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KR-102963292-B1 - cooking vessel

KR102963292B1KR 102963292 B1KR102963292 B1KR 102963292B1KR-102963292-B1

Abstract

The cooking vessel for preventing boiling over according to the present invention is configured such that the bottom portion and the perimeter portion have different thermal conductivity, thereby lowering the temperature of the top of the cooking vessel and preventing food from boiling up and overflowing from the top of the cooking vessel.

Inventors

  • 윤정병

Dates

Publication Date
20260511
Application Date
20230315

Claims (7)

  1. In a cooking vessel having a perimeter and a bottom, A perimeter member forming the perimeter portion of the above cooking vessel; A bottom member forming the bottom portion of the above cooking vessel; comprising, The above-mentioned bottom member is formed of a conductor, and The above perimeter member is formed of a material having lower thermal conductivity than the above bottom member, and The bottom member is provided only on the bottom of the cooking vessel, and the perimeter member is formed to be bent so that its lower end extends to the perimeter of the bottom of the cooking vessel. The distance in the diameter direction provided by the bent lower end of the above-mentioned perimeter member is formed to be within the range of 5 to 20% of the diameter of the entire bottom, and A cooking container for preventing boiling over, characterized in that the perimeter member and the bottom member are formed as an integral unit by injection molding such that their opposing surfaces can interlock with each other, or by injection molding such that at least a portion of the bottom member is inserted into the inner surface of the perimeter member.
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  5. In Article 1, A cooking vessel for preventing boiling over, characterized in that the above-mentioned perimeter member is formed of an insulator.
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Description

Cooking vessel to prevent boiling over The present invention relates to a new type of cooking container for preventing boiling over, which can prevent the contents from boiling over. In general, containers are widely used in the kitchen and are classified and used in various ways depending on their purpose. For example, storage containers for keeping items or food and cooking containers for preparing food are used separately. Ordinary food can be cooked using fire or heat with a gas stove or burner, or using a microwave oven or induction range. Depending on the above cooking method, cooking vessels are provided either exclusively or for general use. For example, cooking vessels made of tempered glass or ceramic are used for cooking food using fire, heat, or a microwave oven, while cooking vessels made of metal (especially a conductor) are used for cooking food using fire, heat, or an induction range. Meanwhile, various research and development efforts have been made in the past to prevent food from boiling over from the aforementioned cooking container. For example, as in Registered Patent Publication No. 10-0314597, a ceramic plate is provided on the bottom of a cooking container; as in Published Patent Publication No. 10-2021-0157810, a titanium plate is installed on the bottom surface inside a cooking container; as in Published Utility Model No. 20-1996-0032968, a thermal expansion agent is provided on the bottom of a cooking container; or as in Registered Utility Model No. 20-0245643, a metal body is fused to the outside of a natural stone container to prevent food from boiling over. However, despite various efforts, cooking vessels according to the aforementioned conventional prior art could not effectively prevent food from boiling over. In other words, considering that general cooking vessels are structured to conduct heat up to the upper perimeter, if food is placed at that height, it will be heated by the heat in that area and boil over. Furthermore, the cooking vessels according to the aforementioned conventional prior art have the disadvantage of being unsuitable for use in induction ranges utilizing electromagnetic induction, and are limited in their use because they can only be used in cooking appliances that apply heat directly or because heat is applied only to the bottom of the cooking vessel. In addition, conventional cooking vessels, such as those in the prior art, have a structure in which only the parts that receive heat directly and the parts that conduct heat are heated, so the heat flow is not three-dimensional and there is a problem in that only the parts that receive heat are excessively heated. FIG. 1 is a perspective view of a cooking container for preventing boiling over according to an embodiment of the present invention. FIG. 2 is an exploded perspective view of a cooking container for preventing boiling over according to an embodiment of the present invention. FIG. 3 is a cross-sectional view of a cooking container for preventing boiling over according to an embodiment of the present invention. Figure 4 is an enlarged view of section “A” in Figure 3. FIG. 5 is a perspective view of another embodiment of a bottom member of a cooking container for preventing boiling over according to an embodiment of the present invention. FIG. 6 is an exploded perspective view of another embodiment of a bottom member of a cooking container for preventing boiling over according to an embodiment of the present invention. FIG. 7 is a cross-sectional view of another embodiment of a bottom member of a cooking container for preventing boiling over according to an embodiment of the present invention. FIG. 8 is a perspective view of another embodiment of a bottom member of a cooking container for preventing boiling over according to an embodiment of the present invention. FIG. 9 is an exploded perspective view of another embodiment of a bottom member of a cooking container for preventing boiling over according to an embodiment of the present invention. FIG. 10 is a cross-sectional view of another embodiment of a bottom member of a cooking container for preventing boiling over according to an embodiment of the present invention. FIG. 11 is an exploded perspective view of another embodiment of a bottom member of a cooking container for preventing boiling over according to an embodiment of the present invention. FIG. 12 is a cross-sectional view of another embodiment of a bottom member of a cooking container for preventing boiling over according to an embodiment of the present invention. FIG. 13 is a perspective view of a cooking container for preventing boiling over according to another embodiment of the present invention. FIG. 14 is an exploded perspective view of a cooking container for preventing boiling over according to another embodiment of the present invention. FIG. 15 is a cross-sectional view of a cooking container for preventing boiling over according to another embodiment of the present inven