Steamer

Abstract

(1) The article (hereinafter referred to as "this article") 1 of the present design is a steamer that enables a cooking method of heating food materials with steam, such as steamed egg custard. (2) As shown in the reference figure 2 showing the disassembled state, the article 1 includes a lid portion 10 that surrounds a container 5 for putting food materials, and a bottom portion 20 on which the container 5 can be placed and that can be locked to the lid portion 10. (3) As shown in the reference figure 2 showing the disassembled state and the cross-sectional view taken along the line A-A, the lid portion 10 is a cylindrical body that opens on the bottom side, and an inner space 10a is formed. The ceiling surface of the inner space 10a is inclined downward as it is separated radially from the axis 10b of the lid portion 10. That is, the ceiling surface is an inclined surface. Thereby, water droplets generated by condensation from the steam are more likely to be guided to the outer peripheral side of the lid portion 10 compared to when the ceiling surface is flat. Therefore, even if the upper part of the container 5 is not closed, it is difficult for water droplets to enter. As a result, as the container 5, not only those with a closed upper part but also those with an open upper part like a teacup or a mug can be used. (4) Also, as shown in the bottom bottom view, a plurality of slits 20a are formed in the bottom portion 20. Thereby, each hole can be made larger in size, and the area of the placement surface of the bottom portion 20 (the surface on which the container 5 is placed) can be relatively reduced. Therefore, the surface tension of water becomes weaker, and the effect of easily draining water can be expected. (5) Also, as shown in the reference figure 2 showing the disassembled state and the front view of the lid portion, a plurality (more specifically, three) of protrusion portions 15 are provided at the lower part of the lid portion 10, and at the tip of each protrusion portion 15, a plurality (more specifically, three) of locking portions 16 extending radially from the outer peripheral side of the lid portion 10 are formed. Also, notches 25 corresponding to the respective protrusion portions 15 are formed on the outer periphery of the bottom portion 20, and each locking portion 16 is inserted into the notch 25 from the corresponding insertion region 26. Here, each of the plurality (more specifically, three) of notches 25 is formed along the circumferential direction of the bottom portion 20, and each protrusion portion 15 can be fitted into the corresponding notch 25. (6) Thus, during the heating cooking process, the food materials arranged in the inner space 10a of the lid portion 10 are exposed to steam.Also, after cooking, the lid portion 10 is relatively rotated about the axis 10b with respect to the bottom portion 20, and the lid portion 10 is rotated from the locked position (see Reference Figure 2 showing the state where the handle is lifted) to the removed position (see Reference Figure 1 showing the state where the handle is lifted), whereby the lid portion 10 can be easily removed from the bottom portion 20. Therefore, after cooking, the cooking target can be quickly made ready for eating. (7) As shown in Reference Figure 2 showing the disassembled state and the front view of the lid portion, a handle 17 is formed on the upper portion of the lid portion 10. Here, the handle 17 is swingable about the swing axis 10c.

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