RU1774857C - Cooking device - Google Patents

Abstract

Use 1 at home for cooking. The device comprises a container and a lid with a safety valve and a vessel of water placed in the container, the latter being in communication with the atmosphere. 4 s.p. f-ly, 5 ill.

Description

The invention relates to household appliances and will find application in the preparation of first, second and third courses, as well as in the smoking of products.

A known cooking apparatus such as a pressure cooker, comprising a container, a lid with a safety valve, can be powered by a heater in the form of an electric stove.

However, with excessive heat supply to the food container, the pressure rises above the working one and part of the vapors are predominantly volatile and aromatic vented to the atmosphere, the environment is polluted and the taste of food is reduced due to the loss of aromatic components.

The purpose of the invention is to improve ease of use and food quality.

To achieve this goal, the cooking apparatus comprising a container and a safety cover is provided with a vessel of water in communication with the atmosphere placed in the container. The vessel is mounted with vertical movement and is equipped with a valve for regulating the pressure, as well as a fan located above the vessel. In one embodiment, the device is provided with a food holder disposed in the container and configured with a cavity for receiving liquid seasoning.

In FIG. 1 shows the proposed device; in FIG. 2 - a vessel in the form of a lid with water; in FIG. 3 - heater with a screen; in FIG. 4 - a water lock of a cover; on Fig, 5 - options for containers.

The device contains a container 1, a heater 2 and a cover 3 of a container with a safety valve 4. It is equipped with a vessel 5 with water 6, placed in the container and in communication with the atmosphere. In one embodiment, the vessel is mounted with the possibility of vertical movement relative to the heater; in another, the vessel is equipped with a valve 7 with adjustable bleed pressure, calibrated by the boiling point of water corresponding to the pressure above its mirror. In the third embodiment, the vessel is equipped with a fan 8 located above it. To increase the heating efficiency, the lid is equipped with a clamp 9, mechanically connected to the heater, which can be equipped with a screen 10, thermally connected to

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the walls of the container In order to prevent aromatic components from slipping from the container to the atmosphere, the lid has a water shutter 11 Smkosgi made interchangeable with the prepared dishes: smoker 12, with an additional skewer-skewer 13, placed in a unified pan, in the form of a coffee maker 14 or a teapot. A container for preparing second courses from whole carcasses of 15 animals, fish or birds is provided with a hollow holder 16 filled with liquid seasoning (flavored with dill, cinnamon, etc., water, wine, vinegar, etc.). At the outlet of the hollow holder, nozzles 17 for re-spraying seasoning can be installed

The device is paoo / aeg as follows.

The preparation of the third third b / poi is carried out in a known manner, only the vessel 5, secured by the sid cover 3, is pre-filled with water; if it is equipped with a clip 9, I attract it in addition: with a capacity of 1 to the matron, the thickness is 2 to reduce sheaves between the bottom of the tank ti the surface of the pagreggeller In the case of movable execution of the vessel eto y, I set J to the middle average position, which allows the boiling point of the liquid at a temperature of 100 ° C. After boiling the liquid in the vessel, the water in the vessel also begins to boil. inter The boiling resistance will be proportional to the supply to the inner cavity of the vessel, and the temperature range between the cavity of the vessel and the vessel will be practically constant due to the phase transformation of the liquids on the outer and inner walls of the vessel on the outer liquid pair and condense on the inner wall of the vessel (at the bottom) water boils. Thus, the area of the container adjacent to the bottom of the vessel approaches in temperature to 100 ° C. The displacement vessel to the heater, those. to a hotter zone, increase the heat sink and lower the average temperature in the tank. By shifting the vessel to the lid from the heater, i.e., into the colder zone of the internal cavity of the tank, reduce the hepatic removal and, accordingly, increase the average temperature of the tank without changing the power to the converter (TEN on 1-1.5 kW) or venting overpressure in the cavity of the tank

If the vessel is equipped with a valve 7 with an adjustable pressure for bleeding water vapor at a constant position from the vessel, the temperature in its internal cavity is set according to the pressure of bleeding the valve, and the heat sink and, consequently, the temperature in the internal cavity

capacities are regulated by adjusting the temperature gradient

In the case of using the fan 8 and combining the vessel with the vessel, the excess of pressure in the vessel is also suppressed above the working one, while there is water in the vessel and intensive heat removal due to its boiling. In case of a user oversight and boiling of water in the vessel, a safety valve 4 is activated, which prevents overpressure above a safe value.

In the embodiment of the heater with a screen 10, the latter reduces the heat loss of hot

5 tanks in the surrounding atmosphere.

The water closure 11 of the lid prevents the escape of vapor from the reservoir into the atmosphere due to capillary forces. Thus, with a gap (gap) of not more than 1 µm, the excess pressure in the vessel may amount to tenths of the atmosphere. In the case of cooking the second dishes, an appropriate container is installed between the heater and the lid, the rest is the same,

5 In the case of the preparation of whole carcasses of animals, fish or birds, the holder 16 is filled with liquid seasoning, which in the form of steam or vapor-liquid mixture flows through the internal cavity of the container through

0 the carcass itself, soaking it during the whole preparation.

Thus, the proposed device provides high taste qualities of various dishes due to the preservation of aromatic and volatile components, and also eliminates environmental pollution during cooking

Claims (1)

1. A device for cooking, 0 containing a container and a lid with a safety valve, characterized in that, in order to improve ease of use and improve the quality of food, it is provided with a water container placed in the container, the latter being connected to the atmosphere. 2 Device pop. 1, characterized in that the vessel is mounted for vertical movement. 0 3. The device according to claim 1, characterized in that the vessel is equipped with a valve for regulating the pressure. 4 Device pop. 1, characterized in that the vessel is provided with a 5 above the water with a fan. 5 The device according to claim 1, characterized in that it is provided with a food holder located in the container, made with a cavity for placing liquid seasoning in it. 12 J & FIG. I Yu Fig.Z , - H V FIG. 2 II tf Figure 4 -J3