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.

Description

technical field [0001] The present invention relates to a steam heating type cooking device for cooking food materials such as vegetables, meat, fish, shellfish and soup, and more particularly, to a steam heating type cooking device capable of Temperature cooking food such as vegetables, fish, shellfish, meat, meat bones, etc., in which steam is the heat supply source, and the evaporated steam can be condensed again by the cooling water temporarily stored in the lid part, thereby preventing humidity during cooking reduce. Background technique [0002] Generally, in order to cook beef bone soup and the like, a method of putting foods such as vegetables, meat, and bones together with water into a large-sized cooking vessel such as a pot, and heating for a long time by heat supply of coal or gas fuel is employed. [0003] However, in the heat supply method using coal or gas fuel, since the heat transferred to the inside of the cooking vessel is not uniform, food material or so...

AI Technical Summary

Problems solved by technology

Also, since the cooking vessel needs to be reheated to the desired temperature after adding water, not only is energy wasted but the cooking time is extended

Therefore, due to prolonged heating, the nutrients in the food are destroyed

Also, the steam evaporates to the outside of the pot, thereby losing the natural taste and aroma of the food

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