KR200444585Y1 - Direct Heating Type Steam Caldron - Google Patents

Abstract

The present invention relates to a large-capacity cooker, which directly relates to a direct heating steam cooker that directly heats water to generate steam to increase thermal efficiency, the body including an inner shell and an outer shell, and having a cavity formed between the inner shell and the outer shell; A water reservoir formed to protrude downward from the bottom of the main body and connected to the cavity; A heat transfer unit for directly contacting the water stored in the water storage unit to heat the water with electricity and generate steam; And a controller for controlling a current transmitted to the heat transfer unit according to a user's operation.

Pot, steam, pressure, sensor

Description

Direct Heating Type Steam Caldron

The present invention relates to a large-capacity pot, and relates to a direct-heated steam pot with direct heating to generate steam to increase thermal efficiency.

Large-scale soup pots are used to cook soup, stir-fry, and deep-fry in large restaurants. In general, a large-capacity soup pot is used for heating a soup pot by burning fuel such as gas, and a steam heating type for introducing steam (steam) into the cavity between the inner and outer shells of the soup pot. Steam heating is preferred to gas heating due to accidents caused by gas leakage and excessive heat due to combustion. In addition, the steam heating type is known to be excellent in thermal efficiency due to the thermal efficiency of the steam generating boiler and the input of steam between the inner skin and the outer skin.

Steam heating requires steam boilers and piping to deliver steam in addition to the soup. On the other hand, the soup pot is provided with a safety valve to prevent the risk of excessively increasing the pressure inside the cavity. The safety valve is opened when the pressure inside the cavity increases above the threshold pressure to release steam inside the body to the outside, thereby preventing the pressure inside the body from increasing above the threshold pressure.

Steam pot according to the prior art has the disadvantage of low thermal efficiency. That is, (1) heat loss occurs in the process of transferring heat generated by kerosene, gas, electricity, etc. to water in the steam boiler, and (2) heat generated in the boiler and moving pipe in the process of moving steam generated from the steam boiler to the soup pot. Loss occurs, and (3) heat loss occurs when steam is released to the outside when the safety valve is opened.

In addition, the steam pot according to the prior art requires external devices such as boilers and piping. In addition, steam may be condensed in the soup pot, and a water hammer phenomenon may occur in which condensed water passes through a pipe and generates a sound wave.

The present invention has been made to overcome the above-mentioned problems, and an object of the present invention is to provide a directly heated soup pot that increases the thermal efficiency by heating the water directly inside the soup pot body to reduce steam emitted to the outside.

In order to overcome the above problems, the present invention is composed of an endothelial and the outer shell, the cavity formed between the endothelial and the outer shell; A water reservoir formed to protrude downward from the bottom of the main body and connected to the cavity; A heat transfer unit for directly contacting the water stored in the water storage unit to heat the water with electricity and generate steam; And a controller for controlling a current transmitted to the heat transfer unit according to a user's operation.

The apparatus may further include a pressure sensor for measuring the pressure of the cavity, and the controller may connect or block a current transmitted to the heat transfer unit based on the pressure measured by the pressure sensor. In addition, when the pressure of the cavity is more than a predetermined threshold pressure may further include a safety valve for releasing the steam inside the body. In this case, the pressure when the control unit cuts off the current transmitted to the heat transfer unit is lower than the threshold pressure.

In addition, the controller may further include a timer.

The water storage unit may further include a water level checker installed through the outer shell to measure the water level of the water stored in the water storage unit.

According to the present invention described above, the heat generated in the heat transfer portion is directly transferred to the water stored in the water storage unit to reduce the heat lost to the outside, and also reduces the heat lost to the outside by reducing the steam discharged to the outside by the safety valve Let's do it. Thus, food can be eaten with less energy with increased thermal efficiency. In addition, according to the present invention, it is possible to make a reservation so that rice is cooked at a desired time using a timer.

Hereinafter, with reference to the accompanying drawings will be described an embodiment of the present invention in detail.

1 is a block diagram of a direct heating steam soup pot according to the present invention.

Referring to Figure 1, the direct heating steam soup pot 100 according to the present invention, the outer shell 112 and the endothelial 114 is composed of a main body (cavity 116 is formed between the outer shell 112 and the inner shell 144 ( 110, the outer shell 112 protrudes downward from the bottom of the main body 110, and is formed to protrude in the water storage unit 120 and the water storage unit 120 to directly contact the water in the water storage unit 120. A heater 122 for heating the water, and a control unit 132 for controlling the current delivered to the heat transfer unit.

The main body 110 is made of a double shell 112 and the endothelial 114, the cavity 116 is formed in the outer shell 112 and the endothelial 114. The outer shell 112 is preferably made of a material having a low heat transfer rate in order to prevent heat from leaking to the outside. Endothelial 114 is the portion that contains the material to be heated for cooking. The outer shell 112 and the inner shell 114 are manufactured so that the high pressure steam in the cavity 116 does not leak to the outside. The cover 118 may be attached to the upper portion of the main body 110 to cover the cooking space defined by the endothelial 114.

The water storage unit 120 is located at the bottom of the main body 110. The water reservoir 120 is formed by the shell 112 extending downward to form a concave portion. The water storage unit 120 contains water for generating steam. On the other hand, the steam cooking pot according to the prior art is a configuration in which external steam is introduced and discharged, does not store the water for making steam.

The water reservoir 120 is formed by protruding a heater 122 that is electrically operated. The heater 122 is in direct contact with the water stored in the water reservoir 120. Thus, the heat generated from the heater 118 is transferred to the water stored in the water storage unit without loss, and the water contained in the water storage unit becomes steam to minimize the heat wasted by filling the inside of the main body 100. The steam generated in the water reservoir 120 by the heater 122 fills the cavity 116. Thus, heat by steam is transferred to the cooking space through the endothelium 114. Power supply to the heater 118 is controlled by the controller 124 and the current breaker 126, which will be described later.

The direct heating multi-stage steam cooker according to the present invention has no need for external steam generators and steam pipes, so that no heat is lost and the reaction is quick.

The soup pot 100 includes a pressure sensor 124 that measures the vapor pressure in the cavity 116. Pressure data measured by the pressure sensor 124 is input to the control unit 132 to be described later.

The outer shell 112 is provided with a safety valve 126. The safety valve 126 is closed for normal use, but is automatically installed to release steam inside the cavity 116 when the pressure inside the cavity 116 is above a predetermined threshold pressure above atmospheric pressure. Thus, the safety valve 126 reduces the risk that can result from excessively elevated pressure inside the cavity 116.

The soup pot 100 may further include a water supply pipe 128. The water supply pipe 128 is used to replenish water stored in the water storage unit 120. If necessary, the valve is formed in the water supply pipe 128 to supply water to the water storage unit 120. And, the soup pot 100 may further include a water level check opening (130). The level check opening 130 is used to check the water level of the water stored in the water storage unit 120, or to discharge part or all of the water when the water stored in the water storage unit 120 is excessive or stored for a long time.

The controller 132 controls the pressure inside the cavity 116 by connecting or disconnecting power to the heater 122 through the current breaker 134. That is, the control unit 132 connects power to the heater 122 when the pressure inside the cavity 116 is less than or equal to the reference pressure based on the pressure data input from the pressure sensor 124, and the pressure inside the cavity 116 is the reference. If the pressure is higher than the power to the heater 126 is cut off. Thus, the pressure inside the cavity 116 is maintained at a constant reference pressure.

The reference pressure may be input through the manipulation unit 136, which may be input by the user. The reference pressure may be set differently depending on the type of dish such as soup, fried, and stir-fry. For example, when cooking with oil, the reference pressure is set higher than when cooking with water so that the temperature of the soup pot 100 becomes higher. Alternatively, a reference temperature may be input and a reference pressure corresponding to the reference temperature may be stored in the controller 132.

The reference pressure is set smaller than the critical pressure of the safety side 126 described above. That is, based on the pressure data measured by the pressure sensor 120, the control unit 132 maintains the pressure inside the cavity 116 higher than atmospheric pressure and lower than the threshold pressure. Thus, cooking can be performed at a constant temperature, and steam is not released to the safety valve 126. Therefore, there is no heat wasted due to the steam released to the outside.

On the other hand, when the control unit 132 does not properly control the pressure inside the cavity 116 due to a failure, an incorrect water level, or the like, the safety valve 126 prevents the pressure inside the cavity 116 from being greater than the threshold pressure.

In addition, the controller 132 may further include a timer 138 to reserve a dish. In the present invention, since the heating is performed using electricity, it is easy to make a reservation using the timer 138.

Although the present invention has been described in connection with the above-mentioned preferred embodiments, it will be readily apparent to those skilled in the art that various modifications and variations are possible without departing from the spirit and scope of the present invention, and all such changes and modifications are It is obvious that it belongs to the scope of the attached utility model registration request.

1 is a block diagram of a direct heating steam pot according to the present invention.

<Description of Drawing>

100: direct heated steam pot

110: body

112: sheath

114: inner skin

116: cavity

118: cover

120: water reservoir

122: heater

124: pressure sensor

126: safety valve

128: water supply pipe

130: water level check

132: control unit

134: current breaker

136: control panel

138: timer

Claims (6)

A body consisting of an endothelial and an outer shell and having a cavity formed between the endothelial and the outer shell; A water reservoir formed to protrude downward from the bottom of the main body and connected to the cavity; A heat transfer unit for directly contacting the water stored in the water storage unit to heat water with electricity and generate steam; A control unit controlling a current delivered to the heat transfer unit according to a user's operation; And And a safety valve configured to discharge steam inside the body when the pressure in the cavity is greater than or equal to a predetermined threshold pressure. The method of claim 1, Further comprising a pressure sensor for measuring the pressure of the cavity, The control unit is a direct heating steam soup pot, characterized in that for connecting or disconnecting the current delivered to the heat transfer unit based on the pressure measured by the pressure sensor. delete The method of claim 2, The pressure when the control unit cuts off the current transmitted to the heat transfer unit is directly heated steam pot, characterized in that lower than the threshold pressure. The method of claim 1, The control unit further comprises a timer direct heating steam pot. The method of claim 1, Direct heating steam soup pot characterized in that it further comprises a water level checker is installed penetrating through the outer shell in the water storage unit to measure the level of water stored in the water storage unit.

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