KR101975838B1 - Cooking device to control cooking process according to cooking type - Google Patents

Abstract

The present invention provides a stirring device in which a temperature pulse is maintained constant at a heating temperature set according to a cooking type and a reference temperature at which the food is optimally cooked so that the food to be cooked can be cooked optimally to be. To this end, there is provided a cooking apparatus comprising a main body having a cooking cavity in which a container containing a cooking material is placed, a heating part for applying heat to the container, a support part capable of being raised and lowered to the main body, And an elevating driving part for stirring the cooking material and stirring the cooking material and stirring the elevating driving part for elevating the elevating part and the heating part to control the temperature applied to the container and controlling the elevating driving part And a control unit for controlling the elevating and lowering of the support unit at a predetermined time interval, and a control unit which is disposed on the outer periphery of the support unit and rotates so that at least a portion of the support unit contacts the upper surface of the main body unit, And a control lever An agitator is provided to control the cooking process La.

Description

[0001] The present invention relates to a stirring device for controlling a cooking process according to a cooking type,

The present invention relates to a stirring device for controlling a cooking process according to a cooking type, and more particularly, to a stirring device for controlling a cooking process according to a cooking type, and more particularly, To an agitating device.

Grain in the form of powder must be loosened in water when it is mixed with a certain amount of water to prepare cereals, soups, sediment (hereinafter referred to as "cooked food"). Therefore, when the grains mixed with water are boiled, the grains in the form of powder are not clumped, and in the case of grain, they must be well stirred to distribute the temperature evenly.

Therefore, in order to boil the porridge, a container is placed in a heating part such as a gas range or an induction range, and a proper amount of grains or powdered grains (hereinafter referred to as "cooking material") and water are placed and the cooking material is heated and cooked with a cooking tool.

Although a cook can directly stir a small amount of cooked food, it is very inconvenient for a cook to manually pour the cooked raw material when a large amount of cooked food is cooked in a restaurant or a foodservice.

In other words, generally, when the food such as porridge, soup, etc. is not continuously stirred in the process of cooking, porridge is likely to be burnt on the surface to be heated, and the taste will not come out well. Therefore, the cook must continue to stir, but this not only leads to a waste of labor costs, but also inconvenience.

In order to solve such a problem, a conventional general stirrer can be simply used and used, but in this case, the material tends to be easily crushed and inconveniences in the cooking process.

In addition, a conventional general stirring cooking apparatus has a problem in that it can not effectively remove lumps of food that are generated during cooking.

Therefore, a cooking stirrer in which raw materials for cooking are automatically poured in order to improve the cooking operation of a cook has been proposed.

In a conventional stirring apparatus, a shaft is coupled to a driving unit located above a container placed on a heating unit, and a stirring blade is coupled to a lower end of the shaft. The driving part is connected to the main body of the agitator by a supporting part, and the supporting part can move up and down. When the container containing the cooking material is placed under the driving part in a state where the supporting part is elevated, the supporting part is lowered so that the stirring blade is immersed in the cooking material. In a state where the stirring blade is immersed in the cooking material, the shaft is rotated by driving the driving part, and the stirring blade stirs the cooking material automatically.

On the other hand, when the downward point of the support portion is reduced to the maximum, the lower surface of the stirring wing contacts the bottom of the container and stirs the cooking raw material. However, when the bottom of the container is not flat and bending occurs, the stirring wing must be raised or lowered according to the bending, but the stirring wing has a lot of pressure.

In addition, when the stirrer is submerged in the cooking material, the lower surface of the stirrer should be spaced from the bottom of the container or spaced by a predetermined interval according to the cooking temperature of the food, but the distance between the bottom of the stirrer, It could not be controlled.

Published Japanese Patent Application No. 10-2016-0121443 (Oct. 19, 2016) Registration Practical Utility Model No. 20-0466194 (March 31, 2013)

An object of the present invention is to provide a stirring device in which a temperature pulse is maintained constant at a heating temperature set according to a cooking type and a reference temperature at which the food is optimally cooked so that the food to be cooked can be cooked optimally.

Yet another object of the present invention is to provide a stirring device for effectively preventing the formation of food masses generated during cooking by judging the type of cooking material and moving the stirring wing up and down when food mass is generated, Quot; is provided.

It is still another object of the present invention to provide a stirring device capable of controlling the cooking process according to a cooking type and capable of finely adjusting the distance between the stirring blade of the stirring part and the bottom of the container in a state where the support part supporting the stirring part of the stirring device is located at the lowermost point It is an object to provide a device.

The present invention relates to a cooking apparatus, which comprises a main body portion having a cooking cavity in which a container containing a cooking material is placed, a heating portion for applying heat to the container, a support portion capable of being raised and lowered in the main body portion, And an elevating driving part for stirring the cooking material and stirring the cooking material and stirring the elevating driving part for elevating the elevating part and the heating part to control the temperature applied to the container and controlling the elevating driving part And a control unit for controlling the elevating and lowering of the support unit at a predetermined time interval, and a control unit which is disposed on the outer periphery of the support unit and rotates so that at least a portion of the support unit contacts the upper surface of the main body unit, Depending on the type of cooking including the control lever An agitating device for controlling the cooking process is provided.

When the user sets the temperature, the controller raises the temperature to the set temperature and then repeatedly turns on and off the power of the heating unit when the set temperature is reached, And controls the rotation speed of the stirring blades to be varied according to the kind of the cooking raw material in order to prevent the cooking raw material from being cooked optimally and to form a mass of the cooking raw material And controlling the grinding of the cooking material so that the grinding of the cooking material is repeatedly performed using the stirring vane by moving the supporting part up and down at regular intervals to crush the lump of the cooking material. .

Here, the control lever may include a rotating body having a first tangential line and a second tangential line at an outer circumferential edge, the first tangential line and the second tangential line being spaced apart from each other with a center of rotation, and a handle connected to the rotating body can do.

Here, the first tangent line portion and the second tangent line portion are formed on the outer circumference of the rotating body, the second tangent line portion is further away from the first tangent line portion with respect to the rotation center, And the second tangential portion can be selectively in contact with the upper surface of the main body portion by the rotation of the rotating body.

Here, when the first tangential portion is in contact with the upper surface of the main body portion in a state in which the support portion is lowered to the lowest point, the bottom of the stirring vane touches the inner bottom of the container, When the upper surface of the main body portion is in contact with the upper surface of the main body portion, the bottom surface of the container can be separated from the bottom surface of the stirring vane by the rising of the support portion.

Here, the support portion includes a case and a rod, one side of which faces the bottom of the container, the other side of which is connected to the main body, and the control lever is coupled to, and is disposed in the main body, And a guide rail and a guide block which are disposed between the main body and the case and guide the case to be raised and lowered.

Here, when the second tangential portion is in contact with the upper surface of the main body portion, the case rises within the clearance range, and the lower surface of the stirring blades can be separated from the inner bottom of the container by the case rising.

The stirring part may include a shaft connected to the stirring blade, a stirring driving part connected to the shaft, and a stirring tension part positioned between the shaft upper part and the inner upper surface of the horizontal part of the supporting part to buffer and support the shaft.

The stirring tension unit includes a tension housing having an upper surface opened and coupled to an upper end of the shaft, a tension ball coupled with the tension housing and contacting the upper surface of the horizontal unit, and a tension ball disposed in the tension housing, And an elastic member that applies an elastic force to contact the upper surface of the horizontal portion. When the elastic member is applied to the stirring blade in the direction of increasing the external force, the elastic member may be compressed and the shaft may be lifted.

According to the present invention, the user can set the heating time automatically according to the kind of the cooking material, and the cooking material can be cooked optimally according to the setting of the user.

In addition, the present invention has the effect of repeatedly grinding a food mass formed on the bottom of the container by moving the device for removing the food mass up and down inside the container when food mass is generated.

In addition, according to the present invention, since the bottom of the container is contacted with or separated from the bottom of the container by the simple operation of the control lever in accordance with the cooking requirements, the efficiency of the food is improved and the bottom of the container is separated from the bottom of the container. The agitation blade can not be frictioned to prevent the agitation blade wear due to the friction, so that the life of the agitation blade can be increased.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view of a stirrer capable of adjusting the interval between a stirring blade and a bottom of a container according to an embodiment of the present invention; FIG.
Fig. 2 is a side view of Fig. 1; Fig.
Fig. 3 is a schematic view of a portion of the back surface of Fig. 1 cut away. Fig.
4 is an enlarged view of a portion A in Fig. 3;
5 is a schematic view showing the shaft of the stirring part of FIG.
6 is an enlarged view of a portion B in Fig. 5;
Figure 7 is an enlarged view of the control lever of Figure 2;
Figs. 8 and 9 are schematic views showing the positions of the stirring vanes according to the control lever operation of Fig. 7; Fig.
10 is a block diagram showing a configuration unit controlled by the control unit of the present invention.
11 is a view showing functional buttons of the display panel and the operation unit of the operation unit of the present invention.
12 is a view for explaining the operation of the stirring device for controlling the cooking process according to the cooking type of the present invention through the operation of the control part.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Like parts are designated with like reference numerals throughout the specification.

1 to 8, a stirrer capable of adjusting a distance between a stirring blade and a bottom of a container according to an embodiment of the present invention will be described.

FIG. 1 is a schematic view of a stirrer capable of adjusting a distance between a stirring blade and a bottom of a container according to an embodiment of the present invention, FIG. 2 is a side view of FIG. 1, FIG. 3 is a schematic view of a portion of the back surface of FIG. Fig. 4 is an enlarged view of a portion A of Fig. 3, Fig. 5 is a schematic view showing a shaft of the stirring portion of Fig. 1, Fig. 6 is an enlarged view of portion B of Fig. 5, Fig. Figs. 8 and 9 are schematic views showing the positions of the stirring blades according to the control lever operation of Fig. 7; Fig.

1 and 2, a stirring device (hereinafter referred to as stirring device) 100 capable of adjusting the distance between a stirring blade and a bottom of a container according to the present embodiment includes a main body 10, 30 of the agitating part 40 in the state where the rod 321 of the supporting part 30 including the agitating part 40 and the adjusting lever 50 and supporting the agitating part 40 is at the lowest point, ) And the bottom of the container can be finely adjusted.

The main body 10 has a cooking space 11 in which cooking is performed. The cooking space (11) is provided with a heating unit (20) for generating heat in accordance with the cooked food. The heating unit 20 may be composed of a gas range, an induction range, or the like. The heating unit 20 may be provided with a container 1 in which the cooking material is contained and cooked. Since the cooking cavity 11 is formed by opening the central portion of the front surface and the upper surface of the main body 10, the cooker can easily place and lower the container 1 on the heating portion 20.

The support portion 30 includes a case 31, a lift driving portion 32, a guide rail 33, and a guide block 34.

The case 31 includes a vertical portion 311 and a horizontal portion 312 and forms an outer shape of the support portion 30. [ The vertical part 311 and the horizontal part 312 are connected to each other and the inside is empty. The vertical portion 311 is located on the rear surface of the main body 10 and protrudes from the upper surface and can be raised and lowered. The horizontal part 312 is vertically connected to the upper end of the vertical part 311 and one side faces the inner bottom of the container 1 placed on the heating part 20.

3, the lifting and lowering driving unit 32 is formed of a rolling cylinder structure including a driving body 322 and a rod 321 and lifts the case 31 up and down. The driving body 322 is disposed on the inner bottom of the body portion 10 and the rod 321 protrudes from the driving body 322 and is connected to the inner upper surface of the vertical portion 311. The driving body 322 drives the rod 321 to move the case 31 up and down. The detailed structure of the driving body 322 and the rod 321 can be applied to the construction of a known electric cylinder, and a detailed description thereof will be omitted.

The guide rail 33 and the guide block 34 are disposed between the vertical portion 311 and the main body portion 10. That is, the guide rail 33 is disposed along the longitudinal direction of the vertical portion 311 in the inner space of the body portion 10, and the guide block 34 is connected to the vertical portion 311 and coupled with the guide rail 33 have. The case 31 can be lifted up and down smoothly without shaking when the rod 321 is operated by the guide rail 33 and the guide block 34. [

4, the rod 321 and the upper surface of the vertical portion 311 are connected to each other with a clearance space 321a. The case 31 can be raised and lowered by the operation of the adjusting lever 50 within the range of the clearance space 321a while the rod 321 is located at the lowest point. The lower surface of the agitating blades 43 is in a state in which the rod 321 is spaced apart from the bottom of the container 1 by the operation of the adjusting lever 50 in a state in which the rod 321 is located at the lowest point Lt; / RTI >

The stirring section 40 includes a stirring driving section 41, a shaft 42, a stirring vane 43 and a stirring tension section 44 and stirs the cooking material contained in the container 1.

Referring again to Fig. 2, the stirring driving unit 41 includes a driving motor 411, a pulley 412, and a belt 413. [ The pulley 412 is rotatably disposed on one side of the horizontal portion 312 facing the inner bottom of the container 1 and the driving motor 411 is disposed on the other side of the horizontal portion 312. The belt 413 connects the driving motor 411 and the pulley 412 to transmit the power of the driving motor 411 to the pulley 412 so that the pulley 412 can rotate.

5, the shaft 42 includes a first member 421 and a second member 422, and can ascend and descend in accordance with the lifting and lowering of the support portion 30. As shown in Fig. The first member 421 and the second member 422 each have a predetermined length. The first member 421 and the second member 422 are detachably connected to each other.

The first member 421 is keyed to the pulley 412 and is movable in the axial direction. The lower end of the second member 422 may be located inside the container 1 or out of the container 1 as the support portion 30 is lifted or lowered. Rotation of the pulley 412 causes the shaft 42 to rotate axially.

The stirring wing 43 is detachably coupled to the lower end of the shaft 42 and may be immersed in the cooking material contained in the container 1 or located outside the container 1 according to the position of the lower end of the shaft 42. When the shaft 42 is rotated while the stirring wing 43 is locked in the cooking material, the stirring wing 43 stirs the cooking material.

Here, when the rod 321 is located at the highest point (the position where the rod 321 is maximally raised), the stirring vane 43 is out of the vessel 1, and when the rod 321 is positioned at the lowest point, The wings 43 are located inside the container 1 and the bottom surface thereof is in contact with the bottom of the container 1. [

On the other hand, in the state where the stirring blade 43 is in contact with the bottom of the container 1, it can be buffered by the stirring tension section 44 according to the bottom condition of the container 1.

6, the stirring tension portion 44 includes a tension housing 441, a tension ball 442, and an elastic member 443, and is disposed between the first member 421 and the upper surface of the horizontal portion 312 So that the shaft 42 is buffered and supported.

The tension housing 441 is open on the top surface and has a flange along the top edge thereof. The tension housing 441 is coupled to the top surface of the first member 421 and inserted into the first member 421. Inside the tension housing 441, an arrangement space 441a opened in the top surface direction is formed.

The tension ball 442 is located in the arrangement space 441a and at least a portion of the tension ball 442 is exposed to the outside of the tension housing 441 and is in contact with the lid 444 connected to the horizontal portion 312. The tension ball 442 can be introduced into the arrangement space 441a.

The elastic member 443 maintains a predetermined elastic force and is placed in the arrangement space 441a to elastically support the tension ball 442. [ The elastic member 443 is formed of a coil spring.

The shaft 42 can be buffered within the elastic range of the elastic member 443 according to the bottom shape of the container 1 during rotation while the stirring wing 43 is in contact with the inner bottom of the container 1. [ Thus, the stirring vanes 43 can smoothly rotate without being caught by the bottom of the container 1.

More detailed configurations of the main body 10, the support 30 and the agitator 40 can be found in a known deep-fryer (Japanese Patent Application Laid-Open No. 10-2016-0121443) filed by the present applicant ), A column portion and a stirring portion can be applied, and a detailed description thereof will be omitted.

7, the control lever 50 includes a rotating body 51 and a handle 52 and is disposed on the outer periphery of the vertical portion 311 to be in contact with the upper surface of the body portion 10, The lower surface of the stirring vanes 43 can be kept in contact with or spaced from the inner bottom of the container 1. [

The rotary body 51 is rotatably coupled to the outer periphery of the vertical portion 311 and can rotate based on the coupled portion. Thus, the rotating body 51 has a rotation center 511 which is the center of rotation. The outer circumference of the rotating body 51 has a first tangent line portion 512 and a second tangent line portion 513 spaced by a predetermined distance with respect to the rotation center 511. The second tangential line portion 513 is spaced apart from the first tangential line portion 512 with respect to the rotation center 511. The second tangential line portion 513 is spaced from the first tangential line portion 512 by a predetermined distance. Here, the separation distance L is equal to or shorter than the range of the clearance space 321a. The first tangential line portion 512 or the second tangential line portion 513 can be selectively brought into contact with the upper surface of the main body portion 10 in accordance with the rotation of the rotating body 51.

The handle 52 is protruded by a predetermined length between the first tangential line portion 512 and the second tangential line portion 513 on the outer circumference of the rotating body 51. [ The handle 52 and the rotary body 51 are integrally formed and can be directly held by the cooker and the rotary body 51 can be rotated with respect to the rotation center 511 by using the handle 52. [

The control lever 50 is disposed on one side of the vertical portion 311 and contacts the upper surface of the body portion 10 or is disposed on both sides of the vertical portion 311 as shown in FIG. ) Top surface.

The following describes the operation of the stirring device capable of adjusting the distance between the stirring blade and the bottom of the container as described above.

First, the rod 321 is positioned at the highest point, and the support portion 30 is maintained in a raised state. The heating unit 20 may be provided with the container 1 containing the cooking material. The heating section 20 heats the cooking material to a predetermined temperature. The rod 321 moves to the lowest point so that the support portion 30 descends such that the stirring wing 43 is positioned inside the container 1. [ The stirring blade (43) flows into the container (1) by the lowering of the supporting part (30) and is immersed in the cooking material. At this time, the lower surface of the stirring blade (43) is brought into contact with or separated from the inner bottom of the container (1) according to the food. The first tangential line portion 512 of the rotating body 51 contacts the upper surface of the vertical portion 311 in the state where the rod 321 and the upper surface of the vertical portion 311 are in contact with each other, (See Fig. 8). The lower surface of the stirring blade 43 contacts the bottom of the container 1 and the shaft 42 is rotated by driving the stirring driving unit 41 so that the stirring blade 43 rotates in contact with the bottom of the container 1, .

When the lower surface of the stirring blade 43 is required to be spaced apart from the inner bottom of the container 1, the second tangential line portion of the rotating body 51 in the state in which the rod 321 is in contact with the upper surface of the vertical portion 311 513 are brought into contact with the upper surface of the main body portion 10. The vertical portion 311 can be raised by a predetermined distance L2 within the clearance space 321a by the distance L between the first tangential line portion 512 and the second tangential line portion 513. [ The vertical portion 311 can be raised by the separation distance L. [ As the vertical portion 311 rises, the stirring portion 40 connected to the horizontal portion 312 and the horizontal portion 312 also rises. Thus, the lower surface of the container 1 stirring blade 43 is separated from the bottom of the container 1 by a predetermined distance L2 (see FIG. 9). The stirring blade 43 is rotated away from the bottom of the container 1 by driving the stirring driving unit 41 to stir the cooking material. Since the stirring blade 43 is not in contact with the inner bottom of the container 1, it is possible to prevent the lower surface of the stirring blade 43 caused by the rotation of the stirring blade 43 in contact with the inner bottom of the container 1.

If the lower surface of the stirring blade 43 is rotated while being separated from the bottom of the container 1 and the cooking material is clumped or pressed between the bottom surface of the stirring blade 43 and the bottom surface of the container 1, The rotating body 51 is rotated so as to come into contact with the inner bottom of the container 1 so that the supporting portion 30 descends. The agitating part 40 is also lowered by the lowering of the support part 30 so that the lower surface of the agitating blades 43 contacts with the bottom of the container 1 and crushes the agglomerated ingredients or scrapes the agglomerated ingredients.

The bottom surface of the stirring blade 43 is brought into contact with or separated from the bottom surface of the container 1 by a simple operation of the control lever 50 according to the cooking cooking requirement, The stirring blade 43 can be prevented from being worn due to friction between the bottom surface of the container 1 and the bottom surface of the stirring blade 43. This can increase the life of the stirring blade 43 .

10 is a block diagram showing a configuration unit controlled by the control unit of the present invention.

The control unit 60 of the present invention controls the functions of the heating unit 20, the elevation driving unit 32, and the stirring driving unit 41.

The control unit 60 is included in the main body 10 and controls the functions of the heating unit 20, the elevation driving unit 32 and the stirring driving unit 41 according to the setting option set by the user through the operation unit 15. [ do.

The control unit 60 controls the temperature of the heating unit 20 to control the temperature applied to the container containing the cooking material.

Further, the control unit 60 may control the elevation driving unit 32 to move the supporting unit 30 up and down. Here, the control unit 60 may control the operation of the lifting and lowering driving unit 32 to control the lifting and lowering operations of the supporting unit 30 in accordance with the rising time and the falling time set by the user.

When the type of cooking is inputted using the type of cooking material or the cooking material, the control unit 60 controls the operation of the elevation driving unit 32 in accordance with the kind of the food finally produced through the cooking material or the cooking material The operation can be controlled.

That is, when each constituent material (i.e., cooking material) of the cooking material at the time of cooking is set or inputted by the user, the control unit 60 may cause the cooking of each raw material (i.e., cooking materials) The weight of the mass or the position of generation of the mass can be controlled to control the operation of the elevation driving unit 32 to control the moving speed of the supporting unit 30 so that the mass of the cooking material generated in the vessel during the cooking Can be crushed.

For example, when the cooking raw material is a cooking raw material in which a heavy lump is easily generated during cooking, the lump is easily formed on the bottom of the container, so that the lowering speed is controlled to be faster than the rising speed of the lifting and lowering driving part 32, To crush the mass of the cooking material produced at the lower end of the container.

In addition, when the cooking material is a cooking material in which a light lump is easily generated during cooking, the lump is easily formed in the upper portion of the container, so that the rising speed of the lifting and lowering driving part 32 is controlled to be faster than the descending speed, Thereby crushing a mass of the cooking raw material mainly produced at the upper end of the cooking cavity.

In addition, when the cooking raw material is a raw cooking material in which the lumps are well formed in the whole during cooking, the lumps will uniformly distribute the containers, so that the rising speed and the descending speed of the lifting and lowering driving part 32 are controlled at the same speed, The lump of the cooking material generated at the upper and lower ends of the cooking material is crushed.

Further, the control unit 60 can control the rotation speed of the stirring vane 43 by controlling the operation of the stirring driving unit 41. [

In the case where the overall constituent materials (i.e., cooking materials) of the cooking material are composed of materials having a high density, in order to uniformly ripen the ingredients in the cooking process, the rotating speed of the stirring vane 43 is set to a low- It should be faster than cooking. Therefore, the control unit 60 controls the operation of the stirring driving unit 41 in accordance with the weight or density of the cooking material so as to control the rotation speed of the stirring wing 43 to rotate optimally according to the weight or density of the cooking raw material .

11 is a view showing functional buttons of the display panel and the operation unit of the operation unit of the present invention.

Referring to FIG. 11, control of the stirring unit for controlling the cooking process according to the cooking type of the present invention by controlling the control unit 60 through function buttons will be described.

The power button 151 of the operation unit 15 performs an operation of turning on and off the power of the stirring device for controlling the cooking process according to the cooking type of the present invention.

The display panel 152 displays a function according to an operation of each function button and displays a process of performing an operation.

The function button 153 is a button for selecting a temperature setting and a heating condition in a standby state.

Here, the standby state means a screen state displayed on the display panel when the power button 151 is turned on. In the standby state, the current temperature is blinked and displayed as in the idle screen of Fig.

When the function button 153 is pressed once, a heating temperature setting menu for setting the heating temperature is displayed. Here, the heating temperature refers to the temperature at which the cooking material is heated to the maximum to cook the food.

In the heating temperature setting menu, the temperature is set using the temperature / time button 155.

At this time, the temperature range can be set from 0 degree to 100 degree, and the setting range can be adjusted in 1 degree unit.

When the function button 153 is pressed twice, an additional heating time menu for setting an additional heating time for further heating after reaching the set temperature is displayed. Here, the additional heating time can be set at intervals of 1 minute to 10 minutes. Further, the additional heating time is performed only once at the initial time after reaching the set temperature.

When the function button 153 is pressed three times, a menu for setting the heating stop time after the set additional heating time is displayed.

The heating stop time can be set between 1 second and 180 seconds at intervals of 1 second.

The heating stopping time is a time required for the fermentation of the food to be cooked when the food is cooked by using the cooking ingredients.

When the function button 153 is pressed four times, a menu for setting the entire cooking time is displayed.

The total cooking time can be set up to 120 minutes and can be adjusted up to 1 minute.

In the operation screen 1 of Fig. 11, the heating temperature is set at 95 degrees, and the entire cooking time is displayed.

11 shows that the control unit 60 stops the operation of the heating unit 20 when the heating unit 20 is heated and the present temperature (i.e., the cooking temperature in the container) is equal to or higher than the set heating temperature .

11 is a screen for storing a desired setting in the memory by pressing the memory button 157. The heating temperature is set to 85 degrees, the heating time is set to 5 minutes, and the non-heating time is set to 10 minutes And the whole cooking time is set to 1 hour and 30 minutes.

The lift button 156 is a button for controlling the position of the support portion 30 and the lift speed of the support portion 30. [

It is possible to raise and lower the support portion 30 by using the lift button 156 even during cooking.

When the support 30 is lowered after it has risen, the agitation vane 43 can be used to crush the mass of the cooking material generated in the vessel.

When the power enters the lift setting via the function button 153 in the OFF state, the lifting and lowering setting of the supporting part 30 is set via the lift button 156, Select the fall time. Here, the falling time can be set at intervals of 1 minute from 1 minute to 5 minutes, and the rising time can be set at intervals of 1 second from 0 second to 5 seconds.

The operation of grinding the mass of the cooking material generated in the container while repeating the rising and falling of the cooking is set as follows.

On the standby screen in the power OFF state shown in Fig. 11, the function button is pressed once to enter the lift function screen.

Set the falling and rise times on the lift function screen. In Fig. 11, the rising time is set to 5 minutes and the rising time is set to 5 seconds.

If the reserved time is set at present, if the set time is set, the support part 30 rises and falls according to the above-described descent and rise time of the lift, and the lump of the cooking material generated in the container Crushing operation.

At this time, since the rotation of the stirring wing 43 is continued, the food and beverage formed in the container is pulverized by repeatedly raising and lowering the food and beverage in the container while stirring the stirring vane 43.

The memory button 157 is a button for storing settings set by the user. The user can set the heating temperature, the heating time, the non-heating time, and the entire cooking time according to the kind of the cooking material and the food to be cooked, and store them in the controller 60.

The search button 158 performs a function of loading the memory setting stored in the control unit 60.

12 is a view for explaining the operation of the stirring device for controlling the cooking process according to the cooking type of the present invention through the operation of the control part.

First, in a first step, the user sets the heating temperature at which the cooking material is to be cooked by using the operating unit 15. Thereafter, the additional heating time (1), which is further heated, is set after reaching the heating temperature set in the two steps.

In Fig. 12, the heating time is set to 100 degrees. Further, the additional heating time (1) is operated only once after reaching the set heating temperature. During the additional heating time (①), heat with 100% of the set heating temperature.

Set the heating stop time (②) in 3 steps. As described above, the heating stopping time (②) is the time for immersing and mating the food, and even if the same cooking material is used for the same whole cooking time, Taste can vary.

The entire cooking time (T) is set in four steps.

Set the non-heat-up time (Nt) in five steps. After the non-heating time (Nt), the controller 60 heats the cooking material with heat corresponding to 60% to 70% of the heating temperature automatically set within a fixed 1 minute (At).

The control unit 60 repeats the non-heating and heating operation for the entire cooking time T until the end of the entire cooking time T during the repeated cooking time Rt, which is the sum of the non-heating time Nt and the fixed one minute (At) . In Fig. 12, the repetitive cooking time (Rt) is repeated three times among the entire cooking time (T).

The heating temperature, the additional heating time (1), the heating stop time (2), the total cooking time T and the non-heating time Nt may be set by the user, And the food to be cooked is input using the cooking material, the control unit 60 may set the automatic setting to optimally cook the food using the cooking material.

When the temperature of the cooking food in the container reaches the set heating temperature after raising the temperature of the heating unit 20 to the set temperature, the controller 60 turns the power of the heating unit 20 on and off OFF) so that the temperature pulse is constantly maintained at the reference temperature which allows the food to be optimally cooked.

Thus, if the temperature pulse is maintained constant at the heating temperature set during the entire cooking time (T) and at the reference temperature for the food to be optimally cooked, the food to be cooked will not be too ripe, It can be learned.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, Of the right.

1: vessel 100: stirring apparatus
10: main body part 11: cooking space
20: heating part 30:
31: Case 311:
312: horizontal part 32:
321: load 321a: clearance space
322: drive body 33: guide rail
34: Guide block 40: Agitator
41: stir driving part 411: motor
412: pulley 413: belt
42: shaft 421: first member
422: second member 43: stirring blade
44: stirring tension section 441: tension housing
441a: Arrangement space 442: Tension ball
443: elastic member 444: cover
50: control lever 51: rotating body
511: rotation center 512: first tangential line
513: second tangential portion L: separation distance
52: handle 60:

Claims (9)

A main body portion having a cooking cavity in which a container accommodating the cooking raw material is located,
A heating unit for applying heat to the container,
A support portion arranged to be able to move up and down on the main body portion,
And a stirrer for stirring the cooking material and being connected to the stirring part,
A lifting and lowering driving part for lifting and lowering the supporting part,
A control unit for controlling the heating unit to control the temperature applied to the container and controlling the elevation driving unit to elevate the supporting unit at a predetermined time interval;
An adjusting lever which is disposed on the outer periphery of the support portion and is rotatable, at least a portion of which is in contact with the upper surface of the main body portion and which lifts the support portion which has descended to the lowermost point,
And controlling the cooking process according to the cooking type. The method of claim 1,
The control unit repeatedly raises the temperature of the heating unit to ON and OFF when the temperature is set by the user and then raises the temperature to the set temperature, Control to keep the pulse constant,
Controlling the rotation speed of the stirring blades to be different according to the kind of the cooking raw material in order to prevent the cooking raw material from being cooked optimally and to form a lump of the cooking raw material,
Wherein when the lump of the cooking material is generated, the support is moved up and down at regular intervals so as to crush the lump of the cooking material so that the lump of the cooking material formed on the bottom of the container is repeatedly crushed using the stirring vane. An agitator for controlling the cooking process according to the type. The method of claim 1,
Wherein the control lever comprises:
A rotating body having a first tangential line portion and a second tangential line portion having outer peripheral portions spaced at different distances with respect to the rotation center,
And a handle coupled to the rotating body,
Containing
A stirring device for controlling the cooking process according to the cooking type. 4. The method of claim 3,
Wherein the second tangential portion is further away from the first tangential portion with respect to the center of rotation and the first tangential portion and the second tangential portion selectively contact the upper surface of the main body portion by rotation of the rotating body
A stirring device for controlling the cooking process according to the cooking type. 5. The method of claim 4,
When the first tangential line is in contact with the upper surface of the main body portion in a state in which the support portion is lowered to the lowermost point, the lower surface of the stirring wing touches the bottom of the container and the second tangential portion is in contact with the bottom of the container, When the upper surface of the container is brought into contact with the upper surface,
A stirring device for controlling the cooking process according to the cooking type. The method of claim 5,
The support portion
A case connected to the main body and coupled with the control lever,
A lifting drive part including a rod, the rod being connected to the case at a clearance and lifting the case,
A guide rail disposed between the main body and the case and guiding the case to be raised and lowered,
Containing
A stirring device for controlling the cooking process according to the cooking type. The method of claim 6,
The case rises within the clearance range when the second tangential line portion abuts on the upper surface of the main body portion and the lower surface of the stirring blade falls from the inner bottom of the container
A stirring device for controlling the cooking process according to the cooking type. The method of claim 1,
The stirring unit
A shaft connected to the stirring vane,
An agitating drive unit connected to the shaft,
And a stirring tension unit which is located between the upper end of the shaft and the upper inner surface of the horizontal part of the support part to buffer and support the shaft,
Containing
A stirring device for controlling the cooking process according to the cooking type. 9. The method of claim 8,
The stirring tension portion
A tension housing having an upper surface open and coupled with an upper end of the shaft,
A tension ball coupled to the tension housing and in contact with the upper surface of the horizontal portion,
An elastic member disposed inside the tension housing and applying an elastic force such that the tension ball is in contact with the inner surface of the horizontal portion,
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When the external force is applied to the stirring vane in the direction in which the external force is increased, the elastic member is compressed,
A stirring device for controlling the cooking process according to the cooking type.

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