KR101598169B1

KR101598169B1 - Hand roaster having double-layered floor structure

Info

Publication number: KR101598169B1
Application number: KR1020140142483A
Authority: KR
Inventors: 정병국
Original assignee: 정병국
Priority date: 2014-10-21
Filing date: 2014-10-21
Publication date: 2016-02-26

Abstract

The present invention relates to a hand roaster including a double-layered floor structure comprising: a main body part for heating a green bean accommodated in an internal space by receiving thermal energy from an outside; a plate part installed in the main body part so as to be decided into an accommodating space wherein the green bean is accommodated in the internal space and a transferring space for transferring thermal energy transferred from an outside to the accommodating space; and a support part connected to the main body part, and gripped by a user and supporting the main body part. The plate part has through holes in an upper surface so as to allow a shell separated from the green bean to flow to the transferring space from the accommodating space as heating the green bean. The support part includes a filling part with which the shell transferred from the transferring space is filled; and a gripping part connected to the filling part, and gripped by the user. Therefore, as a double-layered floor structure is equipped by installing a plate part in an upper side of a bottom surface of a main body part directly receiving thermal energy from an external heat source, an inside and an outside of a green bean are uniformly heated, thereby providing a hand roaster including a double-layered floor structure capable of effectively roasting the green bean.

Description

HAND ROASTER HAVING DOUBLE-LAYERED FLOOR STRUCTURE [0002]

The present invention relates to a hand roaster unit having a double bottom structure. More particularly, the present invention relates to a hand roaster unit having a double bottom structure, in which a plate portion is provided above a bottom surface of a main body, to which heat energy is directly supplied from an external heat source, The present invention relates to a hand roaster unit having a double bottom structure that can be uniformly heated inside and outside and has a through hole formed in a plate portion so that a shell of a fresh bean produced during roasting can be efficiently removed.

Roasting refers to the process of producing a unique taste and aroma of coffee by roasting and heating the raw beans. In other words, green beans are roasted and transformed into coffee.

The roaster base refers to a device for performing the above-described roasting, and can be classified into commercial and household according to purposes. The household roaster is composed of a structure suitable for small-scale production of coffee so that the coffee can be used at home.

In recent years, as the demand for coffee has increased explosively, the number of users using roasted roasted roasted roasted coffee at home has greatly increased.

These household roaster units can be classified into electric type and flame type according to the type of heat source, and flame type can be classified into porcelain type, water type and so on according to its structure.

The pottery type roaster is made of ceramics and is used to put green beans inside the body of ceramic materials and to roast the green beans by applying a flame from the outside.

The water-saving roaster is provided with a pair of metal nets in the form of a dish. The green noodles are roasted by putting the green noodles in the above-described metal nets and applying a flame from the outside.

Such pottery and water-based roaster is widely used at home because it is light in weight and low in price, but it is difficult to uniformly roast the green beans. In addition, So that contamination of the surrounding environment in which roasting is performed can not be prevented.

An object of the present invention is to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a heat exchanger which is provided with a plate portion above a bottom surface of a main body, The present invention provides a hand roaster unit having a double bottom structure that can be uniformly heated and has a through hole formed in a plate portion so that a shell of a fresh bean can be efficiently removed during roasting.

According to the present invention, the above object can be accomplished by providing a cooking device comprising: a main body for heating a green bean received in the inner space by receiving thermal energy from the outside; A plate portion provided on the main body portion such that the inner space is divided into a receiving space in which the green bean is received and a transmitting space in which heat energy transmitted from the outside is transmitted to the receiving space; And a support portion that is connected to the main body portion and is held by a user to support the main body portion, wherein the plate portion is configured such that a shell separating from the green bean as the green bean is heated flows from the accommodation space to the transfer space And a through hole is formed in the upper surface of the housing, the supporting portion includes a filling portion filled with the outer shell transferred from the transfer space, and a grip portion connected to the filling portion and gripped by the user By a hand roaster machine having a double bottom structure.

Further, the present invention is characterized in that an exhaust port is formed on an upper surface of the main body to be rotatably installed on the main body such that an upper surface of the receiving space is opened or closed, so that gas generated as the green bean is heated is exhausted to the outside, And an opening / closing part having an opening on an upper surface thereof so that the degree of heating can be confirmed from the outside.

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In addition, the filling part may include: a base part communicating with the transfer space and formed with a filling space, the space being filled with the outer casing; And a lid part rotatably installed on the base part.

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In addition, the filling portion may be formed in the base portion such that the width of the casing to flow along the direction from the transfer space toward the filling space is reduced, so that the casing enclosed in the filling space is prevented from flowing into the transfer space. And a barrier rib formed to be extended.

In addition, the plate portion may be provided with an inclined bottom surface.

In addition, the main body may be provided with an inclined bottom surface.

According to the present invention, the plate portion is provided on the bottom of the main body portion directly receiving the heat energy from the external heat source, and the double bottom structure is provided, so that the inside and outside of the green bean can be uniformly heated.

In addition, since the through hole is formed in the plate portion, the outer shell of the green bean produced in the roasting process can be effectively removed via the through hole.

Further, the exhaust port formed on the upper surface of the opening / closing part has an effect that the gas generated due to the heating of the green bean can be easily discharged to the outside.

Further, the opening formed on the upper surface of the opening / closing part has an effect that the degree of heating of the green bean can be confirmed from the outside.

In addition, the enclosure flowing through the through hole can be filled with the filling space communicated with the transfer space, and the cover enclosing the filling space can be easily discharged to the outside by the cover portion opening the one side of the filling space . Thereby, contamination of the surrounding environment in which roasting is performed can be prevented.

Also, the partition wall portion extending from the base portion effectively prevents the envelope filled in the filling space from flowing into the transfer space.

Further, since the bottom surface of the plate portion is provided as an inclined surface, there is an effect that the raw bean can be naturally stirred during the roasting process.

Further, since the bottom surface of the body portion is provided as an inclined surface, the outer shell separated from the living body during the roasting process easily flows from the transmission space to the filling space. Thereby, there is an effect that combustion of the outer shell is prevented.

1 is a perspective view of a hand loaster having a double bottom structure according to an embodiment of the present invention,
Fig. 2 is an exploded perspective view of a hand roaster unit having the double bottom structure of Fig. 1,
3 is a plan view of a hand floorer having the double floor structure of FIG. 1,
FIG. 4 is a side view of a hand roaster having the double floor structure of FIG. 1,
5 is a side cross-sectional view of the hand roaster unit having the double bottom structure of Fig. 1,
6 shows the inside of the filling portion of the hand loaster having the double bottom structure of FIG. 1,
FIG. 7 is a flowchart of a roasting method using a hand roaster unit having the double bottom structure of FIG. 1,
FIG. 8 is a diagram showing a step of introducing a roasting method using a hand roaster unit having the double bottom structure of FIG. 7,
Fig. 9 shows the heating step of the roasting method using the hand roaster unit having the double bottom structure of Fig. 7,
Fig. 10 shows the flow step of the roasting method using the hand roaster machine having the double bottom structure of Fig. 7,
FIG. 11 is a view showing a filling step of a roasting method using a hand roaster unit having the double floor structure of FIG. 7,
Fig. 12 shows the roasting completion stage and the evacuation stage of the roasting method using the hand roaster machine having the double bottom structure of Fig. 7;

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a hand loaster having a double bottom structure according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a perspective view of a hand floorer having a double floor structure according to an embodiment of the present invention, FIG. 2 is an exploded perspective view of a hand floorer having a double floor structure of FIG. 1, FIG. 4 is a side view of a hand roaster having a double bottom structure of FIG. 1, FIG. 5 is a side sectional view of a hand roaster having a double bottom structure of FIG. 1, 6 shows the inside of the filling part of the hand loaster machine having the double floor structure of FIG.

1 to 6, a hand roaster unit 100 having a double bottom structure according to an embodiment of the present invention includes a main body 110, a plate portion 120, a support portion 130, (140).

The main body 110 receives thermal energy from the outside and heats the green bean b accommodated in the inner space s1. The main body 110 is provided with an opening / closing part 140, which will be described later, And a plate portion 120 to be described later is installed in the inner space s1.

The main body 110 may be made of metal such as stainless steel or aluminum alloy but is not limited thereto and may be any material that can transmit heat energy from an external heat source to the internal space s1 efficiently, .

In addition, the bottom surface of the main body 110 is provided with an inclined surface. Thereby, the substances introduced into the transfer space s3 in the accommodating space s2, that is, the envelope p and shell, separated from the bean sprout b during the roasting process, and the burned envelope p, Etc. can be rapidly introduced into the filling space s4 described later. Therefore, it is effectively prevented that the envelope p and the like are constantly supplied with thermal energy in the transmission space s3 and burned.

The plate portion 120 is installed in the main body portion 110 across the internal space s1 so that the internal space s1 is communicated with the accommodating space s2 in which the fresh beverage b is received and the outside And a transfer space s3 for transferring heat energy to the accommodation space s2 described above.

The accommodating space s2 means a space in which the raw bean b is accommodated and is a space on the upper side of the internal space s1 defined by the plate portion 120. [ The receiving space s2 receives thermal energy in the form of conduction, convection, and radiation from a transfer space s3 described later and transfers the received thermal energy to the raw paper b to heat the raw paper b.

The transfer space s3 is a space on the lower side of the inner space s1 defined by the plate portion 120. [ The lower surface of the transfer space s3 is in direct contact with the external heat energy. Therefore, the transfer space s3 is quickly supplied with heat energy from the outside. Then, the thermal energy of the transfer space s3 transfers heat energy to the upper space in the form of conduction, convection, and radiation, that is, the receiving space s2.

The inner space and the outer space of the raw bean b can be evenly roasted by indirectly heating the fresh beans b without being directly heated by the receiving space s2 and the transfer space s3. More specifically, the double bottom structure of the plate portion 120 prevents the one surface of the green bean b from being directly and intensively exposed to the external heat source. At this time, the bottom face of the green bean (b) contacting the plate portion (120) is heated by the heat conduction, and at the same time, the side face and the upper face of the green bean (b) are heated in the form of convection and radiation. By this process, the thermal energy can be uniformly penetrated into the green bean (b), whereby the inside and outside of the green bean (b) can be roasted uniformly.

The upper surface of the plate portion 120 is provided with a through hole (not shown) on the upper surface thereof so that the sheath p separated from the bean sprocket b is heated to the transfer space s3 in the receiving space s2, g1) are formed.

The through hole g1 allows the green bean b to be heated in the receiving space s2, that is, the shell which is separated from the green bean b during the roasting process, that is, the envelope p and the burned envelope p And accompanying byproducts can easily flow into the space in which the bean sprouts b is accommodated and the transfer space s3 separated therefrom. Thus, pure coffee can be easily obtained in the process of obtaining coffee after the roasting process is completed.

Further, the bottom surface of the plate portion 120 is provided as an inclined surface. With this inclined surface, when roasting is performed in a state in which the user grasps the grasping portion 132, which will be described later, there is an effect that the raw bean b can be naturally agitated in the containing space s2.

The support portion 130 is coupled to the main body portion 110 by being held by the user and supporting the main body portion 110. The supporting part 130 includes a filling part 131 and a grip part 132.

The filling portion 131 includes a base portion 131a, a lid portion 131b and a partition wall portion 131c filled with the envelope p transmitted from the above-described transmission space s3.

The base portion 131a is formed with a filling space s4 which is a space in which the envelope p is filled and is communicated with the transmission space s3 and a lid portion 131b to be described later is provided.

The filling space s4 of the base portion 131a communicates with the transfer space s3. Therefore, the shells, that is, the shells p and the burned shells p, and accompanying byproducts separated from the green beans b in the accommodating space s2 during the roasting process are transmitted through the through holes g1 It can flow into the filling space s4 through the space s3 and be filled in the filling space s4.

The lid part 131b is installed on the base part 131a by rotating the lid part p so that the enclosure p filled in the filling space s4 is opened by opening one side of the filling space s4 described above .

After the roasting process is finished, the envelope (p) and the burnt envelope (p) filled with the filling space (s4) and accompanying by-products must be discharged to the outside. Therefore, the user rotates the lid portion 131b to open the one side of the filling space s4 so that the envelope p and the burnt envelope p filled in the filling space s4 and the accompanying by- Can be easily discharged to the outside.

The grip portion 132 is connected to the filling portion 131 by being gripped by the user, i.e., functioning as a handle.

It is preferable that the grip portion 132 is made of plastic, wood or the like so as to block heat energy transmitted from the body portion 110 via the filling portion 131. [

The partition wall portion 131c prevents the envelope p filled in the filling space s4 from flowing into the transfer space s3, is formed in the base portion 131a so as to reduce the width of the flow of the fluid (p).

By this partition wall portion 131c, an inverted triangular channel is formed in the filling space s4. More specifically, an inlet having a narrow width is formed in the direction toward the filling space s4 with respect to a point where the partition wall portion 131c starts to be extended from the base portion 131a, A relatively wide entrance is formed.

By this partition wall 131c, the envelope p filled in the filling space s4 is easily blocked from flowing back to the transfer space s3.

The opening and closing part 140 is formed with an exhaust port g2 on the top surface so that gas generated as the green bean b is heated is exhausted to the outside and an opening g2 is formed on the top surface so that the degree of heating of the green bean b can be confirmed from the outside g3 so that the upper surface of the receiving space s2 is opened or closed.

By this opening / closing part 140, the upper surface of the receiving space s2 can be opened or closed. Therefore, by opening the opening / closing part 140, the user can easily insert the fresh bean b into the receiving space s2. On the other hand, when the user closes the opening / closing part 140, heat loss Can be effectively prevented.

The gas generated in the roasting process, that is, the heating process of the green bean (b) can be easily discharged to the outside by the exhaust port g2 formed on the upper surface of the opening / closing part 140, The user can easily confirm the extent to which the raw bean b is heated during the roasting process.

Therefore, according to the hand roaster machine 100 having the double bottom structure according to the embodiment of the present invention including the main body 110, the plate portion 120, the support portion 130, and the opening / closing portion 140, (B) can be efficiently roasted by heating the inner and outer portions of the green beans (b) uniformly and the husks separated from the green beans (b) in the receiving space (s2) The outer shell p and accompanying byproducts are easily discharged to the outside, so that contamination of the surrounding environment in which roasting is performed can be effectively prevented.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a roasting method using a hand roaster having a double bottom structure according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 7 is a flowchart of a roasting method using a hand roaster unit having the double bottom structure of FIG. 1, FIG. 8 is a stage of the roasting method using a hand roaster unit having the double bottom structure of FIG. 7, 7 shows the heating step of the roasting method using the hand roaster machine having the double bottom structure of Fig. 7, Fig. 10 shows the flow step of the roasting method using the hand roaster machine having the double bottom structure of Fig. 7, Fig. 11 shows the filling step of the roasting method using the hand flooring roaster having the double floor structure of Fig. 7, Fig. 12 shows the roasting completion step of the roasting method using the hand roaster machine having the double floor structure of Fig. 7, FIG.

7, a roasting method (S100) using a hand roaster unit having a double bottom structure according to an embodiment of the present invention includes a loading step (S110), a heating step (S120), a flow step (S130) The filling step S140, the roasting completion step S150, and the discharging step S160.

As shown in FIG. 8, the applying step S110 is a step in which the user opens the lid part 131b and then inserts the fresh bean b into the receiving space s2 of the main body part 110. [ The inserted fresh bean b is seated on the upper surface of the plate portion 120.

9, in the heating step S120, after the closing step S110, when the user closes the lid part 131b, the external heat source is operated to supply heat energy to the main body part 110 . The above-described thermal energy is transferred from the bottom surface of the main body 110 to the transfer space s3, and then transferred to the receiving space s2 through conduction, radiation, and convection.

By this heat energy transfer process, the inner and outer portions of the green bean b accommodated in the accommodating space s2 are uniformly heated. Further, in the process of heating the green beans (b) by the heat transfer process described above, the husks of the green beans (b), i.e., the husks (p) and other by-products, are separated from the green beans (b).

10, the fluidizing step S130 is a step in which after the above-described heating step S120, the envelope p and other by-products separated from the fresh beet b are passed through the through holes g1 To the transfer space s3. Subsequently, the envelope p and other by-products that flow into the transfer space s3 flow into the filling space s4 along the bottom surface of the body portion 110, that is, the inclined surface.

By this flow step S130, the envelope p and other by-products can be continuously supplied with thermal energy and flow into the filling space s4 without being burnt.

11, the filling step S140 is a step in which the envelope p and other by-products which have flowed into the transmission space s3 by the above-described fluidization step S130 flow into the filling space s4, (s4). At this time, the backflow into the transfer space s3 from the filling space s4 such as the envelope p and other by-products is effectively prevented by the partition wall portion 131c provided on the base portion 131a.

As shown in FIG. 12, in the roasting completion step S150, the heating step S120 to the filling step S140 are repeated, so that the green bean b is sufficiently heated to complete the roasting. In the roasting completion step S150, the user confirms the heating state of the green bean b through the opening g3 formed in the opening and closing part 140. If it is determined that the green bean b is properly heated, the supply of the thermal energy is stopped , And the opening / closing part 140 is rotated to disengage the fresh bean b from the receiving space s2.

As shown in FIG. 12, the discharging step S160 is a step of discharging the envelope p and other by-products which have been filled in the filling space s4 by the filling step S140 described above. When the lid part 131b is pivoted by the user and one side of the filling space s4 is opened, the casing p and other by-products filled in the filling space s4 can be easily discharged to the outside.

Accordingly, as described above, the present invention includes the steps of injecting S110, heating S120, flowing S130, filling S140, completing roasting S150 and discharging S160. According to the roasting method (S100) using the hand roaster having the double bottom structure according to the embodiment, roasting of the green bean (b) is possible by uniformly heating the inner and outer portions of the green bean (b) the envelope p and the burned envelope p and the accompanying byproducts and the like which are separated from the green bean b in the first and the second seeds s1 and s2 are easily discharged to the outside so that contamination of the surrounding environment in which roasting is performed is effectively prevented .

The scope of the present invention is not limited to the above-described embodiments, but may be embodied in various forms of embodiments within the scope of the appended claims. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention as defined by the appended claims.

100: hand roaster machine having a double bottom structure according to an embodiment of the present invention
110: main body part 120: plate part
130: support part 131: filling part
131a: base portion 131b: lid portion
131c: partition wall portion 132:
140:
s1: interior space s2: accommodation space
s3: Transfer space s4: Filled space
g1: through hole g2: exhaust port
g3: opening b: green bean
p: sheath
S100: Roasting method using a hand roaster machine having a double bottom structure according to an embodiment of the present invention
S110: input step S120: heating step
S130: Flowing step S140: Filling step
S150: Roasting completion step S160: Discharging step

Claims

A main body which receives heat energy from the outside and heats the fresh beans received in the internal space;
A plate portion provided on the main body portion such that the inner space is divided into a receiving space in which the green bean is received and a transmitting space in which heat energy transmitted from the outside is transmitted to the receiving space;
And a support portion coupled to the main body portion and supported by the user to support the main body portion,
The plate portion
A through hole is formed in the upper surface so that the outer shell separating from the green bean flows from the receiving space to the transfer space as the green bean is heated,
The support portion
And a grasping portion coupled to the filling portion and gripped by the user. The hand roaster of claim 1, wherein the grip portion is formed of a synthetic resin.

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The method according to claim 1,
Wherein an exhaust port is formed on an upper surface of the main body so that gas generated when the green bean is heated is exhausted to the outside, Further comprising: an opening / closing portion having an opening formed on an upper surface thereof so as to be able to be confirmed.

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The method of claim 3,
The filling unit
A base portion which is in communication with the transmission space and in which a filling space is formed, the space being filled with the outer casing; and a cover which is rotatably supported on the base portion so that the cover, which is filled in the filling space, And a lid provided on the bottom of the hand floor.

6. The method of claim 5,
The filling unit
A partition wall portion extending from the base portion in such a manner that the width of the envelope flowing along the direction toward the filling space in the transmission space is reduced so that the envelope filled in the filling space is prevented from flowing into the transmission space; Further comprising a second floor structure. &Lt; RTI ID = 0.0 > 11. < / RTI >

The method according to claim 6,
The plate portion
Wherein the bottom surface is provided with an inclined surface.

8. The method of claim 7,
Wherein,
Wherein the bottom surface is provided with an inclined surface.