KR20120016911A - A cooker - Google Patents

Abstract

PURPOSE: A cooking device is provided to enable roti to maintain a good state since heat transfer from a heating unit is easy. CONSTITUTION: A cooking device(100) comprises a housing(103), a heating unit(110), a rotating tray, and a plurality of plate pans. The heating unit is arranged in the housing and increases a temperature in a cavity. The rotating tray is rotatably arranged on the lower part of the cavity and rotates food so that heat from the heating unit is uniformly transferred to the food. The plate pans are placed on the rotating tray and rotate. The plate pans are arranged in a row and receive heat from the heating unit, and one side of the food is cooked by conductive heat from the lower one of the plate pans.

Description

Cooker {A cooker}

The present invention relates to a cooking appliance, and more particularly, to a cooking appliance capable of easily cooking a large amount of thin and wide food to be baked by receiving heat from the outside.

The cooking apparatus is a device for heating and cooking food after storing and sealing food. These cooking appliances were developed to replace traditional cooking methods, and in Korea, electric rice cookers have been developed, replacing traditional cooking methods in cauldrons through external heating sources. India is also developing roti, a staple food in India, for cooking in cookers.

Roti is a general term for bread made by kneading flour, round and thin, and collectively referred to as Chapati, Nan, Puri, and variations thereof. The traditional method of cooking roti is a method of kneading flour thinly and widely, placing it on an iron plate, and then heating the iron plate with a flour on a tandoor, a traditional Indian oven. When the iron plate is heated in the tandoor, the flour placed on the iron plate is baked, forming a loti.

At this time, since the temperature of the iron plate in contact with the flour should be heated to a temperature of 200 ℃ or more, it is important to maintain the heating temperature of the iron plate at a high temperature. In addition, in order to make such a loti in a traditional manner, since the temperature of the tandoor must be kept at a high temperature to be transmitted to the iron plate, space constraints are large in maintaining the temperature of the tandoor in an urban lifestyle.

In addition, when the moisture inside the roti is drawn out during the baking process of the roti, the texture of the roti is made like other hard confectionery, so it is necessary to keep the moisture inside the roti constant.

The problem to be solved by the present invention is to provide a cooking apparatus that is cooked in bulk at a time, such as roti, India's staple food in large quantities, and cooked without losing the traditional texture.

The object of the present invention is not limited to the above-mentioned object, another object that is not mentioned will be clearly understood by those skilled in the art from the following description.

A cooking apparatus according to an embodiment of the present invention for achieving the above object, the housing is formed with a cooking chamber for cooking food, a heating unit disposed inside the housing for raising the interior of the cooking chamber, the lower portion of the cooking chamber Rotating tray is rotatably disposed to rotate the food so that the heat generated from the heating unit is evenly transferred to the food, and is rotated seated on the rotating tray, one side of the food receiving the heat supplied from the heating unit And a plurality of plate pans arranged horizontally in the upper and lower stages so as to be cooked by conduction heat directly from the plate pan and the other side of the food is cooked by convection and radiation heat from the upper plate pan.

In addition, a cooking apparatus according to another embodiment of the present invention for achieving the above object, the housing is formed with a cooking chamber for cooking food, a magnetron for irradiating microwaves into the cooking chamber, and rotatably in the lower portion of the cooking chamber The rotary tray for rotating the food is disposed and cooked, and the ferrite portion is seated and rotated on the rotary tray, and receives the electromagnetic waves radiated from the magnetron to convert to a predetermined heat, one side of the food is directly from the lower plate pan The other side of the food is cooked by conduction heat and includes a plurality of plate pans arranged horizontally up and down to be cooked by convection and radiant heat from the upper plate pan.

Specific details of other embodiments are included in the detailed description and the drawings.

According to the cooking apparatus of the present invention, there are one or more of the following effects.

First, the cooking apparatus according to the present invention has an effect of shortening the cooking time by providing a plurality of plate pans capable of cooking a plurality of roti at once in the cooking chamber.

Secondly, the cooking appliance according to the present invention has an effect of maintaining the texture of the cooked roti in a traditional texture by facilitating heat transfer from the heating unit.

Third, the cooking appliance according to the present invention has a merit that it can be easily applied to an existing microwave oven, since cooking using microwaves, which may be dehydrated, is possible.

The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description of the claims.

1 is a perspective view showing a cooking apparatus according to a preferred embodiment (first embodiment) of the present invention,
2 is a perspective view illustrating a plurality of plate fans in the configuration of FIG. 1,
3A is a perspective view illustrating a first plate fan and a connecting rod disposed at a lowermost part of the configuration of FIG. 2;
3B is a perspective view illustrating the remaining fan except the first plate fan in the configuration of FIG. 2;
4 is an enlarged perspective view illustrating an installation hole to which the connection rods of the remaining fans are connected in the configuration of FIG. 2;
5 is a front view showing a cooking apparatus according to another embodiment (second embodiment) of the present invention,
6 is a perspective view illustrating a plurality of plate pans of the cooking apparatus according to the second embodiment of FIG. 5;
FIG. 7 is a perspective view illustrating a plurality of plate pan assemblies of FIG. 6;
8 is a front view showing a cooking appliance according to another embodiment (third embodiment) of the present invention;
9 is a perspective view illustrating a plurality of plate pans of the cooking apparatus according to the third embodiment of FIG. 8;
10 is a front view showing a cooking appliance according to another embodiment (fourth embodiment) of the present invention.

Advantages and features of the present invention and methods for achieving them will be apparent with reference to the embodiments described below in detail with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but can be implemented in various different forms, and only the embodiments make the disclosure of the present invention complete, and the general knowledge in the art to which the present invention belongs. It is provided to fully inform the person having the scope of the invention, which is defined only by the scope of the claims. Like reference numerals refer to like elements throughout.

Hereinafter, a cooking appliance according to the present invention will be described in detail with reference to the accompanying drawings. The suffixes "module" and "unit" for components used in the following description are given or used in consideration of ease of specification, and do not have distinct meanings or roles from each other.

1 is a perspective view showing a cooking apparatus 100 according to an embodiment of the present invention.

Referring to FIG. 1, a cooking apparatus 100 according to an exemplary embodiment of the present invention includes a cabinet 101 forming an exterior and a housing 103 disposed inside the cabinet 101 and having a cooking chamber open therein. And a door 105 rotatably provided in the housing 103 to open and close the cooking chamber, and a control panel 120 provided in the cabinet 101 to control the cooking appliance 100.

The cabinet 101 forms an exterior of the cooking apparatus 100, and has an approximately rectangular parallelepiped shape and a receiving space in which a cooking object such as food is accommodated.

The housing 103 has a reduced rectangular parallelepiped shape compared to the cabinet 101 and is formed to be empty to form a cooking chamber. The cooking chamber formed in the housing 103 is a place where food is cooked, and a user brings in and takes the food into the cooking chamber.

The door 105 is rotatably provided in the housing 103. The door 105 is rotatably provided with one point of the housing 103 to open and close the cooking chamber. The door 105 may be rotatably provided on any one of a horizontal axis or a vertical axis of the housing 103. Door 105 according to an embodiment of the present invention is described as rotatably provided on the horizontal axis of the housing 103, it should be noted that the spirit of the present invention is not limited thereby.

The glass 107 may be provided at a central portion of the door 105 to allow the outside user to observe the inside of the cooking chamber while the door 105 is closed.

The control panel 120 is provided at one side of the cabinet 101. The control panel 120 is disposed at a position that does not interfere with the door 105, and as the door 105 is rotatably provided below the housing 103, the control panel 120 is located above the housing 103. It is provided above the cabinet 101.

The control panel 120 includes a display unit 130 for visually displaying the overall operation of the cooking appliance 100 and an operation unit 140 for controlling the operation of the cooking appliance 100 or inputting a command.

The housing 103 is provided with a heating unit 110 for supplying heat to the cooking chamber to cook the food carried in the cooking chamber. The heating unit 110 may be provided to be exposed to the housing 103 in some embodiments. In addition, according to the embodiment, it may be provided between the housing 103 and the cabinet 101 so as to be hidden in the cooking chamber. In some embodiments, at least one of the inner surfaces of the cooking chamber may be provided, and both of the inner surfaces of the cooking chamber may be provided. Hereinafter, although described as being provided on the upper side and left and right side of the inner side of the cooking chamber, it should be noted that the embodiment of the present invention is not limited thereto.

According to an embodiment, the heating unit 110 may be implemented as an electric heater that generates heat when electricity is supplied. Here, a general heater using a resistance heat or a halogen heater using a halogen may be employed as the electric heater. Although not mentioned above, it includes all heaters that generate heat when electricity is supplied.

The heating unit 110 may also be formed of a magnetron according to an embodiment, so that the food is cooked as the high frequency (microwave) oscillated from the magnetron is irradiated onto the food and the food molecules are vibrated.

Hereinafter, for convenience of description, it will be described that the heating unit 110 is provided as an electric heater, and is formed as an upper heater 111 provided on the upper side and left and right heaters 113 provided on the left and right sides.

On the other hand, the lower portion of the cooking chamber is provided with a rotary tray 145 for rotating the food to be cooked in order to ensure that food is evenly transferred to the heat supplied from the heating unit 110. Rotating tray 145 is preferably in a plate shape is formed in a circular shape to facilitate rotation. Rotating tray 145 may be provided to be removable to the outside by the cooking user. The lower part of the cooking chamber covered by the rotation tray 145 may be provided with a not shown tray driver for rotating the rotation tray 145.

And, the cooking appliance 100 according to an embodiment of the present invention, as shown in Figure 1, is mounted on the upper portion of the rotary tray 145 is rotated in conjunction with, the heat supplied from the heating unit 110 It further includes a plurality of plate pan 150 that can be received to cook food.

In the plurality of plate pans 150, when food is placed thereon, the conductive heat is directly transmitted from the lower plate pans 151a, 151b (hereinafter, 151a unless otherwise specified) from one surface of the food, and the food is cooked. Convection and radiant heat are transferred from the upper plate pan 151b so that food is cooked up and down in multiple stages.

Here, each of the plurality of plate pans 150 receives heat primarily from the heating unit 110 and is heated to an appropriate temperature to transfer heat suitable for secondary cooking of food, and is made of aluminum having excellent thermal conductivity. It is preferred to be provided.

The plurality of plate pans 150 have a shape in which the final food is thin and widely spread among the types of food to be cooked, and thus is easy to cook the food of the roasting method. In particular, it can be said to be an easy part in cooking food of a shape such as roti, a traditional Indian food.

FIG. 2 is a perspective view illustrating a plurality of plate fans 150 in the configuration of FIG. 1, FIG. 3A is a perspective view illustrating a first plate fan 151a and a connecting rod disposed at the lowermost portion of the configuration of FIG. 2, and FIG. 2 is a perspective view illustrating the remaining fan 151b except for the first plate fan 151a of FIG. 2, and FIG. 4 is an installation hole 155 to which the connection rod 153 of the remaining fan 151b of FIG. 2 is connected. ) Is an enlarged perspective view.

As shown in FIGS. 2 and 3A and 3B, the plurality of plate fans 150 are connected by at least two connecting rods 153 so that each of the plurality of plate fans 150 is spaced apart from each other by a predetermined distance. do.

Here, the connecting rod 153 is a rod shape having a diameter of about 5 mm, and is preferably plated in consideration of thermal conductivity and deformation, and as shown in FIG. 3A, a rotary tray (of a plurality of plate fans 150) 145 may be provided integrally fixed so as to protrude upward from the upper surface of the plate pan 151a disposed at the lowermost portion which is in contact with and seated directly.

The connecting rod 153 is configured to fixedly couple each of the plurality of plate fans 150, and two left and right sides may be disposed to be adjacent to an edge portion of the plate fan 151a disposed at the lowermost portion. However, it should be noted that the scope of the present invention is not limited by the number of the connecting rods 153. That is, in the preferred embodiment of the present invention, the connection rod 153 has been described as being limited to having two left and right, but is not necessarily limited thereto, in consideration of the fixing force and the like fixed to the installation rod 153 It is also possible to form three or more.

Meanwhile, as shown in FIG. 3B, the upper end of the connecting rod 153 is fixed to the remaining plate fans 151b except for the lowermost plate fan 151a which is directly in contact with the rotary tray 145. Installation holes 155 are formed, respectively.

The size of the installation hole 155 should be at least as large as the connecting rod 153 can penetrate therethrough, preferably formed larger than the diameter of the connecting rod 153. However, the connecting rod 153 has to fix the plate pans 150 without moving during the cooking time when the food is cooked. The fixing rod fixing the plate pans 151b while mutually rubbing with the outer peripheral surface of the connecting rod 153. The rubber 153a may be formed. As shown in Fig. 4, the fixed rubber 153a is machined into a cross shape with a rubber that is an elastic body.

Meanwhile, except for the plate pan 151a disposed at the bottom of the plurality of plate pans 150, the plate pans 151b disposed at the top and the bottom of the other plate pans 151b are arranged when the food is cooked. At least two gap protrusions 157 may be formed to maintain a predetermined gap so as not to overlap.

The upper surface of each of the plurality of plate pans 150 adjacent to the lower end of the gap protrusion 157 is formed with a mounting groove 159 in which the lower end of the gap protrusion 157 is seated. The upper and lower heights of each of the plate pan 151b disposed above and the plate pan 151b disposed below held by the gap protrusion 157 may be formed to be longer than the final thickness of the food to be cooked. The height above and below will be determined.

The method of cooking food using the plurality of plate pans 150 of the cooking apparatus 100 according to the preferred embodiment of the present invention configured as described above will be described below.

First, the cooking user seats the dough to be cooked, which is a preparation of a thin and wide food such as a roti, on the upper surface of the plate pan 151a disposed at the bottom. Next, the plate fan 151b disposed above is installed so that the connecting rod 153 protruding and fixed upward of the plate fan 151a disposed at the bottom thereof passes through the installation hole 155. Then, the fixing rubber 153a formed in the installation hole 155 is fixed while causing mutual friction with the outer circumferential surface of the connecting rod 153. Next, the dough to be cooked is placed again on the upper surface of the installed plate pan 151b and the plurality of plate pans 150 are sequentially arranged in multiple stages. Lastly, the assembled plurality of plate pans 150 are moved to the cooking chamber formed in the cooking apparatus 100 and seated on the rotary tray 145 to start cooking.

In cooking a thin and wide shaped food, such as roti in the above-described method, the cooking apparatus 100 according to an embodiment of the present invention, the plurality of plate pans 150 by the rotary tray 145 The rotation is interlocked and the heat supplied from the heating unit 110 is evenly transmitted to the food, as well as mass cooking as many as the number of the plurality of plate pans 150 in one single cooking apparatus 100 allows the consumer to There is an advantage that can reduce the time to prepare food.

In addition, the cooking apparatus 100 according to the preferred embodiment of the present invention, one surface of the food is suitable for the cooking of the roasting method by direct conduction heat of the plate pan 151b, as well as high conductivity of the plate pan 151b. When the food is cooked by convection heat or radiant heat from another plate pan 151b to be relatively close to the upper portion of the food to be cooked, the traditional texture can be maintained as it is.

In addition, since the heating unit 110 employs the heating unit 110 that generates direct heat such as an electric heater, it has an effect of preventing moisture from escaping from food.

However, embodiments of the present invention are not limited to the above-described preferred embodiment 150. 5 is a front view illustrating a cooking appliance 100 according to another embodiment 250 of the present invention, and FIG. 6 is a plurality of plate pans 250 of the cooking appliance 100 according to the embodiment 250 of FIG. 5. 7 is a perspective view illustrating the plurality of plate fans 250 of FIG. 6.

5, another embodiment according to the present invention (hereinafter, abbreviated as "second embodiment 250" for convenience of description) is one of the preferred embodiments described above (hereinafter, Unlike the first embodiment 150, for convenience, a plurality of plate fans 150 are not fixed by the connecting rod 153, but the lowermost plate seated on the rotary tray 145. In this embodiment, a plurality of plate fans 250 are arranged in multiple stages while directly contacting an upper portion of the fan 251a.

In the cooking apparatus 100 according to the second embodiment 250, the plurality of plate pans 250 is directly seated on the upper portion of the rotary tray 145 of the plurality of plate pans 250, as shown in FIG. 5. The first plate pan 251a and the multi-stage stacked on the first plate pan 251a are arranged in a lower portion of each plate pan 251b so as to be supported in contact with the upper portion of the plate pan 251a disposed below. Support plate 257 includes the remaining plate pan (251b) formed.

6 and 7, the support part 257 protrudes downward at at least four lower edge portions of the remaining fans 251 b except for the plate fan 251 a disposed at the lowermost part. Can be. Although not shown in the drawing, upper surfaces of the plurality of plate pans 250 may include mounting grooves 159 on which the support legs are seated, as in the first embodiment 150.

Meanwhile, for convenience of storage of the plurality of plate pans 250 and ease of use during cooking, as shown in FIG. 7, the plurality of plate pans 250 have a through hole (not shown) which penetrates up and down. And a storage ring 270 that is formed to penetrate the through hole and couples the plurality of plate fans 250 so as to be rotatable.

The plurality of plate pans 250 installed with the storage ring 270 penetrate a plurality of plate pans 250 that are not cooked at a time to facilitate storage thereof, as well as a plate disposed below the dough to be cooked when cooking. After being seated on the upper surface of the pan 251a, the plurality of plate pans 250 are sequentially rotated to prepare the next dish, thereby increasing the convenience of the user when cooking.

Meanwhile, in the cooking apparatus 100 according to the second embodiment 250, a plurality of protrusions 258 (see FIG. 5) in addition to the support legs may be formed on the lower surfaces of the plurality of plate pans 250 throughout the lower surface. Can be. The protrusion 258 is preferably extended downward to a height in direct contact with the food to be cooked seated on the upper surface of the plate pan 251b adjacent to the bottom.

Here, the protrusion 258 has an advantage of creating a visual effect of traditional food by forming a kind of burn marks by providing more heat to the food by directly contacting the upper surface of the food. Usually, traditional Indian foods such as Roti are baked in a traditional oven, Tandur, because the burns form on the final food, adding a more traditional aesthetic and visually creating a traditional texture to the consumer. .

The support legs are particularly useful in the case of a plurality of plate pans 250 in which the protrusions 258 as described above are formed. That is, the support leg serves to form a hot air space to allow heat transfer by convective heat to an object to be cooked by separating the plate pan 251b disposed above and the plate pan 251b disposed below a predetermined distance. Because.

A method of cooking food using the plurality of plate pans 250 of the cooking apparatus 100 according to the second exemplary embodiment 250 of the present invention configured as described above is as follows.

First, the cooking user seats the dough to be cooked, which is a preparation of a thin and wide food such as a roti, on the upper surface of the plate pan 251a disposed at the lowermost portion. Next, the plate pan 251b to be disposed on the upper part is rotated from the storage ring 270 to be fixed and seated on the upper part of the plate pan 251a disposed at the bottom, and then the dough to be cooked is placed again, and the plurality of sequential The plate pan 250 is placed in multiple stages. Lastly, the assembled plurality of plate pans 250 are moved to the cooking chamber formed in the cooking apparatus 100 and seated on the rotary tray 145 to start cooking.

In the cooking of thin and wide shaped foods, such as roti in the manner described above, the cooking apparatus 100 according to the second embodiment 250 of the present invention, a plurality of plate pans through the storage ring 270 In addition to the easy storage of the 250, a simple rotational operation may be performed only when the food is prepared for cooking, and the plate pan 250 may be seated, and when preparing a large amount of food, the preparation time may be shortened.

8 is a front view illustrating a cooking apparatus 100 according to another embodiment of the present invention (hereinafter, abbreviated as "third embodiment 350" for convenience of description), and FIG. 3 is a perspective view illustrating a plurality of plate pans 350 of the cooking apparatus 100 according to the third embodiment 350.

The cooking apparatus 100 according to the present invention, unlike the first embodiment 150 and the second embodiment 250 described above, the support portion for supporting the upper plate pan 351b of the plurality of plate pans 350 357 provides a third embodiment 350 formed in a partition shape.

More specifically, the cooking apparatus 100 according to the third embodiment 350, as shown in Figs. 8 and 9, is laminated in multiple stages on the top of the first plate pan 351a disposed at the bottom The support part 357 formed to be in contact with and supported by the upper portion of the plate fan 151a disposed below is provided as a support partition wall extending downward along the lower edges of the remaining plate fans 351b.

Here, the support partition wall 357 may be formed to be inclined inwardly toward the bottom. As such, the support partition wall 357 is formed to be inclined inwardly, when the heating tray 145 is disposed below the cooking chamber, the heating unit 110 cannot be disposed below the cooking chamber. It is because it is suitable as a structure for receiving heat uniformly from the part 110.

On the other hand, in the third embodiment 350, the support portion 357 is provided as a support partition wall that is shielded from the outside of the object to be cooked as described above, heat is not smoothly supplied to the remaining portion other than the portion directly in contact with the plate pan 351b. It can affect cooking. Therefore, in the cooking apparatus 100 according to the third exemplary embodiment 350 of the present invention, a plurality of vent holes 357a are formed in the support partition wall 357 to penetrate inwardly so that air is circulated, that is, heat is circulated. .

In addition, as shown in FIG. 8, in the cooking apparatus 100 according to the third embodiment 350, the area is sequentially formed from the lowermost plate pan 351a in which the plurality of plate pans 350 have a relatively small area. Since the plate pans 351b are formed to be large, they may be unstable in the stacking arrangement. Therefore, an upper surface of each of the plurality of plate fans 350 may have an installation groove 359 in which a lower end of the support partition wall 357 may be recessed. ) Is formed. When the lower end of the support bulkhead 357 is fitted and seated in the installation groove 359, it has a stability that can be stably rotated through the rotation tray 145 unless there is a special impact from the outside.

In the case of the first embodiment 150 to the third embodiment 350, the present invention is limited to the case of an electric heater that generates heat when electricity is supplied as an embodiment of the heating unit 110. As the heating unit 110, the high frequency such as microwave is not used directly to cook food while causing vibration, etc. through the moisture inside the food bar to lose moisture from the food to lose the texture of the traditional roti Because it is thrown away. However, it should be noted that the embodiment of the present invention is not necessarily limited to the case where the electric heater is used as the heating unit 110.

For example, another embodiment according to the present invention (hereinafter, abbreviated as "fourth embodiment 450" for convenience of explanation) is to irradiate microwave (high frequency) into the cooking chamber in which food is cooked. Magnetron is provided, the ferrite portion 455 is coupled to receive the electromagnetic wave (high frequency) irradiated from the magnetron to a predetermined heat, and one side of the food is cooked by direct conduction heat from the lower plate pan 451a, food The other surface of the plate pan 451b may be configured to include a plurality of plate pans 450 horizontally arranged up and down so as to be cooked by convection and radiant heat from the upper side.

Here, the ferrite part 455 constituting the plurality of plate fans 450 is coupled to the upper surface of the plate fan 451b stacked on the uppermost side, and the lower surface of the plate fan 451a stacked on the lowermost side. It is preferable to be disposed horizontally in the middle portion with both sides 453a and 453b of the plate pan 451b stacked on the middle portion.

Then, when the food is cooked in the cooking chamber, the portion directly contacting the food to be cooked may be a portion that receives heat from the ferrite portion 455 without cooking the ferrite portion 455 and cooks the food with conductive heat. will be.

In particular, in the cooking apparatus 100 according to the fourth embodiment 450, the cooking time is shortened through direct cooking by microwaves, and dehydration from foods that has been a problem when only microwaves are performed as a heating source. By lowering the cooking through the direct conduction heat of the plurality of plate pans 450 through the ferrite portion 455 has the advantage that can maintain the traditional texture.

The food described throughout the present disclosure is referred to as 160 in FIG. 2.

The configuration and method of the embodiments described above may not be limitedly applied, and all or some of the embodiments may be selectively combined so that various modifications can be made.

In addition, although one preferred embodiment of the present invention has been shown and described above, the present invention is not limited to the specific embodiments described above, the present invention without departing from the spirit of the invention claimed in the claims Various modifications may be made by those skilled in the art, and these modifications should not be individually understood from the technical spirit or the prospect of the present invention.

100: cooking appliance 101: cabinet
103: housing 105: door
107: glass 110: heating portion
120: control panel 130: display unit
140: operation unit 150: first embodiment
151a: bottom plate pan 151b: remaining plate pan
153: connection rod 155: mounting hole
157: gap projection 159: seating groove
250: Second Embodiment 350: Third Embodiment
450: fourth embodiment

Claims (15)

A housing in which a cooking chamber in which food is cooked is formed;
A heating unit disposed inside the housing to heat up the inside of the cooking chamber;
A rotary tray rotatably disposed at the lower portion of the cooking chamber to rotate the food so that heat generated from the heating unit is evenly transmitted to the food;
It is seated on the rotary tray, rotated, and receives heat supplied from the heating unit so that one side of the food is cooked by conduction heat directly from the lower plate pan and the other side of the food is horizontally cooked by convection and radiant heat from the upper plate pan. Cooking apparatus comprising a plurality of plate pans arranged up and down multi-stage.
The method according to claim 1,
The plurality of multi-stage plate fan,
Cooking apparatus connected by at least two connecting rods so that each of the plurality of plate pans are spaced apart from each other up and down predetermined distance.
The method according to claim 2,
Lower ends of the at least two connecting rods are fixed to a first plate fan seated directly on an upper portion of the rotating tray of the plurality of plate pans,
Cooking plate having an installation hole through which the upper end of the at least two connecting rods are formed in the remaining plate pans except the first plate pan.
The method according to claim 3,
The installation hole is a cooking appliance formed with a fixing rubber for fixing the plate pan while friction with the outer peripheral surface of the connecting rod.
The method according to claim 3,
At least two gap protrusions protruding downward from the lower surface of the plate pan other than the first plate pan and contacting the upper surfaces of the plate pans disposed below the first plate pan.
The method according to claim 5,
The vertical height of the gap projection is formed longer than the final thickness of the food to be cooked.
The method according to claim 1,
The plurality of plate pans,
A first plate fan seated directly on an upper portion of the rotary tray among the plurality of plate fans;
Lay multi-stage disposed on the upper portion of the first plate pan, the cooking apparatus including a remaining plate pan is formed in the lower portion of each plate pan to be supported in contact with the upper portion of the plate pan disposed below.
The method according to claim 7,
The support portion,
And a support leg protruding downward at at least four locations of the lower edge portions of the remaining plate fans.
The method according to claim 8,
And a seating groove in which the support legs are respectively seated on the plurality of plate pan upper surfaces.
The method according to claim 8,
The plurality of plate pans are formed with a through hole penetrating up and down,
And a storage ring installed to penetrate the through hole, the plurality of plate pans being rotatably coupled to each other.
The method according to claim 7,
The support portion,
And a support partition wall extending downward along the lower edges of the remaining plate fans.
The method of claim 11,
The support partition wall is formed to be inclined inwardly toward the cooking appliance.
The method of claim 12,
The support partition wall is a cooking appliance formed with a plurality of vent holes penetrating inward to circulate air.
A housing in which a cooking chamber in which food is cooked is formed;
A magnetron for irradiating microwaves into the cooking chamber;
A rotary tray rotatably disposed at a lower portion of the cooking chamber to rotate the food to be cooked;
It is seated on the rotating tray and rotated, the ferrite portion is coupled to receive the electromagnetic wave irradiated from the magnetron to a predetermined heat, one side of the food is cooked by direct conduction heat from the lower plate pan and the other side of the food pan And a plurality of plate pans arranged horizontally up and down so as to be cooked by convection and radiant heat therefrom.
The method of claim 11,
The ferrite part,
A cooking appliance coupled to the upper surface of the plate pan stacked on the uppermost side, coupled to the lower surface of the plate pan stacked on the lowermost side, and horizontally coupled to the center portion with both sides of the plate pan stacked on the middle portion interposed therebetween. .

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