WO2022080777A1 - 진공 조리용기와 진공 저온 조리장치 - Google Patents
진공 조리용기와 진공 저온 조리장치 Download PDFInfo
- Publication number
- WO2022080777A1 WO2022080777A1 PCT/KR2021/013891 KR2021013891W WO2022080777A1 WO 2022080777 A1 WO2022080777 A1 WO 2022080777A1 KR 2021013891 W KR2021013891 W KR 2021013891W WO 2022080777 A1 WO2022080777 A1 WO 2022080777A1
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- Prior art keywords
- vacuum
- cooking
- container body
- temperature
- pressure
- Prior art date
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 169
- 235000013305 food Nutrition 0.000 claims abstract description 35
- 239000000463 material Substances 0.000 claims abstract description 35
- 238000010438 heat treatment Methods 0.000 claims description 34
- 238000004891 communication Methods 0.000 claims description 20
- 239000012528 membrane Substances 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 14
- 239000000796 flavoring agent Substances 0.000 claims description 7
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
-
- 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
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/0802—Control mechanisms for pressure-cookers
-
- 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
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/086—Pressure-cookers; Lids or locking devices specially adapted therefor with built-in heating means
-
- 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
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/09—Safety devices
-
- 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
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/09—Safety devices
- A47J27/092—Devices for automatically releasing pressure before opening
-
- 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
- A47J36/06—Lids or covers for cooking-vessels
- A47J36/08—Lids or covers for cooking-vessels for draining liquids from 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
- A47J36/24—Warming devices
Definitions
- the present invention relates to a technology for cooking food materials at a low temperature under a vacuum to which a negative pressure lower than atmospheric pressure is applied. It relates to a vacuum cooking vessel capable of cooking and a vacuum low temperature cooking device.
- the sous-vide recipe stores ingredients in a plastic bag, then removes air from the plastic bag and seals it in a vacuum state, and the plastic bag is stored at a constant temperature (50 It is a method of cooking food for a long time at a temperature at which protein is not denatured by putting it in a water tank where the water temperature is maintained at a temperature of 65° C. for a predetermined time (eg, from several tens of minutes to as long as 72 hours).
- a vacuum packaging device and equipment dedicated to sous vide are required.
- sous vide dedicated equipment is equipped with a water tank, a temperature sensor, a water circulator, a heater, a timer, and the like.
- Patent Document 1 discloses an inner case forming a cooking chamber; a heater for cooking food contained in the cooking chamber; an outer case installed to be spaced apart from the inner case by a predetermined distance; an insulating space formed between the inner case and the outer case; a vacuum pump for depressurizing the cooking chamber and the insulating space; a first vacuum valve for controlling communication between the cooking chamber and the vacuum pump; a second vacuum valve for controlling communication between the adiabatic space and the vacuum pump; a first intake valve for controlling communication between the cooking chamber and outside air; a second intake valve for controlling communication between the insulating space and the outside air; Disclosed is a vacuum cooker comprising an inner case and a pedestal for supporting the outer case, and capable of both cooking and storing food by this configuration.
- Patent Document 2 a housing in which a container mounting unit and a vacuum packaging module mounting unit are disposed adjacent to each other; a first container coupled to the container mounting part and having a fluid accommodating space formed therein; a heating unit for heating the fluid in the fluid accommodating space of the first container; a vacuum pressure generating unit installed in the vacuum packaging module mounting unit to suck air in the food packaging container; Disclosed is a cooking apparatus of a sous vide cooking method installed in the vicinity of a vacuum pressure generating unit and comprising a vacuum packaging module having a sealing heating unit that heats and seals a food packaging container.
- Patent Document 1 Korean Patent Laid-Open Publication No. 10-2005-0031287
- Patent Document 2 Korea Patent Publication No. 10-1885870
- a vacuum cooking container includes a cylindrical container body with an open top, and a lid for opening and closing the open top of the container body.
- the container body and the lid may have a structure that fits each other, one side of the lid is hinged to one side of the container body, and the other side of the lid is fixed or released through a locking means such as a locking ring on the other side of the container body. , it may be a structure in which both sides of the lid are fixed or released by locking means provided on both sides of the container body. In other words, there is no particular limitation on the method of coupling (opening and closing) of the lid to the container body.
- the container body includes, in a portion of the side wall, an exhaust unit for communicating the inside and the outside of the container body.
- the exhaust unit has a nozzle mounted to the through hole from the outer surface side of the side wall with respect to the through hole formed in a part of the side wall of the container body, and an exhaust guide hole is drilled in a portion corresponding to the nozzle, the inner surface of the side wall of the container body A clamping plate fixed to the side, and a membrane fitted between the inner surface of the side wall of the container body and the clamping plate and perforated with a communication hole having a smaller diameter than the flow path of the nozzle in the corresponding part to the nozzle It has a structure comprising
- the membrane is made of a thin film or sheet of a material such as synthetic resin or elastomer (plastic with elasticity), the internal pressure of the vacuum cooking vessel that changes every moment when food is cooked under vacuum and low temperature
- the diameter of the communication hole changes according to the magnitude of the differential pressure between the vacuum and the external pressure (vacuum pressure) surrounding the vacuum cooking vessel.
- the diameter of the communication hole does not change.
- the diameter of the communication hole at this time will be referred to as a "reference diameter”.
- the diameter of the communication hole gradually increases in proportion to the magnitude of the differential pressure.
- the upper limit of the diameter at which the communication hole does not break is referred to as a “maximum diameter”.
- the diameter when the diameter of the communication hole varies according to the magnitude of the differential pressure within the range of the reference diameter and the maximum diameter is referred to as a "variable diameter”.
- the vacuum cooking vessel in a state in which the lid is coupled to the open upper portion of the vessel body, steam flows from the inside of the vacuum cooking vessel to the outside only through the flow path (distribution path + communication hole + exhaust induction hole) of the exhaust unit.
- the portion other than the flow path of the exhaust unit is configured in such a way that airtightness is maintained.
- the vacuum low-temperature cooking apparatus has a structure in which at least one heating plate having a heater (heating element) is installed in a vacuum cooking chamber, and at least one vacuum cooking vessel is disposed on the upper surface of the heating plate,
- the vacuum pump is driven so that negative pressure (vacuum pressure) is applied to the vacuum cooking chamber and power is supplied to the heater while it is contained in a vacuum cooking container together with liquid such as water or sauce (seasoning liquid), heat generated with a heater
- liquid such as water or sauce (seasoning liquid
- the liquid (moisture) in the vacuum cooking vessel phase changes to steam at a temperature significantly lower than 100°C (the boiling point of atmospheric pressure) and the volume expands, and the internal pressure of the vacuum cooking vessel is Since the vacuum pressure is higher than the vacuum pressure of the vacuum cooking chamber and lower than the atmospheric pressure, the food ingredients in the vacuum cooking container are cooked at a low vacuum temperature.
- a close contact unit is provided for attaching the vacuum cooking vessel to the upper surface of the heating plate when vacuum pressure is applied to the vacuum cooking chamber so as not to create a gap between the vacuum cooking vessel and the heating plate.
- the adhesion unit may be completely fixed to the vacuum low temperature cooking device, or may have a detachable structure that can be removed as needed.
- the adhesion unit is disposed above the lid at a predetermined distance from the lid of the vacuum cooking vessel.
- the vacuum low temperature cooking apparatus when the internal pressure of the vacuum cooking vessel increases due to the generation of steam from the food or liquid contained in the vacuum cooking vessel, the internal pressure of the vacuum cooking vessel and the vacuum pressure applied to the vacuum cooking chamber Steam is discharged from the inside of the vacuum cooking vessel to the vacuum cooking chamber through the flow path of the exhaust unit provided on the side wall of the vessel body of the vacuum cooking vessel, and the inside of the vacuum cooking compartment is periodically It has a structure in which the vacuum pressure of the vacuum cooking chamber is kept constant by being exhausted continuously or continuously.
- the vacuum low temperature cooking apparatus may include a vacuum gauge for detecting the pressure in the vacuum cooking chamber and a temperature gauge for detecting the temperature of the heating plate.
- the vacuum low temperature cooking apparatus is characterized in that, during the cooking process, an uneven pattern is formed on the inner surface of the vacuum cooking container in contact with the food material so that grill marks, etc. can be provided on the surface of the food material. do.
- the vacuum low temperature cooking apparatus includes a flavor enhancing unit capable of improving the flavor of the food material by heating the food material for a relatively short time (several tens of seconds to 10 minutes) before ingesting the food material cooked under the vacuum low temperature. may be provided.
- a bypass line may be connected to an exhaust line (vacuum line) connecting the vacuum cooking chamber and the vacuum pump, and one or more valves may be connected to the exhaust line.
- an exhaust line vacuum line
- one or more valves may be connected to the exhaust line.
- FIG. 1 is a view of a vacuum cooking vessel according to an embodiment of the present invention, and is an external perspective view with a lid closed.
- FIG. 2 is a cross-sectional view illustrating a vacuum cooking vessel according to an embodiment of the present invention, showing a detailed structure of an exhaust unit;
- FIG. 3 is an exploded perspective view illustrating a state before the membrane and the pinching plate of the exhaust unit of the vacuum cooking container are fixed to the side wall of the container body according to an embodiment of the present invention
- FIG. 4 is an external perspective view of a vacuum low temperature cooking apparatus according to an embodiment of the present invention.
- FIG. 5 is a view showing a vacuum low-temperature cooking apparatus according to another embodiment of the present invention, and is an external perspective view with a door open.
- FIG. 6 is a view for explaining the operation state of each part and the change process of the steak when the steak is cooked in the vacuum low-temperature cooking apparatus according to the present invention.
- FIG. 7 is a view showing the structure of a vacuum low-temperature cooking apparatus according to another embodiment of the present invention.
- FIG. 1 to 3 show a vacuum cooking vessel 100 according to an embodiment of the present invention.
- the vacuum cooking vessel 100 is composed of a container body 110 of a rectangular cylindrical shape with an open upper portion, and a lid 120 that opens and closes the upper portion of the container body 110 .
- the container body 110 and the lid 120 may have a planar shape other than a square shape.
- the container body 110 and the lid 120 may be made of metal or synthetic resin. In addition, the container body 110 and the lid 120 may be of the same material or different materials.
- the container body 110 and the lid 120 are fixed or released from each other by the locking means 130 provided on both sides of the long side, and the seal 150 for airtight maintenance is the container body 110 and the lid. It is interposed at the contact portion of 120 .
- an uneven pattern may be formed on the bottom plate 112 of the container body 110 so that a grill mark or the like is provided on the surface of the food material.
- the side wall 111 of the container body 110, the exhaust unit 140 for communicating the inside of the container body 110 with the outside is provided.
- the exhaust unit 140 includes a nozzle 141 mounted from the outer surface side of the side wall 111 with respect to a through hole drilled in a portion of the side wall 111 of the container body 110, and a corresponding portion of the nozzle 141
- An exhaust guide hole 146 is drilled in the diaphragm and a clamping plate 145 fixed to the inner surface of the side wall 111 of the container body 110, and the inner surface and the clamping plate of the side wall 111 of the container body 110 ( 145) and is composed of a membrane 143 in which a communication hole 144 having a diameter smaller than the diameter of the flow passage 142 is perforated in a portion corresponding to the flow passage 142 of the nozzle 141.
- the flow path 142 of the nozzle 141, the communication hole 144 of the membrane 143, and the exhaust guide hole 146 of the pinching plate 145 form a single flow path through which steam can be discharged. do.
- the exhaust guide hole 146 is the largest, and the flow path 142 is slightly larger than the communication hole 144 .
- the material of the membrane 143 it is preferable to use a material having elastic restoring force and a thin thickness, such as a synthetic resin sheet or an elastomer film, and a metal plate or a synthetic resin plate may be used as the material of the clamping plate 145 .
- the membrane 143 and the clamping plate 145 may be integrally manufactured.
- a gap G of a certain dimension exists between the membrane 143 and the inner end of the nozzle 141 .
- the thin membrane 143 made of a flexible material is exhausted from the pinching plate 145 .
- the portion exposed through the induction hole 146 bulges toward the inner end of the nozzle 141 by the internal pressure of the vacuum cooking vessel 100 , and the expansion of the membrane 143 is the inner side of the nozzle 141 . It ends when the peripheral portion of the communication hole 144 of the membrane 143 comes into contact with the end.
- the maximum diameter that the communication hole 144 of the membrane 143 can be increased is limited.
- the gap G slightly delays the time until the steam generated in the process of cooking the food material is completely discharged from the vacuum cooking vessel 100, so that the humidity in the vacuum cooking vessel 100 is prevented from rapidly decreasing Therefore, it also functions to cook the food in a moist state.
- variable diameter of the communication hole 144 of the membrane 143 elastically restored between the reference diameter and the maximum diameter varies depending on the material of the membrane 143, but is usually 0.2 to 1 mm, preferably 0.2 ⁇ 0.6 mm.
- a cabinet 210 having a vacuum cooking chamber VC is provided and a heating plate 250 disposed in the vacuum cooking chamber VC.
- a vacuum pump that applies vacuum pressure to the vacuum cooking chamber VC and a close contact unit 270 whose volume expands when vacuum pressure is applied to the vacuum cooking chamber VC and contracts when the vacuum pressure is released, and heat generation
- a control unit 230 for controlling the operation state of the plate 250 and the vacuum pump may be provided.
- a plurality of heating plates 250 may be arranged in multiple rows and/or multiple stages in the vacuum cooking chamber VC.
- the cabinet 210 of the vacuum low temperature cooking apparatus 200 is divided into two parts: an upper compartment and a lower compartment.
- a vacuum cooking chamber opened and closed by a door 220 is provided in the upper compartment.
- a heating plate and a close contact unit which will be described in detail in the third embodiment, are provided, and a vacuum gauge (not shown) for detecting the pressure in the vacuum cooking chamber and a temperature (surface temperature) of the heating plate are provided.
- a temperature sensor (not shown) or the like is provided.
- a vacuum pump (not shown) is installed in the lower compartment.
- control unit 230 is provided on the front surface of the lower compartment of the cabinet 210, and the positioning and fixing mechanism 240 is installed at four places (corners) on the lower surface of the lower compartment, respectively.
- the control unit 230 may be configured to include a plurality of buttons having different functions, a timer for setting a cooking time, a display for displaying values detected by a vacuum gauge and a temperature sensor numerically, and the like.
- the interior of the integrated cabinet 210 is divided into an upper space and a lower space.
- a vacuum cooking chamber VC is provided in the upper space, and is opened and closed by the door 220 .
- the control unit 230 having the same configuration is installed in two upper and lower stages on one side of the upper front side of the cabinet 210 (a portion that does not interfere with the door 220 ).
- a vacuum pump (not shown) is built-in in the lower space, and at the bottom of the cabinet 210, there are four height-adjustable anchorages 240 used when leveling the vacuum low-temperature cooking apparatus 200, respectively, in four places (corners). installed.
- heating plates 250 are installed vertically in the vacuum cooking chamber VC, and two vacuum cooking vessels 100 are arranged for each heating plate 250 .
- the close contact unit which will be described in detail in the third embodiment, is provided on the lower surface of the heating plate 250 disposed above among the two heating plates and the lower surface of the upper plate of the cabinet 210 , respectively.
- the interior of the cabinet 210 is divided into five spaces.
- the cabinet 210 may be integrally formed, or may be of an assembled type that can be separated into two or more compartments.
- two vacuum cooking chambers are disposed on the upper portion of the cabinet 210 , and a utility room (UC), a vacuum pump chamber (PC), and a flavor enhancing unit 290 are disposed on the lower portion of the cabinet 210 . There are 3 spaces available for this.
- one vacuum cooking chamber VC in which the door 220 is opened, five heating plates 250 are arranged in five upper and lower stages at intervals from each other, and for each heating plate 250 , there are two vacuum cooking vessels 100 . arranged in columns.
- the other vacuum cooking chamber VC is covered by the open door 220 of one vacuum cooking chamber VC.
- the heating plate 250 may be provided in four upper and lower stages. . That is, the number of heating plates 250 may be different or the same in both vacuum cooking chambers VC.
- a heater H is provided on the heating plate 250 .
- the number of heaters H installed per one heating plate 250 may be arbitrarily determined.
- a close contact unit 270 is disposed above each vacuum cooking vessel 100 .
- a close contact unit 270 when an airbag filled with a predetermined atmospheric pressure is used to prevent gas such as air from entering and leaving, a clamp 280 or the like is attached to the lower surface of the heating plate 250 or the lower surface of the upper plate of the cabinet 210 . It can be installed to make it possible to attach and detach the airbag. Alternatively, an airbag in which gas can enter and exit through an air tube provided with a valve may be employed.
- Examples of the flavor enhancing unit 290 include a microwave oven or an oven.
- FIG. 6 is a view for explaining the operation of each part of the apparatus and changes in the food material 300 when the food material 300 is cooked with the vacuum cooking container 100 and the vacuum low temperature cooking apparatus according to the present invention. It is assumed that the food material 300 is a steak (meat).
- the vacuum cooking container 100 containing the food material 300 is placed on the upper surface of the heating plate 250 of the vacuum cooking chamber, and then the door of the vacuum cooking chamber is closed to seal the vacuum cooking chamber.
- the cooking time and cooking temperature are set, and the vacuum pump is operated.
- the vacuum cooking chamber is continuously exhausted until the internal pressure reaches the set vacuum pressure, and in this process, the air in the vacuum cooking vessel 100 is sucked into the vacuum cooking chamber through the exhaust unit, and the vacuum cooking vessel
- the internal pressure of (100) becomes negative pressure (vacuum pressure).
- the muscle tissue of the food material 300 in the vacuum cooking vessel 100 opens, and externally, the volume expands by 30-40% more than the volume at atmospheric pressure. do.
- the seasoning liquid may easily penetrate into the food material 300 .
- the internal pressure of the vacuum cooking vessel 100 is always maintained higher than the negative pressure applied to the vacuum cooking chamber.
- the vacuum pressure applied to the vacuum cooking chamber is at the level of 5% of the atmospheric pressure
- the internal pressure of the vacuum cooking vessel 100 is at the level of 10 to 15% of the atmospheric pressure.
- the negative pressure in the vacuum cooking chamber is released and changed to atmospheric pressure, the power supply to the heater H is stopped, and the airbag, which is the close contact unit 270 , is restored in volume from its inflated state to its original state.
- the cabinet when the cabinet is of an assembly type that is separable into two or more compartments (eg, a first compartment and a second compartment), these compartments may be arranged in a left and right direction instead of a vertical direction.
- these spaces when the interior of the cabinet is divided into two or more spaces (eg, a first space and a second space), these spaces may also be arranged in the left and right directions instead of the vertical direction.
- the adhesion unit may be a pneumatic cylinder mechanism or the like.
- the food material to be cooked may be in a powder form, and it is also possible to cook by mixing the food material in a seasoning liquid.
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Abstract
Description
Claims (4)
- 진공 저온 조리장치의 진공조리실에 배치되며, 식재료가 진공 하에서 저온으로 조리될 수 있는 진공 조리용기로서,상부가 개방된 통(筒) 모양의 용기 몸체와, 용기 몸체의 개방된 상부를 개폐하는 뚜껑으로 이루어지며,용기 몸체는 바닥판과 측벽으로 이루어지고,용기 몸체의 개방된 상부를 뚜껑으로 덮었을 때에 형성되는 진공 조리용기의 내부공간이 밀폐되도록 하는 씰이 용기 몸체와 뚜껑의 접촉부위에 개재되며,진공 조리용기의 내부공간을 외부와 연통시키는 배기 유닛이 용기 몸체의 측벽의 일부분에 구비되는 것을 특징으로 하는 진공 조리용기.
- 청구항 1에 있어서,배기 유닛은,용기 몸체의 측벽의 일부분에 형성된 관통구멍에 장착되는 노즐과,노즐과의 대응부분에 배기유도구멍이 천공되고 또 용기 몸체의 측벽의 내면측에 고정되는 협지 플레이트와,용기 몸체의 측벽의 내면과 협지 플레이트 사이에 개재되며 또 노즐의 유통로보다 작은 직경의 연통구멍이 천공된 멤브레인으로 구성되고,멤브레인과 노즐의 내측단 사이에는 일정 치수의 갭이 존재하며,진공 저온 하에서의 식재료의 조리 중에 변하는 진공 조리용기의 내부압력과 진공 조리용기를 둘러싼 외부압력과의 차압의 크기에 따라, 멤브레인에 형성된 연통구멍의 직경이 변동되는 것을 특징으로 하는 진공 조리용기.
- 청구항 1 또는 청구항 2에 기재된 진공 조리용기를 사용하여, 식재료를 진공 하에서 저온으로 조리 가능한 진공 저온 조리장치로서,제1 격실과 제2 격실로 구분되는 조립형이거나, 내부가 제1 공간과 제2 공간으로 구분된 일체형 중 어느 하나의 형태인 캐비닛과,제1 격실 또는 제1 공간에 마련되며, 도어에 의해 개폐되는 진공조리실과,진공조리실에 배치되는 발열 플레이트와,제2 격실 또는 제2 공간에 배치되며, 배기라인을 통해 진공조리실에 진공압을 거는 진공펌프와,제1 격실이나 제1 공간 또는 발열 플레이트에 설치되며, 진공조리실에 진공압이 걸린 때는 진공 조리용기가 발열 플레이트에 밀착되도록 하는 압압력을 진공 조리용기에 가하고 진공압이 해제된 때는 압압력이 제거되는 밀착 유닛과,발열 플레이트와 진공펌프의 작동 상태를 제어하는 제어 유닛을 포함하여 구성되는 것을 특징으로 하는 진공 저온 조리장치.
- 청구항 3에 있어서,풍미 증진 유닛 또는 다용도실이 제2 격실 또는 제2 공간에 마련되며,밀착 유닛은 제1 격실이나 제1 공간 또는 발열 플레이트에 대해 착탈 가능한 것을 특징으로 하는 진공 저온 조리장치.
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JP2023521140A JP2023552266A (ja) | 2020-10-12 | 2021-10-08 | 真空調理容器及び真空低温調理装置 |
EP21880424.3A EP4226817A1 (en) | 2020-10-12 | 2021-10-08 | Vacuum cooking container and vacuum low-temperature cooking device |
IL301990A IL301990A (en) | 2020-10-12 | 2021-10-08 | Vacuum cooking container and low temperature vacuum cooking device |
CN202180067138.1A CN116528731A (zh) | 2020-10-12 | 2021-10-08 | 真空烹调容器及真空低温烹调装置 |
MX2023003966A MX2023003966A (es) | 2020-10-12 | 2021-10-08 | Recipiente de coccion al vacio y dispositivo de coccion al vacio a baja temperatura. |
CA3194914A CA3194914A1 (en) | 2020-10-12 | 2021-10-08 | Vacuum cooking container and vacuum low-temperature cooking device |
AU2021362638A AU2021362638A1 (en) | 2020-10-12 | 2021-10-08 | Vacuum cooking container and vacuum low-temperature cooking device |
US18/031,299 US20230371730A1 (en) | 2020-10-12 | 2021-10-08 | Vacuum cooking container and vacuum low-temperature cooking device |
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KR1020200130921A KR102356061B1 (ko) | 2020-10-12 | 2020-10-12 | 진공 조리용기와 진공 저온 조리장치 |
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WO2023221008A1 (zh) * | 2022-05-18 | 2023-11-23 | 深圳市虎一科技有限公司 | 烹饪装置、管路***及管路***的控制方法 |
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AU2021362638A1 (en) | 2023-05-25 |
CA3194914A1 (en) | 2022-04-21 |
AU2021362638A9 (en) | 2024-02-08 |
JP2023552266A (ja) | 2023-12-15 |
MX2023003966A (es) | 2023-05-25 |
US20230371730A1 (en) | 2023-11-23 |
KR102356061B1 (ko) | 2022-01-25 |
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