KR20120132261A - Pressure super nife. - Google Patents

Abstract

The present invention results in a shortening of time and an increase in the efficiency of function when the various kinds of food and seasonings are put on a cutting board.
Many foods and seasonings can be mixed into a blender and mixed, as high-grade rests and top chefs and cooks don't use them for a long time because they lose a lot of flavor and nutrients. Will be explained in detail)
(Index)
Cover tin: A tin that collects food on a cutting board or food that is squeezed out when seasoning.
Pin: Place the pin after the nut is screwed into the hole at the end of the hinge.
Bolt: Hinge
Nut: Tighten the seven blades
Hinge: Speak long bolts.
Goal: To make a valley on the top of the knife to make it easy
Plastic Nut: A plastic round nut of the appropriate thickness required to maintain the gap between the blade and the blade.
Knife back: the top of the knife that plays the chopping hammer
Knife: For the purpose of slicing food.

Description

Chopping Super Knife. {Pressure super nife.}

In the present invention, both ends of the knife exert their functions (Figs. 24, 25)

One side is chopping while cutting (figure 24), and the other side is crushing food while hammering bark (refer to the enlarged plan view of the blade) (figure 16)

And the blade is assembled with seven (Fig. 26), and also the top and bottom, the vertical and vertical bones are dug (knife, etc.) to be convenient for chopping (Fig. 16).

The blade of a cub is four holes (figure 10) between the long hinge (figure 6) and the blade one by one centimeter (figure 7), where the plastic nut is inserted into the hinge so that the knife Maintain the space between the knife (Fig. 18)

Screws are made at the end of the hinge of the seven blades (Fig. 8), and the tightening role is that the nut is screwed at the end of the hinge with the screws (Fig. 8). Tighten with nut, so there is a hole in the hinge part, so pin it with a pin (see drawing) (Fig. 9).

The knife handle needs only a knife handle located in the center of the house (Figure 2).

The side of the knife is also not rectangular in shape, but the front is less than the rear handle (Figure B).

This is to prevent the fingers from being braided on the cutting board when chopping with a knife (see drawing) (drawing B)

The left and right knives are attached to the edges of the knife as shown in the drawing (Fig. 14) .The upper and lower heights of the tin are slightly shorter than the blade and the knife (Fig. 23), because this function jumps out when the food is cut. It serves to collect food, because when the food is being chopped with a knife, the covering covering should not meet with the tip of the knife on the cutting board (Fig. 23).

If you're not an expert in the food industry, there are some who ask why you put a lot of food or seasoning into a mix-and-mix mix and why you're hard to cut with a knife to make food or seasoning.

Here's something to clarify in the Background section.

When dealing with fragile ingredients (especially vegetable varieties), it's alive with taste and nutrients if you don't have metal or metal contact.

For example, in the same food, the food was seasoned with the amount of spices.

1.The first is the taste and nutrients of the food which I handled without metal, a metal tool.

2. I couldn't do it the second time, so I used some metal, metal tools (like a knife in the kitchen), and taste and nutrients.

3. The third was eating vegetables with a lot of metal, metal and rubbing (using a mixer), and taste and nutrients.

As a result of these three experiments, anyone can know even if they are not professionals.

The taste and nutrients, of course, the taste and nutrients differ in order

Even if you process food or seasonings with a third mix, you will forget the flavors of the original food, much of the flavor (because of strong metallic toxicity).

Why do you do it in a first-class restaurant, or in a Chinese restaurant, without using a mixer and doing everything with a knife?

If you go to a Chinese restaurant, there are several large rectangular knives (in the kitchen) that can do a lot of work.

But it took a lot of time and labor

The use of the invention here results in a lot of time and efficient labor effects

Mick-sugi helped me a lot during the old days of hungry for quality rather than quality, but the mix is far from advanced humans looking for quality over modern sheep.

The invention is indispensable in restaurants and large kitchens.

*. Purpose of the Invention: Increased efficiency and time savings in work in commercial kitchens. Needs use in restaurants or large kitchens rather than at home.

Doing a lot of work right away can help you save money.

*. The technical field to which the invention belongs and the prior art in that field.

Seven blades and seven knives, etc. when chopping food and seasoning. (To chop) Because it chops food and seasoning (figure 26), it is a technique and time that was conventionally chopped with a knife and chopped with a separate chopped hammer. , Outsmart efficiency.

*. The technical problem to be achieved by the invention.

If you need to cut and chop with a knife, the seven blades work at once (7 times the performance of a single knife).

If you need to chop with a chopped hammer, you can chop it with a goal in the back of the knife with the knife of the present invention.

With a single handle, seven blades are cut and chopped, and the upper part is a chopped knife with seven hammers.

(Solution Solution)

As shown in the drawing, seven or five invention blades (Fig. 26), cover tins (Fig. 21), hinges (Fig. 17), nuts (Fig. 8), and pins (Fig. 9) are assembled and marketed and used. Just do it.

(Effects of the Invention)

Many hands are reduced in restaurants and large kitchens, resulting in savings in labor costs and efficiency.

Drawing A. Top View of Chopping Super Knife
Drawing B. Side View of Chopping Super Knife
Drawing C. Front side sectional view of the chopper super knife
? Enlarged section top view of one blade
And hinges, pins and plastic nuts
D. Side view, top view, cross section of tin cover
(Section of blade, hinge, nut, pin)
(Symbol description for main parts of drawing)
1.knife handle
2. knife handle
3. Knife Center Main Handle
4. One of the seven blades
5. Food Cover Tin
6. Hinge head (bolts)
7. Plastic nut keeping space between blade and blade
8. Hinge Nut
9. Hinge nut, retaining pin
10. Hinge injection hole
11. Cutting board horizon
12. Back of the knife (top)
13. Blade part (bottom)
14. tin plate cover
15. tin plate cover
16. Knife and Chopping Goal (Top View, Sectional View)
17. Hinge
18. Pin Holes
19. pin
20. Plastic space keeping nut
21. Cover surface in close contact with left and right knife surfaces
22. Hinge hole
23. Food Cover Tin
24. Blade
25. knife back
26. Seven blades assembled (section view)

.

Not only the owner, but also the employee wants to be recognized by the owner for some work.

The super slicing knife of the present invention, both the owner and the employee, will be pleased with the efficiency of work.

Anyone who buys a restaurant buys because it saves money. May cause food to remain fresh and fresh (as soon as you can finish food)

Claims (4)

The goal is cut in the back of the knife. Five or seven blades connected together. Food cover tin. Long hinges and nuts. Pin
*. All this is connected, one super chop knife

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