WO2006025659A1

WO2006025659A1 - Cooker having deodorization device

Info

Publication number: WO2006025659A1
Application number: PCT/KR2005/002560
Authority: WO
Inventors: Joo-Hwan Hwang
Original assignee: Joo-Hwan Hwang
Priority date: 2004-08-06
Filing date: 2005-08-05
Publication date: 2006-03-09

Abstract

Disclosed herein is a cooker having a deodorization device for effectively removing the smell of food generated while the food is cooked by heat. The cooker heats a cooking unit using either an external heating source or an internal heating source to cook food. The cooker comprises an upper structural body, having a lid, placed on a cooker body. The upper structural body is formed in the shape of a hollow space. The upper structural body includes a lower deodorization space disposed below an inner member of the upper structural body, the lower deodorization space having a first heating unit mounted therein to maintain the lower deodorization space in a high-temperature state, the lower deodorization space being also disposed at the upper part of a cooking space of the cooker body, an intermediate channel deodorization space defined between the inner member and an outer surface member such that the intermediate channel deodorization space is connected with the lower deodorization space via inlet holes formed at the inner member, the intermediate channel deodorization space having a second heating unit mounted therein to maintain the intermediate channel deodorization space in a high- temperature state, and outlet holes formed at the outer surface member, whereby various smells generated from the food in the cooker during cooking food by heating are removed after the smells pass through the lower deodorization space and the intermediate channel deodorization space, and are then discharged out of the cooker through the outlet holes. Consequently, a more comfortable external cooking environment is maintained.

Description

[DESCRIPTION]

[Invention Title]

COOKER HAVING DEODORIZATION DEVICE

[Technical Field]

The present invention relates to a cooker that is capable of applying heat to food from above to cook the food and that has a deodorization device for effectively removing the smell of food generated while the food is cooked by heat.

[Background Art]

Generally, conventional cooking apparatuses are constructed in a structure in which a heating source is disposed at lower part and a cooking unit is disposed above the heat source. As the heating source is used an electric heater, a gas heater, or a kerosene heater. As the cooking unit is used a kettle, a pot, a pan, or a grill. Many cooking apparatuses are constructed in a structure in which the heating source is separated from the cooking unit. In addition, some cooking apparatuses, such as electric rice cookers, electric cookers, and electric pans, are constructed in a structure in which the heating source and the cooking unit are integrally formed in a shape of a single body while the heating source is disposed below the cooking unit.

In a cooking method in which food materials are cooked in the same direct roasting manner as a grill, flames or heat generated from the heating source is brought into direct contact with food materials, such as meat or fish. As a result, nutritious substances contained in the food materials are easily destroyed. In addition, the surfaces of the food materials are easily burned or scorched even though the food materials are not sufficiently cooked throughout the inner parts thereof, and therefore, the food materials are poorly cooked or it is difficult to cook the food materials. Furthermore, smoke or bad smells, such as fish-like smells, are generated while the food materials are cooked. Consequently, it is difficult and troublesome to use the direct roasting method at home.

In an indirect heating method in which food materials are heated while the food materials are placed on a cooking apparatus, such as a frying pan or a heating plate, the surfaces of the food materials contacting the cooking apparatus are burned or scorched, as the cooking apparatus is overheated, even though the food materials are not sufficiently cooked throughout the inner parts thereof, and therefore, the food materials are poorly cooked. Furthermore, smoke or bad smells, such as fish-like smells, are generated while the food materials are cooked. Consequently, it is also difficult and troublesome to use the direct roasting method at home.

Of course, well-known are various technologies for removing the smell of food materials during cooking the food materials by the provision of a deodorizer in a discharge channel, through which exhaust gas, such as smell and smoke, generated from the food materials while the food materials are cooked is discharged out of the cooking apparatus, or a circulation channel, through which the smell and smoke generated from the food materials are circulated by means of a force circulating mechanism. In this case, the deodorizer may include deodorants formed by stacking acid gas-based active carbon, alkali gas-based active carbon, and a neutral gas-based active carbon in order. Alternatively, the smell and smoke generated from the food materials may pass through a medium having a catalytic agent for deodorization coated on the surface thereof so as to increase the deodorizing effect.

However, the conventional deodorizing methods have limited deodorizing capacities, and therefore, the reliability of the effect is lowered. Furthermore, the service life of the deodorizer is not very long. Consequently, it is necessary to frequently clean the deodorizer or replace the deodorizer with a new one, which is troublesome. In addition, the smell of the food materials is not thoroughly removed by the conventional deodorizer.

[Disclosure] [Technical Problem] Therefore, the present invention has been made to substantially obviate the above-mentioned problems of the conventional arts.

It is an object of the present invention to provide a cooker wherein heat generated from a heating source is transmitted to a radiating unit, and radiant heat generated through the radiating unit and mobile convective heat are uniformly transmitted downward to a cooking unit inside the cooker such that food materials to be cooked, which are placed on the cooking unit, are heated throughout the inner parts thereof from the upper surfaces of the food materials, thereby preventing the food materials from being overheated and thus burned, preventing generation of smoke or bad smells from the food materials, preventing the food materials from burning and sticking to the cooking unit, reducing the cooking time, preventing moisture contained in the food materials from being excessively evaporated, maintaining inherent taste of the food materials, and preventing nutritious substances in the food materials from being destroyed. It is another object of the present invention to provide a cooker wherein various smells generated from the food materials in the cooker are more effectively removed by the radiant heat and the mobile convective heat passing through a lower deodorization space and an intermediate channel deodorization space while the food materials are cooked by heating, and then the radiant heat and the mobile convective heat are discharged out of the cooker, thereby maintaining a more comfortable external cooking environment.

It is yet another object of the present invention to provide a cooker wherein the structure of the cooker is simplified, and therefore, the manufacture of the cooker is easy and the manufacturing costs of the cooker are reduced, the cooker is more economically utilized, and prevents the interior temperature of the cooker from being overheated while the food materials are cooked, and thus, the food materials from being burned while also further increasing the deodorizing effect. [Technical Solution]

In accordance with the present invention, the above and other objects can be accomplished by the provision of a cooker that heats a cooking unit using either an external heating source or an internal heating source to cook food, the cooker comprising: an upper structural body, having a lid, placed on a cooker body, the upper structural body being formed in the shape of a hollow space, wherein the upper structural body includes: a lower deodorization space disposed below an inner member of the upper structural body, the lower deodorization space having a first heating unit mounted therein to maintain the lower deodorization space in a high- temperature state, the lower deodorization space being also disposed at the upper part of a cooking space of the cooker body; an intermediate channel deodorization space defined between the inner member and an outer surface member such that the intermediate channel deodorization space is connected with the lower deodorization space via inlet holes formed at the inner member, the intermediate channel deodorization space having a second heating unit mounted therein to maintain the intermediate channel deodorization space in a high-temperature state; and outlet holes formed at the outer surface member, whereby various smells generated from the food in the cooker during cooking food by heating are removed after the smells pass through the lower deodorization space and the intermediate channel deodorization space, and are then discharged out of the cooker through the outlet holes.

[Description of Drawings]

The above and other objects, features and other advantages of the present invention will be more clearly understood from the following detailed description taken in conjunction with the accompanying drawings., in which:

FIG. 1 is a schematic view illustrating a concept adopted in the present invention; FIG. 2 is a schematic longitudinal sectional view showing a preferred embodiment of the present invention;

FIG. 3 is a schematic longitudinal sectional view showing another preferred embodiment of the present invention; FIG. 4 is a schematic longitudinal sectional view showing another preferred embodiment of the present invention;

FIG. 5 is a schematic longitudinal sectional view showing another preferred embodiment of the present invention;

FIG. 6 is a schematic longitudinal sectional view showing another preferred embodiment of the present invention;

FIG. 7 is a schematic longitudinal sectional view showing another preferred embodiment of the present invention; and

FIG. 8 is a schematic longitudinal sectional view showing yet another preferred embodiment of the present invention. <Description of Reference Numerals>

1: heating source 2: upper structural body

3: heat transmitting unit 4: lower deodorization space 5: radiating unit 6: intermediate channel deodorization space

7: cooking unit 8: food materials 9: grip 10: safety protection strip

20: inner member 22: first heating unit

24: second heating unit 30: channel 32: heat radiating grill 34: guide plate 40: cooling cap 50: outer surface member 52: inlet holes 54: outlet holes

56: spacing plate 60: balance ring member

70: openings 72: outer member

74: cooking container 76: grill plate 78: cooking space 100: cooker body [Mode for Invention]

Now, preferred embodiments of the present invention, including the concept of the present invention, will be described in detail with reference to the accompanying drawings. In various embodiments of the present invention, a cooker, which heats a cooking unit using either an external heating source 1 or an internal heating source 1 to cook food, comprises an upper structural body 2, having a lid, placed on a cooker body 100. The upper structural body 2 is formed in the shape of a hollow space. The upper structural body 2 includes: a lower deodorization space 4 disposed below an inner member 20 of the upper structural body 2, the lower deodorization space 4 having a first heating unit 22 mounted therein to maintain the lower deodorization space 4 in a high-temperature state, the lower deodorization space 4 being also disposed at the upper part of a cooking space 78 of the cooker body 100; an intermediate channel deodorization space 6 defined between the inner member 20 and an outer surface member 50 such that the intermediate channel deodorization space 6 is connected with the lower deodorization space 4 via inlet holes 52 formed at the inner member 20, the intermediate channel deodorization space 6 having a second heating unit 24 mounted therein to maintain the intermediate channel deodorization space 6 in a high-temperature state; and outlet holes 54 formed at the outer surface member 50. Consequently, various smells generated from the food in the cooker during cooking food by heating are removed after the smells pass through the lower deodorization space 4 and the intermediate channel deodorization space 6, and are then discharged out of the cooker through the outlet holes 54.

Above the outlet holes 54 formed at the outer surface member 50 is preferably mounted a spacing plate 56 for preventing heat discharged through the outlet holes 54 from directly reaching a grip 9 when the heat is discharged, and therefore, preventing a user of the cooker from being burned. Also preferably, a. safety protection strip 10 is mounted at the outer edge of the cooker body 100 for preventing the user from being burned or injured. According to the present invention, the cooker further comprises: a heat transmitting unit 3 for transmitting heat from the heating source 1 to a radiating unit 5; the radiating unit 5 being disposed in the inside upper part of the cooker for generating radiant heat while the heat transmitted by the heat transmitting unit 3 passes through the radiating unit 5; and a cooking unit 7 to which the radiant heat generated from the radiating unit 5 is transmitted down such that the cooking operation is performed in the cooking unit 7. The heat transmitting unit 3 is disposed below the radiating unit 5. A channel 30, having a narrow upper channel part and a wide lower channel part, is formed at the inside of the cooking unit 7, and a heat discharge unit is disposed above the channel 30. The channel 30 and the heat discharge unit are disposed at the upper part of the cooking unit 7. The heat discharge unit disposed above the channel 30 includes a heat radiating grill 32 and a guide plate 34 disposed on the heat radiating grill 32.

As shown in FIGS. 3 and 4, the heat transmitting unit 3 is disposed above the radiating unit 5, and the heating source 1, including a heater, is mounted at the radiating unit 5. The surface of the radiating unit 5 is coated such that far-infrared rays are emitted from the surface of the radiating unit 5. The outer surface member 50 is disposed at the rear of the radiating unit 5 while the outer surface member 50 is spaced a predetermined distance from the radiating unit 5. The inlet holes 52 and the outlet holes 54 are formed, at different positions, at the inner member 20 and the outer surface member 50, respectively, which constitute the radiating unit 5. The cooking unit 7 includes: a cooking container 74 disposed in an outer member 72, which has a plurality of openings 70 and 70 formed at the upper and lower parts thereof in all directions, while the cooking container 74 is spaced a predetermined distance from the outer member 72, the outer edge of the cooking container 74 being put on the outer member 72; and a grill plate 76 detachably mounted at an inner step of the cooking container 74 such that food materials 8 are placed on the grill plate 76. . ^' . .

As shown in FIG. 5, it is preferable that the inside of the cooking unit 7 be filled with cooling water, and the cooking unit 7 have an inward inclined part 7a, at which a cooling cap 40 is mounted while being spaced a predetermined distance from the inward inclined part 7a.

When the inside of the cooking unit 7 is overheated during cooking the food materials, and the cooling water boils up, the surrounding heat is absorbed by the cooling water, and therefore, the cooking efficiency is suddenly lowered. When the cooling cap 40 is mounted in the cooking unit 7 in order to overcome the above-mentioned problem, the cooling water is raised through the gap between the cooling cap 40 and the inward inclined part 7a. As a result, the cooling water repetitively runs down the outer surface of the cooling cap 40, and therefore, the cooling water is naturally circulated and thus cooled. Consequently, foreign matters generated from the food materials 8 are effectively prevented from being burned while the cooling water boils or the food materials are cooked.

As shown in FIG. 6, a cylindrical balance ring member 80, which is opened at the upper and lower parts thereof, is disposed at a step 7b formed at the inside of the cooking unit 7, and the grill plate 76 is placed on the inner upper part of the balance ring member 80 at the step 7b.

As heat is continuously transmitted to the cooking unit 7 through the heat transmitting unit 3 and the radiating unit 5, the cooking unit 7 is overheated, and therefore, the excessive heat is transmitted to the inside of the cooking unit 7 or to the grill plate 76. As a result, the food materials 8 are burned. However, the food materials 8 are effectively prevented from being burned by the provision of the cylindrical balance ring member 80.

As shown in FIGS. 7 and 8, the cooker according to the present invention may be constructed in various forms. In an embodiment as shown in FIG. 7, the external heating source is not utilized but the heating source 1 is directly mounted in the cooker. For example, an electric heater is mounted in the cooker as the first heating unit 22. In an embodiment as shown in FIG. 8, on the other hand, the external heating source is utilized. In this case, heat emitted from the external heating source passes through the heat transmitting unit 3 from the rear part of the cooker, passes through the whole area of the cooker in the front direction of the cooker, and passes through the inlet holes 52 so as to serve as the second heating unit 24. Subsequently, the heat is discharged out of the cooker through the outlet holes 54. This embodiment is useful where large capacities are necessary, for example, in restaurants. Unexplained reference numeral 90 indicates an inlet/outlet hole, through which the grill plate 76 or the food materials 8 are put into or taken out of the cooker body 100.

Now, the operation of the cooker with the above-stated construction according to the present invention will be described in detail. Referring first to FIGS. 1, 2 and 6, a gas range or another cooking heater is used as the heating source 1, and the cooker according to the present invention is placed on the heating source 1. In this case, the cooker is positioned such that the flame generation area of the heating source 1 is placed right below the heat transmitting unit 3, and therefore, heat generated from the heating source 1 passes through the heat transmitting unit 3.

Next, a user holds the grip 9 to lift the upper structural body 2, including radiating unit 5 and the surface member 50, as if the user were lifting a Hd, and then uniformly puts the food materials 8 to be cooked, such as meat, fish, shellfish, shrimps, potatoes, etc., on the grill plate 76, which is detachably placed on the cooking container 74. After that, the upper structural body 2, including radiating unit 5 and the surface member 50, is returned to its original position such that the top of the cooking unit 7, including the outer member 72, is covered by the upper structural body 2.

After the cooking preparation is completed as described above, the gas range or the cooking heater, which is used as the heating source 1, is ignited. Heat generated from the heating source 1 passes through the channel 30 of the heat transmitting unit 3, and therefore, the heat flows upward in a focused state. Some of the upward-flowing heat is directed to the heat radiating grill 32. The remainder of the upward-flowing heat collides with the guide plate 34, and is then directed to the heat radiating grill 32. As a result, most of the heat is uniformly distributed in all directions while some of the heat is absorbed and accumulates in the heat radiating grill 32.

The heat distributed in all directions through the heat radiating grill 32 flows upward, and then collides with the lower surface of the radiating unit 5 with the result that heat radiation is accomplished. After that, the radiant heat rays and other heat rays, which have been changed into the form of far-infrared rays, flow downward with the result that heat convection due to heat flow is also generated. The heat reaches the food materials 8 placed on the grill plate 76 of the cooking unit 7 disposed below the radiating unit 5 such that the food materials 8 are cooked by the heat. Some of the heat flows downward through the grill plate 76, collides with the inner side surface of the cooking container 74, and then flows upward such that the majority of the heat is used to broil the lower parts of the food materials 8. In this way, the food materials 8 are cooked in the cooking space 78. Consequently, moisture is prevented from being easily evaporated or discharged from the surfaces of the food materials 8, and therefore, the cooked food materials are tasty with sufficient moisture and have not lost their nutritious substances.

Subsequently, the remaining radiant heat rays and some mobile convective heat are burned in the lower deodorization space 4, which is disposed below the first heating unit 22, together with cooking smells, other bad smells, and smoke generated in the form of minute particles during cooking the food materials 8. The remaining smell and smoke are burned again by heat generated from the second heating unit 24 while passing through the inlet holes 52 of the radiating unit 5, which serves as the first heating unit 22, and the intermediate channel deodorization space 6 defined between the rear surface of the radiating unit 5, which serves as the second heating unit 24, and the surface member 50. In this way, the cooking smells, the bad smells, and the smoke are removed, and therefore, the heat flows while the channels for smooth heat flow are sufficiently secured with the result that bad smells are removed from the heat, and thus, the heat is purified. The purified heat is discharged out of the cooker along the lower surface of the spacing plate 56 through the outlet holes 54 of the surface member 50. Also, the heat generated from the heating source 1 is transmitted to the radiating unit 5 through the heat transmitting unit 3, and is then changed into the form of radiant heat rays and far-infrared rays. The radiant heat rays and the far- infrared rays, and the mobile convective heat pass through the various channels as described above to cook the food materials 8 by heating, and remove the bad smells. Especially, the radiant heat rays and the far-infrared rays have a longer wavelength than general heat rays, and therefore, the radiant heat rays and the far- infrared rays reach a long distance. Consequently, the radiant heat rays and the far-infrared rays penetrate into the deep inner parts of the food materials, and therefore, quick and effective cooking is accomplished. Furthermore, the radiant heat rays and the far-infrared rays uniformly reach the surfaces of minute particles while passing through the lower deodorization space 4 and the intermediate channel deodorization space 6. As a result, the radiant heat rays and the far- infrared rays^' flow for a long time while the area contacted by the mobile convective heat is sufficiently secured. Consequently, the removal of the bad smells is improved by a more reliable burning process.

The embodiments shown in FIGS. 3, 4 and 7 are identical to the previously described embodiments except that the heating source 1 is not separately provided at the outside of the cooker but an electric heater is mounted in the cooker as the heating source 1. Specifically, the upper structural body 2, including the radiating unit 5 and the outer surface member 50, which is formed in the shape of a lid,, is lifted and separated using the grip 9, and then the food materials 8 to be cooked are uniformly put on the grill plate 76, which is detachably placed on the cooking container 74 of the cooking unit 7. After that, the upper structural body 2, including the radiating unit 5 and the surface member 50, is returned to its original position. In this way, the food cooking preparation is completed in the same manner as the previously described embodiments.

When the heating source 1 is operated, the heating source 1 serves as the first heating unit 22. The heat generated from the heating source 1 flows downward from the radiating unit 5, and is then changed into the form of radiant heat rays and mobile convective heat, which reach the food materials 8 placed on the grill plate 76 of the cooking unit 7 disposed below the radiating unit 5 such that the food materials 8 are cooked by the heat. Some of the heat flows downward through the grill plate 76, collides with the inner side surface of the cooking container 74, and then flows upward such that the majority of the heat is used to broil the lower parts of the food materials 8.

Subsequently, the remaining radiant heat rays and some mobile convective heat uniformly reach the entire surfaces of the smell particles in the lower deodorization space 4, which is disposed below the first heating unit 22, together with cooking smells, other bad smells, and smoke generated in the form of minute particles during cooking the food materials 8, and therefore, most of them are burned. The remaining smoke and the remaining smell particles are burned again by heat generated from the second heating unit 24 and the mobile convective heat while passing through the inlet holes 52 of the radiating unit 5, which serves as the first heating unit 22, and the intermediate channel deodorization space 6 defined between the second heating unit 24 disposed below the outer surface member 50 and the inner member 20. In this way, the cooking smells, the bad smells, and the smoke are removed, and the purified heat is discharged out of the cooker along the lower surface of the spacing plate 56 through the outlet holes 54 of the surface member 50.

At this time, the heat generated from the first heating unit 22, which serves as the heating source 1, is changed into the form of mobile convective heat, including radiant heat rays and far-infrared rays, by the radiating unit 5. The radiant heat rays and the far-infrared rays, and the mobile convective heat pass through various channels to cook the food materials 8 by heating. Especially, the radiant heat rays and the far-infrared rays have a longer wavelength than general heat rays, and therefore, the radiant heat rays and the far-infrared rays reach a long distance. Consequently, the radiant heat rays and the far-infrared rays penetrate into the deep inner parts of the food materials, and therefore, quick and effective cooking is accomplished. Furthermore, the cooking smells, the other bad smells, and the smoke are reliably removed during cooking, and the purified heat is discharged out of the cooker

The cooker according to the present invention can be manufactured in a stationary form or in a portable form. Consequently, cooking is possible in the small indoor areas, such as houses, as well as in the outdoors. Furthermore, no cooking smells are generated even when various kinds of food materials are cooked simultaneously, and therefore, free cooking is possible without doing harm to the neighborhood.

[Industrial Applicability]

As apparent from the above description, the heat generated from the heating source is transmitted to the radiating unit, and the radiant heat generated through the radiating unit and the mobile convective heat are uniformly transmitted downward to the cooking unit inside the cooker such that the food materials to be cooked, which are^'placed on the cooking unit, are heated throughout the inner parts thereof from the upper surfaces of the food materials, thereby preventing the food materials from being overheated and thus burned, preventing generation of smoke or bad smells from the food materials, preventing the food materials from burning and sticking to the cooking unit, reducing the cooking time, preventing moisture contained in the food materials from being excessively evaporated, maintaining inherent taste of the food materials, and preventing nutritious substances in the food materials from being destroyed.

Furthermore, the various smells generated from the food materials in the cooker are more effectively removed by the radiant heat and the mobile convective heat passing through the lower deodorization space and the intermediate channel deodorization space while the food materials are cooked by heating, and then the radiant heat and the mobile convective heat are discharged out of the cooker, thereby maintaining more comfortable external cooking environment. In addition, the structure of the cooker is simplified, and therefore, the manufacture of the cooker is easy and the manufacturing costs of the cooker are reduced, the cooker is more economically utilized, and prevents the interior temperature of the cooker from being overheated while the food materials are cooked, and thus, the food materials from being burned while further increasing the deodorizing effect.

Claims

[CLAIMS]

[Claim 1) A cooker that heats a cooking unit using either an external heating source (1) or an internal heating source (1) to cook food, the cooker comprising: an upper structural body (2), having a Hd, placed on a cooker body (100), the upper structural body (2) being formed in the shape of a hollow space, wherein the upper structural body (2) includes: a lower deodorization space (4) disposed below an inner member

(20) of the upper structural body (2), the lower deodorization space (4) having a first heating unit (22) mounted therein to maintain the lower deodorization space (4) in a high-temperature state, the lower deodorization space (4) being also disposed at the upper part of a cooking space (78) of the cooker body (100); an intermediate channel deodorization space (6) defined between the inner member (20) and an outer surface member (50) such that the intermediate channel deodorization space (6) is connected with the lower deodorization space (4) via inlet holes (52) formed at the inner member (20), the intermediate channel deodorization space (6) having a second heating unit (24) mounted therein to maintain the intermediate channel deodorization space (6) in a high-temperature state; and outlet holes (54) formed at the outer surface member (50), whereby various smells generated from the food in the cooker during cooking food by heating are removed while the smells pass through the lower deodorization space (4) and the intermediate channel deodorization space (6), and are then discharged out of the cooker through the outlet holes (54).

[Claim 2} The cooker as set forth in claim 1, further comprising: a spacing plate (56) mounted above the outlet holes (54) formed at the outer surface member (50) for preventing heat discharged through the outlet holes (54) from directly reaching a grip (9) when the heat is discharged; and a safety protection strip (10) mounted at the outer edge of the cooker body (100).

[Claim 3] The cooker as set forth in claim 1, further comprising: a heat transmitting unit (3) for transmitting heat from the heating source (1) to a radiating unit (5); the radiating unit (5) being disposed in the inside upper part of the cooker for generating radiant heat while the heat transmitted by the heat transmitting unit (3) passes through the radiating unit (5); and a cooking unit (7) to which the radiant heat generated from the radiating unit (5) is transmitted down such that the cooking operation is performed in the cooking unit (7), wherein the heat transmitting unit (3) is disposed below the radiating unit (5), arid the cooking unit (7) includes a channel (30), having a narrow upper channel part and a wide lower channel part, formed at the inside of the cooking unit (7) and a heat discharge unit disposed above the channel (30), the channel (30) and the heat discharge unit being disposed at the upper part of the cooking unit (7).

[Claim 4] The cooker as set forth in claim 3, wherein the heat transmitting unit (3) is disposed above the radiating unit (5), and the heating source (1), including a heater, is mounted at the radiating unit (5), the surface of the radiating unit (5) is coated such that far-infrared rays are emitted from the surface of the radiating unit (5), and the outer surface member (50) is disposed at the rear of the radiating unit (5) while the outer surface member (50) is spaced a predetermined distance from the radiating unit (5), the inlet holes (52) and the outlet holes (54) are formed, at different positions, at the inner member (20) and the outer surface member (50), respectively, which constitute the radiating unit (5), and the cooking unit (7) includes: a cooking container (74) disposed in an outer member (72), which has a plurality of openings (70, 70) formed at the upper and lower parts thereof in all directions, while the cooking container (74) is spaced a predetermined distance from the outer member (72), the outer edge of the cooking container (74) being put on the outer member (72); and a grill plate (76) detachably mounted at an inner step of the cooking container (74).

[Claim 5] The cooker as set forth in claim 3 or 4, wherein the inside of the cooking unit (7) is filled with cooling water, and the cooking unit (7) has an inward inclined part (7a), at which a cooling cap (40) is mounted while being spaced a predetermined distance from the inward inclined part (7a).

[Claim 6] The cooker as set forth in claim 3 or 4, further comprising: a cylindrical balance ring member (80), which is opened at the upper and lower parts thereof, disposed at a step (7b) formed at the inside of the cooking unit (7), wherein the grill plate (76) is placed on the inner upper part of the balance ring member (80) at the step (7b).