JP2587574Y2 - Cooker for hot pot cooking - Google Patents

Description

[Detailed description of the invention]

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking device for cooking pots, which can cook two kinds of cooking pots.

[0002]

BACKGROUND OF THE INVENTION Conventional pots are not designed to cook two types of pot dishes at the same time. Therefore 2
To make all kinds of hot pot dishes, I had to prepare two sets of stoves and hot pots. Moreover, if the heating flame is enlarged, the flame escapes to the side from the bottom of the pot, resulting in poor thermal efficiency. Although the Hawko pan has an exhaust pipe at the center of the bottom of the pan to increase the thermal efficiency, it does not have a configuration in which the exhaust heat released from the exhaust pipe can be used more effectively. The present invention provides a cooker that can effectively utilize the heat of a heating flame and simultaneously enjoy two types of pot dishes.

[0003]

The cooking device according to the present invention comprises an outer pan (1) having an exhaust pipe (2) having upper and lower ends opened at the center of the bottom surface,
Inner pan (5) detachably attached to the upper end of the exhaust pipe (2)
There is an exhaust gap (7) between the outer peripheral portion of the inner pan (5) and the exhaust pipe (2), and a fin body (3) is provided at a lower part in the exhaust pipe (2). The fin body (3) is a long strip.
The fins (34) are formed radially by fixing the (31) bent in a bellows shape around the inner surface of the exhaust pipe (2) in an annular manner, and the plate wall adjacent to each fin (34) is formed. (35) (35)
The space extends in the radial direction of the exhaust pipe (2) and extends to the exhaust gap (7).
The flow path (36) is continuous with the flow path.

[0004]

[Action and Effect] The heating flame heats the air around the bottom surface and the bottom of the outer pan (1). The heated air enters the fin body (3) of the exhaust pipe (2) and heats the fins (34) while heating the fins (34).
(34) Pass between the (34) or the wall plate (35) of each fin (34)
It rises through the gap (7) between the exhaust pipe (2) and the inner pot (5) through the flow path (36) between (35). This rising heated air is outside pan
(1) is heated from the inside, and the inner pan (5) is heated from the outer periphery.
Further, the effect of heating the outer pan (1) from the inside is enhanced by the heat transfer from the fin body (3).

[0005] As described above, the heat of the flame is transferred to the outer pot (1) and the inner pot (5).
The two types of hot pot dishes can be efficiently cooked by effectively utilizing both types of heating. When washing the cooker after use, the inner pot (5) can be removed from the outer pot (1).
Soot adhering to the inner surface of the exhaust pipe (2) can also be removed, and a clean state can be maintained.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The outer pan (1) and the inner pan (5) of the embodiment are formed of copper having excellent heat conductivity. Outer pan (1) has handles (1
It has 2). Large circular hole (11) in the center of the bottom of the outer pan (1)
Is opened, and an exhaust pipe (2) protrudes upward from the edge of the hole.

The exhaust pipe (2) has an upper part whose diameter is reduced from a substantially central part in the height direction. Inside the exhaust pipe (2), a copper ring plate (4) is fixed at a position slightly above the lower end.
(4) The fin body (3) is brazed and fixed thereon. The fin body (3) is formed by bending a long copper strip having a width of about 3 cm in a bellows-like shape with a rounded bend, and is provided in an annular shape around the inner surface of the exhaust pipe (2). 34), (34) and (34) are formed, and each bent portion (31) outside each fin (34) is provided with an exhaust pipe (2).
It is brazed in contact with the inner surface of. Inner bend (32)
Is located inside the inner edge of the ring plate (4). Between the adjacent wall plates (35) (35) of the fins (34), a flow path (36) extending in the radial direction and continuing to the exhaust gap (7) is formed.

The inner pot (5) is formed in a cylindrical shape whose diameter is gradually reduced from the upper part to the lower part, and when the inner pot (5) is fitted into the exhaust pipe (2),
An annular gap (7) having a width of about 1 cm is formed between the exhaust pipe (2) and the exhaust pipe (2). A flange (51) is projected outward from the upper end of the inner pot (5), and the outer wall (5) is short over the entire length of the outer periphery of the flange (51).
2) is protruding. The height from the flange (51) of the inner pan (5) to the bottom of the pan is about 0.8 cm larger than the height from the upper end of the fin (3) of the outer pan (1) to the upper end of the exhaust pipe (2). When the inner pan (5) is fitted on the upper part of the exhaust pipe (2) and placed on the fins (3), the gap between the upper end of the exhaust pipe (2) and the flange (51) of the inner pan (5) ( 71) is formed. The lid (6) of the inner pot (5) is formed to have a size on which the flange (51) of the inner pot (5) can be placed.

However, for example, chunky dishes (boiled ingredients such as meat, fish, vegetables, etc.) and shabu-shabu dishes (short-cut slices of meat in boiling water for a short period of time and eat with sauce) In order to cook the two kinds of dishes, the inner pot (5) is set in the outer pot (1), the broth is put in the outer pot (1), the water is put in the inner pot (5), and the pot is heated from the bottom.

The heating flame heats the bottom surface of the outer pan (1) and air around the bottom. The heated air is the fin body of the exhaust stack (2)
(3) penetrate into the fins (34) and (34) while heating the fins (34) and the ring plate (4);
It rises through the gap (7) between the exhaust pipe (2) and the inner pot (5) through the flow path (36) between the wall plates (35) and (35) of 4). This rising heated air heats the outer pan (1) from the inside and the inner pan (5) from the outer periphery. In addition, by the heat transfer from the fin body (3), the outer pan
The effect of heating (1) from the inside increases. As described above, the heat of the flame is effectively used for heating both the outer pan (1) and the inner pan (5), and the boiling water and the water can be boiled in a short time.

Waiting for the broth to boil, put ingredients such as meat, fish, vegetables, etc. in the outer pot (1) and boil them to enjoy chunky dishes. You can also enjoy shabu-shabu dishes using the hot water of the inner pot (5).

The ring plate (4) and the fins are heated by a heating flame.
(3) is heated to a high temperature, and the bottom of the inner pot (5) is also heated by heat conduction. Therefore, even if the heating flame is reduced and the heating of the outer pot (1) is weakened, the inner pot (5) is heated. The hot water inside keeps boiling.

When washing the cooker after use, put the inner pot (5) in the outer pot.
Since it can be removed from (1), soot adhering to the outer surface of the inner pot (5) and the inner surface of the exhaust pipe (2) can also be removed, and it can be always kept beautiful and clean.

FIG. 4 shows a plurality of notches at the upper end of the exhaust pipe (2).
(21) is formed, the flange (51) of the inner pan (5) is placed on the upper end of the exhaust pipe (2) to support the inner pan (5), and another embodiment for exhausting from the notch (21). Is shown. In addition, flange of inner pot (5)
A plurality of support pieces (not shown) are projected downward from (51), and the inner pot (5) for mounting the support pieces on the upper end of the exhaust pipe (2) is supported. Of course it is possible. The present invention is not limited to the configuration of the above embodiment, and various modifications can be made within the scope described in the claims for utility model registration.

[Brief description of the drawings]

FIG. 1 is a perspective view of a cooking device.

FIG. 2 is a sectional view of a cooking device.

FIG. 3 is a sectional view taken along line AA of FIG. 2;

FIG. 4 is a partial cross-sectional view of another embodiment.

[Explanation of symbols] (1) Outer pan (2) Exhaust pipe (3) Fin body (5) Inner pan (7) Clearance

Claims (1)

(57) [Scope of request for utility model registration] 1. An outer pan (1) having an exhaust pipe (2) with open upper and lower ends projecting from the bottom center, and an inner pan (5) detachably attached to the upper end of the exhaust pipe (2). Composed of an inner pot
An exhaust gap (7) exists between the outer peripheral portion of (5) and the exhaust pipe (2), and a fin body (3) is provided at a lower portion in the exhaust pipe (2),
The fin body (3) is formed by bending a long strip (31) in a bellows shape and fixing it in an annular shape around the inner surface of the exhaust pipe (2) to form fins (34) radially. The adjacent plate walls (35) and (35) of each fin (34) extend in the radial direction of the exhaust pipe (2) to form a flow path (36) that is continuous with the exhaust gap (7). A cooker for cooking pots.