CN106031303A - Induction-heating cooker, and cooking vessel - Google Patents

Abstract

This induction-heating cooker (100) is provided with: a main body (1) provided with a flat upper surface for having a cooking vessel placed thereon; and a heating coil (4) which is accommodated in the main body (1), and which uses induction to heat the cooking vessel placed on the upper surface. The upper surface of the main body (1) has, provided thereto, a plurality of protrusions (3) for supporting the cooking vessel such that a gap is formed between the upper surface of the main body (1) and the cooking vessel placed thereon. As a result of this configuration, an induction-heating cooker (100) can be provided which does not require a cooking vessel of a particular shape, which is easily cleaned, and with which burning does not readily occur even in cases when broths overflow.

Description

Induction Heating Cookers and Cooking Vessels

technical field

This disclosure mainly relates to an induction heating hob (Induction heating hob) installed in a restaurant, a store, etc., and a cooking container used in the induction heating hob.

Background technique

Generally, in order to heat and sell cooked food at restaurants, shops, etc., heating cookers that heat and cook a cooking container using a heating unit such as an electric heater are widespread. In such a heating cooker, since the cooking container is heated by heat conduction, it is necessary to bring the heating unit into contact with the cooking container.

Depending on the food to be cooked and the method of cooking, soup, etc. may sometimes overflow from the cooking container. However, when using this type of heating cooker, when heating a cooking container whose bottom is not completely flat, the overflowing soup, etc. may Into the tiny gap between the heating unit and the cooking vessel, where it sometimes sticks. As a result, not only becomes difficult to clean, but also may cause deterioration of heating performance due to change in contact state due to sticking.

In order to solve this problem, there is known a technique of heating the cooking vessel by induction heating so that complete contact between the cooking vessel and the heating unit is not required to suppress the occurrence of sticking (for example, refer to Patent Document 1).

Fig. 20 is a partial cross-sectional view showing the structure of the above-mentioned conventional induction heating cooker.

As shown in FIG. 20 , the induction heating cooker 200 has a box-shaped stand 201 , a heating coil 202 , a coil base 203 , an upper case 204 , a top plate 205 , a mounting table 206 and a heat sensitive part 207 .

The coil base 203 is provided inside the stand 201 and supports the heating coil 202 . The upper case 204 is provided to cover the outer periphery of the stand 201 . The top plate 205 is disposed at the center of the upper case 204 . The mounting table 206 is composed of an upper case 204 and a top plate 205, and a pot 208 is placed on the upper surface. The heat sensitive part 207 is provided to protrude on the upper surface of the upper case 204 .

A plurality of bosses (Emboss) 209 are formed on the bottom surface of the pot 208 so as to protrude from the bottom surface of the pot 208 . Legs 210 are formed on the lower surface of the stand 201 .

In the prior art described above, when the pot 208 is placed on the mounting table 206 , the boss 209 abuts against the upper surface of the mounting table 206 , and the heat sensitive portion 207 contacts the portion of the bottom surface where the boss 209 is not formed.

In addition, in the prior art described above, the induction heating cooker 200 is supported on the stand F by the legs 210 being in contact with the stand F. As shown in FIG.

prior art literature

patent documents

Patent Document 1: Japanese Patent Laid-Open No. 2008-79633

Contents of the invention

Compared with the cooking container without the boss, the cooking container provided with the boss used in the above-mentioned conventional structure is hardly easy to clean.

In addition, in the case of a franchise chain (Franchise chain) store such as a convenience store (Convenience store), when changing from a heating cooker using an electric heater to the above-mentioned induction heating cooker, it is unnecessary to generate a The cost of purchasing a dedicated cooking vessel with a boss at the bottom. In the case of a restaurant, since cooking containers are often used according to dishes to be served, dedicated cooking containers are not easy to use.

These circumstances are considered to be the main reasons why the introduction of induction heating cookers has been delayed in restaurants, stores, and the like.

In order to solve the above conventional problems, an induction heating cooker according to one aspect of the present disclosure has: a main body having a flat upper surface on which a cooking container is placed; cookware for induction heating. A plurality of protrusions for supporting the cooking container are provided on the upper surface of the main body so that a gap is formed between the placed cooking container and the upper surface of the main body.

According to this aspect, the cooking container having no boss on the bottom is supported by the protrusion on the main body upper surface, whereby a predetermined space can be provided between the bottom of the cooking container and the mounting base of the heating cooker. As a result, it is possible to provide an induction heating cooker that does not require a special-shaped cooking vessel, is less likely to become sticky even when soup overflows, and is easy to clean.

In addition, after switching from the electric heater type heating cooker to the induction heating cooker, the conventionally used cooking container can be continued to be used.

Description of drawings

Fig. 1 is an exploded perspective view of an induction heating cooker according to a first embodiment of the present disclosure.

2A is a perspective view showing an example of placing a flat plate on the induction heating cooker according to the first embodiment.

2B is a perspective view showing an example in which a grill plate is placed on the induction heating cooker according to the first embodiment.

2C is a perspective view showing an example in which an oden heating container is mounted on the induction heating cooker according to the first embodiment.

Fig. 3 is a side view of the induction heating cooker according to the first embodiment.

FIG. 4 is a partially enlarged view of FIG. 3 .

FIG. 5A is a plan view of induction heating cooker 100 showing an example of the configuration of protrusion 3 .

FIG. 5B is a plan view of induction heating cooker 100 showing another configuration example of protrusion 3 .

FIG. 5C is a plan view of induction heating cooker 100 showing still another configuration example of protrusion 3 .

Fig. 6 is a bottom view of the cooking container according to the second embodiment of the present disclosure.

Fig. 7 is a plan view of the induction heating cooker showing the upper surface of the main body through the cooking container of the second embodiment.

Fig. 8 is a side view of the induction heating cooker according to the second embodiment.

FIG. 9 is a partially enlarged view of FIG. 8 .

10 is a cross-sectional view showing the structure of a protrusion according to a third embodiment of the present disclosure.

Fig. 11 is a cross-sectional view showing another configuration of the protrusion of the third embodiment.

12 is a partial cross-sectional view showing the structure of a protrusion according to a fourth embodiment of the present disclosure.

Fig. 13 is a partial cross-sectional view showing the peripheral structure of a foot according to a fifth embodiment of the present disclosure.

Fig. 14 is a perspective view showing a peripheral structure of a first support according to a fifth embodiment.

Fig. 15 is a perspective view showing a peripheral structure of a second support according to a fifth embodiment.

Fig. 16 is an exploded perspective view of an induction heating cooker according to a sixth embodiment of the present disclosure.

Fig. 17 is a partial cross-sectional view showing a peripheral structure of a foot according to a sixth embodiment.

Fig. 18 is a perspective view showing a peripheral structure of a first support according to a sixth embodiment.

Fig. 19 is a perspective view showing a peripheral structure of a second support according to the sixth embodiment.

Fig. 20 is a partial sectional view showing the structure of a conventional induction heating cooker.

detailed description

The induction heating cooker according to the first aspect of the present disclosure includes: a main body having a flat upper surface on which a cooking container is placed; and a heating coil housed in the main body to inductively heat the placed cooking container. A plurality of protrusions for supporting the cooking container are provided on the upper surface of the main body so that a gap is formed between the placed cooking container and the upper surface of the main body.

According to this aspect, the cooking container having no boss on the bottom is supported by the protrusion on the main body upper surface, whereby a predetermined space can be provided between the bottom of the cooking container and the mounting base of the heating cooker. As a result, it is possible to provide an induction heating cooker that does not require a special-shaped cooking vessel, is less likely to become sticky even when soup overflows, and is easy to clean.

In addition, after switching from the electric heater type heating cooker to the induction heating cooker, the conventionally used cooking container can be continued to be used.

In the induction heating cooker according to the second aspect of the present disclosure, in the first aspect, at least two protrusions are provided on a portion of the upper surface of the main body located above the periphery of the heating coil. According to this aspect, various cooking containers having different sizes and shapes can be stably supported by the protrusion.

In the induction heating cooker according to a third aspect of the present disclosure, in the first aspect, the protrusion has a rod-like shape extending above the periphery of the heating coil so that one end is closer to the center of the heating coil than the other end. According to this aspect, various cooking containers having different sizes and shapes can be stably supported by the protrusion.

In the induction heating cooker according to a fourth aspect of the present disclosure, in the first aspect, at least a portion of the protrusion that comes into contact with the cooking container is made of a material excellent in hydrolysis resistance. According to this aspect, deterioration due to hydrolysis under long-term use can be prevented.

In the induction heating cooker according to a fifth aspect of the present disclosure, in the fourth aspect, the protrusion is constituted by a member separate from the main body, and is attached to an insertion hole provided in the main body. According to this aspect, the protrusion excellent in hydrolysis resistance can be formed by using a resin material superior in heat resistance and moldability to that of the main body.

In the induction heating cooker according to a sixth aspect of the present disclosure, in the fifth aspect, the protrusion is provided with a flange covering the insertion hole. According to this aspect, it is possible to prevent soup and the like from entering the main body through the insertion hole.

In the induction heating cooker according to a seventh aspect of the present disclosure, in the first aspect, at least one protrusion is provided with a temperature sensor for detecting the temperature of the cooking container. According to this aspect, the temperature of a cooking container can be detected more accurately.

An induction heating cooker according to an eighth aspect of the present disclosure is the induction heating cooker according to the first aspect, further comprising: a leg provided on the lower surface of the main body; a first support provided inside the main body below the protrusion. ; and the second pillar, which is arranged above the feet inside the main body.

The protrusion, the leg, the first support, and the second support are arranged so that their central axes coincide with each other. The first support and the second support are provided such that the lower end of the first support and the upper end of the second support contact inside the main body.

According to this aspect, the weight of the cooking container is reliably supported by the protrusion and the legs, thereby preventing deformation of the main body due to the weight of the cooking container. As a result, the gap formed between the heating coil and the cooking container is kept constant, and stable cooking performance can be ensured.

In the induction heating cooker according to a ninth aspect of the present disclosure, in the eighth aspect, a reinforcement column is provided around the second column so that the upper end is located above the upper end of the second column. According to this aspect, assembly of the main body becomes easy.

In the tenth aspect of the present disclosure, the induction heating cooker of the first aspect further includes: a leg provided on the lower surface of the main body; and a first support provided inside the main body below the protrusion. ; the second pillar, which is installed above the feet inside the main body; and a temperature sensor, which detects the temperature of the cooking container.

At least one protrusion is located near the first pillar. A temperature sensor is provided on the protrusion located near the first pillar. The legs, the first pillar, and the second pillar are arranged so that their central axes coincide with each other. The first support and the second support are provided such that the lower end of the first support and the upper end of the second support contact inside the main body.

According to this aspect, the weight of the cooking container is reliably supported by the protrusion and the legs, thereby preventing deformation of the main body due to the weight of the cooking container. As a result, the gap formed between the heating coil and the cooking container is kept constant, and stable cooking performance can be ensured.

According to this aspect, the temperature of a cooking container can be detected more accurately.

The cooking container according to an eleventh aspect of the present disclosure is induction-heated by the induction heating cooker according to the first aspect, and has a container protrusion lower than the protrusion on the bottom surface.

According to this aspect, even when the cooking container is placed on a place other than the main body of the induction heating cooker, a gap can be formed between the bottom surface of the cooking container and the placement place, so that the amount of dust adhering to the bottom surface of the cooking container can be reduced. Soup and the like may cause stickiness on the upper surface of the main body.

According to this aspect, even if the cooking container provided with the container protrusion on the bottom surface is placed on the induction heating cooker, the cooking container can be supported by the protrusion of the main body. Even if the cooking container is placed on a place other than the upper surface of the main body, a gap can be formed between the bottom surface of the cooking container and the placement place, so it is possible to reduce the risk of soup, etc. adhering to the bottom surface of the cooking container adhering to the placement place. possibility.

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

(first embodiment)

FIG. 1 is an exploded perspective view of an induction heating cooker 100 according to a first embodiment of the present disclosure.

As shown in FIG. 1, the main body 1 of the induction heating cooker 100 is comprised from the upper case 1a and the lower case 1b made of resin. The upper case 1 a constitutes an upper portion of the main body 1 , and the lower case 1 b constitutes a lower portion of the main body 1 . Inside the main body 1 are provided a heating coil 4 for inductively heating the cooking container 2 (see FIGS. Cooling fan 6 for cooling.

It is preferable that the cooking container 2 is made of a magnetic system and a highly corrosion-resistant material, for example, ferritic stainless steel or the like.

An easy-to-clean glass top plate 7 is provided on the upper surface of the main body 1 . A plurality of protrusions 3 (three in this embodiment) higher than the upper surface of the top plate 7 are provided around the top plate 7 so that the cooking container 2 does not contact the upper surface of the top plate 7 .

In the present embodiment, the protrusion 3 has a flat upper surface so that the cooking container 2 becomes stable. Even if the upper surface of the protrusion part 3 has a curved shape, the cooking container 2 can be stabilized similarly. In this case, even if the bottom surface of the cooking container 2 is slightly warped or deformed, the cooking container 2 can be supported at three points. Since it does not require precise machining accuracy such as a horizontal plane, the protruding portion 3 can be easily manufactured.

The upper surface of the protrusion 3 may not be circular as shown in FIG. 1 but may be rectangular, for example, as long as it is a shape capable of stably supporting the cooking container. The protruding portion 3 is formed integrally with the upper case 1a so that it can be easily configured, or it may be configured by a separate component and formed integrally after molding.

2A to 2C are diagrams showing examples in which various cooking containers 2 are placed on the induction heating cooker 100 . FIG. 2A is an example using a flat plate as the cooking vessel 2 . FIG. 2B is an example in which a corrugated plate for barbecue is used as the cooking vessel 2 . FIG. 2C is an example in which, for example, a deep pan for heating oden is used as the cooking vessel 2 . In this embodiment, the following description will be given using the example of the oden heating container shown in FIG. 2C.

FIG. 3 is a side view of the induction heating cooker 100 . FIG. 4 is a partially enlarged view showing the periphery of the protruding portion 3 in FIG. 3 . As shown in FIGS. 3 and 4 , cooking container 2 is held by three protrusions 3 , and a gap is created between the bottom surface of cooking container 2 and the upper surface of main body 1 .

Generally, the temperature of the upper surface of the main body 1 of the induction heating cooker 100 is lower than that of a heating cooker using an electric heater, so overflowing soup and the like are less likely to stick. In addition, by using this gap, when the cooking container 2 overflows with soup, the possibility that the overflowing soup will stick between the cooking container 2 and the top plate 7 can be further reduced.

5A to 5C are plan views of induction heating cooker 100 showing various configuration examples of protrusion 3 . As shown in FIG. 5A , two elongated protrusions 3 may be provided on the front, back, or left and right sides of the top plate 7 located above the heating coil 4 . As shown in FIGS. 5B and 5C , three or more elongated protrusions 3 extending from the end of the upper case 1a toward the center of the upper case 1a may be provided around the top plate 7 . According to these protrusions 3, cooking containers of various sizes and shapes can be placed stably.

If the upper surface of the upper case 1a of the main body 1 is formed substantially on the same plane as the top plate 7, the upper surface of the main body 1 becomes flatter and easier to clean.

As described above, according to the present embodiment, the cooking container having no boss on the bottom surface is supported by the protrusion on the upper surface of the main body, so that a predetermined space can be provided between the bottom surface of the cooking container and the mounting table of the heating cooker. . As a result, it is possible to provide an induction heating cooker that does not require a special-shaped cooking vessel, is less likely to become sticky when soup overflows, and is therefore easy to clean.

In addition, after switching from the electric heater type heating cooker to the induction heating cooker, the conventionally used cooking container can be continued to be used.

(second embodiment)

Hereinafter, a second embodiment of the present disclosure will be described. In this embodiment, the shape of the cooking vessel 2 used in the induction heating cooker 100 of the first embodiment will be particularly described. The other configurations are the same as those of the first embodiment, and therefore description thereof will be omitted.

Fig. 6 is a bottom view of cooking container 2 according to the second embodiment of the present disclosure. FIG. 7 is a plan view of the induction heating cooker 100 showing the upper surface of the main body 1 through the cooking container 2 .

As shown in FIG. 6 , a container protrusion 31 is provided on the bottom surface of the cooking container 2 . As shown in FIG. 7, the container protrusion part 31 is arrange|positioned so that it may not overlap with the protrusion part 3 in planar view.

Fig. 8 is a side view of induction heating cooker 100 according to this embodiment. FIG. 9 is a partially enlarged view of FIG. 8 .

As shown in FIGS. 8 and 9 , the height of the container protrusion 31 is lower than the height of the protrusion 3 of the main body 1 . Thus, when the cooking container 2 is placed on the upper surface of the main body 1 , the bottom surface of the cooking container 2 contacts the protrusion 3 , and the container protrusion 31 does not contact the upper surface of the main body 1 .

According to this embodiment, even when the cooking container 2 having the container protrusion 31 on the bottom surface is placed on the induction heating cooker 100 , the cooking container 2 can be supported by the protrusion 3 .

In addition, when the cooking container 2 is placed on a place other than the upper surface of the upper case 1a, a gap can be formed between the bottom surface of the cooking container 2 and the placement place, so that the adhesion to the bottom surface of the cooking container 2 can be reduced. Possibility of soup, etc. adhering to the placement place.

(third embodiment)

Hereinafter, a third embodiment of the present disclosure will be described. In this embodiment, the shape and member of the protrusion part 3 of the induction heating cooker 100 are demonstrated. The other configurations are the same as those of the first embodiment, and therefore description thereof will be omitted.

In the above-mentioned induction heating cooker 100, if it is formed of a resin material such as polyethylene terephthalate, which only considers heat resistance and moldability, the liquid such as soup overflowing from the cooking container 2 is easy to adhere. The protruding portion 3, in the case of long-term use, the contact portion between the cooking container 2 and the protruding portion 3 of the main body 1 may deteriorate due to hydrolysis caused by overflowing soup or the like.

In order to solve this problem, the protrusion part 3a of this embodiment has the structure shown in FIG. FIG. 10 is a cross-sectional view showing the structure of the protrusion 3 a of the present embodiment.

As shown in FIG. 10, in this embodiment, the protrusion part 3a has the base part 3aa and the covering part 3ab. The base portion 3aa is integrally formed with the upper case 1a so as to protrude from the upper surface of the upper case 1a. The base portion 3aa is formed of, for example, a resin excellent in heat resistance and moldability.

The cover portion 3ab is formed to cover the base portion 3aa. The covering portion 3ab is formed of a resin excellent in hydrolysis resistance, for example, a resin that does not have an ester bond, an ether bond, or an amide bond, or a phenolic resin. Thereby, degradation by hydrolysis of the protrusion part 3a can be prevented.

FIG. 11 is a cross-sectional view showing another configuration of the protrusion 3 .

As shown in FIG. 11, the protrusion part 3b which consists of a member separate from the main body 1 can be attached to the main body 1. As shown in FIG.

Specifically, the protruding portion 3b is composed of a contact portion 3ba in contact with the cooking container 2, a flange portion 3bb extending obliquely downward from the outer periphery of the contact portion 3ba, and a flange portion 3bb extending downward from the center of the back surface of the contact portion 3ba. The insertion part 3bc is constituted.

The flange part 3bb is formed so that the end part of the flange part 3bb may abut on the upper surface of the main body 1 in the state where the protrusion part 3b was attached to the upper surface of the main body 1. As shown in FIG. A mounting hole 1 ac into which a screw 21 a for fixing the protrusion 3 b to the main body 1 is inserted is formed in a central portion of the insertion portion 3 bc.

An insertion hole 1aa into which the insertion portion 3bc of the protrusion 3b is inserted is formed on the upper surface of the main body 1 . An engagement rib 1ab that engages with the flange portion 3bb of the protrusion portion 3b is formed on the outer periphery of the insertion hole 1aa.

When the insertion portion 3bc is inserted into the insertion hole 1aa formed on the upper surface of the main body 1 , the inner surface of the flange portion 3bb engages with the engaging rib 1ab of the main body 1 . When the screw 21a is inserted into the attachment hole 1ac from the inside of the main body 1, the protrusion 3b is attached to the upper surface of the main body 1 with the end of the flange 3bb in contact with the upper surface of the main body 1.

According to this embodiment, the resin material excellent in heat resistance and moldability is used for the main body 1, and the member excellent in hydrolysis resistance can be used for the protrusion part 3b. Thereby, degradation of the protrusion 3b due to hydrolysis can be prevented.

Since the flange portion 3bb is engaged with the engaging rib 1ab, and the end portion of the flange portion 3bb is in contact with the upper surface of the main body 1, it is possible to prevent liquid such as soup overflowing from the cooking container 2 from passing through the protrusion 3b and the main body 1. The parts inside the main body 1 can be protected.

(fourth embodiment)

Hereinafter, a fourth embodiment of the present disclosure will be described. FIG. 12 is a partial cross-sectional view showing the structure of the protrusion 3 according to the present embodiment.

As shown in FIG. 12 , in this embodiment, a temperature sensor (Temperature sensor) 17 for detecting the temperature of cooking vessel 2 is provided inside at least one protrusion 3 c among the plurality of protrusions 3 . The other configurations are the same as those of the first embodiment, and therefore description thereof will be omitted.

Specifically, an opening 1c is provided on the upper surface of the upper case 1a. The protruding part 3c has a base part 3ca and a heat receiving plate 3cb. The base portion 3ca is formed integrally with the upper case 1a around the opening 1c so as to protrude from the upper surface of the upper case 1a.

The heat receiving plate 3cb is made of aluminum or the like with high thermal conductivity, and is formed to cover the opening 1c and the base portion 3ca. The temperature sensor 17 is a heat sensitive temperature sensor such as a thermistor, and is provided in the opening 1c so as to contact the lower surface of the heat receiving plate 3cb.

According to the present embodiment, the upper surface of the heat receiving plate 3cb is in contact with the cooking vessel 2 , and the lower surface of the heat receiving plate 3cb is in contact with the temperature sensor 17 . The heat of the cooking vessel 2 is transferred to the temperature sensor 17 by heat conduction. As a result, the temperature of the cooking vessel 2 can be detected more accurately than when the temperature sensor 17 is provided on the upper surface of the main body 1 other than the protrusion 3 .

(fifth embodiment)

Hereinafter, a fifth embodiment of the present disclosure will be described using FIGS. 13 to 15 . In the present embodiment, the same reference numerals are assigned to the same or corresponding parts as those in the first embodiment, and description thereof will be omitted.

FIG. 13 is a partial cross-sectional view showing the peripheral structure of the leg 8a provided on the main body 1 according to the present embodiment. FIG. 14 is a perspective view showing the peripheral structure of the support column 9 according to this embodiment. FIG. 15 is a perspective view showing the peripheral structure of the pillar 11 of this embodiment.

As shown in FIG. 13, on the lower surface of the lower case 1b, a foot 8a having a flat lower surface that is in contact with the stand F is provided. The induction heating cooker 100 has legs 8a respectively near the four corners of the lower surface of the lower casing 1b (see FIG. 3 and FIG. 8 ).

As shown in FIGS. 14 and 15 , a strut 9 extending downward from the inner surface below the protrusion 3 of the upper case 1 a is formed. A reinforcing rib 10 is formed on the outer periphery of the pillar 9 , and the reinforcing rib 10 connects the pillar 9 and the upper case 1 a to reinforce the pillar 9 .

As shown in FIGS. 13 and 15 , a strut 11 extending upward from the inner surface above the leg 8 a of the lower case 1 b is formed. A plurality of reinforcing struts 12 extending upward from the inner surface of the lower case 1b are formed on the outer periphery of the strut 11 .

The reinforcement strut 12 is formed such that its upper end is located above the upper end of the strut 11 . Between the strut 11 and the reinforcing strut 12 , a connecting portion 13 that connects the strut 11 and the reinforcing strut 12 is formed. The upper edge of the connecting portion 13 is formed to incline from the upper end of the reinforcing strut 12 toward the upper end of the strut 11 .

In this embodiment, the strut 9 corresponds to the first strut, and the strut 11 corresponds to the second strut.

In the above structure, as shown in FIG. 13 , the central axis P1 of the protrusion 3, the central axis P2 of the leg 8a, the central axis P3 of the support 9, and the central axis P4 of the support 11 coincide.

According to this embodiment, when the cooking container 2 is placed on the main body 1, the weight of the cooking container 2 applied to the protrusion 3 is supported by the support 9, the support 11, and the leg 8a. Thus, during the heating operation, deformation of the main body 1 due to the weight of the cooking container 2 can be prevented.

According to this embodiment, when assembling the main body 1 by combining the upper case 1a and the lower case 1b, it is not necessary to visually confirm the position of the lower end of the strut 9 and the position of the upper end of the strut 11 . When assembling the main body 1 , the lower end of the strut 9 is guided toward the upper end of the strut 11 along the upper edge of the connecting portion 13 , and inevitably abuts against the upper end of the strut 11 . Thereby, assembly of the main body 1 becomes easy.

As shown in FIG. 14, the strut 9 is provided with a cavity along its central axis P3. As shown in FIG. 15, the pillar 11 is provided with a cavity along its central axis P4. As described above, the lower end of the strut 9 is in contact with the upper end of the strut 11 .

According to this embodiment, even if, for example, soup liquid or the like overflowing from the cooking container 2 enters through a small gap between the upper case 1 a and the protrusion 3 , the soup liquid or the like does not leak to the pillar 9 and the pillar 11 . outside of the cavity. As a result, components provided inside the main body 1 can be protected.

(sixth embodiment)

Hereinafter, a sixth embodiment of the present disclosure will be described using FIGS. 16 to 19 .

Fig. 16 is an exploded perspective view of induction heating cooker 150 according to the present embodiment. FIG. 17 is a partial cross-sectional view showing the peripheral structure of the leg 8b provided on the main body 1 according to the present embodiment.

As shown in FIG. 16, the induction heating cooker 150 of the present embodiment has a protrusion 3d on the upper surface of the upper case 1a. The protrusion 3d is at least one of the plurality of protrusions 3, and the The cooking container 2 is supported.

As shown in FIG. 17 , a temperature sensing section (Temperature sensing section) 14 for detecting the temperature of the cooking vessel 2 is provided inside the protrusion 3 d. The other configurations are the same as those of the first embodiment, and therefore description thereof will be omitted.

Referring to FIG. 17 , the configuration of the temperature detection unit 14 according to the present embodiment and its peripheral configuration will be specifically described.

The protruding portion 3d is provided above the opening 1d provided in the center of the front side of the upper surface of the upper case 1a. The protruding part 3d has a base part 3da, a heat receiving plate 3db, and a sealing member 3dc.

The base portion 3da is formed integrally with the upper case 1a around the opening 1d so as to protrude from the upper surface of the upper case 1a.

The temperature detection unit 14 is provided in the opening 1c. The temperature detection unit 14 has a temperature sensor 17 , a spring 18 , a sensor holder 19 and a holder base 20 .

The heat receiving plate 3db is a metal (for example, aluminum) member provided to cover the opening 1d, the base portion 3da, and the temperature detection portion 14 . The upper surface of heat receiving plate 3db has a gently curved surface shape which contacts cooking container 2 at 2 points. The lower surface of the heat receiving plate 3db is formed of a flat surface so as to be in contact with the temperature sensor 17 reliably.

The sensor holder 19 is provided below the heat receiving plate 3db, and holds the temperature sensor 17 and the spring 18 elastically biasing the temperature sensor 17 upward. The stand base 20 holds the sensor stand 19 .

The heat receiving plate 3db and the stand base 20 are fixed by the screws 21b, and as a result, the edge of the opening 1c is sandwiched between the heat receiving plate 3db and the stand base 20 . That is, the upper case 1a is not interposed on the interface between the heat receiving plate 3db fixed by the screw 21b and the stand base 20 . According to this structure, even if the upper case 1a deteriorates due to years of use, for example, it is possible to prevent the screw 21b from loosening and rattling in the temperature detection unit 14 .

The sealing member 3dc is arranged between the heat receiving plate 3db and the upper case 1a, and reliably seals the gap therebetween.

As shown in FIG. 17 , a strut 22 , an extending rib 23 , a strut 24 , a strut 25 , and a leg 8 b are provided near the temperature detection unit 14 . The legs 8b are provided on the lower surface of the lower case 1b located below the pillars 24, and are in contact with the stand F. As shown in FIG.

In this embodiment, the strut 22 corresponds to the first strut, and the strut 24 corresponds to the second strut.

FIG. 18 is a perspective view showing the peripheral structure of the support column 22 according to the present embodiment. FIG. 19 is a perspective view showing the peripheral structure of the support column 24 of this embodiment.

As shown in FIG. 18 , the struts 22 extend downward from the inner surface of the upper case 1 a. The extending rib 23 is extended toward the temperature detection part 14 on the outer periphery of the pillar 22 . The extending rib 23 is formed to cover at least a part of the outer circumference of the stand base 20 to regulate the mounting position of the stand base 20 .

As shown in FIG. 19 , the strut 24 extends upward from the inner surface of the lower case 1b. The strut 22 and the strut 24 are formed such that the lower end of the strut 22 and the upper end of the strut 24 abut on the inside of the main body 1 .

Similar to the above-mentioned first embodiment, a plurality of reinforcing struts 12 extending upward from the inner surface of the lower case 1 b are formed on the outer periphery of the strut 24 . The reinforcement strut 12 is formed such that its upper end is located above the upper end of the strut 24 .

Between the strut 24 and the reinforcing strut 12 , a connecting portion 13 that connects the strut 24 and the reinforcing strut 12 is formed. The upper edge of the connecting portion 13 is formed to incline from the upper end of the reinforcing strut 12 toward the upper end of the strut 24 .

The strut 25 extends upward from the inner surface of the lower case 1b in the vicinity of the strut 24 . The strut 25 is provided such that the upper end of the strut 25 is in contact with the lower end of the extending rib 23 inside the main body 1 . The pillar 25 functions as a third pillar.

As shown in FIG. 17, the central axis P5 of the support 22, the central axis P6 of the support 24, and the central axis P7 of the leg 8b coincide. The protrusion 3 d is provided on the upper surface of the upper case 1 a in the vicinity of the pillar 22 .

According to this embodiment, when the cooking container 2 is placed on the main body 1, the weight of the cooking container 2 applied to the temperature detecting unit 14 is supported by the protrusion 3d, the support 22, the extending rib 23, the support 24, the support 25, and the legs 8b. Thus, during the heating operation, deformation of the main body 1 due to the weight of the cooking container 2 can be prevented.

According to this embodiment, when assembling the main body 1 by combining the upper case 1a and the lower case 1b, it is not necessary to visually confirm the position of the lower end of the strut 22 and the position of the upper end of the strut 24 . When the main body 1 is assembled, the lower end of the strut 22 is guided along the upper edge of the connecting portion 13 toward the upper end of the strut 24 , and inevitably abuts against the upper end of the strut 24 . Thereby, assembly of the main body 1 becomes easy.

In the present embodiment, the upper surface of the heat receiving plate 3db has a gentle curved shape. Therefore, the contact area of cooking container 2 and heat receiving plate 3db does not change significantly. As a result, the temperature of cooking container 2 can be detected stably.

In this embodiment, a sealing member 3dc is provided between the heat receiving plate 3db and the upper case 1a. Accordingly, it is possible to prevent soup and the like overflowing from the cooking container 2 from entering the temperature detection unit 14 .

As shown in FIG. 18, the strut 22 is provided with a cavity along its central axis P5. As shown in FIG. 19, the strut 24 is provided with a cavity along its central axis P6. As described above, the lower end of the strut 22 is in contact with the upper end of the strut 24 .

According to the present embodiment, for example, even when the soup overflowing from the cooking vessel 2 enters through the small gap between the upper case 1a and the heat receiving plate 3db, the soup and the like do not leak to the space between the pillar 22 and the pillar 24. outside of the cavity. As a result, components provided inside the main body 1 can be protected.

In addition, in this embodiment, the top plate 7 made of glass is used. However, it is also possible to use the top plate 7 of heat-resistant resin or the like. In this case, a heat-sensitive temperature sensor can be used as the temperature sensor 17 .

Industrial availability

As described above, the induction heating cooker of the present disclosure is useful as a heating cooker used in restaurants, stores, and the like.

Label description

1: main body, 1a: upper case, 1aa: insertion hole, 1ab: engaging rib, 1ac: mounting hole, 1b: lower case, 1c, 1d: opening, 2: cooking container, 3, 3a, 3b, 3c , 3d: protrusion, 3aa, 3ca, 3da: substrate, 3ab: cover, 3ba: contact, 3bb: flange, 3bc: insertion, 3cb, 3db: heating plate, 3dc: seal, 4 , 202: heating coil, 5: control part, 6: cooling fan, 7: top plate, 8a, 8b, 210: feet, 9, 11, 22, 24, 25: pillar, 10: reinforcing rib, 12: reinforcing pillar, 13: Connecting part, 14: Temperature detection part, 17: Temperature sensor, 18: Spring, 19: Sensor bracket, 20: Bracket base, 21a, 21b: Screws, 23: Extension setting rib, 31: Container protrusion, 100 , 150, 200: induction heating cooker, 201: stand, 203: coil base, 204: upper casing, 205: top plate, 206: loading table, 207: heat sensitive part, 208: pot, 209: boss.

Claims (11)

1. An induction heating cooker, the induction heating cooker has: a main body having a flat upper surface for placing the cooking container; and the heating coil is housed in the main body and induction-heats the placed cooking container, A plurality of protrusions for supporting the cooking container are provided on the upper surface of the main body so that a gap is formed between the placed cooking container and the upper surface of the main body. 2. The induction heating cooker according to claim 1, wherein: At least two of the protrusions are provided on a portion of the upper surface of the main body above a periphery of the heating coil. 3. The induction heating cooker according to claim 1, wherein: The protruding portion has a rod-like shape extending such that one end is closer to the center of the heating coil than the other end above the periphery of the heating coil. 4. The induction heating cooker according to claim 1, wherein: At least a portion of the protrusion abutting against the cooking vessel is made of a material having excellent hydrolysis resistance. 5. The induction heating cooker according to claim 4, wherein: The protrusion is constituted by a member separate from the main body, and is fitted in an insertion hole provided in the main body. 6. The induction heating cooker according to claim 5, wherein: A flange covering the insertion hole is provided on the protrusion. 7. The induction heating cooker according to claim 1, wherein: A temperature sensor for detecting the temperature of the cooking container is provided on at least one of the protrusions. 8. The induction heating cooker according to claim 1, wherein: This induction cooker also features: feet disposed on the lower surface of the main body; a first strut disposed below the protrusion in the interior of the main body; and a second post disposed above the foot inside the main body, The protrusion, the leg, the first support, and the second support are arranged so that their central axes coincide with each other, The first strut and the second strut are provided such that a lower end of the first strut and an upper end of the second strut abut against each other inside the main body. 9. The induction heating cooker according to claim 8, wherein: A reinforcement strut is provided around the second strut so that its upper end is located above the upper end of the second strut. 10. The induction heating cooker according to claim 1, wherein: This induction cooker also features: feet disposed on the lower surface of the main body; a first support provided inside the main body below the protrusion; a second strut disposed above the foot inside the body; and a temperature sensor that detects the temperature of the cooking container, at least one of the protrusions is located in the vicinity of the first strut, The temperature sensor is provided on the protrusion located in the vicinity of the first pillar, The feet, the first support and the second support are arranged such that their central axes coincide with each other, The first strut and the second strut are provided such that a lower end of the first strut and an upper end of the second strut abut against each other inside the main body. 11. A cooking vessel wherein, The cooking container is inductively heated by the induction heating cooker according to claim 1, and a container protruding part having a height lower than the protruding part is provided on the bottom surface.