KR20170042099A - Cooking Apparatus for Injecting Thermal Energy in a Downward Direction - Google Patents

Cooking Apparatus for Injecting Thermal Energy in a Downward Direction Download PDF

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Publication number
KR20170042099A
KR20170042099A KR1020150141601A KR20150141601A KR20170042099A KR 20170042099 A KR20170042099 A KR 20170042099A KR 1020150141601 A KR1020150141601 A KR 1020150141601A KR 20150141601 A KR20150141601 A KR 20150141601A KR 20170042099 A KR20170042099 A KR 20170042099A
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South Korea
Prior art keywords
hot gas
steam
odor
tube
capturing
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KR1020150141601A
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Korean (ko)
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KR101734407B1 (en
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신이슬
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신이슬
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    • 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
    • A47J27/14—Cooking-vessels for use in hotels, restaurants, or canteens
    • 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
    • A47J27/14—Cooking-vessels for use in hotels, restaurants, or canteens
    • A47J27/16—Cooking-vessels for use in hotels, restaurants, or canteens heated by steam
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F22—STEAM GENERATION
    • F22B—METHODS OF STEAM GENERATION; STEAM BOILERS
    • F22B1/00—Methods of steam generation characterised by form of heating method
    • F22B1/28—Methods of steam generation characterised by form of heating method in boilers heated electrically

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Sustainable Development (AREA)
  • Sustainable Energy (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Cookers (AREA)
  • Commercial Cooking Devices (AREA)

Abstract

The present invention provides a downward thermal energy injection type cooking apparatus directly supplying high temperature gas having thermal energy to a cooking container in which food materials are contained to increase thermal efficiency, and divisionally supplying the high temperature gas through one or a plurality of pipes instead of a fine pore plate having multiple fine pores formed thereon when supplying the high temperature gas to maximize a heat conduction area of the high temperature gas, so as to reduce manufacturing costs of the cooking apparatus, and at the same time, improve durability and stability of a product while maintaining the high thermal efficiency. According to the present invention, the cooking apparatus comprises: the cooking container containing the food materials and realizing cooking; a high temperature gas injection pipe injecting the high temperature gas inside the food materials contained in the cooking container; an upper main body including a high temperature gas reception chamber communicating with the high temperature gas injection pipe and receiving the high temperature gas; and a high temperature gas generation part supplying the high temperature gas inside the high temperature gas reception chamber of the upper main body.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking apparatus,

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a thermal energy downward spray type cooking apparatus, and more particularly, to a thermal energy downward spray type cooking apparatus in which a hot gas having thermal energy is directly supplied to a food material in a cooking vessel to be heated and cooked.

As a conventional technique of the present invention, a steam bubble-penetration type heating apparatus and a heating method using the apparatus are disclosed in Korean Patent No. 10-1222567 proposed by the present applicant.

As shown in FIGS. 1 and 2, the prior art is a cooking device in which fine holes or slits are formed in the cooking chamber bottom surfaces 222 and 520 of a cooking vessel containing water and food ingredients, and steam is passed through fine holes or slits This is a technique of heating in the form of minute bubbles into the cooking chamber and coming into direct contact with water and food ingredients.

However, the above-described conventional techniques cause technical and cost problems in forming a large number of fine holes or slits in the bottom surfaces 222 and 520. That is, the smaller the hole size, the larger the number of holes, the higher the manufacturing cost. In particular, processing a small hole in a thick steel plate increases the cost.

If the heater is not supplied with electricity and no steam is generated in the steam chamber, the water and the food material contained in the cooking chamber are dropped into the steam chamber, so that the food material residue is attached to the inside of the steam chamber There is a possibility that the inside of the heater and the steam chamber will be corroded. Therefore, energy is wasted because water and foodstuffs must be supplied continuously while inside the cooking chamber, and actual users are reluctant to drop water and water into the steam room.

Further, because of the fine holes formed in the cooking chamber bottom surfaces 222 and 520, the cooking container can not be used as a food container, and therefore, a cooking process is required to transfer the cooked food to a separate food container.

In addition, in the related art, there is a problem that garbage is trapped in the fine holes formed in the bottom surfaces 222 and 520. If the micropores become clogged due to food waste, the steam can not pass through the blind hole, which lowers the thermal efficiency, increases the steam chamber pressure and creates an explosion hazard and makes it difficult to clean the blind hole.

Further, the prior art has a limitation in vertical spray heating. That is, the steam injected into the water through the fine holes rises vertically and the surrounding water is heated, so the heating range is narrow. Accordingly, it is necessary to form a plurality of holes in order to widen the heating area, which is accompanied with technical and cost problems in forming a plurality of fine holes as described above.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned conventional problems, and it is an object of the present invention to provide a method of manufacturing a microwave oven which is capable of directly supplying a hot gas having thermal energy to a cooking vessel containing food ingredients, By dividing and supplying high-temperature gas by using one or plural pipes which have low manufacturing cost, it is possible to maximize the heat transfer area of the high-temperature gas, thereby improving the durability and safety of the product while keeping the heat efficiency high. And to provide a thermal energy downflow type cooking device capable of reducing the heat energy.

Another object of the present invention is to provide a space in which food waste does not flow into the space other than the cooking container or food waste due to the phenomenon that the food material splashes on the water surface after the water containing the food material breaks and is scattered, To provide a thermal energy downflow type cooking device capable of preventing the inflow of heat to the generation portion and also improving the thermal efficiency by overcoming the limit of the vertical spraying heating in which the hot gas moves only in the vertical direction and the heating range is narrow, .

According to an aspect of the present invention, there is provided a cooking device comprising: a cooking container containing a food material; A hot gas spraying tube located inside the cooking vessel and having a spray structure for spraying a hot gas to a food material contained in the cooking vessel; And a hot gas generating unit for supplying the hot gas to the hot gas spraying pipe in communication with the hot gas spraying pipe.

Wherein the high temperature gas generating portion is disposed at a lower portion of the cooking vessel and is capable of being separated from the hot gas injecting tube, and the coupling structure thereof includes a lower tube in the high temperature gas generating portion, And the lower tube and the upper tube are coupled by screwing or permanent magnets.

The lower tube communicates with the hot gas generating part. The upper tube communicates with the hot gas injecting tube, and the lower tube and the upper tube use the hot gas generated from the hot gas generating part as a passage for supplying the hot gas injecting tube do.

The hot gas generating unit is disposed in a lower portion of the cooking vessel and communicates with the hot gas injecting tube. The hot gas injecting tube includes a first jetting tube positioned inside the cooking vessel, And a second spraying pipe communicating with the gas generating part, and the first spraying pipe and the second spraying pipe can be separated from each other.

In addition, the present invention is characterized in that the lower end of the hot gas spray tube is opened to separate from the bottom surface of the cooking vessel to form a gap, or the lower end of the hot gas spray tube is closed to adhere to the bottom surface of the cooking vessel, It is preferable to form a plurality of fine holes in the lower part or to open a lower end of the hot gas spraying tube so as to separate from the bottom surface of the cooking vessel to form a gap and to form a plurality of fine holes in the lower part of the hot gas spraying tube Do.

Further, the present invention provides a cooking apparatus comprising: an outer tube which is disposed on an upper portion of the hot gas generating portion and forms a receiving space portion by blocking a cooking vessel and an outer portion; A body for trapping odor and steam which surrounds the side wall of the hot gas generating part and stores water therein; And a space formed between the main body and the steam capturing body and surrounding the periphery of the side wall of the hot gas generating part, the space formed to communicate with the body of the odor and the steam, A gas-guiding spray passage for spraying steam into the water in the main body of the steam capturing body; And an air discharge pipe for discharging the odor and the air in the steam capturing body to the outside.

An outer tube disposed on the upper portion of the hot gas generating part to form a receiving space by blocking the cooking vessel and the outside; An odor and a steam capturing body located under the hot gas generating unit and storing water; A gas induction spraying pipe installed to communicate with the accommodating space formed by the outer tube and the body for capturing the odor and steam to inject the odor and steam in the accommodating space into the inside of the body of the odor and steam trapping body; And an air discharge pipe for discharging the odor and the air in the steam capturing body to the outside.

A body for trapping odor and steam disposed around the side wall of the cooking vessel and the hot gas generating unit and storing water therein; An upper plate disposed above the cooking vessel to form an accommodation space by blocking the outside of the cooking vessel together with the odor and the steam capturing body; A gas ejection port provided at a lower portion of the body for capturing the odor and the steam and configured to communicate with the containing space portion and to inject the odor and steam in the containing space portion into the water in the body of the odor and the steam capturing body; And an air discharge pipe formed at the upper portion of the body for capturing the odor and the steam, for discharging the odor and air in the body for capturing the steam to the outside.

An outflow preventing wall provided between the main body and the accommodation space to prevent the odor and water in the main body from leaking out of the accommodation space through the gas injection hole; And a band of elastic material which elastically deforms only when the steam pressure acts to open the gas nozzle so that the smell and the steam are sprayed to the water in the body for capturing the steam.

The present invention further includes a high-temperature gas receiving body provided between the hot gas spraying tube and the high-temperature gas generating section for receiving the hot gas supplied from the hot gas generating section and supplying the hot gas to the hot gas spraying tube, It is characterized by a spray-type cooking device.

The hot gas generating unit is disposed below the cooking vessel, and the hot gas receiving body is disposed above the cooking vessel so as to be separable from each other. The combined structure includes a lower tube provided in the hot gas generating unit, And an upper tube provided in the main body and screwed to the lower tube.

According to the characteristic features of the present invention described above, since the high-temperature gas is finely divided without using the microporous foams formed with the conventional micropores to maximize the heat transfer area and then directly fed into the cooking vessel to cook the food materials, It is possible to divide the high-temperature gas into minute sizes by using the gap between the high-temperature gas injection pipe and the bottom surface of the cooking vessel instead of the conventional micro-bubble plate, thereby reducing the cost of producing fine bubbles, simplifying the apparatus, have.

In addition, since the hot gas receiving body and the cooking vessel containing the food material are separated from each other, the food material residue does not flow into the hot gas receiving body, thereby improving hygiene and durability of the hot gas receiving body and improving user satisfaction.

In addition, since the hot gas is injected horizontally to the bottom surface of the cooking vessel in the hot gas injecting tube and then moved in the vertical direction, both the horizontal injecting process and the vertical moving process contact the water and transfer the heat energy. That is, the present invention, in which the heating is performed horizontally and vertically (radially), has a U-shaped heating furnace, the heating range is enlarged and the thermal efficiency is improved as compared with the conventional V-shaped heating which rises only vertically and heats the periphery.

Further, according to the present invention, since the cooking container is used as the container for the food, there is no need for a separate food process, so that the convenience of use can be improved, and a separate food container can be omitted.

In addition, the cooking vessel and the food container such as rice bowl, soup bowl, and pot which are widely used now have a rounded (curved) surface where the side and bottom meet, and the cross section is U-shaped. Therefore, the heating method of the present invention, in which the heating is performed while moving vertically after horizontally jetting and drawing a U-shape, is an optimal method for heating the ingredients in modern cooking vessels, and a rice cooker / And the small cooker such as rice cooker / cooker for single person has economical and social effect suitable for use by an increasing number of households.

In addition, the cooking device can be manufactured by using a non-metallic heat-insulating material, which has been heated in the cooking container, making it difficult to use it as a cooking device.

1 and 2 are sectional views showing a conventional cooking apparatus.
3 is a sectional view of the cooking apparatus according to the first embodiment of the present invention;
4 is an exploded sectional view of the cooking apparatus according to the first embodiment of the present invention;
5 (a) and 5 (b) are plan views showing an arrangement state of the cooking container in the first embodiment of the present invention.
6 (a) to 6 (c) are cross-sectional views of essential parts showing modified examples of the injection structure formed in the hot gas injection tube in the first embodiment of the present invention.
7 is a sectional view of a cooking apparatus showing a modification of the coupling structure in the first embodiment of the present invention.
8 is a cross-sectional view of a cooking apparatus showing another modified example of the coupling structure in the first embodiment of the present invention.
9 is a sectional view of a cooking apparatus according to a second embodiment of the present invention.
10 is a sectional view of a cooking apparatus according to a third embodiment of the present invention;
11 is a sectional view of a cooking apparatus according to a fourth embodiment of the present invention.
12 is a sectional view of a cooking apparatus showing a modification of the fourth embodiment of the present invention.
13 is a sectional view of a cooking apparatus according to a fifth embodiment of the present invention;
14 is an exploded sectional view of the cooking apparatus according to the fifth embodiment;
15 is a sectional view of a cooking apparatus according to a sixth embodiment of the present invention.
16 is a sectional view of a cooking apparatus according to a seventh embodiment of the present invention.
17 is a cross-sectional view of a cooking apparatus according to an eighth embodiment of the present invention.
18 is a cross-sectional view of a cooking apparatus showing a modification of the eighth embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. 3 and 4 show a thermal energy downflow type cooking apparatus according to the first embodiment of the present invention. As shown in the figure, the cooking apparatus of the present invention includes a cooking vessel 1, a hot gas injection tube 2, And a generating unit (3).

The cooking container (1) contains a food to be cooked and is directly cooked.

The hot gas spraying tube 2 is located inside the cooking vessel 1 and has a spraying structure for spraying hot gas to the foodstuff contained in the cooking vessel 1 so that the hot gas is introduced into the foodstuff in the cooking vessel 1 And can be provided individually in one or a plurality of the cooking vessels 1, and a plurality of them can be provided in one cooking vessel 1.

For example, as shown in FIG. 5 (a), when a plurality of hot gas spray tubes 2 are provided so as to correspond to each other in a one-to-one relationship with the cooking vessel 1, Can be cooked at the same time. In order to efficiently heat the ingredients in the wide cooking vessel 1, a plurality of hot gas injection tubes 2 can be positioned in one cooking vessel 1 as shown in Fig. 5 (b).

The spray structure of the hot gas spray tube 2 is such that a gap (not shown) formed by separating the opened lower end of the hot gas spray tube 2 from the bottom surface of the cooking container 1 H or less than 1/4 of the inner diameter D of the hot gas injection tube or the lower end of the hot gas injection tube 2 is closed as shown in Figure 6 (b) It is preferable to form a plurality of fine holes 2a having a size of 1/4 or less of the inner diameter D of the hot gas injection tube at the lower portion and to form a plurality of fine holes 2a in the lower portion as shown in Figure 6 (c) And the fine holes 2a may be provided together.

At this time, a plurality of the fine holes 2a may be formed in the circumferential direction of the hot gas injection tube 2, or a plurality of the fine holes 2a may be formed in the longitudinal direction and the circumferential direction of the hot gas injection tube 2, It is possible to change the design by number.

The reason why the clearance H must be 1/4 or less of the diameter D of the high temperature injection tube is that the width (? R 2 , where r is the radius of the hot gas injection tube) at the lower end of the hot gas injection tube 2 is The width of the gap (2πr * H, where r is the radius of the hot gas injection tube) should be wider, ie, πr 2 > 2πr * H, to ensure sufficient injection pressure.

The clearance H or the fine holes 41 can increase the injection pressure and injection speed of the hot gas so that the hot gas can spread horizontally. Therefore, it is possible to heat not only the periphery of the hot gas injection tube (2) but also the food material far from the hot gas injection tube (2), to divide the hot gas into minute sizes to widen the heat transfer area, To deliver enough heat to the water.

In addition, the hot gas that is divided and injected into a fine size through the hot gas injection tube 2 is horizontally injected by the injection pressure, and then vertically moves to form a U-shape to heat the water. Also, when using steam with a hot gas, the steam will emit liquefied heat (539 cal / g) and contact with water to heat quickly. In the first embodiment, four hot gas injection tubes 2 are arranged at intervals of 90 degrees. However, the present invention is not limited thereto.

3 and 4, the hot gas generating unit 3 is for generating and supplying a hot gas to the hot gas injecting tube 2 in communication with the hot gas injecting tube 2, The gas may be steam, char combustion gas, wood burning gas, or the like.

In the first embodiment, the steam is used as the hot gas and the hot gas generating unit 3 is provided in the lower portion of the cooking vessel 1. However, the present invention is not limited to this, and the steam may be supplied between the cooking vessel and the cooking vessel, As shown in FIG.

The hot gas generating unit 3 may be constituted by a water storage chamber 3a in which water is stored and a heater 3b provided in the water storage chamber 3a. The water storage chamber 3a of the hot gas generating unit 3 is connected to the hot gas spraying tube 2 and the supply pipe 4 so that the hot gas generated in the hot gas generating unit 3 through the supply pipe 4 And is supplied to the hot gas spray tube (2).

The hot gas generating unit 3 is capable of separating and coupling with the hot gas spraying tube 2 and the hot gas generating unit 3 is positioned below the cooking vessel 1 The hot gas spraying tube 2 can be placed and fixed in the cooking vessel 1 placed on the hot gas generating part 3.

The connection structure of the high temperature gas generating portion 3 and the high temperature gas injecting tube 2 can use a supply tube 4 connected between the high temperature gas generating portion 3 and the hot gas injecting tube 2 . The supply pipe 4 is connected to the lower pipe 4a vertically protruded in the hot gas generating unit 3 and the upper pipe 4b provided in the hot gas spraying pipe 2 and passing through the hot gas spraying pipe 2 , And the lower tube 4a and the upper tube 4b are screwed together. At this time, a knob 4c protruding from the upper surface of the hot gas spray tube 2 is formed in the upper tube 4b to facilitate rotation of the upper tube 4b. In the upper tube 4b, 4d so that the hot gas generated in the hot gas generating portion 3 and moved through the supply pipe 4 can be supplied to the hot gas spraying tube 2. [

Therefore, the supply pipe 4 composed of the lower pipe 4a and the upper pipe 4b can be used as a passage for the hot gas and can be used as a fastening device for fixing the hot gas injection pipe 2.

According to the first embodiment of the present invention, as shown in FIG. 4, when the hot gas injection tube 2 and the hot gas generating portion 3 are separated from each other and the food material to be cooked A plurality of the cooking vessels 1 in which the hot gas spray tubes 2 are placed are arranged in the cooking vessel 1 by screwing the lower tube 4a and the upper tube 4b as shown in Fig. Can be fixed.

When the water in the water storage chamber 3a is heated by supplying electricity to the heater 3b of the hot gas generating portion 3, steam is generated in the water storage chamber 3a, and the steam, that is, the hot gas, Is supplied to a plurality of hot gas spray tubes (2) through a supply pipe (4) composed of an upper tube (4a) and an upper tube (4b) and supplied to the inside of the foodstuff contained in the cooking vessel (1).

As the hot gas generated in the hot gas generating unit 3 is directly supplied to the interior of the foodstuff contained in the cooking vessel 1, the foodstuff can be quickly heated and the cooking time can be shortened.

6 (a) to 6 (c), the clearance H between the lower end of the hot gas injection tube 2 and the cooking vessel 1 is set to 1 in the inside diameter D of the hot gas injection tube, / 4 or a configuration in which a plurality of fine holes 2a having a size of 1/4 or less of the inner diameter D of the hot gas injection tube 2 are formed at the lower end of the hot gas injection tube 2, And the cooking material is heated and cooked by directly feeding it into the cooking container 1 after finely dividing the heat transfer area to maximize the heat transfer area so that the thermal efficiency is high and the cooking speed is fast, and the hot gas is supplied from the hot gas injection tube 2 to the bottom surface And horizontal direction, and then moves in the vertical direction. Thus, in the process of horizontally injecting and moving vertically, all the heat is transmitted to the water, and the heat range is extended horizontally and vertically (radially) .

4, when the lower tube 4a of the hot gas generating unit 3 and the upper tube 4b of the hot gas spray tube 2 are separated from each other, the cooking vessel 1 is taken out When the cooking vessel 1 is used as a vessel, it is not necessary to transfer the ingredients from the cooking vessel 1 to the vessel, which is very convenient.

Fig. 7 shows a modified example of the first embodiment, which is a modification of the coupling structure of the hot gas generating portion 3 and the hot gas spraying tube 2. As shown in Fig. The lower end of the supply pipe 4 is separated from the hot gas generating part 3 and permanent magnets 5a and 5b are provided on the lower end of the supply pipe 4 and the upper surface of the corresponding hot gas generating part 3, Lt; / RTI >

This configuration also allows the hot gas injection tube 2 to be positioned and fixed in the cooking vessel 1 placed on the hot gas generating part 3 when the hot gas generating part 3 is positioned below the cooking vessel 1 And the supply pipe 4 can be used as a passage of the hot gas.

8 shows another modification of the first embodiment in which the hot gas generating portion 3 is disposed below the cooking container 1 and communicates with the hot gas spraying tube 2 and the supply tube 4, The hot gas spraying tube 2 includes a first spray tube 2b positioned inside the cooking vessel 1 and a second spray tube 2b located outside the cooking vessel 1 and connected to the hot gas generator 3 and the supply tube 4, And the first injection pipe 2a and the second injection pipe 2c can be separated from each other by screwing them together.

According to such a configuration, when the hot gas generating portion 3 is positioned below the cooking vessel 1, the first spraying tube 2b of the hot gas spraying tube 2 is separated from the second spraying tube 2c It is possible to position and fix the first spray tube 2b in the cooking vessel 1 placed on the hot gas generating part 3. [

9 is a view showing a thermal energy down-jet type cooking apparatus according to a second embodiment of the present invention. In addition to the configuration of the first embodiment shown in FIG. 3, the odor and steam generated during cooking are dissolved and captured in water, And a capturing means for blocking the image. The same components as those of the first embodiment are denoted by the same reference numerals and the description of the redundant configuration and operation is omitted.

The capturing means includes an outer tube 21, an odor and steam capturing body 22, a gas guiding spray passage 23, and an air discharge tube 24.

The outer tube 21 is disposed on the upper part of the hot gas generating part 3 to form the receiving space 21a by cutting off the outside of the cooking vessel 1 and includes the hot gas generating part 3 and the outer tube 21 So that the odor and steam generated during the cooking stay in the inside of the outer cylinder 21. [ It is preferable that the outer tube 21 is configured to be coupled together when the hot gas injection tube 2 and the hot gas generating part 3 are coupled.

The smell and steam capturing body 22 is formed in a tubular shape that is located under the cooking vessel 1 and surrounds and surrounds the periphery of the side wall of the hot gas generating section 3 and stores water therein.

The odor and steam capturing body 22 is concentric with the hot gas generating section 3 and has a hot gas generating section 3 and an odor and steam capturing body 22 on a concentric circle.

The gas induction injection passage 23 is formed at an interval between the odor and the steam capturing body and the high temperature gas generating portion and surrounds the side wall of the high temperature gas generating portion, a gas jet opening 23a is formed at the lower portion, So that the gas mixed with the dense odor and steam inside the outer cylinder 21 is injected into the water in the body 22 for capturing the smell and the steam.

The band 25 is elastically deformed only when the odor and the steam pressure act to open the gas jet opening 23a so as to block the gas jet opening 23a, It is preferable that the smell and the steam are sprayed into the water in the main body 22. [ Thus, it is possible to prevent the odor and the water in the steam capturing body 22 from flowing out to the gas induced spray passage 23.

The gas-guided spray passage 23 is formed at a constant interval between the hot gas generating portion 3 arranged in a concentric manner and the odor and steam capturing body 22. The odor and the steam capturing body surround the periphery of the side wall of the hot gas generating section 3 located at the center of the odor and steam capturing body 22 and the periphery of the odor and the steam capturing body and the circumference of the hot gas generating section 3 So that the gas mixed with the odor and the vapor existing inside the outer cylinder 21 moves at the interval.

The gas-induced spray passage 23 is formed around the high-temperature gas generating portion 3 at a predetermined interval. However, the present invention is not limited thereto, and the edge portion of the lower main body, i.e., the odor and the outer edge of the steam- It is also possible to form the circumference of the outer circumferential surface by using a separate cylindrical body and concentric with the outer circumferential surface. Further, the hot gas generating portion 3 and the odor and steam capturing body 22 are not limited to cylinders but may be designed in various forms.

Although the gas injection port 23a in this embodiment is shown to have a plurality of fine holes at the lower end of the inner wall of the steam capturing body 22 and the odor that constitutes the gas induced spray passage 23, A fine gap may be formed by separating the inner side wall of the steam capturing body 22 from the inner bottom face. The gas injection port 23a made of the fine holes or gaps raises the injection pressure of the gas mixed with the smell and the steam so as to spread the gas far away and not only around the gas injection opening 23a but also around the water injection opening 23a To be dissolved and captured. Also, the gas mixed with the smell and the steam passes through the gas injection opening 23a and is divided into a minute size, so that the contact area with the water is wide, the rising speed is slow, and the contact time with water becomes long and sufficiently dissolved in the water.

On the other hand, the air discharge pipe 24 is provided in the smell and steam trapping body 22 and is for discharging the smell and the air in the steam trapping body 22 to the outside.

According to the second embodiment of the present invention constructed as described above, in addition to the function of the first embodiment, the food odor generated during cooking can be captured and efficiently removed. That is, the gas mixed with food odor and steam concentrated in the accommodation space portion 21a in the outer tube 21 during cooking flows into the smell and steam capturing body 22 through the gas induced spray passage 23, And is sprayed and dissolved in the water in the odor and steam capturing body 22 through the gas ejection port 23a formed in the lower part of the passage 23. The smell and steam are rapidly injected in the form of minute bubbles through the gas injection opening 23a, so that it can be more easily dissolved and removed with water.

FIG. 10 shows a thermal energy downflow type cooking apparatus according to the third embodiment of the present invention, and shows a modified example of the catching means in the configuration of the second embodiment. The capturing means in the third embodiment has an outer tube 31, an odor and a steam capturing body 32, a gas guiding spray tube 33, and an air discharge tube 34.

The outer cylinder 31 is disposed on the upper part of the hot gas generating part 3 to form the housing space 31a by blocking the cooking vessel 1 and the outside and includes the hot gas generating part 3 and the outer tube 31 So that the odor and steam generated during the cooking stay only in the accommodating space portion 31a inside the outer cylinder 31. In addition, It is preferable that the outer cylinder 31 is configured so that it can be coupled together when the hot gas injection tube 2 and the hot gas generating part 3 are coupled.

The smell and steam capturing body 32 is formed in a tubular shape located below the hot gas generating section 3 and storing water therein.

The gas induction injection pipe 33 is installed to communicate the odor and the steam capturing body 32 with the accommodating space portion 31a formed by the outer tube 31 so that the odor and steam inside the outer tube 31 are mixed with the odor and steam And is configured in the form of a pipe passing through the hot gas generating portion 3 and the odor and steam capturing body 32.

The air discharge pipe 34 is provided in the odor and steam trapping body 32 and is for discharging the odor and the air in the steam trapping body 32 to the outside.

The gas induction injection pipe 33 is installed to inject the odor and steam in the outer tube 31 into the odor and the water in the steam trapping body 32 and is disposed in the water in the body of the odor and steam trapping body 32 A plurality of gas injection openings (33a) are formed at the lower end of the gas guiding injection tube (33). The gas injection opening 33a is formed by forming a plurality of fine holes around the lower portion of the gas guiding injection tube 33 or by separating the lower end of the gas guiding injection tube 33 from the smell and the inner bottom surface of the steam capturing body 32 As shown in FIG.

These small injection holes or crevices increase the jetting pressure of the mixed gas with the odor and vapor so that the gas can dissolve away not only around the spray tube but also in the water far away from the gas induction spray tube 33. In addition, the gas mixed with odor and vapor passes through a small injection hole and is divided into minute size, so that the contact area with water is wide and the rising speed is slowed, so that the contact time with water becomes long and sufficiently dissolved in water.

The capturing means of the third embodiment having such a configuration can also capture the food odor and steam generated during cooking. That is, as shown in FIG. 10, the gas mixed with the smell and steam in the outer tube 31 during cooking flows into the smell and steam capturing body 32 through the gas guiding spray tube 33.

The gas mixed with the odor and the steam introduced through the gas guiding spray tube 33 is injected into the inside of the steam capturing body 32 through the small gas jet opening 33a formed in the lower portion of the gas guiding spray tube 33, The gas mixed with the smell and the steam is quickly sprayed in the form of fine bubbles through the small gas ejection port 33a, so that it can be easily dissolved and removed in water.

Fig. 11 shows a thermal energy downflow type cooking apparatus according to the fourth embodiment of the present invention, and shows another modification of the catching means in the constitution of the second embodiment. The trapping means in the fourth embodiment includes the odor and steam capturing body 42, the top plate 41, the gas ejection port 43, and the air discharge pipe 44. [

The odor and steam capturing body 42 is disposed so as to surround the side wall of the cooking vessel 1 and the hot gas generating section 3 and stores water therein.

The upper plate 41 is disposed on the upper portion of the cooking vessel 1 to form the receiving space 41a by cutting off the outside of the cooking vessel 1 together with the odor and steam capturing body 42, And the steam stays only in the accommodation space 41a. It is also preferable that the upper plate 41 is configured to be coupled together when the hot gas injection tube 2 and the hot gas generating portion 3 are coupled.

The gas ejection opening 43 is provided in the lower portion of the inner wall of the body 42 for capturing the odor and the steam and is formed to communicate with the accommodation space portion 41a. The gas ejection port 43 is formed to eject the odor and steam in the accommodating space portion 41a into the odor and water in the steam capturing body 42, A plurality of holes may be formed, or a small gap may be formed by separating the lower end of the inner wall of the main body 42 of the odor and steam from the inner bottom surface.

These small injection holes or fine gaps serve to increase the injection pressure of the gas mixed with the odor and the steam, and to divide the gas and inject it.

The air discharge pipe 44 is formed on the odor and the upper part of the steam capturing body 42 to discharge the odor and the air in the steam capturing body 42 to the outside.

The band 45 is elastically deformed only when the odor and the steam pressure act to open the gas ejection port 43 to block the odor and the steam trap 43. [ So that the smell and steam are sprayed into the water in the main body 42. This can prevent the odor and the water in the steam capturing body 42 from flowing out into the receiving space portion 41a.

The capturing means of the fourth embodiment having such a configuration can also capture the food odor and steam generated during cooking. That is, as shown in FIG. 11, the gas mixed with the dirty and steam in the cooking cavity 41a flows into the smell and steam capturing body 42 through the gas jet opening 43.

The gas mixed with the odor and the vapor introduced through the gas ejection port 43 is sprayed into the odor and the water inside the steam capturing body 42 through the small injection hole of the gas ejection port 43 and melted. The mixed gas is rapidly injected in the form of fine bubbles through a small injection hole, so that it can be easily dissolved and removed in water.

The odor and the water in the steam capturing body 42 can function as an insulating device of the cooking container 1, The image of the user of the cooking apparatus can be prevented.

Fig. 12 shows a heat energy downward spray type cooking apparatus according to the fourth embodiment of the present invention, in addition to the catching means structure, with the outflow preventing wall 46. Fig.

The outflow preventing wall 46 is provided between the odor and the steam capturing body 42 and the housing space portion 41a to prevent the odor and the water in the steam capturing body 42 from flowing back to the housing space portion 41a The height of the outflow preventing wall 46 is preferably set to be higher than the odor and the water level in the steam capturing body 42. When the steam is not generated in the containing space 41a before the start of cooking, the odor and the water in the steam capturing body 42 flow through the gas ejection port 43 to the outflow preventing wall 46 And flows into the space between the smell and the steam capturing body (42). However, when cooking is started and steam is generated, water flowing by the steam pressure is pushed into the smell and steam capturing body 42.

13 and 14 show a thermal energy downflow type cooking apparatus according to a fifth embodiment of the present invention. In addition to the constitution of the first embodiment, a hot gas injection tube (2) and a hot gas generating section (3) And a receiving main body (6). Therefore, the same components as those of the first embodiment are denoted by the same reference numerals and detailed description thereof will be omitted.

The high temperature gas receiving body 6 is for receiving the high temperature gas supplied from the high temperature gas generating part 3 and supplying the high temperature gas to the high temperature gas injecting tube 2. In the fifth embodiment, 3 are arranged below the cooking vessel 1 and the high-temperature gas receiving body 6 is arranged above the cooking vessel 1 so that they can be separated and joined to each other.

In the fifth embodiment, the hot gas generating unit is provided below the cooking vessel. However, the present invention is not limited to this, but it may be provided between the cooking vessel and the cooking vessel or inside the hot gas receiving body.

The coupling structure of the high temperature gas generating portion 3 and the high temperature gas receiving body 6 can be achieved by using a supply pipe 4 connected between the high temperature gas generating portion 3 and the high temperature gas receiving body 6 have. That is, the supply pipe 4 is connected to the lower pipe 4a and the upper pipe 4b which are provided in the hot gas generating part 3 and are vertically protruded and which are provided in the hot gas receiving main body 6 and pass through the hot gas receiving main body 6 , And the lower tube 4a and the upper tube 4b are screwed together. At this time, a knob 4c protruding from the upper surface of the hot gas receiving body 6 is formed in the upper tube 4b to facilitate the rotation of the upper tube 4b, and the upper tube 4b is provided with a communication hole 4d are formed so that the hot gas generated in the hot gas generating portion 3 and moved through the supply pipe 4 can be supplied to the hot gas receiving main body 6. [

Therefore, the supply pipe 4 composed of the lower pipe 4a and the upper pipe 4b can be used as a passage for the hot gas and can be used as a fastening device for fixing the hot gas receiving main body 6.

According to the fifth embodiment of the present invention constructed as described above, the cooking vessel 1, the hot gas receiving body 6, and the hot gas generating unit 3 are separated from each other in the state of being separated from the hot gas generating unit A plurality of cooking vessels 1 containing food ingredients to be cooked are placed on the upper and lower pipes 4a and 4b and the upper and lower pipes 4a and 4b are screwed together as shown in Figure 13, 2) are positioned.

When the water in the water storage chamber 3a is heated by supplying electricity to the heater 3b of the hot gas generating portion 3, steam is generated in the water storage chamber 3a, and the steam, that is, the hot gas, Is supplied to the high-temperature gas receiving body (6) through the supply pipe (4) composed of the high-temperature gas injecting tube (4) and the upper tube (4b), and the hot gas in the hot gas receiving body (6) And is supplied to the inside of the food material contained in the cooking vessel (1).

As the hot gas generated in the hot gas generating unit 3 is directly supplied to the interior of the foodstuff contained in the cooking vessel 1, the foodstuff can be quickly heated and the cooking time can be shortened.

The high-temperature gas receiving body 6 and the cooking vessel 1 containing the food material are separated from each other, so that the food material residue does not flow into the high-temperature gas receiving body 6.

14, when the lower tube 4a of the hot gas generating unit 3 and the upper tube 4b of the hot gas receiving body 6 are separated from each other, the cooking vessel 1 is taken out If the cooking container 1 is used as a container for the food, it is not necessary to transfer the food material from the cooking container 1 to the food container, which is very convenient.

FIG. 15 shows a thermal energy down-jet type cooking apparatus according to a sixth embodiment of the present invention. In addition to the configuration of the fifth embodiment shown in FIG. 13, the odor and steam generated during cooking are dissolved and captured in water, And a capturing means for blocking the image. The same components as those of the fifth embodiment are denoted by the same reference numerals and the description of the duplicated configuration and operation is omitted.

The capturing means includes an odor and steam capturing body 62, an outer tube 61, a gas guiding spray passage 63, and an air discharge tube 64.

The odor and steam capturing body 62 is disposed in the lower portion of the cooking vessel 1 and surrounds the sidewall of the hot gas generating section 3 and has a tubular shape in which water is stored therein.

The odor and steam capturing body 62 has a structure concentric with the hot gas generating part 3 and has a hot gas generating part 3 and an odor and a steam capturing body 62 on a concentric circle.

The outer tube 61 is disposed between the hot gas generating section 3 and the hot gas receiving main body 6 to form the receiving space section 61a by blocking the outside of the cooking vessel 1, The cooking vessel 1 located between the trapping body 62 and the high-temperature gas receiving body 6 is shielded from the outside so that the odor and steam generated during the cooking stay in only the receiving space 61a in the outer tube 61 . In the sixth embodiment, the outer tube 61 is shown integrally formed with the odor and steam capturing body 62, but the present invention is not limited thereto. The outer tube 61 may be formed integrally with the hot gas receiving body 6 Or may be configured separately from the hot gas receiving main body 6 and the odor and steam capturing main body 62.

The gas induction injection path 63 is formed at an interval between the odor and the steam capturing body and the hot gas generating part and surrounds the side wall of the hot gas generating part and has a space 61a formed by the outer tube 61, So that the gas mixed with the dense odor and the steam inside the outer cylinder 61 is injected into the water in the body of the odor and the steam capturing.

The gas jetting passage 63 is provided with a gas jetting port 63a and a band 65. The configuration and action of the gas jetting port 63a and the band 65 are the same as those in the configuration of the second embodiment The detailed description thereof will be omitted.

On the other hand, the air discharge pipe (64) is provided in the odor and steam trapping body (62) and is for discharging the odor and the air in the steam trapping body (62) to the outside.

According to the sixth embodiment of the present invention configured as described above, in addition to the function of the fifth embodiment, the food odor generated during cooking can be captured and efficiently removed. That is, the gas mixed with food odor and steam concentrated in the outer tube 61 during cooking flows into the odor and steam capturing body 62 through the gas guided spray path 63, And is sprayed and dissolved in the water of the odor and steam capturing body 62 through the gas ejection port 63a or the gap. The smell and steam are rapidly injected in the form of minute bubbles through the small gas jet opening 63a, so that they can be more easily dissolved and removed with water.

Fig. 16 shows a thermal energy down-jet type cooking apparatus according to a seventh embodiment of the present invention. In the configuration of the sixth embodiment, a modification of the catch means is shown. The capturing means in the seventh embodiment has an outer tube 71, an odor and a steam capturing body 72, a gas guiding spray tube 73 and an air exhaust tube 74.

The outer cylinder 71 is disposed between the hot gas generating unit 3 and the hot gas receiving body 6 to form the receiving space 71a by blocking the cooking vessel 1 and the outside, The cooking vessel 1 located between the cooking chamber 3 and the outer cylinder 71 is shielded from the outside so that the odor and steam generated during the cooking stay only inside the housing space 71a in the outer cylinder 71. [

The smell and steam capturing body 72 is formed in a cylindrical shape that is located under the hot gas generating part 3 and stores water therein.

The gas guiding spray tube 73 is provided so as to communicate the odor and steam capturing body 72 with the housing space 71a formed by the outer tube 71 so that the odor and steam inside the outer tube 71 can be supplied to the odor and steam And is configured in the form of a pipe passing through the hot gas generating portion 3 and the odor and steam capturing body 72.

The air discharge pipe 74 is provided in the smell and steam trapping main body 72 and is for discharging the smell and the air in the steam trapping main body 72 to the outside.

The gas guiding spray tube 73 is installed to spray the odor and steam in the outer tube 71 into the odor and water in the steam trapping body 72 and is disposed in the water in the body of the odor and steam trap 72 A plurality of small gas ejection openings (73a) are formed at the lower end of the gas guiding spray tube (73). The gas jet opening 73a is formed by forming a plurality of fine jet holes around the gas guiding jetting tube 73 or by separating the lower end of the gas guiding jetting tube 73 from the bottom surface of the inside of the steam capturing body 72, Can be formed.

The small injection holes or gaps constituting the gas ejection openings 73a increase the ejection pressure of the gas mixed with the smell and the steam so as to spread the gas far away, so that the gas induction injection tube 73, not only around the gas induction injection tube 73, So that it can be dissolved and captured in water far from. In addition, the gas mixed with odor and vapor passes through a small injection hole and is divided into minute size, so that the contact area with water is wide and the rising speed is slowed, so that the contact time with water becomes long and sufficiently dissolved in water.

The capturing means of the seventh embodiment having such a configuration can also capture the food odor and steam generated during cooking. That is, as shown in FIG. 16, the gas mixed with the smell and steam in the outer tube 71 during cooking flows into the smell and steam capturing body 72 through the gas guiding spray tube 73.

The gas mixed with the odor and the steam introduced through the gas guiding spray tube 73 is discharged through the small gas jet opening 73a formed in the lower portion of the gas guiding spray tube 73 into the inside of the body for trapping odor and steam, The gas mixed with odor and steam is sprayed in the form of minute bubbles through a small injection hole, so that it can be easily dissolved in water and can be removed.

17 shows a heat energy downward spray type cooking apparatus according to an eighth embodiment of the present invention, and shows another modification of the catch means in the configuration of the sixth embodiment. The capturing means in the eighth embodiment includes an odor and steam capturing body 82, a gas ejection port 83, and an air exhaust tube 84.

The odor and steam capturing body 82 is disposed so as to surround the side wall of the cooking vessel 1, the hot gas generating unit 3 and the hot gas receiving body 6 so as to enclose the cooking vessel 1 from the outside Thereby forming a space portion 82a and storing water therein.

The gas jet opening 83 is provided in the lower portion of the inner wall of the body for capturing odor and steam and is formed to communicate with the accommodation space portion 82a. The gas ejection port 83 is formed to eject the odor and steam in the storage space portion 82a into the water in the body of the odor and steam trapping body 82, A plurality of jetting holes may be formed, or a fine gap may be formed by separating the lower end of the inner wall of the body 82 from the inner bottom surface.

These small injection holes or fine gaps serve to increase the injection pressure of the gas mixed with the odor and the steam, and to divide the gas and inject it.

The air discharge pipe 84 is formed on the odor and the upper part of the steam capturing body 82 to discharge the odor and the air in the steam capturing body 82 to the outside.

Further, a band 85 of elastic material is provided so as to block the gas jet opening 83, and the band 85 is elastically deformed only when the odor and the steam pressure act to open the gas jet opening 83, It is preferable to spray the odor and steam with the water in the main body 82, thereby preventing the odor and the water in the steam capturing body 82 from leaking into the receiving space portion 82a.

The capturing means of the eighth embodiment can also capture the food odor and steam generated during cooking. That is, as shown in FIG. 17, the gas mixed with the dirty smell and the steam in the cooking space 82a flows into the smell and steam capturing body 82 through the gas jet opening 83.

The gas mixed with the odor and vapor introduced through the gas ejection port 83 is sprayed and dissolved in the water inside the odor and steam trapping body 82 through the small injection hole of the gas ejection port 83, The mixed gas is rapidly injected in the form of fine bubbles through a small injection hole, so that it can be easily dissolved and removed in water.

The odor and the water in the steam capturing body 82 can function as an insulating device of the cooking container 1, The image of the user of the cooking apparatus can be prevented.

18 is a view showing the heat energy downward spray type cooking apparatus according to the eighth embodiment of the present invention in addition to the structure of the catch means,

The outflow preventing wall 86 is provided between the odor and the steam trapping main body 82 and the receiving space portion 82a to prevent the odor and the water in the steam trapping body 82 from flowing back into the receiving space portion 82a The height of the outflow preventing wall 86 is preferably set higher than the odor and the water level in the steam capturing body 82. [ When the steam is not generated in the containing space 82a before the start of cooking, the odor and the water in the steam capturing body 82 flow into the outflow preventing wall 86 through the gas ejecting opening 83, The smell and the steam trapping body 82. However, when cooking is started and steam is generated, the water flowing by the steam pressure is pushed into the smell and steam capturing body 82.

It is to be understood that both the foregoing general description and the following detailed description of the present invention are exemplary and explanatory and are intended to be illustrative of the present invention and not to be construed as limiting the scope of the present invention as defined by the appended claims. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

1: cooking vessel 2: hot gas spraying tube
2a: fine hole 3: high temperature gas generating part
4: supply pipes 4a and 4b: upper and lower pipes
6: High temperature gas receiving body 21, 31, 61, 71:
21a, 31a, 41a, 61a, 71a, 82a:
22, 32, 42, 62, 72, 82: odor and steam capture body
23, 63: gas induced spray passage
23a, 33a, 43, 63a, 73a, 83:
24, 34, 44, 64, 74, 84: air discharge pipe 33, 73:
41: upper plate 25, 45, 65, 85: band
46, 86: Outflow prevention wall

Claims (22)

A cooking vessel containing food ingredients;
A hot gas spraying tube located inside the cooking vessel and having a spray structure for spraying a hot gas to a food material contained in the cooking vessel; And
And a high-temperature gas generator for supplying the high-temperature gas to the high-temperature gas injection tube in communication with the high-temperature gas injection tube. [2] The apparatus according to claim 1, wherein the hot gas generating unit is disposed below the cooking vessel and is capable of separating from the hot gas spraying tube. The apparatus of claim 2, wherein the combination of the hot gas generating part and the hot gas spraying pipe comprises a lower pipe in the hot gas generating part, an upper pipe in the hot gas spraying pipe, Is coupled with a screw or a permanent magnet. The apparatus of claim 3, wherein the lower tube communicates with the hot gas generating part, the upper tube communicates with the hot gas injection tube, and the lower tube and the upper tube connect the hot gas generated in the hot gas generating part to the hot gas injection tube Wherein the heating device is used as a passage for supplying the heat energy to the cooking cavity. The apparatus according to claim 1, wherein the hot gas generating portion is disposed below the cooking container and communicates with the hot gas spraying pipe, wherein the hot gas spraying pipe includes a first spraying pipe positioned inside the cooking container, And a second spray pipe communicating with the hot gas generating unit, and the first spray pipe and the second spray pipe can be separated from each other. [2] The apparatus according to claim 1, wherein a gap is formed by opening the lower end of the hot gas spraying tube and separating the lower end of the hot gas spraying tube from the bottom surface of the cooking vessel. 2. The thermal energy downflow type cooking apparatus according to claim 1, wherein the lower end of the hot gas spray tube is closed to be brought into close contact with the bottom surface of the cooking vessel, and a plurality of fine holes are formed in the lower portion of the hot gas spray tube. The method as claimed in claim 1, wherein a gap is formed by opening the lower end of the hot gas spray tube and spaced from the bottom surface of the cooking vessel, and a plurality of fine holes are formed in the lower portion of the hot gas spray tube Spray type cooking device. [3] The apparatus of claim 2, further comprising: an outer tube disposed on the upper portion of the hot gas generating portion to form a receiving space portion by blocking the outside of the cooking container;
A body for trapping odor and steam which is located in the lower part of the cooking vessel and surrounds the side wall of the hot gas generating part to store water therein;
And a space formed between the main body and the steam capturing body and surrounding the periphery of the side wall of the hot gas generating part, the space formed to communicate with the body of the odor and the steam, A gas-guiding spray passage for spraying steam into the water in the main body of the steam capturing body; And
Further comprising an air discharge pipe for discharging the odor and air in the steam capturing body to the outside. [3] The apparatus of claim 2, further comprising: an outer tube disposed on the upper portion of the hot gas generating portion to form a receiving space portion by blocking the outside of the cooking container;
An odor and a steam capturing body located under the hot gas generating unit and storing water;
A gas induction spraying pipe installed to communicate with the accommodating space formed by the outer tube and the body for capturing the odor and steam to inject the odor and steam in the accommodating space into the inside of the body of the odor and steam trapping body; And
Further comprising an air discharge pipe for discharging the odor and air in the steam capturing body to the outside. [3] The oven according to claim 2, further comprising: an odor and steam capturing body disposed to surround the side wall of the cooking vessel and the hot gas generating part and storing water therein;
An upper plate disposed above the cooking vessel to form an accommodation space by blocking the outside of the cooking vessel together with the odor and the steam capturing body;
A gas ejection port provided at a lower portion of the body for capturing the odor and the steam and configured to communicate with the containing space portion and to inject the odor and steam in the containing space portion into the water in the body of the odor and the steam capturing body;
Further comprising an air discharge pipe formed at an upper portion of the body for capturing the odor and the steam, for discharging the odor and air in the body for capturing the steam to the outside. [12] The apparatus of claim 11, further comprising an outflow preventing wall provided between the body for capturing the smell and the steam and the housing space to prevent the odor and the water in the body for capturing the steam from flowing back to the housing space through the gas injection opening A thermal energy downflow type cooking device. The steam generator according to any one of claims 9, 12, 13, 14, 15, 16, 17, 20, 21, 22, Further comprising a band of an elastic material for spraying steam. The apparatus according to claim 1, further comprising a high-temperature gas receiving body provided between the hot gas spraying tube and the high-temperature gas generating part, for receiving the hot gas supplied from the hot gas generating part and supplying the hot gas to the hot gas spraying tube Features thermal energy down spray cooking device. 15. The apparatus according to claim 14, wherein the hot gas generating unit is disposed below the cooking vessel, and the hot gas receiving body is disposed above the cooking vessel to be separable from each other. 16. The method of claim 15, wherein the combination of the hot gas generating part and the hot gas receiving body comprises a lower tube provided in the hot gas generating part and an upper tube provided in the hot gas receiving body and screwed to the lower tube And the heat energy downward spray type cooking device. The apparatus of claim 16, wherein the lower tube communicates with the hot gas generating part, the upper tube communicates with the hot gas receiving body, and the lower tube and the upper tube connect the hot gas generated in the hot gas generating part to the hot gas receiving body Wherein the heat-radiating member is used as a passage for supplying the heat energy to the cooking cavity. 16. The apparatus of claim 15, further comprising: an odor and steam capturing body located at a lower portion of the cooking vessel, surrounding the side wall of the hot gas generating unit and storing water therein;
An outer tube provided between the hot gas receiving body and the smell and steam capturing body to form a receiving space portion by blocking the cooking vessel from the outside;
And a space between the main body and the steam capturing body, the space surrounding the main body of the hot gas generating unit, the space formed by the outer tube and the body for trapping the odor and steam, A gas induced spray passage for spraying odor and steam into the water in the body of the steam capturing body with the odor; And
Further comprising an air discharge pipe for discharging the odor and air in the steam capturing body to the outside. 16. The apparatus of claim 15, further comprising: an odor and steam trapping body located below the hot gas generating unit and storing water;
An outer tube provided between the hot gas receiving body and the hot gas generating portion to form a receiving space portion by blocking the cooking vessel from the outside;
A gas induction spraying pipe installed to communicate with the accommodating space formed by the outer tube and the body for capturing the odor and steam to inject the odor and steam inside the accommodating space into the water in the body for capturing the smell and steam; And
Further comprising an air discharge pipe for discharging the odor and air in the steam capturing body to the outside. 16. The apparatus according to claim 15, further comprising: a body for capturing odor and steam, which surrounds the high-temperature gas receiving body, the cooking vessel, and the side wall of the hot gas generating unit to form the receiving space by blocking the cooking vessel from the outside;
A gas ejection port provided at a lower portion of the body for capturing the odor and the steam and configured to communicate with the containing space portion and to inject the odor and steam in the containing space portion into the water in the body of the odor and the steam capturing body; And
Further comprising an air discharge pipe formed at an upper portion of the body for capturing the odor and the steam, for discharging the odor and air in the body for capturing the steam to the outside. 21. The washing machine according to claim 20, further comprising an outflow preventing wall provided between the body for capturing the smell and the steam and the housing space to prevent the odor and water in the body for capturing steam from flowing back to the housing space through the gas ejection opening A thermal energy downflow type cooking device. The steam generator as set forth in any one of claims 18, 20 and 21, which is provided so as to block the gas ejection port and elastically deforms only when the odor and steam pressure acts, thereby opening the gas ejection port, And a band of an elastic material for allowing steam to be sprayed.
KR1020150141601A 2015-10-08 2015-10-08 Cooking Apparatus for Injecting Thermal Energy in a Downward Direction KR101734407B1 (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109953644A (en) * 2017-12-25 2019-07-02 佛山市顺德区美的电热电器制造有限公司 Cooking apparatus, cooking methods, cooker and computer readable storage medium
CN111920297A (en) * 2020-08-28 2020-11-13 小熊电器股份有限公司 Food cooking device and cooking method thereof
KR20210105145A (en) * 2020-02-18 2021-08-26 신이슬 Heating cooker providing hydrothermal water against direction gravity
KR20210105172A (en) * 2020-02-18 2021-08-26 신이슬 Heating cooker
KR20210105146A (en) * 2020-02-18 2021-08-26 신이슬 Heating cooker

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005305023A (en) 2004-04-26 2005-11-04 Sanden Corp Liquefied foodstuff heating apparatus
JP2007029509A (en) 2005-07-28 2007-02-08 Sanden Corp Vapor jet nozzle

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109953644A (en) * 2017-12-25 2019-07-02 佛山市顺德区美的电热电器制造有限公司 Cooking apparatus, cooking methods, cooker and computer readable storage medium
KR20210105145A (en) * 2020-02-18 2021-08-26 신이슬 Heating cooker providing hydrothermal water against direction gravity
KR20210105172A (en) * 2020-02-18 2021-08-26 신이슬 Heating cooker
KR20210105146A (en) * 2020-02-18 2021-08-26 신이슬 Heating cooker
CN111920297A (en) * 2020-08-28 2020-11-13 小熊电器股份有限公司 Food cooking device and cooking method thereof

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