KR20010038916A - A cooker which has a triple-bottom and the manufacturing method of the same - Google Patents

Abstract

PURPOSE: A cooking vessel has maximized heat transfer efficiency to prevent food from getting scorched and sticking to the bottom thereof and from being boiled and cooled rapidly. CONSTITUTION: A cooking vessel(1) comprises an inner coat(2), an outer coat(3) and a middle plate(4). The inner coat(2) is formed by the form of the vessel. The outer coat(3) is formed by the lower surface structure of the inner coat(2) and fixed on the lower periphery of the inner coat(2). The middle plate(4) is inserted between the inner coat(2) and the outer coat(3) and made of material with higher heat conductivity and lower melting point than the inner coat(2) and the outer coat(3) to transmit the external heat transmitted by the outer coat(3) to the inner coat(2).

Description

A cooking vessel having a triple bottom structure and a method of manufacturing the same {A COOKER WHICH HAS A TRIPLE-BOTTOM AND THE MANUFACTURING METHOD OF THE SAME}

The present invention relates to a cooking vessel having a triple bottom structure used for cooking food, such as a cooking pot or pot for cooking rice, grilled meat, grill, and the like, and particularly, to forming a bottom plate of a cooking vessel in a triple structure. The present invention relates to a cooking vessel having a triple bottom structure for preventing food from boiling and cooling by maximizing thermal efficiency and a method of manufacturing the same.

In general, the cauldron has been used since ancient times because of the high heat accumulation rate is known to be ideal for cooking or cooking, the utility value of the cauldron is widely known.

Since the cauldron is manufactured by casting the cast iron material according to the conventional method, a lot of effort and cost are consumed in its production, and the cauldron itself is heavy and corrosive, and thus, the production of the cauldron is very high. The situation is reaching a low state, rather than the cauldron is a situation that uses a lot of improved pots, such as easy to use pressure cookers and electric rice cookers.

In addition, conventionally, a container adopting a triple bottom structure of stainless steel + aluminum + stainless steel is disclosed in Korean Utility Model Publication No. 90-16579, which combines thermal conductivity and thermal insulation, but in such a structure, a triple bottom plate, that is, stainless steel + Since the aluminum + stainless structure is bonded by a mechanical bonding method, not only thermal efficiency is bad, but also the mechanical bonding process is complicated.

In addition, Korean Utility Model Publication No. 98-128707 discloses an inner container of a triple structure in which a heat insulating space portion is formed between an inner cylinder and an outer cylinder, but even in such a structure, an outer cylinder spaced apart from the inner cylinder by the heat insulating space portion is easily affected by an external impact. There is a possibility of crushing, and also because of poor heat transfer of the heat-retaining space portion filled with air, there was a problem that the thermal efficiency was not substantially improved. In addition, this structure also has a complicated manufacturing process because the triple structure constituting the inner cylinder and the outer cylinder and the heat retaining space is made by a mechanical bonding process.

Therefore, the present invention was devised to solve the above-mentioned problems, to maximize the heat transfer efficiency delivered during food cooking by producing a triple structure of iron plate + aluminum + iron plate in the bottom surface of the cooking vessel in the container It is an object of the present invention to provide a cooking vessel having a triple bottom structure and a method of manufacturing the same, in order to prevent food from being boiled quickly and cooled quickly.

In addition, the present invention by applying a strong anti-bacterial germanium enamel coating on the outer surface of the cooking vessel to prevent the coating is easily peeled off to reduce the hygiene and aesthetics and to facilitate the production triple floor structure that can facilitate mass production Another object is to provide a cooking container having the same and a method of manufacturing the same.

1 is a perspective view of a cooking vessel having a triple bottom structure according to the present invention.

Figure 2 is a cross-sectional view of a cooking vessel having a triple bottom structure according to the present invention.

Figure 3a to 3e is a manufacturing process of the cooking vessel having a triple bottom structure according to the present invention.

Figure 4 is a cross-sectional view of a solid bar plate having a triple bottom structure according to the present invention.

* Explanation of symbols for main parts of drawing

1: cooking container 2: inner shell

3: outer cover 4: aluminum plate

5: coating

The present invention to achieve the above object, the endothelial molded in the shape of a container; An outer shell molded in the same manner as the lower endothelial structure and attached to the lower outer peripheral surface of the endothelial; And inserted between the endothelial and the outer shell, and more thermal conductivity than those made of a material having a lower melting point provides a cooking vessel having a triple bottom structure comprising an intermediate plate for transferring the external heat transferred through the outer skin to the endothelial side.

In another aspect, the present invention comprises the first step of pressing the iron plate made of any one of cast iron or cast steel to form a container-shaped inner skin having a wing piece on its outer peripheral surface; A second step of pressing the iron plate made of any one of cast iron and cast steel to form an outer shell in the same shape as the substructure of the endothelial; Pressing the aluminum plate to form an intermediate skin in the same manner as the endothelial substructure; A fourth step of inserting the intermediate skin and the outer skin in close contact with the lower outer circumferential surface of the endothelium; A fifth step of attaching the endothelium and the outer shell by compressing the wing piece portion of the endothelium; And a sixth step of heating the inner surface of the inner skin, the outer skin and the middle skin to a heat source having a predetermined temperature, and allowing the middle skin to melt and then cooling the inner surface, combining the inner skin and the middle skin. It provides a manufacturing method of a cooking vessel having a.

Hereinafter, a preferred embodiment of a cooking vessel having a triple bottom structure and a method for manufacturing the same according to the present invention will be described in detail with reference to the accompanying drawings.

The cooking vessel having a triple bottom structure and a method of manufacturing the same of the present invention maximize the thermal efficiency delivered to the container when cooking food, food is pressed to the bottom surface of the container, or the food cooked in the cooking vessel boils quickly, In order to prevent fast cooling, in the present invention, as shown in Figures 1 and 2, the endothelial (2) and the endothelial formed by molding the iron plate cast from a cast iron or cast steel material into a container shape by pressing It is made of the same material as (2) and is provided between the outer skin 3 attached to the lower outer surface of the endothelial 2, and between the endothelial 2 and the outer skin 3, from the outside through the outer skin (3) Consists of a triple bottomed structure consisting of an intermediate plate (4) to transfer the heat to the endothelial side to perform the insulation. In addition, in the present embodiment, by forming a germanium enamel coating on the surface of the endothelial (2), it is configured to have hygiene and simple washing while having antibacterial properties. However, it is not essential to form a germanium enamel coating on the inner surface of the container of the present invention.

In addition, in the embodiment of the present invention, the inner and outer shells 2 and 3 are made of an SRP iron plate having a melting temperature of 1536 ° C., and the intermediate plate 4 is formed of an aluminum material having a melting temperature of 658.8 ° C.

Therefore, in the present invention, the inner shell (2), the outer shell (3) of the cooking vessel and the aluminum intermediate plate (4) by using the point that the melting point is different between the inner shell (2) and the outer shell (3) between the aluminum intermediate plate (4) is melted and cooled to have a bottom structure in which the iron plate and aluminum are integrated. With the above configuration, the present invention can be manufactured only by press working without a welded part, and thus it is possible to manufacture a container having excellent strength without deformation or cracking.

In addition, the present invention has a structure to have a conventional cauldron or pot pot function by making the heat transfer by the aluminum intermediate plate 4 to have a heat retention and by the inner skin. In other words, the inner and outer skin of the iron plate has a heat transfer coefficient of about 36w / m ℃ to 73w / m ℃, whereas the aluminum intermediate blood containing aluminum alloy has a heat transfer coefficient of 137w / m ℃ to 204w / m ℃, so that heat can be applied from outside In this case, heat transfer is made to the endothelial side quickly, but in the endothelial heat insulation function can be maximized.

When described in detail with reference to Figure 3 attached to the method of manufacturing a cooking vessel having a triple bottom structure of the present invention having the configuration as described above are as follows.

First, the SRP iron plate is pressed to form an inner shell 2 having an outer shape of a container in which a wing piece is formed on an outer circumferential surface as shown in FIG. 3A. Next, as shown in FIGS. 3B and 3C, the aluminum intermediate plate 4 and the outer shell 3 for the SRP steel plate 3 are pressed and molded so as to be fitted under the inner shell 2. 3D and 3E, after the aluminum plate 4 is fixed to the outer surface of the container inner shell 2, the SRP iron plate, which is the outer shell 3, is inserted into the lower surface of the aluminum plate 4 again. Then, the blade pieces of the endothelial 2 are pressed to form a structure in which the endothelial 2, the intermediate plate 4, and the outer shell 3 are in close contact with each other. As described above, the germanium enamel coating 5 is applied to the endothelial surface in a state where the endothelial 2, the outer shell 3, and the aluminum plate 4 are sandwiched with each other. At this time, the coating process is applied to the heat of 800 ℃ ~ 1000 ℃, accordingly, the aluminum intermediate plate (4) between the inner, the outer shell is to be stuck between the inner, outer shell. In the manufacturing method of the present invention, the inner and outer skins and the aluminum plate are attached by using the heat of 800 ° C. to 1000 ° C. applied to the germanium enamel coating, but when the germanium enamel coating is not performed, the internal heat source is Melt and attach the aluminum plate between the shells. At this time, the temperature of the heat source may be performed at an aluminum melting point (658.8 ° C.) or more.

In the cooking vessel having a triple bottom structure of the present invention manufactured as described above and a method for manufacturing the same, unlike the existing product, the shell 3, the inner shell 2 and the aluminum intermediate plate 4 are simply pressed by heating. Since it is molded by processing, it does not require any welding work, so that no deformation or cracking of the product itself occurs, and the shape and design can be beautifully produced.

In addition, by treating the inner surface of the container with a strong antimicrobial germanium (germanium) enamel coating (5), it is possible to reliably prevent the enamel coating (5) from peeling off or reduced durability, hygienic and easy to clean There is an advantage to being terminated.

On the other hand, Figure 4 is a cross-sectional view of a grilled meat plate having a triple bottom structure according to the present invention, when the meat grilled on the meat 10 has the effect that the meat is not pressed or burned on the bottom surface.

In addition, since the outer shell 3, the inner shell 2, and the aluminum intermediate plate 4 are each formed in a molded state by heating, the cooking vessel of the triple bottom structure is manufactured, thereby facilitating a manufacturing process and improving productivity. The cost will be reduced.

The present invention described above is not limited to the above-described embodiment and drawings, and various substitutions, modifications, and changes are possible within the scope without departing from the technical spirit of the present invention. It will be apparent to those who have knowledge.

As described above, the present invention is to maximize the heat transfer efficiency delivered during cooking by making the bottom surface of the cooking vessel in a triple plate structure of iron plate + aluminum + iron plate, the food cooked in the cooking vessel of the cooking vessel By pressing on the bottom surface, the food is cooked in the cooking vessel is quickly boiled, it prevents it from cooling quickly has the effect that can also be utilized as a pot pot and yakiniku function.

In addition, the antimicrobial strong germanium enamel coating on the inner surface of the cooking vessel having a triple bottom structure has an effect that the coating is easily peeled off to prevent deterioration of hygiene and aesthetics and to facilitate production.

Claims (7)

Endothelial shaped into the shape of a container; An outer shell molded in the same manner as the lower endothelial structure and attached to the lower outer peripheral surface of the endothelial; And The cooking vessel having a triple bottom structure inserted between the endothelium and the outer shell, and having a higher thermal conductivity and a lower melting point, the intermediate plate transferring the external heat transferred through the outer shell to the endothelium. The method of claim 1, The outer shell and the inner shell is made of any one of cast iron or cast steel, the intermediate plate is a cooking vessel having a triple bottom structure made of aluminum material. The method of claim 1, A cooking vessel having a triple bottom structure further comprising an enamel coating on germanium formed on the endothelial surface. The method according to any one of claims 1 to 3, The inner, outer shell and the intermediate plate cooking vessel having a triple bottom structure is formed by pressing. A first step of pressing the iron plate made of any one of cast iron and cast steel to form a container-shaped inner shell having wing pieces on its outer circumferential surface; A second step of pressing the iron plate made of any one of cast iron and cast steel to form an outer shell in the same shape as the substructure of the endothelial; A third step of forming an intermediate skin in the same manner as the endothelial substructure by pressing the aluminum plate; A fourth step of inserting the intermediate skin and the outer skin in close contact with the lower outer circumferential surface of the endothelium; A fifth step of attaching the endothelium and the outer shell by compressing the wing piece portion of the endothelium; And The inner surface of the inner skin, the outer skin and the intermediate skin is heated to a heat source of a predetermined temperature, but the intermediate blood is melted and then cooled to have a triple bottom structure comprising a sixth step of combining the inner, outer skin and intermediate skin How to make a cooking vessel. The method of claim 5, The sixth step, A method of manufacturing a cooking vessel having a triple bottom structure which is heated to an aluminum melting point (658.8 ° C.) or more and to an melting point (1536 ° C.) or less of an inner skin iron plate. The method of claim 5, The sixth step, Further comprising a seventh step of germanium enamel coating on the endothelial surface at a temperature of 800 ℃ ~ 1000 ℃, the manufacturing of a cooking vessel having a triple bottom structure using a heat source used in the germanium enamel coating heat source in the sixth step Way.