Hot plate for cooking
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Filing Date
- 2026-01-21
- Publication Date
- 2026-06-08
Abstract
Description
cooking hot plate
[0001] The present invention relates to a hot plate for cooking.
[0002] A cooking hot plate is heated by a heater and cooks food such as meat or vegetables placed on the plate.
[0003] A conventional cooking hot plate comprises a plate and a body (see, for example, Patent Document 1). The plate comprises a cooking surface and an outer wall. The cooking surface is the surface on which the food to be cooked is placed. The outer wall extends upward from the outer edge of the cooking surface. The outer wall prevents oil, moisture, etc. from leaking from the cooking surface. The body houses the plate.
[0004] The cooking surface of the plate housed in the body is located below the top edge of the body. As a result, when a user uses a knife to cut food placed on the cooking surface, the user's knife may come into contact with the outer wall or the body. In other words, the user's knife operation may be restricted by the outer wall or the body.
[0005] JP 2010-063579 A
[0006] An object of the present invention is to provide a cooking hot plate having a new structure.
[0007] The cooking hot plate of the present invention is a cooking hot plate for heating and cooking food, and comprises a plate unit on which the food is placed, a heater unit for heating the plate unit, and a body in which the heater unit is disposed, wherein the plate unit comprises a clad plate having an upper surface on which the food is placed, and a side plate extending downward from at least a portion of the outer edge of the clad plate, and the plate unit is disposed on the body so that the clad plate is located above the heater unit disposed on the body, and the upper surface is located above the upper end of the body.
[0008] The present invention provides a cooking hot plate with a new structure.
[0009] 1 is a perspective view showing an embodiment of a cooking hot plate according to the present invention. FIG. 1 is an exploded perspective view of the cooking hot plate of FIG. 1. FIG. 2 is a side view showing a state in which a heater unit is arranged on the body of the cooking hot plate of FIG. 1. FIG. 3 is a perspective view of the cooking hot plate of FIG. 1 as viewed from below. FIG. 4 is a plan view showing a state in which the plate unit of the cooking hot plate of FIG. 1 has been removed. FIG. 5 is a perspective view of the plate unit of the cooking hot plate of FIG. 1 as viewed from below. FIG. 6 is an enlarged cross-sectional view of the cooking hot plate of FIG. 7 taken along line AA.
[0010] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of a cooking hot plate (hereinafter referred to as "the present device") according to the present invention will be described below with reference to the drawings.
[0011] In the following description, "downward" in this specification refers to the direction of gravity in the device. On the other hand, "upward" refers to the opposite direction of "downward." That is, the "upward and downward" direction in this specification refers to the vertical direction relative to the horizontal direction.
[0012] ●Cooking hot plate● ●Configuration of cooking hot plate The configuration of this device is as follows.
[0013] Fig. 1 is a perspective view showing an embodiment of the device, and Fig. 2 is an exploded perspective view of the device.
[0014] The cooking device 1 heats and cooks food (not shown), such as meat or vegetables. The cooking device 1 includes a body 2, an operation unit 3, a heater unit 4, an oil drip tray 5, and a plate unit 6.
[0015] Fig. 3 is a side view showing the heater unit disposed in the body of the device. Fig. 4 is a perspective view of the device as seen from below. In the following description, Figs. 1 and 2 will be referenced as appropriate.
[0016] The heater unit 4 and the oil pan 5 are disposed in the body 2. The body 2 is a rectangular parallelepiped in a plan view. The body 2 is made of a highly heat-resistant resin. The body 2 includes a side wall 21 and a base 22.
[0017] The side wall 21 extends upward from the outer edge of the base 22. The side wall 21 has a predetermined height extending in the vertical direction. The side wall 21 has an upper end surface 211 at an upper end 21t, which is the upper end of the side wall 21. The upper end 21t is located at the uppermost position of the body 2.
[0018] The upper end surface 211 is a surface that extends horizontally from the upper end 21t of the side wall 21.
[0019] The base 22 is the base (substrate) of the body 2. The base 22 has a central hole 22h in the center of the base 22. The base 22 has a plurality of air vents 24h around the central hole 22h. The base 22 has legs 23 on the underside of the base 22.
[0020] The central hole 22h is a large hole that opens in the center of the base 22 in a plan view. The central hole 22h has a rectangular shape. The central hole 22h prevents the device 1 from overheating due to heat generated by the heater 42.
[0021] The legs 23 form a space (forming part of the external space) surrounded by the mounting surface (e.g., the surface of a dining table) on which the device 1 is placed and the base 22. The legs 23 prevent the base 22 from directly contacting the mounting surface. In other words, the legs 23 prevent the mounting surface from becoming too hot due to heat generated by the heater 42. The legs 23 include four cylindrical legs 23 (23a, 23b, 23c, 23d), one of which is located near each of the four corners of the base 22.
[0022] The ventilation hole 24h is provided to create an air flow between the inside of the device 1 and the external space.
[0023] The operation unit 3 controls the operation of the device 1. The object of control by the operation unit 3 is the temperature of the clad plate 61 (heat temperature of the heater 42), which will be described later. The operation unit 3 is attached to the body 2. The operation unit 3 includes an operation main body 31, a dial 32, an LED 33, a control unit (not shown), and a power cord 34.
[0024] The operation body 31 is a member in which the dial 32, the LED 33, the control unit, and the power cord 34 are arranged. The operation body 31 is made of a highly heat-resistant resin. The operation body 31 is attached to the body 2.
[0025] The dial 32 is rotated by the user. The dial 32 is rotatably arranged on the operation body 31. The power of the device 1 is switched on and off in response to the rotation of the dial 32. The output (heating temperature) of the heater 42 is also changed in response to the amount of rotation of the dial 32.
[0026] The LED 33 notifies the user of the operating status of the device 1. That is, when the LED 33 is lit, the user knows that the power of the device 1 is ON. Specifically, the LED 33 functions as a mode indicator. The LED 33 lights up when the temperature is within a predetermined range of the set temperature (e.g., 200 degrees) set by the dial 32. The LED 33 also flashes when the temperature does not reach the predetermined range (e.g., during heating or cooling). Furthermore, if the device malfunctions or an improper setting is made, a different display mode from the above (e.g., a different flashing cycle) can be used to indicate this. When the LED 33 is off, the user knows that the power of the device 1 is OFF.
[0027] The control unit controls the ON / OFF of the power supply to the device 1 and the output (heat temperature) of the heater 42 based on the rotation of the dial 32. The control unit controls the operation of the heater unit 4 based on temperature information from a temperature sensor 43 (described later) so that the output (heat temperature) of the heater 42 becomes a desired output.
[0028] The control unit is composed of a processor such as a CPU (Central Processing Unit), MPU (Micro Processing Unit), or DSP (Digital Signal Processor), a volatile memory such as RAM (Random Access Memory) that functions as the processor's working area, and a non-volatile memory such as ROM (Read Only Memory) that stores various information such as data analysis process control. Therefore, the device 1 enables more accurate control than a simple structure such as a bimetal thermostat.
[0029] The power cord 34 supplies power from an external power source (not shown) to the control unit to operate the device 1. One end of the power cord 34 is fixed to the operation body 31. The other end (plug) of the power cord 34 is detachably connected to the external power source.
[0030] The external power supply is a power supply that supplies power to the device 1 from outside.
[0031] The heater unit 4 heats the clad plate 61. That is, the heater unit 4 heats the food to be cooked via the clad plate 61. The heater unit 4 is disposed in the body 2. The heater unit 4 is fixed to the body 2. The heater unit 4 includes a shield 41, a heater 42, a temperature sensor 43, a cover 44, and fixing legs 45.
[0032] The shield 41 insulates against heat from the heater 42. The shield 41 houses the heater 42 and the temperature sensor 43. The shield 41 surrounds the heater 42 from below and from the sides. The shield 41 is dish-shaped. The shield 41 is made of metal with high heat-shielding properties. The shield 41 is disposed on the body 2. The shield 41 includes a cover 44 and fixing legs 45. The shield 41 does not contact the base 22.
[0033] The heater 42 is the heat source of the device 1. The heater 42 heats the food via the clad plate 61. The heater 42 is disposed below the clad plate 61. When the plate unit 6 is placed on the heater unit 4, the heater 42 comes into contact with the clad plate 61. The heater 42 heats the clad plate 61 from below. The heater 42 is a known sheathed heater. The heater 42 is formed by a single sheathed heater. The heater 42 is disposed at equal intervals relative to the clad plate 61 to uniformly conduct heat to the clad plate 61. The heater 42 generates heat using power from an external power source. The heater 42 is connected to the external power source via a control unit. The heater 42 is disposed on the shield 41 via a cover 44 from the control unit. The heater 42 is connected from the shield 41 to the control unit via the cover 44. The heater 42 is fixed to the shield 41 via a heater stay 42s that supports the heater 42. That is, the heater 42 is disposed above the shield 41.
[0034] The temperature sensor 43 measures the temperature of the clad plate 61. The temperature sensor 43 is, for example, a known thermistor. The temperature sensor 43 is disposed above the shield 41. When the plate unit 6 is placed on the heater unit 4, the sensor portion at the tip of the temperature sensor 43 comes into contact with the clad plate 61. The temperature sensor 43 is connected to a control unit via an electric wire (not shown). The electric wire connected to the control unit is connected to the temperature sensor 43 via the cover 44.
[0035] The cover 44 houses a part of the heater 42 and a part of the electric wire connected to the temperature sensor 43. The cover 44 is disposed on the lower surface of the shield 41. The cover 44 prevents the heater 42 from being exposed to the outside of the shield 41. The cover 44 insulates against heat from the housed heater 42. The cover 44 is made of metal with high heat insulation properties.
[0036] The fixed legs 45 support the shield 41. The fixed legs 45 are fixed to the base 22. The fixed legs 45 form a space between the shield 41 and the base 22. In other words, the present device 1 has a so-called floating structure between the body 2 and the heater unit 4. Therefore, the present device 1 can effectively prevent the mounting surface from becoming too hot due to heat generated by the heater 42. The fixed legs 45 include four cylindrical fixed legs 45a, 45b, 45c, and 45d, one of which is disposed near each of the four corners of the shield 41. The fixed legs 45 are made of metal with high heat insulation properties.
[0037] 5 is a plan view showing the state in which the plate unit of this device has been removed. In the following description, reference will be made to FIGS.
[0038] The oil drip pan 5 receives oil from the food being cooked (including so-called seasoning oil; the same applies below) dripping from the upper surface 611 of the clad plate 61. The oil drip pan 5 is detachably housed in the body 2. The oil drip pan 5 is a component configured with rectangularly arranged grooves with U-shaped cross sections. The oil drip pan 5 is made of metal with an oil-repellent surface. The oil drip pan 5 is disposed in the internal space of the body 2. The oil drip pan 5 is disposed between the side wall 21 and the heater unit 4. In other words, the oil drip pan 5 is disposed around the heater unit 4 in the horizontal direction. The height position of the top of the oil drip pan 5 is approximately the same as the height position of the upper end 21t of the side wall 21. The oil drip pan 5 comprises an outer plate portion 51, an inner plate portion 52, and a bottom plate portion 53, which form the grooves.
[0039] The outer plate portion 51 is a plate on the outer periphery of the oil pan 5. A portion of the outer plate portion 51 abuts against the side wall 21 when the oil pan 5 is placed in the internal space of the body 2.
[0040] The inner plate portion 52 is a plate on the inner circumferential side of the oil pan 5 .
[0041] The bottom plate portion 53 is the bottom plate of the oil pan 5 that is disposed between the outer plate portion 51 and the inner plate portion 52. The bottom plate portion 53 is located below the side plate 62 when the plate unit 6 is placed on the heater unit 4.
[0042] 6 is a perspective view of the plate unit of the present device as seen from below. In the following description, reference will be made to FIGS.
[0043] The plate unit 6 is a component on which the food to be cooked is placed. The plate unit 6 is placed on the heater unit 4. The plate unit 6 is detachable from the body 2. That is, the plate unit 6 is detachable from the heater unit 4. The plate unit 6 is heated by the heater unit 4. The plate unit 6 is box-shaped with an open bottom. The plate unit 6 has an inverted U-shaped cross section. The plate unit 6 includes a clad plate 61, a side plate 62, a handle 63, and a guide 64.
[0044] The clad plate 61 has an upper surface 611 on which the food to be cooked is placed. The clad plate 61 is placed on the heater 42. That is, the clad plate 61 is disposed above the heater unit 4 disposed in the body 2. The clad plate 61 is a rectangular plate in plan view. The clad plate 61 is a metal plate formed using a technique in which dissimilar metals are joined by rolling them under pressure. The clad plate 61 is formed by sandwiching an aluminum intermediate plate between two stainless steel plates. For example, the stainless steel plates each have a thickness of 0.8 mm and the aluminum plate has a thickness of 5.0 mm. The aluminum intermediate plate has high thermal conductivity, so heat is conducted uniformly throughout the clad plate 61. The clad plate 61 has a thickness that prevents a sudden drop in the temperature of the food to be cooked and exhibits high heat storage capacity. The clad plate 61 is an example of an upper plate having an upper surface on which food to be cooked is placed.
[0045] The top surface 611 is a horizontal surface on which food to be cooked is placed. The top surface 611 has been subjected to a surface treatment by polishing. The surface treatment is vibration polishing, which creates a random pattern. This treatment makes scratches on the top surface 611 caused by a knife or the like less noticeable. When the plate unit 6 is placed on the heater unit 4, i.e., when the plate unit 6 is disposed in the body 2, the top surface 611 is located above the body 2.
[0046] The side plates 62 guide oil from the food being cooked on the clad plate 61 to the oil drip tray 5. The side plates 62 protrude downward along the outer edge of the clad plate 61. The side plates 62 are rectangular in shape when viewed from the side. The side plates 62 are fixed (welded) to the clad plate 61. That is, each of the four side plates 62 is fixed facing downward from the clad plate 61. As a result, the four side plates 62 fixed to the clad plate 61 form a space below the clad plate 61. The side plates 62 are made of the same stainless steel as the surface of the upper surface 611. The material of the side plates 62 is different from the material of the clad plate 61. That is, a metal with higher heat insulation properties than the clad plate 61 is selected for the side plates 62. Furthermore, the thickness of the side plates 62 is thinner than the thickness of the clad plate 61. Therefore, even if the clad plate 61 is made thicker, the weight of the entire plate unit 6 can be reduced. The side plate 62 has a lower end 62u.
[0047] The lower end 62u is the lower end of the side plate 62. When the plate unit 6 is disposed in the body 2, the plate unit 6 is disposed so that the lower end 62u faces the bottom plate portion 53 that constitutes the oil pan 5. In other words, the lower end 62u is located horizontally between the outer plate portion 51 and the inner plate portion 52 that constitute the oil pan 5.
[0048] The handles 63 are gripped by a user holding the plate unit 6. The handles 63 are fixed to each of the two side plates 62 arranged opposite each other. The pair of handles 63 are arranged opposite each other so as to sandwich the clad plate 61 therebetween. The user grips the pair of handles 63 with both hands to move the plate unit 6. The handles 63 are made of resin with high thermal insulation properties.
[0049] The guides 64 position the plate unit 6 placed on the heater unit 4. That is, when the plate unit 6 is placed on the heater unit 4, the guides 64 determine the horizontal position of the plate unit 6 in the front-rear and left-right directions. The guides 64 are fixed to the inside of the side plates 62. The guides 64 are arranged in a space surrounded by the four side plates 62. The guides 64 include eight guides 64 (64a, 64b, 64c, 64d, 64e, 64f, 64g, and 64h, of which 64e, 64g, and 64h are not shown) fixed to each of the four side plates 62. The user places the plate unit 6 on the heater unit 4 so that the guides 64 do not come into contact with the heater unit 4. In other words, the user places the plate unit 6 on the heater unit 4 so that the guides 64 do not ride up on the sides of the shield 41.
[0050] ●Method of assembling this device The method of assembling this device 1 is as follows.
[0051] First, the oil pan 5 is placed at a predetermined position in the internal space of the body 2. The oil pan 5 is disposed so as to surround the heater unit 4.
[0052] Next, the plate unit 6 is placed on the heater unit 4 fixed to the body 2. When the plate unit 6 is placed on the heater unit 4, the clad plate 61 comes into contact with the heater 42. When the plate unit 6 is placed on the heater unit 4, the lower end 62u of the side plate 62 faces the bottom plate portion 53 of the oil pan 5.
[0053] Next, the user connects the power cord 34 of the operation unit 3 to an external power source.
[0054] ●How to use this device The method for using this device 1 is as follows.
[0055] Fig. 7 is a side view of the device. Fig. 8 is an enlarged cross-sectional view of the device taken along line AA. In the following description, Figs. 1 and 2 will be referred to as appropriate.
[0056] First, the user turns the power from OFF to ON by rotating the dial 32 of the operation unit 3 in a forward direction (for example, clockwise). The user adjusts the predetermined temperature at which the device 1 is to be operated by changing the amount of rotation of the dial 32.
[0057] When the user rotates the dial 32, the control unit supplies power to the heater 42 in accordance with the user's rotation of the dial 32. The heater 42, supplied with power, generates heat. The clad plate 61 is heated by the heat generated by the heater 42. The temperature of the clad plate 61 is measured by the temperature sensor 43. The measured temperature is sent to the control unit via an electric wire connected to the temperature sensor 43. The control unit controls the heat generation operation of the heater 42 based on the measured temperature so that the clad plate 61 reaches a desired temperature corresponding to the amount of rotation of the dial 32.
[0058] Next, the user knows that the clad plate 61 has entered a predetermined temperature range by the display of the LED 33, etc. After the user knows that preparation for cooking is complete, the user places the food to be cooked on the clad plate 61. The food placed on the clad plate 61 is cooked by heating.
[0059] In the present device 1, when the plate unit 6 is placed on the heater unit 4, the upper surface 611 of the clad plate 61 is positioned above the upper end 21t of the body 2. That is, the upper surface 611 is positioned higher than the upper end 21t in the vertical direction. In the present device 1, the clad plate 61 does not have a structure extending upward from the outer edge of the clad plate 61 (for example, an outer peripheral wall that is provided on conventional cooking hot plates). Therefore, when a user uses a knife to cut food placed on the upper surface 611, the user's operation of the knife is not restricted by the body 2.
[0060] The upper surface 611 of the clad plate 61 is made of high-strength stainless steel. Furthermore, the upper surface 611 is subjected to a surface treatment by polishing. Therefore, the device 1 is resistant to scratches on the upper surface 611 caused by a knife or the like. Furthermore, even if scratches are made on the upper surface 611 of the device 1, they are not noticeable.
[0061] Furthermore, since the upper surface 611 of the clad plate 61 is located above the upper end 21t of the body 2, the food to be cooked is placed at the highest position on the device 1. As a result, the device 1 allows the user to view the cooking status of the food from the side while cooking it. In other words, the device 1 has good visibility from any position in 360 degrees, making it possible to create a live kitchen-like atmosphere.
[0062] Furthermore, when the plate unit 6 is placed in the body 2, the upper surface 611 of the clad plate 61, the side plate 62, the upper end surface 211, and the side wall 21 are arranged in a stepped manner. As a result, the device 1 has a configuration reminiscent of a stepped stage. The device 1 provides a new form of entertainment, in which guests can watch with excitement the cooking demonstration performed by the user on the stage.
[0063] In this embodiment, the height of the upper surface of the clad plate is approximately 1.5 times the height of the upper end of the body in the vertical direction. As the difference in height between the upper surface and the upper end increases, the visibility of the food placed on the upper surface from the side improves.
[0064] Here, the present device 1 includes a side plate 62 extending from the outer edge of the clad plate 61. The lower end 62u of the side plate 62 is positioned opposite the bottom plate portion 53 of the oil drip pan 5. This allows the present device 1 to drip oil and other substances from the food being cooked onto a predetermined location. In other words, the present device 1 does not soil the surrounding area with oil and other substances from the food.
[0065] Next, the user ends the cooking of the food. When the user wants to finish cooking the food, he or she turns the dial 32 of the operation unit 3 in the opposite direction (e.g., counterclockwise) to switch the power from ON to OFF. The LED 33 turns off when the power is turned OFF.
[0066] Next, the user removes the oil pan 5 and the plate unit 6 from the body 2 and cleans the device 1 .
[0067] Other Embodiments: In the present invention, the shape of the body is rectangular in plan view (as shown in the drawings), but is not limited to this. Similarly, the shape of the clad plate of the plate unit is not limited to this as long as the upper surface is plate-shaped.
[0068] In the present invention, the plate unit is formed by fixing (welding) the clad plate and the side plate together, but the clad plate may be configured separately from the side plate. In the case where the clad plate and the side plate are separate, the side plate may be configured to be integrated with an oil pan.
[0069] Furthermore, in the present invention, the clad plate is composed of three layers of metal plate, but the number of layers and materials can be changed as appropriate. Furthermore, the thicker the clad plate, for example, 5 mm to 8 mm, the more advantageous it is in terms of heat storage effect. On the other hand, a thicker clad plate is disadvantageous in terms of weight. Therefore, the clad plate may be prepared in multiple specifications depending on the usage, and may be interchangeable and mounted on the body as appropriate.
[0070] Furthermore, in the present invention, four side plates are provided below the outer edges of each side of the clad plate, but it is sufficient that the side plates extend downward from at least a part of the outer edge of the clad plate. The side plates may have holes for attaching other components to other parts or for communicating with the external space.
[0071] Furthermore, in the present invention, the surface of the clad plate is subjected to vibration polishing, but other surface treatments may also be used. For example, the surface may be subjected to hairline polishing. Other surface treatments, such as mirror finishing or textured finishing, may also be used depending on the specifications.
[0072] Furthermore, in the present invention, the heater is an electrically powered sheathed heater, but this is not limited to this, and any heat source for a household hot plate that can heat the clad plate may be used, for example, a ceramic heater or a gas combustion device.
[0073] Furthermore, in the present invention, the operation method of the operation unit is a dial type operation, but is not limited to this as long as it can control the operation of the device, and for example, a push button type operation or remote control operation may also be used.
[0074] Summary According to the embodiment described above, the plate unit 6 includes a clad plate 61 having an upper surface 611 and a side plate 62 extending downward. The upper surface 611 of the clad plate 61 is located above the upper end 21t of the body 2. In other words, the clad plate 61 does not include a structure (e.g., an outer peripheral wall or the body 2) extending upward from the outer edge of the clad plate 61. Therefore, when a user uses a knife to cut food placed on the upper surface 611, the user's operation of the knife is not restricted by the outer peripheral wall or the body 2.
[0075] According to the embodiment described above, the device 1 has an oil drip pan 5 that catches oil dripping from the top surface 611. The body 2 houses the oil drip pan 5. When the plate unit 6 is placed in the body 2, the lower end 62u of the side panel 62 faces the oil drip pan 5 housed in the body 2. This configuration allows the device 1 to drip oil and other contaminants onto a predetermined location when cooking food. In other words, the device 1 does not soil the area around the device 1 with oil from the food.
[0076] According to the embodiment described above, the upper surface 611 of the clad plate 61 is subjected to a surface treatment by polishing. With this configuration, the device 1 makes scratches on the upper surface 611 caused by contact with a knife or the like less noticeable. Furthermore, the unevenness caused by polishing the upper surface 611 makes it less likely for food to stick to the upper surface 611 during cooking.
[0077] According to the embodiment described above, the material of the clad plate 61 of the plate unit 6 is different from the material of the side plate 62. The thickness of the clad plate 61 is greater than the thickness of the side plate 62. With this configuration, the device 1 makes it possible to reduce the weight of the entire plate unit 6 while ensuring the thickness of the clad plate 61.
[0078] According to the embodiment described above, the body 2 includes side walls 21 extending in the vertical direction and an upper end surface 211 extending horizontally from the upper end 21t. When the plate unit 6 is placed on the body 2, the upper surface 611, side panels 62, upper end surface 211, and side walls 21 are arranged in a stepped manner. With this configuration, the device 1 has good visibility from any position in 360 degrees, providing a new form of entertainment in which people nearby can enjoy cooking demonstrations.
[0079] Features of the Present Apparatus The features of the present apparatus and method described above are summarized below.
[0080] This device (for example, this device 1) is a cooking hot plate for heating and cooking food, and comprises: a plate unit (for example, plate unit 6) on which the food is placed; a heater unit (for example, heater unit 4) that heats the plate unit; and a body (for example, body 2) in which the heater unit is arranged, wherein the plate unit comprises: a clad plate (for example, clad plate 61) having an upper surface (for example, upper surface 611) on which the food is placed; and a side plate (for example, side plate 62) extending downward from at least a portion of the outer edge of the clad plate; and the plate unit is arranged on the body so that the clad plate is located above the heater unit arranged on the body, and the upper surface is located above the upper end (for example, upper end 21t) of the body.
[0081] The device may also include an oil pan (e.g., oil pan 5) for receiving oil dripping from the upper surface, the body may house the oil pan, and when the plate unit is placed in the body, the lower end of the side plate (e.g., lower end 62u) may face the oil pan housed in the body.
[0082] In the present device, the upper surface may be subjected to a surface treatment by polishing.
[0083] In the present device, the material of the clad plate may be different from the material of the side plate, and the thickness of the clad plate may be greater than the thickness of the side plate.
[0084] In this device, the body may have side walls (e.g., side walls 21) extending in the vertical direction and an upper end surface (e.g., upper end surface 211) extending horizontally from the upper end, and when the plate unit is placed on the body, the upper surface, the side panels, the upper end surface, and the side walls may be arranged in a stepped manner.
[0085] REFERENCE SIGNS LIST 1 cooking hot plate 2 body 21 side wall 211 upper end surface 21t upper end 22 base 22h central hole 23 legs 24h ventilation hole 3 operation unit 31 operation body 32 dial 33 LED 34 power cord 4 heater unit 41 shield 42 heater 42s heater stay 43 temperature sensor 44 cover 45 fixed legs 5 oil pan 51 outer plate portion 52 inner plate portion 53 bottom plate portion 6 plate unit 61 clad plate 611 upper surface 62 side plate 62u lower end 63 handle 64 guide
Claims
1. A cooking hot plate for heating and cooking food, A plate unit on which the food to be cooked is placed, A heater unit for heating the aforementioned plate unit, The body on which the heater unit is arranged, It has, The aforementioned plate unit is A clad plate having an upper surface on which the food to be cooked is placed, A side plate extending downward from at least a portion of the outer edge of the cladding plate, Equipped with, The plate unit is positioned in the body such that the cladding plate is located above the heater unit in which the body is positioned. The aforementioned heater unit is A heater that conducts heat to the aforementioned cladding plate, Equipped with, The upper surface and a part of the heater are located above the upper end of the body. A cooking hot plate characterized by the following features.
2. An oil tray to receive oil dripping from the upper surface, It has, The body houses the oil tray, The oil tray is provided with a U-shaped groove in cross-section, The groove is arranged around the heater unit, When the plate unit is positioned in the body, the lower end of the side plate faces the groove of the oil tray housed in the body. A cooking hot plate according to claim 1.
3. The aforementioned body is Side walls extending in the vertical direction, An upper end surface extending horizontally from the upper end, Equipped with, The vertical length of the side plate is longer than the thickness of the cladding plate. When the plate unit is placed on the body, the top surface, the side plate, the upper end surface, and the side wall are arranged in a stepped manner. The side plate and the upper end surface are not connected. A cooking hot plate according to claim 1.
4. The side plate guides the oil of the food being cooked on the upper surface. A cooking hot plate according to claim 1.
5. The side plate extends downward along the entire outer edge of the cladding plate, The plate unit is box-shaped with an opening at the bottom. The heater unit is located inside the plate unit. A cooking hot plate according to claim 1.
6. The side plate extends downward from the outer edge of the upper surface of the cladding plate. A cooking hot plate according to claim 1 or 5.
7. The height position of the lower end of the side plate coincides with the height position of the upper end of the body. A cooking hot plate according to claim 5.
8. The heater unit is equipped with fixing legs that are fixed inside the body, The fixed legs form a floating space between the body and the heater unit. A cooking hot plate according to claim 1.