Pizza food heating cookware

Abstract

The hot air in the gap passes by convection through the gap between the inner surface of the cooking pot and the outer edge of the baking body, passing through the passage notch and upward to the baking body, and the hot air in the gap passes by convection through the passage hole and upward to the baking body.As a result, the pizza food placed on the baking body is heated by the conductive heat of the baking body and the radiant heat of the gap, and is heated by the convection heat of the hot air convectionally passing through the passage notch and passage hole, and the pizza food can be heated by conductive heat, radiant heat, and convection heat. [Solution] The baking body 1, which is installed on the bottom WB of the cooking pot W and on which pizza food P is placed and baked, is formed in a plate shape consisting of a pizza food placement area and a large diameter outer periphery surrounding the placement area, and the baking body is formed with legs 2 that place the baking body on the bottom surface W1 of the cooking pot with a gap G, and a pass-through notch is formed on the outer edge of the large diameter outer periphery of the baking body, and a pass-through hole is formed on the large diameter outer periphery of the baking body.

Description

[Technical Field]

[0001] The present invention relates to a cooking tool for heating pizza food, which is used to heat and cook pizza food such as pizza dough or frozen pizza using, for example, a cooking pot, mainly a frying pan. [Background technology]

[0002] Conventionally, in ordinary households, cooking utensils for heating and cooking pizza food have been saucepans and other pots made of various materials such as iron, stainless steel, aluminum, copper alloys, etc., mainly frying pans, and gas cookers and induction cookers are known as means for heating frying pans.

[0003] Furthermore, among the various cooking utensils, the frying pan can be used for various cooking methods such as grilling, frying, deep-frying, and stewing, and is widely used not only in general households but also for outdoor leisure activities such as camping and picnics. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 4727481 [Patent Document 2] Japanese Utility Model Application Publication No. 51-46671 Summary of the Invention [Problem to be solved by the invention]

[0005] However, in the case of the conventional structure described above, pizza food such as pizza dough or frozen pizza is placed directly on the bottom of a cooking pot such as a frying pan and cooked using a heating means. This has the disadvantage that, due to the variety of pizza dough (crust), sauces, and toppings, the texture and appearance of the pizza food after baking, and the ease with which the toppings cook, can be poor. [Means for solving the problem]

[0006] The present invention aims to solve these inconveniences, and the invention described in claim 1 is a cooking device used when cooking pizza food such as pizza dough or frozen pizza by heating means in a cooking pot such as a frying pan or saucepan, and comprises a baking body that is placed at the bottom of the cooking pot and on which the pizza food is placed and baked, the baking body being formed in a plate shape consisting of a pizza food placement area and a large diameter outer periphery surrounding the placement area, and legs that allow the baking body to be placed on the bottom of the cooking pot with a gap between them. The baking body is heated by conductive heat transmitted from the cooking pot to the legs and by radiant heat from the gap, and a passage notch is formed at the outer edge of the large diameter outer periphery of the baking body, allowing hot air in the gap to pass by convection above the baking body through the gap between the inner surface of the cooking pot and the outer edge of the baking body, and a passage hole is formed at the large diameter outer periphery of the baking body, allowing hot air in the gap generated by heating the cooking pot to pass by convection above the baking body.

[0007] Furthermore, the invention described in claim 2 is characterized in that the cooking pot is a frying pan, and the invention described in claim 3 is characterized in that the cooking pot is a lidded cooking pot equipped with a lid body.

[0008] Furthermore, the invention described in claim 4 is characterized in that the legs are integrally bent and formed with the baking body, and the invention described in claim 5 is characterized in that the lid of the cooking pot is made of a transparent material. [Effects of the Invention]

[0009] As described above, in the invention of claim 1, when a pizza food such as pizza dough or a frozen pizza is cooked by a heating means using a cooking pot such as a frying pan or saucepan, a baking body on which the pizza food is placed and baked is placed at the bottom of the cooking pot, the baking body is formed in a plate shape consisting of a pizza food placement area and a large diameter outer periphery surrounding the placement area, legs are formed on the baking body to place the baking body on the bottom surface of the cooking pot with gaps left between them, the baking body is heated by conductive heat transferred from the cooking pot to the legs and radiant heat from the gaps, a passage notch is formed at the outer edge of the large diameter outer periphery of the baking body, and a passage hole is formed in the large diameter outer periphery of the baking body, The hot air in the gap passes by convection through the gap between the inner surface of the cooking pot and the outer edge of the baking body, passing through the passage notch and above the baking body, and the hot air in the gap passes by convection through the passage hole and above the baking body.As a result, the pizza food placed on the baking body is heated by the conductive heat of the baking body and the radiant heat of the gap, and is also heated by the convection heat of the hot air passing through the passage notch and the passage hole.The pizza food is heated by conductive heat, radiant heat and convection heat, and even if the pizza food has a variety of doughs, sauces and toppings, the texture and appearance of the pizza food and the ease with which the toppings cook are good, and the pizza food can be cooked well.

[0010] In addition, in the invention described in claim 2, the cooking pot is a frying pan, so pizza food can be cooked using a frying pan that is used for various types of cooking such as grilling, frying, deep-frying, and stewing in ordinary homes and at outdoor leisure activities such as camping and picnics.In addition, in the invention described in claim 3, the cooking pot is a lidded cooking pot equipped with a lid, so the lid can be placed over the cooking pot to steam the pizza food, allowing the pizza food to be cooked well.

[0011] In addition, in the invention described in claim 4, the legs are bent and formed integrally with the baking body, thereby simplifying the structure of the baking body and making it easy to manufacture.In addition, in the invention described in claim 5, the lid of the cooking pot is made of a transparent material, so the pizza food in the cooking pot can be seen through the lid, allowing the pizza food to be cooked well. [Brief explanation of the drawings]

[0012] [Figure 1] 1 is an overall perspective view of an embodiment of the present invention; [Figure 2] 1 is an overall plan view of an embodiment of the present invention; [Figure 3] 1 is an overall side view of an embodiment of the present invention. [Figure 4] FIG. 2 is a partially enlarged side cross-sectional view of an embodiment of the present invention. [Figure 5] FIG. 2 is a partially enlarged side cross-sectional view of an embodiment of the present invention. [Figure 6] 1 is a side cross-sectional view of an entire embodiment of the present invention in use; [Figure 7] 1 is an overall plan view of an embodiment of the present invention in use; [Figure 8] FIG. 2 is a partially enlarged side cross-sectional view of an embodiment of the present invention in use. [Figure 9] FIG. 2 is a partially enlarged side cross-sectional view of an embodiment of the present invention in use. [Figure 10] 1 is a side cross-sectional view of an entire embodiment of the present invention in use; DETAILED DESCRIPTION OF THE INVENTION

[0013] 1 to 10 show an embodiment of the present invention, and as shown in FIGS. 1, 2, 3, and 9, the device is used when cooking pizza food P, such as pizza dough PK or frozen pizza, using a heating means K in a cooking pot W, such as a frying pan F or a saucepan. The device comprises a baking body 1, which is placed on the bottom WB of the cooking pot W and on which the pizza food P is placed and baked. The baking body 1 is formed in a plate shape consisting of a pizza food P placement area 1R and a large diameter outer periphery 1S surrounding the placement area 1R. The baking body 1 is formed with legs 2 for placing the baking body 1 on the bottom surface W1 of the cooking pot W with a gap G between them. The baking body 1 is heated by conductive heat transferred from the cooking pot W to the legs 2 and radiant heat from the gap G. The outer periphery 1S of the large diameter outer periphery 1S of the baking body 1 is F The hot air H in the gap G is blown between the inner surface W2 of the cooking pot W and the outer edge 1S of the baking body 1. F A passage notch 1N is formed to allow convection to pass upward through a gap C between the baking body 1 and the baking pan 1, and a passage hole 1H is formed in the large-diameter outer periphery 1S of the baking body 1 to allow convection of hot air H in the gap G generated by heating the cooking pot W to pass upward through the baking body 1. In this case, as shown in Figure 10, after cooking the pizza food P, in order to remove the hot baking body 1 from the cooking pot W, a spatula Q is inserted into the passage hole 1H and the hot baking body 1 is removed.

[0014] As the heating means K, a gas cooker or an electromagnetic cooker is used, and in this case, it is a gas cooker.

[0015] In this case, as shown in FIG. 6, the cooking pot W is a frying pan F having a handle F1, and in this case, as shown in FIG. 6, the cooking pot W is a lidded cooking pot W having a lid body L.

[0016] In this case, the material of the baking body 1 is metal such as iron, aluminum, copper, or alloy such as stainless steel, and as shown in Figures 1, 4, and 5, the legs 2 are bent and formed integrally with the baking body 1. In this case, as shown in Figure 6, the lid L of the cooking pot W is made of a transparent material, in this case, made of transparent glass, and the lid L may also have a structure in which a transparent glass material is fitted into a frame material made of a metal material or the like.

[0017] In this case, as shown in FIGS. 2, 3, and 6, the outer diameter PD of the pizza food P is about 24 cm, which is an M size. Therefore, the outer diameter 1R of the baking body 1 passing through the center O of the mounting area 1R is D The outer diameter is 1S, which is approximately 24 cm and passes through the center O of the large diameter outer periphery 1S. D The length of the leg 2 is about 26 cm, the plate thickness is about 1 mm, the height of the leg 2 is about 5 mm, and the gap G is 4 mm.

[0018] In this case, as shown in FIGS. 2 and 8, the inner diameter of the frying pan F as the cooking pot W is about 28 cm, and the outer periphery 1S of the large diameter outer periphery 1S of the baking body 1 is about 15 cm. F The gap C between the inner surface W2 of the frying pan F serving as the cooking pot W and the pizza food P is about 1 cm, and four of the notches 1N are formed, each about 1 cm deep, with a leg 2 formed in the center of each notch 1N. As shown in Figure 2, four of the holes 1H are formed in the large-diameter outer periphery 1S, each of which is an elliptical hole about 26 mm long and 6 mm wide. The outer diameter PD of the pizza food P and the outer diameter 1R of the mounting area 1R of the baking body 1 are about 26 mm long and 6 mm wide. D , outer diameter 1S of large diameter outer periphery 1S D The outer diameter PD of pizza food P is not limited to the above specific values. Incidentally, the outer diameter PD of pizza food P is 18 cm to 23 cm for small size, 24 cm to 30 cm for medium size, and 31 cm to 35 cm for large size.

[0019] Since this embodiment has the above-mentioned configuration, as shown in Figures 6, 7, 8 and 9, when pizza food P such as pizza dough PK or frozen pizza is cooked by heating means K in a cooking pot W such as a frying pan F or a saucepan, a baking body 1 on which the pizza food P is placed and baked is placed on the bottom WB of the cooking pot W, the baking body 1 is formed in a plate shape consisting of a pizza food P placement area 1R and a large diameter outer periphery 1S surrounding the placement area 1R, and legs 2 are formed on the baking body 1 for placing the baking body 1 on the bottom W1 of the cooking pot W with a gap G between them, and the baking body 1 is heated by conductive heat transferred from the cooking pot W to the legs 2 and radiant heat from the gap G, and the outer periphery 1S of the large diameter outer periphery 1S of the baking body 1 is heated by conductive heat transferred from the cooking pot W to the legs 2 and radiant heat from the gap G. FSince a passage notch 1N is formed in the baking body 1 and a passage hole 1H is formed in the large diameter outer peripheral portion 1S of the baking body 1, the hot air H in the gap G flows between the inner surface W2 of the cooking pot W and the outer peripheral portion 1S of the baking body 1. F The hot air H in the gap G passes by convection through the gap C between the baking body 1 and the notch 1N to the top of the baking body 1, and the hot air H in the gap G passes by convection through the passage hole 1H to the top of the baking body 1. As a result, the pizza food P placed on the baking body 1 is heated by the conductive heat of the baking body 1 and the radiant heat of the gap G, and is also heated by the convection heat of the hot air H passing by convection through the notch 1N and the passage hole 1H. The pizza food P is heated by conductive heat, radiant heat, and convection heat, and even if the pizza food P has various types of dough, sauces, and toppings PG, the texture and appearance of the pizza food P and the ease with which the toppings PG cook are good, and the pizza food P can be cooked well.

[0020] In this case, as shown in Figure 6, the cooking pot W is a frying pan F, so the pizza P can be cooked using a frying pan F that is used for various types of cooking such as grilling, frying, deep-frying, and stewing in ordinary homes and at outdoor leisure activities such as camping and picnics.In addition, in this case, as shown in Figure 6, the cooking pot W is a lidded cooking pot W equipped with a lid L, so the lid L can be placed over the cooking pot W to steam the pizza P, allowing the pizza P to be cooked well.

[0021] In this case, as shown in Figures 1, 4 and 5, the legs 2 are bent and formed integrally with the baking body 1, which simplifies the structure of the baking body 1 and makes it easy to manufacture the baking body 1. Also, in this case, as shown in Figure 6, the lid L of the cooking pot W is made of a transparent material, so the pizza food P in the cooking pot W can be seen through the lid L, allowing the pizza food P to be cooked well.

[0022] The present invention is not limited to the above-described embodiment, and may be modified in various ways, including the pizza food P, the size of the pizza food P, the type of ingredients PG of the pizza food P, the frying pan F, the lid L, the heating means K, the cooking pot W, the gap G, the gap C, the baking body 1, the placement area 1R, the large diameter outer peripheral portion 1S, the outer edge portion 1S, etc.F The material, quantity, size, type, shape, etc. of the passage cutout portion 1N, the passage hole portion 1H, the leg body 2, etc. may be changed as appropriate by design.

[0023] As described above, the intended purpose can be fully achieved. [Explanation of symbols]

[0024] P Pizza Food PK Pizza Dough F. Frying pan L Lid body K heating means Double Cooking Pot W1 bottom W2 inner surface WB bottom G void C gap H Heat 1. Fired body 1R Mounting area 1S large diameter outer periphery 1S F outer edge 1N Pass-through notch 1H Passing hole bipedal body

Claims

1. 1. A cooking utensil for heating pizza food, which is used when cooking pizza dough, frozen pizza, or other pizza food using a heating means in a cooking pot such as a frying pan or saucepan, and which comprises a baking body that is placed at the bottom of the cooking pot and on which the pizza food is placed and baked, the baking body being formed in a plate-like shape consisting of a pizza food placement area and a large-diameter outer periphery surrounding the placement area, the baking body having legs that allow the baking body to be placed on the bottom surface of the cooking pot with a gap therebetween, the baking body being heated by conduction heat transferred from the cooking pot to the legs and radiant heat from the gap, a passage notch formed at the outer edge of the large-diameter outer periphery of the baking body that allows hot air in the gap to pass by convection above the baking body through the gap between the inner surface of the cooking pot and the outer edge of the baking body, and a passage hole formed at the large-diameter outer periphery of the baking body that allows hot air in the gap generated by heating the cooking pot to pass by convection above the baking body.

2. 2. The cooking tool for heating pizza food according to claim 1, wherein the cooking pot is a frying pan.

3. 2. The cooking tool for heating pizza food according to claim 1, wherein the cooking pot is a lidded cooking pot provided with a lid.

4. 2. The cooking tool for heating pizza food according to claim 1, wherein said legs are integrally formed by bending said baking body.

5. 2. The cooking tool for heating pizza food according to claim 1, wherein the lid of the cooking pot is made of a transparent material.

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