KR102340541B1 - An electric heating cooker - Google Patents

Abstract

The present invention relates to an electric heating cookware, and more particularly, to provide a comfortable cooking environment by circulating oil vapor generated during cooking, but by allowing a circulation path of oil vapor to be smoothly formed in the water of a filter tray through a guide plate. , It relates to an electric heating cookware designed to increase the efficiency of oil vapor collection of oil vapor through a filter tray.
To this end, the lower body to form a hollow circulation space; an upper body that provides a cooking space and is coupled to an upper portion of the lower body and has suction and discharge holes that pass through the circulation space; a circulation fan installed in the circulation space and provided to circulate air through the suction through-hole-circulation space-discharge through-hole; a filter tray installed to be detachable from the circulation space through one or both sides of the lower body, and provided to receive water and collect the oil of the oil vapor circulated through the circulation space; and a guide plate for guiding the oil vapor, which is sucked into the circulation space through the circulation fan, to the upper side of the circulation space and then to fall to the filter tray from above the filter tray, wherein the upper body includes a power supply A heating element is installed so as to increase the temperature by heating the upper body through application, and the guide plate includes: an ascending guide plate installed to guide the air sucked through the circulation fan to an upward airflow; and a drop guide plate installed above the rising guide plate and installed to allow the airflow raised through the rising guide plate to fall toward the water in the filter tray.

Description

An electric heating cooker

The present invention relates to an electric cookware, and more particularly, to an electric cookware in which the circulation of oil vapor generated during cooking can be effectively guided to a filter tray.

One of the representative food culture is to eat meat such as pork or beef on a grill for grilling. Cooking utensil for cooking meat such as pork and beef using a fire plate for grilling is a gas burner using gas, a burner using fossil fuel, a heating element using electricity, etc. Meat such as pork and beef is cooked through heat conduction of the grilling plate by heating the grilling plate using the heat source generated from the heating element. At this time, the taste of the meat can be doubled by roasting and cooking vegetables such as garlic or mushrooms, kimchi, etc. together with the above-mentioned meat on the grill for grilling.

Among them, as shown in FIG. 1 , the electric heating cookware that generates heat using electricity includes a body 10 , a heat transfer unit 20 , a grilling plate 30 , and a temperature controller 40 . The body 10 is a part where various parts are installed, and constitutes the lower part of the device. The heat transfer unit 20 serves to increase the temperature of the roasting plate 30 by heating the bottom surface of the roasting plate 30 , and is installed inside the body 10 . At this time, a heating wire, which is a heating element for heat transfer, is installed in the heat transfer unit 20 . The grilling plate 30 is a portion on which a cooking object, such as meat, is seated, and is disposed above the heat transfer unit 20 . At this time, a discharge port 31 for filtering the oil discharged from meat, etc. is formed in the center of the grilling plate 30 .

On the other hand, in the conventional electric heating cookware, oil generated when grilling meat is introduced into the lower drip tray (not shown) through the outlet 31, but a relatively large amount of oil is splashed outside or generated as oil vapor to conduct heat. There is a problem in that it does not provide a comfortable cooking environment while polluting the surroundings of the cooking utensils. In particular, the conventional electric heating cookware has a problem in that the oil vapor generated when grilling meat is diffused into the room and pollutes the air in the room.

Accordingly, there is a demand for technology development for effectively preventing the diffusion of oil vapor generated during cooking.

Republic of Korea Registration No. 20-0461130

The present invention has been devised to solve the above problems, and an object of the present invention is to effectively access the oil vapor to the filter tray through the guide plate during the circulation of oil vapor generated during cooking, thereby effectively filtering the oil vapor. It was intended to provide an electric heating cookware that can increase the temperature.

The present invention, in order to achieve the above object, a lower body forming a hollow circulating space; an upper body providing a cooking space and coupled to an upper portion of the lower body, the upper body having a suction through hole and a discharge through hole passing through the circulation space; a circulation fan installed in the circulation space and provided to circulate air through the suction through-hole-circulation space-discharge through hole; a filter tray installed to be detachable from the circulation space through one or both sides of the lower body, and provided to receive water and collect the oil of the oil vapor circulated through the circulation space; and a guide plate for guiding the oil vapor, which is sucked into the circulation space through the circulation fan, to the upper side of the circulation space and then to fall to the filter tray from above the filter tray, wherein the upper body includes a power supply A heating element is installed so as to increase the temperature by heating the upper body through application, and the guide plate includes: an ascending guide plate installed to guide the air sucked through the circulation fan to an upward airflow; and a drop guide plate installed above the rising guide plate and installed to allow the airflow raised through the rising guide plate to fall toward the water in the filter tray.

At this time, it is preferable that a guide pipe is installed between the suction hole and the circulation fan, and the circulation fan is installed around the guide pipe to discharge the air sucked through the guide pipe to the outside of the guide pipe.

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At this time, it is preferable that the rising guide plate and the falling guide plate are formed to be rounded toward each other.

At this time, it is preferable that the cross section of each of the ascending guide plate and the fall guide plate is circular, and the diameter of the fall guide plate is larger than that of the ascending guide plate.

Since the electric cookware according to the present invention can circulate oil vapor generated during cooking, it is possible to prevent contamination of the electric cookware and its surroundings by oil vapor generated during cooking.

In particular, in the present invention, a filter tray is provided to collect and circulate oil vapor using water during oil vapor circulation, but a guide plate is configured to effectively circulate oil vapor to the filter tray. The guide plate has the effect of allowing the oil vapor flow direction to the filter tray to fall from the upper side of the filter tray to the filter tray, and causing a vortex to occur in the oil vapor flow so that the oil vapor can be effectively moved to the filter tray.

1 is an exploded view showing an electric heating cookware according to the prior art.
2 is an exploded view showing an electric heating cookware according to a preferred embodiment of the present invention.
3 is a view showing the appearance of an electric heating cookware according to a preferred embodiment of the present invention.
4 is a view showing a guide plate of an electric heating cookware according to a preferred embodiment of the present invention.
5 and 6 are cross-sectional views showing an electric heating cookware according to a preferred embodiment of the present invention.

The terms or words used in the present specification and claims are not to be construed as limited in their ordinary or dictionary meanings, and on the principle that the inventor can appropriately define the concept of the term in order to best describe his invention. It should be interpreted as meaning and concept consistent with the technical idea of the present invention.

Hereinafter, an electric heating cookware according to a preferred embodiment of the present invention will be described with reference to the accompanying FIGS. 2 to 6 .

Electric heating cookware can provide a comfortable cooking environment by circulating oil vapor (steam heat) generated during cooking, and can reduce heat energy consumption during cooking by utilizing the heat of oil vapor. In addition, the electric heating cookware collects and filters the oil of the oil vapor using water, but allows the oil vapor stream to be effectively formed in the water to increase the oil vapor filtering efficiency.

As shown in FIG. 2 , the electric heating cookware includes a lower body 100 , an upper body 200 , a circulation fan 300 , a guide tube 400 , a guide plate 500 , and control of the amount of steam circulation. a cap 600 .

The lower body 100 constitutes the lower part of the electric heating cookware, and forms a hollow circulation space 110 . An upper portion of the lower body 100 is opened, and a circulation fan 300 is provided in the circulation space 110 to be installed. A filter tray 120 detachable into the circulation space 110 is installed on one side or both sides of the lower body 100 . The filter tray 120 is a configuration for collecting oil of oil vapor circulated through the circulation space 110 , and provides an accommodation space 121 capable of accommodating water. The filter tray 120 is preferably provided in a drawer type. Accordingly, the user can easily replace the water for collecting oil in the filter tray 120 .

The upper body 200 provides a cooking space and constitutes an upper portion of the electric heating cookware. The upper body 200 is provided to be detachably attached to the lower body 100 while shielding the opening of the lower body 100 . The upper body 200 constitutes a bottom plate 210 providing a cooking space, a side plate 220 providing a side surface, and a heat sink 230 . The bottom plate 210 is provided so that cooking materials can be placed, and it is preferable that the bottom plate 210 is inclined downward from the center of the bottom plate 210 to the edge of the bottom plate 210 . This is to allow the liquid, such as oil, generated during cooking to be easily discharged after collecting at the edge of the bottom plate 210 . At this time, discharge holes 210a are formed at both edges of the bottom plate 210 , and the discharge holes 210a are formed through upper and lower portions to pass through the filter tray 120 .

The upper body 200 is provided to be at a position lower than the highest point of the lower body 100 . In this case, the bottom plate 210 is provided with a suction through-hole 211 communicating with the circulation space 110 , and the suction through-hole 211 is preferably formed in the center of the bottom plate 210 . The suction through-hole 211 is formed to penetrate in the upper and lower directions of the bottom plate in the drawing, and a partition wall 212 protruding upward as shown in FIG. 2 is formed at the edge of the suction through-hole 211 . On the other hand, the partition wall 212 is preferably divided at equal intervals along the edge of the suction through-hole (211). Accordingly, spaced apart spaces (hereinafter, referred to as 'entrance holes') are formed between the partition walls 212 . The inlet hole 212a is an inlet through which the oil vapor generated during the cooking process in the bottom plate 210 is sucked into the suction through hole 211 .

The side plate 220 of the upper body 200 constitutes the side surface of the upper body 200, and a discharge hole, which is a passage through which steam heat from which oil is filtered in the circulation space 110 is discharged toward the bottom 210 plate, is formed. is the composition The side plate 220 is formed to extend upwardly from the bottom plate 210 to protect the bottom plate 210 , and a plurality of discharge holes 221 are formed along the side plate 220 . The discharge through hole 221 is preferably provided in the form of a long hole in the height direction of the side plate 220 . In addition, the discharge through hole 221 is formed in a form in which both sides are penetrated so as to pass through the circulation space 110 of the lower body 100 .

The heat sink 230 of the upper body 200 fixes the heating element H to the upper body 200, and serves to radiate heat generated during cooking. That is, the heating element (H) generates high-temperature heat while heating the bottom plate (210) of the upper body (200), and the heat sink (230) dissipates the heat generated from the heating element (H) to generate heat of the heating element (H). This is to prevent the upper body 200 from being damaged by the heat.

The circulation fan 300 serves to circulate the oil vapor generated in the upper body 200 during cooking to the circulation space 110 - the discharge through hole 221 - the suction through hole 211, and is installed in the circulation space 110. To be precise, the circulation fan 300 is installed on the bottom of the lower body 100 and is installed to be detachable from the lower body 100 . The circulation fan 300 is preferably provided as a sirocco fan, and is preferably installed at a position corresponding to the suction through hole 211 in the center of the circulation space 110 as shown in FIGS. 2 and 5 . At this time, a motor 310 for generating power to rotate the circulation fan 300 is installed inside the circulation fan 300 , and the motor 310 and the circulation fan 300 are preferably provided as an assembly.

The guide pipe 400 provides a flow path of air (oil vapor) sucked through the suction through hole 211 and is installed between the suction through hole 211 and the circulation fan 300 . The guide tube 400 is provided as a hollow tube, and is installed in a vertical direction with respect to the lower body 100 . At this time, the upper diameter of the guide tube 400 is preferably formed larger than the lower diameter. By the configuration of the guide pipe 400 as described above, when the circulation fan 300 is operated, the oil vapor forms a descending airflow along the guide pipe 400 and then is discharged to the outside of the circulation fan 300 through the circulation fan 300 . .

The guide plate 500 serves to effectively guide the oil vapor discharged through the circulation fan 300 to the filter tray 120 containing water. In the present invention, oil vapor generated during cooking is circulated in the lower body 100 and the upper body 200, and the oil of the oil vapor is collected through water contained in the filter tray 120, and the circulating airflow of the oil vapor is Since it is important to effectively form the water of 120), the technical configuration of the guide plate 500 is meaningful. The guide plate 500 is installed in the circulation space 110 of the lower body 100 , and is provided as a pair installed at the upper part and the lower part in the height direction of the guide pipe 400 .

As shown in FIGS. 2 and 4 , the guide plate 500 includes a rising guide plate 510 and a falling guide plate 520 . The rising guide plate 510 guides the oil vapor discharged through the circulation fan 300 to an airflow that rises upward, and is installed around the circulation fan 300 as shown in FIGS. 5 and 6 . The rising guide plate 510 is preferably formed in a concavely rounded bowl shape. That is, the oil vapor discharged through the circulation fan 300 may rise along the inner surface of the concave upward guide plate 510 . At this time, it is preferable that the tornado protrusion 511 is formed on the inner circumferential surface of the rising guide plate 510 . The tornado protrusion 511 is formed in plurality along the inner circumferential surface of the ascending guide plate 510 in order to increase the upward pressure of the oil vapor discharged through the circulation fan 300 . The tornado protrusion 511 is formed to protrude from the inner circumferential surface of the rising guide plate 510 and has a spiral shape. The drop guide plate 520 serves to drop the oil vapor raised through the rising guide plate 510 into the water of the filter tray 120 , and is installed above the rising guide plate 510 . The falling guide plate 520 is installed around the guide tube 400 , and has a rounded concave shape toward the rising guide plate 510 . That is, the rising guide plate 510 and the falling guide plate 520 are concavely rounded toward each other. At this time, the curvature of the fall guide plate 520 is preferably formed smaller than the curvature of the ascending guide plate 510 . In addition, the ascending guide plate 510 and the falling guide plate 520 are preferably formed in a circular cross section, and the diameter of the fall guide plate 520 is larger than that of the ascending guide plate 510 . That is, the edge of the drop guide plate 520 may be located in the receiving space 121 of the filter tray 120 .

The vapor circulation amount control cap 600 serves to adjust the amount of oil vapor flowing into the suction through hole 211 , and is provided to be detachably attached to the partition wall 212 of the suction through hole 211 . That is, according to the type and amount of food cooked on the bottom plate 210 of the upper body 200 and the state in which the food is cooked, the user adjusts the amount of oil vapor suction using the vapor circulation amount control cap 600 to cook with high quality. that can make it happen. For example, when the opening amount of the suction hole 211 is maximum, the food may be dried as oil vapor generated from the food being cooked is excessively evaporated. If the opening amount of the intake hole 211 is too small, the oil vapor generated during cooking Since it can leak to the outside, the user can adjust the amount of oil vapor suction through the steam circulation amount control cap 600 .

Hereinafter, the operation of the electric heating cookware configured as described above will be described.

The user withdraws the filter tray 120 from the lower body 100 , puts water in it, and returns it to the circulation space 110 of the lower body 100 .

Next, when the user applies power to the electric cookware, the heating element H heats the bottom plate 210 of the upper body 200 to increase the temperature.

Next, the user places food on the bottom plate 210 of the upper body 200 and starts cooking. For example, the food may be meat or fish. In the process of cooking food, high-temperature oil vapor is generated, and when oil vapor is generated, the user operates the circulation fan 300 through a controller (not shown). That is, the electric heating cookware is provided so that the user can separately control the operation of the circulation fan 300 and the heating operation of the heating element H. When the circulation fan 300 is operated under the control of the user, the oil vapor is sucked into the circulation space 110 through the vapor circulation amount control cap 600, and also through the inlet hole 212a between the partition walls 212 ( 110) is inhaled.

Thereafter, after the oil vapor is guided through the guide pipe 400 , it is continuously discharged to the rising guide plate 510 through the circulation fan 300 . At this time, the discharged oil vapor is raised along the rounded inner surface of the rising guide plate 510 while generating a tornado through the tornado protrusion 511 . Thereafter, the oil vapor is guided along the bottom surface of the drop guide plate 520 after colliding with the drop guide plate 520 , and then falls into the water of the filter tray 120 . That is, the rising airflow of the oil vapor is blocked by the fall guide plate 520 and is variable downward. At this time, the oil content of the oil vapor is collected in the water of the filter tray 120 , and the filtered vapor is raised again and discharged to the bottom plate 210 through the discharge hole 221 of the upper body 200 .

As this series of processes continues and cooking is performed, the user can cook food in a comfortable environment, and in particular, since high-temperature oil vapor can be circulated, heat energy consumption can be reduced. On the other hand, after cooking is completed, the user separates the filter tray 120 from the lower body 100, discards the oil-filtered water, washes it, and returns it to its original position.

As described so far, the electric heating cookware according to the present invention does not pollute the surrounding environment by circulating oil vapor generated during cooking to the circulation space 110 of the lower body 100 and the bottom plate 210 of the upper body 200. It is possible to provide a comfortable cooking environment without the need to, and it is possible to effectively change the airflow of the oil vapor to the filter tray 120 through the guide plate 400 . Accordingly, the present invention can increase the oil filtering efficiency of the oil vapor.

Although the present invention has been described in detail with respect to the described embodiments, it is apparent to those skilled in the art that various changes and modifications are possible within the scope of the technical spirit of the present invention, and it is natural that such variations and modifications belong to the appended claims.

100: lower body 110: circulation space
120: filter tray 121: receiving space
200: upper body 210: bottom plate
210a: exhaust hole 211: intake through hole
211a: filter net 212: bulkhead
212a: entrance hole 220: side plate
221: discharge through hole 230: heat sink
300: circulation fan 310: motor
400: guide tube 500: guide plate
510: ascending guide plate 511: whirlwind
520: fall guide plate 600: steam circulation amount control cap
H: heating element

Claims (5)

a lower body forming a hollow circulation space;
an upper body that provides a cooking space and is coupled to an upper portion of the lower body and has suction and discharge holes that pass through the circulation space;
a circulation fan installed in the circulation space and provided to circulate air through the suction through-hole-circulation space-discharge through-hole;
a filter tray installed to be detachable from the circulation space through one or both sides of the lower body, and provided to receive water and collect the oil of the oil vapor circulated through the circulation space; and
and a guide plate for guiding the oil vapor so that the oil vapor sucked into the circulation space through the circulation fan can be pulled up above the circulation space and then dropped from above the filter tray to the filter tray,
A heating element is installed in the upper body to increase the temperature by heating the upper body through the application of power,
The guide plate is
an ascending guide plate installed to guide the air sucked through the circulation fan to an ascending airflow; and
and a drop guide plate installed above the rising guide plate and installed to allow the airflow raised through the rising guide plate to fall toward the water in the filter tray. According to claim 1,
A guide pipe is installed between the suction hole and the circulation fan, and the circulation fan is installed around the guide pipe to discharge air sucked through the guide pipe to the outside of the guide pipe. delete 3. The method of claim 1 or 2,
The electric heating cookware, characterized in that the rising guide plate and the falling guide plate are formed to be rounded toward each other. 3. The method of claim 1 or 2,
Each of the rising guide plate and the falling guide plate has a circular cross section, and the diameter of the falling guide plate is larger than that of the rising guide plate.

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