IH cooking appliance and its manufacturing method

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 induction cooker, and more particularly to a structural technology for the bottom of an induction cooker that heats (generates heat) by electromagnetic induction. [Background technology]

[0002] Normally, the bottom of a frying pan (or other cooking appliance) is almost flat (although in reality, to take into account thermal expansion due to heating, some frying pans have a curved bottom that bulges slightly upward, which is not noticeable to the naked eye).However, with actual use, the bottom of the frying pan will thermally deform over time due to heating and expansion, and the bottom will tend to gradually curve upward in a bulging shape.

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

[0004] This thermal deformation of the bottom of the frying pan can far exceed the manufacturing conditions assumed at the time of manufacture, and the oil added to the frying pan or produced during cooking may not collect in the center of the pan but may migrate 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 cookware. If this placement becomes unstable, not only will the frying pan become wobbly, but in the worst case scenario, the induction compatibility may be impaired, making it impossible to use for cooking at all.

[0006] To the best of the applicant's knowledge, 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 was made in consideration of the above-mentioned 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 impairing the induction compatibility function.

[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 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, 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 to support the cooking appliance main body when placed on the top plate of the IH cooking appliance.

[0011] As a preferred embodiment, the following configuration is adopted. (1) The cooking appliance body is made of aluminum, stainless steel, or iron and has a flat circular contour, and the IH plate is made of stainless steel and has a circular contour. 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 appliance body to be stably supported when the cooking appliance body is placed and supported on the top plate of the IH cooking appliance.

[0012] (2) The support edge is formed by bending the circular outer periphery of the IH plate downward 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 appliance body to contact the top plate of the IH cooking appliance or to be close to it without contacting it, and to maintain a distance that allows the IH plate to be effectively heated by the 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 predetermined size, and is pressed and integrated with the bottom surface of the back side of the cooking appliance body by pressing. In this pressed and integrated state, Induction plate The pressure-fitted state is ensured by pressing a portion of the bottom of the back side of the cooking appliance body into the through hole.

[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, characterized in that an electromagnetic induction heated IH plate, which has been manufactured in advance to a predetermined shape and dimensions, is crimped and integrated onto the back surface of the bottom of the cooking appliance main body, which is the cooking part, which has also been manufactured in advance to a predetermined shape and dimensions, and the front surface of the bottom of the cooking appliance main body to which the IH plate has been crimped and integrated is pressed downward to deform, thereby forming the front surface of the cooking appliance main body into a concave shape curved downward. [Effects of the Invention]

[0016] The IH cooking appliance of the present invention comprises a cooking appliance main body, which is the cooking section, and an IH plate that 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 concave and curved downward, and the IH plate has a support edge around the entire outer periphery that supports the cooking appliance main body when placed on the top plate of an IH cooking appliance. Therefore, an IH cooking appliance can be provided that has a structure that allows oil to collect in the center of the cooking appliance without impairing the IH compatibility function.

[0017] (1) The outer surface of the bottom of the cooking device body is curved downwards in a concave shape, so that the oil spread on 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 peripheral parts of the bottom of the cooking device body, allowing for stable cooking regardless of the amount of ingredients being cooked.

[0018] (2) The outer periphery of the IH plate, which is integrally formed on the back surface of the bottom of the cooking appliance body, is provided with a support edge around the entire periphery, which supports the cooking appliance body when placed on the top plate of the IH cooking appliance.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 does not contact the surface of the top plate, so the heating (heat generation) effect of the IH cooking appliance by electromagnetic induction is effectively exerted. [Brief explanation 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. [Figure 2] 2(a) and 2(b) show the same induction frying pan, with FIG. 2(a) being a perspective view seen from below and FIG. 2(b) being a bottom view. [Figure 3]FIG. 2 is a front cross-sectional view showing the IH frying pan placed on the top plate of an IH cookware. [Figure 4] The figures also show a front cross-sectional view of the same IH frying pan placed on the top plate of an IH cooking appliance, with Figure 4(a) being an enlarged cross-sectional view showing a key part of the bottom of the frying pan body of the frying pan, and Figure 4(b) being a further enlarged cross-sectional view of the part surrounded by the dashed line in Figure 4(a). [Figure 5] The figure shows an IH plate, which is a component of the IH frying pan. Figure 5(a) is a bottom view showing the state of the IH plate before the outer periphery is processed, Figure 5(b) is a cross-sectional view along line BB in Figure 5(a), Figure 5(c) is a bottom view showing the state of the IH plate after the outer periphery is processed, and Figure 5(d) is a cross-sectional view along line DD in Figure 5(c). [Figure 6] This shows part of the manufacturing process for 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 has been pressure-bonded to the flat bottom of the original frying pan body. DETAILED DESCRIPTION OF THE INVENTION

[0020] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. It should be noted that 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 the electromagnetic induction of 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 back 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 with a flat circular outline that is open at the top end. As shown in Figures 1 and 2, the bottom 2a in its central part has a circular outline, and the annular side part 2b on its outer periphery is formed so as to gently curve up 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 made thicker than other portions as a cooking area, 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 in a downwardly curved concave shape, so that liquids such as oil on the front surface are collected in the center without moving to the peripheral area of ​​the bottom 2a of the frying pan body 2, spreading, or accumulating. Specifically, as shown in the figure, the entire bottom 2a of the frying pan body 2 is formed in a downwardly curved shape. Correspondingly, the IH plate 3 integrally provided on the back surface of the bottom 2a of the frying pan body 2 is also formed in a downwardly curved shape.

[0026] In this embodiment, the frying pan body 2 is formed by press processing such as drawing, and more specifically, as described below, this is done 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 for 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 lightweight, 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 2a, are coated with fluororesin, providing a durable surface treatment that is resistant to stains and burning.

[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 ring 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 aligned all over the plate.

[0030] The IH plate 3 is pressure-bonded and integrated with the rear surface of the bottom 2a of the frying pan body 2 by press working.

[0031] In this state where the two plates 2 and 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 press working, the pressed-fit state is ensured by pressing parts of the bottom 2a of the frying pan body 2 into the through-holes 6, 7, 7, ... of the IH plate 3. Another function, as will be described later, is to effectively improve the heating efficiency of the frying pan body 2 by electric induction of the IH cookware.

[0033] A support edge 5 is provided around the entire outer periphery of the IH plate 3, which supports the frying pan body 2 when placed on the top plate TP (see Figure 3) of the IH cookware. Specifically, this support edge 5 is formed by bending the circular outer periphery of the IH plate 3 downward, so as to have a circular cross section as shown in Figure 4(b).

[0034] As shown in Figure 3, 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, and is set to a predetermined height dimension H for this purpose.

[0035] Specifically, referring to Figure 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 on the frying pan body 2 contacts or is close to the top plate TP of the IH cooking appliance 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 mentioned 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 cookware.

[0038] That is, when frying pan 1 is placed on top plate TP of an IH cookware as shown in Fig. 3, and frying pan body 2 is placed and supported on top plate TP of the IH cookware as shown in Fig. 3, the portion of IH plate 3 surrounded by support edge 5, i.e., the portion facing top plate TP, is the effective heat-generating area due to magnetic induction of the IH cookware, and the total opening area is also the area occupied by the aluminum of frying pan body 2, and the area ratio of the aluminum area in the effective heat-generating area to the stainless steel area of ​​IH plate 3 affects the heating efficiency. Specifically, this is set according to the shape and dimensions of IH plate 3 and 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] The handle 4 is a rod-shaped hollow member made of aluminum, similar to the frying pan body 2, and an attachment bracket 4a at its base end is attached and fixed to the front side of the frying pan body 2 by rivets 8, 8.

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

[0041] (1) Production of 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 a shallow, thin container with a flat circular outline and an open top, similar to the frying pan body 2 (see FIG. 2), except for the shape of the bottom 2a. Meanwhile, 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 in the center concentric with the outer peripheral contour, forming a circular ring shape, and is in the form of a punched plate with a large number of through holes 7 of a specified diameter formed in an aligned pattern all over the plate.Furthermore, at the outermost edge portion, a bending margin 15 of a specified width is provided around the entire periphery for the support edge 5 to be formed in the next process.

[0045] Next, the bending margin 15 at the outermost peripheral edge of the IH plate 3 is bent downward to form a support edge 5 having a predetermined height H (3.5 mm in the illustrated example) as shown in Figures 5(c) and 5(d). Specifically, this support edge 5 is bent so as to have a circular 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 manufactured in step (2) is pressed and integrated onto the back surface of the bottom 2a of the frying pan body 2 previously manufactured 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 press-fitted 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 is pressed downward to deform the bottom 2a, and the bottom 2a of the original frying pan body 2p together with the IH plate 3 is pressed into a concave shape curved downward as shown in Figure 3, thereby completing the frying pan body 2 to which the IH plate 3 is pressure-bonded.

[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 and fixing it with rivets 8, 8 with the mounting bracket 4a at its base end positioned and abutting against the front surface of the side portion 2b of the frying pan body 2, thereby completing the induction frying pan 1 as shown in Figures 1 and 2.

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

[0052] Furthermore, for example, when cooking stir-fried food, if oil is spread on the front surface of the bottom 2a of the frying pan body 2 and the ingredients are added and cooked, the oil spread on the frying pan during cooking and the oil and moisture released from the ingredients during cooking will always gather in the center without moving, diffusing, or stagnating around the peripheral parts 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 this embodiment provides the following unique effects.

[0054] (a) The outer surface of the bottom 2a of the frying pan body 2 is curved downward into a concave shape, so that oil spread on 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) The IH plate 3 is integrally formed on the underside surface of the bottom of the frying pan body 2, and a support edge 5 is provided around the entire outer periphery of the frying pan body 2 to support the frying pan body 2 when placed on the top plate of the IH cooking appliance.Since the front bottom surface 2a of the frying pan body 2 is concave and curved downward, even if the IH plate 3 is curved downward, the frying pan body 2 is 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 merely shows a preferred embodiment of the present invention, and the present invention is not limited to this embodiment, and 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 induction cookers 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 parts, 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 illustrated embodiment.As an example, the frying pan body 2 may be in the form of a shallow, thin container with a flat rectangular outline, and accordingly the IH plate 3 provided at the bottom of the frying pan body 2 may also be shaped with a rectangular outline.

[0059] Furthermore, the specific manufacturing method of the induction 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, a method may also be used in which the frying pan body 2 and the IH plate 3 are crimped together after having been formed into the above-mentioned final shape in advance.

[0060] 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 case has been shown in which a perforated 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 perforated 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 through holes 7. [Explanation of symbols]

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

Claims

1. A cooking device made of an electromagnetic induction compatible metal material, a cooking device main body that 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 periphery of the IH plate to support the cooking device body when placed on the top plate of the IH cooking appliance. An induction cooker characterized by:

2. The cooking device body is made of aluminum, stainless steel, or iron and has a flat circular contour, and the induction plate is made of stainless steel and has 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 that allows the cooking device body to be stably supported when the cooking device body is placed and supported on the top plate of the induction cooker.

2. The induction cooker according to claim 1, wherein the heating element is a casing.

3. The support edge is formed by bending the circular outer periphery of the induction plate downward to have a circular 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 induction plate integrally provided on the cooking device body is in contact with the top plate of the induction cooker or is close to the top plate without contacting it, and the induction plate is maintained at a distance such that it can be effectively heated by electromagnetic induction of the induction cooker.

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 pressed onto the bottom surface of the cooking device body by press working, 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, wherein the heating element is a casing.

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

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