KR200372090Y1 - cooking receptacle - Google Patents

Abstract

The present invention relates to a cooking container composed of a stone base plate and an aluminum side wall.

Description

Cooking container {cooking receptacle}

The present invention relates to a cooking container composed of a stone base plate and an aluminum side wall.

As a cooking vessel using a conventional stone, the one disclosed in Korean Patent Laid-Open No. 2002-89004 is proposed. As shown in FIG. 3, the conventional cooking container includes a stone container 101 having a concave groove 103 formed therein, and a metal body 104 in which a casting metal is fused to an outer periphery so that the concave groove 103 is exposed. Consists of.

However, since the metal body 104 is fused to the portion except the bottom of the stone container 101, the temperature difference may be large. That is, the stone container 101 has considerably lower thermal conductivity than the metal body 104. In addition, it is divided into a recessed groove 103 portion that receives the flame directly, and a metal body 104 portion that receives the flame indirectly.

By the way, the inner surface of the metal body 104 is further formed with stones, so that the temperature difference between the bottom and the side wall is formed by this stone. That is, a nonuniform temperature distribution (large temperature difference) is formed in which the lower temperature of the container is higher than the sidewalls. Therefore, the heat is not evenly distributed to the food, there is a problem that the thermal efficiency is lowered and the taste of food is also lowered.

The present invention has been made to solve the above-described problem, and an object thereof is to provide a cooking container having a structure capable of forming a small temperature difference inside the container.

1 is a perspective view showing a cooking vessel according to a preferred embodiment of the present invention.

2 is a cross-sectional view of FIG. 1.

3 is a cross-sectional view showing a conventional cooking container.

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

1: cooking vessel 3: bottom plate

5: sidewall

The cooking vessel of the present invention for achieving the above object is a cooking vessel consisting of a bottom plate and a side wall, the bottom plate is a material of stone, the side wall is made of a non-ferrous metal material, the side wall is the bottom plate It is die-cast molded with inserts.

According to this structure, the bottom plate of the stone which is relatively low in thermal efficiency compared with a side wall is employ | adopted, and can make small the temperature difference inside a container.

In the above-described configuration, it is preferable that the nonferrous metal is made of aluminum, in view of hygiene, heat transfer coefficient, and die casting.

Hereinafter, with reference to the accompanying drawings, preferred embodiments of the present invention will be described.

1 is a perspective view showing a cooking container according to a preferred embodiment of the present invention, Figure 2 is a cross-sectional view of FIG. As shown in Fig. 1 and Fig. 2, the cooking vessel 1 of this embodiment is composed of a bottom plate 3 and a side wall 5 forming an external shape.

The bottom plate 3 is made of a material having a very low thermal efficiency, and the side wall 5 is made of a non-ferrous metal material having a better thermal efficiency than the stone. By this structure, heat transfer to the inside gradually occurs in the bottom plate 3 which receives the high temperature direct heat, and on the contrary, heat transfer to the inside is performed quickly in the side wall 5 which receives the relatively low temperature indirect heat. Therefore, the temperature difference inside the container is made small, and a more uniform temperature distribution is formed. As a result, the food can be boiled with high heat energy, which shortens the cooking time and increases the taste of the food.

The side wall 5 of the nonferrous metal is preferably formed by die casting with the bottom plate 3 of the stone inserted. That is, as shown in FIG. 2, when the bottom plate 3 is inserted into the mold, and die casting is performed, the base plate 3 is integrally formed with the side wall 5 while the non-ferrous metal is wrapped around the edge of the bottom plate 3. It is completed. At this time, aluminum or an alloy thereof is applied as the nonferrous metal, which is light and hygienic, and excellent in terms of heat transfer coefficient or die casting.

The cooking vessel of the present invention is not limited to the above-described embodiment and can be carried out in various modifications within the range allowed by the technical idea of the present invention.

As apparent from the above description, the cooking container of the present invention has the following effects.

First, since a cooking vessel composed of a stone base plate and a nonferrous metal side wall is used, heat transfer to the inside gradually occurs in a stone base plate subjected to high temperature direct heat, and on the contrary, in a nonferrous metal side wall which receives relatively low temperature indirect heat, The heat transfer is fast, and the temperature distribution with a small temperature difference inside the container is more uniformly formed, which shortens the cooking time due to high thermal energy and improves the taste of the food due to even heating.

Secondly, the non-ferrous metal side walls are made of aluminum sidewalls, which are hygienic, high in heat transfer coefficient, light in weight, and well suited for die casting production.

Claims (2)

In the cooking vessel consisting of a bottom plate and side walls, The bottom plate is made of stone, The side wall is made of a non-ferrous metal, And the side wall is die cast with the bottom plate inserted therein. The cooking vessel of claim 1, wherein the non-ferrous metal is made of aluminum.