TW201809551A - Heating cooker - Google Patents

Abstract

The object of present invention is to provide a heating cooker having a function of inhibiting the smokes generated on the cooking plate even without the adjustment of fires. In order to achieve said object, the heating cooker of present invention includes a body portion installed with gas burner and a plate on said gas burner for the meat etc. to put on and heated; said plate covers the flame mouth of gas burner, and its lower surface is formed of a heat cage to protrude upward as to have a space for keeping heat, further, its upper surface is formed by material of high heat transfer efficiency to the direction in which the upper surface outwardly expands; the maximum heat output from said gas burner is that, 850~900 kcal/h when the fire flame does not touch the lower surface of said plate, in addition the temperature of the plate corresponding to said heat cage portion is changed between 210~250 DEG C after the heat is absorbed by the meat put onto the plate under the condition of said maximum heat output from gas burner, and unevenness is formed on the top surface of the plate.

Description

Heating conditioner

The present invention relates to a heating conditioner capable of suppressing oil fume generated during barbecue.

In recent years, heating conditioners have been known to use meat as the main grilling ingredient. Such heating conditioners generally place meat on a plate-like body, and then use electric or gas as a fuel source to heat the plate-like body for roasting meat.

Most barbecue grills are equipped with air-conditioning equipment, which can exhaust the oil fume generated by barbecue without any obstacles. However, for household dining tables and restaurants without such air-conditioning equipment, oil fume generated during barbecue will cause problems.

Therefore, Patent Documents 1 and 2 disclose heating conditioners that suppress oil fume generated during such barbecues. That is, the oil fume is generated when the fat of the meat material drips on the flame. Therefore, as shown in the first figure of Patent Document 1, the oil and fat generated by the meat material on the fitting stove plate 8 falls to the oil collector 6 through the heat dissipation holes 9, 10, and 11 to prevent the oil and fat from dripping directly onto the gas. And stoves. Further, in Patent Document 2, the oil and fat flow path generated by the meat material on the plate-shaped body 2 forms a recessed portion 4a, and the oil and fat recovery element 6 that flows down the fat and oil along the recessed portion 4a prevents the occurrence of oil fume.

Advance technical literature

Patent Document 1: Japanese Patent Publication No. 1985-1010

Patent Document 2: Utility Model Registration No. 3142998

[Invention to solve the problem]

However, not only the oil and fat generated by the flesh dripping from the flame will produce oil fume, but the oil and fat dripping on the overheated plate will also generate oil fume. Therefore, the oil and fat dripping before the oil collector 6 of Patent Document 1 Soot fumes are also generated on the fitting stove plate 8 and at the recessed portion 4a of Patent Document 2, which has become a reason for generally dislike roasting meat on the dining table environment.

In addition, the oily fumes generated by the oil dripping on the overheated plate-like body may be suppressed by adjusting the firepower, but it is difficult to fine-tune the firepower when heating with gas as the fuel. Furthermore, in order to adjust the firepower, it must be adjusted several It is also very troublesome to increase or decrease the gas output.

Therefore, the object of the present invention is to provide a heating conditioner, which can effectively suppress the generation of oil fume on the plate-shaped body even if the user does not adjust the amount of firepower.

The heating conditioner of the present invention is characterized in that it is provided with a body and a plate-like body. The body is provided with a gas burner for burning gas. The plate-shaped body is placed above the gas burner, and at least meat meat can be grilled. The plate-shaped body, whose lower plate surface covers the flame mouth of the gas burner, forms a space for accumulating combustion heat on the lower plate surface side, and is provided with an upward convex The heat storage portion is shaped like a material and has a high thermal conductivity material with a high thermal conductivity in a direction extending outward from the upper plate. The maximum output heat flow rate of the gas burner is that the flame does not touch the lower plate surface. It is 850 to 950 kcal per hour; moreover, the plate-like body is such that the temperature of the upper plate surface of the heat storage portion is in a state where the meat material is placed and the temperature is lowered, in the state At the maximum output heat flow rate, it varies from about 210 to 250 ° C to form unevenness.

The heating conditioner of the present invention does not need to adjust the "space for accumulating combustion heat", "the thermal conductivity of the plate", "the maximum output heat flow rate of the gas burner", "to form the unevenness of the surface area", etc. Each element can prevent oil fume from being generated when roasting meat without adjusting the amount of firepower.

That is, the lower surface of the plate-shaped body covers the upper part of the gas burner flame mouth, and in order to form a space for accumulating combustion heat on the lower plate surface side, an upward convex heat storage portion is provided. Therefore, even if the flame does not touch the lower surface of the plate-like body, the combustion heat generated by the flame of the gas burner is sufficiently accumulated in the space where the combustion heat is accumulated, so that the heat placed on the heat accumulation portion can be sufficiently heated. The meat material can prevent the plate-shaped body from overheating locally, and prevent the oil fume from being caused by the fat of the meat material touching the overheated part.

Furthermore, since the plate-shaped body is formed of a material having high thermal conductivity with a high thermal conductivity in an extending direction with respect to the upper plate surface, uneven heating of the plate-shaped body can be prevented, and oil fume due to local overheating can be effectively prevented.

At this point, according to research, when the temperature of the plate surface above the plate-shaped body exceeds 250 ° C, the fat of the meat material is easily burnt and oil fume is generated. If it is lower than 210 ° C, only the moisture of the meat material can be roasted, resulting in meat shrinkage It's not delicious. Therefore, as described above, in the case of a material having a space for accumulating combustion heat and a plate-like system having excellent thermal conductivity, the output heat flow rate of the gas burner is adjusted to less than 950 kcal per hour, and the unevenness adjustment plate is used. After the surface area of the heat accumulating portion of the body is at least such that the meat material placed thereon does not affect the temperature of the plate-shaped body, the temperature of the surface of the plate above the heat accumulating portion is controlled to about 250 ° C or lower. The plate-shaped body was adjusted to a temperature that is not easy to generate oil fume under the heat of 950 kcal per hour in the above manner, and based on this, the heat on the plate surface above the heat accumulation portion was measured to be lower than the 210 ° C which caused the meat to dehydrate It was found to be about 850 kcal per hour.

Therefore, the shape of the heat accumulating part of the plate-like body can be controlled to be a concave-convex shape with an upper surface temperature of about 210 to 250 ° C, and the maximum output heat flow rate of the gas burner is limited to 850 to 950 kcal per hour. According to this, the user can adjust the gas burner to the maximum output heat, without the need to increase or decrease the gas output heat several times in order to adjust the size of the firepower, that is, to suppress the generation of oil fume and grill delicious meat.

Furthermore, it is desirable that the plate-shaped body is provided with a low thermal conductivity material having a lower thermal conductivity than the high thermal conductivity material on the surface of the high thermal conductivity material.

In this way, the plate-shaped body can be quickly extended in the direction of the upper plate surface. It conducts heat, and at the same time, the heat conduction in the thickness direction is relatively slow. The entire upper surface of the plate-shaped body on which the meat is placed can be heated without time difference, and it can also prevent oil fume that may be generated by local heating.

Furthermore, it is preferable that a water container is connected to the body, and the water container includes an opening portion facing a side of the plate-like body, and a water storage portion formed with a water container capable of injecting water; The shape body has a peripheral portion on the outer side of the heat storage portion, which is formed with a through hole opposite to the opening portion; the area of the through hole is such that the plate surface temperature above the heat storage portion is The change is determined between about 210 ° C and 250 ° C.

In this way, the water stored in the water storage part of the water container will evaporate and cool the body, which can improve safety.

In addition, if the fat of the meat material flows to the outer peripheral portion of the heat storage portion, the through-hole formed in the outer peripheral portion can allow the fat to drip to the water storage portion below it, and prevent the oil from falling on the plate-like body. The condition caused by heating the grease for a long time.

In addition, as described above, the surface area of the heating portion is smaller than that of the plate-like body with and without the through-holes, but the water generated by the water storage portion below evaporates through the through-holes, thereby reducing the temperature around the through-holes. Therefore, the temperature of the outer periphery of the through hole is lower than the temperature of the heat storage portion. Therefore, even if the meat grilled in the heat accumulation section is placed on the outer periphery, soot can be prevented from being generated there, and even if the ingredients to be slowly and carefully grilled are placed on the outer periphery, it is not a problem.

In addition, as mentioned above, if the temperature of the outer peripheral portion is relatively low, the temperature of the plate surface above the heat storage portion connected to the outer peripheral portion will also decrease. In the state, the area of the through-holes is changed between about 210 and 250 ° C. Therefore, it does not adversely affect the effect of preventing soot in the heat accumulation section and the effect of delicious grilling. Depending on the total area of the through-holes, the unevenness of the heat storage portion may be reduced.

Furthermore, it is preferable that the upper plate surface of the plate-shaped body is inclined downward from the center portion to the outer peripheral edge as a whole; the unevenness is formed by a plurality of plate surfaces formed on the heat storage portion. Formed by a trench; the through-holes are respectively connected to the plurality of trenches, and the widths of the connecting portions of the trenches and the through-holes are the same.

Therefore, due to the overall slant of the plate-shaped body, the fat dripping from the meat material flows from the center to the edge. At this time, when the fat flows into the groove, the grease flows from the groove to the through hole because the through-hole is connected to the groove. Next, since the width of the connecting portion of the groove and the through hole is the same, grease can flow to the through hole quickly, so the time for the grease to stay on the plate-shaped body is shortened, and oil smoke can be prevented more effectively.

Furthermore, it is desirable that the inner side surface in the direction opposite to the outer peripheral portion of the groove is inclined toward the outer peripheral portion as its depth increases.

Therefore, the inner side surface in the direction opposite to the outer periphery of the groove is not There will be corners where grease accumulates, and the meat grease flowing into the grooves must flow smoothly in the grooves through the inclined surface and be guided to the through holes. Therefore, it is possible to suppress the oil fume generated by the scorching of the grease in the groove.

Furthermore, it is desirable that, in order to form a space for accumulating combustion heat, a side of a plate surface below the plate-shaped body is formed with a protruding frame-shaped portion on the side of the gas burner, so that the fat of the meat material is not contaminated. It will accumulate due to surface tension, and the frame-like portion is separated from the through hole.

Therefore, it is possible to effectively prevent the meat oil and fat accumulated between the frame-shaped portion and the through-hole from being burnt and generating soot.

10‧‧‧Heating conditioner

12‧‧‧ Ontology

15‧‧‧shell

16‧‧‧ bulkhead

17‧‧‧Burner body

18‧‧‧ burner head

19‧‧‧ Flame mouth

20‧‧‧Gas Burner

22‧‧‧ Cover

23‧‧‧Gas tank storage compartment

24‧‧‧ Connect the control knob

25‧‧‧ hinge

27‧‧‧Gas tank connection

28‧‧‧ Cassette gas furnace

30‧‧‧ plate

30A‧‧‧Edge

30B‧‧‧ Central

30C‧‧‧ Peripheral

30D‧‧‧Heat storage section

30E‧‧‧Upper surface

30F‧‧‧ Lower surface

33‧‧‧shell opening

35‧‧‧air extraction port

36‧‧‧ 1st protrusion of water container

37‧‧‧ 2nd protrusion of water container

38‧‧‧Ignitor

39‧‧‧ Mars Plug

40‧‧‧ water container

40A‧‧‧Exposed

42‧‧‧Central round hole

43‧‧‧ upward convex and curved

44‧‧‧Water storage department

46‧‧‧ opening

48‧‧‧ upward ladder

49‧‧‧ sidewall

52‧‧‧through hole

54‧‧‧Groove

54a‧‧‧ inside bottom surface of groove

56‧‧‧foot

60‧‧‧ Central Level

61‧‧‧ Upper floor

62‧‧‧lower floor

67‧‧‧Frame

70‧‧‧Frame-shaped part and part between the through holes

89‧‧‧ Gas Catheter

AR1, AR2‧‧‧ exhaust path

D2‧‧‧ regional thickness

D3‧‧‧Trench 54 depth

D4‧‧‧Trench 54 thickness

FR‧‧‧ Flame

FR1‧‧‧Flame outside the flame

H1‧‧‧Height of frame-shaped part 67

H2‧‧‧foot height 56

H3‧‧‧The height from the burner head to the upper end of the flame

H4‧‧‧The height from the upper end of the flame to the lower end of the frame

H5‧‧‧The height from the upper end of the flame to the center of the lower plate surface

L5‧‧‧ diameter of the inner peripheral surface of the side wall of the water container

r2‧‧‧ bending radius of plate

S1‧‧‧ A space where combustion heat is accumulated

W1‧‧‧Width of opening

W5‧‧‧Isolation dimensions of the frame and the through hole

WA‧‧‧Water vapor

WT‧‧‧ Water

FIG. 1 is a rough perspective view of a heating conditioner according to an embodiment of the present invention.

Figure 2 is an exploded perspective view of the heating conditioner of Figure 1.

Fig. 3 is a sectional view of part A-A in Fig. 1.

Fig. 4 is a plan view of the plate-like body of Fig. 1.

Fig. 5 is an eye view of the plate-like body of Fig. 1 from one side of the lower plate surface.

FIG. 6 is an enlarged perspective view near B (the center of the plate-like body of the groove) shown in FIG. 4.

FIG. 7 is an enlarged perspective view of the vicinity of C (the periphery of the connecting portion between the groove and the through hole) shown in FIG. 4.

Figure 8 shows the maximum output of the gas burner of the heating conditioner in Figure 1. A graph showing the change in the surface temperature of the plate-like body when the heat flow rate is 950 ° C per hour and 850 ° C per hour.

The preferred embodiment of the present invention will be described in detail with reference to the drawings.

The embodiments described below are ideal specific examples of the present invention, and therefore are technically provided with various ideal restrictions. However, the scope of the present invention is not limited to the description of the present invention unless it is particularly limited in the description below. Some aspects.

In addition, in the following drawings, those having the same reference numerals have the same structure.

In addition, in the following description, up and down means the vertical direction when the heating conditioner is normally placed, and the outside means the horizontal direction outside when the heating conditioner is normally placed.

[Outline of heating conditioner]

FIG. 1 is a schematic perspective view of a heating conditioner 10 according to an embodiment of the present invention, and FIG. 2 is an exploded perspective view of the heating conditioner 10.

The heating conditioner 10 shown in the figure is a person who uses gas as a heat source and burns it to heat food, and is particularly suitable for use in grilling meat. Therefore, the heating conditioner 10 may also be referred to as a barbecue. In addition, the present invention is not only grilled, but it can also be used for grilling other ingredients such as vegetables.

Furthermore, in the heating conditioner 10 shown in the figure, the gas of the heat source is stored in a cassette cassette gas tank 28, and the cassette gas tank 28 is connected to heat The conditioner 10 is used. Therefore, the heating conditioner 10 shown in the figure may also be referred to as a portable heating conditioner, a portable furnace, a cassette furnace, or the like.

The heating conditioner 10 is provided with a main body 12 and a plate-shaped body 30. The main body 12 is provided with a gas burner 20 for burning gas fuel in a connected cassette-type gas tank 28; the plate-shaped body 30 is placed in the gas combustion Above the utensil 20, at least meat can be grilled.

In addition, the gaseous butane, isobutane, propane, and the combination of the liquefied petroleum gas filled in the cassette gas tank 28, and the composition ratio of the liquefied butane used in this embodiment is about 30% of isobutane. , N-butane is about 70%.

[Body]

As shown in FIG. 2, the main body 12 is provided with a gas burner 20 and a gas tank storage compartment 23 inside the casing 15. The gas burner 20 and the gas tank storage compartment 23 are formed by a bulkhead 16 with heat-resistant coating on steel. Separated by. The gas tank storage compartment 23 is a space for storing the cassette gas tank 28. The lid 22 which can be rotated in the direction of R1 in the figure by opening the hinge 25 as a center can be exposed, and the cassette gas tank 28 can be replaced.

Inside the gas tank storage compartment 23, there is a gas tank connection point 27, and the cassette gas tank 28 can be attached to and detached from the gas tank connection point 27. The fuel gas drawn from the cassette gas tank 28 will enter the regulator set in the gas tank connection 27 to adjust the pressure. In this embodiment, the maximum pressure that the regulator can adjust (the maximum output of the gas burner 20) Pressure) is about 3.3x10 ^-3 MPa. In addition, the gas tank connecting portion 27 is connected to a control knob 24 to adjust the amount of gas supplied from the cassette gas tank 28. In this way, the fuel gas supplied from the cassette gas tank 28 through the gas tank connection 27 can pass through the gas conduit 89 to be supplied to the gas burner 20.

The gas burner 20 includes a burner body 17 and a burner head 18. The burner body 17 is a mixture of fuel gas and primary air to generate mixed gas. The burner head 18 is provided on the burner body 17. . The burner head 18 includes a plurality of flame mouths 19 exposed to the outside, and the mixed gas is ejected from the flame mouths 19. Then, using the rotation of the control knob 24, pressing the igniter 38 generates a pulse voltage, and the spark plug 39 is discharged through the pulse voltage, so the mixed gas is ignited to generate a flame. The flame has a ring shape around the outer side of the burner head 18, and is an outer flame type gas burner with a low flame height. However, the present invention is not limited to this, and may be an inner flame type in which flames are sprayed inward.

As shown in FIG. 1 and FIG. 2, the casing 15 accommodating the gas burner 20 is provided with a plurality of air extraction ports 35 for extracting most secondary air. The position in the height direction of the air extraction port 35 corresponds to the flame position.

Then, the casing 15 is provided with a circular opening 33, which is located above the burner head 18, and the position of the opening 33 is connected to the water container 40.

〔Water container〕

The water container 40 will be described with reference to Figs. 1, 2, and 3.

Fig. 3 is a sectional view of part A-A in Fig. 1. Furthermore, FIG. 3 shows a state in which water is filled in the water container 40. In addition, the diagram surrounded by the single-point chain line in FIG. 3 is an enlarged view of the surroundings of the through-hole 52 and the water storage portion 44 described later, and the diagram surrounded by the two-point chain line is an enlarged longitudinal sectional view of the plate-shaped body 30. The water container 40 is detachably connected to the outer shell 15 of the main body 12, which can prevent the heating conditioner 10 and the cassette gas tank 28 stored therein from overheating.

As shown in FIG. 2, the water container 40 includes an exposed portion 40A and a water storage portion 44. The exposed portion 40A has a larger diameter L4 than the opening portion 33 of the casing 15, and its edge portion is on the edge of the opening portion 33 of the casing 15. It is placed in contact with the housing 15 and exposed to the outside; the water storage portion 44 is disposed inside the opening 15 of the housing 15.

As shown in FIG. 3, the water storage portion 44 is provided with an opening 46 facing the plate-shaped body 30 side, and is a depression for storing water. And the cassette gas tank 28 stored therein is overheated.

Specifically, as shown in FIG. 2, the water container 40 is slightly donut-shaped as a whole, and has a circular hole 42 in the center. The diameter L1 of the circular hole 42 is at least larger than the diameter L2 of the burner head 18, and L1 in the figure is about 1.6 to 1.8 times L2. Therefore, even if the water container 40 is placed above the casing 15, the flame combustion heat generated by the gas burner 20 can still be directly transmitted to the plate-shaped body 30 through the circular hole 42. A water storage unit 44 is provided between the circular hole 42 and the exposed portion 40A.

As shown in FIG. 3, the water storage unit 44 is inserted downward from the opening 33 of the casing 15, and in a state where the gas burner 20 is supplied at the maximum gas supply amount (the gas burner 20 is adjusted to the maximum output state), The flame FR1 outside the flame FR is opposed to the water WT (the position in the height direction is the same), and is arranged so as to surround the flame FR. According to this, the heat of the flame FR can effectively evaporate the water therein. The water storage portion 44 is provided with an opening portion 46 on the side facing the plate-shaped body 30, and the width W1 gradually increases from the bottom to the top. According to this, when the water WT evaporates due to the heat of combustion, the plate-like body 30 is also cooled (this point will be detailed later).

The exposed portion 40A disposed on the upper side of the casing 15 of the water container 40 includes an upward step portion 48 disposed on the outer side than the water storage portion 44, and the plate-shaped body 30 is placed on the upward step portion 48. Therefore, the diameter L3 of the plate-shaped body 30 shown in FIG. 2 is smaller than the diameter L4 of the entire water container 40. Moreover, the cut surface of the edge 30A of the plate-shaped body 30 is relatively small with respect to the side wall 49 standing up from the upward ladder portion 48 of the water container 40 as shown in FIG. The diameter L3 of the plate-shaped body 30 shown in FIG. 2 is only slightly smaller than the diameter L5 of the inner peripheral surface of the side wall 49 of the water-containing container 40 shown in FIG. 3). Accordingly, the plate-shaped body 30 is placed in the water-containing container 40. When the ladder portion 48 faces upward, it is slightly embedded, which limits the horizontal movement during use.

As described above, the plate-shaped body 30 is made to be a special product embedded in the water container 40 of the heating conditioner 10, thereby ensuring safety. Furthermore, in this embodiment, as shown in FIG. 1 and FIG. It is difficult to place other plate-shaped objects (especially large plate-shaped objects) other than special products in the water container 40 The first and second protrusions 36 and 37 are provided on one side. The first protruding portion 36 is connected to the side wall 49 and extends further upward than the upper end of the water container 40. Therefore, a plate-shaped body having a diameter larger than the diameter L4 of the water container 40 cannot be placed.

The second protruding portion 37 is located at a position lower than the first protruding portion 36 (at the position where the plate-shaped body 30 for exclusive use is installed, it will be hidden below), and is connected to the circular hole 42 in the central portion of the water container 40 The edges extend upwards. This makes it difficult to mount a plate-shaped body smaller than the diameter L4 of the water container 40 and having a larger diameter than the circular hole 42.

In addition, the front ends of the first and second protruding portions 36 and 37 are all bent toward the center of the water container 40, thereby reducing the range in which non-exclusive product plate-like bodies can be placed.

[Plate body]

The plate-shaped body 30 of this embodiment will be described with reference to FIGS. 1 to 3 and FIGS. 4 to 5 described above.

FIG. 4 is a plan view of the plate-shaped body 30 in FIG. 1, and FIG. 5 is a perspective view of the plate-shaped body 30 in FIG. 1 as viewed from the lower plate surface side.

As shown in FIG. 3, the plate-like body 30 includes a high thermally conductive material and a low thermally conductive material having different thermal conductivity, and has a three-layer structure in a longitudinal section. The three-layer structure of the central layer 60 is formed of at least a high thermal conductivity material having a higher thermal conductivity than iron, such as aluminum, or an aluminum alloy composed of aluminum and copper, manganese, silicon, zinc, nickel, or the like. In the embodiment, an aluminum alloy having both light weight and rigidity is used, and its thermal conductivity is 96 W / (mk).

In contrast, the upper layer 61 and the lower layer 62 of the three-layer structure are formed on the surface of the central layer 60 (high thermal conductivity material) by coating the film with a high thermal conductivity material and a low thermal conductivity material with a low thermal conductivity. In this embodiment, In other words, it is formed of a thin film of fluorine resin. The thermal conductivity of fluorine resin is 0.23W / (m.k).

According to this, the plate-like body 30 uses the central layer 60 formed of a high thermal conductive material to transfer heat in the direction extending to the upper plate surface 30E in an instant, but it is relatively difficult to conduct heat in the thickness direction. Therefore, it is possible to reduce uneven heating of the plate surface 30E on the plate-like body 30.

As shown in FIG. 3 to FIG. 5, the plate-like body 30 is a circular plate-like body as a whole, and is convexly curved upward. Accordingly, the entire body 30 is inclined downward from the central portion 30B toward the edge 30A. The plate-shaped body 30 of this embodiment is uniformly curved and inclined as a whole, and the radius of curvature r2 is about 561 mm.

Then, the plate-like body 30 is formed by a heat storage portion 30D (described in detail later) and an outer peripheral portion 30C. The heat storage portion 30D is a main barbecue area. The temperature of the outer peripheral portion 30C is lower than the heat storage portion 30D and can be placed and placed. Roasted meat or heat other ingredients.

A plurality of through holes 52 are formed in the outer peripheral portion 30C, and these through holes 52 are opposed to the opening portion 46 of the water storage portion 44.

Accordingly, the oil and fat dripped from the meat material placed on the plate-shaped body 30 flows to the edge 30A, and it becomes easy to drip from the through hole 52 to the water storage portion 44. Then, the oil and fat falling on the water storage portion 44 is cooled by the water in the water storage portion 44 and the Prevent oil fume. Furthermore, the water vapor of the water storage unit 44 is emitted upward from the through-hole 52, thereby reducing the temperature around the through-hole 52.

In addition, as shown in FIG. 4, the plate-shaped body 30 is provided with a plurality of grooves 54 on the plate surface above the center portion 30B side (the heat storage portion 30D described later) on the outer peripheral portion 30C. The groove 54 is formed so that the fat and oil flowing out of the meat material smoothly flows to the outer peripheral portion 30C and is connected to the through-hole 52 formed in the outer peripheral portion 30C. According to this, the grease dripped into the groove 54 can drip from the through hole 52 to the water storage portion 44.

The specific shape of the groove 54 will be described in detail later. As shown in FIG. 3, the inner bottom surface 54 a of the groove 54 is also downward from the central portion 30B toward the edge 30A, so that the grease can be smoothly guided to the through hole 52.

Furthermore, as shown in FIG. 4, the groove 54 is not formed along the radial direction r1 of the plate-shaped body 30 in a plan view, but is formed at a specific angle with respect to the radial direction r1. In this embodiment, The angle is formed by bending. According to this, even if the plate-shaped body 30 has a dome shape as a whole, it is possible to prevent food materials such as meat from slipping off.

In addition, the through hole 52 of the outer peripheral portion 30C has a specific angle θ2 that is curved toward the opposite side of the groove. Accordingly, even if the small food material moves along the groove 54 in the outer peripheral portion 30C, it can still be prevented from falling out of the through hole 52. drop.

Further, as shown in FIGS. 3 and 5, a plurality of (four in the figure) leg portions 56 protruding downward are formed on the edge 30A of the plate-shaped body 30 as shown in FIG. 3. Single-point chain line arrow AR1 It is shown that even if the plate-shaped body 30 is placed above the water-containing container 40, air may be discharged from between the group of leg portions 56. The height H2 of the leg portion 56 is about 3 mm. In addition, there are only two types of exhaust gas for combustion heat in this embodiment, namely, the exhaust path AR1 between the group of legs 56 of the edge 30A, and the exhaust path AR2 from the through-hole 52 to the through-hole. 52 The possibility of being jammed by ingredients, and the exhaust path AR1 is of great significance.

The heating conditioner 10 according to this embodiment has the above-mentioned characteristics, and also has the following characteristics.

[Space for accumulation of combustion heat]

First, as shown in FIG. 3, the lower plate surface 30F of the plate-shaped body 30 covers the flame mouth 19 of the gas burner 20, and in order to form a space S1 for accumulating combustion heat on the lower plate surface 30F side, it has upward convex heat Accumulation section 30D.

Specifically, as shown in FIGS. 3 and 5, a circular frame-like portion 67 is formed on the plate surface 30F below the plate-shaped body 30 on the gas burner 20 side. The height H1 of the frame-like portion 67 in the figure is 6 mm. The space surrounded by the frame-like portion 67 and the inside of the frame-like portion 67 and the portion 43 (which does not form a through hole) bent in order to form a convex shape in the lower plate surface 30F becomes a space S1 in which combustion heat is accumulated. (Hereinafter referred to as "heat storage space"), the volume of the heat storage space S1 in this embodiment is approximately 162, 198 mm ³ . The flame FR in the state of maximum heat output is located inside the horizontal direction of the heat storage space S1. Therefore, the heat storage space S1 can sufficiently store combustion heat, and even if the flame does not touch the plate-like body 30, the meat material placed on the heat storage portion 30D corresponding to the heat storage space S1 can be sufficiently heated. Moreover, it does not matter that the flame does not directly contact the plate-shaped body 30, so it is possible to prevent local overheating of the plate-shaped body 30 and oil fume caused by the fat of the meat material touching the overheated part.

In addition, assuming that the grease adheres to the frame-like portion 67, the grease may be dropped on the water storage portion 44 directly below the frame-like portion 67. If the water storage unit 44 is disposed directly below the frame-like portion 67, as shown in FIG. 3, the heat storage space S1 has a small area facing the opening portion 46 on the side of the plate-shaped body 30 facing the water storage unit 44, depending on the firepower. The water vapor generated in the water storage unit 44 may enter the heat storage space S1. However, the combustion heat of this embodiment is exhausted only through the through-holes 52 and the edges 30A outside the heat storage space S1. Therefore, when the gas burner 20 is adjusted to the maximum output heat, due to the effect of the exhaust paths AR1 and AR2, the water is stored. The water vapor WA generated in the portion 44 hardly enters the heat storage space S1.

[Maximum output power of gas burners, etc.].

Secondly, the maximum heat output of the gas burner 20 is adjusted so that the flame FR does not touch the plate surface 30F below the plate-shaped body 30 as shown in FIG. 3. According to this embodiment, the burner head 18 The height H3 to the upper end of the flame FR is about 20mm (considering that if it is the height H3, a slight wind blow will not directly extinguish), the height from the upper end of the flame FR to the lower end of the frame-shaped portion 67 (the part closest to the heat storage space S1) H4 is about 24.2mm, the height from the upper end of the flame FR to the center of the lower plate surface 30F (the part farthest from the heat storage space S1) H5 is about 35.5mm.

Then, after the placed meat does not affect the temperature of the plate surface above the heat accumulating portion 30D, to the roasted meat, the plate surface temperature of the heat accumulation portion 30D changes between about 210-250 ° C.

The upper surface temperature is about 210 ~ 250 ℃, which is considered to be the most suitable temperature for grilled meat. When the temperature of the plate surface on the plate-shaped body 30 exceeds 250 ° C, the fat of the meat is easily scorched and oil fume is generated. On the contrary, if it is lower than 210 ° C, the meat cannot be roasted, but the moisture of the meat is dried, resulting in The atrophy of meat becomes unpalatable. In addition, whether the meat is delicious or not is the result of a sensory test (beef is used in this embodiment). Since the type of meat and the presence or absence of seasoning will also affect the taste, the plate surface temperature above 210 ° C has a slight error. (For example, 200 ° C).

Next, the temperature of the plate surface above the heat storage portion 30D is about 210 ~ 250 ° C, which is to adjust the maximum output heat flow rate of the gas burner 20 to 850 ~ 950 kcal per hour, and the unevenness of the plate-like body 30 ( That is, the surface shape caused by the required grooves 54 formed on the plate surface above the heat storage portion 30D) may be realized.

However, in this embodiment, particularly a cassette furnace which is dangerous to place an enlarged plate-shaped body and has to use a small plate-shaped body, various structures affect the surface temperature of the plate above the heat storage portion 30D, so it is not only stored in heat. A groove 54 is formed on the plate surface of the portion 30D to adjust the surface area, and the through hole 52 formed in the outer peripheral portion 30C outside the heat accumulation portion 30D must also be considered in order to adjust the surface area. And the water storage portion 44 disposed below the through hole 54; by adjusting or forming the above-mentioned "maximum output heat of the gas burner 20", "the structure of the plate-shaped body 30 (mainly the groove 54 and the through hole) 52, and the surface area caused by this) "," water storage section 44 ", the temperature of the heat storage section 30D when the upper surface temperature is at the maximum output heat is about 210 ~ 250 ° C.

Therefore, further features of the plate-shaped body 30 will be detailed below.

[Further explanation of the plate-shaped body 30]

The plate-shaped body 30 is roughly divided into a circular heat storage portion 30D above the heat storage space S1, and an outer peripheral portion 30C having a ring shape as a whole on the outer side (outer peripheral side).

As shown in FIG. 4, the heat accumulation portion 30D can be divided into a central portion 30B and a region 30G. The central portion 30B is slightly circular and has no unevenness in plan view. The region 30G is more outward than the central portion 30B. 54 grooves. The central portion 30B, the region 30G in which the groove 54 is formed, and the outer peripheral portion 30C are concentric circles.

The plate surface 30E on the plate-shaped body 30, without considering the grooves 54 and the through holes 52, has an area of about 183.8 cm ² (about 43% of the total area) of the heat accumulating portion 30D and an area of about 30C of the outer peripheral portion. 244.2cm ² (about 57% of the total area).

Regarding the thickness of the plate-like body 30, the thickness D1 of the edge 30A bent downward as shown in FIG. 5 is about 3.0 mm. In addition to the groove 54 shown in FIG. 3, the area thickness D2 is about 2.0 mm and the groove 54 Depth D3 approx 0.6mm, the thickness D4 at the groove 54 is 1.4mm.

For the plate-like body 30 described above, the total area of the upper plate surface 30E when the groove 54 is not formed is about 428 cm ^{2. In} contrast, in the present embodiment in which the groove 54 is formed (almost formed in the heat storage portion 30D) Upper plate surface), the total area of the upper plate surface 30E is about 437 cm ² , which increases the surface area by about 2% (that is, the unevenness of the plate-shaped body 30 formed by the groove 54, which is a heat radiation portion that increases the surface area and improves heat dissipation ).

Moreover, the plurality of grooves 54 have the same shape, as shown in FIG. 4 and the enlarged perspective view near B (the center side of the plate-like body of the groove 54) shown in FIG. 4 and the outer periphery. The inner side surface 54a in the opposite direction of the portion 30C is an inclined surface, and the inclination becomes deeper toward the outer peripheral portion 30C. Moreover, the periphery 54b of the opening part on the inner side surface in the width direction is inclined, and the width dimension W2 becomes larger as it goes upward. Because of these structures, the fat of the meat material can smoothly enter the grooves 54, and it is necessary to prevent heat from being accumulated in the grooves 54 and overheating, and to generate oil fume in the grooves 54.

Next, the through-hole 52 shown in FIG. 4 has a length L6 of 27 mm and an area of all through-holes of about 45 cm ^2. For the total area (about 437 cm ² ), accounting for about 10%. Although the through-hole 52 can reduce the surface area of the plate-shaped body 30, it is greatly affected by the evaporation of water in the water storage portion 44. Therefore, the larger the opening area, the lower the temperature of the plate-shaped body 30 will be.

In addition, as shown in FIG. 4, the vicinity of C (the groove 54 and the through The periphery of the connecting portion of the perforation 52 is shown in FIG. 7 in an enlarged perspective view. The inner side surface 52 a of the through-hole 52 and the groove 54 are perpendicular to each other, so that grease can drip quickly.

Furthermore, the width dimension W3 of the groove 54 of the connection portion JT of the through hole 52 and the groove 54 is almost the same as the width dimension W4 of the through hole 52. Therefore, the grease flowing in the groove 54 will quickly pass through the through hole 52 and will not remain in the connecting portion JT, which can effectively prevent the generation of oil smoke.

As described above, by adjusting the main components such as the "maximum output thermal power of the gas burner 20", "the structure of the plate-shaped body 30 (mainly the groove 54 and the through hole 52)", and the "water storage portion 44", even The maximum output heat flow rate of the plate-shaped body 30, which is smaller than the heating conditioner (portable cassette furnace) of this embodiment 10 and easy to rise in temperature, in the gas burner 20 (850 to 950 kcal per hour) Next, the temperature of the plate surface above the heat storage portion 30D may be changed between about 210 ° C and 250 ° C.

Fig. 8 shows the results of experiments using the heating conditioner 10 of this embodiment, showing that the maximum output heat flow rate of the gas burner is adjusted to 950 Kcal per hour and 850 Kcal per hour. Temperature change graph. In addition, FIG. 8 is a temperature measured by a distance of 4 cm from the center of the plate-like body in a radial direction (that is, a region 30G where the groove 54 in FIG. 4 is formed). In addition, Figure 8 shows the case where the plate-shaped body is heated without placing meat and other food materials. The state after the plate-shaped body is heated can be compared with the state after the temperature is lowered by placing the meat material (the meat material no longer affects the plate-shaped body temperature). The state after the degree) is the same.

As shown in the figure, when the maximum output heat flow rate of the gas burner is adjusted to 950 kcal per hour, it can reach approximately 250 ° C in about 6 minutes (the plate-shaped body has been heated), and the temperature of more than 30 minutes thereafter. Over time, the plate surface on the plate-shaped body was maintained at about 250 ° C. It can be seen that when the gas burner is maintained at the maximum output heat flow rate, it is difficult to generate oil fume until the meat is roasted.

Furthermore, if the maximum output heat flow rate of the gas burner is adjusted to 850 kcal per hour, it can reach nearly 210 ° C in about 8 minutes (the plate-like body is heated), and after more than 30 minutes, the plate-like shape The surface of the plate above the body is maintained at about 210 ° C. According to this, even if the maximum output heat flow rate of the gas burner is adjusted to 850 kcal per hour, it is difficult to produce soot before the meat is roasted, and the meat can be roasted without shrinking and delicious.

In addition, according to this embodiment, it is possible to prevent the generation of oil fume due to the following configuration.

As described above, the plate-like body 30 shown in FIG. 3 includes a frame-like portion 67 (see also FIG. 5) and a through hole 52. The frame-like portion 67 projects from the gas burner 20 to form a heat storage space S1. On the other hand, the through-hole 52 is located further outside than the frame-like portion 67 in the horizontal direction. The frame-like portion 67 and the through-hole 52 are separated from each other in order to prevent the fat of the meat material from accumulating due to surface tension. That is, if the grease dripping from the through-hole 52 is close to the frame-shaped portion 67, part of the grease will touch the frame-shaped portion 67, and the corners between the frame-shaped portion 67 and the through-hole 52 will accumulate due to surface tension. Grease contacts the frame-like portion 67, so The frame-like portion 67 is separated from the through hole 52. According to this, it is possible to effectively prevent the oil fume from being generated due to the scorching caused by the adhesion of grease on the plate surface 30F under the plate-like body 30. In particular, the portion 70 between the frame-shaped portion 67 and the through-hole 52 is adjacent to the exhaust path AR2 passing through the through-hole 52 and is located directly above, so it is easy to heat. Preventing the adhesion of grease in this portion 70 can effectively prevent the occurrence of Soot. The size (partition size of the frame-like portion 67 and the through hole 52) W5 of the portion 70 in FIG. 3 is preferably about 3 mm or more when the curvature radius r2 of the plate-like body 30 is about 561 mm as described above. This embodiment is about 3 mm.

In addition, the inventor considered that it is better not to allow fat to flow into the heat storage space S1, and tried to make the frame-shaped portion 67 double-layered. Therefore, as in this embodiment, the frame-shaped portion 67 and the through-hole 52 are separated and separated according to a specific size to form a structure that does not accumulate grease, thereby effectively reducing the generation of oil fume.

The structure of this embodiment is as described above. Under normal temperature (15 ~ 25 ° C) environment, by adjusting the "maximum output heat flow rate of the gas burner 20 (850 ~ 950 kcal per hour)", "plate The structure of the body 30 (mainly the groove 54 and the through hole 52, and the surface area derived from it), and the elements of the "water storage part 44", the placed meat material cools the plate body 30 and no longer affects the plate After the temperature of the body 30 until the roasting is completed, the temperature of the plate surface above the heat accumulation portion 30D is always changed between about 210-250 ° C, which can effectively prevent oil fume from being generated from the plate surface above the heat accumulation portion 30D.

Furthermore, the upper surface of the outer peripheral portion 30C follows the water storage portion 44. Water vapor causes the surrounding temperature to decrease, and at least the temperature of the upper surface is lower than that of the heat accumulation portion 30D, so oil fume is unlikely to be generated.

In addition, regarding the lower surface of the plate-like body 30, no grease is introduced into the lower surface of the heat storage portion 30D along the frame-like portion 67, so that generally no oil fume is generated therefrom.

Those who may generate oil fume under the plate surface of the plate-shaped body 30 are adjacent to the exhaust path AR2 between the frame-shaped portion 67 and the through-hole 52 and exist directly above the portion 70, but can prevent grease from accumulating in the portion 70. In order to suppress the generation of soot.

As described above, this is an unprecedented high-quality heating conditioner 10, which can effectively prevent the generation of oil smoke regardless of the upper surface and lower surface of the plate-shaped body 30. Moreover, the user does not need to operate the control knob 24 multiple times, so that the gas burner 20 can be adjusted to the maximum output heat, which can prevent the generation of oil fume, and can roast the meat without shrinking and delicious meat.

In addition, the present invention is not limited to the above-mentioned embodiments, and individual structures of the above-mentioned embodiments may be omitted as needed or combined with other structures not described.

For example, although the plate-shaped body 30 of this embodiment is provided with the outer peripheral portion 30C further outside the heat storage portion 30D, in the present invention, the outer peripheral portion 30C is not absolutely necessary, and the plate-shaped body formed only by the heat storage portion 30D may be used. . In this case, considering the temperature influence of the outer peripheral portion 30C on the heat storage portion 30D at a relatively low temperature, for example, the unevenness of the heat storage portion 30D may be increased, Enlarge the surface area, etc., so that the maximum surface heat flow rate of the gas burner 20 (850 to 950 kcal per hour), the plate surface temperature above the heat storage portion 30D can be changed between about 210 to 250 ° C.

Furthermore, even if there is an outer peripheral portion 30C in the plate-like body 30 in this embodiment, the through-hole 52 may not be formed in the outer peripheral portion 30C, but the surface area of the outer peripheral portion 30C may be increased by the uneven shape, and the leg of the edge 30A may be increased. The temperature of the plate surface above the outer peripheral portion 30C is lower than that of the heat storage portion 30D by the portion 56. The temperature of the plate surface above the heat storage portion 30D is between about 210 ° C and 250 ° C due to the cooling of the heat storage portion 30D by the outer portion 30C. Variety.

That is, the biggest feature of the present invention is that the maximum output heat of the gas burner 20 is 850 to 950 kcal per hour to the extent that the flame does not touch the surface of the plate below the plate-like body 30, and further, the plate-like body 30 is formed with unevenness. In the state where the temperature of the upper surface of the heat storage portion 30D is reduced due to the meat material placed thereon, the temperature of the upper surface of the heat storage portion 30D is changed between about 210 to 250 ° C. at the maximum output heat.

[Effect of Invention]

According to the heating conditioner of the present invention described above, even if the user does not operate the amount of firepower, the oil fume generated on the plate-shaped body can be effectively suppressed.

10‧‧‧Heating conditioner

12‧‧‧ Ontology

15‧‧‧shell

17‧‧‧Burner body

18‧‧‧ burner head

19‧‧‧ Flame mouth

20‧‧‧Gas Burner

30‧‧‧ plate

30A‧‧‧Edge

30B‧‧‧ Central

30C‧‧‧ Peripheral

30D‧‧‧Heat storage section

30E‧‧‧Upper surface

30F‧‧‧ Lower surface

33‧‧‧shell opening

35‧‧‧air extraction port

39‧‧‧ Mars Plug

40‧‧‧ water container

40A‧‧‧Exposed

43‧‧‧ upward convex and curved

44‧‧‧Water storage department

46‧‧‧ opening

48‧‧‧ upward ladder

49‧‧‧ sidewall

52‧‧‧through hole

54‧‧‧Groove

54a‧‧‧ inside bottom surface of groove

56‧‧‧foot

60‧‧‧ Central Level

61‧‧‧ Upper floor

62‧‧‧lower floor

67‧‧‧Frame

70‧‧‧Frame-shaped part and part between the through holes

AR1, AR2‧‧‧ exhaust path

D2‧‧‧ regional thickness

D3‧‧‧Trench 54 depth

D4‧‧‧Trench 54 thickness

FR‧‧‧ Flame

FR1‧‧‧Flame outside the flame

H1‧‧‧Height of frame-shaped part 67

H2‧‧‧foot height 56

H3‧‧‧The height from the burner head to the upper end of the flame

H4‧‧‧The height from the upper end of the flame to the lower end of the frame

H5‧‧‧The height from the upper end of the flame to the center of the lower plate surface

L5‧‧‧ diameter of the inner peripheral surface of the side wall of the water container

r2‧‧‧ bending radius of plate

S1‧‧‧ A space where combustion heat is accumulated

W1‧‧‧Width of opening

W5‧‧‧Isolation dimensions of the frame and the through hole

WA‧‧‧Water vapor

WT‧‧‧ Water

Claims (6)

The utility model relates to a heating conditioner, which is provided with a body and a plate-shaped body. The body is provided with a gas burner for burning gas. The plate-shaped body is placed above the gas burner, and at least meat meat can be grilled. The plate The body has a lower plate surface covering the flame mouth of the gas burner, a space for accumulating combustion heat is formed on the lower plate surface side, and an upward convex heat storage portion is provided, and is opposed to the upper plate. It is formed by high thermal conductivity material with high thermal conductivity in the direction of external expansion; the maximum output heat flow rate of the gas burner is such that the flame does not touch the lower plate surface, which is 850 ~ 950 kcal per hour ; Moreover, the plate-like body is such that at least the temperature of the plate surface above the heat accumulating portion is in a state after the meat material is placed and cooled down, at the maximum output heat flow rate, at about 210 ~ Change between 250 ° C to form unevenness. For example, the heating conditioner of the first patent application range, wherein the plate-shaped body is provided with a low thermal conductivity material having a lower thermal conductivity than the high thermal conductivity material on the surface of the high thermal conductivity material. For example, the heating conditioner of the first or second patent application scope, wherein the body is connected to a water container, which is provided with an opening facing the plate-shaped body side, and a water container capable of injecting water is formed. A water storage part; the plate-like body has a peripheral part on the outer side of the heat storage part, which is formed with a through hole opposite to the opening part; the area of the through hole It is determined by changing the surface temperature of the plate above the heat storage section between about 210 ° C and 250 ° C. For example, the heating conditioner of the third patent application range, wherein the upper surface of the plate-shaped body is inclined downward from the center to the outer peripheral edge as a whole; the unevenness is formed by the upper surface of the heat storage portion. Caused by a plurality of grooves formed on the surface; the through-holes are connected to the plurality of grooves respectively; and the width dimensions of the connecting portions of the grooves and the through-holes are the same. For example, in the heating conditioner of claim 4 in which the inner side surface of the groove on the opposite side of the outer peripheral portion is inclined toward the outer peripheral portion, its depth increases. For example, the heating conditioner for the scope of the patent application No. 3 or No. 4 or No. 5, wherein the side of the plate surface below the plate-shaped body is formed to burn the gas in order to form the space for accumulating combustion heat. The frame-shaped portion protruding from the device side; in order to prevent the grease of the meat material from being accumulated due to surface tension, the frame-shaped portion is separated from the through hole.