KR102360068B1 - the sous-vide cooking device - Google Patents

Abstract

The present invention relates to a sous-vide cooking chamber, and more specifically, to a large capacity sous-vide cooking chamber which comprises: a chamber (10) accommodating water and maintaining the inside in a vacuum state; a heating device (100) heating the chamber (10); and a basket (20) provided to be movable up and down in the inside of the chamber (10) and accommodating meat therein, wherein the basket (20) has a structure in which an upper side is opened, a plurality of holes are formed in a component surface, and a part of a side surface is rotated to the outside to be opened.

Description

Large-capacity sous vide cooking chamber {the sous-vide cooking device}

The present invention relates to a sous vide cooking chamber, and more particularly, to a chamber 10 for accommodating water and maintaining the inside in a vacuum state; a heating device 100 for heating the chamber 10; A basket 20 is provided to be movable up and down in the chamber 10 and accommodates meat therein, and the basket 20 has an open upper side, and a plurality of holes are formed in the component surface. It relates to a large-capacity sous vide cooking chamber, characterized in that a part of the side is rotated to the outside and has a structure that can be opened.

In general, sous vide is a recipe for maintaining the best nutrients, texture, taste, etc. through a low-temperature vacuum recipe. It was first devised in 1799 by Earl Rumford of England as a form of using air, and was used in foie gras by Georges Pralue in 1974 as a food preservation method that was highlighted by American and French engineers in the 1960s. , a recipe developed by Bruno Gusol.

The advantage of this sous vide recipe is that it retains the original taste of the ingredients and removes all of the best texture, flavor, and nutrients. It can keep the appearance and moisture, and has the characteristic that the outside and inside of the food are heated evenly.

For example, in the case of pork cutlet or fried chicken, if you put the meat in high temperature oil of 150 ~ 250 ℃ after frying the meat, it is fried by the high temperature oil. In this case, the outer skin coated with the high-temperature oil is fried crispy, while the meat is cooked slowly. As this becomes less, there is a problem of lowering the inconvenient ingestion and texture.

On the other hand, the sous vide recipe has the effect of improving the inconvenient and texture of intake as the batter and the meat are cooked almost simultaneously as they are slowly cooked at a low temperature.

However, when sous vide cooking is performed in a large capacity, there are problems in that food cannot be uniformly heated in the sous vide cooking chamber. The system shown in FIG. 1 relates to a conventional sous vide cooking chamber, which is filled with water 1 in the chamber 10 and vacuum-packed meat 2 to be cooked sous vide is put into it and heated to a constant temperature for a certain period of time. will do

Usually, a heating device 100 is provided at the lower part of the chamber to heat the chamber, and the meat 2 located on the bottom surface of the chamber is heated to a hotter temperature, etc., depending on the position and amount of meat to be stacked. There is a problem that is very non-uniform.

In addition, when the meat is put into or removed from the chamber before or after cooking, since the operator has to lift the meat one by one from the upper side of the chamber, the worker's fatigue is high and the efficiency is very low.

The present invention has been devised to solve the above problem, and it is an object of the present invention to provide a sous vide cooking chamber in which the heat energy applied to the meat is evenly distributed during sous vide cooking so that the degree of heating of the meat in the chamber is uniform.

In addition, it is an object of the present invention to provide a sous vide cooking chamber that can improve the work efficiency of the operator and reduce the fatigue of the operator when putting or removing the meat from the chamber.

The present invention provides the following problem solving means in order to solve the above problems.

Chamber 10 for receiving water and maintaining the inside in a vacuum state;

a heating device 100 for heating the chamber 10;

A basket 20 provided to be movable up and down in the chamber 10 and accommodating meat therein; includes;

The basket 20 has an open upper side, a plurality of holes are formed in the construction surface, and a part of the side surface is rotated to the outside to be opened.

It provides a large-capacity sous vide cooking chamber.

A pillar portion 25 is formed on one side of the basket 20, and the pillar portion 25 is provided connected to an actuator, and the basket 20 is vertically moved and horizontally moved by the actuator. do.

It further includes a plurality of ultrasonic generator 30 provided on the side of the chamber (10).

The present invention has been devised to solve the above problem, and has the effect of providing a sous vide cooking chamber in which the heat energy applied to the meat is evenly distributed during sous vide cooking so that the degree of heating of the meat in the chamber is uniform.

In addition, there is an effect of providing a sous vide cooking chamber that can improve the worker's work efficiency and lower the worker's fatigue when putting meat in or out of the chamber.

1 is a configuration diagram of a conventional sous vide cooking chamber;
2 is a block diagram of a sous vide cooking chamber according to the present invention;
3 is a block diagram of a bracket of a sous vide cooking chamber according to the present invention;
4 is a block diagram of a bracket of a sous vide cooking chamber according to the present invention;
5 is a working diagram of a sous vide cooking chamber according to the present invention;
6 is a block diagram of a sous vide cooking chamber according to the present invention;
7 is a block diagram of a sous vide cooking chamber according to the present invention;
8 is a block diagram of a sous vide cooking chamber according to the present invention;
9 is a block diagram of a sous vide cooking chamber according to the present invention;

Additional objects, features and advantages of the present invention may be more clearly understood from the following detailed description and accompanying drawings.

Prior to the detailed description of the present invention, the present invention can make various changes and can have various embodiments, and the examples described below and shown in the drawings are not intended to limit the present invention to specific embodiments. No, it should be understood to include all modifications, equivalents, and substitutes included in the spirit and scope of the present invention.

When a component is referred to as being “connected” or “connected” to another component, it may be directly connected or connected to the other component, but it is understood that other components may exist in between. it should be On the other hand, when it is said that a certain element is "directly connected" or "directly connected" to another element, it should be understood that the other element does not exist in the middle.

The terms used herein are used only to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise. In the present specification, terms such as “comprise” or “have” are intended to designate that a feature, number, step, operation, component, part, or combination thereof described in the specification exists, but one or more other features It is to be understood that this does not preclude the possibility of addition or existence of numbers, steps, operations, components, parts, or combinations thereof.

In addition, terms such as "...unit", "...unit", "...module", etc. described in the specification mean a unit that processes at least one function or operation, which includes hardware or software or hardware and It can be implemented by a combination of software.

In addition, in the description with reference to the accompanying drawings, the same components are assigned the same reference numerals regardless of the reference numerals, and the overlapping description thereof will be omitted. In describing the present invention, if it is determined that a detailed description of a related known technology may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted.

The present invention provides the following problem solving means in order to solve the above problems.

Chamber 10 for receiving water and maintaining the inside in a vacuum state; a heating device 100 for heating the chamber 10; and a basket 20 provided to be movable up and down in the chamber 10 and accommodating meat therein.

The sous vide cooking chamber of the present invention relates not to a small-capacity cooking device used at home, but to a large-capacity cooking device having a capacity of 500 liters or more of water in the chamber, as used in a large factory.

The chamber 10 has a structure that can contain water, and it is preferable that a cover part that can block the space in the chamber from the outside is provided on the upper part. The cover part and the chamber body are completely in close contact to maintain the inside of the chamber in a vacuum state.

A feature of the present invention lies in the structure of the basket 20 . The basket 20 has an open upper side, and a plurality of holes are formed in the construction surface, and a part of the side surface is rotated to the outside to be opened.

3 and 4, it is composed of a bottom surface 22 and a plurality of side surfaces (23). A plurality of holes are formed in the bottom surface 22 and the side surface 23 . This is to ensure that the basket 20 is submerged in the water in the chamber 10 and the water circulated in the chamber can freely circulate in the basket 20 as well.

A pillar portion 25 is formed on one side of the basket 20, and the pillar portion 25 is provided connected to an actuator, and the basket 20 is vertically moved and horizontally moved by the actuator. do.

The cover part has a hole through which the pillar part 25 can pass, and has a structure in which the basket 20 can move even when the cover part is covered.

The present invention has a structure in which the front of the basket 20 is opened to the outside while the basket 20 is moved to the outside of the chamber. This is shown in FIGS. 4 and 5 . This has the advantage that workers can easily take out the meat inside.

It further includes a plurality of ultrasonic generator 30 provided on the side of the chamber (10). The ultrasonic generator not only has the effect of evenly circulating the water by giving a shock wave to the water, but also has the advantage of further accelerating the softening of the meat through fine stimulation.

6 to 8 , a plurality of ultrasound generators 30 are arranged at a predetermined interval on the sidewall of the chamber. The ultrasonic generator 30 is formed to have a length and is installed in the form of standing up in the depth direction of water.

In particular, when attached to the inside of the side wall of the opposite chamber, the direction of generating ultrasonic waves is provided to be inclined in the vertical direction of the wall, and the ultrasonic generating directions of the ultrasonic wave generator provided on the opposite side walls are provided in opposite directions.

This is shown in FIG. 7 . That is, if the ultrasonic generator of one wall is provided in the right direction, the ultrasonic generator of the other opposite wall is provided in the left direction.

This is to allow water to circulate by setting the ultrasonic wave direction as described above. In addition to promoting the meat softening function through ultrasound, it provides a horizontal circulation of fire. In particular, since the ultrasonic generator has a length in the depth direction of water, it is important to generate ultrasonic waves in the depth direction of the water.

As shown in FIG. 9 , the basket 20 extends to the connection part 25 and is connected to the driving part 41 . The driving part 41 allows the basket 20 to move up and down through the connection part 25 . In addition, the driving unit 41 is connected to the rail 40 upward, and moves the basket 20 in the horizontal direction along the rail.

The basket 20 is located in the inner layer of the chamber 10 through the rail, and after the meat 2 is put, it is processed after entering the chamber 10 through the rail again. After the processing is completed, the basket 20 comes out to the outside of the chamber 10 again through the rail, and the operator can comfortably unload the meat.

As described above, although the embodiments have been described with reference to the limited drawings, those skilled in the art may apply various technical modifications and variations based on the above. For example, the described techniques are performed in an order different from the described method, and/or the described components of the system, structure, apparatus, circuit, etc. are combined or combined in a different form than the described method, or other components Or substituted or substituted by equivalents may achieve an appropriate result.

The embodiments described in this specification and the accompanying drawings are merely illustrative of some of the technical ideas included in the present invention. Therefore, since the embodiments disclosed in the present specification are for explanation rather than limitation of the technical spirit of the present invention, it is obvious that the scope of the technical spirit of the present invention is not limited by these embodiments. Modifications and specific embodiments that can be easily inferred by those skilled in the art within the scope of the technical spirit included in the specification and drawings of the present invention should be interpreted as being included in the scope of the present invention.

Claims (3)

Chamber 10 for receiving water and maintaining the inside in a vacuum state;
a heating device 100 for heating the chamber 10;
A basket 20 provided to be movable up and down in the chamber 10 and accommodating meat therein; includes;
The basket 20 has an open upper side, a plurality of holes are formed in the construction surface, and a part of the side surface is rotated to the outside to be opened.
Large capacity sous vide cooking chamber
The method according to claim 1,
A pillar portion 25 is formed on one side of the basket 20, and the pillar portion 25 is provided connected to an actuator, and the basket 20 is vertically movable and horizontally movable by the actuator.
Large capacity sous vide cooking chamber
The method according to claim 1,
Further comprising a plurality of ultrasonic generator 30 provided on the side of the chamber 10,
Large capacity sous vide cooking chamber

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