Heat cooking device for IH and production method of the same

Abstract

To provide a heat cooking device for IH which does not damage an IH coping function, and has a structure in which oil is collected to a center part of a frying pan.SOLUTION: A heat cooking device comprises: a frying pan body 2 which is a heat cooking part of the heat cooking device; and an IH plate 3 which is integrally provided on a rear side surface of a bottom 2a of the frying pan body 2, and is heated by electromagnetic induction. A front side surface of the bottom 2a of the frying pan body 2 is formed in a recessed shape where the surface is curved downward. On an outer peripheral edge of the IH plate 3, a support edge 5 is provided over a whole periphery for supporting and mounting the frying pan body 2 on a top plate TP of an IH cooking tool, therefore oil which is put on a frying pan 1 in cooking and oil and moisture of a cooking food material are collected to a center part always without diffusion to a peripheral edge part of the bottom 2a of the frying pan body 2, and regardless of an amount of the cooking food material, cooking can be stably performed.SELECTED DRAWING: Figure 3

Description

[Technical field]

[0001] The present invention relates to an IH cooking device, and more specifically to a structural technology for the bottom of an IH cooking device that heats (generates heat) by electromagnetic induction. [Background technology]

[0002] Typically, the bottom of a frying pan (or other cooking appliance) is almost flat (in reality, to take into account thermal expansion due to heating, some frying pans have a curved bottom that bulges slightly upwards, which is not noticeable to the naked eye), but with actual use, the bottom of the frying pan will undergo thermal deformation over time due to heating and expansion, and the bottom will tend to gradually curve and bulge upwards.

[0003] In particular, in the case of frying pans for induction heating (IH), heat is generated only on the back surface of the bottom of the frying pan that is in contact with the top plate of the IH cooker and the part where the electromagnetic coil comes into contact (for example, the donut-shaped part made of stainless steel), so a large temperature difference is likely to occur between the part that heats up and other parts, making the above-mentioned thermal deformation even more likely to occur.

[0004] Such thermal deformation of the bottom of the frying pan can far exceed the manufacturing conditions assumed at the time of manufacture, and the oil applied to the frying pan during cooking or produced during cooking may not gather in the center of the frying pan, but may move and spread to the periphery, resulting in unstable cooking. This tendency is particularly pronounced when there is only a small amount of food being cooked.

[0005] Furthermore, induction frying pans are usually designed to be placed with the underside of the bottom of the frying pan tightly against the top plate of the induction cooking appliance. If this position becomes unstable, not only will it cause the frying pan to wobble, but in the worst case scenario, it may lose its induction compatibility, making it impossible to use it for cooking.

[0006] As far as the applicant knows, there are no patent documents or the like that disclose these conventional problems and means for solving them. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] none Summary of the Invention [Problem to be solved by the invention]

[0008] The present invention has been made in consideration of such conventional problems, and its purpose is to provide an induction cooker that has a structure that allows oil to collect in the center of the cooker without compromising its induction compatibility.

[0009] Another object of the present invention is to provide a method for manufacturing the above-mentioned IH cooking appliance. [Means for solving the problem]

[0010] In order to achieve the above-mentioned object, the IH cooking appliance of the present invention is a cooking appliance made of an electromagnetic induction compatible metal material, and comprises a cooking appliance main body which is a cooking part, and an IH plate which is integrally formed on the rear surface of the bottom of the cooking appliance main body and is heated by electromagnetic induction, characterized in that the front surface of the bottom of the cooking appliance main body is concave and curved downward, and a support edge is provided around the entire outer periphery of the IH plate for supporting the cooking appliance main body when placed on the top plate of an IH cooking appliance.

[0011] As a preferred embodiment, the following configuration is adopted. (1) The cooking device body is made of aluminum, stainless steel, or iron having a flat circular contour, and the IH plate is made of stainless steel having a circular contour, and the circular outer edge of the IH plate is bent downward to form the support edge, and this support edge is set to a height dimension that allows the cooking device body to be stably supported when the cooking device body is placed and supported on the top plate of an IH cooking appliance.

[0012] (2) The support edge is formed by bending the circular outer peripheral edge of the IH plate downward so as to have an annular cross section.

[0013] (3) The height dimension of the support edge is set to a size that allows the bottom of the IH plate integrally formed on the cooking device body to contact the top plate of the IH cooking appliance or to be close to it without contacting it, and to be maintained at a distance that allows the IH plate to be effectively heated by electromagnetic induction of the IH cooking appliance.

[0014] (4) The IH plate is formed into a punched plate by forming a large number of through holes of a specified dimension, and is pressed and integrated into the bottom rear surface of the cooking appliance body by pressing. In this pressed and integrated state, a part of the bottom rear surface of the cooking appliance body is pressed into the through holes of the IH plate, thereby ensuring the pressed state.

[0015] The manufacturing method of an IH cooking appliance of the present invention is a method for manufacturing a cooking appliance made of an electromagnetic induction-compatible metal material, and is characterized in that an IH plate to be heated by electromagnetic induction, which is prefabricated to a predetermined shape and dimensions, is crimped and integrated with the back surface of the bottom of the cooking appliance body, which is the cooking part, which is prefabricated to a predetermined shape and dimensions, and the front surface of the bottom of the cooking appliance body to which the IH plate is crimped and integrated is pressed downward to deform the front surface of the cooking appliance body into a concave shape curved downward. Effect of the Invention

[0016] According to the IH cooking appliance of the present invention, it comprises a cooking appliance main body which is the cooking part, and an IH plate which is integrally formed on the rear surface of the bottom of the cooking appliance main body and is heated by electromagnetic induction, the front surface of the bottom of the cooking appliance main body is made into a concave shape curved downward, and a support edge is provided around the entire outer periphery of the IH plate for supporting the cooking appliance main body on the top plate of an IH cooking appliance, so that it is possible to provide an IH cooking appliance with a structure that collects oil in the center of the cooking appliance without compromising the IH compatible function.

[0017] (1) The outer surface of the bottom of the cooking device body is curved downward into a concave shape, so that the oil applied to the bottom of the cooking device body during cooking and the oil and moisture released from the ingredients during cooking always gather in the center without moving and diffusing to the edges of the bottom of the cooking device body, allowing for stable cooking regardless of the amount of ingredients being cooked.

[0018] (2) A support edge is provided around the entire outer periphery of the IH plate which is integrally formed on the rear surface of the bottom of the cooking appliance body, and which supports the cooking appliance body when placed on the top plate of the IH cooking appliance. Therefore, since the front surface of the bottom of the cooking appliance body is concave and curved downward, even if the IH plate is curved downward, the cooking appliance body can be placed and supported horizontally and stably on the top plate without wobbling, and the IH plate is positioned close to or without contacting the surface of the top plate, so that the heating (heat generation) effect of the IH cooking appliance through electromagnetic induction is effectively exerted. [Brief description of the drawings]

[0019] [Figure 1] 1A and 1B show an IH frying pan according to an embodiment of the present invention, in which FIG. 1A is a perspective view seen from above, and FIG. 1B is a plan view. [Diagram 2] FIG. 2(a) is a perspective view from below, and FIG. 2(b) is a bottom view of the same induction frying pan. [Diagram 3]FIG. 2 is a front cross-sectional view showing the IH frying pan placed on the top plate of an IH cooking appliance. [Figure 4] The same Figure 4 shows a front cross-sectional view of the same IH frying pan placed on the top plate of an IH cooking appliance, Figure 4(a) is an enlarged cross-sectional view showing a key part of the bottom of the frying pan body of the same frying pan, and Figure 4(b) is a cross-sectional view showing a further enlargement of the part surrounded by the dotted line in Figure 4(a). [Diagram 5] The figures show an IH plate, which is a component part of the IH frying pan, with Figure 5(a) being a bottom view showing the state of the IH plate before the outer periphery has been processed, Figure 5(b) being a cross-sectional view along line BB in Figure 5(a), Figure 5(c) being a bottom view showing the state of the IH plate after the outer periphery has been processed, and Figure 5(d) being a cross-sectional view along line DD in Figure 5(c). [Figure 6] This shows part of the manufacturing process of the same induction frying pan, with Figure 6(a) being a front cross-sectional view showing the state in which an induction plate has been pressure-bonded to the flat bottom of the original frying pan body to form an integrated unit, and Figure 6(b) being a front cross-sectional view showing the disassembled state before the induction plate is pressure-bonded to the flat bottom of the original frying pan body. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0020] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, an embodiment of the present invention will be described in detail with reference to the drawings. In addition, the same reference numerals denote the same components or elements throughout the drawings.

[0021] Embodiment A frying pan, which is an example of an IH cooking appliance according to the present invention, is shown in Figures 1 to 6. Specifically, frying pan 1 is made of an electromagnetic induction compatible metal material and is an IH compatible frying pan that heats and cooks using electromagnetic induction from an IH cooking appliance, and is also structured to be compatible with other heat sources including gas and electricity.

[0022] The frying pan 1 comprises a frying pan body 2, which is the heating and cooking section, and an IH plate 3 integrally provided on the rear surface of the bottom 2a of the frying pan body 2, and a handle 4 is integrally attached to the side 2b of the frying pan body 2.

[0023] The frying pan body 2 is in the form of a shallow, thin container having a flat circular outline with an open upper end. As shown in Figures 1 and 2, the bottom 2a in the central portion has a circular outline, and the annular side portion 2b on the outer periphery is formed so as to gently curve upward from the circular outer periphery of the bottom 2a, as shown in Figure 3.

[0024] As shown in FIG. 3, the thickness of the bottom portion 2a of the frying pan body 2 is formed thicker as a heating and cooking portion than other portions, resulting in a bottom structure with good heating efficiency.

[0025] 3, the front surface of the bottom 2a of the frying pan body 2 is formed into a concave shape curved downward, so that liquid such as oil on the front surface does not move to the peripheral portion of the bottom 2a of the frying pan body 2 and spread or stagnate, but gathers in the center. Specifically, as shown in the figure, the entire bottom 2a of the frying pan body 2 is formed into a shape curved downward. Correspondingly, the IH plate 3 integrally provided on the back surface of the bottom 2a of the frying pan body 2 is also formed into a shape curved downward.

[0026] In this embodiment, the frying pan body 2 is formed by pressing such as drawing, and more specifically, as described below, it is performed in two steps: primary processing of the frying pan body 2 and secondary processing of the outer surface of the bottom portion 2a.

[0027] The material of the frying pan body 2 is appropriately selected from metallic materials such as aluminum, iron, stainless steel, and copper, and in this embodiment, aluminum is used because it has high thermal conductivity, is light, and is easy to handle. In addition, both the front and back surfaces of the frying pan body 2, except for the back surface of the bottom part 2a, are coated with fluororesin, and a surface treatment is applied that is less likely to get dirty or burn and has excellent durability.

[0028] The IH plate 3 is heated (generates heat) by electromagnetic induction of the IH cooking appliance, and is in the form of a stainless steel plate having a circular outline corresponding to the outline of the bottom 2a of the frying pan body 2.

[0029] Specifically, as shown in FIG. 5, the IH plate 3 in the illustrated embodiment is formed in a circular shape with a through hole 6 formed concentrically with the outer peripheral contour in the center, and is in the form of a punched plate with a large number of through holes 7 of a predetermined diameter formed and aligned all over the plate.

[0030] The IH plate 3 is integrally bonded to the rear surface of the bottom portion 2a of the frying pan body 2 by pressing.

[0031] In the state where the two plates 2, 3 are pressed together, the through holes 6, 7, 7, . . . of the IH plate 3 have two functions.

[0032] One function is that when the IH plate 3 is pressed and integrated with the frying pan body 2 by pressing, parts of the bottom 2a of the frying pan body 2 are pressed into the through holes 6, 7, 7, ... of the IH plate 3, thereby ensuring the above-mentioned pressed state. In addition, the other function is to effectively improve the heating efficiency of the frying pan body 2 by electric induction of the IH cooking appliance, as will be described later.

[0033] A support edge 5 for supporting the frying pan body 2 on the top plate TP (see FIG. 3) of the IH cooking appliance is provided around the entire outer periphery of the IH plate 3. Specifically, the support edge 5 is formed by bending the circular outer periphery of the IH plate 3 downward to have an annular cross section as shown in FIG. 4(b).

[0034] This support edge 5 is intended to stably support the frying pan body 2 when the frying pan body 2 is placed and supported on the top plate TP of the IH cooking appliance, as shown in Figure 3, and is set to a predetermined height dimension H for this purpose.

[0035] Specifically, referring to FIG. 3, the height dimension H of the support edge 5 is set to a size such that the lowest part of the IH plate 3 integrally formed with the frying pan body 2 contacts the top plate TP of the IH cooking appliance or is close to it without contacting it, and the IH plate 3 is maintained at a distance such that it can be effectively heated by electromagnetic induction of the IH cooking appliance.

[0036] Therefore, the height dimension H of this support edge 5 is set to correspond to the concave shape of the front surface of the bottom 2a of the frying pan body 2, i.e., the downward curved shape of the bottom 2a of the frying pan body 2 and the IH plate 3, and is set to 3.5 mm in the illustrated embodiment.

[0037] As described above, the total opening area of ​​the through holes 7, 7, . . . in the IH plate 3 is related to the heating efficiency of the frying pan body 2 by electric induction of the IH cooking appliance.

[0038] That is, when the frying pan 1 is placed on the top plate TP of the IH cooking appliance as shown in Fig. 3, and the frying pan body 2 is placed and supported on the top plate TP of the IH cooking appliance as shown in Fig. 3, the part of the IH plate 3 surrounded by the support edge 5, i.e., the part facing the top plate TP, becomes the effective heat generating part by magnetic induction of the IH cooking appliance, and the total opening area is also the area occupied by the aluminum of the frying pan body 2, and the area ratio between the area occupied by the aluminum in the effective heat generating part and the area occupied by the stainless steel of the IH plate 3 affects the heating efficiency. This is specifically set according to the shape and dimensions of the IH plate 3 and the frying pan body 2, and as an example, the area ratio of stainless steel to aluminum is set to 82:18 to 79:21.

[0039] Handle 4 is a rod-shaped hollow aluminum member, similar to frying pan body 2, and a mounting bracket 4a at its base end is attached and fixed to the front side of frying pan body 2 by rivets 8, 8.

[0040] Next, the IH frying pan 1 having the above-mentioned configuration is manufactured by the steps shown below (finishing steps such as surface treatment are omitted).

[0041] (1) Production of the frying pan body 2 (primary processing): A flat aluminum frying pan body base material (not shown) is drawn to produce a base frying pan body 2p having a predetermined shape and dimensions as shown in FIG. 6(b).

[0042] As shown in the figure, the original frying pan body 2p is in the form of a shallow, thin container having a flat circular outline with an open upper end, similar to the frying pan body 2 (see FIG. 2), except for the shape of the bottom 2a. On the other hand, the bottom 2a is formed flat as shown in the figure, and therefore both the front and back surfaces of the bottom 2a are also formed flat.

[0043] (2) Production of IH plate 3: A flat stainless steel IH plate substrate (not shown) is cut and pressed to produce an IH plate 3 having a predetermined shape and dimensions as shown in FIGS. 5(a) and 5(b).

[0044] As shown in the figure, this IH plate 3 has a through hole 6 formed concentrically with the outer peripheral contour in the center to form a ring shape, and is in the form of a punched plate in which a large number of through holes 7 of a specified diameter are aligned all over the plate. Furthermore, a bending allowance 15 of a specified width is provided around the entire outer periphery of the plate for the support edge 5 to be formed in the next process.

[0045] Next, the bending margin 15 of the outermost peripheral edge portion of the IH plate 3 is bent downward to form a support edge 5 having a predetermined height dimension H (3.5 mm in the illustrated example) as shown in Figures 5(c) and (d). Specifically, this support edge 5 is bent so as to have an annular cross section as shown in Figure 4.

[0046] (3) Frying pan body 2 and IH plate 3 are pressure-bonded together: The IH plate 3 previously prepared in step (2) is pressed and integrated onto the back surface of the bottom 2a of the frying pan body 2 previously prepared in step (1) by press processing (see Figure 6(b) → Figure 6(a)).

[0047] During this pressure bonding, parts of the bottom 2a of the original frying pan body 2p are pressed into the through holes 7, 7, . . . of the IH plate 3, thereby ensuring a strong pressure bonding state.

[0048] In this pressure-bonded and integrated state, the bottom 2a of the original frying pan body 2p and the IH plate 3 are in a flat state as shown in FIG. 6(a).

[0049] (4) Finishing process of the frying pan body 2 (secondary processing): In step (3), the bottom 2a of the original frying pan body 2p to which the IH plate 3 is pressure-bonded integrally is pressed downward to deform the bottom 2a of the original frying pan body 2p together with the IH plate 3 into a downwardly curved concave shape as shown in Figure 3, thereby completing the frying pan body 2 to which the IH plate 3 is pressure-bonded integrally.

[0050] (5) Installation of handle 4: An aluminum handle 4, which has been prefabricated into a predetermined rod-shaped hollow member, is attached by fastening it to the front surface of the side portion 2b of the frying pan body 2 with the mounting bracket 4a at its base end positioned and abutted against the front surface of the side portion 2b of the frying pan body 2 using rivets 8, 8, thereby completing the IH frying pan 1 as shown in Figures 1 and 2.

[0051] When the IH frying pan 1 constructed as described above is used for cooking, as shown in FIG. 3, the frying pan body 2 is placed on the top plate TP of the IH cooking appliance, and the frying pan body 2 is stably supported by the support edge 5 on the underside of the bottom 2a of the frying pan body 2, and by turning on the IH cooking appliance, the IH plate 3 is effectively heated by electromagnetic induction of the IH cooking appliance.

[0052] Furthermore, for example, when cooking stir-fried food, if oil is poured onto the front surface of the bottom 2a of the frying pan body 2 and the ingredients are added and cooked, the oil poured into the frying pan during cooking and the oil and moisture released from the ingredients during cooking will always gather in the center rather than moving, diffusing, or stagnating around the edges of the bottom 2a of the frying pan body 2, because the front surface of the bottom 2a of the frying pan body 2 has a concave shape that curves downward (see Figure 3), allowing for stable cooking regardless of the amount of ingredients being cooked.

[0053] As described above in detail, the IH frying pan 1 of the present embodiment provides the following unique effects.

[0054] (a) Because the outer surface of the bottom 2a of the frying pan body 2 is curved downward and concave, oil applied to the bottom of the frying pan body 2 during cooking and oil and moisture released from the ingredients during cooking always gather in the center without moving and diffusing to the peripheral parts of the bottom 2a of the frying pan body 2, allowing for stable cooking regardless of the amount of ingredients being cooked.

[0055] (b) A support edge 5 is provided around the entire outer periphery of the IH plate 3 which is integrally formed on the rear surface of the bottom of the frying pan body 2, and which supports the frying pan body 2 when placed on the top plate of the IH cooking appliance. Therefore, since the front bottom surface 2a of the frying pan body 2 is made concave and curved downward, even if the IH plate 3 is curved downward, the frying pan body 2 can be placed and supported horizontally and stably on the top plate without wobbling, and the IH plate 3 is also in contact with or located close to the surface of the top plate, so that the heating (heat generation) effect of the IH cooking appliance by electromagnetic induction is effectively exerted.

[0056] The above-described embodiment is merely a preferred embodiment of the present invention, and the present invention is not limited to this embodiment, but various design modifications are possible within the scope of the present invention.

[0057] For example, in the above-described embodiment, the present invention is shown as being applied to a frying pan, but the present invention can also be applied to IH cooking appliances other than frying pans, such as various types of pots and pans, such as woks and deep pots.

[0058] Furthermore, for example, the specific shape of the frying pan 1 shown in the above-described embodiment, that is, the shape and structure of its constituent components, the frying pan body 2, the IH plate 3 and the handle 4, can be other shapes and structures depending on the purpose, as long as they have similar functions, in addition to the embodiment shown. As an example, the frying pan body 2 can be in the form of a shallow, thin container having a planar rectangular outline, and accordingly, the IH plate 3 provided at the bottom of the frying pan body 2 can also be shaped with a rectangular outline.

[0059] Furthermore, the specific manufacturing method of the IH frying pan 1 is not limited to the method of the embodiment. For example, in the illustrated embodiment, the final shape of the bottom 2a of the frying pan body 2 (a concave shape curved downward) is obtained by crimping the original frying pan body 2p and the IH plate 3 together and then shaping them into the above-mentioned final shape. However, it is also possible to use a method in which the frying pan body 2 and the IH plate 3 that have been formed into the above-mentioned final shape in advance are crimped together.

[0060] In addition, in the illustrated embodiment, the frying pan body 2 is formed by drawing, but it may also be formed by die casting or forging.

[0061] In addition, in the above-described embodiment, a punched plate formed in a circular ring shape is used as the IH plate 3, but the IH plate 3 can be made entirely of a punched plate, including the central portion, or, if the frying pan body (heating cooker body) 2 is made of stainless steel, it can be made of a stainless steel plate without a through hole 7. [Explanation of symbols]

[0062] TP IH Cookware Top Plate H Height dimension of supporting edge 1. IH frying pan (IH cooking device) 2 Frying pan body (heating cooking machine body) 2a Bottom of the frying pan body 3. Induction Plate 4 Handle 5 Support Edge 6, 7 Through holes in IH plate

Claims

1. A cooking device made of an electromagnetic induction compatible metal material, A cooking device main body which is a cooking unit; and an IH plate that is integrally provided on the rear surface of the bottom of the cooking device body and is heated by electromagnetic induction. The front surface of the bottom of the cooking device body is curved downward into a concave shape, and a support edge is provided around the entire outer periphery of the IH plate to support the cooking device body on the top plate of the IH cooking appliance.

1. An induction heating cooker comprising:

2. The cooking device body is made of aluminum, stainless steel, or iron having a flat circular contour, and the IH plate is made of stainless steel having a circular contour; The circular outer periphery of the induction plate is bent downward to form the support edge; The support edge is set to a height dimension such that the cooking device body can be stably supported when the cooking device body is placed and supported on the top plate of an IH cooking appliance.

2. The induction cooker according to claim 1 .

3. The support edge is formed by bending the circular outer periphery of the IH plate downward to have an annular cross section.

3. The induction cooker according to claim 2.

4. The height dimension of the support edge is set to a size such that the lowest part of the IH plate integrally provided on the cooking device body is in contact with the top plate of the IH cooking appliance or is close to the top plate without contacting it, and the IH plate is kept at a distance such that it can be effectively heated by electromagnetic induction of the IH cooking appliance.

3. The induction cooker according to claim 2.

5. The IH plate is a punched plate having a large number of through holes of a predetermined size formed therein, and is integrally bonded to the bottom surface of the back side of the cooking device body by pressing. In this pressure-bonded and integrated state, a part of the bottom of the back side of the cooking device body is press-fitted into the through hole of the IH plate, thereby ensuring the pressure-bonded state.

2. The induction cooker according to claim 1 .

6. A method for manufacturing a cooking device made of an electromagnetic induction compatible metal material, comprising the steps of: An induction-heated IH plate, which is manufactured in advance to a specified shape and dimensions, is pressure-bonded and integrated with the back surface of the bottom of a cooking device body, which is a cooking section, which is also manufactured in advance to a specified shape and dimensions, and the front surface of the bottom of the cooking device body to which the IH plate is pressure-bonded and integrated is pressed downward to deform the front surface of the cooking device body into a concave shape curved downward. A method for manufacturing an induction cooker comprising the steps of:

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