KR100690401B1 - Cooker having a Deodorization Device - Google Patents

Abstract

The present invention relates to a cooking apparatus having an odor remover capable of cooking while effectively removing food odor generated during heating cooking.

According to the present invention, a cooking appliance configured to heat a cooking unit of a cooking utensil by using an external heat source or to heat the cooking unit by a heat source built in the cooking utensil, wherein the cooking utensil is located above the cooking utensil. The upper structure including the lid is formed in a hollow space, the lower deodorization is located in the lower portion of the inner member of the upper structure and the first heating means is provided to maintain a high temperature state but located in the upper portion of the cooking space of the main body An intermediate passage deodorization space formed in a space between the inner and outer members through a space and an inlet formed in the inner member and having a second heating means to maintain a high temperature state, and an outlet formed in the outer member. , Heating and cooking of food is done quickly, and various kinds of cooking generated from food inside of cooking utensils The odor is effectively removed by the flowable convection heat and radiant heat while passing through the lower deodorizing space and the intermediate passage deodorizing space, so that the odor can be discharged to the outside through the discharge portion to maintain a more comfortable external cooking environment.

Cooking, Heating, Deodorization

Description

Cooker having a Deodorization Device

1 is a schematic diagram for explaining a concept adopted in the present invention,

2 is a schematic longitudinal sectional view showing a preferred example of the present invention;

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

4 is a schematic longitudinal sectional view showing another preferred example of the present invention;

5 is a schematic longitudinal sectional view showing another preferred example of the present invention;

6 is a schematic longitudinal sectional view showing another preferred example of the present invention;

7 is a schematic longitudinal sectional view showing still another preferred example of the present invention;

8 is a schematic longitudinal sectional view showing still another preferred example of the present invention.

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

1: heat source, 2: superstructure,

3: heat transfer part, 4: lower deodorization space,

5: copying unit, 6: intermediate channel space,

7: cooker, 8: food ingredients,

9: handle, 10: safety guard,

20: inner member, 22: first heating means,

24: second heating means, 30: passage portion,

32: thermal grill, 34: guider version,

40: cooling cap, 50: outer surface member,

52: inlet, 54: outlet,

56: separation plate, 60: balancing ring member,

70: opening, 72: outer member,

74: cooking vessel, 76: grill plate,

78: cooking space, 100: cooking base

The present invention relates to a cooking apparatus equipped with an odor remover which is capable of heating and cooking food from the top to the bottom, and effectively removing food odor generated during heating cooking.

In general, the conventional cooking utensils are mainly composed of a heat source located at the bottom and a cooking part located at the top of the heat source. As a heating source, an electric heater or various heaters for burning fuel such as gas or oil are used. Pots, pans, and grills are used, and a heat source and a cooking part are separated. In addition, a heat source such as an electric rice cooker, an electric cooker, and an electric fan is located under the cooking part, and thus an integral shape is used.

Among them, the cooking is done in the form of grilling directly like grills, so that the flame or heat of the heat source is in direct contact with food ingredients such as meat or fish, so that the nutrients contained in the food ingredients are easily destroyed and the inside of the food ingredients Even if it is not deeply cooked, the surface area easily burns or sticks, making cooking bad or difficult to cook, and there is a tendency to be reluctant to use it at home because of odors such as smoke or fishy.

In addition, indirectly heating, even when the food ingredients are placed on top of cooking utensils such as a frying pan and a bulding plate, when the heating utensils are overheated, the part of the food material that comes into contact with the overheating part is not deeply cooked inside. There is a disadvantage in that the cooking is bad because the part is burned or sticking, and also there is a tendency to be reluctant to use at home because the odor such as smoke or fishy occurs during the cooking process.

Of course, in the prior art as a device for removing the odor generated during cooking, the exhaust passage for discharging the exhaust gas such as odors and smoke generated during cooking in the cooking appliance to the outside or a circulation passage circulated by a forced circulation mechanism Various techniques are known to remove odors by installing a deodorizer in the deodorizer. The deodorizer used here is composed of a deodorant material laminated in the form of an acid gas-based activated carbon, an alkali gas-based activated carbon, or a neutral gas-based activated carbon. A method of increasing the deodorizing effect by passing a catalyst body for coating a surface coated with a medium is known.

However, such a conventional deodorization method has a limit on the deodorizing ability is low, the reliability of the effect is low, the service life of the deodorizer itself is not so long, it is cumbersome because there is a limit on the use to frequently clean or replace it, eliminating the smell Inherent disadvantages are difficult to solve fundamentally.

The present invention has been made in order to solve the above-mentioned conventional problems.

The object of the present invention is that the heat generated from the heat source is transmitted to the radiator and is evenly transmitted to the cooking part downwardly from the inside of the apparatus by the radiant heat source and the fluid convection heat generated via the radiator, and the cooking food material located on the upper part of the cooking part has an upper surface. Heating and cooking from deep inside to prevent food ingredients from overheating and burning, smoke or odors, and food ingredients sticking to the cooking section, while reducing cooking time and The purpose is to prevent the moisture contained in the food from excessive evaporation while maintaining the original taste of food ingredients and preventing the destruction of nutrients.

It is another object of the present invention to remove the various cooking odors generated in the internal food of the cookware by radiant heat and fluid convection heat more effectively via the lower deodorization space and the intermediate passage deodorization space during the heating cooking of food can be discharged to the outside more effectively. In order to maintain a more comfortable external cooking environment.

It is another object of the present invention that the structure is simple and easy to manufacture and can be utilized more economically with cost reduction, and moreover, the internal temperature of the cooking space is overheated during cooking while improving the odor removal effect more than that. The purpose is to prevent the burning in advance.

In order to achieve the above object, the present invention is configured to heat the cooking unit by using an external heat source or to heat the cooking unit by means of a heat source embedded therein, including a lid located on the upper portion of the cooking body. A lower deodorizing space configured to form an upper structure in the form of a hollow space and positioned at a lower portion of the inner member of the upper structure, and provided with a first heating means to maintain a high temperature, but located at an upper portion of the cooking space of the cooking basic body; A middle passage deodorization space formed in a space between the inner and outer members through an inlet formed in the inner member and provided with a second heating means to maintain a high temperature state, and a discharge portion formed in the outer surface member, Various food cooking odors generated from the internal food of the cooking utensils during the heating cooking of food are described above. In a conventional cooker which is removed while passing through a deodorization space and an intermediate passage deodorization space, and is discharged to the outside via a discharge portion, a heat transfer portion configured to transfer heat from a heat source that generates heat to a radiation portion, and heat obtained from the heat transfer portion. The radiating unit generates a radiant heat source and is located inside the upper portion of the apparatus while passing through the radiating unit, and a cooking unit in which cooking is performed by passing the radiant heat source generated from the radiating unit downwardly. Located in the lower portion of the cooking portion is provided so that the passage portion of the upper side down light and the hot air discharge portion installed in the upper portion of the cooking portion located in the upper portion of the cooking portion, the inside of the cooking portion is filled with cooling water and the inward inclination of the cooking portion In my part above It is made by separately installing a cooling cap configured to be spaced apart from the inclined portion and a predetermined gap, and the upper and lower portions are opened on the stepped jaw as the inner side of the cooking portion and mounted a cylindrical balancing ring member, the upper part of the stepped of the balancing ring member Provided is a cooking apparatus having an odor remover formed by installing a grill plate on the upper inside.

Hereinafter, with reference to the accompanying drawings will be described each with a focus on the preferred embodiment including the concept of the present invention.

In the cooking apparatus having the odor remover of the present invention, in the various embodiments of the present invention, the cooking unit is commonly heated by using an external heat source 1 or the cooking unit is heated by the heat source 1 embedded therein to be cooked. In the conventional cooking appliance configured, the upper structure (2) including the lid located on the upper portion of the cooking basic body (100) is configured in the form of a hollow space, the inner member 20 of the upper structure (2) Located in the lower portion of the first heating means 22 is provided in the lower deodorizing space (4) and the inner member 20 to be maintained at a high temperature state is located above the cooking space 78 of the cooking main body (100) Intermediate passage deodorization space (6) formed in the space between the inner and outer members (50, 20) and the second heating means (24) to maintain a high temperature state through the formed inlet (52), and the outside Discharge part formed in the surface member 50 ( 54, wherein the various food cooking odors generated in the internal food of the cooking appliance during heating and cooking of the food are removed while passing through the lower deodorization space 4 and the intermediate passage deodorization space 6, and then the discharge portion ( 54) to be discharged to the outside.

At this time, the upper portion of the discharge portion 54 formed in the outer member 50 is provided with a separation plate 56 for directly reaching the handle 9 when the discharge of the internal heat to prevent burns, cooking main body 100 At the outer periphery of the), it is desirable to configure the safety guard 10 so as to prevent burns or other safety accidents in advance.

Further, according to the present invention, the heat transfer portion 3 is formed so that heat is transferred from the heat source 1 generating heat to the radiation portion 5, and the radiant heat source is generated while the heat obtained from the heat transfer portion 3 passes. And a radiating unit 5 which is located inside the upper part of the apparatus, and a cooking unit 7 in which the radiant heat source generated from the radiating unit 5 is transmitted downward and cooked. (3) is located in the lower portion of the radiation portion 5, the inner portion of the cooking unit 7 as the inner side of the upper and lower passage passage portion 30 and the hot air discharge portion installed in the upper portion of the passage portion 30, the cooking portion 7 The heat radiating grill 32 and the guider plate 34 installed on the top of the thermal radiating grill 32 are coupled to each other so as to be positioned at an upper portion of the heat discharging portion provided at an upper portion of the passage part 30. Will be done.

In this case, the heat transfer unit 3 is located in the upper portion of the radiation unit 5, as illustrated in Figures 3 and 4, a heat source 1 including a heater is installed in the radiation unit 5, The radiation portion 5 is coated so that the far-infrared radiation is made on the surface portion, the outer surface member 50 is installed in the rear portion spaced apart at regular intervals, the inner member 20 forming the radiation portion 5 ) And the outer surface member 50 are formed by forming a plurality of inlet portions 52 and outlet portions 54 respectively at different positions, and the cooking portion 7 has a plurality of openings at upper and lower sides in all directions ( 70, 70 are installed in the outer member 72 is formed in a state in which a predetermined interval is spaced apart, the outer periphery is installed on the outer member 72, the cooking vessel 74 is installed and the cooking vessel ( On the inner stepped portion of 74, a grill plate 76 that can be separated and installed is installed, and the food material 8 is placed thereon. You can cook it on top of it.

In addition, as illustrated in FIG. 5, the cooking part 7 is filled with cooling water inside the cooking part 7, and the inward inclination part 7a of the cooking part 7 is constant with the inward inclination part 7a. It is preferable to make a configuration by separately installing the cooling cap 40 configured to space the gap.

That is, when the inside of the cooking unit 7 is overheated at the time of cooking and the cooling water boils and boils, the surrounding heat is absorbed and the cooking effect is drastically reduced. Thus, the cooling cap 40 is coupled to prevent this in advance. When it is placed, the cooling water rises through the gap between the cooling cap 40 and the inwardly inclined portion 7a and overflows to the outside of the cooling cap 40 repeatedly. It is possible to prevent the phenomenon that the foreign substance generated from the food material 8 burns during boiling or cooking.

In addition, as illustrated in FIG. 6, the cooking unit 7 has an upper and a lower portion open to the step 7b as an inner side of the cooking unit 7, and mounts a cylindrical balancing ring 80. As the upper portion of 7b), the grill plate 76 may be installed inside the upper portion of the balancing ring 80 so that the configuration may be achieved.

The heat is continuously transferred to the cooking unit 7 through the heat transfer unit 3 and the radiating unit 5, and the cooking unit 7 is overheated and transferred to the inside thereof, or heat is transferred to the grill plate 76 so that the grill plate 76 is formed. This may be utilized for the purpose of preventing overheating of the food material (8).

In addition, the inventors of the present invention as shown in Figures 7 and 8, the configuration can be made in a variety of forms, in the case of the embodiment illustrated in Figure 7, the heat source directly inside without utilizing an external heat source ( 1) is installed, but the first heating means 22 shows an example in which an electric heater is built in to be cooked, for example, and in the case of the embodiment illustrated in FIG. After passing through the entire portion in the front direction through the heat transfer portion (3) to serve as the second heating means 24 via the inlet portion (52), the heat is finally released through the discharge portion (54) It is configured in the form of discharge and shows an example that can be used when a restaurant or other large capacity is required.

Reference numeral 90 denotes an input discharge part used to insert the grill plate 76, the food material 8, or the like into or out of the cooking base 100.

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

First, with reference to the embodiment illustrated in Figures 1, 2 and 6, the gas cooker or other cooking heater as a separate heat source (1) and put the cooking apparatus of the present invention on the upper, At this time, the place where the flame is generated is positioned to be directly under the heat transfer part 3 to prepare the heat from the heat source 1 via the heat transfer part (3).

Next, grab the handle 9 and lift the upper structure 2 including the surface member 50 together with the copying portion 5 like a lid, and then on the grill 76 which is detachably mounted on the cooking vessel 74. The meat, fish, shellfish, shrimp, potatoes, etc. to be cooked, the food material (8) evenly placed on top of the surface member 50 including the copying unit 5, which was opened earlier, and the outer member 72 including The upper part of the cooking unit 7 is covered.

As such, when the cooking preparation is completed and 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, and the passage part 30 of the heat transfer part 3 Ascends to the state collected 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 hits the bottom surface of the radiator 5 so that the thermal radiation is made. While the tropical flow due to heat flow is also generated as the cooking unit 7 located at the bottom to reach the food material (8) disposed on the upper portion of the grill 76 and cooking of the food material (8) is made, the rest Some of them move downwards via the grills 76 and then hit the inner surface of the cooking vessel 74 and then move upwards again so that most of them are consumed to cook the bottom portion of the food material 8. The cooking of the food material 8 is made at (78), so that moisture is not easily evaporated or discharged from the surface of the food material 8, so that nutrients are not lost in a sufficient water content. And delicious cooking will be done.

Next, the radiant heating wire and some heat that are consumed and left as described above are positioned at the lower portion of the first heating means 22 together with food cooking odor, odor, smoke, etc. generated in the form of very fine particles during cooking of the food material 8. Most of the combustion in the lower deodorizing space (4) to be extinguished and the role of the inlet 52 and the second heating means 24 of the radiator 5 to perform the role of the first heating means (22) By the heat generated from the second heating means 24 via the intermediate passage deodorization space (6) which is a space between the back surface of the radiation portion 5 and the surface member 50 to perform the rest By heating and burning again, it is extinguished. As the cooking odor or other odor or smoke is removed in this way, the passage of the surface member 50 is removed while the odor is removed and purified while passing a sufficient path to pass. Part 54 Through the bottom of the spacer plate 56 is discharged to the outside.

In addition, the heat generated from the heat source 1 passes through the heat transfer section 3 to the radiation section 5, and then changes into radiant heat rays and far-infrared rays, and the changed radiant heat rays, far infrared rays, and fluid convection heat are described above. The heating and cooking odor of the food material 8 is removed through various paths, but especially in the case of radiant heating wire and far infrared rays, the wavelength is longer than that of the general heating wire to reach a long distance and deep inside the food material 8. It penetrates and enables faster and more effective cooking, and also reaches the fine particle surface evenly through the lower deodorization space (4) and the intermediate passage deodorization space (6) to secure a sufficient area to be contacted by fluid convection heat. While being flowed over a long time, it is possible to improve the odor removal function by a more sure combustion treatment.

3, 4 and 7, in the case where the heat source 1 is not operated separately as above, but the heat source 1 such as an electric heater is installed in the interior of the apparatus in advance. It is only different from the above-described embodiment, and the handle 9 is opened in order to open the upper structure 2 including the copying portion 5 and the outer surface member 50 in the form of a lid as a preparation for cooking food. Open by using, the food ingredients 8 for cooking are evenly placed on the grill 74 located above the cooking vessel 74 of the cooking unit 7, and then again using the handle 9, the copy unit 5. And cover the upper structure (2) including the flat member 50 in place as a lid again to complete the preparation for food cooking is completed as in the above-described embodiment.

Next, when the heat source 1 is activated, the heat source 1 is present as the first heating means 22 together with the radiation unit 5 is radiated heat rays and fluid convection in the downward direction of the radiation unit 5. The cooking unit 7 is changed into a column shape and reaches the food material 8 disposed above the grill 76 as the cooking unit 7 located at the bottom, and cooking of the food material 8 is made, and the remaining part is grilled 76. ) Is moved downward through the diesel, and then touched the inner surface of the cooking vessel 74 and then moved upward again to consume the bottom portion of the food material 8.

Then, the radiant heating wire and some of the fluid convection heaters that are consumed and left in this way are lower in the lower part of the first heating means 22 together with the food cooking odor, odor, smoke, etc. generated in the form of very fine particles during cooking of the food material 8. In the lower deodorizing space (4) located in the evenly reached across the entire surface of the odor particles and is mostly burned to be extinguished, the inlet of the radiator (5) to serve as the first heating means 22 The second heating means 24 while passing through the intermediate passage deodorizing space 6, which is a space between the second heating means 24 and the inner member 20 positioned below the portion 52 and the outer surface member 50. The remaining smoke, including the remaining odor particles, is also heated and burned out again by the heat and fluid convection heat generated from), and the cooking odor and other odors or smoke are removed to clean the surface. The discharge portion 54 of the member 50 is discharged to the outside through the lower portion of the spacer plate 56.

At this time, the heat generated from the first heating means 22 as the heat source 1 is changed into a fluid convective heat form including the radiant heat ray and the far infrared ray in association with the radiator 5, and passes through several paths. Heating and cooking of the 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 to reach a long distance and penetrates deep into the interior of the food material (8) for faster and more efficient cooking and In addition, the smell of food during cooking, other odors or smoke is reliably removed and discharged from the inside of the cooking apparatus to the outside in a purified state.

In addition, the cooking apparatus according to the present invention can be manufactured by mounting or portable, so that it can be cooked outdoors as well as in a small room such as home, and even when cooking several kinds of food ingredients at the same time, the cooking smell does not occur. It is more desirable to be able to cook without worrying about the damage.

As described above, according to the present invention, the heat generated from the heat source is transmitted to the radiator and is evenly transmitted to the cooking unit downwardly from the inside of the apparatus by the radiant heat source and the fluid convective heat generated through the radiator, and the cooking unit located above the cooking unit. The food ingredients are heated and cooked from the upper surface to the deep inside to shorten the cooking time while preventing food ingredients from overheating, burning, smoke or odor, and food ingredients sticking to the cooking part. It is possible to prevent the moisture contained in the food ingredients from excessive evaporation while maintaining the original taste of food ingredients and preventing the destruction of nutrients.

In addition, the present invention is a heat radiation and fluid convection heat is combined to pass through the lower deodorization space and the intermediate passage deodorization space during the heating cooking of food to effectively remove various food cooking odors generated in the internal food of the cooking utensil It can be discharged to the outside and maintains a more comfortable external cooking environment, while its structure is simpler and easier to manufacture, and it can be used more economically with cost reduction. By controlling the temperature so as not to overheat it has an excellent effect, such as to prevent food from burning.

Claims (6)

It is configured to heat the cooking unit by using an external heat source (1) or to cook by heating the cooking unit by the heat source (1) embedded therein, the upper structure including a lid located on the upper portion of the cooking base (100) (2) is configured in the form of a hollow space, the lower portion of the inner structure 20 of the upper structure (2) and the first heating means 22 is provided to maintain a high temperature state cooking base 100 It is formed in the space between the inner and outer members (50, 20) through the lower deodorizing space (4), which is located above the cooking space (78) and the inlet portion (52) formed in the inner member (20) The second heating means 24 includes an intermediate passage deodorization space 6 for maintaining a high temperature state, and a discharge portion 54 formed on the outer surface member 50. Various food cooking odors generated from the internal food of the cookware In the conventional cooker to be discharged to the outside via the discharge portion 54 after being removed while passing through the lower deodorization space 4 and the intermediate passage deodorization space (6), A heat transfer part 3 configured to transfer heat from the heat source 1 generating heat to the radiation part 5, The radiant section 5 which generates a radiant heat source while passing through the heat obtained from the heat transfer section 3 and is located inside the top of the apparatus, and The radiant heat source generated from the radiator 5 is transmitted downwards to include a cooking unit 7 is cooked, The heat transfer part 3 is located below the radiation part 5, and the heat dissipation part installed on the upper part of the passage part 30 and the passage part 30 of upper and lower light as the inner side of the cooking part 7 is the cooking part. It is made to be provided in the upper portion of (7), Cooling water is filled in the inside of the cooking part 7 and the inward inclined part 7a of the cooking part 7 is formed by separately installing a cooling cap 40 configured to be spaced apart from the inward inclined part 7a. , The upper and lower portions are opened on the step 7b as the inside of the cooking unit 7 and the cylindrical balancing ring 80 is mounted, and as the upper part of the step 7b, inside the upper part of the balancing ring 80. Cooking device with an odor remover, characterized in that the grill plate 76 is installed. delete delete delete delete delete

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