KR20010084034A - Variable steam exhausting device of Electric induction heating type rice cooker - Google Patents

Abstract

PURPOSE: A steam discharge device of an electric pressure cooker is provided to cook food corresponding to the favor of a user by sequentially controlling the pressure in an oven. CONSTITUTION: A variable steam discharge device includes: a solenoid valve(20) automatically opened after boiling to drop the pressure in an oven; a steam discharge pipe(42) penetrated through a top cover(14); a variable poise valve(40) consisting of a pressure control unit for preventing the excessive rising of the pressure in the oven and sequentially controlling the pressure in the oven; and a boiling control unit for performing a proper boiling algorithm corresponding to the pressure in the oven. The pressure control unit is rotatably installed outside the top cover and constituted of a control dial having a ball guide and many pressure balls(47,48) of different weights opening and shutting off the upper end of a steam discharge path(42a) of the steam discharge pipe. The boiling control unit is constituted of a control switch controlling the operating state of a working coil corresponding to the pressure change in the oven. For cooking food at a high temperature, the steam discharge path is closed by placing the large pressure ball(48) in the upper end of the steam discharge pipe. For cooking the food at a temperature just over 100deg.C, the small pressure ball is placed in the upper portion of the steam discharge pipe. The pressure balls are placed by rotating the control dial. Therefore, the pressure in the oven is variably controlled and the food is cook in the state desired by a user.

Description

Variable steam exhausting device of Electric induction heating type rice cooker

The present invention relates to an electric pressure cooker, and more particularly, to a steam discharge device of the electric pressure cooker capable of adjusting the pressure in the oven during cooking.

Electric pressure cooker is a cooking operation using electricity as a heating source, to maintain the inside of the oven at a high pressure to achieve a cooking process quickly by raising the heating temperature at a normal atmospheric pressure, the oven 10 as shown in FIG. And a main body case 12 in which the oven 10 is seated, a top cover 14 for opening and closing the main body case 12, an electric device for heating / heating the oven 10, and an oven during cooking. And a steam exhaust device for regulating the pressure in the tank 10.

As shown in FIG. 2, the electric device is a working coil 16 mounted on the main body case 12 to generate an induction current during cooking, a heater 18 that performs relatively weak heat generation when warming, and the like. Consists of

In addition, the steam discharge device is automatically opened after a certain time after the start of cooking in accordance with the function, the solenoid valve 20 to lower the pressure in the oven 10 and when the pressure in the oven 10 during cooking exceeds a certain value. And a poise valve 30 which prevents the pressure in the oven 10 from rising excessively by being opened.

Here, the poise valve 30 is a structure having a vapor discharge path 32a therein, and a vapor discharge pipe 32 penetrated through the top cover 14 and the vapor discharge from the outside of the top cover 14. It consists of a pressure weight 34 mounted on the upper end of the pipe 32, the pressure weight 34 is provided with a valve pin 35 for opening and closing the upper end of the steam discharge path 32a of the steam discharge pipe 32 therein. And a discharge hole 34a through which steam is discharged on a side surface thereof.

As described above, according to the electric pressure cooker, the eddy current is induced in the oven 10 by the working coil 16, and the oven 10 is heated by the eddy current, thereby the cooking operation is performed. In the cooking process, the top cover 14 The inner part is in close contact with the upper end of the oven 10, the solenoid valve 20 and the poise valve 30 constituting the steam discharge device to maintain a closed state because when the food boils due to steam generation oven 10 The internal pressure is higher than atmospheric pressure.

In addition, as the pressure increases, the temperature of the food also rises to a temperature higher than the boiling point (100 ° C.) at normal pressure, so the food ripens quickly. When the cooking process is finished, the steaming process for maintaining the pressure in the oven 10 as it is while the heating by the working coil 16 is stopped for a predetermined time, after the steaming process is finished, the solenoid valve 20 By the operation of the steam inside the oven 10 is discharged to the outside to keep the pressure in the state in which the oven 10 is weakly heated to a constant temperature by the heater 18 is in progress.

In such an electric pressure cooker, if the pressure in the oven 10 is higher than the reference value during cooking, the pressure rise is overwhelmed by the steam in the oven 10 is discharged to the outside of the appropriate amount by the operation of the poise valve 30 as described above If it is prevented, the operation of the poise valve 30 will be described in detail as follows.

First, before the pressure in the oven 10 reaches the reference value, the steam exhaust passage 32a of the steam discharge pipe 32 is kept closed by the valve pin 35, which causes the valve pin 35 to be closed. This is because the steam discharge path 34a is blocked by being pressed downward by the weight of the pressure weight 34. Then, when the pressure in the oven 10 exceeds the reference value, that is, the weight of the pressure weight 34, the valve pin 35 is lifted up and the pressure weight 34 is tilted to one side (the virtual line in FIG. 2). By swinging), the steam discharge path 32a is opened and the steam in the oven 10 is discharged through the discharge hole 34a of the pressure weight 34 so that the pressure in the oven 10 is lowered to a reference value or less. When the pressure in the oven 10 is lowered, the pressure weight 34 is in equilibrium again in its structure so that the valve pin 35 blocks the steam discharge path 32a to prevent excessive pressure drop, and this operation is repeated to cook. The pressure inside the oven 10 is maintained at a constant level.

However, according to the steam discharge device of the conventional electric pressure cooker as described above, when the poise valve 30 is cooking, the pressure in the oven 10 is maintained at a constant level through the operation of the pressure weight 34, so-called by a constant pressure. Since only a single pressure cooking is performed, a problem arises in that the food cannot be cooked in various states to suit the user's taste by adjusting the pressure in the oven 10.

The present invention has been made to solve the above-mentioned conventional problems, it is possible to adjust the pressure in the oven step by step when cooking, the electric pressure cooker to cook food in a variety of conditions to suit the user's taste through pressure control To provide a steam exhaust device.

1 is a perspective view showing the structure of a general electric pressure cooker.

2 is a cross-sectional view showing the structure of a general electric pressure cooker.

Figure 3 is a cross-sectional view showing a poise valve structure applied to the steam discharge device of the electric pressure cooker according to the prior art.

Figure 4 is a cross-sectional view showing the structure of a variable vapor discharge device according to an embodiment of the present invention from above.

Figure 5 is a cross-sectional view showing a side of the structure of the variable steam discharge device according to an embodiment of the present invention.

<Explanation of symbols for the main parts of the drawings>

10: oven 12: body case

14: Top cover 16: Walking coil

18: heater 20: solenoid valve

40: variable poise valve 42: steam discharge pipe

42a: steam vent 44: control dial

44a: steam outlet hole 44b: steam outlet port

441: ball guide portion 46: small pressure ball

47: medium pressure ball 48: large pressure ball

50: control switch

The steam discharge device of the electric pressure cooker provided to achieve the above object is a solenoid valve for lowering the pressure in the oven by automatically opening after a certain time after the start of cooking; A structure having a steam discharge path therein, the steam discharge pipe penetrated through the top cover and the opening pressure of the steam discharge pipe are controlled to prevent the pressure in the oven from rising excessively and at the same time by the user's operation. A variable poise valve composed of pressure control means for adjustment; It includes a cooking control means for performing a suitable cooking algorithm according to the pressure change in the oven by the operation of the pressure control means of the variable poise valve.

Here, the pressure control means is rotatably mounted to the outside of the top cover and the control dial is provided with a ball guide portion for forming a plurality of divided partitions therein, and each of the plurality of divided compartments of the ball guide portion A plurality of pressure balls of different weights which are seated and which open and close the upper end by steam discharge of the steam discharge pipe according to the rotation of the control dial; The cooking control means is mounted to one side of the control dial is operated by the change in the rotation angle of the control dial is made of a control switch for controlling the operating state of the working coil according to the pressure change in the oven.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to FIGS. 4 and 5, and like reference numerals refer to like elements.

First, the steam discharge device of the electric pressure cooker according to the embodiment of the present invention is automatically opened after a certain time after starting the cooking as shown in Figure 4 to lower the pressure in the oven 10 and the steam discharge pipe (42) and the pressure control means for controlling the opening pressure of the steam discharge pipe 42 to prevent excessive rise in the pressure in the oven 10 and to allow step-by-step pressure adjustment by a user's operation. The variable poise valve 40 and the cooking control means for performing a suitable cooking algorithm according to the pressure change in the oven 10 by the operation of the pressure control means of the variable poise valve 40.

The pressure control means is rotatably mounted to the outside of the top cover 14, as shown in Figure 5, the control dial 44 is provided with a ball guide portion 441 to form a plurality of divided partitions therein ) And small, medium and large pressure balls 46, 47 and 48 of different weights respectively seated in a plurality of divided compartments of the ball guide part 441, the ball guide part 441 One of the divided spaces of) is maintained as an empty space without a pressure ball.

Here, the control dial 44 is preferably made of a transparent material so that the position of each of the pressure ball 46, 47, 48 according to the rotation operation, the vapor discharge hole (44a) at the top It is provided in the form provided in communication with the steam discharge pipe 42 and the solenoid valve 20.

The ball guide portion 441 also has a structure in which a separate steam outlet 44b is formed for each divided partition.

And, the cooking control means is mounted on one side of the control dial 44 is operated by the change in the rotation angle of the adjustment dial 44, thereby operating the operating state of the working coil 16 and the solenoid valve 20 inside the oven 10 It consists of a control switch 50 for controlling according to the pressure change.

According to the steam discharge device according to the embodiment of the present invention configured as described above it is possible to adjust the pressure in the oven 10 during cooking through the pressure control means, the oven by the cooking control means interlocked with the pressure control means (10) By controlling the working coil 16 and the solenoid valve 20 so as to correspond appropriately to the pressure change in the food can be variously cooked to suit the user's taste, the operation of the opening and closing means and cooking control means in detail The explanation is as follows.

First, the cooking method according to the present embodiment is largely divided into a non-pressure cooking method and a pressure cooking method.

Here, in the non-pressure cooking method, by operating the control dial 44 at the time of cooking so that the portion without the pressure ball in the compartment space of the ball guide portion 441 is located on the top of the steam discharge pipe 42 of the steam discharge pipe 42 The vapor discharge path 42a is opened, and according to this non-pressure cooking method, the pressure in the oven 10 is always maintained at atmospheric pressure so that the heating temperature of the food does not exceed the boiling point (100 ° C.) under atmospheric pressure.

In addition, the pressure cooking method is such that the pressure balls 46, 47, and 48 are positioned at the front end of the steam discharge pipe 42 by operating the control dial 44, and the steam discharge pipe 42 is discharged. By closing the furnace 42a, the pressure in the oven 10 rises above atmospheric pressure to the extent corresponding to the weight of each of the pressure balls 46, 47 and 48, and consequently, the heating temperature of the food is also at the boiling point under atmospheric pressure. It becomes higher than that. That is, since the degree of pressure increase in the oven 10 varies according to the weight of each of the pressure balls 46, 47, 48, the heating temperature is also changed in proportion thereto.

The pressure cooking method using the pressure balls 46, 47 and 48 can be considered to be suitable for heating food to a relatively high temperature. When the food is to be heated to a very high temperature, the largest weight is The pressure ball 48 is positioned at the top of the steam discharge pipe 42 to close the steam discharge path 42a, and the smallest pressure ball of the smallest weight when the food is heated to a temperature slightly above the boiling point under atmospheric pressure. The pressure ball 46 (47) which closes the steam discharge path 42a by rotating the control dial 44, etc., is located at the upper end of the steam discharge pipe 42 to close the steam discharge path 42a. By varying the pressure in the oven 10 in a manner to change the 48, it is possible to cook food in a desired state.

When operating the control dial 44 in the present embodiment because of the material properties (transparent material) of the control dial 44, the position of each pressure ball 46, 47, 48 can be precisely grasped, so that precise operation is possible. .

On the other hand, in the case of pressure cooking, when the pressure in the oven 10 exceeds the weight of the pressure balls 46, 47, 48, the pressure balls 46, 47, 48 are vapor discharge path 42a. ) Is pushed away from the position to close, the steam discharge path (42a) is opened so that the steam in the oven 10 is discharged to the outside through the steam discharge hole (44a) of the control dial 44 to the oven (above the preset pressure) 10) The pressure in the inside is prevented from increasing.

In addition, according to the present embodiment, an appropriate cooking algorithm according to the pressure change in the oven 10 is performed by the operation of the cooking control means. In this cooking algorithm, the rotation angle of the adjustment dial 44 is controlled by the control switch 50. As a result, the working coil 16 and the solenoid valve 20 associated with the control switch 50 are consequently made in a controlled manner according to the pressure fluctuation state.

According to the steam discharging device of the electric pressure cooker according to the present invention, it is possible to adjust the pressure in the oven during cooking, and as a result, it is possible to cook various foods according to the user's taste, and thus help to improve the commerciality of the rice cooker. There is an advantage.

Claims (3)

Solenoid valve for reducing the pressure in the oven by automatically opening after a certain time after the start of cooking; A structure having a steam discharge path therein, the steam discharge pipe penetrated through the top cover and the opening pressure of the steam discharge pipe are controlled to prevent the pressure in the oven from rising excessively and at the same time by the user's operation. A variable poise valve composed of pressure control means for adjustment; Cooking control means for performing an appropriate cooking algorithm according to the pressure change in the oven by operating the pressure control means of the variable poise valve; Steam discharge device for an electric pressure cooker comprising a. The method of claim 1, wherein the pressure control means A control dial rotatably mounted on the outside of the top cover and having a ball guide part to form a plurality of divided compartments therein; A plurality of pressure balls of different weights which are respectively seated in a plurality of divided compartments of the ball guide part to open and close the top by steam discharge of the steam discharge pipe according to the rotation of the control dial. Steam discharge device of an electric pressure cooker, characterized in that consisting of. The method of claim 1, wherein the cooking control means The steam discharge device of the electric pressure cooker, characterized in that the control switch is mounted on one side of the control dial to operate by changing the rotation angle of the control dial to control the operating state of the working coil according to the pressure change in the oven.