To standardize an evaluation by measuring the easiness of peeling-off of cooked food such as finishes grilled on a table store.
A grill evaluation instrument 11 is constituted by connecting multiple supporting parts 28 to 30 to be at least partially arranged lower than the grill just under the cooked food 13 on the grill 12 to a pair of connection parts 31 and 32. At least three engaging pieces 46 to 49 in total are formed at the pair of the connection parts 31 and 32, and a hanging member 51 is engaged detachably with these engaging pieces. A pulling spring scale 15 is engaged with the member 51. The pulling spring scale is raised to hang up the food 13 by the part 28, 29 and 30 of the grill evaluation instrument to measure a weight W 11 when the food is separated from the store. The average of multiple times of a value W 13 (=W11-W12) obtained by subtracting the dead weight W 12 of the food 13 from the weight W 11 is made to be an evaluation value expressing the easiness of peeling-off.
MATSUYOSHI HIROAKI
ENOMOTO TAMOTSU
YOKOYAMA HIDEAKI
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