KR20150136893A

KR20150136893A - Induction range

Info

Publication number: KR20150136893A
Application number: KR1020140064579A
Authority: KR
Inventors: 정원식; 정진영
Original assignee: 정원식; 정진영
Priority date: 2014-05-28
Filing date: 2014-05-28
Publication date: 2015-12-08
Also published as: KR101632742B1

Abstract

The present invention relates to an induction cooktop which cooks foods by using an electromagnetic induction heating method. More specifically, the induction cooktop: prevents moving and rotation of a cooking utensil by accommodating the lower part of the cooking utensil in an induction heating unit, and thus safely cooks a food; is wound with heating coils at equal spacing, and thus reduces a raw material cost while efficiently heating the cooking utensil; automatically operates the induction heating unit by recognizing a cooking state of the food; facilitates simple and efficient cooking by being easily moved, and safely placed by including one or more induction cooktops on an upper portion of a table or a work bench. In addition, the induction cooktop according to the present invention provides effects of: preventing negligent accidents from occurring by preventing cooking utensils from being moved; efficiently heating cooking utensils by the heating coils wound around the side of the induction heating unit; facilitating moving by having a small size and reducing weight; simultaneously cooking various foods by including a plurality of induction cooktops in a small space; and minimizing heating coils to be damaged.

Description

Induction range

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an induction cooker for cooking food using an electromagnetic induction heating method. More specifically, the present invention relates to an induction cooker for cooking food using an induction heating method, The heating coil is wound at regular intervals to reduce the cost of raw materials. At the same time, it efficiently heats the cooking vessel, grasps the cooking state of the food, automatically operates the induction heating unit, The present invention relates to an induction cooker which is capable of easily and efficiently cooking food.

Generally, Induction range is a kind of Induction geating which is applied high efficiency magnetic flux induction technology. When induction heating coil inside an induction cooking stove is supplied with alternating current, magnetic force lines are generated. Eddy current is generated, and the cooking vessel itself is heated and cooked by the electrical resistance of the metal.

Therefore, such an induction range does not cause fire because it does not generate flame or harmful gas, and there is no risk of fire, and there is no carbon monoxide generated necessarily when gas is used as a heat source, It has the advantage that there is no risk of fire and explosion because there is no fear of burning even when the grill touches the hand while heating the container and there is no flame.

In the conventional induction cooking stove, an induction circuit is installed inside the main body, and a ventilating fan and the like are provided, and the upper surface is made of a material such as ceramic glass . Such a conventional induction cooking stove is generally manufactured so that its upper surface is flat, and the cooking vessel is placed on a flat upper surface to directly cook the food. However, in the conventional induction cooking pot in which the upper surface is flat, the cooking vessel can be moved, and a safety accident such as an image may occur in the hot cooking vessel.

In addition, since the conventional induction cooking stove is heavy and inconvenient to move, and in a place where a large number of cooking utensils such as a restaurant are required, a variety of food is cooked using one induction cooking stove provided with a plurality of induction heating portions. There is a problem in that it has to be replaced.

In addition, most induction ranges are buried in tables of general households or restaurants. However, there is a problem that the movement of the cooking vessel and safety accidents therefrom may occur, and the cooking vessel which is seated on the induction range is cramped There is a problem in that it is necessary to use an induction cooking stove having a plurality of induction heating parts on a table having a large area in order to cook two or more kinds of food.

In addition, the conventional induction cooking pot with the flat top surface is heated only by the lower surface of the cooking vessel, and since the amount of the coil to be wound is too large due to the winding of the coil, the resistance of the coil to the coil There is a problem that the coil is damaged due to an increase in its temperature.

Korean Patent Publication No. 2013-0043885 Korea Patent Publication No. 2013-0012049 Korea public utility model 2009-0011275

SUMMARY OF THE INVENTION The present invention has been made in order to solve the above problems of the related art. Conventionally, an induction cooking stove having a flat top has a problem that a safety accident may occur due to movement of the cooking vessel, In order to cook various foods, an induction range equipped with a plurality of induction heating units should be used. In the induction cooking station equipped with a plurality of induction heating units, it is necessary to repair or replace the entire induction heating unit if any one induction heating unit fails And the heating coil is wound with a small amount of winding, so that there is a problem that the raw material is consumed in a large amount and the coil is damaged, thereby providing a solution to this problem.

A main body 10 having an induction circuit 12 and an air blowing fan 14 installed therein and a lower part embedded in the upper part of the main body 10, An induction heating unit 20 having a receiving space 22 for receiving the lower portion of the cooking vessel 50 and a sensing sensor 30 installed on the inner upper surface of the induction heating unit 20, ; And a heating coil 40 wound around a lower surface and a lower outer circumferential surface of the induction heating unit 20. The body 10 is connected to an induction circuit 12 on the front surface of the induction heating unit 20, The cooking vessel 50 further includes a sensing groove 52 that receives and contacts the sensing sensor 30 on the lower surface thereof. The sensor 30 senses the temperature and the amount of moisture inside the cooking container 50 to grasp the cooking state of the inner food and then transmits the cooking state of the food to the control unit 16 to control the operation of the induction heating unit 20. [ .

The induction heating unit 20 includes a cooling fan 22 spaced apart from the lower surface of the induction heating unit 20 and a plurality of heating coils 40 formed at regular intervals The supporting protrusions 24 further include bonding protrusions 24a made of silicon material at the upper ends of the heating protrusions 24 and the bar protrusions 24a And the heating coil 40 is fixed by applying heat to the induction cooker.

The induction cooker according to the present invention can prevent a safety accident by preventing the movement of the cooking vessel, and has an effect that a heating coil is wound on a side surface of the induction heating unit to efficiently heat the cooking vessel, It is possible to obtain the effect that the size is not large and the weight is lightened, the movement is easy, the effect that a plurality of foods can be cooked simultaneously in a narrow space, and the damage of the heating coil can be minimized.

1 is an exploded perspective view of an induction cooker and a cooking vessel according to a preferred embodiment of the present invention.
2 is an exploded cross-sectional view of an induction cooker and a cooking vessel according to a preferred embodiment of the present invention.
3 is an enlarged view of "A" and "B"
FIG. 4 is a use state of an induction cooker according to a preferred embodiment of the present invention. FIG.

[0001] The present invention relates to an induction cooker for cooking food using an electromagnetic induction heating method, and more particularly, to an induction cooker having an induction heating unit The heating coil 40 is wound at equal intervals by the support protrusions 24 formed on the lower and outer circumferential surfaces of the induction heating portion 20 to reduce the cost of raw materials The cooking vessel 50 is heated efficiently by sensing the cooking state of the food by the sensing sensor 30 and automatically engraving the induction heating unit while being easily moved and the upper part of the table and the work table 60 So that a variety of foods can be cooked easily and efficiently.

The induction cooker of the present invention includes a main body 10 having an induction circuit 12 and an air blowing fan 14 therein, a lower part embedded in the upper part of the main body 10, An induction heating unit 20 having a receiving space 22 for receiving a lower portion of the induction heating unit 50 and a sensing sensor 30 installed to protrude from an inner upper surface of the induction heating unit 20; And a heating coil 40 wound around the lower and outer circumferential surfaces of the induction heating unit 20.

The main body 10 further includes a control unit 16 connected to the induction circuit 12 and controlling the induction heating unit 20 to operate the cooking vessel 50. The cooking vessel 50 is configured to detect The sensing sensor 30 senses the temperature and the amount of moisture in the cooking container 50 to determine the cooking state of the inner food, And controls the operation of the induction heating unit 20 by transmitting the cooking state of the post-food to the control unit 16.

The induction heating unit 20 includes a cooling fan 22 spaced apart from the lower surface of the induction heating unit 20 and a plurality of supporting protrusions 22 formed at regular intervals to wind the heating coil 40 at equal intervals And the support protrusion 24 further comprises a silicone protrusion 24a formed on the upper end of the heating protrusion 24. The heating protrusion 24 is wound on the bar protrusion 24a after the heating coil 40 is wound, So that the heating coil 40 is fixed.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to FIGS. 1 to 4 showing embodiments of the present invention.

Specifically, the body 10 of the present invention comprises

2, the induction circuit 12 and the ventilation fan 14 are installed in the interior of the induction circuit 12 to efficiently heat the heat generated in the heating coil 40 and the induction circuit 12, A plurality of ventilation holes (not shown) are provided in various shapes on the lower surface to discharge heat generated inside the main body 10, that is, the induction cooker to the outside.

The main body 10 of the present invention further includes a control unit 16 connected to the induction circuit 12 on the front surface to control and operate the induction heating unit 20 to be described in detail hereinafter, (Not shown) that displays the heating temperature for heating the cooking container 50, the heating time setting, and the cooking progress state of the food, as will be apparent to those skilled in the art.

Next, the induction heating unit 20 of the present invention

The upper portion of the conventional induction cooker is flat and the upper portion of the main body 10 is filled with the lower portion and the upper portion of the cooking cavity 50 is opened. It is possible to prevent the safety accident caused by the movement and rotation of the cooking container 50 in advance by placing the cooking container 50 more safely.

In addition, since the upper portion of the conventional induction cooker is flat, the lower surface of the cooking vessel 50 is seated, and when the cooking vessel 50 is heated when the food is cooked, the lower surface of the cooking vessel 50 is heated and expanded There is a problem that a safety accident may occur due to the movement of the cooking vessel 50 due to the air or the movement of the cooking vessel 50 due to an external impact. However, in the induction heating unit 20 of the present invention, So that the lower portion of the cooking container 50 is received and seated to securely cook the food.

1 and 2, the induction heating unit 20 includes a plurality of projections (undefined portions) formed on an upper surface thereof to prevent rotation of the cooking vessel 50, and at this time, the cooking vessel 50 (Not shown) in which the projecting portion is led into the corresponding position, and the like, as will be apparent to those skilled in the art.

The induction heating unit 20 includes a cooling fan 22 spaced apart from the lower surface of the induction heating unit 20 and a plurality of heating coils 40 formed at regular intervals So that the heat generated by the heating coil 40, which will be described in detail below, can be efficiently discharged to the outside by using the cooling fan 22, and the support protrusions 24 The heating coil 40 can be wound at regular intervals to prevent the coil from being damaged due to an increase in the temperature of the coil itself due to the resistance force generated between the heating coils 40, 40 to reduce the cost of raw materials and realize the effect that the cooking container 50 can be efficiently heated by the heating coil 40. [

That is, even if the heating coil 40 is slightly wound, since the swirling current generated in the heating coil 40 can be generated, the same effect as that of the closely wound heating coil 40 can be obtained.

Next, the detection sensor 30 of the present invention

1 to 3, the induction heating unit 20 is provided so as to protrude from the inner upper surface of the induction heating unit 20, and contacts the lower surface of the cooking vessel 50 to adjust the temperature and the amount of moisture in the cooking vessel 50 The degree of heating of the cooking container 50 is lowered by automatically controlling the operation of the induction heating unit 20 by transmitting the cooking state of the food to the control unit 16 after sensing the cooking state of the inner food.

That is, for example, when rice is cooked in the cooking container 50, water is reduced as the rice is cooked in the process of cooking rice. At this time, the control unit 16 Controls the operation of the induction heating unit 20 so as to lower the degree of heating of the cooking vessel 50 and is converted into a process of steaming the rice inside the cooking vessel 50.

In addition, the cooking vessel 50 of the present invention further includes a sensing groove 52 that receives and contacts the sensing sensor 30 on the lower surface, so that the sensing sensor 30 senses the temperature inside the cooking vessel 50, So that the amount of moisture can be detected more efficiently.

Next, the heating coil 40 of the present invention

The induction heating unit 20 is wound around the lower and the outer circumferential surfaces of the induction heating unit 20 so that the support protrusions 24 formed on the induction heating unit 20 can be made of any material conventionally used for the induction cooker, ), And is capable of heating the cooking container 50 more efficiently than that wound around only the lower surface of the heating portion of the conventional induction cooker.

The heating coil 40 of the present invention is wound around the induction heating portion 20 by the engagement protrusion 24a provided on the support protrusion 24 and then fixed. This is because the locking protrusions 24a of the support protrusions 24 are made of a material of silicon to heat the heating coil 40 by applying heat to the locking protrusions 24a after the heating coil 40 is wound, So that the heating coil 40 can be fixed.

4, the induction cooker of the present invention includes a plurality of food stalls placed at the upper portion of a work table 60 of a restaurant so that various foods can be cooked at one time, The induction cooker of the present invention can be seated on the dining table of the living room so that the food can be cooked on the spot, and the meal can be taken immediately.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It is possible to carry out various changes in the present invention.

10: Main body 12: Induction circuit
14; Ventilation fan 16:
20: induction heating part 22: accommodation space
24: support projection 24a:
26: cooling fan 30: detection sensor
40: Heating coil 50: Cooking container
52: sensing groove 54: lid
60: Workbench

Claims

(10) having an induction circuit (12) and an air blowing fan (14)
An induction heating unit 20 having a lower portion embedded in an upper portion of the main body 10 and having an accommodation space 22 for accommodating a lower portion of the cooking vessel 50 in an opened form,
A sensing sensor 30 installed to protrude from an inner upper surface of the induction heating unit 20; And
And a heating coil (40) wound on a lower surface and a lower outer circumferential surface of the induction heating unit (20).

The method according to claim 1,
The main body 10
And a control unit (16) connected to the induction circuit (12) at the front to control and operate the induction heating unit (20)
The cooking vessel (50)
And a sensing groove (52) for receiving and contacting the sensing sensor (30) on the lower surface,
The sensing sensor (30)
And controls the operation of the induction heating unit 20 by sensing the internal state of the food by sensing the temperature and the amount of water in the cooking vessel 50 and transmitting the state of the food to the control unit 16, Induction cooker.

The method according to claim 1,
The induction heating unit 20 includes:
And a plurality of support protrusions 24 formed at regular intervals so that the heating coils 40 can be wound on the lower and outer circumferential surfaces at equal intervals,
The support protrusions (24)
Wherein the heating coil (40) is fixed by applying heat to the coupling protrusion (24a) after winding the heating coil (40), further comprising a silicon protrusion (24a) at the upper end.