KR20240174216A - Ultrasonic Module of Cooking for Paste - Google Patents

Abstract

According to one aspect of the present invention, an ultrasonic module for cooking liquid food may be provided, including: a piezoelectric ceramic part that converts electrical energy into vibrational energy; a mixing part in which an end extended to a predetermined length is immersed in a high-temperature liquid medium heated for cooking and vibrational energy from the piezoelectric ceramic part is released into the liquid medium through the immersed end; a first heat dissipation part coupled between the mixing part and the piezoelectric ceramic part and radiating high heat of the liquid medium conducted to the mixing part into the air to prevent thermal shock damage to the mixing part and the piezoelectric ceramic part; and a second heat dissipation part coupled to the rear of the piezoelectric ceramic part to protect the piezoelectric ceramic part from external shock and radiate residual heat of the piezoelectric ceramic part into the air.

Description

Ultrasonic Module of Cooking for Paste

The present invention relates to an ultrasonic module for cooking liquid food, and more specifically, to an ultrasonic module for cooking liquid food, in which each component of a piezoelectric ceramic part, a horn part, a first heat-radiating part, and a second heat-radiating part constituting an ultrasonic module is formed to be assembled or disassembled by a screw fastening method without using a joining method such as welding or bonding, so that when a main component of the horn part or the piezoelectric ceramic part is damaged, only the corresponding component can be replaced and used without discarding or replacing the entire ultrasonic module.

In general, each household or restaurant uses various cooking utensils such as frying pans, pots, and rice cookers to cook food, and these cooking utensils are manufactured to hold food for cooking.

Cooking utensils manufactured in this way are heated by means such as a gas stove or electric heater, and the heat is transferred to the food inside the cooking utensil to cook it.

However, since conventional cooking utensils cook food by heating it for a certain period of time by a heat source conducted from a gas range or electric heater, there was a problem that the food was not cooked evenly when the cooking time was short or the heat source was weak. In addition, since the food could be sufficiently cooked only when the set cooking time and high-temperature heat source were provided, there was a problem that a lot of energy was used to cook the food.

Accordingly, research and development is being conducted on ultrasonic cooking devices that can contribute to energy savings by applying ultrasonic vibrations when cooking foods such as soups and fried foods, enabling cooking with less heat and at relatively low temperatures, and cooking food more quickly and evenly.

However, existing ultrasonic modules used for cooking have the problem of being vulnerable to high temperatures and of being inadequate in dealing with the heat generation and vibration generated when the ultrasonic module is oscillated.

Republic of Korea Patent Publication No. 10-1137992

The present invention has been made to solve the problems of the above-mentioned prior art, and its purpose is to form each component of a piezoelectric ceramic part, a horn part, a first heat dissipation part, and a second heat dissipation part constituting an ultrasonic module so that it can be assembled or disassembled by a screw fastening method without using a joining method such as welding or bonding, so that when a major component of the horn part or the piezoelectric ceramic part is damaged, only the relevant component can be replaced and used without discarding or replacing the entire ultrasonic module.

Another object of the present invention is to enable the components of the piezoelectric ceramic part, the horn part, the first heat-radiating part, and the second heat-radiating part that constitute the ultrasonic module to be assembled by a screw fastening method, so that the length or shape of the first heat-radiating part and the horn part can be freely selected and combined or changed according to the shape of the cooking vessel (fryer or soup pot) used or the usage environment.

Another object of the present invention is to form a first heat dissipation part made of aluminum with excellent heat dissipation efficiency between the mixed portion and the piezoelectric ceramic portion, thereby rapidly dissipating high heat of a liquid medium conducted to the mixed portion into the atmosphere, thereby preventing thermal shock damage to the mixed portion and the piezoelectric ceramic portion, and to achieve low-noise stabilization by allowing the ultrasonic vibration shock of the mixed portion to be absorbed and offset by the first heat dissipation part made of different materials.

Another object of the present invention is to form a second heat dissipation part made of aluminum with excellent heat dissipation efficiency at the rear of the piezoelectric ceramic part of the ultrasonic module, thereby protecting the piezoelectric ceramic part from assembly pressure or external impact due to assembly members and quickly dissipating residual heat of the piezoelectric ceramic part into the atmosphere, thereby stabilizing the ultrasonic module.

According to one aspect of the present invention for achieving the above object, an ultrasonic module for cooking liquid food may be provided, including: a piezoelectric ceramic part that converts electrical energy into vibration energy; a mixing part in which an end extended to a predetermined length is immersed in a high-temperature liquid medium heated for cooking, and vibration energy from the piezoelectric ceramic part is released into the liquid medium through the immersed end; a first heat dissipation part coupled between the mixing part and the piezoelectric ceramic part and radiating high heat of the liquid medium conducted to the mixing part into the air to prevent thermal shock damage to the mixing part and the piezoelectric ceramic part; and a second heat dissipation part coupled to the rear of the piezoelectric ceramic part to protect the piezoelectric ceramic part from external shock and radiate residual heat of the piezoelectric ceramic part into the air.

At this time, an assembly member can be fastened so as to be connected to the first heat dissipation part by penetrating the second heat dissipation part and the piezoelectric ceramic part.

In addition, the above-mentioned mixed portion can be manufactured from a titanium alloy, and the first heat dissipation portion and the second heat dissipation portion can be formed from an aluminum material.

And, the joint and the first heat dissipation unit may be screw-connected, with a male screw portion formed on the joint unit side and a female screw portion formed on the first heat dissipation unit side.

And, the above-mentioned mixed portion forms a body part coupled to the first heat dissipation portion side, and can form an immersion portion that extends forward of the body part with a diameter smaller than the diameter of the body part and is immersed in a liquid medium.

At this time, the diameter of the immersion part (d1) can be formed to be 60 to 80% of the diameter of the body part (d2).

At this time, the length (L1) of the immersion part can be formed to be 4 to 7 times the diameter (d1) of the immersion part.

Additionally, the diameter of the body part can be formed to be 60 to 80% of the diameter of the first heat dissipation part.

In addition, a packing joint extending in a circumferential direction can be formed on the outer periphery of the body.

In addition, a packing joint extending in a circumferential direction can be formed on the outer periphery of the first heat dissipation portion.

In addition, an assembly member can be fastened so as to be screw-connected to the second heat dissipation member and the piezoelectric ceramic member and the first heat dissipation member through penetration.

At this time, the above-mentioned mixed portion can be manufactured from a titanium alloy, and the first heat dissipation portion and the second heat dissipation portion can be formed from an aluminum material.

At this time, the mixed portion and the first heat dissipation portion can be manufactured as a single body of titanium alloy, and the second heat dissipation portion can be formed of aluminum material.

At this time, a female screw tab that screw-connects with the assembly member can be formed on the mixed side.

The present invention as described above has the following effects.

First, by forming each component of the piezoelectric ceramic part, the horn part, the first heat dissipation part, and the second heat dissipation part, which constitute the ultrasonic module according to the present invention, to be assembled or disassembled by a screw fastening method without using a joining method such as welding or bonding, when a major component of the horn part or the piezoelectric ceramic part is damaged, only the corresponding component can be replaced and used without discarding or replacing the entire ultrasonic module, which makes maintenance convenient and economical.

In addition, the present invention has the effect of allowing the components of the piezoelectric ceramic part, the horn part, the first heat-radiating part, and the second heat-radiating part that constitute the ultrasonic module to be assembled by a screw fastening method, thereby freely selecting and combining or changing the length or shape of the first heat-radiating part and the horn part according to the shape of the cooking vessel (fryer or soup pot) used or the usage environment.

In addition, the present invention forms a first heat dissipation part made of aluminum with excellent heat dissipation efficiency between the mixed portion and the piezoelectric ceramic portion, thereby rapidly dissipating high heat of a liquid medium conducted to the mixed portion into the atmosphere, thereby preventing thermal shock damage to the mixed portion and the piezoelectric ceramic portion, and by allowing the ultrasonic vibration shock of the mixed portion to be absorbed and offset by the first heat dissipation part made of different materials, thereby achieving the effect of low-noise stabilization.

In addition, the ultrasonic module according to the present invention forms a second heat dissipation part made of aluminum with excellent heat dissipation efficiency at the rear of the piezoelectric ceramic part, thereby protecting the piezoelectric ceramic part from assembly pressure or external impact due to assembly members, and quickly dissipating residual heat from the piezoelectric ceramic part into the atmosphere, thereby achieving the effect of stabilizing the ultrasonic module.

FIG. 1 is a front view illustrating an ultrasonic module for cooking liquid food according to one embodiment of the present invention.
FIG. 2 is a cross-sectional view illustrating an ultrasonic module for cooking liquid food according to one embodiment of the present invention.
FIG. 3 is a front view illustrating an ultrasonic module for cooking liquid food according to the second embodiment of the present invention.
FIG. 4 is a cross-sectional view illustrating an ultrasonic module for cooking liquid food according to the second embodiment of the present invention.
FIG. 5 is a front view illustrating an ultrasonic module for cooking liquid food according to the third embodiment of the present invention.
FIG. 6 is a cross-sectional view illustrating an ultrasonic module for cooking liquid food according to the third embodiment of the present invention.
FIG. 7 is a cross-sectional view illustrating an ultrasonic module for cooking liquid food according to the fourth embodiment of the present invention.

Specific structural or functional descriptions of embodiments according to the concept of the present invention disclosed in this specification are merely exemplified for the purpose of explaining embodiments according to the concept of the present invention, and embodiments according to the concept of the present invention can be implemented in various forms and are not limited to the embodiments described in this specification.

Hereinafter, embodiments will be described in detail with reference to the attached drawings. However, the scope of the patent application is not limited or restricted by these embodiments. The same reference numerals presented in each drawing represent the same components.

FIG. 1 is a front view illustrating an ultrasonic module for cooking liquid food according to a first embodiment of the present invention, FIG. 2 is a cross-sectional view illustrating an ultrasonic module for cooking liquid food according to a first embodiment of the present invention, FIG. 3 is a front view illustrating an ultrasonic module for cooking liquid food according to a second embodiment of the present invention, FIG. 4 is a cross-sectional view illustrating an ultrasonic module for cooking liquid food according to a second embodiment of the present invention, FIG. 5 is a front view illustrating an ultrasonic module for cooking liquid food according to a third embodiment of the present invention, FIG. 6 is a cross-sectional view illustrating an ultrasonic module for cooking liquid food according to a third embodiment of the present invention, and FIG. 7 is a cross-sectional view illustrating an ultrasonic module for cooking liquid food according to a fourth embodiment of the present invention.

The ultrasonic module (110) according to the present invention, as shown in FIGS. 1 to 6, is largely composed of a piezoelectric ceramic part (111), a horn part (112), a first heat dissipation part (113), and a second heat dissipation part (114).

The above piezoelectric ceramic part (111), the horn part (112), the first heat dissipation part (113), and the second heat dissipation part (114) are connected in the longitudinal direction, and the first heat dissipation part (113) and the second heat dissipation part (114) are positioned at the front and rear ends of the piezoelectric ceramic part (111), respectively, and the horn part (112) is positioned at the front end of the first heat dissipation part (113).

The ultrasonic module (110), which is an assembly of the above piezoelectric ceramic part (111), the horn part (112), the first heat dissipation part (113), and the second heat dissipation part (114), has a cylindrical outer shape.

First, the piezoelectric ceramic part (111) is a configuration that converts electrical energy into vibration energy, and is installed in a form in which multiple piezoelectric ceramic elements in the shape of a disk with a hole in the center are overlapped.

And, the above-mentioned mixed portion (112) is immersed in a high-temperature liquid medium heated for cooking, with a section extended to a predetermined length, and vibration energy from the piezoelectric ceramic section (111) is released into the liquid medium through the immersed section.

The above first heat dissipation unit (113) is coupled between the mixed unit (112) and the piezoelectric ceramic unit (111), and radiates the high heat of the liquid medium conducted to the mixed unit (112) into the atmosphere, thereby preventing thermal shock damage to the mixed unit (112) and the piezoelectric ceramic unit (111).

In addition, the second heat dissipation part (114) is coupled to the rear of the piezoelectric ceramic part (111) to protect the piezoelectric ceramic part (111) from external impact and to radiate residual heat of the piezoelectric ceramic part (111) into the atmosphere.

And, as shown in FIGS. 1 to 7, each component of the piezoelectric ceramic part (111), the horn part (112), the first heat dissipation part (113), and the second heat dissipation part (114) constituting the ultrasonic module (110) according to the present invention can be mutually connected or disassembled by a screw fastening method without using a welding or joining method.

First, according to the first and second embodiments of FIGS. 1 to 4, the second heat dissipation part (114), the piezoelectric ceramic part (111), and the first heat dissipation part (113) are joined using a separate assembly member (115), and the first heat dissipation part (113) and the horn part (112) can be mutually screw-joined.

The above assembly member (115) may be a long bolt extending in the longitudinal direction, and the assembly member (115) sequentially penetrates the second heat dissipation member (114) and the piezoelectric ceramic member (111) to be bolt-connected to the first heat dissipation member (113). The second heat dissipation member (114) and the piezoelectric ceramic member (111) have a through hole (1142) formed in the center for the assembly member (115) to penetrate, and the first heat dissipation member (113) has a female screw portion (1131) formed for bolt-connection to the assembly member (115).

And, the above-mentioned mixed portion (112) and the first heat dissipation portion (113) are screw-connected, and a male screw portion (1121) is formed on the mixed portion (112) side, and a female screw portion (1131) is formed on the first heat dissipation portion (113) side, so that they can be screw-connected to each other.

Meanwhile, on the contrary, a female screw part may be formed on the side of the mixed portion (112) and a male screw part may be formed on the side of the first heat dissipation portion (113) to form a screw connection.

At this time, the mixed portion (112) is manufactured from a titanium alloy having excellent mechanical strength, heat resistance, and corrosion resistance, and the first heat dissipation portion (113) and the second heat dissipation portion (114) can be manufactured from an aluminum material having excellent thermal conductivity and used in manufacturing heat dissipation plates.

At this time, the first heat dissipation unit (113) plays a role of releasing the heat transferred from the main body (112) into the atmosphere, and also plays a role of buffering thermal and mechanical shock.

Referring to FIGS. 1 to 7, the mixed portion (112) according to the first to fourth embodiments of the present invention forms a body portion (1122) coupled to the first heat dissipation portion (113), and may form an immersion portion (1123) that extends forward of the body portion (1122) with a diameter smaller than the diameter of the body portion (1122) and is immersed in a liquid medium.

At this time, the diameter (d1) of the above-mentioned immersion part (1123) can be formed to be 60 to 80% of the diameter (d2) of the body part (1122).

The above-mentioned immersion part (1123) acts as a contactor that generates ultrasonic waves by coming into contact with a liquid medium, and the body part (1122) acts as a heat dissipation part that dissipates heat conducted by coming into contact with a liquid medium.

Referring to FIGS. 1 to 4, the mixing unit (112) according to the first and second embodiments of the present invention can form the length (L1) of the immersion unit (1123) to be 4 to 7 times the diameter (d1) of the immersion unit (1123).

At this time, the immersion section (1123) can be formed with a contact section (L2) that contacts the liquid medium and a non-contact section (L3) among the entire length (L1). At this time, the non-contact section (L3) functions as a heat dissipation section that dissipates heat conducted through the liquid medium into the atmosphere.

For example, the above-mentioned immersion unit (1123) has a structure that is advantageous in reducing thermal shock transmitted through the liquid medium during cooking by forming it with a long length while having a diameter that is as small as possible.

Meanwhile, referring to FIGS. 5 to 7, according to the third and fourth embodiments of the present invention, the lengths of the first heat dissipation part (113) and the mixing part (112) of the ultrasonic module (110) can be formed short. Forming the lengths of the first heat dissipation part (113) and the mixing part (112) short in this way can be utilized when the ultrasonic module (110) is directly mounted by drilling a hole in the main body of a fryer or a soup pot.

For example, the ultrasonic module (110) of the type disclosed in FIGS. 1 to 4 has a long mixing unit (112) and can be inserted from the top of a fryer or a soup pot. The ultrasonic module (110) can be stored separated from the fryer or soup pot during normal times, and the mixing unit (112) of the ultrasonic module (110) can be used by immersing it in the cooking vessel only when cooking.

The configuration of the ultrasonic module (110) according to the third and fourth embodiments of the present invention disclosed through FIGS. 5 to 7 has the same configuration of the piezoelectric ceramic portion (111) and the second heat dissipation portion (114), but provides a form in which the lengths of the first heat dissipation portion (113) and the horn portion (112) are shortened.

At this time, as in the fourth embodiment of the present invention illustrated in FIGS. 5 and 6, the second heat dissipation part (114), the piezoelectric ceramic part (111), and the first heat dissipation part (113) can be directly screw-connected to the horn part (112) by having the assembly member (115) penetrate through them.

At this time, the length of the first heat dissipation part (113) can be minimized, a through hole (1132) through which the assembly member (115) passes through the center of the first heat dissipation part (113) can be formed, and a female screw tab (1124) for screw-connecting the assembly member (115) can be formed in the mixed portion (112).

At this time, the above-mentioned mixed portion (112) can be manufactured from a titanium alloy, and the first heat dissipation portion (113) and the second heat dissipation portion (114) can be formed from an aluminum material.

And, as in the fourth embodiment illustrated in Fig. 7, the shortened first heat dissipation part (113) and the composite part (112) may be manufactured as a single body of titanium alloy. At this time, the composite part (112) manufactured as a single body may be provided with a female screw tab (1124) for screw-connecting the assembly member (115).

In addition, the ultrasonic module (110) according to the present invention can be used by being mounted on a fryer or a soup pot using a separate holder (not shown), and a packing joint (116) can be formed on the ultrasonic module for mounting the holder.

The above packing joint (116) can be manufactured in a border shape that extends in the circumferential direction around the outer periphery of the body part (1122) as shown in FIGS. 1 to 2 and FIG. 7.

Such a packing joint (116) can be manufactured in a frame shape that extends in a circumferential direction around the outer periphery of the first heat dissipation portion (113) as shown in FIGS. 3 to 6.

The holder can be combined with the above packing joint (116) while packing for watertightness is interposed therein.

The ultrasonic module (110) according to the present invention is mainly used for cooking liquid food using a fryer or a soup pot, etc., in a state where the mixing unit (112) is immersed in a liquid medium of soup or oil for a long time, so it is exposed to high temperatures for a long time and is exposed to corrosion. In particular, when the temperature of the liquid medium is formed into a high-temperature atmosphere in a situation where self-shock due to ultrasonic vibration is accompanied, the mixing unit (112) can be easily damaged by thermal shock.

Accordingly, the mixed body (112) of the present invention is manufactured using a titanium alloy having excellent mechanical strength, heat resistance, and corrosion resistance. The titanium alloy has a mechanical strength that is twice that of iron and three times that of aluminum, and is difficult to damage even with strong impact. It has a melting point of 1660 degrees, which is higher than that of iron, so it has very high heat resistance and has higher corrosion resistance than aluminum.

The ultrasonic module of the present invention, which uses a mixed fluid (112) manufactured using a titanium alloy, generates a cavitation phenomenon by oscillating ultrasonic waves by boiling oil at a high temperature and immersing it in a fryer or soup pot used for cooking, thereby obtaining various advantages.

Here, the cavitation phenomenon refers to the phenomenon of creating microscopic cavities in a solution (liquid medium) by ultrasonic waves. Ultrasonic waves alternately affect the solution by applying strong compressive and decompressive forces and travel in a straight line, but when the decompressive force is applied, a vacuum cavity is created in the solution, which is instantly filled with gas dissolved in the liquid and turns into a bubble. This bubble is then subjected to a compressive force and is intermittently compressed, gaining high energy, but is eventually crushed and eventually disappears. When this bubble is crushed, it becomes a very large impact force locally. This energy is known to be several hundred atmospheres. Since the protective oxide film is destroyed, it becomes the cause of erosion.

According to the present invention, when liquid food is cooked using an ultrasonic module (110), there is an advantage of not causing slop over.

At this time, the above slopover occurs when water is sprinkled on boiling oil, and the water on the surface shows an explosive reaction accompanied by water vapor. This reaction is called slopover.

However, the present invention prevents slop over from occurring because ultrasonic waves maintain sensible heat (heat required for a temperature change without a change in the state of a substance) at a constant temperature while suppressing the generation of latent heat (heat required for a temperature change without a change in the state of a substance). This action enables frying to be cooked with minimal steam generation.

Here, fumes are emerging as a social problem as they cause lung cancer, and by minimizing the fumes generated during the cooking process of fried foods, the health of workers can be protected.

Additionally, by minimizing the generation of vapors, it has the advantage of reducing the amount of oil consumed and released into the atmosphere.

For example, according to the ultrasonic module of the present invention, by destroying dissolved oxygen in oil during cooking, the progress of oil oxidation is suppressed, eliminating the need for frequent oil replacement, and reducing oil consumption by 50 to 100% compared to existing cooking methods.

In addition, by minimizing the generation of oil vapor, it minimizes the absorption of oil stains on the fryer machine and cooking area, making it easy to clean and manage, thereby creating a clean and pleasant cooking environment. In addition, it provides the advantage of minimizing carbon and harmful substance emissions.

In addition, when frying food using the ultrasonic module according to the present invention, since slop-over does not occur, frozen food can be cooked directly without a thawing process, and accidents such as oil explosion or overflow can be prevented due to high stability, and even if the skin comes into contact with hot oil, it does not cause burns, providing the advantage of being safe to use.

In addition, when frying food using the ultrasonic module according to the present invention, since a stable temperature can be maintained, the same fried state is maintained for 15 to 20% of the set time without drying or burning, thereby preventing over-cooking.

In addition, when frying using the ultrasonic module according to the present invention, the ultrasonic waves act to form a barrier between the food surface and the oil, thereby preventing the oil from being absorbed into the food. As a result, even if different foods are cooked simultaneously in the same fryer, the tastes and smells of each food do not mix or spread, so there is an advantage of being able to cook a variety of dishes at once.

In addition, when frying using the ultrasonic module according to the present invention, the ultrasonic waves act to form a barrier between the food surface and the oil, so that moisture and meat juice do not escape, thereby preserving the original taste and nutrition while improving the crispy texture and maintaining the crispy state for a long time.

In addition, when frying food using the ultrasonic module according to the present invention, the surface and center of the food can be cooked at the same time. For example, in a general fryer, cooking starts from the surface of the food and gradually moves to the center, but in a fryer using the ultrasonic module according to the present invention, the surface and center are cooked at the same time due to ultrasonic waves. This is the same reason why cooking is faster in a lightwave oven than in a general electric oven.

For example, when cooking chicken, thick parts such as thighs do not cook well, so cuts are made. However, when cooking with a fryer using an ultrasonic module according to the present invention, the surface and center are cooked simultaneously, so there is no need to cuts. This not only shortens the cooking time by 20-30%, but also has an energy saving effect of 20-30%.

In addition, when frying food using the ultrasonic module according to the present invention, the ultrasonic energy increases heat efficiency by speeding up heat transfer. Meanwhile, the density of oil is reduced by the ultrasonic energy, and this phenomenon also acts as a factor in increasing heat efficiency.

According to the fryer using the ultrasonic module according to the present invention, the cooking time can be shortened while reducing the oil consumption, so that the same frying quality can be obtained even if the cooking is done at a lower temperature condition for the same cooking time compared to the existing fryer. For example, the fryer using the ultrasonic module according to the present invention can cook at about 140 to 160°C while the existing fryer was cooked at about 170°C.

As described above, the present invention forms each component of a piezoelectric ceramic part, a horn part, a first heat-radiating part, and a second heat-radiating part constituting an ultrasonic module so that it can be assembled or disassembled by a screw fastening method without using a joining method such as welding or bonding, so that when a major component of the horn part or the piezoelectric ceramic part is damaged, only the corresponding component can be replaced and used without discarding or replacing the entire ultrasonic module, thereby facilitating maintenance and having an economical advantage.

In addition, the present invention assembles each component of the piezoelectric ceramic part, the horn part, the first heat-radiating part, and the second heat-radiating part that constitute the ultrasonic module by a screw fastening method, so that the length or shape of the first heat-radiating part and the horn part can be freely adopted and combined or changed according to the shape of the cooking vessel (fryer or soup pot) used or the usage environment.

In addition, the present invention forms a first heat dissipation part made of aluminum with excellent heat dissipation efficiency between the mixed portion and the piezoelectric ceramic portion, thereby rapidly dissipating high heat of a liquid medium conducted to the mixed portion into the atmosphere, thereby preventing thermal shock damage to the mixed portion and the piezoelectric ceramic portion, and by allowing the ultrasonic vibration shock of the mixed portion to be absorbed and offset by the first heat dissipation part made of different materials, low-noise stabilization can be achieved.

In addition, the ultrasonic module according to the present invention forms a second heat dissipation part made of aluminum with excellent heat dissipation efficiency at the rear of the piezoelectric ceramic part, thereby protecting the piezoelectric ceramic part from assembly pressure or external impact due to assembly members, and rapidly dissipating residual heat of the piezoelectric ceramic part into the atmosphere, thereby stabilizing the ultrasonic module.

As described above, the present invention is not limited to the specific preferred embodiments described above, and anyone with ordinary skill in the art to which the present invention pertains may make various modifications without departing from the gist of the present invention claimed in the claims, and such modifications are within the scope of the claims.

110: Ultrasonic module 111: Piezoelectric ceramic part
112: Honbu 1121: Sunasabu
1122: Body 1123: Bathing part
1124: Female screw tap 113: First heat sink
1131: Female screw 1132: Through hole
114: Second radiator 1142: Through hole
115: Assembly member 116: Packing joint
d1: Diameter of the immersion part d2: Diameter of the body part
d3: Diameter of the first radiator

Claims (14)

A piezoelectric ceramic component that converts electrical energy into vibration energy;
A mixed portion in which a section extended to a predetermined length is immersed in a high-temperature liquid medium heated for cooking, and vibration energy from a piezoelectric ceramic section is released into the liquid medium through the immersed section;
A first heat dissipation unit coupled between the mixed unit and the piezoelectric ceramic unit and dissipating the high heat of the liquid medium conducted to the mixed unit into the atmosphere to prevent thermal shock damage to the mixed unit and the piezoelectric ceramic unit; and
An ultrasonic module for cooking liquid food, comprising a second heat dissipation part coupled to the rear of the piezoelectric ceramic part to protect the piezoelectric ceramic part from external impact and to dissipate residual heat of the piezoelectric ceramic part into the atmosphere.

In the first paragraph,
An ultrasonic module for cooking liquid food, characterized in that an assembly member is fastened so as to be connected to a first heat dissipation unit by penetrating the second heat dissipation unit and the piezoelectric ceramic unit.
In the first paragraph,
An ultrasonic module for cooking liquid food, characterized in that the above-mentioned mixed portion is manufactured from a titanium alloy, and the first heat dissipation portion and the second heat dissipation portion are formed from an aluminum material.
In the first paragraph,
An ultrasonic module for cooking liquid food, characterized in that the mixing unit and the first heat dissipation unit are screw-connected, with a male screw portion formed on the mixing unit side and a female screw portion formed on the first heat dissipation unit side.
In the first paragraph,
An ultrasonic module for cooking liquid food, characterized in that the above-mentioned mixed portion forms a body portion coupled to the first heat dissipation portion side, and forms a immersion portion that extends forward of the body portion with a diameter smaller than the diameter of the body portion and is immersed in a liquid medium.
In paragraph 5,
An ultrasonic module for cooking liquid food, characterized in that the diameter of the immersion part (d1) is formed to be 60 to 80% of the diameter of the body part (d2).
In Article 6,
An ultrasonic module for cooking liquid food, characterized in that the length (L1) of the immersion part is formed to be 4 to 7 times the diameter (d1) of the immersion part.
In paragraph 5,
An ultrasonic module for cooking liquid food, characterized in that the diameter of the body part is formed to be 60 to 80% of the diameter of the first heat dissipation part.
In paragraph 5,
An ultrasonic module for cooking liquid food, characterized in that it forms a packing joint extending in a circumferential direction on the outer periphery of the body.
In the first paragraph,
An ultrasonic module for cooking liquid food, characterized in that a packing joint section extending in a circumferential direction is formed on the outer periphery of the first heat dissipation section.
In the first paragraph,
An ultrasonic module for cooking liquid food, characterized in that an assembly member is fastened so as to be screw-connected to the second heat dissipation member and the piezoelectric ceramic member and the first heat dissipation member through penetration.
In Article 11,
An ultrasonic module for cooking liquid food, characterized in that the above-mentioned mixed portion is manufactured from a titanium alloy, and the first heat dissipation portion and the second heat dissipation portion are formed from an aluminum material.
In Article 12,
An ultrasonic module for cooking liquid food, characterized in that the mixing unit and the first heat dissipation unit are manufactured as a single body of titanium alloy, and the second heat dissipation unit is formed of aluminum material.
In Article 11,
An ultrasonic module for cooking liquid food, characterized in that it forms a female screw tap for screw-connection with an assembly member on the above-mentioned mixing side.