JPS6389128A - Heating cooker - Google Patents

Abstract

(57) [Abstract] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION "Field of Industrial Application" The present invention relates to a cooking device, and more particularly to a cooking device having a built-in heater.

``Prior Art'' Far-infrared rays have traditionally been used in cooking food. For example, stone-roasted sweet potatoes and ceramic-grilled potatoes are good examples.
In the case of stone-baked sweet potatoes, a natural stone is heated and the far infrared rays emitted from the stone are used to cook the potatoes, and in the case of ceramic calcined, pottery or porcelain is heated and the dish is heated. The far infrared rays emitted from the infrared rays are used to cook fish, meat, vegetables, etc.

``Problems to be solved by the invention'' However, in the case of stone-roasted sweet potatoes, the source of far-infrared rays is natural stone, which is unfavorable from a sanitary standpoint.
Since it is a natural stone, the wavelength and emissivity of the far infrared rays emitted are not constant, and as a result, it takes a long time to bake the stone-roasted sweet potato, and there is a drawback that there is a large loss of energy during that time. Moreover, in the case of stone-roasted sweet potatoes, since the cooking device is filled with stones, the cooking device itself becomes bulky and cannot be made compact enough to be used at home.

Also, in the case of ceramic grilling, there is a large energy loss during cooking and temperature control is difficult, so it is not something that can be easily done at home.

Therefore, the present invention aims to solve the above-mentioned problems with stone-roasted sweet potatoes, ceramic calcining, etc., and to provide a heating cooker that can efficiently utilize far-infrared rays in cooking and has compact dimensions. This is the purpose.

"Means for Solving the Problem"
Preferably ceramics capable of emitting far infrared rays with a wavelength of 2.5 to 25 μm, specifically 5iCSZrO
T, A? ! This can be achieved by a heating cooker coated or coated with ceramics such as EOS.

"Function" In the present invention, far infrared rays are emitted from the ceramics by heating the ceramics on the inner surface of the container with a heater, and fish, meat, vegetables, etc. are deliciously cooked by this far infrared rays.

“Examples” The present invention will be described in more detail below based on specific examples.

FIG. 1 shows an embodiment of the present invention.

In the heating cooker l with internal dimensions 250 x 200 x 150 mm and internal volume 7.512 mm, the code 2 is an exterior case 2 with a decorative design (for example, flowers, animals, geometric patterns, etc.); 3 is an inner substrate, both of which are made of metal aluminum.

A ceramic layer is provided on the surface of the inner substrate 3, and a 600W band heater 5 is placed between the inner substrate 3 and the outer case 2 on the bottom, wall, and lid of the cooker to prevent overheating of the outer case 2. To prevent this, a heat insulating material 6 made of asbestos is filled. In the heating cooker shown in FIG. 1, the lid 8 is opened and closed by a screw 7, and the lid 8 has a handle 9.
It is designed to be convenient for loading and unloading food and carrying cooking utensils.

A cooking experiment of sweet potato IO was conducted using a heating cooker having such a structure.

Experimental example 1 (+) #40 metal aluminum substrate with a thickness of 1.5 mm
Pretreatment was carried out by blasting with 0 sand and degreasing with trichlene. Thereafter, a ceramic coating agent (CT2M manufactured by Reball Co., Ltd.) was applied to this substrate to a thickness of 30 μm, and heat treated at 250° C. for about 30 minutes. The properties of the obtained ceramic coating film were as follows: pencil hardness, 9H cross-cut Sellotape peeling, 100/100 boiling water immersion test for 1 hour.

The heating cooker described above in the example was manufactured using the prepared ceramic coated substrate.

(2) Three thermocouples were inserted into the sweet potato. FIG. 1 shows the state in which this sweet potato is placed in a heating cooker. Code A
, B and C represent the positions of the thermocouples, A is 10 mm from the sweet potato surface, B is 201 RIRSC is 30 ma+.

This sweet potato was heated in a heating cooker and the cooking effect was investigated. Figure 2 shows the temperature changes over time at point A, point B, and point 0, respectively.

Experimental example 2 (1) A metal aluminum substrate with a thickness of 1.5 mm
．． 0mg+ alumina was deposited.

The heating cooker described above in the example was manufactured using the prepared ceramic-adhered substrate.

(2) An experiment similar to (2) of Experimental Example 1 was conducted.

Figure 3 shows the temperature changes over time at point A, point B, and point 0, respectively.

Comparative Experimental Example (1) A cooking device was manufactured in which a metal aluminum substrate with a thickness of 1.5 ma+ was exposed as an internal surface without coating or adhering ceramics.

(2) An experiment similar to (2) of Experimental Example 1 was conducted.

The temperature changes at point A, point B, and point 0 are shown in FIG. 4, respectively.

The results of cooking sweet potatoes in Experimental Example 1 (2), Experimental Example 2 (2), and Comparative Experimental Example (2) are shown in the table below.

(Margins below) Table Results of cooking sweet potatoes (heating temperature 200°C) As is clear from Figures 2 to 4 and the table, when the inner surface of the container is made of ceramic layer, the internal temperature of the sweet potato is lower than that of the surface. It can be seen that the temperature increases to a certain extent, and the cooking effect becomes better.

Although the present invention has been described in detail with reference to examples above, the present invention is not limited to such examples, and includes the shape and dimensions of the cooking device, the arrangement of the heater, the material of the ceramics, and the thickness of coating or adhesion. Needless to say, various changes are possible.

``Effects of the Invention'' The heating cooker of the present invention is hygienic even if food comes into contact with it because ceramic is coated or adhered to the inner surface of the cooker, and the emissivity of far infrared rays is low. Wavelength 2.5~25μ
Since it is good in the region of m, energy loss is small and food cooking time can be shortened, and it can be made compact in size, so it can be used at home.

[Brief explanation of the drawing]

Fig. 1 is a side sectional view showing one embodiment of the present invention, Fig. 2 is a graph showing the temperature change over time of sweet potato in (2) of Experimental Example 1, and Fig. 3 is a graph showing the temperature change over time of sweet potato in (2) of Experimental Example 2. FIG. 4 is a graph showing temperature changes over time of sweet potatoes in comparative experimental examples. 3...Inner substrate, 4...Ceramics, 5...Band heater, 6...Insulating material.

Claims (2)

[Claims] (1) A heating cooker whose inner surface is coated or coated with ceramics. (2) Claim 1, wherein the ceramic is a ceramic that emits far infrared rays with a wavelength of 2.5 to 25 μm.
Heating cooker as described in section.