KR101473920B1 - Apparatus for cooking food - Google Patents

Abstract

According to another aspect of the present invention, there is provided a food cooking apparatus comprising: a first cooking chamber accommodating firewood and generating heat energy through combustion of the firewood; A stover placed on top of the first cooking chamber and heated by heat energy transmitted from the first cooking chamber; A first galleon cover installed at the top of the rock and having at least one water supply hole formed therein; A water feeder installed at an upper end of the first cooking chamber cover and supplying water through the at least one water feed hole to the dirt located inside the first cooking chamber lid; A steam passage for transferring steam generated through contact between the heated sludge and water supplied from the water supplier through the water supply hole of the first cooking chamber cover from the first cooking chamber to the second cooking chamber; And a second cooking chamber for accommodating at least one of food, cotton, a circular perforated plate, and a sanitary napkin, and heating the food stored in the cooking cavity through the steam supplied from the first cooking chamber through the steam channel do.

Description

{APPARATUS FOR COOKING FOOD}

[0001] The present invention relates to a food cooking apparatus, and more particularly, to a food cooking apparatus capable of easily controlling the temperature and concentration of steam, And a cooking device.

In general, smoked food means that the food is cooked (smoke) so that the sweet ingredient is absorbed and a unique flavor can be felt. Therefore, smoked cooking is advantageous in that it does not burn and has a taste of smoked smoke compared with the direct firing method. For smoked cooking, you must be able to control the temperature of the smokes. This is because the temperature control of the heat can shorten the cooking time depending on the type of food.

Also, the concentration of smoke should be adjusted in the preparation cooker. This is because the taste and flavor of the food can be controlled depending on the concentration of the water. In addition, in the case of using the smoked method, the structure and arrangement of the grill must be designed because a large amount of the smoked food must be cooked.

However, in the case of the conventional smoked cooking machine, it is difficult to control the flavor and taste because there is no means for controlling the concentration of smoked meat, a separate air supply fan must be installed, and the structure for forcibly circulating the cooking position by the chain driving device is used. Is complicated.

In addition, since the smoked cooker of the prior art is made of transparent tempered glass so that the inside can be seen, the heat loss is increased because the hot insulating material is not installed on the inner wall of the smoked room, the heat loss is increased because the hot insulating material is not installed on the inner wall of the smoked room, There is a problem that it takes much time and fuel to reach the cooking temperature because the fire resistant coating having a high infrared emissivity is not applied to the inner wall of the smoke chamber.

Also, in the conventional smoked cooking machine, the food is baked in the smokestack located in the vertical upper part of the combustion chamber, so that the juice secreted from the inside of the food produced in the smoked process falls into the combustion chamber and burns the food or blackishes it, , And harmful substances such as dioxins, which are known as carcinogens, are contained in food.

It is an object of the present invention to provide a food cooking method and a food cooking method capable of easily adjusting the temperature and the concentration of the bean sprouts so that the bean sprouts can be cooked with a large amount of steam while being circulated by the natural convection system, Device.

Another object of the present invention is to provide a food cooking apparatus in which the first cooking chamber is realized as a refractory brick capable of withstanding high temperatures and thus the temperature of the cooking chamber is raised in a short time in spite of a small amount of fuel consumption to reduce cooking time and fuel waste .

Another object of the present invention is to provide a food cooking apparatus capable of separating the first and second cooking chambers and delivering heat through the steam channel and preventing the generation of carcinogenic substances such as dioxins by preventing blacking or grilling .

According to an aspect of the present invention, there is provided a food cooking apparatus comprising: a first cooking chamber accommodating firewood and generating heat energy through combustion of the firewood; A stover placed on top of the first cooking chamber and heated by heat energy transmitted from the first cooking chamber; A first galleon cover installed at the top of the rock and having at least one water supply hole formed therein; A water feeder installed at an upper end of the first cooking chamber cover and supplying water through the at least one water feed hole to the dirt located inside the first cooking chamber lid; A steam passage for transferring steam generated through contact between the heated sludge and water supplied from the water supplier through the water supply hole of the first cooking chamber cover from the first cooking chamber to the second cooking chamber; And a second cooking chamber for accommodating at least one of food, cotton, a circular perforated plate, and a sanitary napkin, and heating the food stored in the cooking cavity through the steam supplied from the first cooking chamber through the steam channel do.

Further, in the food cooking apparatus according to an embodiment of the present invention, the mortar includes at least one of elvan and gravel, the content of the elvan is at least one of 30% to 50% The content of the gravel in the mortar is a content of any one of 50% to 70%, and the heating time of the mortar is set in the range of 3 hours to 5 hours.

In addition, in the food cooking apparatus according to an embodiment of the present invention, a circular porous plate is installed at the lower end of the second cooking chamber, and a layer is formed in the order of a bellworm, wormwood, motherwort, rice straw, , And the steam is three-dimensionally transmitted along the circumference of the cauldron to cook the food.

According to the food cooking apparatus of the present invention, it is possible to improve the heat transfer efficiency of the steam cooking through the improvement of the structure of the apparatus in a modern manner so that a large amount of food can be uniformly cooked.

According to the food cooking apparatus of the present invention, the first cooking chamber is realized as a refractory brick which can withstand high temperatures, so that the temperature of the cooking chamber can be raised in a short time in spite of a small amount of fuel consumption, and the cooking time and fuel waste can be reduced have.

According to the food cooking apparatus of the present invention, the first cooking chamber and the second cooking chamber are separated from each other, heat is transmitted through the steam channel, and black burning or grinding is prevented, thereby preventing generation of carcinogenic substances such as dioxin Can be obtained.

FIG. 1 is a perspective view showing the outline of a food cooking apparatus according to the present invention.
FIG. 2 is a perspective view showing a state where a cover of a first cooking chamber and a second cooking chamber of an apparatus for cooking food according to the present invention is opened. FIG.
3 is an internal cross-sectional view illustrating generation and flow of steam in the food cooking apparatus of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a perspective view showing the outline of a food cooking apparatus according to the present invention.

The food cooking apparatus according to the present invention includes a furnace 100, a firewood 110, an oven 120, a kiln 130, a steam adjusting motor 170, a first cooking chamber lid 180, a water supply automatic valve 190, A water supply hole 200, a sprinkler 210, a first temperature sensor 250, a second cooking chamber 310, a second cooking chamber cover 360, a steam discharger 380, and a control unit 400.

The furnace 100 is formed as a cube, the firewood 110 is piled up in two to three stages inside the furnace 100, and a square hole is arranged at the lower side of the furnace 100 to form the second to third stages . At least one corner may be provided on one or more corner surfaces formed in the furnace 100. A carrying handle may be provided on the front of the furnace 100. The carrying handle can insert and discharge the furnace 100 into and out of the furnace 120. The firewood 110 accumulated inside the furnace 100 can be ignited and inserted into the furnace 120.

Further, the kiln 130 may be formed of a refractory brick formed of a rectangular parallelepiped and capable of withstanding a high temperature of 1,580 DEG C or higher. An oven 120 may be formed on the front surface of the kiln 130. The furnace 100 may be formed in a square and circular shape. A first cooking chamber cover 180 may be installed at the upper end of the furnace 100. The first cooking chamber cover 180 is formed in a semicircular shape and may be formed in one to four rows. One or more sprinklers 210 may be inserted into the upper end of the first cooking chamber cover 180 and installed therein. A first temperature sensor 250 may be installed at the third row of the first cooking chamber cover 180. The first cooking chamber cover 180 may block the heat emitted from the firewood 110 from being released to the outside.

In addition, the water supply automatic valve 190 may communicate with one or more sprinklers 210 through the water supply hole 200. The steam adjusting motor 170 may be installed at the center of the upper right side of the kiln 130. The second cooking chamber 310 may have a cauldron shape and may be installed at the end of the kiln 130. The second cooking chamber cover 360 is formed in the shape of a lid and can block the steam 240 supplied into the second cooking chamber 310 from being discharged to the outside. A steam discharger 380 may be installed at the upper end of the handle of the second cooking chamber cover 360.

In addition, a second temperature sensor 370 may be installed at the vertical lower end of the steam discharger 380. A control panel 400 may be installed on the right side of the kiln 130. The control panel 400 may be implemented as a columnar support at the center of a quadrangular pedestal, and may have a rectangular parallelepiped shape at its upper end. The control panel 400 receives signals from the first temperature sensor 250 and the second temperature sensor 370 to control the steam conditioning motor 170 and the water supply automatic valve 190 and the steam ejector 380 have.

FIG. 2 is a perspective view showing a state where a cover of a first cooking chamber and a second cooking chamber of an apparatus for cooking food according to the present invention is opened. FIG.

The food cooking apparatus according to the present invention includes a burner 100, a firewood 110, an oven 120, a kiln 130, a first cooking chamber 140, a stone 150, a steam control plate 160, The first cooking chamber cover 170, the first cooking chamber cover 180, the water supply automatic valve 190, the water supply hole 200, the sprinkler 210, the steam channel 300, the second cooking chamber 310, The food 350 may include potatoes, sweet potatoes, corn, meat, and the like. The foodstuff 350 may include a perforated plate 330, a cotton cloth 340, a food 350, and a second cooking chamber cover 360.

The furnace 100 is formed as a cube, the firewood 110 is piled up in two to three stages inside the furnace, and the square holes are arranged in the bottom of the furnace, so that the furnace 100 can be implemented in two to three stages. At the bottom of the furnace 100, one or more wheels may be installed. A carrying handle may be provided on the front of the furnace 100. The carrying handle can insert and discharge the furnace 100 into and out of the furnace 120. The firewood 110 accumulated inside the furnace 100 can be ignited and inserted into the furnace 120.

Further, the kiln 130 may be formed of a refractory brick formed of a rectangular parallelepiped and capable of withstanding a high temperature of 1,580 DEG C or higher. An oven 120 may be formed on the front surface of the kiln 130. The furnace 100 may be formed in a square and circular shape. A first cooking chamber cover 180 may be installed at the upper end of the furnace 100. The first cooking chamber cover 180 is formed in a semicircular shape and can be implemented in one to four rows. One or more sprinklers 210 may be inserted into and installed in the upper portion of the first cooking chamber cover 180.

Also, a first temperature sensor 250 may be installed at the third row terminus of the first cooking chamber cover 180. The first cooking chamber cover 180 may block the steam 240 blowing out from the dock 150 from being discharged to the outside. In the first cooking chamber 140, a masonry 150 may be accommodated. The mortar 150 may be formed at a ratio of 30% to 50% of elvan stone and 50% to 70% of gravel.

The water supply automatic valve 190 may be sprayed with water 220 through at least one sprinkler 210 through the water supply hole 200. The steam adjusting motor 170 may be installed at the center of the upper right side of the kiln 130. The steam regulating motor 170 is connected to at least one steam regulating plate 160 and the amount of opening and closing of the steam regulating motor 170 is controlled to control the supply amount of the steam.

In addition, the second cooking chamber 310 may be installed at the end of the kiln 130 in the shape of a cauldron. At least one steam passage 300 may be formed in the inner bottom of the second cooking chamber 310. At least one strainer 320 may be installed on the upper end of the at least one steam passage 300. A circular perforated plate 330 may be installed on the upper side of the at least one rower 320. The circular perforated plate 330 may have one or more circular holes formed in a radial direction at the center, and a handle may be provided at the tangent of the circumference.

In addition, a cloth 340 may be provided on the top of the circular perforated plate 330. A second cooking compartment cover 360 may be installed after the food 350 is installed on the upper surface of the cotton cloth 340. The second cooking chamber cover 360 is formed of a lid and can block the steam 240 supplied to the second cooking chamber 310 from being discharged to the outside. A steam discharger 380 may be installed at the upper end of the handle of the second cooking chamber cover 360.

In addition, a second temperature sensor 370 may be installed at a vertical lower end of the steam discharger 380. A control panel 400 may be installed on the right side of the kiln 130. The control panel 400 may be implemented as a columnar support at the center of a quadrangular pedestal and a rectangular parallelepiped at the top. The control panel 400 receives signals from the first temperature sensor 250 and the second temperature sensor 370 to control the steam conditioning motor 170 and the water supply automatic valve 190 and the steam ejector 380 have.

3 is an internal cross-sectional view illustrating generation and flow of steam in the food cooking apparatus of the present invention.

The food cooking apparatus according to the present invention can be realized as a refractory brick formed of a rectangular parallelepiped of a kiln 130 and capable of withstanding a high temperature of 1,580 ° C or more. At the bottom of the right side of the kiln 130, the firebox 120 may be formed in a rectangular shape. In the furnace (100), firewood (110) is piled up in two to three stages and can be ignited in the furnace (120). A first cooking chamber 140 may be installed at the upper end of the furnace 110. The rock 150 accommodated in the first cooking compartment 140 may be formed at a ratio of 30% to 50% of elvan stone and 50% to 70% of gravel.

In addition, the dirt 150 may be heated for 3 to 5 hours. The heated sands 150 can be heated to 300 DEG C or higher. A first cooking chamber cover 180 may be installed at the upper end of the first cooking chamber 140. A first temperature sensor 250 and one or more sprinklers 210 may be installed at the upper end of the first cooking chamber cover 180. When the temperature of the first temperature sensor 250 is 300 ° C or higher, the water supply automatic valve 190 may be rotated in the direction of arrow 2 to be supplied to at least one sprinkler 210. When the temperature is lower than 300 ° C, the supply of the water 220 may be interrupted by being rotated in the direction (1).

In addition, at least one sprinkler 210 may have one or more deflectors formed at the lower end thereof. One or more of the deflectors may spray and adjust the radiation angle and radiation pattern of the water 220. The water 220 may be radiated to the sprayer 230 by one or more of the deflectors being received at a rotational radius upon rotation. The spray water 230 may be brought into contact with the surface of the heated mortar 150 to produce hot steam 240. The steam 240 may be supplied to the second cooking chamber 310 along the at least one steam passage 300. The steam 240 can be variably supplied according to the opening / closing amount of the steam control plate 160.

In addition, the at least one steam passage 300 may communicate with the second cooking chamber 310. The second cooking chamber 310 may be realized as the cauldron. A second cooking cavity cover 360 may be installed on the upper end of the second cooking chamber 310. The second cooking cavity cover 360 may be formed in the shape of a pot lid. The steam 240 may be discharged to the outlet of the at least one steam passage 300 and contacted with the hay fever 320. The steam 240 reacted with the sanayasia (320) may contain a herbal medicine ingredient beneficial to the human body and may be dispersed in one or more circular holes formed in the circular perforated plate (330).

Also, the steam 240 passes through the cotton cloth 340 and heat is uniformly transmitted to the food 350 to be cooked. The handle may be installed at the upper center of the second cooking chamber cover 360, and a steam discharger 380 may be installed at the upper end of the handle. The steam discharger 380 is opened at the time when the cooking of the food 350 is completed and the steam 240 can be discharged to the outside. A second temperature sensor 370 is provided at the lower vertical end of the steam discharger 380 to sense the temperature inside the second cooking chamber 310 and to uniformly cook the food 350.

While the invention has been shown and described with reference to certain preferred embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. This is possible.

Therefore, the scope of the present invention should not be limited to the described embodiments, but should be determined by the equivalents of the claims, as well as the claims.

100: Furnace 110: Firewood
120: The fireplace 130: The fireplace
140: The first galley 150: The rocks
160: Steam control panel 170: Steam control motor
180: First cooking chamber cover 190: Water supply automatic valve
200: water supply hole 209: water supply device
210: sprinkler 220: water
230: Number of sprays 240: Steam
250: first temperature sensor 300: steam flow path
310: 2nd galley 320: Sanayaso
330: circular perforated plate 340: cotton cloth
350: Food 360: Second galley cover
370: Second temperature sensor 380: Steam ejector
400: Control Panel

Claims (3)

A first cooking chamber (140) accommodating the firewood (110) and generating thermal energy through combustion of the firewood (110);
A stover 150 placed on top of the first cooking chamber 140 and heated by heat energy transmitted from the first cooking chamber 140;
A first cooking cavity cover 180 installed on the top of the rock 150 and having at least one water supply hole 200 formed therein;
The water is supplied to the dirt 150 located inside the first compartment lid 180 through the at least one water supply hole 200, A water supplier 209;
The steam 240 generated through the contact between the heated sludge 150 and the water 220 supplied through the water supply hole 200 of the first cooking chamber cover 180 from the water feeder 209 A steam passage 300 for transferring the steam from the first cooking chamber 140 to the second cooking chamber 310; And
The first cooking chamber 140 is provided with at least one of the food 350, the cotton cloth 340, the circular perforated plate 330, and the sanatorium 320, A second cooking chamber 310 through which the food 350 accommodated therein is heated through the steam 240,
And a cooking device for cooking food. The method according to claim 1,
Wherein the mortar 150 is composed of 30 to 50 wt% of elvan and 50 to 70 wt% of gravel and the heating time of the mortar 150 is set to a range of 3 to 5 hours. Cooking device. The method according to claim 1,
A circular porous plate 330 is installed at the lower end of the second cooking chamber 310 and a layer is formed in the order of a bellworm, a wormwood, a motherwort, a rice straw, And the food is cooked in three dimensions.

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