JP2001324153A - Structure for preventing top plate temperature increase - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve the problem that hot air in a grill chamber is propagated to a top plate that is the top of a cooking device, the surface temperature becomes high, and especially the front part of the top plate reaches an extremely high temperature, causing a burn. SOLUTION: An air channel by a hot air duct is formed on the upper surface of the grill chamber to break heat transfer to the top plate, and an air channel exhausting port is provided at the upper position than the air channel inlet, thus discharging hot air from the upper surface of the grill chamber, and introducing the fresh air from the front along with hot air that is leaked from the front of the grill chamber, and hence preventing the temperature of the top plate from increasing.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking grill for cooking foods such as fish on a grill in a grill by heating of a gas burner, and more particularly, to controlling a temperature rise of a top plate. The present invention relates to a structure for preventing a rise in the temperature of a top plate.

[0002]

2. Description of the Related Art Conventionally, a table stove incorporating a cooking grill for heating and cooking an object to be cooked such as fish in a grill storage is known. Some of such cooking grills employ a rear exhaust method. For example, as shown in FIG. 5, hot air in the grill storage 22 is naturally exhausted from the upper exhaust path 32 to the outside of the storage by a draft effect. However, the hot air transfers heat to the top plate 12 in the upper portion of the inside of the grill cabinet 22, and the top plate 12 is heated to a considerably high temperature. In particular, a front portion A of the top plate 12 is provided on the front surface of the grill cabinet. The temperature rises in combination with the heating by the hot air a leaking from the gap B with the opening / closing door 18 for taking in and out the article to be cooked F.

[0003] In particular, the type in which the opening and closing door 18 opens and closes in conjunction with pulling out the tray 24 has a gap B due to its structure.
Cannot be narrowed, the amount of hot air a leaking from the gap B increases, and the temperature becomes extremely high. Therefore,
Since the fingertip or the like is easy to touch the front portion A of the top plate 12 during cooking, there is a risk that the user may get an unexpected burn on the fingertip or the like.

Therefore, in this type of conventional gas cooker,
As means for cutting off the heat transfer to the top plate 12, for example, as shown in FIGS.
A heat shield plate 50 and a heat shield plate 52 are provided on the upper surface of the grill to block radiant heat from the ceiling plate 26 of the grill storage 22, and openings 56 are formed on both left and right sides of a gap between the heat shield plate 50 and the ceiling plate 26. Then, the heat transferred to the top plate 12 is reduced by the air taken in through the openings 56 on both sides, and the top plate 12
There is a configuration that is expected to prevent a rise in temperature.

Further, a support portion 50a is provided on the upper surface of the heat shield plate 50 in order to prevent the top plate 12 from being deformed and tilting when the heavy pan or the like is placed on the plate. By providing the heat insulating material 54 at the contact portion between the support portion 50a and the top plate 12, heat transfer from the heat shield plate 50 to the top plate 12 is reduced, and the temperature of the top plate 12 is prevented from rising. There are things that are configured with expectations.

As a measure for preventing the front portion A of the top plate 12 from being heated by the hot air a, a heat shield plate 58 is provided in the front portion of the ceiling plate 26 so as to prevent the grill housing 22 from being heated.
There is one that is expected to reduce the hot air a flowing out through the gap B from the air.

[Problems to be solved by the invention]

However, such a conventional technique cannot sufficiently prevent the temperature of the top plate 12 from rising, and in particular, it is difficult to prevent the temperature of the front portion A of the top plate 12 from rising. For this reason, there is a problem that the danger of burning or the like during cooking cannot be eliminated.

An object of the present invention is to surely prevent a rise in the temperature of the top plate, and in particular, to prevent a rise in the temperature at the front portion of the top plate, which is the most necessary for safety reasons. It is an object of the present invention to provide a structure for preventing the temperature of a top plate from rising.

[0009]

SUMMARY OF THE INVENTION In order to solve this problem, a top plate temperature rise prevention structure according to the present invention is provided for a gas cooker having a rear exhaust type grill storage, in a ceiling plate of the grill storage and a cooking appliance. A hot air duct for discharging air flowing from the front of the grill warehouse to the vicinity of an exhaust path behind the grill warehouse is provided between the top plate and the grill warehouse, and an air inlet communicating with the hot air duct is provided at an upper portion of the front of the grill warehouse.
The gist is that an air outlet at the rear end of the hot air duct is provided above the air intake.

According to the top plate temperature rise prevention structure according to the first aspect of the present invention, the upper end of the air outlet is located higher than the upper end of the air inlet, so that the upper surface of the grill storage is closed. The air in the hot air duct, which is heated by the heat transfer from the ceiling plate and becomes hot air, forms a flow of air that flows from the front to the rear in the hot air duct due to the draft force, and is discharged from the air outlet. Is done.

At this time, since the air discharge port for discharging the hot air in the hot air duct communicates with the vicinity of the exhaust port behind the grill, the flow of the air discharged from the air exhaust port rises in the exhaust port. The outflow is increased by the flow of the exhaust gas. As a result, a large amount of fresh outside air is continuously sucked in from the air inlet, and is discharged from the air discharge port together with the hot air from the ceiling plate of the krill storage, so that it is transmitted to the top plate by the hot air from the ceiling plate above the grill storage. The heat will be effectively cut off.

In addition to the large amount of outside air flowing from the air intake, the hot air that overflows from the front of the inside of the grill to the front portion of the top plate is not used to heat the front portion. At the same time, the air is sucked into the air intake, so that the front portion is prevented from being heated by hot air.

In this case, if the upper surface of the hot air duct is formed in parallel with the ceiling plate of the grill storage up to the vicinity of the air discharge port, a heat shield plate is conventionally provided. Since the hot air duct can be easily installed on the upper surface of the grill storage using the space, it can be applied to the conventional product without changing the design of other conventional components.

Further, by forming the upper surface of the hot air duct to be inclined gradually higher in the depth direction of the grill storage, the air flowing through the hot air duct is more formed. A large amount of fluid flows smoothly, and a further rise in temperature can be prevented.

[0015]

Embodiments of the present invention will be described below in detail with reference to the drawings. FIG. 4 shows an example in which the cooking grill according to one embodiment of the present invention is applied to a table stove. As shown, this table stove 10
The stove burners 14a, 1
4b are arranged, and the surrounding area is located around them.
A cooking pot (not shown) is placed on the cooking stove a, 13b, and ignition buttons 15a, 15b provided on the front surface of the table stove 10.
By operating the respective stove burners 14a,
14b is ignited, and the cooking pot on the go 13a, 13b is heated.

At the center of the stove 10 between the stove burners 14a and 14b, there is provided a cooking grill 20 for heating an object to be cooked F such as fish. Twenty-five ignition buttons 16 are provided.

As shown in FIG. 1, a top plate 12 is a top plate of a table stove 10.
Is formed so as to be detachable by supporting the periphery of the upper surface of the body 11 so as to be detachable and covering the upper surface of the grill storage 22 and providing an opening 12a at a rear portion thereof. The exhaust port 33 of the exhaust duct 31 faces the opening 12a. The exhaust lid 17 is a lid that covers the opening 12a, and a number of slit-like openings 17a are formed in the upper surface thereof in parallel.

In the grill storage 22, a surface-burning type burner 25 for heating and cooking the object F by burning fuel gas at the upper stage, a grill 23 for placing the object F on the middle stage, and a lower stage And a tray 24 which can be slid out and pulled out with the grill 23 placed thereon.

In the depth of the grill storage 22,
Exhaust port 33 which is juxtaposed via partition wall 30 and opened upward
The exhaust duct 31 provided with the
Is formed. In order to prevent the flame from overflowing from the exhaust port 33 to the outside when the burnt fat is abnormally overheated and ignited, the flame is formed by a perforated plate having a plurality of ventilation holes above the exhaust passage 32. A frame trap 35 is provided to stop the propagation of the flame and extinguish the flame.

The partition 30 is provided with a communication port 34 which is opened to the partition 30 and communicates the grill storage 22 and the exhaust path 32. The communication port 34 is provided on a surface of the grill 23 where the object F is placed. It opens to a lower position. Here, the positional relationship between the mounting surface of the cooking object F on the grill 23 and the upper end position of the communication port 34 is based on the oxygen concentration at which the high-temperature atmosphere due to the combustion exhaust gas around the cooking object F does not ignite the cooking object F. Is set to be

At the center of the front of the grill storage 22, a handle 19 is fixed integrally with the tray 24, and pulls the tray 24 forward.
Door 1 that opens and closes in conjunction with pulling out the tray 24
8 is provided, and its opening / closing 18 has a glass viewing window 1.
8a are provided. At this time, when the handle 19 is pulled out to the front, the tray 24 fixed to the handle 19 slides on the inner bottom surface of the grill 22 and the grill 23 placed on the tray 24 is simultaneously pulled out. In addition, a gap 2 for cooling air into the tray 24 when air flows in from the outside is provided on the bottom surface on the front side of the grill storage 22.
8 are provided. In this case, the handle 19 and the opening / closing door 18
May be integrally provided to draw out the grill 23.

The burner 25 is of an all-primary air type having a combustion surface in which a number of small flame openings are passed through a flat plate made of porous ceramics, and the combustion surface is directed upward with respect to a vertical surface. It is inclined and provided on the upper left and right side surfaces of the grill storage 22. Further, a discharge portion of an ignition electrode (not shown) for igniting the fuel gas is provided so as to discharge across the ejected fuel gas.

As shown in FIG. 2, the ceiling plate 26 of the grill storage 22 has an upper end above the burner 25 in the grill storage 22 and a center between the left and right burners. An exhaust guide 27 having a V-shaped cross section with an inclined surface is provided so as to protrude into the grill storage 22. The exhaust guide portion 27 is provided for the purpose of guiding the combustion exhaust gas so that the food F below the grill storage 22 is uniformly heated. For this reason, the height and angle of the inclined surface of the exhaust guide unit 27 are appropriately set according to the size of the grill storage 22, the gas consumption, the inclination of the burner 25, and the position and size of the communication port 34.

A hot air duct 40 is provided above the ceiling plate 26 of the grill storage 22 to discharge air flowing from the front of the grill storage 22 to the vicinity of an exhaust port 33 behind the grill storage 22. 26 form an air flow path 42. An air inlet 44 for allowing outside air to flow into the air flow path 42 is opened in the upper front part of the grill storage 22, and an air discharge port 46 for discharging the flowed outside air and hot air from the air flow path 42 is provided with an exhaust duct. The opening 31 communicates with the vicinity of the exhaust port 33. In this case, a plurality of air intakes 44 may be provided, or the air intakes 44 may be formed in a long hole shape having the same length as the width direction of the grill storage 22. In short, it is sufficient that the air passage 42 has a sufficient size so as not to hinder the flow of air.

As shown in the figure, the upper surface of the hot air duct 40 is formed from the front to the rear thereof so as to be parallel to the ceiling plate 26 of the grill storage 22, and its rear end is inclined upward. Is provided with an air guiding piece 47 bent. At this time, if the vertical length between the upper end of the air inlet 44 and the upper surface of the top plate 12 is H1, and the vertical length between the upper end of the air outlet 46 and the upper surface of the top plate 12 is H2, H1> H2. The air inlet 44 and the air outlet 46 are positioned and formed so that the following relation holds.

A heat shield plate 48 is provided below the front portion A of the top plate 12 to prevent the front portion A from being heated by the hot air a.
Is provided. A support portion 40a is provided on the upper surface of the hot air duct 40 to prevent the top plate 12 from deforming and tilting the pot or the like when the heavy pot or the like is put on the virtue 13a or 13b. .

Further, as another embodiment of the present invention, as shown in FIG. 3, the upper surface of the hot air duct 40 is formed so as to be inclined gradually higher from the front to the rear, and is bent upward at the rear end. The formed air guide piece 47 is formed.
Similarly, in this embodiment, a vertical length between the upper end of the air inlet 44 and the upper surface of the top plate 12 is H1, and a vertical length between the upper end of the air outlet and the upper surface of the top plate 12 is H2. Then, the air inlet 44 and the air outlet 46 are positioned so that the relational expression of H1> H2 holds.

Next, the flow of air in the hot air duct 40 will be described. First, when the ignition operation ignites the fuel gas ejected from the left and right burners 25 to start combustion, the high-temperature combustion exhaust gas accumulates in the upper part of the grill 22 and overflows to the lower communication port 34 to exhaust. Flows into Road 32,
The gas is discharged up the exhaust path 32 due to the draft effect.
If the combustion is continued as it is, as shown in FIG. 2, the flue gas flows toward the upper center due to the draft force and the injection power of the fuel gas, and the exhaust guide portion 2 having a V-shaped cross section.
It flows from top to bottom in the direction of the food F along 7.

In this case, the direction of the flow of the combustion exhaust gas is guided downward by the inclined surface of the exhaust guide portion 27, and the portion of the combustion exhaust gas away from the inclined surface is also guided by this flow and flows downward. For this reason, the combustion exhaust gas becomes a uniform flow to the whole food F, and the food F contacting the combustion exhaust gas is uniformly heated. In this way, the object to be cooked F is heated and cooked without being affected by the radiant heat of the upper burner 25, being wrapped in the high-temperature combustion exhaust gas which is filled and uniformly convected.

The burner 25 removes all air required for combustion by one.
Since it is an all-primary air burner that supplies as primary air,
Good combustion is maintained even if the grill storage 22 is filled with the combustion exhaust gas. In addition, since the burner 25 is inclined upward, radiant heating of the cooking object F and the baked fat accumulated in the pan 24 is weakened. Moreover, at the same time, the fresh air outside is sucked from the gap 28 in front of the grill storage by the draft effect of the exhaust gas in the exhaust path 32, cools the tray 24, and is discharged from the rear communication port 34. Even if water is not poured, the grilled fat of the object to be cooked F falling on the saucer 24 does not ignite due to overheating.

After the convection heat generated by the combustion exhaust gas from the gas burner is stored in the grill storage 22 and sufficiently provided for heating the object to be cooked F, the combustion exhaust gas and the object to be cooked overflowing from the communication port 34 into the exhaust path 32 are exhausted. The smoke and the like generated from the object F rises in the exhaust path 32 due to the draft force and is discharged from the grill outlet 22 through the exhaust port 33.

As described above, when the combustion by the burner 25 is started and continued, the ceiling plate 26 above the grill storage 22 is heated by the high-temperature combustion exhaust gas to become high temperature, and the hot air duct transmitted from the ceiling plate 26 is heated. The air inside 40 becomes hot air,
The inside of the hot air duct 40 tends to rise due to the draft effect. At this time, as described above, since the upper end position of the air outlet 46 is formed higher than the upper end position of the air inlet 44, the hot air in the hot air duct 40 is
To form a flow from the front to the rear, and the air outlet 4
Exhausted from 6.

At this time, since the air outlet 46 for discharging the hot air in the hot air duct 40 is open so as to communicate with the vicinity of the outlet 33 of the exhaust duct 31 behind the grill 22, the air outlet 46 is provided. The flow of the air discharged from the fuel cell is promoted by the flow of the exhaust gas such as the combustion exhaust gas rising from the exhaust passage 32 and the smoke generated from the cooking object F, and the amount of the flow increases. As a result, a large amount of hot air in the hot air duct is discharged from the air discharge port 46, so that a large amount of outside air is continuously suctioned from the air intake 44 provided at the upper front portion of the grill storage 22, and the hot air duct The air is discharged from the air discharge port 46 together with the hot air in the air. That is, the hot air from the ceiling plate 26 on the upper surface of the grill 22 is discharged from the rear air discharge port 46 without being used for heating the top plate 12,
Further, the cooling effect of the fresh outside air introduced from the air inlet 44 reliably prevents the temperature of the top plate 12 from rising.

In particular, a large amount of outside air is sucked from the air inlet 44, and the hot air a overflowing from the gap B at the upper front of the grill 22 is used to heat the front portion A of the top plate 12. Instead, the air is sucked into the air inlet 44 together with the outside air, so that the flow of the hot air a to the front part A is cut off, so that the temperature rise of the front part A of the top plate 12 is reliably prevented.

At this time, the front portion A of the top plate 12
If a heat shield plate 48 for preventing heating by the hot air a is provided below the lower part, a further increase in the temperature of the front part A of the top plate 12 is prevented.

Further, as another embodiment, as shown in FIG. 3, if the upper surface of the hot air duct 40 is formed so as to be inclined gradually higher rearward, the air in the hot air duct 40 can be further increased. A large amount of the fluid smoothly flows, and the temperature of the top plate 12 and the front portion A thereof can be prevented from further increasing.

The embodiments of the present invention have been described above.
The present invention is not limited to such embodiments at all, and it goes without saying that the present invention may be implemented in various modes without departing from the gist of the present invention. In short, it is sufficient that the rear air outlet is formed above the air inlet at the front of the hot air duct, and the shape of the hot air duct therebetween is not limited at all. Further, the present invention can be applied to a machine having a lower burner for double-sided baking.

[0038]

According to the top plate temperature rise preventing structure according to the first aspect of the present invention, since the air outlet is located above the air inlet, the power is transmitted from the ceiling plate on the upper surface of the grill storage. The hot air in the hot air duct heated by the heat forms a flow of air from the front to the rear in the hot air duct by the draft force, and is discharged from the air outlet.

At this time, since the air outlet for discharging the hot air in the hot air duct communicates with the vicinity of the exhaust port behind the grill, the flow of the air exhausted from the air exhaust port causes the exhaust air to rise up the exhaust port. Owing to the flow of water, the outflow increases. As a result, a large amount of outside air is continuously sucked in from the air intake and discharged from the air outlet together with the hot air from the ceiling plate of the Krill storage, so the heat transfer to the top plate by the hot air from the ceiling plate above the grill storage Is effectively cut off, and the cooling effect of the fresh air introduced further prevents the temperature of the top plate from rising.

In particular, coupled with the fact that a large amount of air flows in only from the air intake, the hot air that overflows from the front inside the grill storage to the front portion of the top plate is not used to heat the front portion. Since the air is sucked into the air intake together with the outside air, the temperature rise in the front portion of the top plate is reliably prevented.

Further, in the prior art, the radiant heat from the ceiling plate of the grill storage was cut off, and the heat transfer by the hot air from the ceiling plate was reduced to prevent the temperature of the top plate from rising. In the invention, the hot air from the ceiling plate of the grill warehouse flows backward, and the hot air duct is provided so as to introduce fresh outside air from the front. It has become possible to prevent the temperature of the top plate from rising.

Further, as described in claim 2 of the present invention,
By making the upper surface of the hot air duct parallel to the ceiling plate of the grill cabinet up to the vicinity of the air outlet, it is easy to manufacture the hot air duct, and the space where the heat shield plate, which is a conventional component, is provided Since it can be installed in a conventional product, it can be applied to a conventional product without changing the design of other conventional components and is economical.

Further, according to the third aspect of the present invention, the upper surface of the hot air duct is formed so as to be inclined gradually higher in the depth direction of the grill cabinet, so that the hot air in the hot air duct is formed. As a result, the draft force can be more effectively obtained, and a large amount of air flows in the hot air duct more smoothly, thereby further preventing a rise in temperature.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view in the depth direction of a cooking grill according to an embodiment of the present invention.

FIG. 2 is a front sectional view of a cooking grill according to an embodiment of the present invention.

FIG. 3 is a cross-sectional view in a depth direction of a cooking grill according to another embodiment of the present invention.

FIG. 4 is an external perspective view of a table stove provided with a cooking grill generally conventionally known.

FIG. 5 is a cross-sectional view in the depth direction of a cooking grill according to a conventional example.

FIG. 6 is a front sectional view of a cooking grill according to a conventional example.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 20 Cooking grill 22 Grill storage 25 Burner 26 Ceiling plate 31 Exhaust duct 33 Exhaust port 40 Hot air duct 42 Air flow path 44 Air intake 46 Air exhaust port 47 Air guide piece

Claims (3)

[Claims] 1. A gas cooker having a rear exhaust grille, wherein air flowing from a front surface of the grille between a ceiling plate of the grille and a top plate of the cooker is supplied to the vicinity of an exhaust port behind the grille. A hot air duct for discharging is provided, an air inlet communicating with the hot air duct is provided at an upper portion of the front surface of the grill storage, and an air outlet at a rear end of the hot air duct is provided above the air inlet. Top plate temperature rise prevention structure characterized by the following. 2. The top plate temperature rise prevention structure according to claim 1, wherein an upper surface of the hot air duct is formed in parallel with a ceiling plate of the grill storage up to the vicinity of the air outlet. 3. The top plate temperature rise prevention structure according to claim 1, wherein an upper surface of the hot air duct is formed so as to be gradually inclined toward a depth direction of the grill storage.