KR100671175B1 - Electrothermal cooking system using atmospheric pressure of water vapor - Google Patents

Abstract

The present invention can provide a good quality of food in a small space in a short time by using the atmosphere pressure of the steam of the restaurant that provides a large number of meals at one time, such as school cafeteria, government office cafeteria, company cafeteria, hotel cafeteria The electric heating cooking system for a single meal, the front is opened so that the lid can be put or discharged, the inner bottom of the heat transfer furnace body is arranged, the heating front is opened and closed, the open front of the body by the heat transfer, Heat transfer furnace which consists of a heat transfer furnace cover which makes the inside of a heat transfer furnace a closed space at the time of heating; A control unit controlling a current flowing in the heating wire according to a user's operation; A water supply pipe having one end penetrated through the main body of the electric heating furnace and spraying water to the outside of the rice cooker and the rice cooker lid which are introduced into the electric heating furnace; And a water supply pipe opening and closing means which is provided in the water supply pipe and opens for a predetermined time at the start of cooking to spray water to the outside of the rice cooker and the rice cooker lid through the water supply pipe. In addition, it is possible to cook a large-capacity rice with good taste and overall uniformity while using heat transfer in a short time, as well as providing an electric heat cooking system using an atmospheric pressure of water vapor, which can be easily installed in a small space with low installation cost. It has an effect.

 Electric heating, cooking, heating

Description

RICE COOKING SYSTEM FOR MASS MEAL SERVICE}

1 is a block diagram of a heat transfer cooking system using the atmospheric pressure of water vapor according to the present invention.

2 is a simplified configuration diagram of a heat transfer cooking system using an atmospheric pressure of water vapor in which heat transfer furnaces are stacked in multiple layers according to the present invention.

          Explanation of symbols on the main parts of the drawings

1: body of the electric furnace 3: electric furnace cover

5: hinge 7: rice cooker

9: rice cooker lid 10: rice water

11: rice 13: heating wire

15: protection network 17: water supply pipe

19: water cock 21: solenoid valve

23 pressure measuring pipe 25 pressure measuring cock

27: pressure gauge 29: pressure discharge pipe

31: pressure discharge cock 33: pressure control pipe

35: pressure control valve 37: temperature sensor

39: control unit 40: control panel

41: heat timer 43: temperature display

45: power supply lamp 47: electric heating table lamp

49: residual heat table lamp 51: power switch

53: heat switch 55: buzzer

57: residual heat collection timer 100a ~ 100d: heat transfer furnace

102: control panel

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an electric heating cooking system, and more particularly, using an atmosphere pressure of steam for a restaurant that provides a large number of meals at one time, such as a school restaurant, a government office restaurant, a company cafeteria, or a hotel restaurant. The present invention relates to a system for electric heating cooking for a group meal, which can be provided in a small space in a high quality state in a short time.

Background Art Conventionally, gas cookers have been mainly used for single meal cooking. This is because the fire power of the gas burner can be easily increased, so that a large amount of food is convenient for temporarily cooking.

On the other hand, most of the cooking equipment using a conventional electric heat cooker or a frying pan. This is because when a large amount of rice using heat transfer takes too much cooking time and it is difficult to obtain a uniformly ripe rice as a whole.

In the conventional gas cooker, a cooking chamber having a gas burner at the bottom is stacked in multiple stages, and inside each of the cooking chambers, guide rails with rollers exposed upward are installed on both inner walls, and the guide rails have about 50 to 100 servings. A large-capacity rice cooker for cooking rice is placed with the lid closed, and cooking is done with the heat source of the gas burner installed on the floor.

However, the cooking by the conventional gas collector having the above-described structure has the following problems and the situation is required to improve the.

First, there is a problem in that a conventional gas collector is difficult to install, and excessive installation cost is required. Since gas cooker uses gas as a heat source, gas piping work should be done first to install gas cooker. However, for gas piping work, it is necessary to drill, and especially in buildings that do not use gas for other purposes, such as long distance gas pipes to be newly connected, installation work is difficult and excessive installation costs are required.

Next, there is a problem that the conventional gas collector takes a lot of installation space. This is related to the internal structure of the gas cooking chamber, and a large gas burner should be installed in each cooking chamber, and a frame capable of spreading the rice cooker over a certain distance from the gas burner in the cooking chamber should be provided. Therefore, the gas cooker is bound to increase in volume. This is a factor that always constrains the space utilization inside a narrow kitchen compared to the hall.

The present invention devised to solve the problems of the above-mentioned large-capacity cooking machine provides an electrothermal cooking system using the atmospheric pressure of steam which can cook rice with good taste and overall uniformly ripe large-capacity rice in a short time while using electric heating. There is a purpose.

Another object of the present invention is to provide a heat transfer cooking system using an atmospheric pressure of water vapor that can be easily installed in a small space with a low installation cost.

Electrothermal cooking system using the atmospheric pressure of the steam according to the present invention to achieve the above object is

The front side is opened to inject or discharge the closed rice cooker, opening and closing the main body of the electric heating furnace in which the heating wire is arranged on the inner bottom, and the open front of the main body by the heating, and heating the inside of the electric heating furnace to the sealed space. Electrothermal furnace composed of cover with electrothermal furnace making;

A control unit controlling a current flowing in the heating wire according to a user's operation;

A water supply pipe having one end penetrated through the main body of the electric heating furnace and spraying water to the outside of the rice cooker and the rice cooker lid which are introduced into the electric heating furnace; And

It is provided in the water supply pipe, the water supply tube opening and closing means for injecting water into the rice cooker and the rice cooker lid inside the heat transfer furnace through the water supply pipe when opening the cooking time for a predetermined time.

The water supply pipe opening and closing means is a solenoid valve, the solenoid valve is preferably opened after closing for a predetermined time after the power is supplied to the heating wire in the control unit.

It is preferable that the heat-transfer body or the heat-transfer cover is molded from a double iron plate, and a ceramic heat insulating material is inserted between the iron plates.

The heat transfer cover is hinged to the front surface of the heat transfer body so that it can be opened and closed forward. Thus, when the heat transfer cover is configured to open and close, the heat transfer furnace can be stacked in multiple layers.

Hereinafter, with reference to the accompanying drawings a preferred embodiment of the heat transfer cooking system using the atmospheric pressure of water vapor according to the present invention will be described in detail.

1 is a configuration diagram of a heat transfer cooking system using the atmospheric pressure of the steam according to the present invention, Figure 2 is a simplified configuration diagram of the heat transfer cooking system using the atmospheric pressure of the steam in which the heat transfer furnace is laminated in multiple layers according to the present invention.

Referring to Figure 1, the heat transfer furnace (100a ~ 100d) according to the present invention is composed of a heat transfer furnace body 1 and a heat transfer furnace cover (3), the heat transfer furnace body (1) is approximately a rectangular hexagonal front open It has the shape of a barrel. The heating wire 13 is disposed on the inner bottom of the heating body main body 1 while the insulation of the heating body main body 1 is maintained, and the protection net of a metal material on which the rice cooker 7 can be placed on the heating wire 13 ( 15) is provided. At the time of cooking, the rice cooker 7 in which the rice 11 and the rice 10 are accommodated in the heat transfer furnace is inserted with the lid 9 closed. The inside of the heat transfer furnace into which the cooker 7 is inserted is sealed by the heat transfer furnace cover 3.

The user controls the current flowing through the heating wire 13 through the control panel 102 including the control unit 39 and a switch for operating the control unit, and cooking is performed by the heating of the heating wire 13. That is, as shown in Figure 1, the present invention is cooked by directly heating the lower portion of the cooker 7, the lid 9 is closed by the heating wire (13). As described above, the present invention has a large capacity of cooking using electric power, so it is sufficient to draw out the electric wire and use it, and no additional gas piping work is required.

Features of the present invention by spraying a small amount of water in the rice cooker (7) and the rice cooker lid (9) inside the heat transfer furnace for a predetermined time at the start of cooking, to form a steam atmosphere pressure in the heat transfer furnace from the beginning of heating to a high-pressure steam atmosphere Cooking is done under This shortens the cooking time while cooking a large amount of rice, and allows you to cook cooked rice that has good bitterness and is uniformly ripe.

To this end, the present invention is provided with a water supply pipe (7), one end of which is installed to penetrate through the heat transfer body (1) to inject water into the rice cooker (7) and the rice cooker lid (9) that is introduced into the heat transfer furnace; It is provided in the water supply pipe (7), the water supply pipe opening and closing means for injecting a small amount of water to the outside of the rice cooker (7) and the rice cooker lid (9) inside the heat transfer path through the water supply pipe (7) when starting cooking Equipped.

The other end of the water supply pipe 7 is connected to a direct water (water supply) with water pressure by a hose. In addition, it is preferable that the solenoid valve 21 is used as the water supply pipe opening and closing means, and the solenoid valve 17 is controlled by the controller 39. The control unit 39 opens the solenoid valve 17 for a predetermined time after turning on the heating wire 13, injects a small amount of water into the heat transfer furnace, and closes it. The user operates the control unit 39 through a switch provided in the control panel 102. To this end, the control panel 102 is provided with a power switch 51 for connecting the system to the casting, and a heat switch 53 for supplying power to the heating wire (13). In addition, the control panel 102 further includes a power lamp 45 that is turned on when the power switch 51 is closed, and an electric heat cooking lamp 47 that is turned on when the heat switch 53 is closed. It is desirable to allow the user to visually check the operating state of the electrothermal cooking system using the atmospheric pressure of the water vapor. In addition, the control panel 102 is preferably provided with a heat transfer timer 41 that allows the user to set the power input time (cooking time) of the heating wire in advance so that the user can select a suitable cooking time.

The water supply pipe 7 is installed by branching the pressure measuring pipe 23 and the pressure gauge 27 at the tip of the pressure measuring pipe so that the user can visually check the internal pressure in the heat transfer. Immediately before the pressure gauge 27, a pressure measuring cock 25 is provided to block the pressure introduced into the pressure gauge 27 when necessary. In addition, the pressure measuring pipe 23 is provided with a pressure discharge cock (31) for opening and closing the pressure discharge pipe 29 and the pressure discharge pipe 29, the internal pressure of the heat transfer too high, or after cooking is finished, It is used to manually remove internal residual pressure by electrothermal.

In addition, the heat transfer body main body (1) is provided with a pressure regulating pipe 33, the front end is provided with a pressure control valve 35 that opens automatically when the internal pressure of the heat transfer furnace rises above a certain pressure, If the internal pressure rises too high, it is desirable to automatically lower the pressure to the set level.

In addition, a temperature sensor 37 is attached to the pressure regulating tube 33, and a temperature display part 43 is provided on the control panel 102, and the output value of the temperature sensor 37 is controlled by the temperature of the control panel 102. It is preferable to display on the display unit 43 so that the user can visually check the internal temperature by the heat transfer.

The control unit 39 is provided with a residual heat collecting timer 57 that allows a user to set a residual heat cooking time (time of dehydration) after the power is cut off of the heat transfer timer 41. It is preferable that the control panel 102 is further provided with a residual heat cooking lamp 49 which is turned on for the residual heat cooking time (moxibustion time). The control panel 102 may further include a buzzer 55 for notifying the user that cooking is finished when the remaining heat cooking time ends.

Another feature of the present invention is the heating furnace body (1) or the heating furnace cover (3) is molded into a double iron plate, between the iron plate or the inner surface of the iron plate by inserting or attaching a ceramic insulating material (not shown) to the cooking of the heating wire In addition to the insulation of the city, far infrared rays are emitted. Far-infrared radiation emitted from ceramic insulation not only penetrates into the rice, but also makes the rice unsweetened, and makes the rice taste better.

Still another feature of the present invention is that the heat transfer cover 3 is coupled to the hinge 5 on the front surface of the heat transfer body to open and close forward. By this configuration, the rice cooker 7 can be easily introduced into or discharged from the heat transfer furnace, and as shown in FIG. 2, the heat transfer furnaces 100a to 100d can be stacked and used in multiple layers in a narrow space. The user can select and use as many electric heating furnaces as the number of catering personnel, and each electric heating furnace can be sequentially operated with a time difference for every food dispensing so that food can be served immediately upon completion of cooking. To this end, the rice cooker 7 is preferably selected not only as a heating container but also as a container for serving at the same time. To serve as a serving bowl, the rice must not stick to the floor. To this end, the rice cooker 7 is preferably formed of a metal material such as aluminum and the inner surface of the rice cooker is coated with a material having a high activity such as Teflon.

According to the present invention having the above-described configuration, it is possible to cook a large amount of rice with good taste and uniformly cooked in a short time while using heat transfer, and also to provide an atmospheric pressure of water vapor that can be easily installed in a small space with low installation cost. There is an effect that can provide a heat transfer cooking system using.

Although the present invention has been described with reference to the embodiments shown in the accompanying drawings, the scope of protection of the present invention is not intended to be limited thereto, and the scope of protection of the present invention is set forth in the detailed description of the claims and all equivalent embodiments thereof. It should be interpreted as crazy.

Claims (4)

A rice cooker 7 capable of accommodating rice 11 and rice 10 required to cook rice 11 and provided with a lid; An electric heating furnace body (1) and the electric heating furnace body capable of directly heating the lower portion of the rice cooker (7) by opening the front surface and a heating wire (13) disposed on the inner bottom to inject or discharge the rice cooker (7). Heat transfer furnace (100a ~ 100d) consisting of a heat transfer furnace cover (3) to open and close the open front of (1) and to heat the inside of the heat transfer furnace during heating; A controller 39 for controlling a current flowing in the heating wire 13 according to a user's operation; A water supply pipe 7 having one end penetrated through the main body 1 to inject water into the rice cooker 7 and the rice cooker lid 9 which are introduced into the heat transfer furnace; And Water supply pipe opening and closing means which is provided in the water supply pipe (7) and sprays a small amount of water to the outside of the rice cooker (7) and the rice cooker lid (9) inside the heat transfer path through the water supply pipe (7) when the cooking starts Electrothermal cooking system using the atmospheric pressure of water vapor, characterized in that it comprises a. The method of claim 1, The water supply pipe opening and closing means is a solenoid valve 21, the solenoid valve 17 of the water vapor, characterized in that after opening the power for a predetermined time after the power is supplied to the heating wire 13 in the control unit 39 Electrothermal cooking system using atmospheric pressure. The method according to claim 1 or 2, The electrothermal furnace main body (1) or the electrothermal furnace cover (3) is formed of a double iron plate, the ceramic heat insulating material between the iron plate, characterized in that the heat transfer cooking system using the atmospheric pressure of water vapor. The method according to claim 1 or 2, The heat transfer cover 3 is coupled to the hinge (5) to the front of the heat transfer body main body to open and close forward, the heat transfer furnace (100a ~ 100d) using an atmospheric pressure of water vapor, characterized in that laminated in multiple layers Electrothermal cooking system.

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