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

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 veg...

AI Technical Summary

Benefits of technology

[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.

Problems solved by technology

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 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.

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