Heating and conditioning appliances

Abstract

The present invention aims to provide a cooking appliance that is lightweight while enabling smooth cooking. [Solution] The heating appliance 1 comprises a main body 10 having a bottom portion 11 and a body portion 12, and a nozzle 30 protruding outward from the body portion 12. The main body 10 is made of aluminum formed by aluminum die casting, and a predetermined area 20 for providing the nozzle 30 is formed on the upper end side of the body portion 12. A machined portion 40 cut in the thickness direction is formed on the outer circumferential surface of the body portion 12 around its entire circumference. When the height dimension from the lower end of the bottom portion 11 to the upper end of the nozzle 30 is A, the height dimension from the lower end of the predetermined area 20 to the upper end of the nozzle 30 is B, and the height dimension of the bottom portion 11 is C, the machined portion 40 is formed in the range E of the height dimension D represented by A, B, C.

Description

Technical Field

[0001] The present invention relates to a cooking appliance.

Background Art

[0002] Conventionally, cooking appliances for heating and cooking a cooking target, such as a frying pan or a pot, are known (for example, see Patent Document 1). The cooking appliance described in Patent Document 1 includes a heating part that constitutes the bottom and a peripheral wall part as a body part that rises from the periphery of the heating part.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] The cooking appliance described in Patent Document 1 is made of cast iron and is likely to have a large overall weight. Therefore, in the cooking appliance described in Patent Document 1, by forming a thin part in a part of the heating part, the overall weight is reduced. However, in such a configuration, among the heating parts that are easily affected by the fire power, the temperature of the thin part rises easily, so the cooking target easily adheres to the heating part, and it is difficult to perform heating cooking smoothly.

[0005] An object of the present invention is to provide a cooking appliance that can achieve smooth heating cooking while reducing the weight.

Means for Solving the Problems

[0006] To solve the aforementioned problems and achieve the objective, the present invention provides a heating cooking appliance comprising a main body having a bottom and a body rising from the periphery of the bottom, and a protruding portion projecting outward from the body, wherein the main body is made of aluminum formed by aluminum die casting, a predetermined region extending in the height direction and providing the protruding portion is formed around the entire circumference on the upper end side of the body, a machined portion cut in the thickness direction is formed around the entire circumference on the outer surface of the body, and when the height dimension from the lower end of the bottom to the upper end of the protruding portion is A, the height dimension from the lower end of the predetermined region to the upper end of the protruding portion is B, and the height dimension of the bottom is C, the machined portion is formed within the range of height dimension D represented by A, B, C, and B.

[0007] According to this invention, since the cooking appliance has an aluminum body formed by die-casting aluminum, it is easier to reduce the weight compared to a cooking appliance made of cast iron. Furthermore, by providing a machined portion on the body of the appliance, the weight of the cooking appliance can be reduced compared to a configuration without a machined portion. This makes it possible to further reduce the weight of a cooking appliance that has an aluminum body, which is already lighter than an appliance formed from, for example, cast iron. In addition, since the machined portion is formed within the range of height dimension D, that is, the range between the bottom and the protruding portion, it does not affect the bottom, which is directly susceptible to the effects of heat, and the thickness dimension of the bottom can be made uniform. Therefore, it is possible to suppress the food being cooked from sticking to the bottom and other parts of the appliance during cooking. Thus, it is possible to provide a cooking appliance that is lightweight while enabling smooth cooking.

[0008] Furthermore, in the body portion, it is preferable that the thickness dimension of the portion where the machined part is formed is 0.7 mm or more and less than 1.2 mm, and the thickness dimension of the portion where the machined part is not formed is 1.2 mm or more. With such a configuration, it is possible to reduce weight while appropriately maintaining the strength of the body portion.

[0009] Furthermore, the protruding portion is a handle, and it is preferable that one or more are provided. With such a configuration, the present invention can be applied to various types of heating and cooking utensils, such as a frying pan with one handle or a tabletop pot with two handles.

[0010] Furthermore, the present invention relates to a heating cooking appliance comprising a main body having a bottom and a body rising from the periphery of the bottom, and a protruding portion projecting outward from the upper end of the body, wherein the main body is made of aluminum formed by aluminum die casting, and a machined portion cut in the thickness direction is formed all around the outer surface of the body, and the machined portion is formed in a range of 44% to 67% of the height dimension A from the lower end of the bottom to the upper end of the protruding portion, which is set to 100%.

[0011] According to this invention, the cooking appliance has an aluminum body formed by die-casting aluminum, making it easier to reduce weight compared to a cooking appliance made of cast iron. Furthermore, by providing a machined portion on the body of the appliance, the cooking appliance can be made lighter compared to a configuration without a machined portion. In this case, since the machined portion is formed in a range of 44-67% of the area from the lower end of the bottom to the upper end of the protrusion, it does not directly affect the bottom, which is susceptible to the effects of heat, and the thickness of the bottom can be made uniform. Therefore, it is possible to suppress the food being cooked from sticking to the bottom and other parts of the body during cooking. Thus, it is possible to provide a cooking appliance that is lightweight while enabling smooth cooking. [Effects of the Invention]

[0012] According to the present invention, it is possible to provide a cooking appliance that is lightweight while enabling smooth cooking. [Brief explanation of the drawing]

[0013] [Figure 1] An overall perspective view of a heating appliance according to an embodiment of the present invention. [Figure 2]A cross-sectional view showing a cooking appliance before the machined parts are formed. [Figure 3] A cross-sectional view showing a cooking appliance after the machined section has been formed. [Figure 4] Enlarged cross-sectional view showing the extent of the machined area. [Modes for carrying out the invention]

[0014] Embodiments of the present invention will be described below with reference to Figures 1 to 4. In the drawings, the height direction of the heating cooking appliance 1 is indicated as "height direction Z," with one side of height direction Z being referred to as "upper side Z1" and the other side as "lower side Z2."

[0015] The heating and cooking utensil 1 is a cooking utensil used to heat and cook food such as vegetables and meat. In this embodiment, a frying pan is given as an example of the heating and cooking utensil 1, and the structure of the frying pan will be described in detail. As shown in Figure 1, the heating and cooking utensil 1 comprises a main body 10. The main body 10 is an aluminum part formed by aluminum die casting, and has a disc-shaped bottom portion 11 and a body portion 12 that rises from the peripheral edge 11a of the bottom portion 11 to the upper side Z1, and is formed in a bowl shape that opens to the upper side Z1. The outer circumferential surface of the upper Z1 portion (upper end side) of the body portion 12 is a predetermined region 20 that extends in the height direction Z and the circumferential direction over the entire circumference, and a nozzle 30 is formed in the predetermined region 20 as a protruding part that protrudes outward from the body portion 12.

[0016] The nozzle 30 is a structure for attaching a handle (not shown) and, like the main body 10, is made of die-cast aluminum. As shown in Figure 2, the nozzle 30 consists of a cylindrical portion 31 that opens outward toward the body 12 and a shaft portion 32 formed in the center of the cylindrical portion 31. With this configuration of the nozzle 30, one end of the handle is inserted into the opening of the cylindrical portion 31 and supported by the cylindrical portion 31 and the shaft portion 32.

[0017] In the cooking appliance 1 configured in this way, a machined portion 40 is formed on the outer circumferential surface of the body portion 12 of the main body 10. As shown in Figure 3, the machined portion 40 is a thin-walled portion formed by cutting the body portion 12 in the thickness direction, and is formed around the entire circumference of the outer circumferential surface of the body portion 12. Specifically, the machined portion 40 is formed by turning or polishing the portion of the body portion 12 between the bottom portion 11 and the predetermined region 20. The formation of the machined portion 40 makes the entire cooking appliance 1 lighter. As shown in Figure 4, the boundary portion 41 between the upper end of the machined portion 40 and the predetermined region 20 constitutes a stepped portion that extends in a substantially horizontal direction, but the shape of the boundary portion 41 is not limited to this shape, and may be a tapered shape that is inclined to be located on the lower side Z2 as it moves inward from the body portion 12.

[0018] Incidentally, it is conceivable to form part of the machined portion 40 on the bottom portion 11, but since the bottom portion 11 is susceptible to the effects of heat, the temperature tends to rise more easily in the area where the machined portion 40 is formed, making it easier for the food being cooked to stick to that area. On the other hand, it is also conceivable to form the machined portion 40 on the entire body portion 12, but in that case, it may become difficult to maintain the overall strength of the body portion 12 and the strength of the connection part with the nozzle 30. Therefore, as shown in Figure 4, by limiting the area in which the machined portion 40 is formed to a predetermined area, it is possible to reduce the weight of the heating appliance 1 while minimizing the aforementioned adhesion of the food being cooked and the reduction in strength.

[0019] Specifically, in this embodiment, as shown in Figure 4, the height dimension A is defined as the dimension in the height direction Z from the lower end of the base 11 to the upper end of the jaw 30 (projection). The height dimension B is defined as the dimension in the height direction Z from the lower end of the predetermined area 20 to the upper end of the jaw 30. The height dimension C is defined as the dimension in the height direction Z of the base 11. In this case, the machined portion 40 is formed in the range E in the height direction D, which is defined as height dimension A - height dimension B - height dimension C. It is preferable that this range E occupies 44% to 67% of height dimension A, and more preferably 53% to 64%.

[0020] Also, in the body portion 12, when the thickness dimension T1 of the portion where the cutting portion 40 is not formed is set to 1.2 mm or more, the flow of the molten aluminum alloy becomes smooth when performing aluminum die casting, which is preferable. And in the body portion 12, the thickness dimension T2 of the portion where the cutting portion 40 is formed is preferably 0.7 mm or more and less than 1.2 mm. Thereby, while maintaining the strength, weight reduction can be appropriately performed.

[0021] Next, the manufacturing of the cooking appliance 1 will be described. First, an aluminum alloy ingot is introduced into a melting furnace (not shown) and the ingot is melted. Then, after removing impurities such as gas and oxides from the melted alloy, it is injected into a mold at high temperature and high pressure. At this time, as described above, by setting the thickness dimension T1 of the body portion 12 to 1.2 mm or more, the flow of the molten aluminum alloy can be made smoother and the defective rate can be reduced. Then, the aluminum alloy is cooled to become solid. Thereby, the thin and precise main body 10 and the base 30 are formed. Next, the formed main body 10 and the base 30 are taken out and burrs and the like are removed. Next, the portion of the body portion 12 within the above-described range E is subjected to cutting operations such as turning and polishing to form the cutting portion 40. Thereby, the cutting portion 40 having a thickness dimension T2 of 0.7 mm or more and less than 1.2 mm is formed over the entire circumference of the body portion 12. By forming the cutting portion 40, the body portion 12 of the relatively thin and lightweight main body 10 is further weight-reduced.

[0022] [[ID=⑧]] According to the above-described embodiments, since the cooking appliance 1 includes the aluminum main body 10 formed by die-casting aluminum, it is easier to reduce the weight compared to a cooking appliance made of cast iron. Further, by providing the cutting portion 40 in the body portion 12 of the main body 10, the weight of the cooking appliance 1 can be reduced compared to a configuration without the cutting portion 40. As a result, the cooking appliance 1 including the aluminum main body 10, which is more likely to be lighter than a main body formed of, for example, cast iron, can be further reduced in weight. At this time, since the cutting portion 40 is formed in the range E of the above-described height dimension D, that is, in the range E between the bottom portion 11 and the base 30 (protrusion) in the main body 10, it does not affect the bottom portion 11 that is directly affected by the heat, and the thickness dimension of the bottom portion 11 can be made uniform. Therefore, it is possible to suppress the cooking target from adhering to the main body 10 including the bottom portion 11 during cooking. Therefore, it is possible to provide a cooking appliance 1 that enables smooth cooking while reducing the weight.

[0023] Further, according to the above-described embodiments, in the body portion 12, the thickness dimension T2 of the portion where the cutting portion 40 is formed is 0.7 mm or more and less than 1.2 mm, and the thickness dimension T1 of the portion where the cutting portion 40 is not formed is set to 1.2 mm or more. Thereby, while appropriately maintaining the strength of the body portion 12, the weight of the cooking appliance 1 can be reduced.

[0024] Further, according to the above-described embodiments, since the cutting portion 40 is formed in the range of 44 to 67% of the range from the lower end of the bottom portion 11 to the upper end of the base 30 (protrusion), it does not affect the bottom portion 11 that is directly affected by the heat, and the thickness dimension of the bottom portion 11 can be made uniform. Therefore, it is possible to suppress the cooking target from adhering to the main body 10 including the bottom portion 11 during cooking. Therefore, it is possible to provide a cooking appliance 1 that enables smooth cooking while reducing the weight.

[0025] The embodiments described above are merely representative aspects of the present invention, and the present invention is not limited thereto. For example, in this embodiment, a nozzle 30 is given as a protruding part, and a frying pan equipped with one nozzle 30 is used as the cooking appliance 1. However, the invention is not limited to this configuration, and for example, a frying pan equipped with a handle integrated with the main body 10 as a protruding part may also be used as the cooking appliance 1. Furthermore, there is no need for only one protruding part; for example, there may be two (one or more). This allows the present invention to be applied not only to the frying pan of this application equipped with one handle (not shown), but also to tabletop pots and the like equipped with two handles. Moreover, the protruding part is not limited to a nozzle 30 or a handle. For example, protruding structures such as flanges and ribs formed at the upper end of the body 12 are also included as protruding parts in the present invention.

[0026] According to this, for example, a frying pan or pot without a handle, or a frying pan or pot with a detachable handle, can be used as the cooking appliance 1, and the structure of the present invention can be applied to these. Furthermore, various appliances other than frying pans and pots can be used as the cooking appliance 1. For example, a stir-fry pan with a greater depth than a frying pan may be used as the cooking appliance 1. In this way, the structure of the present invention can be applied to various types of cooking appliances 1 manufactured from die-cast aluminum. [Explanation of Symbols]

[0027] A Height dimension B Height Dimension C Height dimension D Height dimension E range 1 Heating cooking utensils 10 Main Unit 11 Bottom 11a Periphery 12 Torso 20 Predetermined area 30. Nozzle (protruding part) 40 Cutting section

Claims

1. A heating cooking appliance comprising a main body having a bottom and a body rising from the periphery of the bottom, and a protruding part that extends outward from the body, The aforementioned body is made of aluminum formed by die-casting, On the upper end side of the body portion, a predetermined region extending in the height direction, which is the area where the protrusion is provided, is formed around the entire circumference. On the outer circumferential surface of the body, a machined portion cut in the thickness direction is formed around its entire circumference. A heating cooking appliance characterized in that, when the height dimension from the lower end of the bottom to the upper end of the protruding part is A, the height dimension from the lower end of the predetermined area to the upper end of the protruding part is B, and the height dimension of the bottom is C, the machined part is formed within the range of the height dimension D represented by A-B-C.

2. The heating cooking utensil according to claim 1, characterized in that, in the body portion, the thickness dimension of the portion where the machined portion is formed is 0.7 mm or more and less than 1.2 mm, and the thickness dimension of the portion where the machined portion is not formed is 1.2 mm or more.

3. The heating appliance according to claim 1, characterized in that the aforementioned protrusion is a handle and one or more are provided.

4. A heating cooking appliance comprising a main body having a bottom and a body rising from the periphery of the bottom, and a protruding part that projects outward from the upper end of the body, The aforementioned body is made of aluminum formed by die-casting, On the outer circumferential surface of the body, a machined portion cut in the thickness direction is formed around its entire circumference. A heating and cooking appliance characterized in that, when the height dimension A from the lower end of the bottom to the upper end of the protruding part is taken as 100%, the machined portion is formed in a range of 44% to 67% of that height dimension.

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