KR100639942B1 - Cooking device using radiant heat - Google Patents

Abstract

The present invention relates to a cooking apparatus using radiant heat which is located below the radiating unit using radiant heat generated downward from the radiating unit located at the upper part and which radiates heat from the top of the food material as a heating source to cook food. .

According to the present invention, heat is transferred to a radiator from a heat source installed in the apparatus or installed outside, and a radiant heat source generated through the radiator is evenly transmitted downwardly in the apparatus and thus radiated downward. Is transferred to the cooking unit which is installed at an adjacent position as the lower part of the radiating part, and the cooking food material located at the upper part of the cooking part is heated and cooked by a radiant heat source from the upper surface, causing the food material to overheat and burn, The radiation heat source is far-infrared in the form of far-infrared rays, which easily prevents smoke or cooking odors and food ingredients from sticking to the cooking parts, and shortens the cooking time while reducing the cooking time. Prevents excessive evaporation and prevents food from Maintains its own taste and prevents the destruction of nutrients.

Radiant heat, heating, cooking

Description

Cooking device using radiant heat {Heating And Cooking Device By Heat Radiation}

1 is a longitudinal sectional view as a preferred example of the present invention;

FIG. 2 is a longitudinal sectional view illustrating the heat flow direction for the embodiment illustrated in FIG. 1; FIG.

3 is a longitudinal sectional view illustrating another preferred example of the present invention;

4 is a longitudinal sectional view illustrating the heat flow direction for the embodiment shown in FIG.

<Explanation of symbols for the main parts of the drawings>

1: heat source, 3: heat transfer unit,

5: copying unit, 7: cooking unit,

30: passage part, 32: thermal radiation grill

34: guider plate, 50: surface member,

52, 54: through hole, 70: through hole,

72: outer member, 74: cooking vessel,

76: grill plate

The present invention is a cooking apparatus using a radiant heat to cook the food material by radiant heating and cooking from the top of the food material as a heating source located in the lower portion of the radiating unit by using radiant heat generated downward from the radiating unit located at the top. It is about.

In general, a conventional cooker is a heating method, the heat source is located in the lower portion of the main portion of the main portion is the form.

For example, in the most classic way, when cooking with fire, the heat source corresponds to the heat generated by burning fuel, such as wood, in the inside of the firewood, and the pot located above is the cooking unit. It is located above the heat source and the rice is cooked by heating the cooking unit by the heat source located at the bottom in the state that the grains such as rice and water mixed therein is built.

As such a heat source, various heaters, such as a heater by combustion, are used for liquid fuels, such as an electric heater, a gas heater, and petroleum, and a cooking pot, a pot, a pot, a pan, etc. are used, The thing of the state in which these heat sources and a cooking part are isolate | separated Although commonly used, an electric rice cooker, an electric cooker, an electric fan, and the like are also utilized in a form in which a heat source and a cooking unit are integrally formed.

The common feature of such conventional cooking utensils is that the heat source is always located at the bottom and the cooking part is positioned at the upper part thereof, because the hot heat is moved from the lower part to the upper part by the natural phenomenon of the lower part of the cooking part. If it is not heated from, it may be because cooking was judged impossible.

If the heat source is located in the upper portion and the cooking portion is located in the lower portion, the heat generated from the upper heat source is mostly moved to the upper portion of the heat source, so the cooking portion located at the lower portion is difficult to heat, and furthermore, the food material to be cooked is placed in the cooking portion. It will be obvious that cooking of food will be difficult.

However, one important fact is overlooked. The heat transfer from the heat source to the food ingredients located in the cooking part is carried out so that the heat is transferred to the cooking process, while the lower heat of the heat source moves upward and passes directly through the cooking part. The heat conduction phenomenon that the transfer is made, and the convection phenomenon is circulated by the temperature difference when the heat is transferred to the air or water that is located inside the cooking unit when the lid is closed because the cooking unit is closed, heating the food material Anyone can easily know the fact that cooking is possible, but in addition to the above-described heat conduction or tropical phenomenon, heat radiation occurs in the upper part of the cooking part and especially in the cooking part that cooks the food when the cooking part is closed with a lid. Cooking That is, which is mostly overlooked.

Nevertheless, among the typical conventional cooking methods in which a heat source is located at the bottom and a cooking part is located at the top, a cooking method, for example, in a grilled form, depends on direct contact between the heat source and the food material. When grills or grills are used, the flame or heat of the heat source is directly in contact with food ingredients such as meat or fish, and the nutrients contained in the food ingredients are easily destroyed and deeply cooked inside the food ingredients. Even if it is not, the surface area easily burns or sticks, causing poor cooking or difficulty in cooking, and often produces odors such as smoke and fishy during cooking. It is becoming.

In addition, when cooking is performed in the form of a frying pan or a plate without direct contact, heating is performed while the flame or heat of the heat source is not in direct contact with the food material. When overheated, the parts that come into direct contact with the food are quickly cooked, but even in this case, the inside of the food is left uncooked. Odors, such as smoke and fishy, are generated, which is also a cause for reluctance to use at home.

The present invention has been researched and developed in view of such a conventional problem or overlooked. The present invention utilizes the radiant heat source to the maximum in the heat obtained from the heat source, and uses cooking heat or convective heat relatively little to perform cooking. The present invention has been conducted under the judgment that it would be more preferable than before, and the present invention was made in view of the fact that it would be even more desirable if the far infrared rays having a relatively long wavelength were used together with the characteristics of the radiant heat. Has the same purpose.

The main object of the present invention is that according to the present invention, heat is transferred to the radiator from a heat source installed in the apparatus or otherwise installed, and radiant heat sources generated through the radiator are evenly transmitted downwardly from the inside of the apparatus to the cooking unit, and the cooking unit The cooking ingredients placed on the upper side are heated and cooked by the radiant heat source from the upper surface, causing the food ingredients to overheat, burn, smoke or cooking odor, food ingredients sticking to the cooking part, etc. It is intended to enable cooking while preventing.

Another object of the present invention is a radiant heat source and far-infrared form, which easily extends to the inside of the food material, shortens the cooking time and prevents excessive evaporation of moisture contained in the food material in advance. It is intended to maintain the original taste and prevent the destruction of nutrients.

In order to achieve the above objects, the present invention provides a heat transfer unit configured to transfer heat from a heat source that generates heat to a radiation unit, and generates a heat radiation source while passing heat generated from the heat transfer unit, and is located inside the top of the apparatus. In a conventional cooking apparatus comprising the radiator and a cooking unit in which the radiant heat source generated from the radiator is transmitted downward and cooked, the heat transfer unit is located below the radiator and is located above the radiator. The path portion of the light and the thermal radiation grill installed on the upper portion of the passage portion and the guider plate installed on the upper portion of the thermal radiation grill is formed, the rear surface of the radiator portion is installed at a predetermined interval spaced apart, Different positions for the radiator and the surface member There is provided a cooking apparatus using radiant heat formed by forming a plurality of through holes in each.

In addition, the heat transfer portion is located in the upper portion of the radiator portion is configured in the form of a heat source including a heater is installed in the rear portion of the radiator portion is installed, the heat generated from the heat source by narrowing the gap between the heat source and the back surface of the radiator portion to the heat conduction Provided is a cooking apparatus using radiant heat, which is configured to achieve close heat transfer.

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Hereinafter, a preferred embodiment of the present invention with reference to the accompanying drawings in more detail.

1 to 4, according to a preferred embodiment of the present invention, the heat transfer unit 3 is configured to transfer heat from the heat source 1 that commonly generates heat to the radiation unit 5, and The radiating part 5 which generates a radiant heat source while passing the heat obtained from the heat transfer part 3 and is located inside the upper part of the apparatus, and the radiant heat source generated from the radiating part 5 are transferred downward and cooked. In the conventional cooking apparatus comprising a cooking unit 7 is formed, the heat transfer unit 3 is located below the radiation unit 5, the inner side of the cooking unit 7 passage portion 30 of the upper and lower light And a thermal radiation grill 32 installed at an upper portion of the passage portion 30 and a guider plate 34 provided at an upper portion of the thermal radiation grill 32 are combined with each other. The back surface surface member 50 is constant It is installed in a spaced apart state, it is made by forming a plurality of through holes (52, 54) in different positions in the radiator (5) and the surface member 50, respectively.

At this time, the heat transfer unit 3 is located in the upper portion of the radiation unit 5, as illustrated in Figures 3 and 4, the heat source 1 including a heater in the back portion of the radiation unit 5 is built-in It is configured to be installed, but the gap between the heat source 1 and the back of the radiator 5 is narrow (about 10 mm or less) so that the heat generated from the heat source 1 is not transferred by the convection of the internal air It is desirable to make heat transfer close to heat conduction.

In addition, the rear surface of the radiation portion 5 is provided with a surface member 50 spaced apart at a predetermined interval, the plurality of through holes 52, the radiation portion 5 and the surface member 50 in different positions; 54, respectively, and the cooking unit 7 has a predetermined interval spaced apart from the inside of the outer member 72 in which a plurality of openings 70 and 70 are formed in upper and lower sides, respectively. It is made by installing a cooking vessel 74 configured to be placed on the outer member 72 and a grill plate 76 that can be separated and coupled to the inner stepped portion of the cooking vessel 74.

As an unexplained symbol, 8 represents a food ingredient, and 9 represents a handle.

Next will be described with respect to the operation relationship for the present invention made as described above.

Referring to the embodiment illustrated in FIGS. 1 and 2, the gas cooker or other cooking heater is used as a separate heat source 1, and the cooking apparatus of the present invention is placed on the upper portion thereof. The generated part is positioned so that it is located directly below the heat transfer part 3, and the heat from the heat source 1 is prepared to pass through the heat transfer part 3.

Next, grab the handle (9) and lift the surface member 50, including the copy portion 5, like a lid, and then meat, fish to be cooked on the grill (76), which is detachably placed on the cooking vessel (74) , Shells, shrimps, potatoes and the like, the top of the cooking unit 7 including the outer member 72 by repositioning the surface member 50 including the copying unit 5, which was previously placed and evenly placed the food ingredients 8. Overwrite

As described above, when the cooking preparation is completed, when the cooking heater such as a gas range is ignited as the heat source 1, the heat generated from the heat source 1 does not go out to another place, but the passage part 30 of the heat transfer part 3. Ascending to the state gathered through the part is moved directly to the thermal radiation grill (32) and the rest hits the guider plate (34) once again moves to the thermal radiation grill (32) to spread evenly in all directions, and some of these nations Including the sagrill 32, it is maintained in the state of retention or heat storage.

In addition, the heat spreading in all directions via the thermal radiation grill 32 is upward, and heat radiation is made while the heat radiation is made on the bottom surface of the radiator 5, and the heating wire changed in the form of far-infrared with the radiant heat wire is turned downward. While the lower portion of the cooking unit (7) to reach the food material (8) disposed on the upper portion of the grill 76 and the cooking of the food material (8) is made, the remaining portion is passed between the grill 76 After moving downwards, it touches the inner side of the cooking vessel 74 and then moves upwards again to learn the bottom part of the food material 8, and most of it is consumed. Is discharged to the outside through the through hole 52 of the radiator 5, the space between the radiator 5 and the surface member 50, and the through hole 54 of the surface member 50.

In particular, when the food material (8), such as meat or fish, is baked and cooked on the grill (76), oil or other foreign matter falls from the grill (76) to the bottom during cooking and is collected in the cooking vessel (74). The oil or foreign matter gathered together may cause smoke or various odors as the cooking vessel 74 is overheated, but the oil or foreign matter may be burned, but in the present invention, the cooking vessel 74 is spaced at a predetermined interval. In the outer member 72 having a structure wrapped around the outer periphery, the outside air is opened through the lower opening 70 by the plurality of openings 70 and 70 formed in a plurality of upper and lower portions. The internal air, which has been introduced into the space between the 72 and cools the cooking vessel 74, and whose temperature is elevated again, is discharged to the outside through the upper opening 70 again, and the cooking vessel is repeatedly made. It is preferable to prevent the overheating of (74) in advance and to prevent the burning of oil or other foreign substances and generating smoke or various odors as described above.

In addition, by using the grill (76) as described above may be cooked by cooking food materials (8), such as meat or fish, if necessary, the grill (76) is separated and the cooking vessel 74 itself food Can also be used as a container for cooking.

Therefore, the heat generated from the heat source 1 reaches the radiation unit 5 via the heat transfer unit 3, and then changes into radiation heat rays and far infrared rays, and the changed radiation heat rays and far infrared rays pass through various paths described above. The heating and cooking of the food material 8 is performed, especially in the case of radiant heat and far-infrared rays, the wavelength is longer than that of the general heat ray to reach a long distance and penetrates deep into the inside of the food material 8 so as to be more rapid and effective. Cooking becomes possible.

In the case of the embodiment shown in Figs. 3 and 4, the heat source 1 is not operated separately as described above, but corresponds to the case where the heat source 1 such as an electric heater is pre-installed inside the apparatus. Only a different degree from one embodiment, as a preparatory operation for cooking food, the flat member 50 including the copying portion 5 formed in the form of a lid is opened using the handle 9, and the cooking vessel of the cooking portion 7 74) Evenly place the food ingredients 8 for cooking on the grill 74 located at the top, and then use the handle 9 again to reposition the flat member 50 including the copy portion 5 as a lid. The preparatory work for food cover is completed as in the above-described embodiment.

Next, when the heat source 1 is operated, the heat generated from the heat source 1 is formed because the heat transfer part 3 existing between the heat source 1 and the radiation part 5 is formed very narrowly as a gap. As the heat transfer medium positioned in the heat transfer unit 3, the heat is generated by the conduction method rather than the convection method as air, and very little heat loss occurs. Thus, the heat transfer unit 3 passes through the heat transfer unit 3 to the radiation unit 5. The heat transmitted is changed in the form of a radiant heat wire in the forward direction (in the downward direction of the radiator 5 when viewed in the drawing) while passing the radiator 5 from the rear part, and on the surface of the radiator 5. In the case where the coating for generating far infrared rays is made, far infrared rays are also generated, and thus, as in the above-described embodiment, the cooking portion 7 positioned at the lower portion of the heating wire that is changed to the far infrared form with the radiant heat rays is turned downward. as The food material 8 is placed on the grill 76 and the food material 8 is cooked. The remaining portion is moved downwardly via the grill 76 and then the cooking vessel 74. Most of the heat is consumed to cook the bottom part of the food material 8 by touching the inner side of the food and then upward again. ) And a space between the radiation unit 5 and the surface member 50 and through the through hole 54 of the surface member 50 to be discharged to the outside.

Therefore, the heat generated from the heat source 1 also passes through the heat transfer part 3 to the radiation part 5 and then changes into radiation heat rays and far infrared rays, and thus the changed radiation heat rays and far infrared rays travel through the various paths described above. While the heating and cooking of the food material (8) is carried out, especially in the case of radiant heat and far-infrared rays, the wavelength is longer than that of ordinary heat rays, reaching a long distance and penetrating deep into the inside of the food material (8). Effective cooking is possible.

As described above, according to the cooking apparatus of the present invention, heat is transferred from the heat source 1 installed in the apparatus or externally to the copy unit 5 via the heat transfer unit 3, and the copy unit 5 is provided. Radiation heat source generated via the radiation heat radiation and far-infrared form is changed into the inside of the apparatus and evenly transmitted to the cooking unit 7 downward of the radiating unit 5 as the inside of the cooking food material (8) located above the cooking unit 7 ) Is heated and cooked by radiant heat rays and far-infrared rays from the upper surface to the outside to prevent cooking from being overheated and burning, smoke or cooking odor, and food ingredients sticking to the cooking part. Becomes possible.

In addition, the present invention is a radiant heat source, radiant heat and far-infrared form easily extends to the inside of the food material (8) to shorten the cooking time and to excessively evaporate the moisture contained in the food material (8) in advance It can prevent the destruction of nutrients and maintain the original taste of food.

Claims (3)

Heat transfer section 3, through which heat is transferred from the heat source 1 generating heat to the radiation section 5, and heat radiation generated from the heat transfer section 3, generate radiant heat source and are located inside the upper part of the apparatus. In the conventional cooking apparatus comprising a copying unit 5 and a cooking unit 7 in which the radiant heat source generated from the copying unit 5 is transmitted downward and cooked, The heat transfer part 3 is disposed below the radiation part 5 and is provided with a heat radiation grill 32 installed in the upper part of the passage part 30 and the passage part 30 of the upper and lower light beams as the inner side of the cooking part 7. ) And a guider plate 34 installed on the upper portion of the thermal radiation grill 32, The rear surface of the radiation portion 5 is provided with a surface member 50 spaced apart at regular intervals, and the plurality of through holes 52 and 54 at different positions in the radiation portion 5 and the surface member 50. Cooking apparatus using radiant heat, characterized in that formed by forming each. The method of claim 1, The heat transfer part 3 is positioned above the radiator 5 and is configured in such a way that a heat source 1 including a heater is installed in the rear portion of the radiator 5, and the heat source 1 is installed. The cooking apparatus using radiant heat, characterized in that the heat generated from the heat source (1) is made close to the gap between the rear surface of the radiator (5) so that heat transfer close to the heat conduction. delete

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