Indirect heating-type cookware for which cooking conditions can be changed

Abstract

An indirect heating-type cookware for which cooking conditions can be changed, according to the present invention, comprises: a lower container part directly heated by a heating means; an upper container part which has an accommodation space for accommodating objects requiring cooking, and which is disposed above the lower container part so as to allow heated air to flow into the accommodation space through a through-hole; and a flow guide part positioned above the through-hole so as to provide a flow space for radially guiding the flow of the heated air passing through the through-hole, wherein the flow guide part is positioned such that the state thereof can be changed with respect to the upper container part, thereby enabling the characteristics of the flow space to be changed.

Description

Indirect heating cooking appliances that allow for variable cooking conditions

[0001] The present invention relates to an indirect heating type cooking appliance capable of changing cooking conditions, and to an indirect heating type cooking appliance capable of changing cooking conditions that can shorten cooking time while ensuring cooking completion.

[0002] Cooking utensils are containers used to cook food at home or in restaurants, such as pots and frying pans, and come in different sizes and shapes depending on the intended use and the amount of food.

[0003] Cooking utensils generally consist of a handle that the user can grip, a container that holds food and transmits heat from a heat source to cook it, and a lid that prevents heat generated in the cooking space from escaping to the outside, if necessary.

[0004] Traditionally, when grilling meat at home, it was common to use a frying pan. However, if the user is not careful and delays even a little, the outside of the frying pan will burn, and problems such as oil splattering and smoke will occur.

[0005] For the above reasons, the applicant developed an indirect heating cooking device as disclosed in Korean Patent Publication No. 10-2562613, thereby allowing the meat to be cooked with a crispy outside and moist inside, thereby allowing the user to enjoy the flavor of the meat.

[0006] However, the conventional indirect heating cooking device developed by the applicant had a problem in that it was somewhat difficult to control the characteristics of the heated air flowing into the space where the meat was placed, such as the amount of air flowing in and / or the speed of air flowing in, and thus there was a problem in that the time it took for the meat to be cooked was somewhat delayed.

[0007] Therefore, research and development is needed to improve user convenience by allowing for changes in cooking conditions, i.e., adjustment of the characteristics of the heated air in indirect heating cooking appliances.

[0008] The purpose of the present invention is to provide an indirect heating cooking appliance that enables cooking using an indirect heating method, while allowing for the control of the characteristics of the inflow of heating air, etc., so as to ensure optimal cooking by allowing for the change of cooking conditions.

[0009] A cooking utensil of an indirect heating type capable of changing cooking conditions according to the present invention comprises: a lower container part directly heated by a heating means; an upper container part having a receiving space for receiving an object to be cooked, and positioned above the lower container part such that heated air is introduced into the receiving space through a through hole; and a flow guide part positioned above the through hole to provide a flow space for radially guiding a flow of heated air passing through the through hole; wherein the flow guide part is positioned so as to be capable of changing its state with respect to the upper container part, such that the characteristics of the flow space are capable of being changed.

[0010] The flow induction unit of the indirect heating type cooking appliance capable of changing cooking conditions according to the present invention may be characterized in that it is capable of performing at least one of lifting, rotating, and tilting operations based on the upper container unit.

[0011] The flow induction unit of the indirect heating type cooking appliance capable of changing cooking conditions according to the present invention may be characterized in that it is provided so that the state change is possible by the flow of heated air passing through the through hole.

[0012] The through holes of the indirect heating type cooking utensil capable of changing cooking conditions according to the present invention may be formed in a plurality of spaced apart manners in the central region of the bottom surface of the upper container portion, and the flow guide portion may be provided to cover all of the through holes, but to enable expansion and contraction of the covered area.

[0013] The through-holes of the indirect heating type cooking utensil capable of changing cooking conditions according to the present invention may be formed in a plurality of spaced apart manners in the central region of the bottom surface of the upper container portion, and the flow guide portion may be characterized in that the degree to which the through-holes are covered can be adjusted by expansion and contraction.

[0014] The flow induction unit of the indirect heating type cooking appliance capable of changing cooking conditions according to the present invention may be characterized in that it has at least one auxiliary hole so that the heated air introduced into the flow space passes through the auxiliary hole.

[0015] The flow space of the indirect heating type cooking utensil capable of changing cooking conditions according to the present invention is defined by a gap between opposing surfaces of the flow guide portion and a specific area of ​​the upper container portion in which the through hole is formed, and the gap may be provided radially differently.

[0016] The gap of the indirect heating type cooking utensil capable of changing cooking conditions according to the present invention may be characterized in that the discharge port area of ​​the flow space is formed radially narrow, thereby increasing the speed of the heated air discharged from the flow space.

[0017] The opposing surface of the indirect heating type cooking utensil capable of changing cooking conditions according to the present invention may be characterized by being formed into a curved surface.

[0018] The flow induction part of the indirect heating type cooking appliance capable of changing cooking conditions according to the present invention may be characterized by having a different radius of curvature from the opposite surface of the specific area.

[0019] The flow induction unit of the indirect heating type cooking appliance capable of changing cooking conditions according to the present invention may be characterized in that the discharge area of ​​the flow space is formed to be narrow in the radial direction due to a difference in the radius of curvature with respect to the opposite surface corresponding to the discharge area of ​​the flow space.

[0020] The heating air discharged from the flow space of the indirect heating type cooking appliance capable of changing cooking conditions according to the present invention may be characterized in that it is induced to rotate in the circumferential direction by at least one of the flow inducing portion and the inner surface defining the through hole, and is introduced into the receiving space in a rotated state.

[0021] The inner surface defining the through hole of the indirect heating type cooking utensil capable of changing cooking conditions according to the present invention may be formed to be inclined so that rotation in the circumferential direction is induced during the process of the heated air passing through the through hole.

[0022] The bottom surface of the flow induction part of the indirect heating type cooking utensil capable of changing cooking conditions according to the present invention may be characterized by having a groove or protrusion in a radial spiral pattern so that rotation in the circumferential direction is induced during the process of the heating air hitting it.

[0023] The indirect heating type cooking appliance capable of changing cooking conditions according to the present invention may further include an opening / closing unit that allows the opening / closing of the through hole to control whether the heated air is introduced into the receiving space.

[0024] According to the indirect heating method cooking appliance capable of changing cooking conditions according to the present invention, cooking using indirect heating method including far infrared rays is possible, thereby enabling optimal cooking that makes the outside crispy and the inside moist.

[0025] In addition, by allowing the amount and / or speed of heating air to be controlled, cooking time can be shortened while ensuring cooking completion.

[0026] FIG. 1 is a perspective view illustrating a combined cooking appliance of an indirect heating method capable of changing cooking conditions according to one embodiment of the present invention.

[0027] FIG. 2 is an exploded perspective view illustrating an indirect heating type cooking appliance capable of changing cooking conditions according to one embodiment of the present invention.

[0028] Fig. 3 is a cross-sectional view along line AA of Fig. 1.

[0029] Figures 4 to 10 are drawings for B of Figure 3, and are drawings for explaining the state change of the flow induction unit.

[0030] Figures 11 and 12 are drawings for B of Figure 3, and are drawings for explaining a modified example of the flow induction unit.

[0031] FIG. 13 is a drawing for B of FIG. 3, and is a drawing for explaining an indirect heating type cooking appliance capable of changing cooking conditions according to another embodiment of the present invention.

[0032] Fig. 14 is a cross-sectional view illustrating an indirect heating type cooking appliance capable of changing cooking conditions according to another embodiment of the present invention.

[0033] A cooking utensil of an indirect heating type capable of changing cooking conditions according to the present invention comprises: a lower container part directly heated by a heating means; an upper container part having a receiving space for receiving an object to be cooked, and positioned above the lower container part such that heated air is introduced into the receiving space through a through hole; and a flow guide part positioned above the through hole to provide a flow space for radially guiding a flow of heated air passing through the through hole; wherein the flow guide part is positioned so as to be capable of changing its state with respect to the upper container part, such that the characteristics of the flow space are capable of being changed.

[0034] Hereinafter, specific embodiments of the present invention will be described in detail with reference to the drawings. However, the spirit of the present invention is not limited to the presented embodiments, and those skilled in the art who understand the spirit of the present invention will be able to easily propose other inventions that are retrograde or other embodiments included within the scope of the spirit of the present invention by adding, modifying, or deleting other components within the scope of the same spirit. However, this will also be considered to be included within the scope of the spirit of the present invention.

[0035]

[0036] In addition, components having the same function within the same scope of the same idea shown in the drawings of each embodiment are described using the same reference numerals.

[0037]

[0038] FIG. 1 is a perspective view illustrating a combined cooking appliance of an indirect heating type capable of changing cooking conditions according to one embodiment of the present invention, FIG. 2 is an exploded perspective view illustrating a cooking appliance of an indirect heating type capable of changing cooking conditions according to one embodiment of the present invention, and FIG. 3 is a cross-sectional view taken along line AA of FIG. 1.

[0039]

[0040] Referring to FIGS. 1 to 3, an indirect heating cooking device (10) capable of changing cooking conditions according to one embodiment of the present invention is a container that enables indirect heating cooking, and may include a lower container part (100), an upper container part (200), and a flow guide part (300).

[0041] The lower container part (100) is a component that is directly heated by a heating means such as a gas stove, induction, or burner, and may have a space (S1) in the center where a far-infrared ray radiator (150) can be accommodated.

[0042] Here, the far-infrared ray emitter (150) may be a yellow clay ball, but is not necessarily limited thereto, and may be provided as various materials such as charcoal, tourmaline, germanium, quartz, ceramic, or herbal medicine.

[0043] In Fig. 2, the far-infrared radiator (150) is shown as being accommodated in a part of the space (S1), but for far-infrared ray radiation efficiency, it is preferable that the entire space (S1) be filled.

[0044] In addition, the above-mentioned far-infrared radiator (150) is not limited to the shape of a ball and may be manufactured as a single unit or multiple units having a predetermined shape.

[0045] When the lower container part (100) is heated by a heating means, the far-infrared ray radiator (150) emits a large amount of far-infrared rays, and as a result, the far-infrared rays penetrate into the food to be cooked, thereby obtaining various effects due to the far-infrared rays.

[0046] After the far-infrared radiator (150) is accommodated in the lower container (100), the far-infrared radiator (150) is prevented from escaping to the outside by the perforated plate (400) for covering the space (S1).

[0047] The above-mentioned perforated plate portion (400) may be mounted to the lower container portion (100) through a separate fastener (FA) such as a bolt, nut, or screw, but is not necessarily limited thereto.

[0048] For example, the upper surface of the lower container part (100) may be formed in a step manner, and the perforated plate part (400) may be positioned on the inner side of the step, thereby being stably placed on the lower container part (100) without a separate fastener.

[0049] The upper container part (200) has a receiving space (S2) for receiving an object requiring cooking, and can be placed above the lower container part (100).

[0050] The upper container part (200) may be provided with a through hole (H1), and the through hole (H1) may allow heated air (HA) to flow into the receiving space (S1) where the object is placed.

[0051] The above through holes (H1) may be formed in multiple numbers spaced apart from each other in an approximate central region of the bottom surface of the upper container portion (200), and the central region may be provided to be relatively convex upward.

[0052] The bottom surface of the upper container portion (200) may be formed to slope downward toward the radial outer side, and an oil flow groove (210) provided in a concave shape may be formed at the outermost end of the bottom surface.

[0053] Since the bottom surface of the upper container (200) is formed to slope downward, the oil generated during the cooking process of meat, etc., naturally flows radially outward, and eventually collects in the oil flow groove (210) and is discharged to the outside through a discharge hole (not shown).

[0054] The receiving space (S2) of the upper container portion (200) can be closed by a lid (500), and a grip portion (510) that allows a user to grip can be connected to an approximate central area of ​​the lid (500).

[0055] The above flow induction unit (300) may be a component that is positioned above the through hole (H1) and provides a flow space (S3) for radially inducing the flow of heated air (HA) passing through the through hole (H1).

[0056] The heated air (HA) passing through the through hole (H1) hits the bottom surface of the flow induction unit (300) and is induced to flow radially, eventually flowing into the receiving space (S2).

[0057] Meanwhile, the flow induction unit (300) can be positioned so as to be able to change its state based on the upper container unit (200), thereby allowing the characteristics of the flow space (S3) to be changed.

[0058] Below, the change in the state of the flow induction unit (300) and the resulting change in the characteristics of the flow space (S3) are described in detail.

[0059]

[0060] FIGS. 4 to 10 are drawings for B of FIG. 3, which are drawings for explaining changes in the state of the flow induction unit, and FIGS. 11 and 12 are drawings for B of FIG. 3, which are drawings for explaining modified examples of the flow induction unit.

[0061]

[0062] Referring to Fig. 4, the flow induction unit (300) can be raised or lowered based on the upper container unit (200).

[0063] The above flow guide unit (300) can be stably positioned above the central area through the guide unit (600) connected to the central area of ​​the bottom surface of the upper container unit (200).

[0064] The above flow induction unit (300) can be raised and lowered based on the above guide unit (600), and the above guide unit (600) can be positioned in a fixed state on the above upper container unit (200).

[0065] Here, the elevation of the flow induction unit (300) can be implemented by the flow of heated air (HA) passing through the through hole (H1), i.e., the pressure of the heated air (HA).

[0066] In other words, the flow induction unit (300) can be provided so that a state change is possible by the flow of heated air (HA) passing through the through hole (H1).

[0067] However, when the pressure of the heated air (HA) passing through the through hole (H1) is weak, the flow induction unit (300) will maintain the state shown in FIG. 3, and the heated air (HA) will flow into the receiving space (S2) while spreading radially in the state shown in FIG. 3.

[0068]

[0069] Referring to FIG. 5, the flow guide unit (300) can be positioned in a fixed state on the guide unit (610), and the guide unit (610) can be positioned so as to be able to rise and fall on the upper container unit (200).

[0070] When the pressure of the heated air (HA) passing through the above-mentioned through hole (H1) is applied to the bottom surface of the flow guide part (300), the guide part (610) can be raised as shown in FIG. 6, and the flow guide part (300) is linked with the guide part (610) to achieve lifting.

[0071] However, when the pressure of the heated air (HA) passing through the through hole (H1) is weak, the flow induction unit (300) will maintain the state shown in FIG. 5, and the heated air (HA) will flow into the receiving space (S2) while spreading radially in the state shown in FIG. 5.

[0072]

[0073] Referring to Fig. 7, the flow guide unit (300) can be raised and lowered based on the degree to which the guide unit (620) is fastened to the upper container unit (200).

[0074] The above guide part (620) and the upper container part (200) can be connected by a screw fastening method, and the elevation of the flow guide part (300) can be controlled based on the degree of screw fastening as shown in FIG. 8.

[0075] Meanwhile, referring to FIGS. 9 and 10, the flow induction unit (300) can be tilted with respect to the upper container unit (200).

[0076] The above flow guide unit (300) can be connected to the guide unit (630) connected to the upper container unit (200) by a ball snap method, and can be tilted based on the guide unit (630) by the flow of heated air (HA) passing through the through hole (H1).

[0077]

[0078] Referring to Fig. 11, the flow guide unit (300) can be provided to cover the entire through hole (H1), but to allow expansion and reduction of the covered area.

[0079] The expansion and contraction of the above flow induction unit (300) can be implemented by a configuration of a notice in which wings are spread out in a spiral shape, but is not necessarily limited thereto.

[0080] Expansion and contraction of the above flow induction unit (300) allows the width of the flow space (S3) in the radial direction to be adjusted, thereby allowing the width of the discharge port of the flow space (S3) in the vertical direction to be adjusted, thereby allowing the speed of the heated air discharged from the flow space (S3) to be adjusted.

[0081] Meanwhile, the extent to which the through hole (H1) is covered can be adjusted by expansion and contraction of the flow induction unit (300).

[0082] Expansion and contraction of the above flow induction unit (300) can determine whether a specific through hole (H1) is directly exposed to the receiving space (S2), and this can allow the state of the through hole (H1) to be appropriately adjusted to suit the user's intention depending on the type of object to be cooked, etc.

[0083]

[0084] Referring to Fig. 12, the flow induction unit (300) may be provided with at least one auxiliary hole (H2) so that heated air (HA) introduced into the porous space (S3) through the auxiliary hole (H2) may pass therethrough.

[0085] Some of the heated air (HA) introduced into the above-mentioned flow space (S3) is induced to flow radially and introduced into the receiving space (S2), and the remaining part is introduced into the receiving space through the auxiliary hole (H2).

[0086]

[0087] Meanwhile, it is to be noted that each of the embodiments described with reference to FIGS. 4 to 12 can be applied simultaneously within a range that does not contradict each other.

[0088]

[0089] FIG. 13 is a drawing for explaining an indirect heating type cooking appliance capable of changing cooking conditions according to another embodiment of the present invention.

[0090]

[0091] Referring to Fig. 13, the flow space (S3) can be defined by the gap between the opposing surfaces of the flow guide section (300) and the central region, which is a specific region of the upper container section (200) where the through hole (H1) is formed.

[0092] Here, the gap can be provided radially differently.

[0093] The above gap is formed so that the discharge area (R) of the above flow space (S3) is radially narrow, thereby increasing the speed of the heated air (HA) discharged from the above flow space (S3), thereby significantly shortening the cooking time for an object requiring cooking.

[0094] The above opposing surface may be formed into a curved surface so as to provide the above gap.

[0095] The above flow induction unit (300) can form the outlet area (R) of the flow space (S3) radially narrow due to the difference in the radius of curvature with the opposite surface corresponding to the outlet area (R) of the flow space (S3).

[0096] The above flow guide unit (300) may have a different radius of curvature from the opposite surface of the central region, which is the specific region, and specifically, may have a radius of curvature smaller than the radius of curvature of the opposite surface of the central region.

[0097]

[0098] Fig. 14 is a cross-sectional view illustrating an indirect heating type cooking appliance capable of changing cooking conditions according to another embodiment of the present invention.

[0099]

[0100] Referring to Fig. 14, the heated air (HA) that has passed through the through hole (H1) formed in the upper container part (200) hits the bottom surface of the flow induction part (300) and is induced to flow radially and flows into the receiving space (S2).

[0101] Here, the heated air (HA) discharged from the flow space (S3) is induced to rotate in the circumferential direction by at least one of the inner surfaces defining the flow induction part (300) and the through hole (HA), and can be introduced into the receiving space (S2) in a rotated state.

[0102] Specifically, the inner surface defining the through hole (H1) is formed to be inclined with respect to the vertical direction so that rotation in the circumferential direction is induced when the heated air (HA) passes through the through hole (H1).

[0103] Alternatively, the bottom surface of the flow induction unit (300) may have a groove or protrusion in a radial spiral pattern, so that rotation in the circumferential direction may be induced when the heated air (HA) hits the bottom surface.

[0104] As described above, the flow of the heated air (HA) discharged from the flow space (S3) rotates like a tornado due to the inner surface defining the through hole (HA) or the bottom surface of the flow guide part (300), thereby significantly shortening the cooking time for an object requiring cooking.

[0105]

[0106] Meanwhile, a plurality of through holes (H1) through which heated air (HA) flows are formed in the central area of ​​the bottom surface of the upper container (200) provided in the indirect heating type cooking device (10) capable of changing cooking conditions described with reference to FIGS. 1 to 14.

[0107] Here, the cooking utensil (10) is a container to which the so-called indirect heating method is basically applied, in which food is cooked by heated air (HA) flowing into the receiving space (S2), but, if necessary, it may be a container to which a type is applied in which food is cooked by a temperature increase of the upper container part (200) itself rather than by the introduction of heated air (HA).

[0108] To this end, a cooking utensil (10) according to another embodiment of the present invention may further include an opening / closing part that allows the opening / closing of a through hole (H1) to control whether heated air (HA) is introduced into the receiving space (S2).

[0109] The above opening and closing part may be a type of plug that can be fitted into a type of through hole (H1), but is not necessarily limited thereto, and may be a component that is connected to the upper container part (200) and can open and close the through hole (H1) by moving its position.

[0110] When the through hole (H1) is closed through the opening and closing portion as described above, the cooking utensil (10) according to the present invention can also be used to cook food containing broth, such as stew.

[0111]

[0112] Although the configuration and features of the present invention have been described above based on embodiments according to the present invention, the present invention is not limited thereto, and it is obvious to those skilled in the art that various changes or modifications can be made within the spirit and scope of the present invention, and therefore, it is made clear that such changes or modifications fall within the scope of the appended patent claims.

Claims

1. Lower container part directly heated by a heating means; An upper container having a receiving space for receiving an object requiring cooking, and positioned above the lower container to allow heated air to flow into the receiving space through a through hole; and A flow guide unit is provided above the above through hole to provide a flow space for radially guiding the flow of heated air passing through the above through hole; The above flow induction part is, An indirect heating cooking appliance capable of changing cooking conditions, characterized in that the upper container portion is positioned so as to be able to change its state based on the upper container portion, thereby allowing the characteristics of the fluid space to be changed.

2. In paragraph 1, The above flow induction part is, An indirect heating cooking appliance capable of changing cooking conditions, characterized in that at least one of lifting, rotating, and tilting operations is possible based on the upper container portion.

3. In paragraph 1, The above flow induction part is, An indirect heating cooking appliance capable of changing cooking conditions, characterized in that the state change is enabled by the flow of heated air passing through the through hole.

4. In paragraph 1, The above through hole is, A plurality of them are formed spaced apart from each other in the central area of ​​the bottom surface of the upper container portion, The above flow induction part is, An indirect heating cooking appliance capable of changing cooking conditions, characterized in that it covers all of the above through holes, but allows expansion and reduction of the covered area.

5. In paragraph 1, The above through hole is, A plurality of them are formed spaced apart from each other in the central area of ​​the bottom surface of the upper container portion, The above flow induction part is, An indirect heating cooking appliance capable of changing cooking conditions, characterized in that the extent to which the through hole is covered can be adjusted by expansion and contraction.

6. In paragraph 1, The above flow induction part is, An indirect heating cooking appliance capable of changing cooking conditions, characterized in that it has at least one auxiliary hole so that the heated air introduced into the flow space passes through the auxiliary hole.

7. In paragraph 1, The above fluid space is, It is defined by the gap between the opposing surfaces of the above flow guide portion and the specific area of ​​the upper container portion where the through hole is formed, The above gap is, An indirect heating cooking appliance capable of changing cooking conditions characterized by being provided radially differently.

8. In paragraph 7, The above gap is, An indirect heating cooking appliance capable of changing cooking conditions, characterized in that the discharge area of ​​the above-mentioned flow space is formed radially narrowly so as to increase the speed of the heated air discharged from the above-mentioned flow space.

9. In paragraph 7, The above opposing surfaces are, An indirect heating cooking utensil capable of changing cooking conditions, characterized by being formed into a curved surface.

10. In paragraph 7, The above flow induction part is, An indirect heating cooking utensil capable of changing cooking conditions, characterized in that it has a different radius of curvature from the opposite surface of the specific area.

11. In paragraph 10, The above flow induction part is, An indirect heating cooking appliance capable of changing cooking conditions, characterized in that the outlet area of ​​the flow space is formed to be narrow in the radial direction due to a difference in the radius of curvature with respect to the opposite surface corresponding to the outlet area of ​​the flow space.

12. In paragraph 1, The heated air discharged from the above fluid space is, An indirect heating cooking utensil capable of changing cooking conditions, characterized in that rotation in the circumferential direction is induced by at least one of the inner surfaces defining the flow induction section and the through hole, and the cooking utensil is introduced into the receiving space in a rotated state.

13. In paragraph 12, The inner surface defining the above through hole is, An indirect heating cooking appliance capable of changing cooking conditions, characterized in that it is formed at an angle so that the heated air is induced to rotate in a circumferential direction while passing through the through hole.

14. In paragraph 12, The bottom surface of the above flow induction part is An indirect heating cooking appliance capable of changing cooking conditions, characterized in that it has a groove or protrusion in a radial spiral pattern so that rotation in the circumferential direction is induced during the process of blowing the heated air.

15. In paragraph 1, An indirect heating cooking appliance capable of changing cooking conditions, characterized in that it further includes an opening / closing part that allows the opening / closing of the through hole to control whether the heated air flows into the receiving space.

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