Steam cooker

Abstract

The present invention relates to a steam cooker, and aims to enable cooking multiple types of menus simultaneously by forming the cooking chambers into a partitioned structure, as well as cooking multiple types of food with different cooking times separately, preventing the mixing of odors from different menus, cooking food quickly while uniformly cooking the entire food by evenly spraying heated steam into the cooking chambers, improving the taste, color, and texture of the food, and reducing the power consumption required to cook the food. A steam cooker according to the present invention comprises: a cooking body comprising a plurality of cooking chambers partitioned by a partition; and a steam supply unit that supplies steam to each of the cooking chambers.

Description

Technology Field

[0001] The present invention relates to a steam cooker, and more specifically, to a steam cooker in which the cooking chamber is formed into a plurality of partitioned sections so that not only can various types of menus be cooked simultaneously at once, but various types of food with different cooking times can also be cooked separately, and the odors of different menus can be prevented from mixing with each other. Background Technology

[0003] Common heating devices used for cooking food include microwave ovens that use high frequency, and gas ovens and electric ovens that apply heat directly to food using heaters.

[0004] Microwave ovens not only have many limitations regarding the types of food that can be cooked but also have the disadvantage of drying out the food after cooking, resulting in a decline in taste. Meanwhile, gas and electric ovens have the disadvantage of longer cooking times and reduced efficiency because air, which has a relatively low density, acts as a heat transfer medium between the heater and the food.

[0005] Recently, a heating cooking device that supplies heat to food using steam (hereinafter referred to as a "steam cooking device") has been developed as an alternative to compensate for the disadvantages of conventional heating cooking devices as described above. By using such a steam cooking device, the food maintains appropriate moisture levels, thereby preserving its flavor, and the steam filling the cooking chamber acts as an effective heat transfer medium, which can shorten cooking time.

[0006] A steam cooker generally includes a steam generator for heating water to generate and supply steam, a water supply device for supplying water to the steam generator, and a drainage device for draining water remaining inside the steam generator. The steam generator includes a steam container in which steam is generated and a steam heater for heating the water supplied to the steam container; the water supply device includes a water tank and a water supply pipe for transferring water stored in the water tank to the steam container; and the drainage device includes a drain pipe connected to the steam container and a drain pump for guiding water remaining in the steam container to the outside of the steam cooker.

[0007] Water stored in the water tank is supplied to the steam container through the water supply pipe, and the steam heater installed inside the steam container receives power and heats the water supplied to the steam container to generate steam. The generated steam is supplied to the cooking room through the steam supply pipe connecting the steam container and the cooking room. Meanwhile, after the cooking process is completed, the water remaining in the steam container is drained to the outside of the steam cooker through the drain pump and drain pipe.

[0008] However, conventional steam cookers have only one cooking chamber, so they cannot cook various menus at the same time, which causes inconvenience in use.

[0009] In addition, conventional steam cookers have a problem where odors from different menus mix when two or more menus are cooked in a single cooking chamber.

[0010] In addition, conventional steam cookers cannot cook multiple menus with different cooking times, and because they cannot efficiently supply steam to the menu, cooking times are prolonged and the taste and texture are degraded. Prior art literature

[0012] Registered Patent Publication No. 10-1083993 The problem to be solved

[0013] The present invention has been devised to solve the problems of the aforementioned prior art, and aims to provide a steam cooker that can not only cook various types of menus simultaneously by forming the cooking chamber into multiple partitioned sections, but also cook various types of food with different cooking times separately, and prevent the mixing of odors from different menus.

[0014] In addition, the purpose is to provide a steam cooker that can cook food quickly and uniformly across its entire surface by evenly distributing heated steam within the cooking chamber, improve the taste, color, and texture of the food, and reduce electricity consumption for cooking. means of solving the problem

[0016] A steam cooker according to one embodiment of the present invention comprises: a cooking body comprising a plurality of cooking chambers partitioned by a partition; and a steam supply unit that supplies steam to each of the cooking chambers.

[0017] And, the steam supply unit comprises: a steam generating unit that generates steam; a superheater unit that heats the steam generated in the steam generating unit to generate superheated steam; a distribution head unit connected to the superheater unit; a supply pipe unit installed in at least one of each cooking chamber and connected to the distribution head unit; a counter pipe unit installed in at least one of the supply pipe unit; and a spray nozzle unit installed in at least one of the counter pipe unit and spraying the steam supplied to the counter pipe unit into the cooking chamber.

[0018] In addition, the above-mentioned opposing tube is positioned to face the upper and lower sides of the receiving portion, respectively, or is positioned to face the upper side of the receiving portion, respectively.

[0019] And, it further includes a mounting rail section installed in at least one of the above-mentioned cooking chambers; and a receiving section mounted on the mounting rail section and having a receiving space for receiving food.

[0020] Additionally, the apparatus further includes a cut forming part installed in the cooking main body and forming a cut on the food before the receiving part is received in the cooking chamber, wherein the cut forming part comprises: a support part installed on the outer surface of the cooking main body and supporting the receiving part before it is introduced into the cooking chamber; an installation plate arranged so as to be spaced apart by a predetermined distance from the upper side of the receiving part supported by the support part; a lifting cylinder that raises and lowers the installation plate relative to the food received in the receiving part; a blade part installed at a certain interval on the bottom surface of the installation plate and forming a cut on the food to a predetermined depth when lowered by the lifting cylinder; an additional blade part arranged on one side and the other side of the blade part respectively and positioned at a higher position than the blade part; and an additional lifting cylinder each coupled to the additional blade part and installed on the bottom surface of the installation plate, which lowers the additional blade part after the lifting cylinder has lowered the blade part to expand the area of ​​the cut. and includes an X-axis moving cylinder that reciprocates the lifting cylinder in the left and right directions after the blade portion and the additional blade portion have been lowered to open the cut portion of the food. Effects of the invention

[0022] The steam cooker according to the present invention has the effect of forming the cooking chamber into a plurality of partitioned structures, thereby enabling the simultaneous cooking of various types of menus at once, as well as allowing the separate cooking of various types of food with different cooking times, and preventing the mixing of odors from different menus.

[0023] In addition, by evenly distributing heated steam throughout the cooking chamber, it is possible to cook food quickly while ensuring that the entire food is cooked uniformly, improve the taste, color, and texture of the food, and reduce the power consumption required for cooking. Brief explanation of the drawing

[0025] FIG. 1 is a perspective view illustrating a steam cooker according to one embodiment of the present invention. FIG. 2 is a front view illustrating the combined state between components applied to a steam cooker according to one embodiment of the present invention. FIG. 3 is a side view illustrating the combined state between components applied to a steam cooker according to one embodiment of the present invention. FIG. 4 is a front view illustrating an example in which a cut forming part is applied to a steam cooker according to one embodiment of the present invention. Specific details for implementing the invention

[0026] The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described in detail below together with the accompanying drawings.

[0027] However, the present invention is not limited to the embodiments disclosed below but may be implemented in various different forms. These embodiments are provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims. Throughout the specification, the same reference numerals refer to the same components.

[0028] Hereinafter, embodiments of the present invention will be described in detail with reference to the attached drawings so that those skilled in the art can easily implement the present invention. However, the present invention may be embodied in various different forms and is not limited to the embodiments described herein. Throughout the specification, similar parts are denoted by the same reference numerals.

[0029] FIG. 1 is a perspective view illustrating a steam cooker according to an embodiment of the present invention, FIG. 2 is a front view illustrating the combined state between components applied to a steam cooker according to an embodiment of the present invention, FIG. 3 is a side view illustrating the combined state between components applied to a steam cooker according to an embodiment of the present invention, and FIG. 4 is a front view illustrating an example in which a cut forming part is applied to a steam cooker according to an embodiment of the present invention.

[0030] A steam cooker (1) according to one embodiment of the present invention is an invention that can cook several types of menus (food items (2)) simultaneously by forming a cooking chamber (11) in a partitioned structure, and can also cook several types of food items (2) with different cooking times separately, prevent the odors of different menus from mixing with each other, and can cook the food items (2) quickly while cooking the entire portion of the food items (2) uniformly by evenly spraying heated steam into the cooking chamber (11).

[0031] To this end, a steam cooker (1) according to one embodiment of the present invention may include at least one of a cooking body part (10), a mounting rail part (15), a receiving part (16), a steam supply part (20), and a cutting part (30).

[0032] The cooking body (10) is formed in the shape of a housing with one side open and an empty space formed inside.

[0033] A cooking chamber (11) is formed in the cooking body (10). The cooking chamber (11) is partitioned by a partition (12). Although FIG. 2 illustrates an example in which one partition is applied and two cooking chambers (11) are formed, it should be noted that the number of partitions and the number of cooking chambers (11) in the steam cooker (1) according to one embodiment of the present invention are not limited to the drawings.

[0034] That is, one or more partitions (12) are applied, and as a result, two or more cooking rooms (11) can be formed.

[0035] At this time, the arrangement position of the partition (12) can be selectively adjusted to form the same area of ​​the cooking chambers (11) or to form different areas between the cooking chambers (11).

[0036] In this way, by dividing the cooking room (11) into multiple parts through the partition (12), it is possible to cook several types of food (2) at once, and prevent the odors generated from different types of food (2) from permeating other food (2), thereby preventing the natural taste of the food (2) from being compromised.

[0037] A door section (13) is installed at the entrance of each cooking chamber (11). The number of door sections (13) is the same as the number of cooking chambers (11). The door section (13) can be connected to the cooking body (10) via a hinge. The door section (13) rotates around the hinge to open or close the cooking chamber (11).

[0038] A steam outlet or steam exhaust pipe is installed in the main cooking body (10) to discharge steam from the cooking chamber (11) to the outside.

[0039] Insulating material is installed on the inner or outer surface of the cooking body (10) to prevent heat from leaking out during the cooking process in the cooking room (11).

[0040] In the cooking body (10), an installation space (14) is formed in which the steam generating unit (21) and the super heater unit (22), which will be described later, are installed.

[0041] The installation space (14) is formed to be separated from the cooking room (11) by a floor surface positioned below the cooking room (11).

[0042] In the installation space (14), in addition to the steam generating part (21), a sheath heater part, a flange heater part, etc. can be further installed.

[0043] And, a control panel (C) for controlling the operation of the steam generating unit (21) is formed in the cooking main body (10).

[0044] The control panel (C) is provided with various control buttons for controlling the steam generator (21), the super heater (22), the sheath heater, and the flange heater.

[0045] The control button may be an on button for turning on the operation of the steam generating unit (21), the super heater unit (22), the sheath heater unit and the flange heater unit, an off button for turning off the operation of the steam generating unit (21), an up button for increasing the heating temperature of the steam generating unit (21), and a down button for decreasing the heating temperature of the steam generating unit (21).

[0046] The mounting rail section (15) is composed of two pairs. The mounting rail section (15) is formed to have an approximately 'L'-shaped cross-section. Also, the mounting rail section (15) is formed to have a constant length.

[0047] A pair of mounting rail sections (15) are installed on one side wall and the other side wall inside the kitchen (11), respectively, and face each other. Through the pair of mounting rail sections (15), one side and the other side of the receiving section (16) can be supported respectively.

[0048] The mounting rail section (15) described above is applied in multiple pairs to support multiple receiving sections (16) and is installed at regular intervals along the vertical direction in the cooking room (11).

[0049] The receiving section (16) is mounted on one side and the other side respectively on the mounting rail section (15).

[0050] The receiving portion (16) can be formed in the shape of a polygonal box with an open top surface and a receiving space formed inside for receiving food (2).

[0051] The receiving section (16) can be moved in a sliding manner along the mounting rail section (15) and received in the cooking chamber (11) or pulled out to the outside of the cooking chamber (11).

[0052] By applying multiple pairs of mounting rail sections (15) to each cooking chamber (11) and mounting a receiving section (16) containing food (2) on each mounting rail section (15), a large amount of food (2) can be cooked at once in one cooking chamber (11).

[0053] Meanwhile, the steam supply unit (20) is configured to supply steam for cooking the food (2) contained in each cooking chamber (11).

[0054] To this end, the steam supply unit (20) may include at least one of a steam generating unit (21), a super heater unit (22), a distribution head unit (23), a supply pipe unit (24), a counter pipe unit (25), and a spray nozzle unit (26).

[0055] The steam generating unit (21) is housed in the installation space (14). The steam generating unit (21) can be formed from a known product capable of generating steam by heating water or other liquids to a high temperature, such as a boiler or a heater.

[0056] A sheath heater may be installed inside the steam generating part (21).

[0057] The super heater unit (22) is housed in the installation space (14). The super heater unit (22) is connected to the steam generating unit (21) through the connecting pipe unit (27).

[0058] Accordingly, the steam generated in the steam generating unit (21) is transferred to the super heater unit (22) through the connecting pipe unit (27).

[0059] The super heater unit (22) heats the steam generated in the steam generator (21) to form superheated steam. More specifically, the super heater unit (22) heats the steam to a temperature above its boiling point to generate superheated steam.

[0060] The distribution head unit (23) is accommodated in the installation space (14). The distribution head unit (23) can be installed on the bottom surface of the cooking room (11).

[0061] The distribution head section (23) is connected to the super heater section (22) through the additional connecting pipe section (28).

[0062] Accordingly, the steam generated in the super heater section (22) is delivered to the distribution head section (23) through the additional connecting pipe section (28).

[0063] The distribution head section (23) includes one first connection hole to which an additional connecting pipe section (28) is connected, and a plurality of second connection holes to which a plurality of supply pipe sections (24) are connected.

[0064] And, a connecting passage connected to the first connecting hole and the second connecting hole is formed inside the distribution head part (23).

[0065] Accordingly, the steam delivered to the distribution head (23) passes sequentially through the connecting passage and the second connecting hole and is delivered to the supply pipe (24).

[0066] The distribution head section (23) and the additional connecting pipe section (28) are connected one-to-one, and each distribution head section (23) is connected to the supply pipe section (24). Then, the supply pipe section (24) is applied to each of the multiple cooking chambers (11). Considering that the food (2) can be cooked using only one of the cooking chambers (11), an electronic valve is installed in each additional connecting pipe section (28).

[0067] The electronic valve performs the function of opening or closing the internal passage of the additional connecting pipe section (28).

[0068] In addition, the control panel (C) may be provided with an opening button for opening each electronic valve and a closing button for closing each electronic valve.

[0069] If you want to cook the food (2) through all the cooking chambers (11), you just need to open all the electronic valves so that steam is supplied to the cooking chambers (11).

[0070] And, if you want to cook the food (2) in only one cooking chamber (11), you just need to open the electronic valve applied to that cooking chamber (11) and close the other electronic valve applied to the cooking chamber (11) that does not contain the food (2). Thus, you can cook the food (2) by supplying steam only to the desired cooking chamber (11).

[0071] For example, the control panel (C) can be applied in a number corresponding to the number of cooking chambers (11).

[0072] For example, if there are two cooking chambers (11), two control panels (C) can also be applied.

[0073] In addition, when there are two cooking chambers (11) and two control panels (C), two steam supply units (20) are also applied. At this time, one steam generating unit (21) is applied, and two super heater units (22) are applied, and the two super heater units (22) can receive steam from one steam generating unit (21).

[0074] And, by controlling the steam supply unit (20) and the super heater unit (22) through each control panel (C), the same or different types of food (2) can be cooked in each other cooking chamber (11).

[0075] The supply pipe section (24) is installed in each cooking room (11). The supply pipe section (24) is installed vertically on the inner wall of the cooking room (11), and its lower end is connected to the second connecting hole.

[0076] The supply pipe section (24) is installed in multiple numbers in each cooking room (11) so that a large amount of steam can be uniformly supplied to the food (2) located in the cooking room (11).

[0077] Based on Figure 2, the supply pipes (24) can be installed vertically in the cooking room (11) and are arranged so as to be spaced apart from each other in the horizontal direction.

[0078] A third connecting hole is formed on one side of the supply pipe section (24) to which the opposing pipe section (25) is connected.

[0079] The third connecting hole is formed at regular intervals along the vertical direction of the supply pipe section (24) so ​​as to connect a plurality of opposing pipe sections (25).

[0080] The opposing pipe section (25) is installed horizontally on the supply pipe section (24). Multiple opposing pipe sections (25) are applied and each is connected to a third connecting hole. At this time, one end of the opposing pipe section (25) is connected to the third connecting hole.

[0081] For example, the opposing pipe section (25) may be positioned to face the upper and lower sides of the receiving section (16) located in the cooking room (11), as shown in FIG. 2.

[0082] As another example, the opposing section (25) may be positioned to face the upper side of the receiving section (16) or to face the lower side of the receiving section (16).

[0083] The spray nozzle section (26) can be applied in multiple numbers and is installed at predetermined intervals along the horizontal direction of the opposing pipe section (25).

[0084] In the case of the opposing pipe section (25) positioned on the top floor based on Fig. 2, spray nozzle sections (26) are installed at regular intervals only on the bottom surface, in the case of the opposing pipe section (25) positioned on the bottom floor, spray nozzle sections (26) are installed at regular intervals only on the top surface, and in the case of the opposing pipe section (25) positioned between the top floor and the bottom floor, spray nozzle sections (26) can be installed at regular intervals on the top surface and the bottom surface, respectively.

[0085] As a result, steam can be supplied from the upper and lower sides of the food through the spray nozzle part (26).

[0086] The spray nozzle section (26) can be applied in six or more units and installed in the opposing pipe section (25) at relatively close intervals, and sprays high-temperature steam from the upper and lower sides of the receiving section (16). In particular, the spray nozzle section (26) can ensure that high-temperature steam is evenly sprayed over the entire cooking chamber (11) and the entire cooking material (2), and that the steam penetrates into the entire interior of the cooking material (2). As a result, the entire cooking material (2) can be cooked efficiently, the cooking material (2) can be cooked quickly, the taste, color, and texture of the cooking material (2) can be improved, and the power required to cook the cooking material (2) can be reduced.

[0087] A spray nozzle part (26) may be installed on the bottom surface of the opposing pipe part (25) positioned on the upper side of the receiving part (16), and a spray nozzle part (26) may be installed on the upper surface of the opposing pipe part (25) positioned on the lower side of the receiving part (16).

[0088] The steam delivered to the internal space of the opposing pipe section (25) is sprayed into the cooking chamber (11) through the spray nozzle section (26).

[0089] And, the food (2) can be cooked using steam sprayed through the spray nozzles (26).

[0090] At this time, a plurality of supply pipe sections (24) are installed in a single cooking chamber (11) at a horizontal distance, a plurality of opposing pipe sections (25) are installed at a vertical distance for each supply pipe section (24), and a plurality of spray nozzle sections (26) are installed at regular intervals along the horizontal direction of the opposing pipe sections (25), thereby providing heat from steam uniformly to the entire portion of the food (2). As a result, the food (2) can be cooked quickly while the entire portion of the food (2) can be cooked uniformly.

[0091] Meanwhile, the cut forming part (30) is configured to form a cut in the food (2) before the receiving part (16) is received in the cooking chamber (11).

[0092] As shown in FIG. 4, the sheath forming part (30) is used exclusively for thick meat, fish, or other thick cooked food (2).

[0093] By forming a cut in the large and thick meat through the cut forming part (30), the inside of the meat can also be cooked efficiently.

[0094] This sheath forming part (30) may include at least one of a support part (31), an installation plate (32), a lifting cylinder (33), a blade part (34), an additional blade part (35), an additional lifting cylinder (36), and an X-axis moving cylinder (37).

[0095] The support part (31) is installed on the outer surface of the cooking body part (10).

[0096] The support part (31) supports the receiving part (16) before it is put into the cooking chamber (11).

[0097] The mounting plate (32) is positioned so as to be spaced apart by a predetermined distance from the upper side of the receiving portion (16) supported by the support portion (31).

[0098] A blade part (34) and an additional lifting cylinder (36), which will be described later, are installed on the bottom surface of the mounting plate (32).

[0099] The lifting cylinder (33) can be formed as a hydraulic cylinder or a pneumatic cylinder.

[0100] The lifting cylinder (33) is positioned on the upper side of the mounting plate (32).

[0101] The piston of the lifting cylinder (33) is coupled to the upper surface of the mounting plate (32).

[0102] The lifting cylinder (33) raises the mounting plate (32) relative to the food (2) received in the receiving section (16).

[0103] The aforementioned control unit is provided with a lowering button for lowering the piston of the lifting cylinder (33) and a raising button for raising the piston of the lifting cylinder (33).

[0104] After placing the receiving portion (16) on the support portion (31), the piston of the lifting cylinder (33) is lowered through the lowering button, thereby allowing the blade portion (34), which will be described later, to be lowered and form a cut in the food (2).

[0105] The blade portions (34) are applied in multiple numbers and are installed on the bottom surface of the mounting plate (32) at regular intervals from each other.

[0106] The blade portion (34) faces the upper surface of the food (2) contained in the receiving portion (16).

[0107] The blade portion (34) is lowered or raised together with the mounting plate (32).

[0108] When the blade portion (34) is lowered, it penetrates into the interior of the food (2) and forms a cut in the food (2) to a predetermined depth.

[0109] For example, the depth of the cut formed in the cooking material (2) may vary depending on the height of the mounting plate (32), the lifting cylinder (33), and the blade part (34).

[0110] To this end, a steam cooker (1) according to one embodiment of the present invention may further include a height adjustment cylinder (40).

[0111] The height adjustment cylinder can be formed as a rodless cylinder or a linear cylinder.

[0112] The height adjustment cylinder (40) is installed vertically on the outer surface of the cooking body (10).

[0113] The piston of the height adjustment cylinder (40) is connected to the X-axis moving cylinder (37).

[0114] Through this height adjustment cylinder (40), the X-axis moving cylinder (37), the mounting plate (32), the lifting cylinder (33), the blade part (34), the additional blade part (35), and the additional lifting cylinder (36) can be uniformly lowered or raised.

[0115] The aforementioned control unit is provided with a lowering button for lowering the piston of the height adjustment cylinder (40) and a raising button for raising the piston of the adjustment cylinder.

[0116] The height adjustment cylinder (40) can be controlled via a lower button or a higher button to adjust the spacing of the blade portion (34) for the food item (2) received in the receiving portion (16). As a result, the operator can adjust the depth of the cut to be formed in the food item (2).

[0117] By making cuts in thick meat or other thick food (2), the high temperature of steam can be efficiently applied to the entire interior of the meat to ensure it is cooked perfectly.

[0118] The additional blade portion (35) is positioned on one side and the other side of the blade portion (34), respectively.

[0119] The additional blade portion (35) is positioned higher than the blade portion (34).

[0120] After the blade portion (34) is lowered first by the lifting cylinder (33) to form a cut in the food (2), the additional blade portion (35) is lowered to open the cut formed in the food (2).

[0121] The size of the cut formed in the meat can be expanded through the additional blade portion (35) so that the high temperature of the steam can penetrate into the meat.

[0122] At this time, after the blade portion (34) first forms a cut in the food (2), the additional blade portion (35) may form a thinner thickness by opening the cut formed in the food (2) by the action of the additional blade portion (35).

[0123] As a result, the manufacturing cost of the blade portion (34) can be reduced, and the resistance of the food (2) applied to the blade portion (34) can be reduced.

[0124] The additional lifting cylinder (36) can be formed as a hydraulic cylinder or a pneumatic cylinder.

[0125] An additional lifting cylinder (36) is installed on the bottom surface of the mounting plate (32).

[0126] The additional lifting cylinder (36) has a piston that is coupled to the upper surface of the additional blade part (35).

[0127] The additional lifting cylinder (36) raises the additional blade portion (35) relative to the food (2) received in the receiving portion (16).

[0128] The additional lifting cylinder (36) can control the entire additional blade portion (35) to penetrate into the interior of the food (2) or only a part of it to penetrate into the interior of the food (2).

[0129] The aforementioned control unit is provided with a lowering button for lowering the piston of the additional lifting cylinder (36) and a raising button for raising the piston of the additional lifting cylinder (36).

[0130] As described above, the blade portion (34) is lowered through the lifting cylinder (33) to first form a cut on the food (2) contained in the receiving portion (16), and then the piston of the additional lifting cylinder (36) is lowered by pressing the lowering button, thereby allowing the additional blade portion (35) to be lowered and form a cut on the food (2).

[0131] The X-axis moving cylinder (37) is configured to open the cut portion formed in the food (2).

[0132] The X-axis moving cylinder (37) can be formed as a rodless cylinder or a linear cylinder.

[0133] The piston of the X-axis moving cylinder (37) is connected to the lifting cylinder (33).

[0134] After the blade portion (34) and the additional blade portion (35) are sequentially lowered and penetrate into the interior of the food (2), the X-axis moving cylinder (37) moves the lifting cylinder (33) back and forth in the left and right directions to open the cut portion of the food (2).

[0135] The aforementioned control panel (C) is further provided with an operating button for operating the X-axis moving cylinder (37).

[0136] When the operation button is pressed, the X-axis moving cylinder (37) is programmed so that the piston is repeatedly moved in the left and right directions for about 5 to 30 seconds and then stops.

[0137] Accordingly, the blade portion (34) and the additional blade portion (35) are moved repeatedly in the left and right directions inside the food (2) for 5 to 30 seconds, thereby opening the cut portion.

[0138] By opening the cut portion, the high temperature of the steam generated from the steam generating part (21) can be allowed to penetrate more efficiently into the interior of the food (2). As a result, the food (2) can be cooked more efficiently.

[0139] In this way, after forming a cut in the food item (2) through the blade section (34) and the additional blade section (35), the respective lifting buttons are pressed to raise the blade section (34) and the additional blade section (35), and the receiving section (16) is placed in the cooking chamber (11), and then the steam supply section (20) is operated to cook the food item (2) placed in the receiving section (16).

[0140] A person skilled in the art to which the present invention pertains will understand that the present invention may be implemented in other specific forms without altering its technical concept or essential features. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive. The scope of the present invention is defined by the claims set forth below rather than by the detailed description above, and all modifications or variations derived from the meaning and scope of the claims and equivalent concepts should be interpreted as being included within the scope of the present invention. Explanation of the symbols

[0142] 1 : Steam cooker 10 : Cooking body 11: Kitchen 12: Partition section 13: Door section 14: Installation space 15: Mounting rail section 16: Receiving section 20 : Steam supply unit 21 : Steam generation unit 22: Super heater section 23: Distribution head section 24: Supply pipe section 25: Opposing pipe section 26: Spray nozzle section 27: Connecting pipe section 28: Additional connecting pipe section 30: Sheath forming section 31: Base 32: Mounting plate 33: Lifting cylinder 34: Blade part 35: Additional blade section 36: Additional lifting cylinder 37 : X-axis movement cylinder 40 : Height adjustment cylinder

Claims

Claim 1 A steam cooker comprising: a cooking body comprising a plurality of cooking chambers partitioned by a partition; and a steam supply unit that supplies steam to each of the cooking chambers. Claim 2 In claim 1, the steam supply unit comprises: a steam generating unit that generates steam; a superheater unit that heats the steam generated in the steam generating unit to generate superheated steam; a distribution head unit connected to the superheater unit; a supply pipe unit installed in at least one of each cooking chamber and connected to the distribution head unit; a counter pipe unit installed in at least one of the supply pipe unit; and a spray nozzle unit installed in at least one of the counter pipe unit and spraying the steam supplied to the counter pipe unit into the cooking chamber. Claim 3 In paragraph 2, the above-mentioned opposing tube portion is positioned to face the upper and lower sides of the receiving portion, respectively, or is positioned to face the upper side of the receiving portion, respectively, in a steam cooker. Claim 4 A steam cooker according to claim 1, further comprising: a mounting rail section installed in at least one of the respective cooking chambers; and a receiving section mounted on the mounting rail section and having a receiving space for receiving food to be cooked. Claim 5 In claim 4, the invention further comprises a cut forming part installed in the cooking main body and forming a cut on the food before the receiving part is received in the cooking chamber, wherein the cut forming part comprises: a support part installed on the outer surface of the cooking main body and supporting the receiving part before it is introduced into the cooking chamber; an installation plate arranged to be spaced apart by a predetermined distance from the upper side of the receiving part supported by the support part; a lifting cylinder that raises and lowers the installation plate relative to the food received in the receiving part; a blade part installed at a certain interval on the bottom surface of the installation plate and forming a cut on the food to a predetermined depth when lowered by the lifting cylinder; an additional blade part arranged on one side and the other side of the blade part respectively and positioned at a higher position than the blade part; and an additional lifting cylinder each coupled to the additional blade part and installed on the bottom surface of the installation plate, which lowers the additional blade part after the lifting cylinder has lowered the blade part to expand the area of ​​the cut. A steam cooker comprising an X-axis moving cylinder that reciprocates the lifting cylinder in the left and right directions to open the cut portion of the food after the blade portion and the additional blade portion have been lowered.

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