U.S. patent application number 11/676102 was filed with the patent office on 2007-09-13 for vapor heating type cooking apparatus.
Invention is credited to Won-Ki Lee.
Application Number | 20070209656 11/676102 |
Document ID | / |
Family ID | 38359001 |
Filed Date | 2007-09-13 |
United States Patent
Application |
20070209656 |
Kind Code |
A1 |
Lee; Won-Ki |
September 13, 2007 |
Vapor Heating Type Cooking Apparatus
Abstract
The present invention relates to a vapor heating type cooking
apparatus cooking food materials using high pressure vapor as a
heat source. A vapor heating type cooking apparatus includes: a
vapor supply section generating the high pressure vapor; a vapor
supply pipe and a vapor discharge pipe for introducing and
discharging the high pressure vapor; a body section including a
vapor introduction opening connected to the vapor supply pipe, an
interior space having a dual structure so as to circulate the high
pressure vapor in the caldron in which food materials are
accommodated, a vapor discharge opening provided between the
interior space and the vapor discharge pipe; a cooling water supply
pipe and a hot water discharge pipe; a lid section including a
cooling water introduction opening connected to the cooling water
supply pipe, a storage space having a dual structure, in which the
cooling water is temporarily stored, and a hot water discharge
opening provided between the storage space and the hot water
discharge pipe; and a control section for controlling introduction
and discharge of the high pressure vapor, the cooling water, and
the hot water.
Inventors: |
Lee; Won-Ki; (Gyeonggi do,
KR) |
Correspondence
Address: |
QUARLES & BRADY LLP
411 E. WISCONSIN AVENUE
SUITE 2040
MILWAUKEE
WI
53202-4497
US
|
Family ID: |
38359001 |
Appl. No.: |
11/676102 |
Filed: |
February 16, 2007 |
Current U.S.
Class: |
126/369 |
Current CPC
Class: |
A47J 36/06 20130101;
A47J 27/17 20130101 |
Class at
Publication: |
126/369 |
International
Class: |
F24D 1/00 20060101
F24D001/00 |
Foreign Application Data
Date |
Code |
Application Number |
Feb 20, 2006 |
KR |
10-2006-0016197 |
Claims
1. A vapor heating type cooking apparatus cooking food materials
using high pressure vapor of a predetermined temperature as a heat
source, the cooking apparatus comprising: a vapor supply section
generating the high pressure vapor of the predetermined
temperature; a vapor supply pipe and a vapor discharge pipe for
introducing and discharging the high pressure vapor of the
predetermined temperature which is generated in the vapor supply
section; a body section comprising a vapor introduction opening
connected to the vapor supply pipe to introduce the high pressure
vapor, an interior space receiving a caldron in which the food
materials are accommodated and having a dual structure for heating
the entire caldron by circulating the high pressure vapor
introduced from the vapor introduction opening, a vapor discharge
opening provided between the interior space and the vapor discharge
pipe for discharging the high pressure vapor; a cooling water
supply pipe through which cooling water of below a predetermined
temperature is introduced and a hot water discharge pipe through
which hot water of above a predetermined temperature is discharged;
a lid section disposed at an upper portion of the body section to
close the caldron, the lid section comprising a cooling water
introduction opening connected to the cooling water supply pipe to
introduce the cooling water, a storage space having a dual
structure, in which the cooling water introduced from the cooling
water introduction opening is temporarily stored to condense the
vapor, and a hot water discharge opening is provided between the
storage space and the hot water discharge pipe to discharge the hot
water; and a control section for controlling introduction and
discharge of the high pressure vapor, the cooling water, and the
hot water.
2. A cooking apparatus according to claim 1, wherein the control
section comprises: a temperature sensor detecting the temperature
of the interior of the body section and the temperature of the
interior of the hot water discharge section; a display window
displaying a result detected by the temperature sensor; a logic
circuit determining the introduction and the discharge of the high
pressure vapor, the cooling water, and the hot water on the basis
of the result detected by the temperature sensor; and an automatic
valve operated by signals transferred by the logic circuit.
3. A cooking apparatus according to claim 1, wherein the hot water
discharge pipe is connected to an external hot water storage tank
to provide the hot water for heating and supply of the hot
water.
4. A cooking apparatus according to claim 1, wherein safety valves
are provided so as to be communicated with the interior space of
the body section and the storage space of the lid section,
respectively to discharge the vapor or the cooling water when the
pressures of the interior space of the body section and the storage
space of the lid section are above a predetermined value.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application claims benefit to Korean Patent Application
No. 10-2006-0016197 filed on Feb. 20, 2006.
STATEMENT OF FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT
[0002] Not applicable.
BACKGROUND OF THE INVENTION
[0003] 1. Field of the Invention
[0004] The present invention relates to a vapor heating type
cooking apparatus for boiling food materials such as vegetables,
meat, fish, and shellfish, medicinal decoctions, etc., and more
particularly to a vapor heating type cooking apparatus which can
boil food materials such as vegetables, fish, shellfish, meat,
bones of meat, etc. at a predetermined temperature, in which vapor
is the heat supply source, and can condense the evaporated vapor
again by temporarily storing cooling water in a lid section to
prevent reduction of moisture during cooking.
[0005] 2. Background of the Related Art
[0006] Conventionally, in order to cook cow bone soup, etc., a
method in which food materials such as vegetables, meat, and bones
are put into a large-sized cooking vessel such as a caldron
together with water and are heated for a long time by heat supply
of briquettes or gas fuels has been used.
[0007] However, in the heat supply method by briquettes or gas
fuels, since heat is ununiformly transferred to the interior of the
cooking vessel, food materials or coagulated soup easily sticks to
the cooking vessel or is burned. Further, in order to prevent this,
it is necessary to continuously stir the cooked materials with a
scoop or the like during cooking.
[0008] Further, in the case in which heat is supplied for a long
time, much moisture is evaporated from foods, and it is necessary
to watch the cooking state to supplement water occasionally during
cooking. Further, since the cooking vessel should be heated to a
predetermined temperature again after supplementing the water,
energy is wasted and the cooking time is delayed. Therefore, the
nutrition in the materials is destroyed due to long time heating.
Further, the vapor is evaporated to the outside of the caldron,
thereby losing the natural taste and smell of the food.
SUMMARY OF THE INVENTION
[0009] Accordingly, the present invention has been developed in
order to solve the above-mentioned problems occurring in the prior
art, and an object of the present invention is to provide a vapor
heating type cooking apparatus which can remove inconveniences for
the user and display the nutrition of food materials and the
natural taste and smell of the food by supplying heat by high
pressure vapor of a predetermined temperature and condensing the
evaporated vapor again with cooling water temporarily stored in a
lid section.
[0010] It is another object of the present invention to provide a
vapor heating type cooking apparatus which can provide hot water
for heating and supply of the hot water using condensation heat of
evaporated vapor.
[0011] In order to accomplish the objects, there is provided a
vapor heating type cooking apparatus cooking food materials using
high pressure vapor of a predetermined temperature as a heat
source, the cooking apparatus comprising: a vapor supply section
generating the high pressure vapor of the predetermined
temperature; a vapor supply pipe and a vapor discharge pipe for
introducing and discharging the high pressure vapor of the
predetermined temperature which is generated in the vapor supply
section; a body section comprising a vapor introduction opening
connected to the vapor supply pipe to introduce the high pressure
vapor, an interior space receiving a caldron in which the food
materials are accommodated and having a dual structure for heating
the entire caldron by circulating the high pressure vapor
introduced from the vapor introduction opening, a vapor discharge
opening provided between the interior space and the vapor discharge
pipe for discharging the high pressure vapor; a cooling water
supply pipe through which cooling water of below a predetermined
temperature is introduced and a hot water discharge pipe through
which hot water of above a predetermined temperature is discharged;
a lid section disposed at an upper portion of the body section to
close the caldron, the lid section comprising a cooling water
introduction opening connected to the cooling water supply pipe to
introduce the cooling water, a storage space having a dual
structure, in which the cooling water introduced from the cooling
water introduction opening is temporarily stored to condense the
vapor, and a hot water discharge opening is provided between the
storage space and the hot water discharge pipe to discharge the hot
water; and a control section for controlling introduction and
discharge of the high pressure vapor, the cooling water, and the
hot water.
[0012] Preferably, the control section may comprise: a temperature
sensor detecting the temperature of the interior of the body
section and the temperature of the interior of the hot water
discharge section; a display window displaying a result detected by
the temperature sensor; a logic circuit determining the
introduction and the discharge of the high pressure vapor, the
cooling water, and the hot water on the basis of the result
detected by the temperature sensor; and an automatic valve operated
by signals transferred by the logic circuit.
[0013] Preferably, the hot water discharge pipe may be connected to
an external hot water storage tank to provide the hot water for
heating and supply of the hot water.
[0014] Preferably, safety valves may be provided so as to be
communicated with the interior space of the body section and the
storage space of the lid section, respectively to discharge the
vapor or the cooling water when the pressures of the interior space
of the body section and the storage space of the lid section are
above a predetermined value.
[0015] As mentioned above, according to the vapor heating type
cooking apparatus of the present invention, since the temperature
distribution of the caldron is uniform and the heat distribution
rate of the caldron is high, the food can be prevented from
sticking to the caldron or being burned. Therefore, the
inconvenience for a user of having to stir the food with a scoop is
remarkably improved.
[0016] Further, since the vapor generated in the lid section is
prevented from being discharged outside by the lid section in which
the cooling water is temporarily stored and is condensed to water
droplets, which drop into the caldron, the amount of the soup is
not reduced and a user does not need to supplement water.
Accordingly, the inconvenience caused by having to supplement water
and wasting energy can be reduced and the cooking time can be
reduced. Therefore, destruction of the nutrients of the materials
can be prevented and the natural taste and smell of the food can be
displayed by shortening the cooking time.
[0017] Further, the hot water of above a predetermined temperature
can be obtained by using the condensation heat of the vapor
generated in the caldron. The hot water can be stored in an
external hot water storage tank for heating or supply of the hot
water and can be provided to a lodging house such as a hotel, a
dormitory, a house, etc., thereby obtaining economical effects such
as saving energy.
BRIEF DESCRIPTION OF THE DRAWINGS
[0018] The above and other objects, features, and advantages of the
present invention will be more apparent from the following detailed
description taken in conjunction with the accompanying drawings, in
which:
[0019] FIG. 1 is a schematic perspective view showing a vapor
heating type cooking apparatus according to the present
invention;
[0020] FIG. 2 is a cross-sectional view showing the vapor heating
type cooking apparatus according to the present invention;
[0021] FIG. 3 is a view for explaining the operation of the vapor
heating type cooking apparatus according to the present invention;
and
[0022] FIG. 4 is a view showing the used state of the vapor heating
type cooking apparatus according to the present invention.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0023] Hereinafter, the structure, the operation, and the effects
of a vapor heating type cooking apparatus according to the present
invention will be described in detail through a preferred
embodiment of the present invention.
[0024] FIG. 1 is a schematic perspective view showing a vapor
heating type cooking apparatus according to the present invention.
FIG. 2 is a cross-sectional view showing the vapor heating type
cooking apparatus according to the present invention. FIG. 3 is a
view for explaining the operation of the vapor heating type cooking
apparatus according to the present invention. FIG. 4 is a view
showing the used state of the vapor heating type cooking apparatus
according to the present invention.
[0025] Referring to FIGS. 1 and 2, the vapor heating type cooking
apparatus 1 according to the present invention receives heat from
high pressure vapor of a predetermined temperature to cook food
materials accommodated in a body section 20.
[0026] The vapor heating type cooking apparatus 1 is provided with
a vapor supply section 10 generating the high pressure vapor of the
predetermined temperature. A vapor supply pipe 40 for introducing
the high pressure vapor of the predetermined temperature, which is
generated in the vapor supply section 10, is connected to the vapor
supply section 10. The body section 20 is provided with a vapor
introduction opening 21 connected to the vapor supply pipe 40 and
has an interior space 22 of a dual structure. The interior space 22
of the body section 20 has a shape capable of receiving a caldron
24. On the other hand, a vapor discharge pipe 50 is connected to
the body section 20 to discharge the high pressure vapor from the
interior space 22, which has been circulated in the interior space
22. Further, a vapor discharge opening 23 is provided in the body
section 20 so as to be communicated with the vapor discharge pipe
50. A lid section 30 for closing the caldron 24 is disposed at an
upper portion of the body section 20. Food materials are
accommodated in the caldron 24.
[0027] The lid section 30 is connected to a cooling water supply
pipe 60 through which cooling water of below a predetermined
temperature is introduced and to a hot water discharge pipe 70
through which hot water of above a predetermined temperature is
discharged. The lid section 30 is provided with a cooling water
introduction opening 31 communicated with the cooling water supply
pipe 60 and a hot water discharge opening 33 communicated with the
hot water discharge pipe 70. Further, the lid section 30 is
provided with a storage space 32 of a dual structure to temporarily
store the cooling water introduced from the cooling water supply
pipe 60.
[0028] On the other hand, safety valves 26 and 35 are installed in
the body section 20 and the lid section 30, respectively. The
safety valves 26 and 35 discharge the high pressure vapor if the
pressures of the interiors of the body section 20 and the lid
section 30 reach a predetermined value as the body section 20 and
the lid section 30 are heated.
[0029] An automatic valve 41, a manometer 43, and a operation timer
42 are provided in the vapor supply pipe 40 and are operated
automatically by the control section 80 or manually by a user to
control the introduction of the high pressure vapor.
[0030] An automatic valve 51 is also provided in the vapor
discharge pipe 50 to control the discharge of the high pressure
vapor.
[0031] Referring to FIG. 3, the vapor heating type cooking
apparatus 1 further includes a control section 80 detecting the
temperatures in the interiors of the caldron 24 of the body section
20 and the hot water discharge opening 33 of the lid section 30 and
determining the introduction and the discharge of the cooling water
and the hot water. Temperature sensors 25 and 34 for detecting
temperature of the caldron 24 and the hot water discharge opening
33 are provided in the caldron 24 and the hot water discharge
opening 33, respectively. Further, although not shown, a logic
circuit determines the introduction and the discharge of the high
pressure vapor, the cooling water, and the hot water on the basis
of a result detected by the temperature sensors 25 and 34. Further,
a display window 81 displays the result detected by the temperature
sensors 25 and 34 and the automatic valves 41, 51, 61, and 71 are
operated according to signals transferred from the logic
circuit.
[0032] Hereinafter, the overall operation of the vapor heating type
cooking apparatus 1 according to the present invention will be
described with reference to FIGS. 3 and 4.
[0033] The vapor supply section 10 such as a boiler generates high
pressure vapor of a high temperature, which is introduced into the
interior space 22 through the vapor supply pipe 40 and the vapor
introduction opening 21 of the body section 20. In the preferred
embodiment of the present invention, it is preferable that the
temperature of the high pressure vapor is 120 to 130 degrees
Celsius.
[0034] The introduced high pressure vapor of a high temperature is
uniformly diffused into the interior space 22 and functions as a
heat source for supplying heat to the caldron to cook food
materials.
[0035] The automatic valve 41, the manometer 43, the operation
timer 42 of the vapor supply pipe 40 control the introduction of
the high pressure vapor in various methods such as an automatic
operation of the control section 80, an operation according to
manipulation of an operation button 82, and an operation according
to time setting of a user. The temperature of the caldron 24 is
determined according to the amount of introduced high pressure
vapor.
[0036] It is preferable that the body section 20 is formed of
stainless steel and has a thickness of more than 0.5 mm to easily
transfer heat using the vapor and to have the durability in view of
the high pressure.
[0037] After the high pressure vapor of a high temperature has been
used as a heat source in the body section 20, it becomes vapor of a
low temperature, which is discharged through the vapor discharge
opening 23 and the vapor discharge pipe 50. The discharged vapor of
a low temperature is returned to the vapor supply section 10 and is
reused as high pressure vapor of a predetermined temperature. The
discharge of the vapor is controlled by the operation of the
automatic valve 51 provided in the vapor discharge pipe 50.
[0038] The cooling water of a low temperature is introduced into
the storage space 32 of the lid section 30 through the cooling
water supply pipe 60 connected to underground water and a water
pipe and the cooling water introduction opening 31 of the lid
section 30. Then, the introduction of the cooling water is
controlled by the operation of the automatic valve 61 provided in
the cooling water supply pipe 60. In the preferred embodiment of
the present invention, it is preferable that the cooling water is
underground water or tap water of below fifteen degrees
Celsius.
[0039] The introduced cooling water of a low temperature is
temporarily stored in the storage space 32 of the lid section 30
and receives condensation heat from the vapor generated in the
caldron 24 to become hot water of a predetermined temperature. The
condensation heat of the vapor is taken by the cooling water so
that water droplets are formed on the outer surface of the storage
space 32 of the lid section 30.
[0040] The lid section 30 not only prevents the vapor evaporated
from the food materials accommodated in the caldron 24 from being
discharged to the outside while the food materials are being cooked
by closing the body section 20 but also prevents the moisture of
the food materials from being reduced by condensing the vapor.
[0041] A connection ring 36 is formed at a central portion on the
upper side of the lid section 30 and is engaged with a hook 38. The
lid section 30 is separated from the body section 20 if the
connection ring 36 is moved upward by a pulley 37.
[0042] It is preferable that the lid section 30 is formed of
stainless steel and has a thickness of more than 0.5 mm to easily
transfer the condensation heat of the vapor to the cooling water
and to have durability with respect to a constant pressure.
[0043] If the temperature of the cooling water temporarily stored
in the storage space 32 is increased to above a predetermined
temperature by the vapor generated in the caldron 24, the control
section 80 operates the automatic valve 71 provided in the hot
water discharge pipe 70 to discharge the hot water.
[0044] That is, the temperature sensor 34 measures the temperature
of the hot water in the hot water discharge opening 33 and
transfers the measured temperature to the logic circuit. Then, the
logic circuit determines the discharge of the hot water on the
basis of the detection result and the automatic valve 71 is
operated according to the signals transferred from the logic
circuit.
[0045] The control section 80 closes the automatic valve 71 of the
hot water discharge pipe 70 if the temperature of the hot water is
below a set value. Further, the control section 80 opens the
automatic valve 71 to maintain the temperature of the discharged
hot water constantly if the temperature of the hot water reaches
the set value. According to the preferred embodiment of the present
invention, it is preferable that the temperature of the interior of
the hot water discharge opening 33 is maintained between 60 and 70
degrees Celsius.
[0046] The hot water of a predetermined temperature is stored in a
hot water storage tank 90 for heating or supply of the hot water
through the hot water discharge pipe 70 and is provided to a
lodging house such as a hotel, a dormitory, and a house, etc.
[0047] On the other hand, if the temperature of the caldron becomes
higher or lower than a set temperature, the automatic valves 41 and
51 of the vapor supply pipe 40 and the vapor discharge pipe 50 are
opened or closed to control the introduction and the discharge of
the vapor, thereby constantly maintaining the temperature of the
caldron 24.
[0048] Further, if the pressure in the interior space 22 of the
body section 20 or the storage space 32 of the lid section 30
becomes excessively high as much vapor or much cooling water is
introduced into the interior space 22 or the storage space 32, the
vapor or the cooling water can be discharged by operating the
safety valves 26 and 35 to safely use the cooking apparatus.
[0049] The temperatures of the caldron 24 and the hot water can be
constantly maintained by manipulating the automatic valves 41, 51,
61, and 71 with operation buttons by a user, with the user seeing
the temperatures indicated on the display window 81 or by setting
an operation timer 42.
[0050] As mentioned above, since the high pressure vapor introduced
into the body section 20 is uniformly diffused in the interior
space 22, the temperature distribution of the caldron 24 is uniform
and the heat distribution rate of the caldron 24 is high, so that
the materials of cow bone soup or dense soup can be prevented from
sticking to the caldron 24 or being burned even after long cooking.
Therefore, the inconvenience for the user of having to stir the
soup with a scoop is remarkably reduced.
[0051] Further, since the vapor generated in the caldron 24 is not
discharged outside by the cooling water temporarily stored in the
storage space 32 of the lid section 30 and is condensed to water
droplets which are formed on the outer surface of the storage space
32 and drop into the caldron 24 again, the amount of soup is not
reduced even after long cooking and water does not need to be
supplemented frequently, thereby removing the inconvenience of
having to supplement water and waste energy and shortening the
cooking time. Therefore, destruction of nutrients in the materials
is prevented by shortening the cooking time and the natural taste
and smell of the food can be displayed by preventing evaporation of
the vapor outside the caldron 24.
[0052] While a preferred embodiment of the present invention has
been described for illustrative purposes, those skilled in the art
will appreciate that various modifications, additions and
substitutions are possible, without departing from the scope and
spirit of the invention as disclosed in the accompanying
claims.
* * * * *