JPH025910A - Cooking apparatus - Google Patents

Abstract

PURPOSE: To cook food delicious and to practically remove the smell of cooking steam at the same time by providing a cooking device with a cooling system arranged inside a detachable lid member and an inclined disturbing member for draining water fitted on the wall of a pan. CONSTITUTION: A pan or pot 16 is provided with an inclined disturbing member 13 for practically covering the pan and draining water 27 along the wall of the pan 16. Then, this member 13 is engages with the upper part of the pan or pot 16 by touching the wall of the pan or pot 16 at plural terminal parts 30. Therefore, the cooking steam from cooking materials 25 in the pan 16 or the water 27 condensed and generated from steam 26 is discharged through pleural valleys 29 and sharpened terminal parts 30. Inside a cooling chamber 24, a valve 27 communicating with the pan or pot 16 is disposed for releasing the steam 26 and turning the condensed liquid toward a cooking chamber. Thus, the water condensed from the steam is not directly dropped onto the food but partially evaporated at least during cooking operation and the taste of food is not diluted.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an electric cooking device. More particularly, the invention has a cooling system disposed in a removable lid member and an angled baffle member for draining water onto the wall of the pot of the cooking device, thereby preventing food To provide a cooking device that can cook delicious food and at the same time substantially eliminate the smell of cooking steam.

The electric rice cooker is disclosed in U.S. Patent No. 4,315,138, No. 4,
314,139 and 4,438,324. However, there are a number of problems with these conventional devices, such as water condensed from electricity falling directly onto the food being cooked, diluting the food and spoiling its taste, and steam generation during the cooking operation. Cooking utensils may explode due to high pressure. Furthermore, there is no known way to eliminate the smell of cooking steam.

It is therefore an object of the invention to provide an improved cooking device that includes a cooling chamber arranged in its lid member.

Another object of this invention is to have a plurality of valleys and ridges arranged on its surface, and the cooking! It has an angled baffle that engages a pot or kettle with a taper at 100 degrees for draining water produced by condensation of steam onto the wall of the cooking pot, thereby completely preventing the circulation of steam and water or food. To provide a cooking device that prevents food from being repeatedly steamed until cooked.

A further object of the invention is to provide a cooking device having a safety tab C in the lid member. This safety valve is automatically opened by a predetermined pressure generated inside the cooking device.

Other objects and further scope of application of the invention will become apparent from the detailed description below.

However, the detailed description and specific examples indicate preferred embodiments of the invention, and those skilled in the art will appreciate that various changes and modifications may be made from this detailed description without departing from the spirit and scope of the invention. They are given for illustrative purposes only, as will be obvious to those skilled in the art.

This invention has a main body in which a pot or cauldron is disposed, a plurality of valleys and ridges, an inclined baffle member disposed at the top of the pot, a cooling chamber therein, and a safety valve. a removable lid, which provides circulation of water condensing to the walls of the cooking pot or kettle, where the hot walls partially evaporate the water, thereby diluting the food. The present invention relates to a cooking device for cooking rice, half or soup ingredients, which is prevented from being cooked. This operation also virtually eliminates cooking utensils. Also, by lowering the internal water vapor pressure, the risk of explosion is effectively eliminated.

To illustrate this invention in detail based on the drawings, the cooking device 10 has a main body 11 and a lid member 12, as shown in FIGS. 1 and 2. The main body i1 has an outer case 14 and an inner case 15. gl? Thermal material 34
It is sandwiched between an outer case 14 and an inner case 15. The inner case 14 is provided with a pot, such as a tapered pot or cauldron 16, for example. A pot or pot 16 is used to add rice, herbs or soup ingredients 25 using an appropriate amount of water.
used for cooking natural substances such as The pot or cauldron 16 is provided with an angled baffle member 13 which substantially covers the pot and drains water 27 onto the wall of the pot 16. As shown in FIG. 3, the inclined baffle member 13 has a plurality of ridges 31 and valleys 29. As shown in FIG. The ridges 31 and valleys 29 terminate at points 32 and 30, respectively, near and proximate to the side walls of the pan 16. Therefore, when the inclined baffle member 13 is inserted into the tapered pot or pot 16, the inclined baffle member 13 will be inserted into the pot or pot 16.
It engages the top of the pot or kettle 16 by contacting the walls of the pot or kettle 16 with a plurality of ends 30 (FIG. 2). Thus, the cooking steam from the cooking material 25 of the pot 16 or the condensed water 27 generated from the water electricity 26 is absorbed by the plurality of valleys 29 and the sharp edges 3.
Ejected via 0. Thus, the length of the valley 29 is longer than the length of the ridge 31 of the inclined baffle member 13. The main body 11 has an instruction plate 18 and an electric heater 35 arranged on its outer surface, and the instruction plate 18 has a timer 19 for controlling a predetermined cooking time and a cooking indicator 20 arranged on the instruction plate. has. Handle 2
1 has a cooking chamber 2 disposed therein.
4 and has a cooking function using a conventional cooling system. A heat insulating material 34 is sandwiched between the lid member 12 and the cooling chamber 24. A heat insulating material 34 is sandwiched between the lid member 12 and the cooling chamber 24. Cooling chamber 24 is provided with a hartz 23 communicating with pot or cauldron 16 for discharging steam 26 and directing condensed liquid to the cooking chamber. In addition, the cooling chamber 24
A cooling chamber 24 is provided to prevent the cooking device 10 from exploding due to excessive water pressure. The lid member 12 is attached to the opening of the main body 11 of the cooking device with a hinge so that it can vibrate or move in the direction of arrow A.

A male engaging member 3 disposed on the opposite side of the hinge shaft of the lid member 12
3 firmly engages the female engagement member 17 of the main body 11, whereby the cooking device 10 is tightly closed and substantially thermally isolated from the outside world.

In operation, rice or soup ingredients 25 and water 27 are placed in the pot 16 of the cooking device IO and heated by the electric heater 35 using the electric plaque 28 . During heating and cooking, water vapor 26 is conveyed from the pot via valve 23 to cooling chamber 24 of lid member 12. At this time, since the lid member is a type of cooling device, the water vapor 26 is cooled and condensed into water 27.

Water 27 in the cooling chamber 24 flows down onto the inclined baffle member 13 via the valve 23. Water 2 collected on the inclined baffle member 13
7 are in a plurality of valleys 29 and discharge into the tapered wall of the pot or kettle 16 via a plurality of pointed ends 30 . The steam and water cycle in this invention is repeated until the food is completely cooked.

According to this invention, during cooking operations such as boiling rice or cooking soup, the water condensed from the steam is directed to contact the hot walls of the pot or cauldron 16 without falling directly into the food. at least partially evaporates and does not dilute the taste of the food.

Furthermore, since steam 27 from the cooked food is not removed from the cooking apparatus IO of the present invention, the problem of eliminating cooking steam cookware is substantially eliminated.

For example, herbs can be extracted using the cooking device of the present invention and the odor of the herbs is substantially reduced.

Although the invention has been described above, it will be obvious that the same may be modified in many ways. Such variations shall not be considered a departure from the spirit and scope of this invention, and all such modifications that are considered obvious by those skilled in the art are intended to be included within the scope of the claims. do.

[Brief explanation of the drawing]

? FIG. JS1 is a perspective view of a specific example of the cooking device of the present invention, with a portion cut away to show the internal structure of the main body and lid member. 2 is a sectional view taken along the line 2--2 in FIG. 1, and FIG. 3 is a top plan view of the inclined baffle member of the cooking device of the present invention. DESCRIPTION OF SYMBOLS 10... Cooking device, 11... Main body, 12... 4 members, 13... Obstruction member, 16... Pot, 24... Cooling chamber, 27... Water patent applicant Thailand. Soon Choi! 3

Claims (5)

[Claims] (1) A cooking device for cooking ingredients that is divided into a lower cooking chamber and an upper cooling chamber, comprising: a cooking container disposed in the lower cooking chamber; and the upper cooling chamber and the cooking container. valve means for communicating with the cooking vessel, such that cooking steam rising from the cooking vessel is introduced into the cooling chamber through the valve means, condensed and returned to the cooking vessel as a liquid; downwardly sloping baffle means disposed below and inclined downwardly for impeding the flow of condensed liquid through said valve means and directing it towards a side wall of the cooking chamber; and for heating said cooking appliance. A cooking device comprising means for. (2) The cooking device according to claim 1, wherein the baffle means has a substantially circular shape and has a surface having a plurality of ridges and valleys. (3) The cooking device according to claim 2, wherein the valley ends at a sharp end that contacts the side wall of the cooking container, and the ridge ends at a position remote from the side wall. (4) The cooking device according to claim 4, wherein the length of the valley is longer than the length of the ridge. (5) The cooling chamber has a safety valve communicating with the outside world,
2. The cooking device according to claim 1, wherein the safety valve opens automatically when the pressure in the cooking chamber exceeds a predetermined value.