KR20110041837A - Hot and cool multi kettle - Google Patents

Abstract

PURPOSE: A multi pot system for energy saving with cooling and heating functions is provided to save energy required for cooling and heating food by using one pot when food is cooled and heated. CONSTITUTION: A multi pot system for energy saving with cooling and heating functions comprises a main body(110), a jacket, a steam heat supply unit(130), and a hot and cool water supply unit(150). Both sides of the main body are connected to first and second main pipes(121,122). The jacket is arranged between the inner and outer walls of the main body. The jacket stores or moves cool and hot water or steam heat. The steam heat supply unit supplies steam heat to the jacket through an upper hole connected to the first main pipe. The hot and cool water supply unit selectively supplies hot and cool water to the jacket.

Description

Energy-saving cold-hot multi-cooker system {HOT AND COOL MULTI KETTLE}

The present invention relates to an energy-saving cold-hot multi-cooker system, and more specifically, it is possible to heat and cook food quickly with a single pot, to keep warm and cool, and to save energy. It relates to a combined multi-cooker system.

In recent years, the need for large cooking utensils is increasing due to an increase in places where hundreds of people need to prepare food such as group meals, hospitals, restaurants and hotels.

In particular, such a large cooking utensil, for example, a pot for preparing a hot water is composed of a main body and a lid covering the main body, which is made larger than the home, and to cook food by heating the heat source in the lower part of the main body It is done to be.

However, since such a large pot is largely manufactured, food can be cooked only when a large number of heat sources are applied, and the hot water of the cooked food must be kept hot so that the steam heat source that consumes energy is continuously supplied. .

In addition, there may be food that needs to be chilled, such as soup, among the foods cooked in the pot, such as large pots can not be easily cooled, so there is a problem that it is very cumbersome, such as to reduce the food separately, and can not be cooled quickly. .

In addition, it is preferable to maintain the food holding temperature of 10 to 17 ℃ in the summer, because the food can easily be damaged in the summer, it is preferable to maintain the food holding temperature of 45 to 55 ℃ in winter, according to the season There was a problem that can not freely control the temperature of the food.

The present invention has been made to solve this problem, the object of the present invention is to heat and cool food using a single pot, energy saving that can save energy in keeping the food in this way, cooling It is to provide a multi-cooker system for both cold and hot type.

Energy-saving cold multi-cooker system according to an embodiment of the present invention is a steam heat source supply unit for supplying a steam heat source for cooking food, the steam heat source supply unit is directly connected to the upper hole and the jacket It characterized in that it comprises a cold and hot water supply unit connected indirectly to the central lower adjacent hole of the jacket to selectively supply cold or warm water for cooling or warming.

According to an embodiment of the present invention, food can be cooked, warmed, and cooled in one pot.

In addition, according to an embodiment of the present invention, it is possible to not supply the steam heat source, which consumes a lot of energy for warming, and to quickly cool the food in the pot.

In addition, according to an embodiment of the present invention, the steam heat source supply unit and the cold and hot water supply unit are separated from each other, and the waste steam and the cold and hot water used for food warming and cooling used in the food supply used in the steam heat source supply unit is not mixed with each other It is energy efficient because it can be discharged through the hot and cold water outlet and the steam outlet through the bypass line, respectively.

In addition, according to an embodiment of the present invention, since the steam is condensed continuously to reduce the amount of steam spread in the kitchen.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. First of all, in adding reference numerals to the components of each drawing, it should be noted that the same reference numerals are used as much as possible even if displayed on different drawings. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

1 is a perspective view of the energy-saving cold-hot multi-cooker system according to an embodiment of the present invention, Figure 2 for explaining the internal configuration of the energy-saving cold-hot multi-cooker system according to an embodiment of the present invention FIG. 3 is a cut short taken along the line II-II of FIG. 1, and FIG. 3 is an enlarged view of portion D of FIG.

Referring to Figure 1, first, the energy-saving cold-hot multi-cooker system 100 according to an embodiment of the present invention is an island type of the pot body 110 with respect to the pair of support legs (101, 103) The first and second main pipes 121 and 122 connected to the left and right sides are rotatably coupled so that the pot body 110 can be tilted to easily serve food inside the body 110.

The first and second main pipes 121 and 122 may be smoothly and smoothly driven by a gear with respect to the pair of support legs 101 and 103.

The pot lid 120 may be disposed independently of the pot body 110, and the pot lid 120 may be coupled to the pot body 110 so as to be opened and closed.

Meanwhile, the pot body 110 includes an inner wall 111, an outer wall 113 including a jacket 112 between the inner wall 111, and an insulating material 114 for insulating the outer wall 113. It is preferably made of a triple structure consisting of a safety cover 115 formed on the outer circumference of the outer wall 113 for the user's safety.

In particular, the guide pin 105 is formed on the inner wall 111 of the pot body 110 in a spiral direction along the inner wall 111 so that the cold water through the bypass line 160 will be described in detail later. When flowing into the jacket 112 from the center of the lower portion to smoothly flow along the guide pin 105 to the upper portion of the cooker body 110 to cool the cooker body 110 It was.

The heat insulating material 114 is preferably made of a material having good heat resistance and good flame resistance.

As shown in FIG. 2, the first main pipe 121 is directly connected to the upper hole 110a formed on the pot body 110 and directly communicating with the upper portion of the jacket 112.

The first main pipe 121 is branched into a first branch line 121a connected to the steam heat source supply unit 130 and a second branch line 121b connected to the cold / hot water outlet 140.

The steam heat source from the steam heat source supply unit 130 directly communicates with the first main pipe 121 and the first main pipe 121 connected to the first branch line 121a and the first branch line 121a. The upper hole 110a, the upper hole (110a) to be in direct communication with the jacket 112 is provided without interference to increase the thermal efficiency, and stored in the jacket 112 or the jacket 112 Cold and hot water obtained or lost after warming or cooling the main body 110 while moving inside is discharged through the first main pipe 121, the second branch line 121b, and the cold / hot water outlet 140 to be described later. Through the cold and hot water supply unit 150 may be supplied to the jacket 112, the cold water or hot water of a lower temperature.

In addition, the second main pipe 122 connected to the other side of the main body 110 does not directly communicate with the jacket 112, and the bypass line 160 branched downward from the second main pipe 122. ) Is formed at the center lower portion of the main body 110 and is connected to the central lower adjacent hole 110b communicating with the center lower portion of the jacket 112.

The bypass line 160 is preferably composed of a spiral groove, it is preferable to have a predetermined durability and flexible.

The second main pipe 122 is a cold and hot water supply unit for selectively supplying cold water and hot water to the jacket 112 through the bypass line 160 to insulate, cool the food contained in the pot body 110 Third branch line 122a connected to 150 and fourth branch line 122b connected to a steam outlet 10 for discharging steam stored in the jacket 112 or flowing in the jacket 112. Branch to).

Energy-saving multi-cooker system 100 according to an embodiment of the present invention is heated by the remaining heat source in the jacket 112 when the cooling water is supplied directly to the jacket 112 to prevent the thermal efficiency is lowered Cold water is supplied through the lower center adjacent hole 110b of the main body 110 connected to the bypass line 160 without passing through the jacket 112.

As such, by supplying cold water through the central lower adjacent hole 110b connected to the bypass line 160, cold water may be uniformly supplied to both sides from the center of the jacket 112 by hydraulic pressure.

In addition, when hot water is supplied to the jacket 112 through the cold / hot water supply unit 150, since hot water has a larger specific heat than steam even if the steam heat source that consumes a large amount of energy is not continuously supplied from the steam heat source supply unit 130. The body 110 may maintain a predetermined temperature for a long time.

Therefore, the winter food temperature can be maintained within the preferred 45 to 55 ℃ range, and the summer food temperature can be maintained within the 10 to 17 ℃ range even at the same time in winter.

Energy-saving cold multi-cooker system 100 according to an embodiment of the present invention 100 is the first branch line 121a connected to the steam heat source supply unit 130 and the cold and hot water outlet 140 through which the cold and hot water are discharged. The first and second valves 180a and 180b are disposed on the second branch line 121b to control the flow of cold / hot water and the flow of steam heat source.

The first valve 180a disposed on the first branch line 121a connected to the steam heat source supply unit 130 may be a check valve to prevent cold water from flowing into the first branch line 121a. It is possible to prevent the temperature rise of the cold water by quickly shutting off the steam heat source supply.

The second valve 180b installed in the second branch line 121b for supplying and blocking cold / hot water may be provided with a gate or ball valve.

In addition, the energy-saving cold multi-cooker system 100 according to an embodiment of the present invention is the third branch line (122a) connected to the cold and hot water supply unit 150, and stored in the jacket 112 or the jacket Cold and hot water flow and steam by placing the third and fourth valves (180c, 180d) disposed on the fourth branch line (122b) connected to the steam outlet (170b) for discharging the steam flowing in the (112), respectively It controls the flow of the heat source.

The third valve 180c may be provided with a gate or ball valve to supply and block cold and hot water, and the fourth valve 180d may be provided with a globe valve to forcibly extract steam.

The first to fourth valves 180a, 180b, 180c, and 180d may further include an automatic controller 170 to automatically control the opening and closing.

The automatic controller 170 is disposed on the first branch line 121a and the second branch line 121b respectively connected to the steam heat source supply unit 130 and the cold / hot water discharge port 140 through which the cold / hot water is discharged. The first and second valves 180a and 180b, the third branch line 122a connected to the cold / hot water supply unit 150, and the steam stored in the jacket 112 or flowing in the jacket 112. By controlling the opening and closing of the third and fourth valves 180c and 180d respectively disposed on the fourth branch line 122b connected to the steam outlet 170 to discharge, the hot and cold water and the steam are not mixed. Can be.

In addition, the energy-saving cold multi-cooker system 100 according to an embodiment of the present invention is formed by forming a central lower hole (110c) in communication with the jacket 112 in the lower center of the main body (110) It further includes a condensate drain pipe 190 so as to continuously draw the condensate generated when the steam heat source stored or flow in the 112 is heat-circulated or condensed by hitting the cooler inner wall 111 or outer wall 113.

A disk trap 191 is formed in the condensate discharge pipe 190 and is configured to quickly extract only condensate without counting steam heat sources from the jacket 112.

Now, with reference to Figure 4, it will be described with respect to the operation method of the energy-saving cold and hot multi-cooker system according to an embodiment of the present invention.

4 is a control flow chart of the automatic control unit of the energy-saving cold-hot multi-cooker system according to an embodiment of the present invention.

Automatic control unit 170 of the energy-saving cold multi-cooker system 100 according to an embodiment of the present invention is whether the food is to be cooked by the user, to keep the food, whether to cool the food or not is input Judge.

If the user wants to cook food using the energy-saving cold / cold multi-cooker system 100 according to an embodiment of the present invention, the automatic control unit 170 is connected to the cold / hot water supply unit 150. The third valve 180c installed on the third branch line 122a, the second valve 180b installed on the second branch line 121b connected to the cold / hot water outlet 140, and the steam outlet 170 are connected to each other. The fourth valve 180c installed on the fourth branch line 122b is closed, and the first valve 180a installed on the first line 121a connected to the steam heat source supply unit 130 is opened to connect with the outside. The steam heat source is continuously supplied through the steam heat source supply unit 130 into the jacket 112 in which heat access is blocked, thereby efficiently cooking food.

Of course, since the condensed water may occur when the pressure inside the jacket 112 is greater than or equal to a predetermined pressure, the condensed water may be removed using the disk trap 191, and the steam that loses the heat source may be the steam outlet 170. Open the fourth valve 180c installed on the fourth branch line 122b connected to the outlet to be discharged through the bypass line 160 connected to the central lower adjacent hole 110b of the jacket 112. It is.

The steam heat source will be light, and since the steam lost heat source will be relatively heavy, it can be easily discharged through the central lower adjacent hole (110b) below the main body (110).

In addition, when the user wants to cool the food using the energy-saving cold multi-cooker system 100 according to an embodiment of the present invention, the automatic control unit 170 is connected to the steam heat source supply unit 130 The first valve 180a installed on the first line 121a is closed, and the fourth valve installed on the fourth branch line 122b connected with the steam outlet 170 to the residual steam in the jacket 112. 180c is opened to be discharged through the bypass line 160 connected to the central lower adjacent hole 110b of the jacket 112, and is installed on the third branch line 122a connected to the cold / hot water supply unit 150. The third valve 180c and the second valve 180b installed on the second branch line 121b connected to the cold / hot water outlet 140 may be opened so that the cold water may flow in the jacket 112. .

Of course, when the user wants to warm the food using the energy-saving cold multi-cooker system 100 according to an embodiment of the present invention, the automatic control unit 170 is connected to the steam heat source supply unit 130 The first valve 180a installed on the first line 121a is closed and the fourth valve 180c installed on the fourth branch line 122b connected to the steam outlet 170 is closed to close the jacket 112. ) Retains the residual steam, the third valve (180c) installed on the third branch line (122a) connected to the cold and hot water supply unit 150 to supply hot water, the second connected to the cold and hot water outlet 140 The second valve 180b installed on the branch line 121b may be closed to maintain the inside of the jacket 112 at a predetermined temperature, and if necessary, the second branch line 121b connected to the cold / hot water discharge port 140. Hot water is opened by opening the second valve 180b installed on the jacket 112. It can be programmed to flow within.

Figure 5 is a perspective view of the energy-saving cold and hot multi-cooker system according to another embodiment of the present invention.

Referring to FIG. 5, the energy-saving cold multi-cooker system 100 ′ according to another embodiment of the present invention refers to a “wall type”, which means that the wall is mounted on the wall.

The first and second main pipes 121 'and 122' of the main body 110 'may be fixed to a wall by a pair of fixing blocks 101' and 103 '.

Of course, the first and second main pipes 121 'and 122' are pivotally configured with respect to the fixed blocks 101 'and 103' using a rotating gear to tilt the main body 110 'to serve food. It may be configured to be easily served.

In this case, only the main body 110 ′ is exposed, and the first, second, third and fourth branch lines are exposed to the fixed block as compared to the energy-saving cold multi-cooker system 100 according to one embodiment of the present invention. (101 ', 103') or can be concealed inside walls to facilitate cleaning and minimize the generation of contaminants and food debris, meeting HACCP hygiene standards.

Figure 1 shows a perspective view of the energy-saving cold and hot multi-cooker system according to an embodiment of the present invention.

Figure 2 is a cross-sectional view taken along the line II-II of Figure 1 for explaining the internal configuration of the energy-saving cold multi-cooker multi-cooker system according to an embodiment of the present invention.

3 is an enlarged view of a portion D of FIG. 2.

Figure 4 is a control flowchart of the automatic control unit of the energy-saving cold-hot multi-cooker system according to an embodiment of the present invention.

Figure 5 shows a perspective view of a multi-cooker system for energy-saving cold and hot according to another embodiment of the present invention.

Claims (11)

A main body connected to the first and second main pipes on both sides, a jacket disposed between the inner wall and the outer wall of the main body to store or flow cold / hot water or steam heat sources, and an upper part directly communicating with the first main pipe of the main body; Energy including a steam heat source supply unit for supplying a steam heat source in the jacket through the hole, and a cold or hot water supply unit for selectively supplying cooling or warming cold and hot water to the jacket through the lower center adjacent hole formed in the central lower outer wall of the main body Reduced cold and hot multi-cooker system. The method of claim 1, The main body has a triple safety structure including a safety cover including a heat insulating material between the inner wall, the outer wall, and the outer wall, and the inner wall has a guide for guiding the coolant from the bottom to the top along the spiral direction. Energy-saving cold / hot water multi-cooker system with fins. The method of claim 2, Energy-saving cold-hot multi-cooker system further comprises a steam outlet connected to the central lower adjacent hole, and a cold and hot water outlet connected to the upper hole. The method of claim 1, The second main pipe is not in direct communication with the jacket, the bypass line branched from the second main pipe energy-saving cold-hot multi-cooker system is connected to the lower adjacent hole. The method of claim 4, wherein The first main pipe is branched into a first branch line and a second branch line respectively connected to the steam heat source supply unit and the cold / hot water discharge port through which the cold / hot water is discharged. The second main pipe is an energy-saving cold-hot multi-cooker system branched into a third branch line and a fourth branch line connected to the cold / hot water supply unit and the steam outlet. The method of claim 5, A first valve disposed at the first branch line connected to the steam heat source supply unit, the second branch line connected to the cold / hot water supply unit, a third branch line connected to the steam outlet, and a fourth branch line connected to the cold / hot water outlet; Energy-saving cold and hot multi-cooker system comprising a second valve, a third valve, a fourth valve. The method of claim 6, Energy-saving cold and hot multi-cooker system in which a disk trap for condensate drainage is formed in the central lower hole in the lower center of the main body communicating with the jacket. The method of claim 6, And an automatic control unit for automatically controlling opening and closing of the first valve, the second valve, the third valve, and the fourth valve, wherein the automatic control unit opens the fourth valve of the fourth line through the steam heat source supply unit. The steam heat source supplied through the steam heat source supply unit is closed on the front of the bottom of the pot by supplying the steam heat source into the jacket and closing the third valve of the third branch line and the second valve of the second branch line which face each other. Energy-saving cold multi-cooker system programmed to maintain the efficiency and to open the first valve of the first line so that steam lost from the heat source is discharged to the steam outlet through the bypass line connected to the lower center hole of the jacket. . The method of claim 8, The automatic control unit closes the fourth valve of the fourth line to stop the supply of steam heat source into the jacket through the steam heat source supply unit, and opens the first valve of the first line for a predetermined time so that the residual steam It is discharged to the steam discharge port and closed, and the second valve of the second branch line is opened to supply the cold and hot water from the cold and hot water supply unit through the bypass line, and the hot and cold water heated in the jacket is discharged to the third branch line. 3 Energy saving type hot and cold multi-cooker system programmed to open the valve to be discharged to the hot and cold water outlet. The method according to any one of claims 1 to 9, Energy-saving cold and hot multi-cooker system wherein the first and the second main pipe is fixed to the island type to be pivotable with respect to the pair of support legs. The method according to any one of claims 1 to 10, The first and second main pipe is pivotally fixed to the pair of fixed parts, the pair of fixed parts energy-saving cold and hot multi-cooker system is fixed to the wall in the wall type.

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