JPH0451736Y2 - - Google Patents

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a hot plate that can be used to cook steamed foods in addition to teppanyaki and boiled foods. This invention relates to a hot plate that prevents this.

[Conventional technology]

As a hot plate, a steaming plate is removably placed in the space formed between a cooking plate and a lid that closes the top surface of the cooking plate, making it possible to cook steamed foods.
There is a technique described in Japanese Utility Model Application Publication No. 58-29031.

In such dual-purpose hot plates or pots exclusively used for steaming, the food to be cooked, such as gyozayashi, yumai, etc., is placed on the steaming plate made of a porous material such as a mesh, and the lower part of the steaming plate is Steam rises from the water contained in the container and cooks the steamed food.

[Problem to be solved by the invention] When a large amount of steamed food is cooked for a long time, the amount of water stored in the lower part of the steaming plate gradually decreases, and there is a risk that water will eventually run out and dry cooking will occur.

However, the amount of water covered by the steamer plate cannot be visually observed unless the steamer plate is removed, making it inconvenient to check the amount of water.

In particular, hot plates that can be used for both steaming and steaming have a small capacity for storing water, and if you neglect to check the amount of water, there is a high risk that the rice will be cooked empty.

The object of the present invention is to provide a hot plate that can be used for both steaming and making it possible to easily check the amount of water without removing the steaming plate.

[Means to solve the problem]

In order to achieve the above object, in the hot plate of the present invention, a protrusion having a mounting surface is provided on the inner wall surface of the side wall of the cooking plate, and the cooking plate is attached to a steaming plate such as a net that is removably placed on the protrusion. A recess for checking the water level is provided toward the bottom wall of the tank.

[Effect]

When a sufficient amount of water is secured in the cooking plate, the water level is higher than the bottom of the water level checking recess, and it can be visually observed that the bottom of the water level checking recess is submerged in water.

When the water in the cooking plate decreases and reaches the lowest water level that may pose a danger of dry cooking, the water level will be lower than the bottom of the water level confirmation recess, and when you visually check the water level confirmation recess, you will notice that the water level is lower than the bottom of the water level confirmation recess. It becomes invisible so the cook knows when it's time to refill the water.

〔Example〕

Embodiments of the present invention will be described with reference to the drawings.

In the longitudinal sectional view of FIG. 1, the cooking plate 1 has a bottom wall 2.
It has a heater 3 on the outer bottom surface, a side wall 4 is erected from the periphery of the bottom wall 2, and a storage space 6 is formed inside by the lid 5 placed on the cooking board 1 and the cooking board 1. be done.

FIG. 2 and FIG. 3 are plan views of the cooking board 1 in which the housing space 6 has a circular shape and a rectangular shape, respectively.
Protrusions 7 are provided at a plurality of locations on the inner wall surface of the side wall 4.

The protrusion 7 may be provided all around the inner wall surface of the side wall 4 as shown in FIG.

The projection 7 has a mounting surface on its upper part, and as shown in FIG. 1, a steaming plate 8 is removably mounted on the projection 7.

The steaming plate 8 is made of a net or a perforated plate, and is provided with a water level confirmation recess 9 recessed toward the bottom wall 2 at one or more locations.

When the steaming plate 8 is placed on the protrusion 7, the height of the bottom surface of the water level checking recess 9 is equal to the highest water level 10 of the water that can be put into the cooking plate 1 when cooking steamed food.
, and slightly higher than the lowest water level 11.

The lowest water level is a water level that warns that the amount of water in the cooking board 1 has decreased and there is a risk of dry cooking unless water is replenished.

Cooking using the hot plate configured as above will be explained.

(Cooking boiled or grilled foods) It goes without saying that when the steaming plate 8 is removed from the cooking plate 1, it is possible to cook boiled or teppanyaki dishes in the same way as with the conventional hot plate.

(Cooking Steamed Food) After placing the steaming plate 8 on the protrusion 7, water is poured into the cooking plate 1 until the bottom of the water level confirmation recess 9 is submerged in water.

Next, the cooking plate 1 is covered with a lid 5 and heated, and the food placed on the steaming plate 8 is steam-cooked.

If the number of items to be cooked is large, the items to be cooked are placed on the steaming plate 8 and steaming continues, but the amount of water in the cooking plate 1 gradually decreases.

Conventionally, in order to check the amount of water, it was necessary to remove the steamer plate 8 and visually check it, which was troublesome.
In the hot plate of the present invention, the presence of water in the water level confirmation recess 9 can be visually confirmed without removing the steamer plate 8.

Since the bottom surface of the water level checking recess 9 is slightly higher than the lowest water level, the current water level can be visually calculated based on the bottom surface of the water level checking recess 9.

Moreover, when water is no longer seen on the bottom surface of the water level confirmation recess 9, it can be known that it is time to replenish the water.

The amount of water to be replenished can also be done using the bottom surface of the water level checking recess 9 as a guide.

In this way, the accident of dry cooking during cooking of steamed food is prevented.

[Effect of idea]

Since the present invention is configured as described above,
It is convenient because steamed food can be cooked by simply placing the steamer plate on the protrusion provided on the side wall, and the amount of water can be easily checked without removing the steamer plate.

[Brief explanation of the drawing]

Figures 1 to 3 show embodiments of the present invention;
The figure is a vertical cross-sectional view of the hot plate, Figures 2 and 3.
The figure is a plan view of the cooking board, and FIG. 4 is a plan view of the cooking board showing another embodiment. 1... Cooking board, 4... Side wall, 5... Lid, 7...
Protrusion, 8... Steaming plate, 9... Concave part for checking water level, 1
0...Highest water level, 11...Minimum water level.

Claims (1)

[Scope of utility model registration request] A cooking plate having a side wall erected from the periphery of the bottom wall to form a cooking space therein has a protrusion having a mounting surface on the inner wall surface of the side wall, and the protrusion is made of a porous material such as a net and can be freely attached to and detached from the protrusion. A hot plate characterized in that a steaming plate on which it is placed is provided with a water level confirmation recess that is recessed toward the bottom wall.