KR100762060B1 - Cooking utensil - Google Patents

Abstract

The present invention relates to an economical cooking container capable of performing cooking, such as boiling, boiling, baking in a short time through heat exchange of high-efficiency combustion energy. Only the outer surface of the bottom 11 of the container 1 protrudes a plurality of linear protrusions 21 in parallel to the entire surface thereof to expand the outer surface heat transfer area of the contact area with the flame, and at the same time, each linear protrusion 21, The straight grooves 31 serving as the flow paths of the flames are arranged in parallel between each other, and each of the linear grooves 31 has heat energy of the flame transferred to the bottom portion 11 of the container 1 and the bottom 11 is formed. The bottom portion 11 of the container 1, which is set to a predetermined depth and groove width size so as not to be dissipated to the outside and widens at an end, has undesirable heat energy dissipation outside the bottom 11 of the container 1 of flame. By suppressing and preventing unnecessary heat loss, and by forming a flow path so as not to impede the flow of the flame, it is possible to improve the heat exchange efficiency by preventing the lowering of the convective heat transfer coefficient.

Cooking vessel, pot

Description

Cooking container {Cooking utensil}

1 is a bottom view of a recessed pan according to a first embodiment.

FIG. 2 is a cross-sectional view taken along the line (2)-(2) of FIG. 1. FIG.

3 is a cross-sectional view taken along the line (3)-(3) of FIG. 1.

4 is a longitudinal sectional view of a recessed pan according to a second embodiment;

5 is a longitudinal sectional view of a recessed pan according to a third embodiment;

Description of the main parts of the drawing

1: container (pot) 11: bottom

21: linear protrusion 51: handle

31: straight groove 11 ': bottom plate

The present invention relates to a cooking vessel such as a cooking pot, a cooking pot, a kettle, and more particularly, to a cooking vessel capable of heat exchange with high efficiency.

Conventional cooking vessels using a gas burner have been proposed in various forms to improve the thermal efficiency during cooking by forming an uneven portion in the bottom portion or the main surface in order to improve the thermal efficiency during cooking.

As the main proposed technology, as in the invention described in Japanese Patent No. 2743134, a structure in which a plurality of radial protrusions are provided from the center of the outer surface of the bottom of the pot toward the outer circumference (A structure), and a plurality of projections are provided on the outer surface of the bottom of the pot. And a structure (B structure) in which the protrusions are arranged in a Z shape, or a structure (C structure) in which a spiral concentric protrusion is formed on the outer surface of the bottom of the pot.

The A structure, the B structure, and the C structure all increase the surface area of the bottom portion of the cooking vessel such as a pot to increase the heat transfer area of the outer surface. In particular, the cooking vessel of structure A is not transferred to the vessel and traps the combustion energy dissipated into the atmosphere as much as possible so as not to interfere with the progress of the flame, which is the flow of hot combustion gas, from the center of the bottom of the cooking vessel. A plurality of radial grooves are provided toward the outer circumference and a plurality of grooves in the vertical direction are provided on the entire outer circumferential surface so that these grooves are formed between the protrusions. Accordingly, by lowering the convective heat transfer coefficient and increasing the outer surface heat transfer area, the heat transfer efficiency is increased by effectively using combustion energy and preventing energy loss.

That is, when the flame, which is the flow of hot combustion gas, flows into the bottom of the pot, a radial groove is formed so as not to impede the flow, and thus the convective heat transfer coefficient is prevented from being lowered. The increase allows for the effective use of combustion energy.                         

On the other hand, the B and C structures have an increased outer surface heat transfer area at the bottom of the pot, but the protrusions and protrusions act as a major obstacle to the progression of the flame, which is the flow of hot combustion gas, which significantly reduces the convective heat transfer coefficient. It is not possible to increase the size and consequently increase the amount of heat delivered to the contents of the cooking vessel.

However, in the case of the structure A described above, the radial grooves are formed in order to prevent the convective heat transfer coefficient from being lowered because the radial grooves are formed in the radial grooves because the radial grooves are formed in the same direction as the flow direction of the hot combustion gas, that is, the flame. In view of not disturbing the flow of additional flame, it can be said to be a preferred means.

However, when the radial groove has a width of the radial protrusion to a certain thickness size, the end portion becomes wider, and because of the expanded shape of the outer circumference, the hot combustion gas, that is, the flame diffuses radially from the outer surface of the bottom of the cooking vessel. The heat energy is not dissipated into the container but is more likely to dissipate into the atmosphere (the likelihood of leaking out), so the heat spreads around the outer surface of the outer surface of the pot bottom, which greatly affects the heating efficiency. In addition, the spacing of the radial projections at the bottom center was so small that the capture efficiency of the flame was reduced, so that high efficiency heat exchange could not be expected.

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide an economical cooking container capable of performing a predetermined boiling, boiling, baking, etc. in a short time through high-efficiency heat exchange of combustion energy.

The present invention extends the outer surface area of the bottom of the vessel to increase the heat transfer area and at the same time prevents the uneven portion, that is, the protrusions and the grooves, from extending the outer surface area so that the flame does not act as a resistance element to the progress of the flame, which is the flow of hot combustion gas. It prevents from dissipating from the outer edge of the bottom of the container. As a result of repeated research experiments to achieve such a concept reasonably, the parallel groove is found to be the best alternative, and thus, the present invention has been completed by installing a straight projection parallel to the bottom outer surface of the cooking vessel.

That is, according to the present invention, except that the main surface of the container body, in which the cooling action occurs when the outer surface area is expanded, only the outer surface of the bottom portion of the container body protrudes in parallel to form a plurality of linear protrusions having the required thickness in parallel. While extending the contact area with the flame which is the flow of combustion gas, the linear grooves serving as the flow paths of the flames are arranged in parallel between the linear projections, and the linear grooves are trapped by the linear grooves, Most of them are formed to a predetermined depth and groove width size to be heated to the bottom of the vessel and not to spread out of the bottom of the vessel (claim 1).

According to the present invention, a linear groove is formed in a predetermined depth and groove width size over the entire length, and the linear groove dissipates heat energy to the outside of the bottom portion by preventing the flame, which is the flow of the hot combustion gas, from being discharged to the main surface side of the container. To prevent energy loss and prevent the loss of convective heat transfer coefficient by forming a flow path where the straight protrusions do not impede the flow of flame, and increase the surface heat transfer area by the linear protrusions provided between the linear grooves. The efficiency can be improved.

In addition, when the linear protrusion is integrally formed with the container, there are various manufacturing patterns such as welding to the container by welding or the like, but casting molding is common. In addition, it is preferable to form the aluminum cast iron with high thermal conductivity together with the container, but attach the aluminum bottom plate having the linear protrusion and the linear groove to the bottom of the stainless steel container by appropriate means, or the upper and lower body parts are made of stainless steel. The container may be constituted by covering the lower opening with an aluminum bottom plate having the linear protrusion and the linear groove.

In the case of pots, kettles, pots, etc., households (for example, 16 cm to 29 cm in diameter) have a groove width of 3 to 6 mm, a depth of 8 to 17 mm, and a thickness of the linear protrusions. It is most preferable to set it as 3-6 mm. In particular, it is most preferable that the groove width size of the straight grooves is 4 mm, the depth size is 13 mm, and the thickness of the straight protrusions is about 4 mm. In the case of commercial pots, kettles, and pots having a diameter of 30 cm or more, the groove width of the linear grooves and the thickness of the linear protrusions are the same as those of the above-mentioned households, but for commercial purposes, the flame of the combustion apparatus (gas burner, etc.) is strong. Since the height of is increased, it is preferable that the depth size of the linear groove is about 12 cm to 25 cm proportional to the height of the flame in order to effectively heat the bottom portion without causing the flame to be reflected and dissipated at the bottom of the vessel.

Further, the linear projections are stably placed on the gas burner by uniformly matching all of the lower main surfaces thereof (claim 2).                     

In addition, for example, when both ends of each linear protrusion are chamfered, the contact resistance of the flame is reduced at both ends thereof, so that the flame is easily dissipated to the outside of the bottom of the vessel and thus the heat exchange efficiency is lowered. . In order to prevent this problem, the thermal energy of the flame is captured with a constant contact resistance over the entire length of the linear groove, and the edges of each linear protrusion are formed in an unchamfered shape. Increasing the cross-sectional area of the linear grooves and increasing the thermal contact area near the bottom periphery enhances thermal energy capture, making them suitable for high efficiency heat exchange (claims 3 and 4).

In addition, by installing the handle at a position orthogonal to the straight protrusion, regardless of the pot body, the handle can be prevented from being burned or burned to the hand or the like. The design as described above can provide an optimal use environment (claims 5 to 8).

Next, embodiments of the present invention will be described with reference to the accompanying drawings.

1 to 3 show a first embodiment of the cooking vessel according to the present invention, FIG. 4 shows a second embodiment, and FIG. 5 shows a third embodiment.

First, with reference to the first embodiment, this embodiment targets a hollow container of a cooking container, that is, a pot, a kettle, a pot, and the like.

The cooking vessel (A) shows a container of an aluminum cast product (hereinafter referred to as a pan (1) by way of example), and a plurality of linear protrusions at predetermined intervals throughout the entire area of the bottom 11 of the outer surface thereof. A large number of linear grooves 31 are formed to protrude in parallel to each other and guide the flame which is the flow of the hot combustion gas between the linear protrusions 21 and 21.

The pan 1 has a general hollow shape in which its bottom 11 is horizontal, and the straight protrusions 21 are formed integrally with the pot 1, and the lower main surface is uniformly formed at both ends thereof. It is comprised by each shape which is not chamfered.

Each of the linear grooves 31 formed between the linear protrusions 21 and 21 is captured by the linear grooves 31... So that most of the thermal energy of the flame (hot combustion gas) is transferred to the bottom 11 of the pot 1. Heat is formed to a depth size and groove width size of the degree so as not to be dissipated to the bottom 11 of the pot (1).

That is, a flame (hot combustion gas) flowing and captured by the straight groove 31 transfers most of its thermal energy to the bottom 11 of the pot 1 and is not dissipated out of the bottom 11 of the pot 1. It has a depth size and a groove width size, so that a plurality of linear projections 21 are formed to protrude in parallel across only the outer surface of the bottom of the pot 1 so that the linear grooves 31 can be formed.

The mounting portion 51 of the handle 51a is installed at a position orthogonal to the straight protrusion 21 so that the handle 51a is burned or the handle 51a is held so as not to burn the hand.

Next, the second embodiment shown in FIG. 4 will be described. In this embodiment, the bottom plate 11 'having the plurality of straight grooves 31 and the straight protrusions 21 on the bottom 11 of the above-described first embodiment is described. ) Is shown in the embodiment in which the bottom 11 is integrally attached, and the third embodiment shown in FIG. 5 shows the bottom plate 11 having the plurality of straight grooves 31 and the straight protrusions 21. The embodiment which comprises the pot (container) 1 by the body 1 'of which upper and lower body which welds ") and the bottom plate 11' is welded is shown.

FIG. 4 is a bottom plate 11 'of aluminum attached to the bottom 11 of the pot 1 made of stainless steel, and FIG. 5 is an aluminum bottom portion of the bottom opening of the stainless body 1' of which both ends are open. The board 11 'is attached (for example, soldered).

<Example>

Subsequently, in the recessed household pot 1, the thickness size T of the linear protrusion 21 is spaced apart from the width size W, the depth size H, and the linear groove 31 of the linear groove 31. As a result of setting and performing various experiments, it will be described the result that the heat exchange efficiency varies depending on the shape of the protrusion formed on the bottom 11 of the pot (Table 1).

This experiment uses a domestic gas burner, which is heated by fire, and 2 liters of tap water at 5 ° C is poured into a pot (1) and heated under a room temperature (25 ° C) environment to be heated to 85 ° C (target set temperature) or 95 ° C ( The speed (seconds) until the temperature is raised to the target set temperature is measured.

In addition, Comparative Example 12 is a recessed pot having a plurality of concentric grooves having a width size of 4mm formed by a concentric circular protrusion having a thickness size of 4mm, and the radial groove of Comparative Example 9 has a radial protrusion having a thickness size of 4mm. A hollow pan with 24 radial grooves was used by projecting radially at appropriate intervals.

Here, the% display is expressed as a percentage of the time required until the temperature is raised to 85 ° C and 95 ° C, which are target setting temperatures, based on the first embodiment. That is, 105% of 100% means that 5% of unnecessary time was taken.

 85 ℃ (Target Setting Temperature)  95 ℃ (Target Setting Temperature) Example 1 Straight Groove (Aluminum), W4mm, H13mm, T4mm   350 (seconds) 100%   430 (sec) 100% Example 2 Straight groove (made of aluminum), W4mm, H13mm, T6mm   361 (seconds) 103%   447 (sec) 104% Example 3 Straight Groove (Aluminum), W4mm, H17mm, T4mm   363 (seconds) 104%   455 (seconds) 106% Example 4 Straight groove (made of aluminum), W3mm, H13mm, T4mm   378 seconds 108%   451 (seconds) 105% Example 5 Straight groove (made of aluminum) and both ends of Example 1 are chamfered to 6 mm   388 (seconds) 107%   469 (seconds) 109% Example 6 Straight groove (made of aluminum), W6mm, H13mm, T3mm   384 seconds 110%   481 (sec) 112% Example 7 Straight groove (made of aluminum), W4mm, H8mm, T4mm   385 (sec) 110%   469 (seconds) 109% Comparative Example 8 Straight Groove (Aluminum), W4mm, H13mm, T2mm   420 (sec) 120%   520 (sec) 121% Comparative Example 9 Radial Groove (Aluminum)   421 (seconds) 120%   524 (sec) 122% Comparative Example 10 No groove (made of aluminum)   451 (seconds) 124%   559 (sec) 130% Comparative Example 11 No groove (made of stainless steel)   462 (sec) 132%   602 (sec) 140% Comparative Example 12 Concentric Circular Groove (Aluminum)   493 (sec) 141%   585 (sec) 136%

According to the above embodiment, the recessed pan of the first embodiment having the groove width size W of the straight grooves 31 as 4 mm, the depth size H as 13 mm, and the thickness size T of the straight protrusions 21 as 4 mm (cooking) Vessel) took 350 seconds until the temperature was raised to 85 ° C, and 430 seconds until the temperature was increased to 95 ° C, so that the temperature was rapidly increased, showing the shortest time required.

Then, as in Examples 2 to 7, the thickness size T of the linear protrusion 21 is the same as that of Example 1, or 1.5 times, 3/4 times, or the depth size H of the linear groove 31. Same as Example 1, or about 1.3 times, about 0.6 times, or the like, or the groove width size W is the same as Example 1, 1.5 times, 3/4 times, or the like. Various experiments were carried out by chamfering both ends in a 6-mm R-shape to obtain a result of raising the temperature to the target set temperature at a rate close to 103% to 112% for Example 1. As described above, in Examples 1 to 7, the groove width size of the linear groove 31 is 3 to 6 mm, the depth size H is 8 to 17 mm, and the thickness dimension T of the linear protrusion 21 is determined. It exists in the range of 3-6 mm, and has favorable heat exchange efficiency.

On the other hand, in Comparative Example 8, although the parallel straight grooves 31 were formed over the entire bottom 11, the time required until the temperature was raised to the target set temperatures (85 ° C and 95 ° C) was 120% relative to Example 1, respectively. , 121% showed a lower heat exchange efficiency compared to Examples 1 to 7. The reason why the heat exchange efficiency is low is because the groove width size (W) and the depth size (H) of the linear groove 31 are in the range of 3 to 6 mm and 8 to 17 mm, respectively, but the thickness size T of the linear protrusion 21 is 2 mm. It is presumed that this is because a thin portion of the linear protrusion 21 is a factor because of being thin, and thermal energy is hardly transmitted to the root of the linear protrusion.

In Comparative Examples 9 to 12, radial grooves (aluminum), grooves (aluminum), grooves (stainless steel), and concentric grooves (aluminum) were formed, respectively. 120% until the target temperature was raised. It took time to ˜141% and thus proved to be at least 8% lower heat exchange efficiency than Example 1.

When the heat exchange efficiency is low, for example, since the radial groove of Comparative Example 9 has an open shape in which the end is widened, the flame is dissipated to the outside of the bottom 11 of the pot 1 as dissipation energy, so that the outer edge of the pot 1 is particularly necessary. It is presumed that the heat exchange efficiency is low as the heating of the side part is not good and the radial groove spacing is very small at the center of the bottom part which is installed to expand the surface heat transfer area, and the capture efficiency of the flame is significantly reduced. In addition, in the case of the concentric grooves of Comparative Example 12, the convex protrusions surrounding each groove act as partition walls that hinder the flow of the flame, thereby significantly lowering the convective heat transfer coefficient, and thus, the convective heat transfer is not good. The heat exchange efficiency is presumed to be low because the air layer staying in the film causes heat insulation.

In addition, in the home cooking vessel in which the straight grooves 31 are formed parallel to the bottom portion 11, the groove width size W of the straight grooves 31 to 6 mm, the depth size H of 8 to 17 mm, and the straight protrusions 21 For the comparative examples other than the thickness size (T) of 3 to 6 mm, except for the comparative example 8, it is not separately specified, but when the groove width size W of the linear groove 31 becomes narrower than the lower limit, the trapping efficiency of the flame is increased. It is not preferable because the surface heat transfer area of the bottom of the pot does not extend to the desired degree if it is significantly lowered and larger than the upper limit thereof. In addition, if the depth size H of the linear groove 31 is smaller than the lower limit, the desired surface heat transfer area cannot be increased, and the flame is emitted from the bottom of the pot so that effective heat transfer is not performed. The bottom of the pot cannot be reached so that the bottom of the pot cannot be effectively heated. When the thickness size T of the linear protrusions 21 is thinner than the lower limit thereof, as described above, the transfer of heat energy to the base of the linear protrusions 21 is lowered. On the contrary, when the thickness is larger than the upper limit, the surface heat transfer area decreases. Therefore, it is not preferable.

In addition, other pot-shaped cooking vessels are not described in detail, but the present invention may be equally applied without limitation to the shape of the container.

As described above, a plurality of linear protrusions are formed to protrude in parallel only on the outer surface of the bottom portion of the container to expand the contact area with the flame, that is, the outer surface heat transfer area, and at the same time, a high temperature between the linear protrusions. The linear grooves that form the flow path of the flame, which is the flow of the combustion gas, are formed in parallel, and each linear groove is formed in parallel by setting a plurality of parallel predetermined depths and groove widths so that thermal energy of the flame is not dissipated to the outside of the bottom of the vessel. It constitutes the flow path which does not inhibit the flame which is the flow of combustion gas. This not only prevents the deterioration of the convective heat transfer coefficient, but also increases the surface heat transfer area and at the same time, dissipates or dissipates the flame's thermal energy to the outside of the bottom of the vessel, which is a drawback of the vessel having a radial groove having a wider end. It is possible to prevent the reduction in the capture efficiency of as much as possible to provide a more economical cooking vessel that can efficiently cook (boiling, boiling, roasting, steaming, etc.) utilizing the combustion energy effectively as described in the experimental example. have.

In addition, if all the bottom edges of the linear protrusions are uniformly matched, as in claim 2, it can be safely placed on the gas burner.

In addition, in the structure in which the flames contact each other with a constant resistance over the entire length by making the both ends of the linear protrusions be chamfered as in Claims 3 and 4, for example, both ends are chamfered in the form of R (cut edges). As in this case, the contact resistance of the flame is reduced in that part, and the heat energy of the flame is dissipated to the outside of the bottom part of the container such as a pot, kettle, or pot, so that a large amount of combustion energy is lost. It is suitable for efficient heat exchange because it stagnates the flow of flame in the shape part and transfers heat energy to the container without loss, and the effect is absolute in pots, kettles and pots where the outer edge of the bottom part greatly influences the heating efficiency during cooking. Can be.

In addition, if the handle is installed at a position orthogonal to the straight protrusion as shown in claims 5 to 8, in addition to the above-described advantages, inconvenience in use such as burning the handle and accidents such as burns on the hand portion holding the handle can be prevented in advance. Designed to be considerate of both containers and cookers.

Claims (9)

Only the outer surface of the bottom of the vessel is formed to protrude in parallel to a plurality of linear protrusions in a constant thickness size to expand the contact area with the flame which is the flow of the hot combustion gas and at the same time the flow path of the flame between each linear protrusions The linear grooves are formed in parallel, and each linear groove is formed at a predetermined depth and groove width so that most of the heat energy of the flame captured by the linear grooves is transferred to the bottom of the container and is not dissipated to the outside of the bottom of the container. There is a cooking container. The method of claim 1, The container is a container of the recessed pots, kettles and pots, characterized in that the bottom edge of the linear projection of the outer surface of the bottom are all uniformly matched. The method of claim 1, A cooking vessel, characterized in that to increase the cross-sectional area of the straight grooves by making both ends of the straight protrusions have a shape that is not chamfered. The method of claim 2, Cooking vessels, characterized in that for increasing the cross-sectional area of the straight grooves by making both ends of the straight protrusions have a shape that is not chamfered. The method of claim 1, Cooking vessel, characterized in that to install a handle in a position orthogonal to the straight projection. The method of claim 2, Cooking vessel, characterized in that to install a handle in a position orthogonal to the straight projection.  The method of claim 3, wherein Cooking vessel, characterized in that to install a handle in a position orthogonal to the straight projection.  The method of claim 4, wherein Cooking vessel, characterized in that to install a handle in a position orthogonal to the straight projection.  The method according to any one of claims 1 to 8, And the thickness of the straight protrusions is 3 to 6 mm, the width of the grooves of the straight grooves is 3 to 6 mm, and the depth of the straight grooves is 8 to 25 mm.

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