Cooking equipment

Abstract

This specification relates to cooking appliances, and more specifically, to a cooking appliance comprising a lid and a body, wherein the inner pot is heated by induction heating. One embodiment of the cooking appliance includes an air intake formed in the bottom housing and an exhaust port formed in the outer housing, but does not include additional components (e.g., a fan or air guide) for reducing the temperature of the enclosed internal space formed by the inner housing, outer housing, and bottom housing of the body. External air flowing in through the air intake absorbs heat energy from the internal space of the body and is exhausted through the exhaust port. This achieves cooling of the internal space of the body.

Description

Technical Field

[0001] This specification relates to cooking equipment, and more specifically, to a cooking device comprising a detachable lid and a body, wherein the inner pot is heated by induction heating. Background Technology

[0002] A cooking appliance, typically called a rice cooker or cooker, is a device that heats food contained in an inner container. This inner container, called the inner pot, is housed within a space formed inside the main body of the cooking appliance. Heat is supplied to the inner pot while it is contained within this space and the space is sealed with a lid, thus heating the food inside. In recent years, cooking appliances that utilize induction heating to supply heat to the inner pot have become widely popular.

[0003] Figure 1 It is a cross-sectional view of existing cooking equipment.

[0004] Reference Figure 1 The existing cooking device 1 includes a lid 120, an inner pot 130, and a body 170.

[0005] The lid 120 is joined to the body 170, thereby sealing the inner pot receiving space 172 formed inside the body 170. A pressure cone 110 is disposed on the upper surface of the lid 120. The pressure cone 110 serves to maintain a constant pressure inside the inner pot 130 when cooking food contained in the inner pot 130 with the lid 120 and the body 170 joined and the inner pot receiving space 172 sealed.

[0006] The inner pot 130 is a container for storing food to be cooked or already cooked. The inner pot 130 is housed in an inner pot housing space 172 formed in the main body 170.

[0007] The main body 170 is a hollow cylindrical shape with one open side. An inner pot 130 is housed in an inner pot receiving space 172 formed in the main body 170. A lid 120 is attached to the open side of the main body 170, thereby sealing the inner pot receiving space 172.

[0008] like Figure 1 As shown, the body 170 includes: an inner shell 141 forming an inner pot accommodating space 172; an outer shell 142 forming the outer surface of the body 170; and a bottom shell 143 forming the bottom surface of the body 170.

[0009] An electronic device 181, a heating coil 182, and a power transmission coil 183 are respectively disposed in the sealed internal space 144 formed by the combination of the inner shell 141, the outer shell 142, and the bottom shell 143.

[0010] The electronic device 181 is a device powered by electricity supplied through an external power source or a power transmission coil 183.

[0011] If a high-frequency current is supplied to the heating coil 182, a magnetic field is generated in the heating coil 182. If eddy currents are induced in the inner pot 130 by the magnetic field generated in the heating coil 182, Joule heating is generated in the inner pot 130 due to the resistivity, eddy current loss, and hysteresis loss of the inner pot 130. Thus, the inner pot 130 is heated.

[0012] The power transmission coil 183 receives power from the working coil of the induction heating device (not shown). The current induced in the power transmission coil 183 is supplied to the heating coil 182, which is electrically connected to the power transmission coil 183, thereby enabling heating of the inner pot 130 based on the heating coil 182.

[0013] If current is supplied to the heating coil 182 and the inner pot 130 is heated, the heat generated in the inner pot 130 is transferred to the body 170. As a result, the temperature of the body 170 rises.

[0014] like Figure 1 As shown, if the inner pot 130 is heated, the temperature of the inner shell 141 adjacent to the inner pot 130 is relatively higher than the temperature of the outer shell 142 or the bottom shell 143. As a result, in the sealed internal space 144 formed by the combination of the inner shell 141, the outer shell 142 and the bottom shell 143, the temperature around the inner shell 141 increases, causing the air around the inner shell 141 to rise (aa).

[0015] On the other hand, within the internal space 144, the temperature around the outer casing 142 is relatively lower than the temperature around the inner casing 141. Consequently, the air (bb) flowing towards the outer casing 142 descends (cc) around the outer casing 142. The air descending around the outer casing 142 then flows again towards the inner casing 141 (dd).

[0016] Ultimately, as the inner pot 130 is heated, hot air circulates within the enclosed internal space 144 of the body 170, as indicated by arrows aa, bb, cc, and dd. However, since no additional components for cooling (e.g., heat sinks or fans) are configured in the enclosed internal space 144, the temperature of the internal space 144 remains high during the heating of the inner pot 130.

[0017] As described above, during the heating of the inner pot 130, the temperature of the electronic device 181 disposed in the inner space 144 rises due to the high-temperature air circulating inside the inner space 144. As a result, the possibility of malfunction of the electronic device 181 increases.

[0018] Furthermore, if the temperature of the inner space 144 remains high due to the high-temperature air circulating inside the inner pot 130 while it is being heated, the user is more likely to be burned when a part of their body comes into contact with the outer shell 142.

[0019] On the other hand, Patent Document 1 (Japanese Patent No. 3006588) discloses a rice cooker that has the function of cooling rice after cooking is finished. Figure 2 It is a cross-sectional view of the rice cooker disclosed in Patent Document 1.

[0020] exist Figure 2 The rice cooker includes a main body 21 and a lid 22 hinged to the main body 21. An inner pot 3 is housed in the inner pot receiving space of the main body 21. The inner pot 3 is heated by a working coil 25.

[0021] A cooling fan 34 and an air supply fan 32 are respectively arranged in the internal space 24 of the main body 21.

[0022] If the cooling fan 34 is driven, external air flows into the internal space 24 through the air intake 35, and the incoming air cools the power transistors and rectifier diode bridge disposed in the internal space 24.

[0023] Furthermore, in Patent Document 1, when the cooking of the food contained in the inner pot 23 is finished, the blower fan 32 is activated. The air W generated by the blower fan 32 flows into the air supply channel P formed by the pipe 30 and the annular channel 31. The air W flowing into the air supply channel P flows into the annular gap C formed between the inner pot 23 and the body 21, thereby cooling the inner pot 23.

[0024] According to Patent Document 1, a plurality of constituent elements for the internal space 24 of the cooling body 21, such as a cooling fan 34, a blower fan 32, a pipe 30, and an annular channel 31, need to be arranged in the internal space 24. As a result, the structure of the internal space 24 of the rice cooker becomes complex and the manufacturing cost of the rice cooker increases.

[0025] In addition, there is a problem of noise generated due to the driving of the cooling fan 34 or the air supply fan 32.

[0026] Furthermore, Patent Document 1 does not explicitly disclose a structure for discharging high-temperature air generated after cooling the power transistor, the rectifier diode bridge, or the inner pot 23 to the outside of the body 21.

[0027] In addition, such as Figure 2 As shown, due to the complex structure and shape of the internal space 24, the airflow in the internal space 24 becomes unsmooth, making it difficult to achieve effective cooling of the internal space 24.

[0028] A rice cooker with a heat dissipation structure is disclosed in Patent Document 2 (Korean Patent Publication No. 2000-0051156). Figure 3 It is a cross-sectional view of the rice cooker disclosed in Patent Document 2.

[0029] Figure 3 The rice cooker contains high-heat-generating components such as a control board 41, a switching element 42, and a capacitor 43. To cool these high-heat-generating components, a heat sink 51 and a fan 52 are installed inside the main body.

[0030] If the blower fan 52 is driven, cold air flowing in from the outside flows into the body. The incoming air moves towards the radiator 51 by means of the air guide 53 and the guide partition 55, thereby cooling the radiator 51. The air heated by the radiator 51 is discharged to the outside of the body through the exhaust port 54.

[0031] According to Patent Document 2, multiple components for cooling the interior of the main body, such as a radiator 51, a fan 52, an air guide 53, and a guide partition 55, need to be arranged within the interior space of the main body. This makes the internal structure of the main body complex and increases the manufacturing cost of the rice cooker.

[0032] In addition, there is a problem of noise generated due to the driving of the air supply fan 52.

[0033] In addition, such as Figure 3 As shown, due to the complex structure and shape of the internal space of the main body, the airflow inside the main body becomes unsmooth, making it difficult to effectively cool multiple high-heat-generating components. Summary of the Invention

[0034] The problem that the invention aims to solve

[0035] The purpose of this specification is to provide a cooking appliance that, when the inner pot contained within the main body is heated, can effectively reduce the temperature of the internal space of the main body through natural convection without the need for additional components for cooling.

[0036] In addition, the purpose of this specification is to provide a cooking device that does not have additional components for cooling and achieves cooling of the internal space of the body through a structure that is simpler than that of the prior art, thereby simplifying the manufacturing process and reducing manufacturing costs, and enabling an increase in the size of the inner pot.

[0037] Furthermore, the purpose of this specification is to provide a cooking appliance that reduces the likelihood of malfunctions of electronic devices housed within the main body and improves durability by lowering the temperature of the internal space of the main body when the inner pot housed within the main body is heated.

[0038] In addition, the purpose of this specification is to provide a cooking device that can reduce the possibility of a user being burned when a part of the user's body comes into contact with the outer surface of the main body by lowering the temperature of the outer surface of the main body when the inner pot contained in the main body is heated.

[0039] In addition, the purpose of this specification is to provide a cooking device whose internal cooling space is not easily visible to the user, thereby enhancing its aesthetics.

[0040] In addition, the purpose of this instruction manual is to provide a cooking appliance that is resistant to stains and easy to clean.

[0041] In addition, the purpose of this specification is to provide a cooking device in which the air intake and exhaust ports for cooling the internal space of a cylindrical body are configured in a manner that does not affect aesthetics.

[0042] In addition, the purpose of this specification is to provide a cooking device in which the air intake and exhaust ports are arranged in a manner that does not affect the aesthetics of the body having a symmetrical shape that does not distinguish between front and back or left and right.

[0043] In addition, the purpose of this manual is to provide a cooking device that allows users to easily move or store it in a storage space.

[0044] In addition, the purpose of this specification is to provide a cooking device that can be used omnidirectionally in an induction heating device.

[0045] In addition, the purpose of this specification is to provide a cooking appliance that can cool the internal storage space of the main body while maintaining a compact size for easy movement or storage.

[0046] The purpose of this specification is not limited to the purposes mentioned above, and other purposes and advantages not mentioned herein will become clearer from the embodiments described below. Furthermore, the purposes and advantages of this specification can be achieved through the plurality of constituent elements and combinations thereof recited in the claims.

[0047] Technical solutions to the problem

[0048] A cooking apparatus according to one embodiment of this specification may include: an inner pot; a body forming an inner pot receiving space for accommodating the inner pot; and a lid engaging with one side of the body to seal the inner pot receiving space.

[0049] In one embodiment of this specification, the body may include: a body handle disposed on one side of the body; an air intake formed on one side of the body to allow air to flow into the interior space of the body; and an exhaust port formed at a position corresponding to the body handle to exhaust the air flowing into the interior space to the outside.

[0050] One embodiment of the cooking apparatus in this specification includes an air intake formed in the bottom housing and an exhaust port formed in the outer housing, but does not include additional components (e.g., a heat sink or a fan) for reducing the temperature of the enclosed internal space formed by the inner housing, outer housing, and bottom housing of the main body. External air flowing in through the air intake absorbs heat energy from the internal space of the main body and is discharged through the exhaust port.

[0051] In one embodiment of this specification, the air intake may be formed on one side of the bottom housing of the body.

[0052] In one embodiment of this specification, the bottom housing includes: a first bottom portion forming the bottom surface of the body; and a second bottom portion formed in a stepped manner with respect to the first bottom portion. The air intake may be formed on the second bottom portion.

[0053] In one embodiment of this specification, a guide portion may be formed on the lower surface of the body handle, the guide portion being configured to face the exhaust port and spaced apart from the end of the exhaust port by a predetermined interval.

[0054] In one embodiment of this specification, the distance between the end of the guide portion and the end of the exhaust port may be less than 1 / 2 of the length of the side portion of the body handle.

[0055] In one embodiment of this specification, air discharged through the exhaust port can flow towards the side portion of the body handle through the space between the end of the guide portion and the end of the exhaust port.

[0056] In one embodiment of this specification, the guide portion may include a first guide portion and a second guide portion, each having an arc shape. One end of the first guide portion and one end of the second guide portion may be connected to each other.

[0057] In one embodiment of this specification, the distance between the connection point of the first guide portion and the second guide portion and the end of the exhaust port may be less than the distance between the other end of the first guide portion and the end of the exhaust port or the distance between the other end of the second guide portion and the end of the exhaust port.

[0058] In one embodiment of this specification, the body handle may be formed of a non-metallic material.

[0059] In one embodiment of this specification, a cover may be attached to the upper part of the cover. The cover may be formed of a metallic material.

[0060] In one embodiment of this specification, the lower surface of the body may be formed of a non-metallic material.

[0061] In one embodiment of this specification, the outer surface of the body may be formed of a metallic material.

[0062] In one embodiment of this specification, the inner pot can be heated by power wirelessly supplied from an external device.

[0063] In one embodiment of this specification, a cover handle may be provided on one side of the cover.

[0064] In one embodiment of this specification, the body may be formed in a cylindrical shape.

[0065] In one embodiment of this specification, when the body is placed on top of the induction heating device, the inner pot can be heated by the induction heating device regardless of the direction in which the outer surface of the body faces.

[0066] Alternatively, another embodiment of the cooking apparatus in this specification may include: an inner pot, heated by power wirelessly supplied from an external device; a body forming an inner pot receiving space; and a lid, which engages with one side of the body to seal the inner pot receiving space.

[0067] In one embodiment of this specification, the body may include: an inner shell forming the inner pot accommodating space; an outer shell forming the outer surface of the body; a bottom shell forming the bottom surface of the body; an air intake formed in the bottom shell and communicating with the internal space formed by the inner shell, the outer shell, and the bottom shell; and an exhaust port formed in the outer shell and communicating with the internal space.

[0068] In one embodiment of this specification, the bottom housing may include: a first bottom portion forming the bottom surface of the body; and a second bottom portion formed in a stepped manner with respect to the first bottom portion. The air intake may be formed on the second bottom portion.

[0069] In one embodiment of this specification, the body may further include a body handle disposed at the upper end of the body. The vent may be formed at a position corresponding to the position of the body handle.

[0070] In one embodiment of this specification, a guide portion may be formed on the lower surface of the body handle, the guide portion being configured to face the exhaust port and spaced apart from the end of the exhaust port by a predetermined interval.

[0071] In one embodiment of this specification, the distance between the end of the guide portion and the end of the exhaust port may be less than 1 / 2 of the length of the side portion of the body handle.

[0072] In one embodiment of this specification, air discharged through the exhaust port can flow towards the side portion of the body handle through the space between the end of the guide portion and the end of the exhaust port.

[0073] In one embodiment of this specification, the guide portion may include a first guide portion and a second guide portion, each having an arc shape. One end of the first guide portion and one end of the second guide portion may be connected to each other.

[0074] In one embodiment of this specification, the distance between the connection point of the first guide portion and the second guide portion and the end of the exhaust port may be less than the distance between the other end of the first guide portion and the end of the exhaust port or the distance between the other end of the second guide portion and the end of the exhaust port.

[0075] In one embodiment of this specification, the body handle may be formed of a non-metallic material.

[0076] In one embodiment of this specification, a cover may be attached to the upper part of the cover. The cover may be formed of a metallic material.

[0077] In one embodiment of this specification, the bottom housing may be formed of a non-metallic material.

[0078] In one embodiment of this specification, a cover handle may be provided on one side of the cover.

[0079] In one embodiment of this specification, the body may be formed in a cylindrical shape.

[0080] In one embodiment of this specification, when the body is placed on top of the induction heating device, the inner pot can be heated by the induction heating device regardless of the direction in which the outer surface of the body faces.

[0081] Invention Effects

[0082] According to one embodiment of this specification, when the inner pot housed in the main body of the cooking apparatus is heated, air flowing into the intake port is discharged through the exhaust port via natural convection, thereby cooling the internal space of the main body. As described above, in the cooking apparatus of one embodiment of this specification, the temperature of the internal space of the main body can be reduced more effectively by natural convection without the need for additional cooling components such as fans or air guides. Therefore, by omitting components such as fans or air guides, cooling of the internal space of the main body is achieved through a simpler structure compared to the prior art, thereby simplifying the manufacturing process of the cooking apparatus, reducing manufacturing costs, and enabling an increase in the size of the inner pot.

[0083] In particular, even without using a fan to force external air into the internal space of the unit, cooling is achieved through natural convection, so no noise caused by the operation of a fan occurs during the operation of the cooking device.

[0084] Furthermore, according to one embodiment of this specification, when the inner pot housed in the main body of the cooking appliance is heated, the electronic device disposed within the internal space of the main body is cooled. Therefore, the likelihood of malfunction of the electronic device housed within the internal space of the main body is reduced, thereby improving the durability of the cooking appliance.

[0085] Furthermore, according to one embodiment of this specification, when the inner pot housed in the main body of the cooking appliance is heated, the temperature of the internal space of the main body decreases, and therefore the temperature of the outer surface of the main body also decreases. Therefore, during the use of the cooking appliance, if a part of the user's body comes into contact with the outer surface of the main body, the possibility of the user being burned can be reduced.

[0086] In addition, in one embodiment of this specification, the aesthetics of the cooking device are enhanced because the air intake and exhaust ports used for cooling the internal space of the main body are not easily exposed to the user's view during the use of the cooking device.

[0087] In one embodiment of this specification, the outer surface of the cooking appliance body can be made of a metallic material. Additionally, the upper surface of the lid, which is completely separate from the body, can also be made of a metallic material. Therefore, the cooking appliance is resistant to contamination, and users can easily clean it.

[0088] Furthermore, in one embodiment of this specification, the cooking appliance body has a cylindrical shape, and apart from the handle, no other components are disposed on the outer surface of the body, thus achieving a more aesthetically pleasing appearance compared to existing cooking appliances. As described above, an air intake and an exhaust port are provided to cool the internal space of the cylindrical body. In one embodiment of this specification, the air intake and exhaust ports are respectively disposed in positions that are not easily seen by the user, thus improving the cooling performance of the cooking appliance without compromising its aesthetic appeal.

[0089] Furthermore, in one embodiment of this specification, the cooking device has a symmetrical shape without a front-back or left-right distinction, thus offering enhanced aesthetics compared to existing cooking devices. As described above, an air intake and an exhaust port are provided to cool the internal space of the symmetrically shaped body. In one embodiment of this specification, the air intake and exhaust ports are respectively positioned in locations that are not easily visible to the user, thus improving the cooling performance of the cooking device without compromising its aesthetics.

[0090] On the other hand, existing cooking appliances receive power wiredly via cables connected to a socket, thus remaining in a fixed location and not stored in a storage space, and are not frequently moved by the user. However, a cooking appliance according to an embodiment of this specification can receive power wirelessly via an induction heating device. Therefore, the user can draw the cooking appliance from the storage space and place it on the induction heating device while cooking, and then store the cooking appliance back into the storage space once cooking is complete. According to an embodiment of this specification, the user can easily lift the main body or lid using the body handle and the lid handle, thus allowing the user to easily move the cooking appliance and simplifying its storage.

[0091] Furthermore, in one embodiment of this specification, when the cooking apparatus receives power from the induction heating device, the power is supplied to the interior of the cooking apparatus through the lower surface of the body that contacts the induction heating device. Therefore, in order to uniformly distribute the power to the interior of the cooking apparatus, it is advantageous that the lower surface of the body is circular. Additionally, since the lower surface of the body is circular, when the cooking apparatus is placed on top of the induction heating device, the power can be uniformly distributed to the interior of the cooking apparatus regardless of the orientation of the cooking apparatus. According to one embodiment of this specification, the lower surface of the cooking apparatus is circular, therefore the cooking apparatus can be used non-directionally on the induction heating device.

[0092] On the other hand, during the operation of the cooking device, the internal storage space needs to be cooled. If the size of the cooking device is not limited, the size of the internal storage space can be made larger, and space can be provided inside the storage space for cooling devices such as fans or air guides. However, the cooking device of one embodiment of this specification receives power from an induction heating device, so the size of the cooking device is limited according to the size of the induction heating device and the size of the heating area. In addition, unlike conventional cooking devices, the cooking device of one embodiment of this specification is frequently moved and stored, so the cooking device preferably has a compact size to allow users to easily move and store the cooking device. Therefore, the size of the cooking device is limited to a specified size or less. In addition, even if the size of the cooking device is limited to a specified size or less, the size of the inner pot accommodating space inside the body should not be reduced. Therefore, if the size of the cooking device is limited, it is not possible to arrange cooling devices such as fans or air guides in the internal storage space. According to one embodiment of this specification, even when the size of the cooking device is limited to a specified size, cooling of the internal storage space can be achieved without the need for cooling devices such as fans or air guides. Therefore, the overall size of the cooking equipment becomes compact, preventing a reduction in the size of the inner pot's storage space due to the configuration of the cooling device. Attached Figure Description

[0093] Figure 1 It is a cross-sectional view of existing cooking equipment.

[0094] Figure 2 It is a cross-sectional view of the rice cooker disclosed in Patent Document 1.

[0095] Figure 3 It is a cross-sectional view of the rice cooker disclosed in Patent Document 2.

[0096] Figure 4 This is a perspective view showing the cooking apparatus of an embodiment of this specification in a separated state, with the lid, inner pot, and main body separated.

[0097] Figure 5 This is a cross-sectional view showing the combined state of the lid, inner pot, and body of a cooking apparatus according to an embodiment of this specification.

[0098] Figure 6 This is a perspective view showing the air intake and exhaust port of a cooking apparatus according to an embodiment of this specification.

[0099] Figure 7 Indicates from Figure 6 The lower part of the cooking device shown is observed to reveal the main body handle and exhaust port.

[0100] Figure 8 This is a perspective view showing the air intake and exhaust port of a cooking apparatus according to another embodiment of this specification.

[0101] Figure 9 Indicates from Figure 8 The lower part of the cooking device shown is observed to reveal the main body handle and exhaust port.

[0102] Figure 10 This is a perspective view showing the air intake and exhaust port of a cooking apparatus according to another embodiment of this specification.

[0103] Figure 11 Indicates from Figure 10 The lower part of the cooking device shown is observed to reveal the main body handle and exhaust port. Detailed Implementation

[0104] The foregoing objects, features, and advantages will now be described in detail with reference to the accompanying drawings, thereby enabling those skilled in the art to readily implement the technical concepts outlined in this specification. In the course of describing this specification, detailed descriptions of relevant well-known technologies will be omitted if they are deemed to obscure the main points of the specification. Preferred embodiments of this specification will now be described in detail with reference to the accompanying drawings. In the drawings, the same reference numerals denote the same or similar constituent elements.

[0105] In the following text, the phrase "arbitrary structure is arranged on the upper (or lower) part" of a constituent element or on the upper (or lower) part of a constituent element" can not only indicate that the arbitrary structure is connected to the top (or bottom) surface of the constituent element, but also indicate that other structures may be provided between the constituent element and the arbitrary structure arranged on (or below) the constituent element.

[0106] Furthermore, when a constituent element is described as being "connected", "combined", or "linked" with other constituent elements, it should be understood that the constituent elements can be directly connected or linked to each other, or other constituent elements can be "set" between each constituent element, or each constituent element can be "connected", "combined", or "linked" through other constituent elements.

[0107] Figure 4 This is a perspective view showing the cooking apparatus of one embodiment of this specification in a separated state, with the lid, inner pot, and main body separated. Additionally, Figure 5 This is a cross-sectional view showing the combined state of the lid, inner pot, and body of a cooking apparatus according to an embodiment of this specification.

[0108] Referring to the accompanying drawings, a cooking apparatus 100 according to one embodiment of this specification includes a lid 120, an inner pot 130, and a body 170.

[0109] The lid 120 is joined to the body 170, thereby sealing the inner pot-receiving space 172 formed inside the body 170. Therefore, the lid 120 has a shape corresponding to the inner pot-receiving space 172 of the body 170. For example, in... Figure 4 In one embodiment, the cross-section of the cover 120 is circular, but the shape of the cover 120 may vary according to the embodiment.

[0110] As shown in the figure, the cover 120 of one embodiment of this specification is a detachable cover. That is, the cover 120 of one embodiment of this specification is not hinged to the body 170, but is completely detached from the body 170. As described above, if the cover 120 is completely detached from the body 170, it becomes easy to move, clean, or repair the cover 120 and the body 170 respectively.

[0111] A pressure cone 110 is disposed on the upper surface of the lid 120. The pressure cone 110 serves to maintain a constant pressure inside the inner pot 130 when food is cooked in the inner pot 130, with the lid 120 and the body 170 combined and the inner pot accommodating space 172 sealed. For example, if the pressure inside the inner pot 130 is higher than a preset pressure, the pressure cone 110 rises due to the steam inside the inner pot 130, thereby releasing some of the steam.

[0112] In addition, a soundproof cap 112 is provided around the pressure cone 110, and the soundproof cap 112 has a built-in sound-absorbing component for reducing the noise generated when steam is discharged from the pressure cone 110.

[0113] A cover 114 is attached to the upper surface of the cover 120. An electronic or mechanical device for controlling or driving the cooking equipment 100 may be disposed on the lower surface of the cover 114.

[0114] In one embodiment of this specification, the cover 114 may be formed of a metallic material. If the cover 114 is formed of a metallic material, it facilitates the cleaning of foreign objects on the cover 114 and can prevent the cover 114 from being contaminated or transferred by other substances during cleaning or cooking.

[0115] In addition, if the cover 114 is made of metal, the impact or vibration applied from the outside is reduced, thereby more safely protecting the multiple components inside the cover 120 and preventing the cover 120 from deforming due to external impact, vibration or temperature, thereby improving the durability of the cooking equipment 100.

[0116] Furthermore, the cover 114 is made of a metallic material, thereby enhancing the aesthetics of the cooking appliance 100. In particular, as described later, if the outer surfaces of the cover 114 and the body 170 are made of the same metallic material, the cover 120 and the body 170 will form a unified appearance when they are joined, thus enhancing the overall aesthetics of the cooking appliance 100. Additionally, the cover 120 includes: a first side surface 122, which is formed obliquely from the cover 114 toward the lower surface of the cover 120; and a second side surface 124, which extends from the first side surface 122 toward the lower surface of the cover 120.

[0117] On the other hand, the cooking appliance 100 of one embodiment of this specification wirelessly receives power from the induction heating device. Therefore, the cover 114 is preferably made of a metal material that is not easily induced by a magnetic field to prevent interference with the wireless power transmission with the induction heating device. For example, the cover 114 may not contain magnetic materials or may be made of a non-magnetic metal material with very low magnetic properties.

[0118] A cover handle 116a, 116b is provided on the first side portion 122, allowing a user to lift the cover 120. The cover handles 116a, 116b protrude radially from one side of the cover 120, for example, the first side portion 122. The position, number, and shape of the cover handles 116a, 116b may vary depending on the embodiment.

[0119] In one embodiment of this specification, the lid 120 is completely separable from the body 170. Therefore, when securing the lid 120 to the body 170 or separating the lid 120, which is located on top of the body 170, from the body 170, the user can easily lift the lid 120 using the lid handles 116a and 116b. This simplifies the movement and storage of the lid 120. In particular, as the lid 120 becomes hot during cooking, the user can lift the lid 120 using the lid handles 116a and 116b without being burned.

[0120] In one embodiment of this specification, the lid handles 116a, 116b may be formed of a non-metallic material. For example, the lid handles 116a, 116b may be formed of a plastic material with low electrical and thermal conductivity, but are not limited thereto.

[0121] The inner pot 130 is a container for storing food to be cooked or already cooked. The inner pot 130 has a shape corresponding to the inner pot receiving space 172 formed in the body 170. As described later, the inner pot 130 is heated by induction heating, therefore the inner pot 130 can be formed of a magnetic metallic material. For example, the material of the inner pot 130 can be cast iron containing iron (Fe) or a clad combining iron (Fe), aluminum (Al), and stainless steel, but is not limited thereto.

[0122] A plurality of first fastening protrusions 148 are formed around the end of the inner pot 130. When the inner pot 130 is contained in the inner pot receiving space 172, after the lid 120 is attached to the upper surface of the opening of the body 170, if the lid 120 is rotated by a predetermined angle, the first fastening protrusions 148 formed around the end of the inner pot 130 engage with the second fastening protrusions (not shown) formed on the fastening ring 126 disposed on the lower surface of the lid 120. Since the first fastening protrusions 148 of the inner pot 130 and the second fastening protrusions (not shown) formed on the lower surface of the lid 120 engage with each other, the lid 120 will not detach from the body 170, thereby the lid 120 and the body 170 are completely fastened.

[0123] The main body 170 has a hollow cylindrical shape. An inner pot receiving space 172 is formed within the hollow space inside the main body 170 to accommodate the inner pot 130. One side of the main body 170, such as the upper side, is open, while another side, such as the lower side, is not open. Because the main body 170 has a cylindrical shape, the cross-sections of the upper and lower sides of the main body 170 are both circular.

[0124] Because the body 170 has a cylindrical shape, the cooking apparatus 100 of one embodiment of this specification can be driven omnidirectionally. In this specification, omnidirectional driving of the cooking apparatus 100 means that, with the body 170 placed on top of the induction heating device for the purpose of driving the cooking apparatus 100, the inner pot 130 can be heated by the induction heating device regardless of the direction in which the outer surface of the body 170 faces. Unlike conventional cooking apparatuses, the cooking apparatus 100 of this specification has a cylindrical shape that does not distinguish between a front and back, or a left and right side. Therefore, as long as the center of the lower surface of the cooking apparatus 100 is close to the center of the heating area on top of the induction heating device, the inner pot 130 can be heated by the induction heating device regardless of the direction in which the outer surface of the body 170 faces.

[0125] However, according to the embodiment, the shape of the body 170 can be other shapes instead of cylindrical.

[0126] In addition, in one embodiment of this specification, the outer surface of the body 170 may be formed of a metallic material. If the outer surface of the body 170 is formed of a metallic material, it is easier to clean foreign objects from the outer surface of the body 170, and it can prevent the outer surface of the body 170 from being contaminated or transferred by other substances during cleaning or cooking.

[0127] In addition, if the outer surface of the body 170 is made of a metallic material, the impact or vibration applied from the outside is reduced, thereby more safely protecting the multiple components inside the body 170 and preventing the body 170 from deforming due to external impact, vibration or temperature, thereby improving the durability of the cooking equipment 100.

[0128] Furthermore, the outer surface of the main body 170 is made of a metallic material, thereby enhancing the aesthetics of the cooking device 100. In particular, if the outer surfaces of the cover 114 and the main body 170 are made of the same metallic material, then when the cover 120 and the main body 170 are joined, the cover 120 and the main body 170 form a unified appearance, enhancing the overall aesthetics of the cooking device 100.

[0129] One embodiment of the cooking apparatus 100 in this specification wirelessly receives power from an induction heating device. Therefore, the outer surface of the body 170 is preferably formed of a metallic material that is not easily induced by a magnetic field to prevent interference with the wireless power transmission with the induction heating device. For example, the outer surface of the body 170 may not contain magnetic materials or may be formed of a non-magnetic metallic material with very low magnetic properties.

[0130] On the other hand, if the outer surface of the main body 170 is made of a metallic material, the temperature of the inner pot 130 will rise during cooking, and the temperature of the internal space 144 of the main body 170 will also rise. If the temperature of the internal space 144 of the main body 170 rises, the temperature of the outer surface of the main body 170 will also rise. At this time, if the outer surface of the main body 170 is made of a metallic material, the high thermal conductivity of the metallic material will cause the outer surface of the main body 170 to overheat, and the user may be burned by contact with the outer surface of the main body 170. Therefore, as described below, a cooking device 100 according to an embodiment of this specification has a heat dissipation structure for reducing the temperature of the outer surface of the main body 170.

[0131] An inner pot receiving space 172 for accommodating the inner pot 130 is formed in the main body 170. An outer end portion 150 is formed on the outermost peripheral surface constituting the inner pot receiving space 172.

[0132] A body handle 171a, 171b is provided on the outer end 150, which allows the user to lift the body 170. The body handle 171a, 171b protrudes radially from one side of the body 170, for example, from the outer end 150. The position, number, and shape of the body handle 171a, 171b may vary depending on the embodiment.

[0133] The cooking appliance 100 of one embodiment of this specification can receive power wirelessly via the induction heating device 300 instead of via a wired cable. Therefore, it is necessary for the user to easily lift the main body 170 and place it on top of the induction heating device 300, or easily lift the main body 170 placed on top of the induction heating device 300. According to one embodiment of this specification, the user can easily lift the main body 170 using the handles 171a and 171b, thereby increasing user convenience and the mobility of the cooking appliance 100, and making storage of the cooking appliance 100 easier. In particular, as the temperature of the main body 170 increases during cooking, the user can lift the main body 170 using the handles 171a and 171b without being burned.

[0134] In one embodiment of this specification, the body handles 171a, 171b may be formed of a non-metallic material.

[0135] In addition, a first inner step portion 152 and a second inner step portion 154 are formed in the inner pot accommodating space 172 in a stepped manner from the outer end 150.

[0136] like Figure 5As shown, when the cover 120 is attached to the body 170, the end of the first side portion 122 of the cover 120 is supported by the first inner step portion 152. In addition, when the cover 120 is attached to the body 170, the second fastening protrusion (not shown) formed on the fastening ring 126 of the cover 120 engages with the second fastening protrusion 148 on the second inner step portion 154.

[0137] Refer again Figure 5 The body 170 includes: an inner shell 141 forming an inner pot accommodating space 172; an outer shell 142 forming the outer surface of the body 170; and a bottom shell 143 forming the bottom surface of the body 170.

[0138] In one embodiment of this specification, the inner housing 141 and the outer housing 142 may be formed of metallic materials, respectively.

[0139] The inner shell 141 is adjacent to the inner pot 130. The inner shell 141 is preferably formed of a metallic material to smoothly transfer the heat generated by the heating coil 182 or the power transmission coil 183 to the inner pot 130.

[0140] The outer casing 142 forms the outer surface of the body 170. Since the outer casing 142, i.e., the outer surface of the body 170, is made of a metallic material, the body 170 is resistant to contamination and easy to clean. Furthermore, the metallic material of the outer surface of the body 170 enhances the aesthetic appeal of the cooking appliance 100.

[0141] The bottom housing 143 forms the lower surface of the body 170. During cooking, the bottom housing 143 contacts the bottom surface of the cooking space or the upper surface of the induction heating device. In particular, when the cooking device 100 is driven by the induction heating device, in order to smoothly realize the power transmission between the working coil and the heating coil 182 or between the working coil and the power transmission coil 183 inside the induction heating device, the bottom housing 143, i.e., the lower surface of the body 170, is preferably formed of a non-metallic material (e.g., plastic).

[0142] In particular, when the cooking appliance 100 of one embodiment of this specification receives power from the induction heating device, the power is supplied to the interior of the cooking appliance 100 through the bottom housing 143, which is in contact with the induction heating device. Therefore, in order to uniformly transmit power to the interior of the cooking appliance 100, it is advantageous that the cross-section of the bottom housing 143, i.e., the lower surface of the body 170, is circular. In addition, since the lower surface of the body 170 is formed as a circle, when the cooking appliance 100 is placed on top of the induction heating device, the power can be uniformly transmitted to the interior of the cooking appliance 100 regardless of the direction in which the cooking appliance 100 is facing. As described above, since the lower surface of the body 170 is formed as a circle, the cooking appliance 100 can be used non-directionally on the induction heating device.

[0143] An electronic device 181, a heating coil 182, and a power transmission coil 183 are respectively disposed in the internal space 144 formed by the combination of the inner shell 141, the outer shell 142, and the bottom shell 143.

[0144] Electronic device 181 is a device driven by electricity supplied through an external power source or power transmission coil 183. As an example of electronic device 181, power conversion devices that convert electricity supplied from a control device for controlling the drive of body 170 or an external power source to supply current to heating coil 182 can be listed, but are not limited thereto.

[0145] If a high-frequency current is supplied to the heating coil 182, a magnetic field is generated in the heating coil 182. If the magnetic field generated by the heating coil 182 induces eddy currents in the inner pot 130, Joule heating is generated in the inner pot 130 due to the resistivity, eddy current loss, and hysteresis loss of the inner pot 130. Thus, the inner pot 130 is heated.

[0146] The power transmission coil 183 receives power from the operating coils 311 and 312 of the induction heating device 300. The current induced by the power transmission coil 183 is supplied to the heating coil 182, which is electrically connected to the power transmission coil 183, thereby enabling heating of the inner pot 130 based on the heating coil 182. In addition, the current induced by the power transmission coil 183 is transmitted to the electronic device 181, which is electrically connected to the power transmission coil 183, so that the electronic device 181 can be driven.

[0147] As described above, in one embodiment of this specification, the cooking device 100 is placed on top of the induction heating device 300, thereby receiving power from the working coils 311 and 312. To allow the cooking device 100 to receive more power through the working coils 311 and 312, the overlapping area of ​​the power transmission coil 500 and the working coils 311 and 312 needs to be wider. The working coils 311 and 312, disposed inside the induction heating device 300, are mostly circular, elliptical, or quadrilateral in shape with a center. Therefore, to maximize the overlapping area of ​​the power transmission coil 500 and the working coils 311 and 312, it is advantageous that the cross-section of the body 170 and the power transmission coil 500 are both circular. Furthermore, to completely seal the inner pot receiving space 172 inside the circular-shaped body 170, it is advantageous that the cross-section of the lid 120 is also circular.

[0148] As described above, if the cross-section of the body 170 and the cross-section of the cover 120 are respectively circular, then when the user places the cooking device 100 on the upper part of the induction heating device 300, it is easy to make the center of the heating area where the working coils 311 and 312 are arranged coincide with the center of the cooking device 100.

[0149] For reference, in this specification, the cross-section of the body 170 and the cross-section of the cover 120 refer to the cross-sections parallel to the bottom surface of the body 170.

[0150] On the other hand, such as Figure 5 As shown, in one embodiment of this specification, the bottom housing 143 of the body 170 includes air intakes 202a and 202b. The air intakes 202a and 202b communicate with the internal space 144 formed by the combination of the inner housing 141, the outer housing 142, and the bottom housing 143.

[0151] In one embodiment of this specification, the bottom housing 143 includes: a first bottom surface 143a, forming the bottom surface of the body 170; and a second bottom surface 143b, formed in a stepped manner with respect to the first bottom surface 143a. Figure 5 As shown, air intakes 202a and 202b can be formed on the second bottom surface 143b. The shape, size, and number of air intakes 202a and 202b may vary depending on the embodiment.

[0152] If the air intakes 202a and 202b are formed on the second bottom surface 143b, then the air intakes 202a and 202b are separated from the bottom surface on which the cooking device 100 is placed by a predetermined distance. As a result, external air can flow smoothly into the internal space 144 of the main body 170 through the air intakes 202a and 202b.

[0153] Furthermore, the air intakes 202a and 202b are spaced a predetermined distance from the bottom surface of the cooking appliance 100 to prevent them from becoming clogged by dust or food accumulation on the bottom surface. Additionally, if the air intakes 202a and 202b are located on the second bottom surface 143b, they are less likely to be visible to the user when using the cooking appliance 100, thus enhancing the aesthetics of the cooking appliance 100.

[0154] In addition, such as Figure 5 As shown, in one embodiment of this specification, an exhaust port 204a, 204b is formed on the outer housing 142 of the main body 170. The exhaust ports 204a, 204b communicate with the internal space 144 formed by the combination of the inner housing 141, the outer housing 142 and the bottom housing 143.

[0155] Air flowing into the interior space 144 of the body 170 through the intake ports 202a and 202b absorbs heat energy from the interior space 144 and its temperature rises. Therefore, it is discharged to the outside of the body 170 through the exhaust ports 204a and 204b via natural convection. As a result, the temperature of the interior space 144 can be reduced without the need for additional components (e.g., heat sinks or fans) for cooling the interior space 144.

[0156] like Figure 6 As shown, in one embodiment of this specification, the cooking apparatus 100 is placed on top of the induction heating device 300, thereby receiving power from the working coils 311 and 312 for operation. When receiving power from the induction heating device 300, in order to smoothly operate the cooking apparatus 100, the distance between the heating coil 182 and the power transmission coil 183 and the working coils 311 and 312 needs to be kept as close as possible. Therefore, it is difficult to configure a fan for drawing in outside air, as is the case with conventional cooking apparatuses, on the lower surface of the cooking apparatus 100 of this embodiment.

[0157] Furthermore, if a blower fan is installed in the internal space 144 of the main body 170, an exhaust port for discharging the air flowing in by the blower fan needs to be formed on one side of the main body 170. However, as in the prior art, if the exhaust port is formed on the external surface of the main body 170 and is easily visible to the user, there is a problem of reduced aesthetics of the cooking appliance 100.

[0158] Furthermore, given the limited overall size of the cooking appliance 100, the smaller the size of the internal space 144 of the main body 170, the larger the size of the inner pot accommodating space 172 and the inner pot 130 can be. Therefore, it is preferable to configure as few components as possible in the internal space 144.

[0159] In one embodiment of this specification, the internal space 144 of the cooking appliance 100 does not have any additional components for cooling the internal space 144, such as a fan or air guide. Cooling of the internal space 144 is achieved through natural convection via the air intakes 202a, 202b and the exhaust ports 204a, 204b. Therefore, cooling of the internal space 144 can be achieved while reducing the size of the internal space 144 and increasing the size of the inner pot accommodating space 172 and the inner pot 130.

[0160] Figure 6 This is a perspective view showing the air intake and exhaust port of a cooking apparatus according to an embodiment of this specification. Additionally, Figure 7 The image shows the main body handle and exhaust port as viewed from the bottom of a cooking appliance according to an embodiment of this specification.

[0161] like Figure 6As shown, in one embodiment of this specification, the air intakes 202a and 202c of the cooking apparatus 100 are formed on the second bottom surface 143b. Figure 6 Only two air intakes, 202a and 202c, are shown in the illustration, but the number of air intakes may vary depending on the embodiment. Furthermore, the size, shape, and position of the air intakes may also differ depending on the embodiment.

[0162] Additionally, a portion of the air intake formed in the second bottom surface 143b can be formed at a position corresponding to the positions of the body handles 171a and 171b. For example, in Figure 6 In the middle, the air intake 202a is formed at a position corresponding to the position of the handle 171a of the main body.

[0163] Additionally, an exhaust port 204a is formed on the outer casing 142 of the main body 170. For example, an exhaust port 204a is formed on the lower part of the main body handle 171a. Also, although not shown, an exhaust port is formed on the lower part of the main body handle 171b. The size, shape, position, and number of exhaust ports formed on the main body 170 may vary depending on the embodiment.

[0164] In one embodiment of this specification, if the exhaust port 204a is located on the lower surface of the main handle 171a, the exhaust port 204a will not be visible when the user observes the cooking device 120 from above. Therefore, the aesthetics of the cooking device 120 are enhanced.

[0165] According to the structure described above, when the inner pot housed inside the cooking appliance 100 is heated, external air flows into the internal space of the main body through air intakes 202a and 202c, and the flowing air absorbs heat energy from the internal space of the main body. The high-temperature air that has absorbed heat energy rises in the internal space of the main body through natural convection and is discharged to the outside through exhaust port 204a. Figure 6 and Figure 7 In the embodiment shown, the air discharged through the exhaust port 204a is discharged to the outside (a1 to a5) via the entire lower surface of the body handle 171a.

[0166] On the other hand, such as Figure 6 and Figure 7 As shown by the middle arrows (a1 to a5), if the air discharged through the exhaust port 204a is discharged to the outside through the entire lower surface of the main body handle 171a, the hot air can come into contact with the user's hand when the user holds the main body handle 171a.

[0167] Furthermore, the hot air discharged through the exhaust port 204a heats the entire handle 171a, causing its temperature to rise. Consequently, if a user holds the hot handle 171a, the likelihood of burns increases.

[0168] To prevent this situation, as described later, in another embodiment of this specification, a guide portion for adjusting the flow direction of the high-temperature air discharged through the exhaust port 204a may be formed on the lower surface of the body handle 171a.

[0169] Figure 8 This is a perspective view showing the air intake and exhaust port of a cooking apparatus according to another embodiment of this specification. Additionally, Figure 9 Indicates from Figure 8 The lower part of the cooking device shown is observed to reveal the main body handle and exhaust port.

[0170] Figure 8 and Figure 9 The basic structure of the cooking equipment 100 and Figure 6 and Figure 7 The cooking apparatus 100 shown has the same configuration. However, in Figure 8 and Figure 9 In one embodiment, a guide portion 400 is added to the lower surface of the main handle 171a.

[0171] like Figure 8 and Figure 9 As shown, the guide portion 400 is a structure disposed on the lower surface of the main body handle 171a and protruding in the direction towards the lower part of the main body 170. The height of the guide portion 400 can be formed to be the same as or higher than the height of the exhaust port 204a. In one embodiment of this specification, the guide portion 400 is configured to face the exhaust port 204a. In addition, the guide portion 400 is configured to be spaced apart from the end 502 of the exhaust port 204a by a predetermined interval.

[0172] exist Figure 8 and Figure 9 In one embodiment, the guide portion 400 is formed as an arc shape with a predetermined curvature. In one embodiment of this specification, the curvature of the guide portion 400 may be set to be the same as or different from the curvature of the outer housing 142. However, in another embodiment of this specification, the guide portion 400 may also have a straight shape. The shape, length, and position of the guide portion 400 may vary depending on the embodiment.

[0173] Reference Figure 9The hot air discharged from the exhaust port 204a is blocked by the guide portion 400 located on the lower surface of the main handle 171a. Therefore, the hot air discharged from the exhaust port 204a is discharged through the space between the end of the guide portion 400 and the end 502 of the exhaust port 204a in the directions of arrows b1 and b2. Thus, the hot air discharged from the exhaust port 204a flows only towards the side portions 512 and 514 of the main handle 171a, and not towards the longitudinal end 516 of the main handle 171a.

[0174] Therefore, even if the user holds the main unit handle 171a, the hot air will not come into contact with the user's hand. Furthermore, if the hot air... Figure 9 As shown, even if the handle 171a is heated by the hot air, the temperature around the longitudinal end 516 of the handle 171a will be lower than the temperature around the exhaust port 204a. Therefore, the possibility of being burned when the user holds the handle 171a is reduced.

[0175] In one embodiment of this specification, the distance between the end of the guide portion 400 and the end 502 of the exhaust port 204a can be set to be less than 1 / 2 of the length of the side portions 512, 514 of the main body handle 171a.

[0176] The further the guide portion 400 is from the end 502 of the exhaust port 204a, the wider the contact area between the hot air exhausted through the exhaust port 204a and the lower surface of the main handle 171a, thus increasing the possibility of burns to the user. Furthermore, if the guide portion 400 is positioned at a considerable distance from the end 502 of the exhaust port 204a, the user's hand will come into contact with the guide portion 400 when gripping the main handle 171a, potentially causing inconvenience. Therefore, the distance between the end of the guide portion 400 and the end 502 of the exhaust port 204a is preferably set to be less than half the length of the side portions 512, 514 of the main handle 171a.

[0177] Furthermore, if the distance between the end of the guide portion 400 and the end 502 of the exhaust port 204a is set to be less than 1 / 2 of the length of the side portions 512 and 514 of the main body handle 171a, the movement speed of the air flowing between the end of the guide portion 400 and the end 502 of the exhaust port 204a will be faster, thereby enabling the main body 170 to be cooled more quickly.

[0178] Figure 10 This is a perspective view showing the air intake and exhaust port of a cooking apparatus according to yet another embodiment of this specification. Additionally, Figure 11 Indicates from Figure 10 The lower part of the cooking device shown is observed to reveal the main body handle and exhaust port.

[0179] Figure 10 and Figure 11 The basic structure of the cooking equipment 100 shown is as follows: Figure 6 and Figure 7 The cooking apparatus 100 shown has the same configuration. However, in Figure 10 and Figure 11 In one embodiment, a guide portion including a first guide portion 402 and a second guide portion 404 is additionally configured on the lower surface of the main body handle 171a.

[0180] like Figure 10 and Figure 11 As shown, the first guide portion 402 and the second guide portion 404 are structures disposed on the lower surface of the main body handle 171a and protruding in the direction toward the lower part of the main body 170. The height of the first guide portion 402 and the second guide portion 404 can be formed to be the same as or higher than the height of the exhaust port 204a.

[0181] exist Figure 10 and Figure 11 In one embodiment, the first guide portion 402 and the second guide portion 404 are each formed into an arc shape with a predetermined curvature. Furthermore, one end of the first guide portion 402 and one end of the second guide portion 404 are connected to each other at a connection point 600. However, in another embodiment of this specification, the first guide portion 402 and the second guide portion 404 may also have a straight line shape. The shape, length, and position of the first guide portion 402 and the second guide portion 404 may vary depending on the embodiment.

[0182] Reference Figure 11 The high-temperature air discharged from the exhaust port 204a is blocked by the first guide portion 402 and the second guide portion 404 disposed on the lower surface of the main body handle 171a. Therefore, the high-temperature air discharged from the exhaust port 204a is discharged through the space between the ends of the first guide portion 402 and the second guide portion 404 and the end 502 of the exhaust port 204a in the directions of arrows c1 and c2. Thus, the high-temperature air discharged from the exhaust port 204a flows only in the direction toward the side portions 512 and 514 of the main body handle 171a, and not in the direction toward the longitudinal end 516 of the main body handle 171a.

[0183] Therefore, even if the user holds the main unit handle 171a, the hot air will not come into contact with the user's hand. Furthermore, in hot air such as Figure 11 During the movement shown, even when the handle 171a is heated by hot air, the temperature around the longitudinal end 516 of the handle 171a is lower than the temperature around the exhaust port 204a. Therefore, the possibility of being burned when the user holds the handle 171a is reduced.

[0184] In addition, such as Figure 11As shown, the distance between the connection point 600 of the first guide portion 402 and the second guide portion 404 and the end 502 of the exhaust port 204a can be set to be less than the distance between the other end 602 of the first guide portion 402 and the end 502 of the exhaust port 204a or the distance between the other end 604 of the second guide portion and the end 502 of the exhaust port 204a.

[0185] The present specification has been described above with reference to the exemplary accompanying drawings. However, the present specification is not limited to the embodiments and drawings described herein, and those skilled in the art can make various modifications. Furthermore, even if the effects of the configuration described herein are not explicitly stated in the description of the embodiments, the effects that can be predicted by such configuration should obviously be recognized.

Claims

1. A cooking appliance, wherein, include: Inner pot; The body forms an inner pot receiving space for accommodating the inner pot; as well as The lid, when joined to one side of the main body, seals the inner pot's containing space. The body includes: A handle is located on one side of the main body; An air intake is formed on one side of the body, allowing air to flow into the interior space of the body; and An exhaust port is formed at a position corresponding to the handle of the main body to exhaust the air that flows into the internal space to the outside; A guide portion is formed on the lower surface of the handle of the main body, and the guide portion is configured to face the exhaust port to block the air discharged from the exhaust port; The air discharged through the exhaust port is blocked by the guide and moves toward both ends of the handle of the main body.

2. The cooking apparatus according to claim 1, wherein, The air intake is formed on one side of the bottom shell of the main body.

3. The cooking apparatus according to claim 2, wherein, The bottom housing includes: The first bottom surface, forming the bottom surface of the body; and The second bottom surface is formed in a stepped manner compared to the first bottom surface. The air intake is formed on the second bottom surface.

4. The cooking apparatus according to claim 1, wherein, The guide portion is separated from the end of the exhaust port by a predetermined interval.

5. The cooking apparatus according to claim 1, wherein, The distance between the end of the guide portion and the end of the exhaust port is less than 1 / 2 of the length of the side portion of the body handle.

6. The cooking apparatus according to claim 1, wherein, Air discharged through the exhaust port flows towards the side of the body handle between the end of the guide portion and the end of the exhaust port.

7. The cooking apparatus according to claim 1, wherein, The guide portion includes a first guide portion and a second guide portion, each having an arc shape. One end of the first guide portion and one end of the second guide portion are connected to each other.

8. The cooking apparatus according to claim 7, wherein, The distance between the connection point of the first guide portion and the second guide portion and the end of the exhaust port is less than the distance between the other end of the first guide portion and the end of the exhaust port or the distance between the other end of the second guide portion and the end of the exhaust port.

9. The cooking apparatus according to claim 1, wherein, The handle of the body is made of a non-metallic material.

10. The cooking apparatus according to claim 1, wherein, A cover is attached to the upper part of the cover. The cover is made of metal.

11. The cooking apparatus according to claim 1, wherein, The lower surface of the body is formed of a non-metallic material.

12. The cooking apparatus according to claim 1, wherein, The outer surface of the body is formed of a metallic material.

13. The cooking apparatus according to claim 1, wherein, The inner pot is heated by electricity wirelessly supplied from an external device.

14. The cooking apparatus according to claim 1, wherein, A handle is provided on one side of the cover.

15. The cooking apparatus according to claim 1, wherein, The body is formed in a cylindrical shape.

16. The cooking apparatus according to claim 1, wherein, With the main body placed on top of the induction heating device, the inner pot is heated by the induction heating device regardless of the direction in which the outer surface of the main body faces.

17. A cooking appliance, wherein, include: The inner pot is heated by electricity wirelessly supplied from an external device; The main body forms the space for the inner pot; as well as The lid, when joined to one side of the main body, seals the inner pot's containing space. The body includes: A handle is located at the upper end of the main body; The inner shell forms the space for accommodating the inner pot; The outer shell forms the outer surface of the body; The bottom shell forms the bottom surface of the main body; An air intake, formed in the bottom housing, communicates with the internal space formed by the inner housing, the outer housing, and the bottom housing; and An exhaust port is formed in the outer housing and at a position corresponding to the position of the handle of the main body, and communicates with the internal space; A guide portion is formed on the lower surface of the handle of the main body, and the guide portion is configured to face the exhaust port to block the air discharged from the exhaust port; The air discharged through the exhaust port is blocked by the guide and moves toward both ends of the handle of the main body.

18. The cooking apparatus according to claim 17, wherein, The bottom housing includes: The first bottom surface, forming the bottom surface of the body; and The second bottom surface is formed in a stepped manner compared to the first bottom surface. The air intake is formed on the second bottom surface.

19. The cooking apparatus according to claim 17, wherein, The guide portion is separated from the end of the exhaust port by a predetermined interval.

20. The cooking apparatus according to claim 17, wherein, The distance between the end of the guide portion and the end of the exhaust port is less than 1 / 2 of the length of the side portion of the body handle.

21. The cooking apparatus according to claim 17, wherein, Air discharged through the exhaust port flows towards the side of the body handle between the end of the guide portion and the end of the exhaust port.

22. The cooking apparatus according to claim 17, wherein, The guide portion includes a first guide portion and a second guide portion, each having an arc shape. One end of the first guide portion and one end of the second guide portion are connected to each other.

23. The cooking apparatus according to claim 22, wherein, The distance between the connection point of the first guide portion and the second guide portion and the end of the exhaust port is less than the distance between the other end of the first guide portion and the end of the exhaust port or the distance between the other end of the second guide portion and the end of the exhaust port.

24. The cooking apparatus according to claim 17, wherein, The handle of the body is made of a non-metallic material.

25. The cooking apparatus according to claim 17, wherein, A cover is attached to the upper part of the cover. The cover is made of metal.

26. The cooking apparatus according to claim 17, wherein, The bottom shell is made of a non-metallic material.

27. The cooking apparatus according to claim 17, wherein, A handle is provided on one side of the cover.

28. The cooking apparatus according to claim 17, wherein, The body is formed in a cylindrical shape.

29. The cooking apparatus according to claim 17, wherein, With the main body placed on top of the induction heating device, the inner pot is heated by the induction heating device regardless of the direction in which the outer surface of the main body faces.

Images