KR100260322B1 - Apparatus for steam discharge of induction heating rice cooker - Google Patents

Abstract

PURPOSE: A steam discharge device of an induction heating rice pot is provided to exhaust steam to outside within a short time in complete rice boiling in an induction heating rice pot. CONSTITUTION: A control unit decides finishing of a boiling process and stops heating an induction heating rice pot when a bottom sensor of the rice pot detects a temperature reaching a set target temperature. At the same time, the control unit turns on a solenoid(37). An operating member(37a) of the solenoid is moved down to move an open-and-shut member(34) down. When the open-and-shut member is moved down, a lower flange(34a) thereof is separated from an upper heater plate(24). Internal steam is exhausted out through a gap between the open-and-shut member and the upper heater plate. A steam path(32) is opened. An exhaust fan(36) is operated according to a control signal of the control unit. Therefore, the steam is exhausted faster through the steam path by the exhaust fan.

Description

Steam Discharge Device for Induction Heating Rice Cooker

The present invention relates to a steam discharge device of the induction heating rice cooker, and more particularly, to a steam discharge device of the induction heating rice cooker configured to quickly discharge the steam in the interior of the cooker when cooking is completed.

First, a brief look at the configuration of a general induction heating cooker with reference to FIG. As shown, the induction heating rice cooker includes a main body 4 and a cover 2 for opening and closing the main body, and an oven 5 is installed in the main body 4 so as to be accommodated therein. The working coil 8 is wound around the lower end of the base 7 supporting the oven 5, and the side heater 9 is installed on the upper side of the oven 5. And although not shown, the upper heater is provided also in the inside of the cover 2. As shown in FIG. The heater is mainly used to be in an on state when keeping warm, and is not used as a heating source when heating.

A bottom sensor Sb is installed on the bottom of the oven 5, and a top sensor St is installed inside the cover 2. The bottom sensor Sb, the top sensor St, and the temperature of the top and sum of the oven 5 during the heating are sensed, and the subsequent heating conditions are determined based on the detected temperature.

When a current is applied to the working coil 8 configured as described above, heat is applied by induction heating of the oven 5, which is a magnetic material, and cooking is performed inside the oven 5.

Looking at the cooking process briefly, first put a predetermined rice and water in the inside of the oven (5) for cooking, and when heating is started, first maintaining a constant temperature (for example about 65 ℃) of a predetermined time A soaking process of heating is performed. When this soaking process is finished, a water determination process is performed. The water determination process judges how much rice (how many servings) the rice inside the oven 5 has and performs a subsequent boiling process based on this. Say the process to do. The phosphorus determination process is determined by the time when the top sensor St reaches a predetermined temperature while a current is applied to the working coil 8.

That is, the determination of the number of minutes, after the heating is started while the current is applied to the working coil, determines the time it takes for the temperature of the top sensor (St) to reach a predetermined temperature, so that a certain amount of rice for cooking Determine if it is built. Of course, this time will be determined based on the data input to the internal microprocessor.

When the top sensor St reaches a predetermined temperature, the determination of the number of minutes is completed based on the time until then, and when the determination of the number of minutes is completed, a boiling process for cooking is performed from this time. This boiling process starts at the current temperature of the bottom sensor Sb at the time point of determination of the number of minutes, and continues until the bottom temperature Sb reaches the boiling target temperature which is already set. During the boiling process, the inside of the cooker is heated in a state in which a predetermined pressure is applied, and when the set pressure is exceeded, the excess pressure is released through the pressure weight 14. The boiling target temperature of the bottom sensor Sb is set differently depending on conditions such as general rice or brown rice and the number of servings determined in the above-described process. When the boiling process is completed, the steam inside is discharged to the outside, and then enters the warming process. The steam is discharged at the point where the boiling process is completed through the solenoid valve 12. That is, the completion of the boiling process means that the cooking process is completed. When the cooking process is completed, the internal steam is discharged through the solenoid valve 12 to lower the pressure, and then enters the warming process.

At the time when the boiling process is completed, a lot of wet steam is inherent in a predetermined pressure in the oven 5. In this state, as described above, the pressure is reduced while the internal steam is discharged through the solenoid valve 12, but there is a rather unfavorable aspect of configuring the vapor to be discharged by one valve.

As described above, when the cooking is completed, the inside of the oven has a lot of wet steam. When cooking is completed, it is advantageous to discharge the internal wet steam to the outside as quickly as possible. That is to say, if possible, the internal moisture must be discharged to the outside as soon as possible, the cooked rice is less affected by the remaining wet steam. If the discharge of the wet steam is delayed, it is true that dew condensation occurs severely inside the cooker including the oven, and such water does not have a good effect on the physicochemical change of cooked rice.

After cooking is completed, steam is discharged and the temperature inside the cooker drops to the warming temperature. At this time, the temperature drop from the end of cooking to the warming temperature is shortened, so the physicochemical change of the rice becomes smaller. It is desirable to discharge it quickly.

An object of the present invention is to provide a steam discharge device that can discharge the steam as quickly as possible in the state of completion of cooking.

1 is a cross-sectional view showing the structure of a general induction heating rice cooker.

2 is a cross-sectional view showing a steam discharge device according to the present invention.

<Explanation of symbols for main parts of drawing>

20: solenoid valve 22: pressure weight

23: upper heater plate 30: steam discharge device

32: steam passage 34: opening and closing member

36 exhaust fan 37 solenoid

38: spring

According to a feature of the present invention for achieving the above object, the present invention and the steam passage for communicating the inside and outside of the cooker; An opening / closing member elastically supported in a direction of blocking the steam passage, and a solenoid for operating the opening / closing member in a direction of opening the steam passage to open and close the steam passage; And an exhaust means installed on the steam passage to discharge the internal steam to the outside.

The exhaust means is an exhaust fan provided on the vapor passage.

By such a configuration, the induction heating rice cooker according to the present invention is provided with a separate steam discharge device in addition to the discharge of steam by the conventional solenoid valve and the pressure weight, it is possible to quickly discharge the steam inside when finished cooking There is this.

Next, the vapor discharge apparatus according to the present invention will be described in more detail with reference to the embodiment shown in the drawings.

As shown in FIG. 2, according to the present invention, a separate steam discharge device 30 is provided in addition to the solenoid valve 20 for discharging steam immediately after the completion of cooking, and a pressure weight 22 for discharging a pressure higher than a predetermined value during cooking. It is installed so that steam can be discharged quickly when cooking is completed.

Since the steam discharged by the solenoid valve 20 and the steam discharged by the pressure weight 22 are the same as the conventional ones, detailed description thereof will be omitted.

Steam discharge device 30 according to the present invention, the steam passage 32 for communicating the inside and outside of the induction heating rice cooker and the opening and closing member 43 for opening and closing the steam passage and the air flow installed on the steam passage to the outside It is configured to include an exhaust fan 36 for generating a.

The steam passage 32 is installed so as to communicate the inside and outside of the induction heating cooker, the outer casing 26 of the cover for opening and closing the induction heating cooker, and the upper heater plate 24 inside the cover ) Are installed to connect each. And the opening and closing member 34 for opening and closing the steam passage 32 is installed so as to selectively open and close the steam passage 32 by opening and closing the lower end of the steam passage 32, that is, the upper heater plate 24. do. When the flange portion 34a formed at the lower end of the opening / closing member 34 is in close contact with the bottom surface of the upper seat plate 24, the steam passage 32 is blocked and spaced apart from the bottom surface of the upper heater plate 24. The steam passage 32 is opened, and substantially the steam inside the cooker can be discharged to the outside.

The opening and closing member 34 is always elastically supported upward by the spring 38, and this state is substantially the opening and closing member 34 is blocking the steam passage (32). That is, the spring 38 is pressed upwards in close contact with the upper flange 34b of the opening / closing member 34, so that the lower flange 34a of the opening / closing portion 34 is formed on the upper heater plate 24. It is in close contact with the bottom, and thus the vapor passage 32 is sealed.

In addition, an exhaust fan 36 is provided on the steam passage 32. The exhaust fan 36 is installed to generate an airflow to the outside, and operates as if the steam passage 32 is opened to allow the internal steam to be discharged to the outside more quickly.

Next, the solenoid 37 for operating the opening and closing member 34 will be described. The solenoid 37 is provided at a position capable of pressing the opening and closing member 34 downward. That is, as shown in the drawing, the operation piece 37a of the solenoid 37 pushes the upper end of the opening / closing member 34 downward so that the opening / closing member 34 moves downwards, thereby lowering the opening / closing member 34. The flange 34a is spaced apart from the bottom of the upper heater plate 24, and thus, the steam passage 32 is opened to communicate the inside and outside of the induction heating rice cooker.

And when the operation of the exhaust fan 36 and the solenoid 37 is controlled by a control unit (microprocessor) built in the induction heating rice cooker, the description thereof will be described later. And although the steam passage 32 is formed on the cover for opening and closing the induction heating rice cooker, the leakage of steam to the other part inside the cover should be prevented. For example, it means that a packing member 39 or the like is installed at the front portion of the solenoid 37 to prevent steam from penetrating into the portion where the solenoid 37 is installed.

Next, the operation of the steam discharge device according to the present invention will be described with reference to the cooking process.

First, the opening and closing member 34 maintains the state blocking the steam passage 32 until the cooking starts and the boiling process is completed. That is, the lower flange 34a of the opening and closing member 34 is in close contact with the bottom surface of the upper heater plate 24 by the spring 38, and thus is formed between the opening and closing member 34 and the upper heater plate 24. The steam passage 32 is in a blocked state.

As the cooking process progresses, when the boiling process is completed, for example, when the temperature detected by the bottom sensor of the induction heating rice reaches the set target temperature, the controller (not shown) detects that the boiling process is completed, and further heating Will stop. At the same time, the control unit turns on the solenoid 37, and thus moves the opening and closing member 34 downward while the operating piece 37a of the solenoid 37 moves downward.

When the opening and closing member 34 moves downward, the lower flange 34a is spaced apart from the upper heater plate 24. In this case, the opening and closing member 34 and the upper heater plate 24 are shown as arrows. The steam inside can be discharged to the outside. That is, the steam passage 32 is opened.

And like the operation of the solenoid 37, the exhaust fan 36 is operated by the control signal of the controller. Therefore, the steam discharged to the outside through the steam passage 32 will be more quickly exited by the exhaust fan 36. As such, as the steam passage 32 is opened, steam is discharged to the outside as illustrated by an arrow.

Of course, in the present invention, as the solenoid valve 20 is opened as the cooking is completed, the steam inside is discharged to the outside in the same manner as in the prior art. Therefore, according to the present invention, at the same time as the completion of the cooking, the solenoid valve 20 is opened and the steam passage 32 according to the present invention is opened at the same time as the conventional one, and at the same time, the steam inside is discharged to the outside.

According to the present invention configured as described above, it can be seen that it is possible to quickly discharge the wet steam remaining at a predetermined pressure inside the cooker to the outside at the same time as the completion of cooking. That is, as in the conventional solenoid valve, while the steam passage according to the present invention is opened at the same time, the steam is discharged to the outside from both sides. Furthermore, in the steam passage according to the present invention, an exhaust fan is provided, and the exhaust fan generates strong airflow by discharging the internal steam to the outside, and thus it is possible to discharge the internal steam to the outside more quickly. Done.

In this way, by quickly discharging the internal steam to the outside, the internal temperature of the induction heating cooker is rapidly lowered to the warming temperature, and the physicochemical change of cooked rice is completed by such a rapid temperature drop. When it is possible to minimize the, it is an advantage that can keep the rice in good condition.

Claims (2)

A steam passage communicating the inside and outside of the rice cooker; An opening / closing member elastically supported in a direction of blocking the steam passage, and a solenoid for operating the opening / closing member in a direction of opening the steam passage to open and close the steam passage; And a venting means installed on the steam passage to exhaust steam therein. The steam discharge device of the induction heating rice cooker according to claim 1, wherein the exhaust means is an exhaust fan installed on the steam passage.

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