface 19 exceeds 1/3 of the external dimension of the inner lid 3, the space between the inner lid 3 and the heat sink 6 will become narrower, and the foamy rice that is generated during cooking will be wiped out from the steam hole 7. There is a problem with getting it out.

Effects of the Invention As is clear from the description of the above embodiments, according to the present invention, heat from the heat sink can be easily received by the inner lid, and the heat receiving surface can be heated to sufficiently exceed 100°C by heat conduction by the lid heater. The temperature of the entire inner lid can be raised to a high temperature to prevent condensation on the inner lid.
Even if the outer lid is opened after the rice is cooked, there will be no dew. As a result, it is possible to eliminate the dew pan, and the operation of removing the dew pan and draining the dew every time can be eliminated, thereby providing a cooking appliance that is easy to use and aims to be maintenance-free.

[Brief explanation of drawings]

Fig. 1 is a vertical sectional view of the main part of a cooking device according to an embodiment of the present invention, Fig. 2 is a plan view of the same heat sink, Fig. 3 is a longitudinal sectional view of the main part of a conventional cooking device, and Fig. 4 is a longitudinal sectional view of the main part of the cooking device according to an embodiment of the present invention. It is a top view of the same heat sink. 1...pot, 2...cooker body, 3...
...Inner lid, 6... Heat sink, 8...
Steam hole, 9... Lid heater, 19... Heat receiving surface.

Claims (1)

[Claims] a pot that is removably housed in a cooking device that has a heating source;
A heat sink that covers the cooking device main body in an openable and closable manner and has a steam hole for discharging steam inside the cooking device main body, a lid heater that heats the heat sink, and an inner lid provided between the heat sink and the pot. and the heat dissipation plate is heated to 100°C or higher by a lid heater.
A cooking appliance which is heated to 0° C. or lower and has a heat-receiving surface formed on the inner lid close to a heat sink and having a size of 1/5 or more and 1/3 or less of the outer size of the inner lid.