JP4747373B2 - Cooking container - Google Patents

Description

  The present invention relates to a cooking container having a double bottom, and more particularly to a cooking container that prevents heating above a certain temperature.

  Generally, a cooking container that cooks food such as a pan or a frying pan sometimes burns or burns food by cooking the food by heating the bottom surface and intensively heating the bottom surface.

  Further, a double coating pan that forms a double bottom surface to prevent scorching or scorching is also disclosed. However, the double-coating pan has a structure in which the bottom surface of the cooking container is double-stacked and formed integrally.

  There is a problem that the cooking container itself such as a conventional double pan does not have a function of preventing overheating. That is, if the user does not pay attention while cooking, the cooking container is overheated, and not only the food is burnt but also a fire can be generated.

  Therefore, the present invention was created to solve the above-described problems, and the object of the present invention is to change the configuration of the cooking container so that it can be heated for a long time by carelessness of the user. An object of the present invention is to provide a cooking container in which overheating is prevented in the cooking container itself, and the overheating temperature can be appropriately set by each cooking container.

  In order to achieve the above object, a cooking container having an overheating preventing function proposed by the present invention is capable of accommodating food to be cooked with an upper part opened, an inner wall having a side surface and a bottom surface formed integrally, It is a shape that surrounds the inner wall from the outside, is positioned so as to be separated from the inner wall by a certain distance, and is formed between an outer wall that is connected to each other from an edge of the inner wall, a bottom surface of the outer wall, and a bottom surface of the inner wall, Below a certain temperature, the inner wall and the outer wall are brought into contact with each other to conduct heat conduction, and above the certain temperature, the inner wall and the outer wall are separated from each other so as to block conduction heat conduction. It is characterized by including a member.

  In the present invention, the heat transfer member is bent so that the bottom surface of the outer wall protrudes upward, and is molded into an uneven portion that is intermittently contacted with the bottom surface of the inner wall according to the heating temperature, A conductive part that is mounted so as to protrude from the upper surface of the bottom surface of the outer wall and that is intermittently contacted with the bottom surface of the inner wall according to the heating temperature.

  In addition, the cross section of the conductive portion is U-shaped.

  The present invention is characterized in that at least one vent hole is formed in the outer wall and formed in the bottom surface of the outer wall.

  The number of vent holes and the size of the vent holes are determined according to the purpose of use of the cooking container.

  Even when all the standards for the thickness, size, shape, etc. of the outer wall and the inner wall are the same, the number of vent holes and the size of the vent holes have a great influence on the temperature management of the inner wall.

  The present invention can prevent the cooking container from being overheated even if the cooking container is heated for a long time by carelessness of the user, or the inner wall of the cooking container is a food to be cooked. Since the food can be cooked at the optimum temperature by preventing the temperature from rising further at a temperature suitable for the kind of food, the merchantability of the cooking container is enhanced.

  What has been described above is only one example for implementing a cooking container having an overheat prevention function according to the present invention. The present invention is not limited to the above-described embodiments, and as long as the person has ordinary knowledge in the field to which the present invention belongs so as not to depart from the gist of the present invention as in the following claims. I think that there is a technical idea of the present invention to the extent that anyone can make various modifications.

  When the cooking container comprised by this invention is used, the content which exists in an inner wall does not burn, and the conventional burning smell which generate | occur | produces when a content burns can be prevented. In addition, since the contents in the inner wall do not burn, there is an advantage that the cooking container can always be used in a clean and clean state.

  The preferred embodiments of the present invention will be described with reference to the accompanying drawings, wherein like reference numerals are used to refer to like parts throughout.

  FIG. 1 is a partially cut perspective view of a cooking container according to an embodiment of the present invention, and FIG. 2 is a cross-sectional view of the cooking container.

  As shown in the figure, the cooking container according to the present invention indicated by reference numeral 10 in the figure can be opened and the lid can be positioned, and comprises an inner wall (20) and an outer wall (30). The inner wall (20) includes a side surface (21) and a bottom surface (25), and the outer wall (30) also includes a side surface (31) and a bottom surface (35), and has a shape surrounding the inner wall (20). Are connected to each other and fixed.

  The outer wall (30) and the inner wall (20) are spaced apart from each other by forming a hollow portion in the middle, and heat conduction by conduction is interrupted on the bottom surface (35) of the outer wall (30). A heat transfer member is formed. The heat transfer member intermittently transfers heat of the outer wall (30) to be heated to the inner wall (20).

  As shown in the figure, the heat transfer member bends the bottom surface (35) of the outer wall (30) to form an uneven portion (41). The uneven portions (41) may be formed concentrically as shown in FIG. 5, or may be formed in a radial shape as shown in FIG.

  The outer wall (30) is formed with vent holes (50a, 50b), and the vent hole (50b) can be formed on the side surface (31) of the outer wall (30). A vent hole (50a) may be formed in the vicinity of the center. That is, since the cooking container (10) by this invention consists of an inner wall (20) and an outer wall (30), a hollow part is formed between the said inner wall (20) and outer wall (30). If the hollow portion is sealed and the cooking vessel (10) is heated, the air filled in the hollow portion expands and the inner wall (20) or the outer wall (30) is deformed by the expanding air. Not only does it occur, but in severe cases there is a risk of explosion or explosion.

  Therefore, the vent hole (50b) is formed to discharge the expanding air to the outside. In addition, in the process of cleaning the cooking container (10) according to the present invention, water can flow into the hollow portion through the vent hole (50b). In such a case, the water that flows in through the vent hole (50b) formed in the central portion is discharged to the outside.

  The effect | action by the above structures of this invention is as follows.

  In the cooking container (10) according to the present invention, the concavo-convex part (41) formed in the lower part is brought into contact with the inner wall (20) as shown in FIG. When the uneven portion (41) is heated to cook while being in contact with the inner wall (20), the heat heated by the outer wall (30) is transferred to the inner wall via the uneven portion (41). Heat is conducted to (20) and the inner wall (20) is also heated.

  Generally, heat transfer occurs from a high temperature to a low temperature. Heat transfer can be broadly divided into heat conduction, convection, heat radiation, and combinations thereof.

  In this, heat conduction is a phenomenon in which heat moves from a high temperature part to a low temperature part of an object without movement of a substance, and energy of thermal motion is transmitted through lattice vibration and conduction electrons. On the other hand, in general, if there is a temperature difference inside the fluid (gas or liquid), the density changes depending on the location, so that the low density rises and the high density falls and local circulation of the substance occurs. The movement of heat by such a material flow is called convection. Thermal radiation refers to heat transfer by heat rays emanating from a solid surface. Since heat rays are a type of electromagnetic wave, heat transfer through a vacuum depends on the mechanism. Heat transfer is involved in all of heating, cooling, heat exchange, heat insulation, and cold insulation.

  The cooking container according to the present invention not only conducts heat by the concave and convex portions (41), but also heats to the inner wall (30) by convection and radiation in the space of the hollow portion.

  In this way, the outer wall (30) and the inner wall (20) expand due to thermal expansion. The inner wall and the outer wall that were initially attached by such thermal expansion are heated and separated, and the inner wall is removed from direct heating by the outer wall and indirectly heated.

  Since the temperature of the outer wall (30) directly heated by the heat source is maintained at a higher temperature than the temperature of the inner wall (20) heated by an indirect method, the outer wall (30) is compared to the inner wall. Inflated further.

  When the cooking container (10) according to the present invention starts to be heated to a certain temperature or more, the concavo-convex part (41) in contact with the inner wall (20) is separated by thermal expansion, and at this time, heat conduction by the contact is cut off. The Thus, when the heat conduction by the concavo-convex portion (41) is blocked, the temperature of the inner wall (20) and the temperature of the outer wall (30) further differ. Compared to the fact that the outer wall (30) is further expanded by the heat heated from below, the inner wall (20), which is blocked by the heat conduction moved by the concavo-convex portion, is slightly smaller than the outer wall (30). Inflated, the outer wall (30) and the inner wall (20) are further separated.

  Thus, in the state where the inner wall (20) and the outer wall (30) are separated from each other, heat conduction by conduction occurs from the edges that are in contact with each other, so that the inner wall (20) moves from the side to the center inside. In addition, the inner wall (20) has an effect that heat is uniformly supplied as a whole. That is, at a certain temperature or lower, the uneven portion (41) is separated from the uneven portion (41) when the heat of the central portion of the bottom of the inner wall (20) is concentrated and heated and then reaches a certain temperature or higher. On the other hand, the heat transfer due to conduction is cut off at the bottom surface (25) of the inner wall (20), and heat is conducted from the edge to the center, so that the entire inner wall (20) maintains a uniform temperature.

  In the hollow portion formed between the inner wall (20) and the outer wall (30), heat is transferred by convection, and the expansion of the air due to the temperature rise is discharged to the outside through the vent holes (50a, 50b). , Safety is ensured. Further, the heat transfer by radiation is performed regardless of the contact or separation of the uneven portion (41).

  In the cooking container (10) according to the present invention, the heat transfer at the bottom surface due to conduction can be cut off when the temperature exceeds a certain temperature. In general, most of the heat generated in the cooking container (10) is transferred to the heat conduction of the bottom surface where the fire source is in direct contact, and the cooking container of the present invention can control the heat conduction generated from the bottom surface. become. Therefore, according to the kind of food cooked by this invention, the contact area of the said uneven | corrugated | grooved part (41) and the said ventilation hole suitably to the temperature of the rice cooker, the temperature of the frying pan to fry, and the temperature of the cooking container which cooks fish Depending on the number of (50a, 50b) or the size of the ventilation hole, it can be manufactured according to the application.

  The thermal expansion is also affected by the thickness of the inner wall and the outer wall of the cooking vessel (10). In the present invention, the thermal expansion can be efficiently controlled by providing the difference between the thickness of the inner wall and the outer wall. As an example, if the outer wall is made slightly thicker than the inner wall, the structural stability of the cooking container can be achieved.

  For example, the uneven portion (41) is separated at 100 to 110 ° C. in a rice cooker for cooking rice, and the uneven portion (41) is separated at 180 to 210 ° C. in a cooking container to be fried. Can be produced.

  Another embodiment is shown in FIGS.

  In another embodiment, the concave and convex portion (41) is not formed on the outer wall (30), and the bottom surface (25) of the outer wall (30) is formed flat, and the bottom surface of the outer wall (30) ( It is possible to form a conductive part (43) on the top of 25), and in another embodiment shown in FIGS. 9 and 10, the conductive part (43) is a bottom surface of the inner wall (20). Formed at the bottom. The conductive portion (43) has a U-shaped cross section so that the contact surface is well formed.

The partial cutaway perspective view of the cooking container by one Example of the present invention. Sectional drawing of a cooking container. The figure for demonstrating prevention of the overheating of a cooking container. The figure for demonstrating prevention of the overheating of a cooking container. The figure for demonstrating the conduction part formed in the cooking container. The figure for demonstrating the conduction part formed in the cooking container. The partial cutaway perspective view of the cooking container by other Examples. Sectional drawing of the cooking container by another Example. The partial cutaway perspective view of the cooking container by other Examples. Sectional drawing of the cooking container by another Example.

Claims (6)

The upper part is open and can contain the food to be cooked;
The outer wall is shaped to surround the inner wall from the outside, and the outer walls are connected to each other at the edge of the inner wall while being positioned at a certain distance from the inner wall;
The inner wall and the outer wall are formed between the bottom surface of the outer wall and the bottom surface of the inner wall. And a heat transfer member that blocks heat transfer due to conduction by being separated from each other. A cooking container having an overheat prevention function.   The heat transfer member includes a concavo-convex portion that is bent so that a bottom surface of the outer wall protrudes upward and is intermittently contacted with a bottom surface of the inner wall according to a heating temperature. The cooking container according to 1.   The heat transfer member includes a conductive portion that is mounted so as to protrude from the bottom surface of the outer wall and is intermittently contacted with the bottom surface of the inner wall according to a heating temperature. Cooking containers.   The cooking container according to claim 3, wherein a cross section of the conductive portion is U-shaped.   The cooking container according to claim 1, wherein at least one air hole is formed in the outer wall.   The cooking container according to claim 5, wherein the vent hole is formed on a bottom surface of the outer wall.

Images