WO2015115734A1 - Cooking vessel having pyrolysis function - Google Patents

Cooking vessel having pyrolysis function Download PDF

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Publication number
WO2015115734A1
WO2015115734A1 PCT/KR2014/012379 KR2014012379W WO2015115734A1 WO 2015115734 A1 WO2015115734 A1 WO 2015115734A1 KR 2014012379 W KR2014012379 W KR 2014012379W WO 2015115734 A1 WO2015115734 A1 WO 2015115734A1
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WO
WIPO (PCT)
Prior art keywords
container
vessel
cooking
food
heating
Prior art date
Application number
PCT/KR2014/012379
Other languages
French (fr)
Korean (ko)
Inventor
이영희
Original Assignee
이영희
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.)
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Publication date
Application filed by 이영희 filed Critical 이영희
Publication of WO2015115734A1 publication Critical patent/WO2015115734A1/en

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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
    • A47J36/38—Parts, details or accessories of cooking-vessels for withdrawing or condensing cooking vapors from cooking utensils
    • 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
    • A47J27/004—Cooking-vessels with integral electrical heating means
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/20—Removing cooking fumes
    • F24C15/2042—Devices for removing cooking fumes structurally associated with a cooking range e.g. downdraft
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C7/00—Stoves or ranges heated by electric energy
    • F24C7/08—Arrangement or mounting of control or safety devices

Definitions

  • the present invention relates to a cooking vessel having a pyrolysis function that can clean and maintain a pleasant indoor environment by purifying organic substances, such as odor generated when the food comes out from the cooking vessel. More specifically, it relates to a cooking container having a function of efficiently deodorizing by using energy efficiently by not only heating food but also pyrolyzing organic matter including an odor generated when cooking.
  • the range hood is located relatively far from the place where the actual cooking takes place, and steam and volatile gases are not completely discharged through the range hood to the kitchen or living room even when cooked on a heating plate located directly below the range hood. There is a problem of spreading.
  • the present invention provides a cooking container having a pyrolysis function that can clean and maintain a pleasant indoor environment by purifying organic matters, including odor generated when cooking, out of the cooking container.
  • Korean Patent 10-0690401 (cooking device with deodorizer).
  • Korean Patent 10-0448878 vacuum bath for preparing ginseng extract.
  • Korean Patent 10-1083388 Steam expansion and supply device of electric rice brush
  • the present invention provides a cooking vessel having a pyrolysis function capable of purifying organic matter, including odor generated when heating food, before leaving the cooking vessel to maintain a comfortable indoor environment.
  • the cooking vessel includes a main body having an open top and a deodorizing portion; A container configured to be detachably attached to the main body and to accommodate food therein through an opening formed at an upper portion thereof; A container cover coupled to the main body to open and close the container opening; A deodorizing part for heating the lower part of the container to promote cooking of food and for decomposing organic material inside the arler container to be pyrolyzed; An unggi machine that makes water generated by heating steam from food; Engraving means for lowering the temperature of the condenser to promote constriction of steam; A connecting tube which connects the inside of the container cover and the deodorizing unit to enable gas flow, and serves as a passage through which organic substances in the container are introduced into the deodorizing unit; Air pressure difference caused by the container A blower that sucks the organics in and sends the organics to the deodorizing unit; And a discharge pipe serving as a passage through which the gas purified in the deodorizing unit is discharged to the outside or flows into the
  • the deodorizing unit heating means for dissipating heat;
  • the combustion tube has a cylindrical shape having an empty space therein, and further includes an inlet through which organic matter is introduced and an exhaust pipe through which purified gas is discharged.
  • the cooling means consists of either water contained in the condenser, water circulating in the condenser, or external air circulating in the condenser by a curved fan.
  • the blower is connected to the middle portion of the connecting tube between the container lid open and the deodorizing part to move organic matter including vapor in the container to the deodorizing part.
  • a middle portion of the connecting pipe is provided with a water tank for receiving water generated by the passage of some of the uncondensed steam in the condenser.
  • Cooking vessels heat food through the following process and at the same time pyrolyze organic matter from food.
  • the heating means radiates heat to heat the heating space and the combustion tube.
  • the vessel containing the food is heated by a combustion tube located at the bottom, where steam containing organic matter is generated from the food.
  • Vapors containing organic matter are collected by the condenser in the vessel lid and the condensate is returned to the vessel.
  • Uncondensed steam and organics are introduced into the connecting pipe by the pressure difference caused by the blower and move toward the deodorizer. Water from the cooling of some of the steam passing through the connector is stored in the bucket.
  • the organic material entering the combustion tube through the inlet is pyrolyzed and purified while passing through the heating space.
  • the purified gas exits the heating space through the exhaust pipe and moves through the discharge pipe to be discharged to the outside or flow into the container.
  • organic matter including odor generated when the food is heated can be removed to maintain a comfortable indoor environment.
  • the food is quickly heated by the outside and inside the container at the same time, such as the gas is exhausted through the heating and the discharge pipe of the lower portion of the container by the deodorizing unit is introduced into the container and heated. It is going. ⁇ Effects of the Invention ⁇
  • the cooking container according to the present invention has the following effects.
  • the deodorizing part including heating means heats food by providing heat, and also acts as a means for thermally decomposing organic matter generated from a container. Relieves discomfort caused by
  • the accumulator prevents food moisture from being reduced by reducing the discharge of steam out of the vessel.
  • 1 is a side cross-sectional view showing the overall configuration of the cooking vessel (10).
  • FIG. 2 is an enlarged perspective view of the deodorizing unit 50.
  • Figure 3 is a side shaving showing the overall configuration of the cooking vessel 10 and the flow of gas and steam
  • the cooking container 10 includes a container cover 24 connected to a vessel 20, a deodorizer 50, a blower 60, and an upper portion of the main body 22 installed in the main body 22. ), And a condenser 70, a cooling fan 80, a connecting pipe 27, and a discharge pipe 29 installed inside the container cover open.
  • the container 20 accommodates food therein through an open upper portion, a handle 21 is provided on the side, and is detachably attached to the main body 22.
  • a deodorizing part 50 is installed to heat the container 20 to promote cooking, and also to introduce organic substances generated from food and thermally decompose the same.
  • the upper part of the main body 22 is provided with a container cover 24 coupled to open and close the opening of the container 20.
  • the deodorizing portion 50 surrounds the heating means 30 and the heating means 30 for dissipating heat.
  • a hollow tube which is heated by the heating means 30, is a combustion tube 40 which provides the heat to the container, and is formed between the heating means 30 and the combustion tube 40, in which air can flow. It consists of a heating space 35. In the heating space 35 Organic matter from the equation is introduced and pyrolytically purified.
  • the heating means 30 dissipates heat using electricity, and the power consumption per hour is preferably between 1, 200 watts (W) and 200 watts (W).
  • the power consumption per hour of the heating means 30 is more than 1,200 watts (W)
  • the amount of heat is increased to improve pyrolysis performance and to promote heating of the food, but the cooking vessel 10 may be overheated more than necessary to reduce energy efficiency.
  • the power consumption per hour of the heating means 30 is less than 200 watts (W)
  • Combustion tube 40 is a cylindrical shape having an empty space therein, the lower surface is provided with an inlet port 42 for introducing organic matter and the exhaust pipe 48 through which the purified gas is discharged above the combustion tube.
  • Combustion tube 40 serves as a kind of reservoir (reservoir) that surrounds the heating means 30 to trap and dissipate heat emitted through the surface of the heating means (30).
  • the heating space 35 is heated by the heating means 30 and maintained similar to the surface temperature of the heating means 30 by the combustion tube 40, whereby the organic matter passing through the heating space 35 is effectively pyrolyzed and purified. .
  • the container cover 24 and the main body 22 are connected to the inside of the container cover and the deodorizer 50 so that gas flow is possible, and serves as a passage through which the organic matter in the container 20 enters the deodorizer 50.
  • a connecting pipe 27 is provided. An intermediate portion of the connecting pipe 27 between the open container cover 24 and the deodorizing part 50 generates an air pressure difference to suck up the organic material in the container 20 and send the organic material to the deodorizing part 50.
  • the blower 60 is connected. In addition, by controlling the rotational speed of the blower (60) it is possible to adjust the amount of gas flowing into the connecting pipe (27) per unit time.
  • One end of the connecting pipe 27 is connected in air communication with the inlet 40, and the exhaust pipe 48 is connected in air communication with the discharge pipe 29.
  • the discharge pipe 29 serves as a passage through which the gas purified in the deodorizing unit 50 is discharged to the outside or flows into the container 20. It is necessary to seal the cooking vessel 10 in order to prevent the organic matter including the steam generated from the food from being diffused into the room.
  • the vessel 20 and the vessel lid 24 are connected to be sealed to the outside when the cooking vessel 10 operates so that gas generated in the vessel 20 does not escape to the outside other than the connecting pipe 27.
  • the container cover 24 is pivotally connected through the combination of the upper end of the body 22 and the hinge 90, and the container 20 is removed from the body 22 when the container cover 24 is rotated upward and opened. It can be separated.
  • the open interior of the container cover 24 is provided with a condenser 70 which makes water into the vapor generated in the container 20 due to the heating of the food.
  • the expansion machine 70 is connected to the cooling means 75 By cooling to promote the expansion of the steam.
  • the cooling means 75 is composed of either water contained in the condenser 70, water circulating in the condenser 70, or external air circulating in the condenser 70.
  • the cooling means 75 further includes a cooling fan 80 for circulating external air into the condenser 70.
  • the container cover 24 is provided with a panel 26 for controlling a power source, a temperature sensor (not shown), and a heating means 30 to control a preset temperature or time when cooking food with the cooking container 10. Control to maintain.
  • FIG. 3 describes the process of the food is heated and at the same time the thermal decomposition of organic matter generated from the food as follows.
  • the heating means 30 dissipates heat and the heating space 35 and the combustion tube 40 are heated.
  • the vessel 20 in which food is accommodated is heated by the heat of the combustion tube 40 located below, and vapors containing organic matter are raised from the food in the vessel 20 (G1).
  • the vapor is condensed by the condenser 70 inside the vessel lid 24 and the condensate is returned to vessel 20 (W1).
  • the pump 70 lowers the temperature by circulating (A2) the cold external air (A1) sucked by the cooling fan 80 is introduced into the condenser 70 (A2).
  • the air circulated through the shaft ( 70 ) exits the cooking vessel (10) and is discharged to the outside (A3).
  • Steam and organic matter not condensed in the condenser 70 are introduced into the connecting pipe 27 by the pressure difference generated by the blower 60 and move (G2). Water generated by cooling a part of the steam passing through the connecting pipe 27 is stored in the water tank 95 (W2).
  • the organic material is introduced into the blower 60 provided in the middle of the connecting pipe 27 (G3) and discharged again to move to the heating space 35 through the inlet 42 (G4).
  • the organic matter is pyrolyzed and purified while passing through the heating space 35 (G5, G6).
  • the purified gas exits the heating space 35 through the exhaust pipe 48 and moves through the discharge pipe 29 toward the container cover 24 to be introduced into the container 20 or into the container 20. Or it is discharged to the outside of the cooking vessel (G10) (G10).
  • the cooking vessel 10 is a condensation and pyrolysis repeated by the gas circulating in a sealed state, which occurs when the food is heated. Organic substances including odors are removed to maintain a comfortable indoor environment.
  • the gas discharged through the heating and discharge pipes 29 below the container 20 by the deodorizing unit 50 is introduced into the container 20 and heated, such as inside and outside the container 20. By heating at the same time, the cooking proceeds quickly.
  • Bucket 1 Flow in which the water generated by steam in container 20 is angled by shaft 70.
  • W2 The flow of water generated by the condensation of steam passing through the connector 27 into the bucket 95.
  • G1 flow in which organic matter in the vessel 20 moves toward the inside of the vessel lid 24 opened.
  • G2 Flow of organic matter through the open inside of the container cover (24) and into the connecting pipe (27).
  • G3 flow in which organic matter flows from the connecting pipe 27 into the blower 60.
  • G4 Flow in which the organic matter exiting the blower 60 moves to the heating space 35 through the inlet port 42.
  • G5 Flow in which organic matter moves from the center of the combustion tube 40 to the edge direction.
  • G6 flow in which organic matter moves from the edge of the combustion tube 40 toward the center portion.
  • G7 The flow of purified gas passing through the heating space 35 into the exhaust pipe 48.
  • G8 flow of gas rising through the discharge pipe (29) toward the container cover (24).
  • G9 A flow of gas exiting the discharge pipe 29 and flowing into the container 20.
  • G10 The flow of gas exiting the discharge pipe (29) and discharged outside the cooking vessel (10).
  • A1 The flow of external air into the corner fan 80.
  • A2 flow of air flowing into and circulating inside the accumulator 70.
  • A3 A stream of air exiting the condenser 70 and discharged outside the cooking vessel 10.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Processing Of Solid Wastes (AREA)
  • Cookers (AREA)
  • Disinfection, Sterilisation Or Deodorisation Of Air (AREA)

Abstract

A cooking vessel according to the present invention comprises: a body; a vessel which is placed in the body so as to accommodate food therein; a vessel cover which is coupled with the body so as to enable a vessel opening to be opened and closed; a deodorizing part for heating the bottom of the vessel so as to accelerate the cooking of the food, and for receiving and pyrolyzing organic materials fed from the inside of the vessel; a condenser for cooling steam generated when the food is heated, and changing same into water; a cooling means for lowering the temperature of the condenser so as to accelerate the condensation of the steam; a connection pipe for serving as a path through which the organic materials in the vessel are fed into the deodorizing part; a blower for transferring the organic materials in the vessel into the deodorizing part by generating a difference in air pressure; and a discharge pipe for serving as a path through which a gas purified in the deodorizing part is discharged to the outside or fed into the inside of the vessel. The present invention provides a cooking vessel which immediately purifies organic materials including odors generated when food is heated so that a pleasant indoor environment can be maintained.

Description

【명세세  [Specifications
【발명의 명칭】 [Name of invention]
열분해 기능을 가진 조리용기  Cookware with pyrolysis
【기술분야】 Technical Field
본 발명은 음식올 할 때 발생하는 악취를 포함한 유기물 등이 조리용기로부터 빠져나오기 전에 정화하여 쾌적한 실내 환경을 유지할 수 있는 열분해 기능을 가진 조리용기에 관한 것이다. 구체적으로는， 조리용기에 설치된 탈취부가 음식을 가열할 뿐만 아니라, 조리할 때 발생하는 냄새를 포함한 유기물을 열분해 함으로써 에너지를 효율적으로 이용하여 탈취하는 기능을가진 조리용기에 관한 것이다. 【배경기술】  The present invention relates to a cooking vessel having a pyrolysis function that can clean and maintain a pleasant indoor environment by purifying organic substances, such as odor generated when the food comes out from the cooking vessel. More specifically, it relates to a cooking container having a function of efficiently deodorizing by using energy efficiently by not only heating food but also pyrolyzing organic matter including an odor generated when cooking. Background Art
김치찌개, 된장찌개 등과 같은 요리를 즐기는 사람들 중에 찌개는 좋아하지만 요리할 때 주방이나 실내에 퍼지는 냄새를 싫어하는 경우가 있다. 이 찌개들이 가진 특이한 냄새는 또한 벽， 바닥， 옷 등에 달라 붙어 블편함을 줄 수 있다. 찌개 이외에도오랜 시간 가열해야 하는 요리 중에는 불쾌한 냄새가 나는 것이 많다. 현재 사용되는 대부분의 조리용기는 조리 시 발생되는 증기와 휘발성 기체가 용기 밖으로 빠져 나가 실내로 확산되는 것을 막지 못한다. 이러한문제를 해결하기 위해 주방에는 요리할 때 생기는 증기와 휘발성 기체를 외부로 배출하는 렌지후드가 설치되어 있다. 그러나 렌지후드는 실제 요리가 행하여지는 장소로부터 비교적 먼 거리에 위치하여, 렌지후드 바로 아래에 위치한 가열판 위에서 요리를 하여도 증기와 휘발성 기체가 렌지후드를 통해 완전히 외부로 배출되지 못하고 주방, 거실 등으로 확산되는 문제가 있다.  People who enjoy cooking such as kimchi stew and doenjang stew love stew but sometimes do not like the smell that spreads in the kitchen or indoors when cooking. The peculiar smell of these stew can also cling to walls, floors, clothes, etc. In addition to stew, many dishes that need to be heated for a long time have an unpleasant smell. Most cooking vessels in use today do not prevent the steam and volatile gases produced during cooking from escaping from the vessel and spreading into the room. In order to solve this problem, the kitchen is equipped with a stove hood which emits steam and volatile gases generated when cooking. However, the range hood is located relatively far from the place where the actual cooking takes place, and steam and volatile gases are not completely discharged through the range hood to the kitchen or living room even when cooked on a heating plate located directly below the range hood. There is a problem of spreading.
우리 음식뿐 아니라 세계 각국에서도 음식 냄새로 인한 불편함이 매우 크다. 라면 /우동을 만들 때, 피클을 만들면서 재료를 물에 넣고 식초와 함께 끓일 때, 카레 /조림과 같은 요리를 만들 때， 또는 한약올 다릴 때 등 많은 종류의 요리 냄새가불쾌감을.줄 수 있다. Not only our food, but also all over the world, the discomfort caused by food smell is very big. Many types of cooking smells are unpleasant, such as when making ramen / udon, putting ingredients in water while making pickles, boiling with vinegar, making a dish such as curry / simmered, or while cooking Chinese medicine . Can give
특히 찌개와 같이 수분이 많은 요리를 할 때 나는 냄새는 제거하기가 더욱 어렵다. 그 한가지 이유는 찌개를 용기에 넣고 가열할 때 냄새뿐 아니라 다량의 수증기가 함께 섞여 나오는데， 이 많은 수증기에 섞인 냄새를 선택적으로  Especially when cooking juicy dishes such as stew, it is more difficult to remove odors. One reason is that when the stew is put into a container and heated, not only the smell but also a lot of water vapor is mixed together.
대체용지 (규칙 제 26조) 처리하기는 쉽지 않다. Alternative Site (Article 26) It is not easy to handle.
따라서 더 효율적인 방법으로 조리용기에서 발생하는 오염물질을 제거하거나 외부로 배출하는 장치가 필요하다.  Therefore, there is a need for a device that removes or discharges pollutants from cooking vessels in a more efficient way.
본 발명은 음식을 할 때 발생하는 악취를 포함한 유기물 등이 조리용기로부터 빠져 나오기 전에 정화하여 쾌적한 실내 환경을 유지할 수 있는 열분해 기능을 가진 조리용기를 제공한다.  The present invention provides a cooking container having a pyrolysis function that can clean and maintain a pleasant indoor environment by purifying organic matters, including odor generated when cooking, out of the cooking container.
【선행가술문헌】 Prior Art Literature
1. 한국특허 10-0690401 (냄새제거기를 갖춘 조리장치) .  1. Korean Patent 10-0690401 (cooking device with deodorizer).
2. 한국특허 10-0944796 (탈취기능을 구비하는 조리용기) .  2. Korean Patent 10-0944796 (Cooking vessel with deodorization function).
3. 한국특허 10-0331051 (탈취장치) .  3. Korean Patent 10-0331051 (Deodorizer).
4. 한국특허 10-0735770 (로스터 및 가열조리기) .  4. Korean Patent 10-0735770 (Roaster and Cooker).
5. 한국특허 10-0448878 (인삼 추출액 제조용 진공 약탕기) .  5. Korean Patent 10-0448878 (vacuum bath for preparing ginseng extract).
6. 한국특허 10-1083388 (전기밥솔의 증기 웅축 및 공급 장치)  6. Korean Patent 10-1083388 (Steam expansion and supply device of electric rice brush)
【발명의 개시】 [Start of invention]
【해결하고자 하는 과제】  Problem to be solved
찌개 또는 오랜 시간 가열이 필요한 많은 요리는 실내에 냄새가 확산되어 불쾌감을 줄 수 있다. 본 발명은 음식을 가열할 때 발생하는 악취를 포함한 유기물이 조리용기로부터 빠져나오기 전에 정화하여 쾌적한 실내 환경을 유지할 수 있는 열분해 기능을 가진 조리용기를 제공한다.  Many dishes that require a stew or a long time to heat can spread unpleasant odors inside the room. The present invention provides a cooking vessel having a pyrolysis function capable of purifying organic matter, including odor generated when heating food, before leaving the cooking vessel to maintain a comfortable indoor environment.
【과제의 해결 수단】 [Measures of problem]
본 발명에 따른 조리용기는 상부가 개방된 용기 및 탈취부를 갖는 본체; 본체에 탈부착 가능하게 구비되고 상부에 형성된 개구부를 통해 내부에 음식을 수용하는 용기; 용기 개구부를 개폐 가능하도록 본체와 결합되는 용기덮개; 용기 하부를 가열하여 음식의 조리를 촉진하는 작용과 아을러 용기 내부의 유기물이 유입되어 열분해되는 탈취부; 음식의 가열로 인해 발생하는 증기를 넁각시켜 물로 만드는 웅축기 ; 증기의 웅축을 촉진하기 위해 웅축기의 온도를 낮추는 넁각수단; 용기덮개 개방된 내부와 탈취부를 기체 유동이 가능하도록 연결하고， 용기 내의 유기물이 탈취부로 유입되는 통로 역할을 하는 연결관; 공기 압력차를 발생하여 용기 내의 유기물을 빨아들이고， 상기 유기물을 탈취부로 보내는 블로워; 및 탈취부에서 정화된 기체가 외부로 방출되거나 또는 용기 내부로 유입되는 통로 역할을 하는 배출관；으로 구성된다. The cooking vessel according to the present invention includes a main body having an open top and a deodorizing portion; A container configured to be detachably attached to the main body and to accommodate food therein through an opening formed at an upper portion thereof; A container cover coupled to the main body to open and close the container opening; A deodorizing part for heating the lower part of the container to promote cooking of food and for decomposing organic material inside the arler container to be pyrolyzed; An unggi machine that makes water generated by heating steam from food; Engraving means for lowering the temperature of the condenser to promote constriction of steam; A connecting tube which connects the inside of the container cover and the deodorizing unit to enable gas flow, and serves as a passage through which organic substances in the container are introduced into the deodorizing unit; Air pressure difference caused by the container A blower that sucks the organics in and sends the organics to the deodorizing unit; And a discharge pipe serving as a passage through which the gas purified in the deodorizing unit is discharged to the outside or flows into the container.
상기 탈취부는 열을 발산하는 가열수단; 가열수단을 둘러싸는 중공이 형성된 관으로， 가열수단에 의해 가열되며 그 열을 용기로 제공하는 연소관; 가열수단과 연소관 사이에 형성된 공간으로, 유기물이 유입되어 열분해되는 가열공간;으로 구성된다. 연소관은 내부에 빈 공간을 가진 원통 형상^로， 유기물이 유입되는 유입구 및 정화된 기체가 빠져나오는 배기관을 더 포함한다.  The deodorizing unit heating means for dissipating heat; A hollow tube surrounding the heating means, the combustion tube being heated by the heating means and providing heat to the vessel; It is a space formed between the heating means and the combustion tube, the heating space in which organic matter is introduced and pyrolyzed. The combustion tube has a cylindrical shape having an empty space therein, and further includes an inlet through which organic matter is introduced and an exhaust pipe through which purified gas is discharged.
냉각수단은 응축기 내부에 담긴 물， 응축기 내부를 순환하는 물， 또는 넁각팬에 의해 웅축기 내부를 순환하는 외부 공기 중 어느 하나로 이루어진다.  The cooling means consists of either water contained in the condenser, water circulating in the condenser, or external air circulating in the condenser by a curved fan.
블로워는 용기덮개 개방된 내부와 탈취부 사이 연결관의 중간 부분에 연결되어 용기 내의 증기를 포함한 유기물을 탈취부로 이동시킨다.  The blower is connected to the middle portion of the connecting tube between the container lid open and the deodorizing part to move organic matter including vapor in the container to the deodorizing part.
또한, 연결관의 중간 부분에는 응축기에서 웅축되지 않은 증기의 일부가 연결관을 통과하는 과정에서 넁각되어 생기는 물을 받을 수 있는 물통이 설치된다. 조리용기는 다음과 같은 과정을 통해 음식을 가열하고 동시에 음식에서 생기는 유기물을 열분해 한다.  In addition, a middle portion of the connecting pipe is provided with a water tank for receiving water generated by the passage of some of the uncondensed steam in the condenser. Cooking vessels heat food through the following process and at the same time pyrolyze organic matter from food.
먼저 가열수단에 전원이 공급되면， 가열수단이 열을 발산하여 가열공간과 연소관이 가열된다. 음식이 수용된 용기는 하부에 위치한 연소관에 의해 가열되며， 용기 내에 음식으로부터 유기물을 포함한 증기가 생성된다. 유기물을 포함한 증기는 용기덮개에서 웅축기에 의해 넁각되며， 그 응축수는 용기로 되돌아 간다. 웅축기에서 응축되지 않은 증기와 유기물은 블로워가 발생하는 압력차에 의해 연결관으로 유입되어 탈취부를 향해 이동한다. 연결관을 통과하는 증기의 일부가 냉각되어 생기는 물은 물통에 저장된다. 유입구를 통해 연소관으로 들어온 유기물은 가열공간올 통과하면서 열분해 정화된다. 정화된 기체는 배기관을 통해 가열공간을 빠져나와 배출관을 통해 이동하여 외부로 배출되거나， 또는 용기 내부로 유입된다. 상기한 바와 같이 조리용기는 그 구성이 밀폐된 상태에서 기체가 순환하여 응축 및 열분해가 반복해서 이루어짐으로, 음식이 가열될 때 발생하는 악취를 포함한 유기물이 제거되어 쾌적한 실내 환경을 유지할수 있다.  First, when power is supplied to the heating means, the heating means radiates heat to heat the heating space and the combustion tube. The vessel containing the food is heated by a combustion tube located at the bottom, where steam containing organic matter is generated from the food. Vapors containing organic matter are collected by the condenser in the vessel lid and the condensate is returned to the vessel. Uncondensed steam and organics are introduced into the connecting pipe by the pressure difference caused by the blower and move toward the deodorizer. Water from the cooling of some of the steam passing through the connector is stored in the bucket. The organic material entering the combustion tube through the inlet is pyrolyzed and purified while passing through the heating space. The purified gas exits the heating space through the exhaust pipe and moves through the discharge pipe to be discharged to the outside or flow into the container. As described above, since the gas is circulated and the condensation and pyrolysis are repeatedly performed in the sealed state of the cooking container, organic matter including odor generated when the food is heated can be removed to maintain a comfortable indoor environment.
본 발명에 따른 조리용기의 특징 중의 하나는， 음식이 탈취부에 의한 용기 하부의 가열 및 배출관을 통해 배기되는 기체가 용기 내부로 유입되어 가열되는 등 용기 외부와 내부에서 동시에 가열됨으로써 조리가 신속하게 진행되는 것이다. 【발명의 효과】 One of the characteristics of the cooking container according to the present invention, the food is quickly heated by the outside and inside the container at the same time, such as the gas is exhausted through the heating and the discharge pipe of the lower portion of the container by the deodorizing unit is introduced into the container and heated. It is going. 【Effects of the Invention】
본 발명에 따른 조리용기는, 다음과 같은 효과를 가진다.  The cooking container according to the present invention has the following effects.
첫째， 가열수단을 포함하는 탈취부가 열을 제공하여 음식을 가열하는 작용과 아울러 용기에서 발생하는 유기물을 열분해하는 수단으로도 작용하는 방식을 채택하였는바， 에너지 효율적으로 유기물을 제거하여 조리 중 생기는 냄새로 인한 불쾌감을 해소한다.  First, the deodorizing part including heating means heats food by providing heat, and also acts as a means for thermally decomposing organic matter generated from a container. Relieves discomfort caused by
둘째， 웅축기가 증기의 용기 외부로의 배출을 저감함으로써 음식의 수분이 줄어드는 것을 방지한다.  Secondly, the accumulator prevents food moisture from being reduced by reducing the discharge of steam out of the vessel.
【도면에 관한 간단한 설명】 [Short description of drawing]
도 1은 조리용기 ( 10)의 전체적인 구성을 보여주는 측단면도.  1 is a side cross-sectional view showing the overall configuration of the cooking vessel (10).
도 2는 탈취부 (50)를 확대한사시도.  2 is an enlarged perspective view of the deodorizing unit 50.
도 3은 조리용기 (10)의 전체적인 구성 및 기체와 증기의 흐름을 보여주는 측단 면도  Figure 3 is a side shaving showing the overall configuration of the cooking vessel 10 and the flow of gas and steam
【발명의 최선의 실시예】 BEST MODE FOR CARRYING OUT THE INVENTION
상기 목적외에 본 발명의 다른 특징 및 작용을 이하 실시예를 통해 상세히 설 명하고자 한다.  Other features and functions of the present invention in addition to the above purpose will be described in detail through the following examples.
도 1 및 도 2 를 참 2：하면 , 조리용기 (10)는 본체 (22)에 설치된 용기 (20)， 탈취 부 (50)， 블로워 (60)， 본체 (22) 상부와 연결된 용기덮개 (24)， 용기덮개 개방된 내부 에 설치된 웅축기 (70) , 냉각팬 (80)， 연결관 (27)， 및 배출관 (29)을 포함하여 이루어진 다.  Referring to FIGS. 1 and 2, the cooking container 10 includes a container cover 24 connected to a vessel 20, a deodorizer 50, a blower 60, and an upper portion of the main body 22 installed in the main body 22. ), And a condenser 70, a cooling fan 80, a connecting pipe 27, and a discharge pipe 29 installed inside the container cover open.
용기 (20)는 개방된 상부를 통해 내부에 음식을 수용하고， 측면에 손잡이 (21)가 구비되며， 본체 (22)에 탈부착이 가능하게 구비된다. 용기 (20) 외면 하부에는 용기 (20)를 가열하여 조리를 촉진하는 작용과 아울러 음식으로부터 발생하는 유기물이 유 입되어 열분해되는 탈취부 (50)가 설치된다. 본체 (22) 상부에는 용기 (20) 개구부를 개 폐 가능하도록 결합되는 용기덮개 (24)가 구비된다.탈취부 (50)는 열을 발산하는 가열 수단 (30)， 가열수단 (30)을 둘러싸는 중공이 형성된 관으로， 가열수단 (30)에 의해 가 열되며 그 열을 용기로 제공하는 연소관 (40)， 및 가열수단 (30)과 연소관 (40) 사이에 형성되고 공기가 유동할 수 있는 가열공간 (35)으로 구성된다. 가열공간 (35)에서는 음 식에서 생기는 유기물이 유입되어 열분해 정화된다. The container 20 accommodates food therein through an open upper portion, a handle 21 is provided on the side, and is detachably attached to the main body 22. In the lower portion of the outer surface of the container 20, a deodorizing part 50 is installed to heat the container 20 to promote cooking, and also to introduce organic substances generated from food and thermally decompose the same. The upper part of the main body 22 is provided with a container cover 24 coupled to open and close the opening of the container 20. The deodorizing portion 50 surrounds the heating means 30 and the heating means 30 for dissipating heat. Is a hollow tube, which is heated by the heating means 30, is a combustion tube 40 which provides the heat to the container, and is formed between the heating means 30 and the combustion tube 40, in which air can flow. It consists of a heating space 35. In the heating space 35 Organic matter from the equation is introduced and pyrolytically purified.
가열수단 (30)은 전기를 사용하여 열을 발산하며， 시간당 소비전력이 1 , 200 와트 (W) - 200 와트 (W) 사이인 것이 바람직하다. 가열수단 (30)의 시간당 소비전력이 1 , 200 와트 (W) 이상일 경우 발열량이 증가하여 열분해 성능이 향상되고 음식의 가열 이 촉진되나， 조리용기 ( 10)가 필요 이상 과열되어 에너지 효율이 저하될 수 있다. 가 열수단 (30)의 시간당 소비전력이 200 와트 (W) 보다 작을 경우 열분해 성능이 저하되 고 음식의 가열이 느려짐으로 조리용기 ( 10)를 오래 작동시켜야 하는 단점이 있다. 연소관 (40)은 내부에 빈 공간을 가진 원통 형상으로， 하면에는 유기물이 유입 되는 유입구 (42)가 그리고 연소관 내부 상방에는 정화된 기체가 빠져나오는 배기관 (48)이 구비된다. 연소관 (40)은 가열수단 (30)을 둘러쌓아 가열수단 (30)의 표면을 통 해 발산되는 열을 가두었다가 방출하는 일종의 저수지 (reservoi r)와 같은 역할을 한 다. 가열공간 (35)은 가열수단 (30)에 의해 가열되며 연소관 (40)에 의해 가열수단 (30) 의 표면온도와 비슷하게 유지됨으로써， 가열공간 (35)을 통과하는 유기물은 효과적으 로 열분해 정화된다.  The heating means 30 dissipates heat using electricity, and the power consumption per hour is preferably between 1, 200 watts (W) and 200 watts (W). When the power consumption per hour of the heating means 30 is more than 1,200 watts (W), the amount of heat is increased to improve pyrolysis performance and to promote heating of the food, but the cooking vessel 10 may be overheated more than necessary to reduce energy efficiency. Can be. When the power consumption per hour of the heating means 30 is less than 200 watts (W), there is a disadvantage in that the cooking vessel 10 has to be operated for a long time because the thermal decomposition performance is lowered and the heating of food is slowed. Combustion tube 40 is a cylindrical shape having an empty space therein, the lower surface is provided with an inlet port 42 for introducing organic matter and the exhaust pipe 48 through which the purified gas is discharged above the combustion tube. Combustion tube 40 serves as a kind of reservoir (reservoir) that surrounds the heating means 30 to trap and dissipate heat emitted through the surface of the heating means (30). The heating space 35 is heated by the heating means 30 and maintained similar to the surface temperature of the heating means 30 by the combustion tube 40, whereby the organic matter passing through the heating space 35 is effectively pyrolyzed and purified. .
용기덮개 (24) 및 본체 (22)에는 용기덮개 내부와 탈취부 (50)를 기체 유동이 가 능하도록 연결하고， 용기 (20) 내의 유기물이 탈취부 (50)로 유입되는 통로 역할을 하 는 연결관 (27)이 구비된다. 용기덮개 (24) 개방된 내부와 탈취부 (50) 사이 연결관 (27) 의 중간 부분에는 공기 압력차를 발생하여 용기 (20) 내의 유기물을 빨아들이고， 상기 유기물을 탈취부 (50)로 보내는 블로워 (60)가 연결된다. 또한， 블로워 (60)의 회전속도 를 제어함으로서 단위 시간당 연결관 (27)으로 유입되는 기체의 양을 조절할 수 있다. 연결관 (27)의 일단은 유입구 (40)와 공기 소통이 가능하게 연결되고， 배기관 (48)은 배출관 (29)과 공기 소통이 가능하게 연결된다. 배출관 (29)은 탈취부 (50)에서 정화된 기체가 외부로 방출되거나 또는 용기 (20) 내부로 유입되는 통로 역할을 한다. 음식으로부터 생기는 증기를 포함한 유기물이 실내로 확산되는 것을 방지하기 위해서는 조리용기 ( 10)의 밀폐가 필요하다. 용기 (20)와 용기덮개 (24)는 조리용기 ( 10) 가 작동할 때 외부와 밀폐되도록 연결되어 용기 (20)에 발생하는 기체가 연결관 (27) 이외 다른 외부로 빠져나가지 못한다. 용기덮개 (24)는 본체 (22) 상단과 힌지 (90) 결 합을 통해 회동 가능하게 연결되며， 용기 (20)는 용기덮개 (24)가 상방으로 회동되어 열린 상태일 때 본체 (22)로부터 분리가 가능하다.  The container cover 24 and the main body 22 are connected to the inside of the container cover and the deodorizer 50 so that gas flow is possible, and serves as a passage through which the organic matter in the container 20 enters the deodorizer 50. A connecting pipe 27 is provided. An intermediate portion of the connecting pipe 27 between the open container cover 24 and the deodorizing part 50 generates an air pressure difference to suck up the organic material in the container 20 and send the organic material to the deodorizing part 50. The blower 60 is connected. In addition, by controlling the rotational speed of the blower (60) it is possible to adjust the amount of gas flowing into the connecting pipe (27) per unit time. One end of the connecting pipe 27 is connected in air communication with the inlet 40, and the exhaust pipe 48 is connected in air communication with the discharge pipe 29. The discharge pipe 29 serves as a passage through which the gas purified in the deodorizing unit 50 is discharged to the outside or flows into the container 20. It is necessary to seal the cooking vessel 10 in order to prevent the organic matter including the steam generated from the food from being diffused into the room. The vessel 20 and the vessel lid 24 are connected to be sealed to the outside when the cooking vessel 10 operates so that gas generated in the vessel 20 does not escape to the outside other than the connecting pipe 27. The container cover 24 is pivotally connected through the combination of the upper end of the body 22 and the hinge 90, and the container 20 is removed from the body 22 when the container cover 24 is rotated upward and opened. It can be separated.
용기덮개 (24)의 개방된 내부에는 음식의 가열로 인해 용기 (20) 내에 발생하는 증기를 넁각시켜 물로 만드는 응축기 (70)가 구비된다. 웅축기 (70)는 냉각수단 (75)에 의해 냉각되어 증기의 웅축을 촉진한다. 냉각수단 (75)은 응축기 (70) 내부에 담긴 물， 응축기 (70) 내부를 순환하는 물， 또는 응축기 (70) 내부를 순환하는 외부 공기 중 어 느 하나로 이루어진다 . 바람직하게는 냉각수단 (75)이 외부 공기를 응축기 (70) 내부로 순환시키는 냉각팬 (80)을 더 포함하는 것이 좋다. The open interior of the container cover 24 is provided with a condenser 70 which makes water into the vapor generated in the container 20 due to the heating of the food. The expansion machine 70 is connected to the cooling means 75 By cooling to promote the expansion of the steam. The cooling means 75 is composed of either water contained in the condenser 70, water circulating in the condenser 70, or external air circulating in the condenser 70. Preferably, the cooling means 75 further includes a cooling fan 80 for circulating external air into the condenser 70.
용기 (20) 내에 발생하는 증기의 대부분은 웅축기 (70)에 의해 냉각됨으로써 물 로 변하고 아래로 떨어져 음식이 포함하는 수분의 양이 줄어드는 것이 저감된다. 나 머지 응축되지 않은 증기는 유기물과 함께 연결관 (27)으로 유입된다. 상기 웅축기 (70)에 의해 웅축되지 못한 증기가 연결관 (27)을 통과하면서 냉각되어 생기는 물은 물통 (95)에 저장된다. 물통 (95)은 용기덮개 (24)와 탈취부 (50) 사이 연결관 (27)의 중 간 부분에 연결된다.  Most of the steam generated in the vessel 20 is cooled by the expander 70 to be turned into water and fall down to reduce the amount of water contained in the food. The remaining uncondensed steam enters the conduit 27 with organics. Steam generated by the expander 70 and not cooled by passing through the connecting pipe 27 is stored in the water tank 95. The bucket 95 is connected to the middle portion of the connecting pipe 27 between the container cover 24 and the deodorizing portion 50.
용기덮개 (24)에는 전원， 온도센서 (미 도시) , 및 가열수단 (30)과 연결된 컨트를 패널 (26)이 구비되어， 조리용기 ( 10)로 음식을 조리할 때 미리 설정된 온도 또는 시간 을 유지하도록 제어하는 작용을 한다.  The container cover 24 is provided with a panel 26 for controlling a power source, a temperature sensor (not shown), and a heating means 30 to control a preset temperature or time when cooking food with the cooking container 10. Control to maintain.
도 3을 참조하여 음식이 가열되고 동시에 음식에서 생기는 유기물이 열분해 되 는 과정을 설명하면 다음과 같다.  Referring to Figure 3 describes the process of the food is heated and at the same time the thermal decomposition of organic matter generated from the food as follows.
먼저 가열수단 (30)에 전원이 공급되면， 가열수단 (30)이 열을 발산하여 가열공 간 (35)과 연소관 (40)이 가열된다. 음식이 수용된 용기 (20)는 하부에 위치한 연소관 (40)의 열에 의해 가열되며， 용기 (20) 내에 음식으로부터 유기물을 포함한 증기가 발 생하여 상승한다 (G1) . 증기는 용기덮개 (24) 개방된 내부에서 응축기 (70)에 의해 넁각 되며, 그 응축수는 용기 (20)로 되돌아 간다 (W1) . 웅축기 (70)는 냉각팬 (80)이 흡입한 (A1) 차가운 외부 공기가 응축기 (70) 내부로 유입되어 (A2) 순환됨으로써 온도가 낮아 진다. 웅축기 (70)을 순환한 공기는 조리용기 ( 10)를 빠져나와 외부로 배출된다 (A3) . 웅축기 (70)에서 응축되지 않은 증기와 유기물은 블로워 (60)가 발생하는 압력차에 의 해 연결관 (27)으로 유입되어 (G2) 이동한다. 연결관 (27)을 통과하는 증기의 일부가 냉 각되어 생기는 물은 물통 (95)에 저장된다 (W2) . 유기물은 연결관 (27) 중간에 구비된 블로워 (60)로 유입되고 (G3) 다시 배출되어 유입구 (42)를 통해 가열공간 (35)으로 이동 한다 (G4) . 유기물은 가열공간 (35)을 통과 하면서 열분해 정화된다 (G5, G6) . 정화된 기체는 배기관 (48)을 통해 가열공간 (35)을 빠져나와 (G7) 배출관 (29)을 통해 용기덮개 (24)쪽으로 이동하여 (G8) 용기 (20) 내부로 유입되거나 (G9) , 또는 조리용기 ( 10) 외부 로 배출된다 (G10) . 상기한 바와 같이 조리용기 ( 10)는 그 구성이 밀폐된 상태에서 기 체가 순환하여 응축 및 열분해가 반복해서 이루어짐으로， 음식이 가열될 때 발생하는 악취를 포함한 유기물이 제거되어 쾌적한 실내 환경을 유지할 수 있다. First, when power is supplied to the heating means 30, the heating means 30 dissipates heat and the heating space 35 and the combustion tube 40 are heated. The vessel 20 in which food is accommodated is heated by the heat of the combustion tube 40 located below, and vapors containing organic matter are raised from the food in the vessel 20 (G1). The vapor is condensed by the condenser 70 inside the vessel lid 24 and the condensate is returned to vessel 20 (W1). The pump 70 lowers the temperature by circulating (A2) the cold external air (A1) sucked by the cooling fan 80 is introduced into the condenser 70 (A2). The air circulated through the shaft ( 70 ) exits the cooking vessel (10) and is discharged to the outside (A3). Steam and organic matter not condensed in the condenser 70 are introduced into the connecting pipe 27 by the pressure difference generated by the blower 60 and move (G2). Water generated by cooling a part of the steam passing through the connecting pipe 27 is stored in the water tank 95 (W2). The organic material is introduced into the blower 60 provided in the middle of the connecting pipe 27 (G3) and discharged again to move to the heating space 35 through the inlet 42 (G4). The organic matter is pyrolyzed and purified while passing through the heating space 35 (G5, G6). The purified gas exits the heating space 35 through the exhaust pipe 48 and moves through the discharge pipe 29 toward the container cover 24 to be introduced into the container 20 or into the container 20. Or it is discharged to the outside of the cooking vessel (G10) (G10). As described above, the cooking vessel 10 is a condensation and pyrolysis repeated by the gas circulating in a sealed state, which occurs when the food is heated. Organic substances including odors are removed to maintain a comfortable indoor environment.
상기한 바와 같이 음식이 탈취부 (50)에 의한 용기 (20) 하부의 가열 및 배출관 (29)을 통해 배기되는 기체가 용기 (20) 내부로 유입되어 가열되는 등 용기 (20) 외부 와 내부에서 동시에 가열됨으로써 조리가 신속하게 진행된다.  As described above, the gas discharged through the heating and discharge pipes 29 below the container 20 by the deodorizing unit 50 is introduced into the container 20 and heated, such as inside and outside the container 20. By heating at the same time, the cooking proceeds quickly.
본 발명의 범위는 상기에서 예시한 실시예에 한정되지 않고， 발명이 속하는 기 술분야에서 통상의 지식을 가진 자에 의하여 다양한 변경과 수정이 가능할 것이다. 따라서， 본 발명은 후술하는 청구의 범위에 의해서만 단지 제한된다.  The scope of the present invention is not limited to the above-exemplified embodiments, and various changes and modifications may be made by those skilled in the art. Accordingly, the invention is limited only by the claims that follow.
【부호의 설명】 [Explanation of code]
10 조리용기 20 용기  10 cooking containers 20 containers
21 손잡이 22 본체  21 Handle 22 Body
24 용기덮개 26 컨트롤 패널  24 Container Cover 26 Control Panel
27 연결관 29 배출관  27 connector 29 exhaust pipe
30 가열수단 35 가열공간  30 Heating means 35 Heating space
40 연소관 42 유입구  40 combustion tube 42 inlet
48 배기관 50 탈취부  48 Exhaust Pipe 50 Deodorizer
60 블로워 70 웅축기  60 blowers 70
75 넁각수단 80 냉각팬  75 angle means 80 cooling fan
90 힌지 95 물통 1 : 용기 (20) 내의 증기가 웅축기 (70)에 의해 넁각되어 생긴 물이 아래로 이동하는 흐름. 90 Hinge 95 Bucket 1: Flow in which the water generated by steam in container 20 is angled by shaft 70.
W2 : 연결관 (27)을 통과하는 증기가 넁각되어 생긴 물이 물통 (95)으로 이동하는 흐름.W2: The flow of water generated by the condensation of steam passing through the connector 27 into the bucket 95.
G1 : 용기 (20) 내의 유기물이 용기덮개 (24) 개방된 내부를 향해 이동하는 흐름 . G1: flow in which organic matter in the vessel 20 moves toward the inside of the vessel lid 24 opened.
G2 : 유기물이 용기덮개 (24) 개방된 내부를 통과하여 연결관 (27)으로 유입되는 흐름.  G2: Flow of organic matter through the open inside of the container cover (24) and into the connecting pipe (27).
G3 : 유기물이 연결관 (27)으로부터 블로워 (60)로 유입되는 흐름.  G3: flow in which organic matter flows from the connecting pipe 27 into the blower 60.
G4: 블로워 (60)를 빠져나온 유기물이 유입구 (42)를 통해 가열공간 (35)으로 이동하는 흐름. G4: Flow in which the organic matter exiting the blower 60 moves to the heating space 35 through the inlet port 42.
G5 : 유기물이 연소관 (40)의 중심부로부터 가장자리 방향으로 이동하는 흐름. G5: Flow in which organic matter moves from the center of the combustion tube 40 to the edge direction.
G6 : 유기물이 연소관 (40)의 가장자리로부터 중심부 방향으로 이동하는 흐름.  G6: flow in which organic matter moves from the edge of the combustion tube 40 toward the center portion.
G7 : 가열공간 (35)을 통과한 정화된 기체가 배기관 (48)으로 유입되는 흐름.  G7: The flow of purified gas passing through the heating space 35 into the exhaust pipe 48.
G8 : 배출관 (29)을 통해 용기덮개 (24) 방향으로 상승하는 기체의 흐름.  G8: flow of gas rising through the discharge pipe (29) toward the container cover (24).
G9 : 배출관 (29)을 빠져나와 용기 (20) 내부로 유입되는 기체의 흐름.  G9: A flow of gas exiting the discharge pipe 29 and flowing into the container 20.
G10 : 배출관 (29)을 빠져나와 조리용기 ( 10) 외부로 배출되는 기체의 흐름.  G10: The flow of gas exiting the discharge pipe (29) and discharged outside the cooking vessel (10).
A1 : 넁각팬 (80)으로 유입되는 외부 공기의 흐름.  A1: The flow of external air into the corner fan 80.
A2 : 웅축기 (70) 내부로 유입되어 순환하는 공기의 흐름 .  A2: flow of air flowing into and circulating inside the accumulator 70.
A3： 응축기 (70)를 빠져나와 조리용기 ( 10) 외부로 배출되는 공기의 흐름.  A3: A stream of air exiting the condenser 70 and discharged outside the cooking vessel 10.

Claims

【청구의 범위】 [Range of request]
1.본체를 가진 조리용기에 있어서， 1. In a cooking vessel with a body,
상기 본체에 탈부착 가능하게 구비되고， 상부에 형성된 개구부를 통해 내부에 음식을 수용하는 용기; 상기 용기에 형성된 상부 개구부를 개폐할 수 있도록 힌지를 통해 본체와 회동 가능하게 결합되는 용기덮개; 상기 용기의 외면 하부에 설치되고, 상기 용기 하부를 가열하여 음식의 조리를 촉진하는 작용과 아울러 용기 내부의 유기물이 유입되어 열분해되는 탈취부; 상기 용기덮개의 개방된 내부에 구비되고， 음식의 가열로 인해 상기 용기 내에 발생하는 증기를 넁각시켜 물로 만드는 응축기; 상기 증기의 응축을 촉진하기 위해 상기 웅축기의 온도를 낮추는 넁각수단; 상기 용기덮개의 개방된 내부와 상기 탈취부를 기체 유동이 가능하도록 연결하고， 상기 용기 내의 유기물이 상기 탈취부로 유입되는 통로 역할을 하는 연결관; 공기 압력차를 발생하여 상기 용기 내에 생긴 유기물을 빨아들이고， 유기물을 상기 탈취부로 보내는 블로워; 및 상기 탈취부에서 정화된 기체가 외부로 방출되거나 또는 상기 용기 내부로 유입되는 통로 역할을 하는 배출관；으로 구성된 조리용기.  A container configured to be detachably attached to the main body and to accommodate food therein through an opening formed at an upper portion thereof; A container cover rotatably coupled to the main body through a hinge to open and close the upper opening formed in the container; A deodorizing unit installed under the outer surface of the container, heating the lower part of the container to promote cooking of food, and deodorizing part in which organic materials are introduced and pyrolyzed; A condenser provided in the open interior of the container cover and making the water generated in the container by heating the food into water; Relief means for lowering the temperature of the shaft to promote condensation of the steam; A connecting pipe which connects the open inside of the container cover to the deodorizing unit to enable gas flow, and serves as a passage through which the organic material in the container enters the deodorizing unit; A blower which generates an air pressure difference to suck in the organic matter formed in the container and sends the organic matter to the deodorizing part; And a discharge pipe serving as a passage through which the gas purified in the deodorizing unit is discharged to the outside or flows into the container.
2. 제 1 항에 있어서， 상기 탈취부가 전기를 사용하여 열을 발산하는 가열수단; 상기 가열수단을 둘러싸는 내부에 중공이 형성된 관으로， 상기 가열수단에 의해 가열되며 그 열을 상기 용기로 제공하는 연소관; 상기 가열수단과 상기 연소관 사이에 형성된 공간으로, 유기물이 유입되어 열분해되는 가열공간;으로 구성된 것을 특징으로 하는 조리용기 . 2. The heating apparatus according to claim 1, wherein the deodorizing unit dissipates heat using electricity; A combustion tube having a hollow formed therein surrounding the heating means, the combustion tube being heated by the heating means and providing heat to the vessel; And a heating space into which the organic material is introduced and pyrolyzed into the space formed between the heating means and the combustion tube.
3. 제 1 항에 있어서， 상기 냉각수단이 외부 공기를 상기 웅축기 내부로 순환시키는 냉각팬을 더 포함하는 것을 특징으로 하는 조리용기. 3. The cooking vessel of claim 1, wherein the cooling means further comprises a cooling fan circulating outside air into the shaft.
4. 제 1 항에 있어서, 상기 블로워가 상기 용기덮개 개방된 내부와 상기 탈취부 사이 상기 연결관의 어느 한 중간 부분에 연결된 것을 특징으로 하는 조리용기. 4. The cooking vessel of claim 1, wherein the blower is connected to any one middle portion of the connecting pipe between the inside of the container cover and the deodorizing portion.
5. 제 1 항에 있어서, 음식이 상기 탈취부에 의한 상기 용기 하부의 가열 및 상기 배출관을 통해 배기되는 기체가 상기 용기 내부로 유입되어 가열됨으로써 용기 외부와 내부에서 동시에 가열되는 것을 특징으로 하는 조리용기. 5. The cooking according to claim 1, wherein the food is heated at the outside and inside of the container by heating the lower part of the container by the deodorizing part and the gas exhausted through the discharge pipe into the container and being heated. Vessel.
6. 제 1 항에 있어서， 상기 연결관의 어느 한 중간 부분에 연결되고， 상기 응축기에 의해 응축되지 못한 증기가 상기 연결관에서 냉각되어 생기는 물을 받는 물통을 더 포함하는 것을 특징으로 하는 조리용기 . 6. The cooking vessel of claim 1, further comprising: a water tank connected to one of the intermediate portions of the connecting pipe and receiving water generated by cooling of the connecting pipe by steam not condensed by the condenser. .
7， 제 1 항에 있어서， 전원， 온도센서， 및 가열수단과 연결되어， 음식을 조리할 때 미리 설정된 은도 또는 시간을 유지하도록 제어하는 컨트를 패널을 더 포함하는 것을 특징으로 하는 조리용기 . 7. The cooking vessel of claim 1, further comprising a control panel connected to a power source, a temperature sensor, and a heating means, the control panel configured to control to maintain a preset silver or time when cooking food.
8 , 계 2 항에 있어서， 상기 가열수단의 시간당 소비전력이 1 , 200 와트 (W) ― 200 와트 (W) 사이인 것을 특장으로 하는 조리용기 . 8. The cooking vessel of claim 8, characterized in that the power consumption per hour of said heating means is between 1, 200 Watts (W) and 200 Watts (W).
9， 제 2 항에 있어서， 상기 연소관이 내부에 빈 공간을 가진 원통 형상인 것을 특징으로 하는 조리용기 . 9. The cooking vessel according to claim 9, wherein the combustion tube has a cylindrical shape with an empty space therein.
10， 제 2 항에 있어서， 상기 연소관이 유기물이 유입되는 유입구 및 정화된 기체가 빠져나오는 배기관을 더 포함하는 것을 특징으로 하는 조리용기. 10. The cooking vessel of claim 2, wherein the combustion tube further comprises an inlet through which an organic substance is introduced and an exhaust pipe through which purified gas is discharged.
PCT/KR2014/012379 2014-02-03 2014-12-16 Cooking vessel having pyrolysis function WO2015115734A1 (en)

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