KR19990039981A - Cooling insulation device and method of induction heating rice cooker - Google Patents

Abstract

The present invention relates to a thermal insulation of an induction heating rice cooker, and an air passage formed on the inner case of the main body relates to a cooling and thermal insulation device and method of the induction heating rice cooker to maintain a proper warming temperature within a short time after cooking.

Induction heating rice cooker according to the present invention is formed in the bottom through-hole through which the outside air is introduced and the outer case forming the outer body, the air passage is formed on the bottom and the inner case is seated between the oven and the outer case and the inner case And a cooling thermostat and a cooking key input step including a cooling fan for smooth air flow to the air passage through the through hole, and a cooking step in which a blowing fan is driven and cooking is performed according to the cooking key input; After the cooling fan is driven to continue the cooling step of the induction heating rice cooker consisting of a thermal insulation step, a determination step of determining whether the predetermined temperature is reached during the warming step and a control step of controlling the driving of the blower fan according to the determined temperature It is a technical point. The formation of the air passage allows the rapid cooling and warming of the oven by the introduction of external air, and thus the effect of eating more delicious rice.

Description

Cooling insulation device and method of induction heating rice cooker

The present invention relates to thermal insulation of an induction heating rice cooker, and more particularly, to form an air passage on the inner case of the main body so that the proper thermal insulation temperature can be maintained within a short time after cooking due to the inflow of external air by driving a blower fan. It relates to a cold insulation device and a method of an induction heating rice cooker.

In general, in recent years, instead of cooking using gas, etc., electric cooking rice that cooks using a convenient electricity is used a lot, the electric heating rice cooker is roughly divided into the indirect heating method and the unheating method according to the heating principle.

Indirect heating method is the heater is heated in accordance with the supply of external power and the heater heat is delivered to the oven containing rice to cook, Induction heating method is the magnetic induced by the supply of external power is transferred to the oven The oven itself generates heat by porcelain transferred to the oven to cook.

First, a brief look at the configuration of a general induction heating rice cooker by the induction heating method with reference to FIG. As shown, the induction heating rice cooker includes a main body 4 and a cover 2 for opening and closing the main body, and an oven 6 is receivably installed inside the main body 4. An upper heater 3 is installed inside the lid 2, and a side heater 9 is provided on the inner case 4a of the main body 4 adjacent to the upper side of the oven 6. The heaters 3 and 9 are mainly operated when kept warm, and sometimes used as auxiliary heat sources when heated. On the inner case 4a of the main body 4, which is close to the bottom of the oven 6, a working coil 8 that operates as a heating source is wound.

On the other hand, a number of necessary parts are installed inside the main body 4, the inside of the main body 4 between the outer case (4b) and the inner case (4a) is an image that modulates the frequency of the current flowing to the working coil (8) A bit element (IGBT) 7 is attached to the heat sink 7a, and a blowing fan 5 for cooling the heat sink 7a is provided on one side of the main body 4, and the out of the main body 4 is provided. A suction hole 4c through which external air is sucked is formed at the bottom of the case 4b.

When the oven 6 is accommodated in the main body 4, the battam sensor Sb is installed on the inner case 4a so as to contact the bottom surface of the oven 6, and the top inside the cover 2. The sensor St is installed. The battam sensor Sb and the top sensor St detect temperatures of the upper and lower portions of the oven 6 during heating, and determine subsequent heating conditions based on the detected temperatures.

Looking at the basic heating principle of the induction heating rice cooker configured as described above, the rice cooker uses a high-frequency induction heating principle, when the current flows in the coil, the magnetic force line is generated in the coil by the right screw law of Enper, the change When the magnetic field lines are transmitted through the conductor, electromotive force is induced in the conductor itself. Due to the induced electromotive force, a current flows in the conductor, and Joule heat generated by the resistance of the conductor is generated by the current, and as the ceramic itself is heated, heat is transferred to an article contained in the conductor to cook. to be.

When the cooking process is described according to the above principle, the cooking process is usually called a rice called a moderate process, after which the process of determining the number of servings to determine how many servings are carried out. After the boiling heating process for cooking the rice according to the determined number of servings is carried out, the steaming process is appropriately carried out, and the steaming process is performed sequentially in order of warming the rice after performing the steaming process.

In the case of general cooking, the soaking process, water determination process, and moxibustion process are performed by the working coil (8), and the boiling heating process is the working coil (8) and the side heater (9) and the top heater (3). All are operated and performed, the warming process is performed by operating the side heater (9) and the top heater (3).

The operation of the working coil 8 during the performance of each overheating is slightly different from that of the general side heater 9 and the top heater 3. That is, induction heating rice cooker using the high frequency induction heating principle is a magnet is formed in the working coil (8) according to the supply of external power, modulating the frequency of the current supplied to the working coil (8) for the smooth formation of the magnetic In order to achieve this, an IGBT element 7 is used. On the other hand, the idle element 7 is a high heat generated during operation, in order to dissipate the high heat, the idle element 7 is attached to a heat sink 7a made of aluminum having high thermal conductivity, the idle element 7 ) Is transferred to the heat sink (7a), the heat of the heat sink (5) to the heat of the blower fan (5) is to radiate. That is, in each process in which the working coil 8 operates, the blower fan 5 continues to drive heat for heat dissipation of the heat sink 7a, and after the cooking is finished, the working coil 8 is kept warm. Since the heat is maintained by the side heater 9 and the top heater 3 without being operated, the blower fan 5 is not driven during warming. The driving of the blowing fan 5 will of course be controlled by the microcomputer in connection with cooking.

On the other hand, after cooking, the temperature inside oven 6 is about 90 degreeC, and the temperature inside oven 6 is about 70 degreeC while keeping warm. The transition from the temperature after the cooking to the temperature during warming is made by cooling the cooker itself, and it takes a considerable time until the transition to the temperature of the warming. In general, in order to eat more delicious rice, it must be kept warm by rapidly cooling to a warm temperature after cooking, but in a conventional rice cooker where the temperature is lowered by natural cooling of the cooker itself, the temperature is lowered to the warming temperature for a long time. There was a problem that the taste of falling rice.

The present invention is to solve the above problems, it is an object of the present invention to provide a rice cooker to eat more delicious rice by lowering the temperature from the cooking temperature to the warming temperature within a short time after cooking.

1 is a schematic cross-sectional view showing a simple configuration of a conventional induction heating rice cooker.

2 is a schematic cross-sectional view of a rice cooker equipped with an air passage according to the present invention.

3 is a flowchart showing driving control of a blowing fan according to the present invention.

* Explanation of symbols for main parts of the drawings

10: main body 12: inner case

l4: Outcase 14a: Through hole

13: blower fan 20: air passage

30: cover 40: oven

42: oven bottom 44: oven border part

Sb: Bottom sensor

Induction heating rice cooker according to the present invention for achieving the above object is formed in the through-hole through which the outside air flows in the bottom and the outer case forming the outer body, the inner case is formed with an air passage on the bottom and the oven is seated and the The technical gist of the present invention consists of a cooling thermostat disposed between the outer case and the inner case and including a cooling fan for smooth air flow to the air passage through the through hole. The formation of the air passage allows the rapid cooling and warming of the oven by the introduction of external air, and thus the effect of eating more delicious rice.

And, the cooking key input step, the blowing fan is driven in accordance with the cooking key input and cooking step proceeds, the heating step is continued to drive the blowing fan after the cooking, and determine whether the predetermined temperature is reached during the warming step The cooling and heating method of the induction heating rice cooker comprising a determination step and a control step of controlling the driving of the blower fan according to the determined temperature.

Next, the technical configuration and operation of the present invention will be described with reference to the drawings showing preferred embodiments of the present invention.

Figure 2 is a schematic cross-sectional view showing a simple phrase of the induction heating rice cooker according to the present invention. As shown, the general configuration is the same as the conventional induction heating rice cooker, the bottom of the outer case 14 of the main body 10 is formed with a through hole (14a) through which the outside air flows. In addition, a blowing fan 13 for cooling a high temperature of an idle (not shown) is installed inside the main body 10, and a bottom sensor Sb is positioned through an inner case in the main body 10. The bottom sensor Sb is for detecting the temperature inside the oven 40 by being in close contact with the bottom surface 42 of the oven 40 when the oven 40 is placed on the main body 10. On the other hand, the air passage 20 is formed on the inner case 12 of the main body 10 to allow external air to pass through. That is, the outside air introduced into the main body 10 through the through hole 14a formed at the bottom of the outer case 14 flows into the air passage 20 formed on the inner case 12 to cool the oven 40. It becomes possible.

In addition, in order to lower the temperature of the oven 40 to the warming temperature within a short time after cooking, the inflow of external air must be performed smoothly, so that the blower fan 13 is forced to inflow the external air. Of course, the driving of the blower fan 13 will require a series of algorithms to be input to the microcomputer in advance so as to stop the drive when the oven 40 has reached the proper warming temperature. That is, in the related art, the blowing fan 13 is driven at the same time as the start of cooking under the control of the microcomputer, and the driving of the blowing fan 13 is stopped at the end of cooking. However, in the present invention, the blower fan 13 is driven at the start of cooking and the blower fan 13 continues to be driven even in the warming process after cooking. When the determined temperature during the warming process reaches a predetermined temperature, the blower fan 13 ) Stops. The microcomputer detects and adjusts the temperature of the oven 40 recognized by the bottom sensor Sb during the warming process as well as controlling the blower fan 13.

Next, the present invention will be described in more detail through the operation of the induction heating rice cooker having the above structure. Rice and water are poured into the oven 40 to cook. The user starts cooking by inputting a cooking key (not shown). At the same time as the input of the cooking key, the blowing fan l3 for heat dissipation of the idle is made. During the cooking process, soaking process, serving water determination process, boiling heating process, moxibustion process is the same as in the conventional induction heating rice cooker described above will be omitted.

The heating process is performed after the end of the moxibustion process, conventionally, the driving of the blower fan 13 is stopped as the end of the moxibustion process, the drive of the blower fan 13 is continued according to the present invention. That is, in the related art, the blowing fan 13 is driven for heat dissipation of the idleness during the cooking process before the warming process, and the driving of the blowing fan 13 is stopped because the operation of the idleness is stopped at the end of the cooking process. In the present invention, the blowing fan 13 is continuously driven even during the warming process, and the blowing fan at this time is not for heat dissipation of the idleness, but for lowering the high temperature of the oven 40 after cooking to an appropriate warming temperature in a short time. to be.

At the start of the warming process, the temperature inside the oven 40 is about 90 ° C., and the proper warming temperature is about 70 ° C., thereby enabling the user to enter the red information temperature within a short time by driving the blower fan 13. . That is, the cooling fan 13 is continuously driven by the control of the microcomputer while the warming process is in progress, and external cold air is introduced through the through hole 14a formed at the bottom of the outer case 14 of the main body 10. The introduced outside air is led to the bottom surface 42 of the oven 40 through the air passage 20 formed on the inner case 12 to cool the oven 40 by heat exchange with the oven 40. The air comes out.

To describe the above process in more detail, the oven 40 is formed by protruding the edge portion 44 along the upper outer periphery, which is convenient when the user puts or removes the oven 40 in the main body 10 To achieve this. And when the oven 40 is accommodated in the main body 10, the edge portion 44 of the oven 40 is caught by the upper end of both sides of the inner case 12 of the main body 10, the bottom surface of the oven ( 42) The center part is in contact with the bottom sensor Sb. At this time, a small gap is formed between the inner case 12 of the main body 10 and the oven 40, and air flows between the gaps. That is, the outside air introduced through the air passage 20 formed on the inner case 12 is distributed to both sides along the bottom surface 42 of the oven 40, and thus, between the two sides of the oven 40 and the side of the inner case. As it flows along the gap, the oven 40 can be cooled by being exchanged with the oven 40. The heat-exchanged air is drawn out through the gap between the main body 10 and the cover 30.

Meanwhile. The driving of the blowing fan l3 is controlled by a microcomputer (not shown), so that the blowing fan 13 is continuously driven even during the transition of the warming process after cooking, so that the temperature sensed by the bottom sensor Sb is kept warm. When the temperature reaches a suitable temperature, for example, about 70 ° C., the driving of the blowing fan l3 is stopped, and then a normal thermal insulation process is performed.

Next, the present invention will be collectively described with reference to FIG. 3, which shows a flow jacket for controlling the driving of a blower fan according to the present invention.

First, a suitable amount of rice and water are poured into an oven and a cooking key is input for cooking. (Step 100) A blowing fan is driven according to the input of the cooking key. (Step 110) Cooking according to cooking objects and cooking conditions (Step 120), i.e., soaking, determination of water content, boiling heating process and moxibustion process are performed. After the process is finished, the cooking process is finished and it is determined whether the warming process is started. (Step 130) At this time, the fan is continuously driven while the warming process is in progress. The oven is gradually cooled by the driving of the blower fan and the bottom sensor senses the temperature of the oven. (Step 140) A signal of the temperature detected by the bottom sensor is transmitted to the microcomputer, and the detected temperature is constant. When the temperature, that is, a temperature appropriate to the warming temperature, stops the driving of the blower fan (step l50). Otherwise, if the proper temperature has not yet reached, the blower fan continues to be driven. After the operation of the blower fan stops, a normal warming process is performed to maintain the warming state.

As described above, the present invention has an advantage of providing a better taste by maintaining the warming temperature within a short time due to the inflow of external air when switching to the warming process after cooking.

Claims (2)

A through hole through which external air flows into a bottom surface, and an outgaze forming an outer portion of the main body; Inner case is formed in the bottom air passage, the oven is seated; And Located between the outer case and the inner case, the cooling insulation device of the induction heating rice cooker comprising a cooling fan for smooth air flow through the air passage through the through hole. Catering key input step; A cooking step of blowing the fan according to the input of the cooking key and cooking; A warming step in which the blowing fan is continuously driven after the cooking; A determination step of determining whether a predetermined temperature is reached during the warming step; And Cooling insulation method of the induction heating rice cooker characterized in that it comprises a control step of controlling the driving of the blowing fan according to the determined temperature.