WO2011040658A1 - Cuisinière à gaz à four - Google Patents

Cuisinière à gaz à four Download PDF

Info

Publication number
WO2011040658A1
WO2011040658A1 PCT/KR2009/005630 KR2009005630W WO2011040658A1 WO 2011040658 A1 WO2011040658 A1 WO 2011040658A1 KR 2009005630 W KR2009005630 W KR 2009005630W WO 2011040658 A1 WO2011040658 A1 WO 2011040658A1
Authority
WO
WIPO (PCT)
Prior art keywords
fire
cooker
dispersion
oven
pot
Prior art date
Application number
PCT/KR2009/005630
Other languages
English (en)
Korean (ko)
Inventor
김종현
Original Assignee
(주)펠리테크
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by (주)펠리테크 filed Critical (주)펠리테크
Priority to PCT/KR2009/005630 priority Critical patent/WO2011040658A1/fr
Publication of WO2011040658A1 publication Critical patent/WO2011040658A1/fr

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay

Definitions

  • the present invention relates to a cooker capable of cooking food, and more specifically, to a variety of dishes using a fire such as a gas stove of a gas stove, and in particular an oven-fired gas fire cooker to cook at the same time the upper and lower parts of the food Technology.
  • the conventional cooker using a gas stove was based on the principle of cooking food with heat that is conducted to food by heating the container with high heat radiated from the lower part of the cooking container, and foods generally have low thermal conductivity, so to cook up to the top of food. High heat was needed at the bottom of the cooking vessel. Therefore, the lower side of the food is easily burned, there is a problem that loses the nutritional ingredients, and when the inexperienced person cooked many times ruined cooking.
  • the conventional gas fired cooker for heating the upper and lower at the same time has a structure in which the direct inlet is placed in the center of the inside of the cooking chamber and the reflecting plate on the upper part of the inlet to heat the upper and lower portions of the food simultaneously as the heat of the reflecting plate.
  • Have Conventional gas fired cooker having such a structure has the advantage that it can be heated by heating the object such as meat relatively evenly up and down by raising the atmosphere temperature inside the cooking chamber.
  • the main body container is formed with a fire inlet opening in the bottom portion;
  • a firearm dispersion induction container installed inside the main body container and having a plurality of firearm dispersion holes formed along a side circumference such that a portion of the firearm entering through the firearm inlet can be raised through the firearm dispersion hole;
  • a ceramic magnetization placed on the fire dispersion dispersion induction vessel and composed of a plurality of balls or a plate-shaped body;
  • a cover which covers the main body container and is provided with a fire guide stage for directing the raised firearm to an inward direction and has one or more exhaust holes at a position higher than the fire guide stage; It proposes a gas cooker for the oven, characterized in that to be able to cook using.
  • the oven-fired gas cooker proposes an oven-fired gas cooker, characterized in that a pot or roasting pan may be selectively installed on the ceramic magnetization.
  • the oven-based gas fire cooker is a gas fired cooker, characterized in that the pot is installed on the fire dispersion dispersion induction vessel containing the ceramic hydride, the pan is installed above the pot.
  • the pot is an oven combined gas fired cooker, characterized in that three or more center support is formed at the edge of the lower surface thereof so that the pot can be stably installed on the fire dispersion dispersion induction vessel.
  • the pot proposes an oven-fired gas fired cooker, characterized in that a plurality of edge fire inlet holes are formed along the upper edge thereof.
  • the pot is placed on the fire dispersing induction vessel by the center support to form a space in which the fire can be raised, and the separation distance is also formed with the lid so that the fire can reach the fire guide end of the lid
  • oven fire gas cooker to do.
  • the present invention proposes an oven-based gas fire cooker characterized in that it can be cooked by selectively applying a pot or roasting pan to the body container of the present invention.
  • Oven combined gas fire cooker according to the present invention is capable of various combinations, there is an effect that can cook a variety of foods as needed.
  • the temperature delivered to the bottom of the food can be controlled by the ceramic suicide, it is possible to cook the inside and the outside without burning by heating the whole uniformly.
  • the fire dispersion holes are formed on the side, thereby increasing the cooking space, thereby making it possible to easily cook a large chunk of food.
  • FIG. 1 is a schematic perspective view of an oven and gas cooker according to a first embodiment of the present invention.
  • Figure 2 is a cross-sectional view of the coupling state for the cooker of Figure 1;
  • Figure 3 is a perspective view showing the case of a plate-shaped body as a ceramic magnetization.
  • Figure 4 is a schematic exploded perspective view of a second embodiment of the present invention.
  • Figure 5 is a cross-sectional view of the coupling state for the cooker of Figure 4.
  • Figure 6 is a perspective view showing the bottom of the pot.
  • Figure 7 is an exploded perspective view according to a third embodiment of the present invention.
  • Figure 8 is a cross-sectional view of the coupling state for the cooker of Figure 7;
  • FIG. 10 is a cross-sectional view of the assembled state of the cooker of FIG.
  • FIG. 11 is an exploded perspective view of the cooker according to the fifth embodiment.
  • FIG. 12 is a cross-sectional view of the assembled state of the cooker of FIG.
  • FIG. 13 is an exploded perspective view of the cooker according to the sixth embodiment.
  • FIG. 14 is a cross-sectional view of the assembled state of the cooker of FIG.
  • lid 310 fire guided
  • FIG. 1 is a schematic perspective view of an oven-fired gas cooker according to a first preferred embodiment
  • FIG. 2 is a cross-sectional view of a coupled state.
  • the oven-fired gas fire cooker basically includes a main body container 100, a fire dispersing induction container 200, a lid 300, and a ceramic magnetization 400 and utilizes the present cooker. Combinations with various additional components are possible, such as embodiments described below, to broaden the possibilities.
  • the oven-fired gas fire cooker of the present invention is intended to be able to cook using a fire such as a gas fire, and can be used as a heat source for a portable burner as a heat source, as well as in a general home, as a heat source.
  • a fire such as a gas fire
  • the main body container 100 is located at the bottom of the fire inlet 110 is formed in the bottom opening, the fire inlet 110 is a portion perforated to a predetermined diameter from the center of the bottom portion.
  • the bottom of the main body container 100 is formed with a liquid receiving groove 120, the edge of the fire inlet opening 110 is formed to be formed of a bent end 111 bent upward to a predetermined height when cooking Moisture or oil generated can be collected in the liquid receiving groove (120).
  • the upper end of the main body container 100 is formed with a locking jaw 130 and the lid seat 140 for mounting the fire dispersion dispersion induction vessel 200 or the lid 300 to be described later.
  • the fire dispersion dispersion induction vessel 200 installed inside the main body container 100 is to allow the fire coming in through the fire inlet 110 to be dispersed while being lifted, and to contain the ceramic hydride 400.
  • a plurality of open fire dispersion holes 210 are formed at equal intervals along the.
  • the upper end of the fire dispersion dispersion induction vessel 200 is supported by the locking projection 130 of the main body container 100 is installed.
  • a ceramic magnetic susceptibility 400 is placed on the bottom surface of the fire dispersing induction vessel 200.
  • the ceramic magnetic susceptibility 400 is kneaded with clay to form a ball shape or a plate shape, and then dried to form 1100-1300. It means magnetized by the heat of ° C.
  • the ceramic magnetization 400 is contained in the fire dispersion dispersion induction vessel 200 to reduce the bottom conduction heat of the fire dispersion dispersion induction vessel 200 to solve the problem that the bottom surface of the food easily burned and to cook up and down evenly.
  • the ceramic magnetic susceptibility 400 is the far-infrared rays and radiant heat radiated from the ceramic material due to the characteristics of the material to help food cooking, through which the food is cooked evenly to maintain the original taste and aroma of food. It offers the advantage that it can.
  • the ceramic magnetization 400 has a plurality of ball shapes.
  • the ceramic magnetization 400 is formed as one wide plate. What is molded can also be used.
  • the shape of the ceramic magnetization 400 may be provided in various shapes in consideration of the characteristics of the cooking and the taste of the user in addition to the ball or plate body mentioned.
  • the ceramic magnetization 400 is a plate-like body, it is preferable to have a plurality of grooves 401 in the upper surface portion thereof.
  • the cooker according to the first embodiment of the present invention is directly heated on the food to be cooked on the ceramic susceptibility 400, and heat is applied.
  • potatoes, sweet potatoes, eggs, etc. can be baked, and the objects are rounded so that the grooves ( By placing 401), the object to be cooked can be stably cooked without being rolled on the first place.
  • the lid 300 is provided to cover the upper portion of the main body container 100, as shown in the lid 300 is a convex shape as a whole, through the fire dispersing hole 210 in the edge portion
  • a fire guide stage 310 is provided to guide the raised firearm to face inward, and at least one exhaust hole 320 is formed at a position higher than the fire guide stage 310.
  • the fire guide stage 310 is intended to effectively guide the firearm rising through the fire dispersion hole 210 inward direction, more specifically, the fire guide stage 310 is a guide wall 311 beveled in the vertical direction. And a guide bar 312 flat in the horizontal direction.
  • the exhaust hole 320 is formed at a position higher than the fire guide stage 310 and may be formed at least one. In the present embodiment, a plurality of exhaust holes 320 are provided in a circle. The number of the exhaust holes 320 may be adjusted appropriately, and the role of the exhaust holes 320 is to allow the fire that rises at the fire inlet 110 of the main body container 100 to be smoothly raised upward. Increase the temperature inside the cooking compartment.
  • the exhaust hole 320 does not exist or the area of the formed exhaust hole is too small, the rise of the fire is not smooth due to the pressure inside the cooking chamber, and the increase in the temperature inside the cooking chamber is delayed and the thermal efficiency is also lowered.
  • the area of the exhaust hole 320 is appropriately formed in consideration of the capacity of the cooking chamber.
  • the cooker by placing food on the ceramic susceptible 400 and cooking, the high temperature heat formed at the bottom of the fire dispersing induction vessel 200 is not directly transferred to the food. After the susceptibilities 400 are primarily heated, the food is cooked. Since the indirect heat through the ceramic susceptible 400 learns the lower surface of the food, it is possible to solve the problem of food burning and to cook the food evenly as a result of the temperature control to a level similar to the atmosphere temperature inside the cooker. Will be.
  • Figure 4 is a schematic exploded perspective view and Figure 5 shows a cross-sectional view of the combined state.
  • the components include the main body container 100, the fire dispersion dispersion induction container 200, the lid 300, the ceramic hydride 400, and the pot 500.
  • the pot 500 is placed on the fire dispersion dispersion induction vessel 200 containing the ceramic magnetic material 400 in a concave shape. It is suitable to have three or more protruding center support portions 510 at the bottom edge of the pot 500 so that the pot 500 can be stably placed on the fire dispersion dispersion induction vessel 200.
  • the upper edge portion of the pot 500 may be provided in a form in which a plurality of edge fire inlet holes 520 are further formed, and the fire may also be raised through the edge fire inlet hole 520.
  • the cooker according to the configuration of the second embodiment is to put food in the pot 500 to cook, for example, suitable for cooking food such as whole chicken, whole pork belly, roast duck. Even if the oil flows out from the chicken contained in the pot 500, the pot itself serves as a drip tray, and thus simple cooking is possible without contaminating other components, and the bottom heat and rise controlled by the ceramic susceptible 400 are increased. It is easy to cook dishes such as roast chicken even in homes, even with direct fire such as gas fire.
  • FIG. 7 is an exploded perspective view
  • FIG. 8 is a cross-sectional view of the coupled state.
  • the main container 100 the fire dispersion dispersion induction vessel 200, the lid 300, the ceramic hydride 400, the pot 500, the roasting pan 600 as its components.
  • the roasting pan 600 has a plurality of perforations 610 perforated in the shape of a disc and the edge of the roasting pan 600 is installed to be caught on the upper end of the pan 500.
  • the roasting pan 600 is preferably made of a metallic or ceramic material, and the perforations 610 are formed in a predetermined area near the edge, and the central part thereof is in a closed state and the central part is inclined higher than the perforated area. desirable. Moisture or oil components generated during cooking flows down naturally and is collected in the pot 500 through the perforations 610.
  • the cooker according to the third embodiment is suitable for cooking such as bread or pizza, and can be used for food cooking that needs to be cooked without burning because heat is uniformly generated at the upper and lower portions of the food.
  • the firearm having passed through the fire dispersion hole 210 of the fire dispersion dispersion induction vessel 200 is smoothly to the upper side of the pot 500.
  • the center support portion 510 is placed on the lower side of the pot 500 so as to form a separation distance with the fire dispersion dispersion induction vessel 200, and at the same time the separation distance is formed with the lid 300
  • the space where the firearm can be raised to the firearm guide stage 310 is called firearm flow path 330.
  • the firearm may be smoothly raised through the firearm flow path 330, which is a space continuously connected from the firearm dispersing hole 210 to the firearm induction stage 310.
  • the main body container 100, the fire dispersion dispersion induction container 200, the lid 300, the ceramic magnetization 400 and the roasting pan 600 are also provided as a component. Can be.
  • the first to the third embodiments of the present invention are to be able to cook using a fire such as a gas fire, but to suppress the direct transfer of high heat to the bottom of the food using the ceramic hydride (400)
  • the main feature is that the fire can be raised to the top to maintain a relatively uniform internal temperature of the cooker to function as an oven.
  • the cooker of the present invention may be utilized as various general cookers required in real life based on the above-described embodiments.
  • various other embodiments will be described in brief.
  • FIG. 9 is an exploded perspective view of the cooker according to the fourth embodiment, and FIG. 10 shows a sectional view of the assembled state.
  • the main container 100, the lid 300, and the roasting pan 600 are used as components, and food such as pork belly or grilled fish can be easily cooked using a gas fire. Oil generated during cooking is collected in the liquid receiving groove of the main body container through the perforation of the roasting pan.
  • the fifth embodiment is composed of a main body container, a lid and a pot, and FIG. 11 is an exploded perspective view thereof, and FIG. 12 corresponds to a sectional view of the assembled state.
  • the gas fire may be used to cook food having soup, such as soup, stew, and soup, and may also be used as a fryer. In other words, it is enough to pour water or oil into the pot to cook food.
  • FIG. 13 is an exploded perspective view of the cooker according to the present invention.
  • water is put in a pan, and the food is placed on a baking pan using steam to cook food.
  • the recommended dish is steamed steamed buns, steamed buns, steamed fish, and vegetables. Steamed water is used to cook food.
  • the cooker is composed of a main body container, fire dissipation induction container, a lid, a ceramic hydride, a pot and a baking pan, and additionally, an auxiliary container such as a breadpan (not shown) is used together.
  • the recommended dish is a muffin, pound cake, or bread tray, which can be baked for 30 to 40 minutes using the stove fire as a medium, to bake various shapes.
  • Cooking Example 1 is to use the cooker according to the configuration of Figure 7 described as a third embodiment of the present invention to be able to bake bread or pizza to suit the cooking aptitude only when the top row and bottom row is kept constant.
  • the stove was heated at a temperature of 180 degrees, suitable for baking bread, for about 30 to 40 minutes, depending on the bread thickness.
  • the radishes and convection were roasted up and down and cooked well.
  • Cooking Example 2 uses a cooker according to the configuration of Fig. 4 described as the second embodiment of the present invention, and is suitable for cooking whole chicken or whole roasted pork.
  • the oven was heated at a temperature of 180 degrees suitable for roasting meat for about 50 to 60 minutes, depending on the thickness of the meat.
  • the pans were browned up and down by conduction heat, radiant heat and convection heat.
  • the oil from the dishes was contained in the pan and did not flow down to the bottom. After cooking, the pan was easily cleaned.
  • the stove was heated for about 20 to 40 minutes depending on the intensity of the fire, and the surface and the inside were well cooked by conduction heat, radiant heat and convection heat.
  • Cooking Example 4 uses the cooker according to the configuration of Fig. 9 described as the fourth embodiment described above, and it is possible to grill pork belly or grill fish using a direct fire of gas fire.
  • Cooking Example 5 according to the fifth embodiment described above was able to cook steaming, soup, soup, fry using a cooker having the configuration as shown in FIG.
  • the cooking power with broth was heated for about 20 to 50 minutes using the strength of the stove as a Chinese medicine, and the food was cooked well.
  • Cooking Example 6 was a cooking apparatus using the same components as in FIG. 13 as described above, and poured a proper amount of water into a pot, heated the food in a baking pan, and heated the dish.
  • the stove was heated for about 20 to 40 minutes with the medium heat of the stove cooked well to the center of the food.
  • Cooking Example 7 was applied to the cooking apparatus of the third embodiment as shown in Figure 7 in the application cooking it was able to bake a variety of bread.
  • Oven combined gas fire cooker according to the present invention is able to cook a variety of food as a single cooker is expected to be widely used in outdoor as well as general home.

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cookers (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

La présente invention a trait à une cuisinière à gaz à four qui permet de cuire divers aliments en utilisant une flamme directe telle que la flamme d'une cuisinière à gaz et qui peut en particulier faire bouillir à la fois les parties supérieure et inférieure d'un aliment simultanément. Plus particulièrement, la présente invention a trait à une cuisinière à gaz à four comprenant : un récipient d'un corps principal qui est pourvu d'un orifice d'entrée ouvert pour la chaleur du feu formé au fond ; un récipient permettant de distribuer et de guider la chaleur du feu qui est installé à l'intérieur du récipient d'un corps principal et qui est pourvu d'une pluralité de trous permettant la distribution de la chaleur du feu et formés le long d'une circonférence latérale pour permettre à une partie de la chaleur du feu entrant par l'orifice d'entrée de la chaleur du feu de s'élever au moyen des trous pour la distribution de la chaleur du feu ; un produit aimanté en céramique qui est placé sur le récipient pour distribuer et guider la chaleur du feu et qui comprend une pluralité de billes ou une plaque ; et un couvercle qui recouvre le récipient d'un corps principal, est pourvu d'une unité permettant de guider la chaleur du feu de manière à ce que cette chaleur du feu s'élève jusqu'à une partie de bord afin qu'elle se dirige vers la direction intérieure, et comprend un ou plusieurs trous de ventilation formés à des emplacements situés au-dessus de l'unité afin de guider la chaleur du feu.
PCT/KR2009/005630 2009-10-01 2009-10-01 Cuisinière à gaz à four WO2011040658A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/KR2009/005630 WO2011040658A1 (fr) 2009-10-01 2009-10-01 Cuisinière à gaz à four

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/KR2009/005630 WO2011040658A1 (fr) 2009-10-01 2009-10-01 Cuisinière à gaz à four

Publications (1)

Publication Number Publication Date
WO2011040658A1 true WO2011040658A1 (fr) 2011-04-07

Family

ID=43826447

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/KR2009/005630 WO2011040658A1 (fr) 2009-10-01 2009-10-01 Cuisinière à gaz à four

Country Status (1)

Country Link
WO (1) WO2011040658A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102743093A (zh) * 2012-05-07 2012-10-24 邹荷辉 一种节能锅具
CN105725846A (zh) * 2016-05-05 2016-07-06 浙江安派餐饮设备有限公司 高精度温度控制的新型烧烤炉

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100341179B1 (ko) * 2000-03-27 2002-06-20 양성원 고기 구이기
KR200371725Y1 (ko) * 2004-08-23 2005-01-07 주식회사 해피콜 직화 조리기
KR20090051589A (ko) * 2007-11-19 2009-05-22 이상우 다층 조리기
KR20090065484A (ko) * 2009-04-21 2009-06-22 이연옥 직화 가열용 조리기구

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100341179B1 (ko) * 2000-03-27 2002-06-20 양성원 고기 구이기
KR200371725Y1 (ko) * 2004-08-23 2005-01-07 주식회사 해피콜 직화 조리기
KR20090051589A (ko) * 2007-11-19 2009-05-22 이상우 다층 조리기
KR20090065484A (ko) * 2009-04-21 2009-06-22 이연옥 직화 가열용 조리기구

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102743093A (zh) * 2012-05-07 2012-10-24 邹荷辉 一种节能锅具
CN105725846A (zh) * 2016-05-05 2016-07-06 浙江安派餐饮设备有限公司 高精度温度控制的新型烧烤炉

Similar Documents

Publication Publication Date Title
CN104603543B (zh) 耐火烹饪装置
EP0580570B1 (fr) Procede a deux phases permettant de faire cuire/dorer/croustiller des aliments, a l'aide de l'energie produite par les micro-ondes et de l'energie infrarouge
WO2017179804A1 (fr) Autocuiseur électrique sans fil
KR101607990B1 (ko) 측면직화구이장치
WO2020101116A1 (fr) Récipient de cuisson avec plaque de régulation de flamme
KR101183938B1 (ko) 다목적 전기 직화 구이기
KR101464495B1 (ko) 바베큐 장치
WO2011040658A1 (fr) Cuisinière à gaz à four
CN209047952U (zh) 一种无烟燃气和木炭两用烧烤炉
WO2020149635A1 (fr) Dispositif de gril qui empêche que des aliments grillés ne soient brûlés
KR101857929B1 (ko) 가스식 고구마 구이기
WO2011004919A1 (fr) Récipient de préparation d'aliment
CN208709586U (zh) 一种燃气焖烤炉
KR200321211Y1 (ko) 구이용 숯불 가마
CN213524877U (zh) 一种用于煤气卡式炉的烧烤器具
KR20200100510A (ko) 양면 구이팬
CN219126077U (zh) 一种燃气式隔热防烫烧烤炉
JPS6226032Y2 (fr)
CN215272103U (zh) 烘烤装置
CN213146672U (zh) 一种组合式炉具
CN209678279U (zh) 一种烧烤炉
CN215127545U (zh) 电控烘烤装置
WO2016108563A2 (fr) Gril de cuisson à la vapeur à feu direct
CN215127140U (zh) 烹饪器具
KR200249203Y1 (ko) 고기구이 겸용 전기 후라이팬

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 09850090

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

32PN Ep: public notification in the ep bulletin as address of the adressee cannot be established

Free format text: NOTING OF LOSS OF RIGHTS PURSUANT TO RULE 112(1) EPC (EPO FORM 1205 DATED 08/06/2012)

122 Ep: pct application non-entry in european phase

Ref document number: 09850090

Country of ref document: EP

Kind code of ref document: A1