| 摘要 |
<p>A cooking vessel according to the present invention comprises: a body; a vessel which is placed in the body so as to accommodate food therein; a vessel cover which is coupled with the body so as to enable a vessel opening to be opened and closed; a deodorizing part for heating the bottom of the vessel so as to accelerate the cooking of the food, and for receiving and pyrolyzing organic materials fed from the inside of the vessel; a condenser for cooling steam generated when the food is heated, and changing same into water; a cooling means for lowering the temperature of the condenser so as to accelerate the condensation of the steam; a connection pipe for serving as a path through which the organic materials in the vessel are fed into the deodorizing part; a blower for transferring the organic materials in the vessel into the deodorizing part by generating a difference in air pressure; and a discharge pipe for serving as a path through which a gas purified in the deodorizing part is discharged to the outside or fed into the inside of the vessel. The present invention provides a cooking vessel which immediately purifies organic materials including odors generated when food is heated so that a pleasant indoor environment can be maintained.</p> |
