KR20220147781A - Environmental multifunctional steam radiant heat range - Google Patents

Abstract

The present invention relates to a multifunctional steam radiant heat range and further relates to a range using steam and radiant heat in a traditional manner to cook safe food by eliminating the problems of existing microwave ovens using electromagnetic wave or microwave heating methods. The present invention comprises: an alternating current power supply unit (1) for supplying AC direct current power; a direct current power supply unit (2) for converting AC power of the alternating current power supply unit (1) into direct current power and supplying the direct current power; an operation panel and display unit (3) for inputting a signal by manipulating a panel with the direct current power from the direct current power supply unit (2), and displaying the signal; a control unit (4) for receiving power from the direct current power supply unit (2) and performing corresponding control according to the signal of the operation panel; a water sprayer (6) for receiving water from a steam water bucket (5) and spraying water under the control of the control unit (4); an electronic valve (7) for controlling on/off of an operation of the water sprayer (6); a stream radiant heat generation unit (8) for generating steam radiant heat in cooking food under the control of the control unit (4); a fan (9) installed on the top of the steam radiant heat generation unit (8) and rotating to circulate the steam radiant heat to cooking food (15) at the bottom thereof; and an indicator lamp (9a) for checking the cooking state inside a cooking chamber.

Description

Eco-friendly multifunctional steam radiant heat range {Environmental multifunctional steam radiant heat range}

The present invention relates to an eco-friendly multifunctional steam radiant heat range, in particular, by improving the problems of existing microwave or microwave heating microwave ovens, and cooking food using steam and radiant heat, harmful substances such as radiation or microwaves are not generated, and harmful substances such as radiation or microwaves are not generated. The radiant heat not only cooks food evenly to the inside, but also preserves the nutrients of the food, so the food tastes better and tastes much better than microwave cooking.

Since a general microwave oven uses microwaves, which are powerful microwaves, electromagnetic waves are emitted, and the polarity changes 4.9 billion times per second, so the constituent molecules of food rotate at the same speed.

At this time, since water, protein, and fat collide with each other, instantaneous heat is generated and the temperature rises rapidly, so various components of food are abnormally changed and harmful substances can be created.

In addition, many useful nutrients are destroyed and the nutrients in the food lose their vitality, so if you eat these foods frequently, you will turn into a sickly constitution.

Microwave radiation generated when using a conventional microwave oven is harmful to the human body, whether from a high-voltage line, from a TV, radio, or telephone (cell phone) relay tower, or from a cooking appliance.

According to the Natural Society, microwave microwaves are actually classified as non-ionizing radiation, and although they can change the position of atoms, they are not strong enough to change the structure, composition, or properties of the radiation.

Although non-ionizing radiation is not strong enough to change the atomic structure, it can still cause physical changes, and cooking using a microwave oven can expose you to microwave radiation.

This radiation accumulates over time and never goes away, and while there is still not enough research on long-term exposure to low-level radiation, there is no need to risk using a microwave oven for a long time.

Tissues directly exposed to microwaves suffer from the same deformities, so they get Microwave Sickness.

The first signs of this microwave disease are low blood pressure and a slow pulse, and the most common later symptoms are chronic excitability of the sympathetic nervous system (stress syndrome) and high blood pressure.

These stages include headache, dizziness, eye pain, insomnia, irritability, anxiety, stomach pain, tension, loss of concentration, hair loss, appendicitis, cataracts, reproductive disorders and cancer.

Chronic symptoms eventually lead to ischemic heart disease (blockage of the coronary arteries and heart failure) with adrenal depletion crisis.

In addition, cooking food using a microwave oven significantly reduces its nutritional value. For example, microwave cooking of broccoli reduces antioxidants by 97%, but steaming reduces it by 11% or less.

Recently, according to a report published in the Journal of Food and Agriculture Science, when milk is heated in a microwave for 6 minutes, 30-40% of B12 is destroyed, and when garlic is heated in a microwave for 60 seconds, the anticancer ingredient allinase (allinase) ) are all destroyed.

Conventional microwave ovens use microwaves to heat food, and the microwave region is arbitrarily divided by the frequency. Represents repeating this once.

A microwave oven converts the AC voltage in the home, 220V, into a high voltage of 4000V or higher, and flows a current through the magnetron.

These microwaves use microwaves at 2.45 GHz, so the wave repeats 2,450,000,000 times per second.

Water molecules are composed of hydrogen (+) and oxygen (-) atoms. When food is irradiated with microwaves, the polar molecules rotate very quickly and align along the electromagnetic field when the electric field of the electromagnetic wave vibrates positively and negatively. do.

Therefore, the molecules of water, fat, and protein in the food in the microwave change positions 4,900,000,000 times per second and collide while pushing and pulling each other by the rotation of the molecules, and this kinetic energy instantaneously raises the temperature of the food.

Since the conventional microwave oven heats food from the center, it may rise above 100° C. and the food may burn, and since molecules of the substance vibrate 4.9 billion times per second, most nutrients may be destroyed and modified substances may be formed.

Boiling, steaming, or grilling food is the process of applying heat or radiant heat, but the molecules of the food do not change and only heat up, but the process in which electromagnetic waves are applied is different.

In other words, when molecules move frantically and cause friction, the molecular structure of food is distorted in the process of raising the temperature of the food by this frictional heat.

This electromagnetic wave is also used to manipulate genes because it loosens the molecular structure so that it is easy to insert new genes.

Botanist and Kirlian photography expert David Brom, an expert in Kirlian photography, puts a living subject on a battlefield and records the light it emits on film .

These Kirlian photos show the aurora of energy emitted by living matter, and organically grown carrots have a very powerful energy aurora. As with mushrooms and other foods, if the body extracts the vital energy from carrots, microwave treatment of the carrots reduces their nutrients.

Patent Application No. 10-2013-0103068 Patent Application No. 10-2014-0161588 Patent Application No. 10-2014-0019307

The present invention is to solve the conventional drawbacks as described above, and an object of the present invention is that non-metastatic (non-ionizing) radiation or microwaves that threaten human health are not generated, and do not generate harmful substances, thereby improving the health of consumers. It is to provide an eco-friendly multifunctional steam radiant heat range that can protect and reduce food waste.

Another object of the present invention is to cook food in a traditional way using steam and radiant heat so that it cooks evenly to the inside of the cooked food, as well as preserves the nutrients of the food, so that the food tastes better and tastes much better than microwave cooking. It is to provide an eco-friendly multi-functional steam radiant heat range that does not cause food deformation and harmful substances and destroys less nutrients by cooking in this way.

Another object of the present invention is to thaw frozen food by adding a device that generates high-temperature steam and radiant heat and a water sprayer that maintains a uniform steam pressure, so that natural foods such as vegetables and meat can be cooked directly. It provides a radiant heat range.

The present invention for achieving the above object is a water sprayer for receiving water from a steam bucket and spraying water under the control of a control unit, a solenoid valve for controlling on/off of the water sprayer, and an on-time control of the solenoid valve A steam radiant heat generating unit that generates steam radiant heat under the control of the unit is provided at the inner upper end of the product body, and the steam radiant heat generating unit includes a heating wire receiving AC power from an AC power supply unit and a water pipe receiving water from a water sprayer. It is installed on a ceramic plate in the same shape as an adjacent circle or square, and the high-temperature steam inside the water pipe is sprayed onto the cooked food at the bottom by the rotation of a fan installed at the top of the steam radiation heat generating unit in the water pipe. is characterized by

The present invention is characterized in that the heating wire and the water pipe are configured to be wound in a circular or square shape adjacent to each other on a ceramic plate, and a plurality of holes for evenly spraying water are formed at the ends of the water pipe.

The high-temperature steam and radiant heat steam range of the present invention as described above can maintain the unique texture, moisture, and nutrients of food by inheriting the traditional cooking method of making rice cakes, dumplings, steamed bread, etc. As a function, the temperature difference between the surface and the center of the food is small, so food can be cooked deliciously with less burning.

According to the present invention, it is heated to a high temperature to cook it crispy on the outside, and the color becomes golden by the Maillard reaction (= suitable temperature for Maillard reaction: 140~165℃), and the flavor of roasting is richly produced, and not much heat is transmitted on the inside. Because the existing microwave cooks food from the inside out, if the outside temperature of the food is raised to 100℃ or higher, the inside burns black and you cannot expect the roasting flavor by the Maillard reaction, but the present invention provides steam and radiant heat By using it to cook food, harmful substances such as radiation or microwaves are not generated, and it not only cooks evenly to the inside, but also preserves the nutrients of the food.

1 is a view for explaining the principle of operation of a conventional microwave oven;
2 is a block diagram of a steam radiant heat range of the present invention;
3 is a perspective view of a steam radiant heat range of the present invention;
Figure 4 is a cross-sectional view showing the internal structure of the steam radiant heat generator of the present invention
5 and 6 are views of an embodiment of the present invention steam radiant heat generator
7 and 8 are plan views of the present invention steam generator
9 is an operation flowchart according to the present invention.

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

2 is a block diagram of the steam radiation heat range of the present invention, an AC power supply unit 1 for supplying AC DC power, and a DC power supply unit 2 for converting the AC power of the AC power supply unit 1 into DC power and supplying it. ), and inputting a signal by manipulating the panel with DC power from the DC power supply unit 2 and displaying it, and receiving power from the DC power supply unit 2 and an operation panel and display unit 3 for displaying it, , the control unit 4 that performs the corresponding control according to the signal of the operation panel, and water that receives water from the steam container 5 and sprays hot water onto the cooked food under the control of the control unit 4 A sprayer (6), a solenoid valve (7) for on/off control of the operation of the water sprayer (6), and a steam radiation heat generating unit ( 8), and a fan 9 installed on the upper end of the steam radiation heat generating unit 8 and operating to send the steam radiation heat downward, and a display lamp 9a for checking the cooking status of food in the range.

3 is a perspective view of the present invention eco-friendly multi-functional steam radiation range, a rectangular steam bucket 5 is mounted on the upper end of the main body 10 having a door 10a, and an operation panel and a display unit 3 are mounted on one side. is provided and configured.

4 is a cross-sectional view of the eco-friendly multi-functional steam radiant heat range of the present invention, a fan 9 is provided at the inner upper end of the main body 10, and a steam radiant heat generating unit in which a plurality of holes 14 are formed in the lower portion of the fan 9. (8) is fixed with a bracket, and a holder 16 capable of holding cooked food 15 is provided at the lower portion of the steam radiant heat generating unit 8, so that steam heated by the steam radiant heat of the steam radiant heat generating unit 8 is provided. is configured to be rapidly sprayed to the lower cooked food 15 through the plurality of holes 14 by the rotation of the fan 9 .

5 and 6 show an embodiment of the steam radiation heat generating unit 8, the heating wire 12 receiving AC power from the AC power supply unit 1 to the ceramic plate 11, and a water sprayer 6 ), a water pipe 13 that receives water from and sprays downward through the hole 14 in a state heated by the high temperature of the heating wire 12 is integrally provided and configured.

However, it is preferable that the heating wire 12 and the water pipe 13 are wound adjacently in the same shape of a circle or a square shape.

7 and 8 are plan views of the steam radiant heat generating unit 8, the heating wire 12 supplied with AC power from the AC power supply unit 1 to the ceramic plate 11, and water from the water sprayer 6 A water pipe 13 that is supplied and sprayed downward through a plurality of holes 14 in a state heated by the high temperature of the heating wire 12 is integrally provided in the water pipe 13 heated by the heating wire 12. It is configured so that water is quickly and evenly sprayed onto the cooked food at the bottom through the plurality of holes 14 by the rotation of the fan 9 at the top.

The steam radiant heat generating unit 8 does not generate steam when cooking with a defrosting function or when cooking whole ribs, raw chicken, etc., and cooks the outside and inside of food uniformly in a short time with radiant heat and high-speed hot air at 200 ° C. So you can cook lightly.

The operation of the present invention configured as described above will be described as follows.

The present invention is configured to supply or block water according to the opening and closing of the solenoid valve 7 through the water sprayer 6 as a steam bucket 5 is provided at the upper end 5 of the main body 10, and the front The door 10a is provided so as to be able to open and close, so that the cooked food 15 can be placed on or taken out of the cradle 16, and the operation panel and the display unit 3 are installed on one side to arbitrarily operate the desired operation through the panel. Of course, this is displayed so that the operating state can be easily known through the LED display unit.

In addition, in a state in which water is supplied to the water sprayer 6 through the steam bucket 5 and the AC from the AC power supply unit 1 is converted to DC through the DC power supply unit 2, the user wants to cook After the desired cooked food 15 is placed on the cradle 16 and the door 10a is closed, it can be cooked through the steam radiation heat through the operation panel and the display unit 3 .

Here, conditions such as the cooking time of the cooked food 15, the temperature of the steam radiation heat, and automatic or manual conditions may be arbitrarily set through the operation panel.

Therefore, when the operation of the range is started through the operation panel, the solenoid valve 7 is turned on and the water sprayer 6 is supplied to the steam radiant heat generating unit 8. All these operations are controlled by the control unit 4 do.

In addition, the fan 9 is provided at the inner upper end of the main body 10, and the steam radiation heat generating unit 8 is fixed to the lower end of the fan 9, so that the fan 9 rotates when the operation button is on, at this time Whether the range in the main body 10 is operating can be easily identified through the display lamp 9a.

In addition, while AC power from the AC power supply unit 1 is applied to the steam radiation heat generating unit 8 as shown in FIGS. 5 to 8 through the heating wire 12, the water pipe supplied from the water sprayer 6 ( 13) is heated to a high temperature of 120°C.

Here, it is installed adjacent to the heating wire 12 so that the water in the water pipe 13 can be easily heated, and the steam heated in the water pipe 13 by the fan 9 installed above the steam radiant heat generator 8 . This is sprayed downward.

That is, since the steam in the water pipe 13 heated by the heating wire 12 is sprayed downward through the plurality of holes 14 formed here and there in the water pipe 13 and penetrates into the cooked food 15, the steam radiant heat The cooking of the cooked food 15 is performed quickly.

Here, in order to cook the cooked food 15 deliciously and quickly, radiant heat cooking and steam cooking should be immediately repeated.

To this end, the water of the steam bucket 5 is supplied to the steam radiation heat generator 8 through the water sprayer 6 .

In addition, in the present invention, since both steam and radiant heat are used at the same time, the cooking time can be shortened to 1/2 to 1/10, and the radiant heat is simultaneously transferred to the inner center of the cooked food 15 so that the food is cooked evenly. Even when food is cooked, its texture and nutrients are much less destroyed than when cooked with convection heat in a microwave oven, gas range, electric oven, or gas oven.

And in the present invention, since high-temperature steam and radiant heat are used like traditional steamer and brazier-fired cooking, nutrients are less destroyed, and electromagnetic waves and harmful substances are not generated like a microwave oven, so it is eco-friendly.

Therefore, the steam radiant heat range of the present invention can help the national economy by protecting national health and reducing food waste as a “life food” that supplements the shortcomings of the existing various cookers and maintains the nutrients and energy of the food itself. .

On the other hand, the control of the high-temperature steam and steam supply time of the present invention is as follows.

If the amount of steam generated and the temperature are different, constant cooking cannot be performed because the conditions for steam supplied to the cooked food are not constant.

Therefore, in order to maintain a constant temperature (70 to 120° C.) of steam, the temperature of the steam radiation heat generating unit 8 is sensed and controlled by a sensor, and in order to supply a constant amount of steam, a predetermined amount is supplied to the water sprayer 6 should be set

If it is desired to use radiant heat in a traditional manner, it is preferable to adjust the temperature of the steam radiant heat generating unit 8 to a range of 180 to 200° C. and to select a cooking time.

1: AC power supply 2: DC power supply
3: operation panel and display unit 4: control unit
5: Water bucket for steam 6: Water sprayer
7: Solenoid valve 8: Steam radiant heat generating part
9: Fan 9a: Indicator lamp
10: body 10a: door
11: Ceramic 12: electric heating wire
13: water pipe 14: hole
15: Cooking food 16: Stand

Claims (2)

An AC power supply unit for supplying AC DC power and a DC power supply unit for converting and supplying power from the AC power supply unit into DC power are provided inside the main body, and the panel is operated with DC power from the DC power supply unit to signal In the steam radiated heat range comprising: an operation panel and a display unit for inputting and displaying the same; and a control unit receiving power from the power supply unit and performing control according to a signal from the operation panel,
A water sprayer that receives water from a steam bucket and sprays water under the control of a control unit, a solenoid valve that controls on/off of the water sprayer, and steam radiant heat that generates steam radiant heat under the control of a control unit when the solenoid valve is turned on By having a generator at the inner upper end of the main body,
The steam radiant heat generating unit installs a heating wire receiving AC power from an AC power supply unit and a water pipe receiving water from a water sprayer in a circular or square shape adjacent to one another and integrally installed on a ceramic plate,
Eco-friendly multi-functional steam radiant heat range, characterized in that the water pipe is configured such that the high-temperature steam inside the water pipe is evenly sprayed on the cooked food at the bottom through a plurality of holes by rotation of a fan installed at the upper end of the steam radiant heat generating unit.
According to claim 1, wherein the heating wire and the water pipe are wound in the same shape adjacent to the ceramic plate in a circular or rectangular shape, and a plurality of holes for spraying water are formed at the end of the water pipe. Multifunctional steam radiant heat range.

Images