JP2002061853A - Roaster - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a roaster to be comparatively decreased in a load in terms of installation and a change of a pattern, have the degree of baking similar to that of a conventional type, further create taste, provide taste satisfactory to a gourmet, and in addition hardly prevent leakage of smoke in spite of a quantity of suction air being low. SOLUTION: The roaster comprises a heating part 2 and a baking part 4 of a food 3. Air is blown up through an air outlet 5 around the baking part 4, and the air outlet speed of outlet air 6 is set to a value higher than that of an ascending current 7. As a result of a descending current 7a occurring to the ascending air-curtain-form blow air through the air ascending current 7 by a speed difference between the outlet air 6 and the ascending current 7, an air-curtain-form outlet air 6 through the air outlet 5 covers smoke from the food 3 on the baking part 4. Smoke in the descending current 7a occurring to the ascending current 7 returns to the food 3 on the baking part 4 and gathers to smoke the food 3 and better taste. With the smoke-contained ascending current 7 wrapped by the air curtain, the ascending current is discharged to the outside from a suction hood.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a roaster for meat, seafood, vegetables and the like.

[0002]

2. Description of the Related Art Conventionally, roasters for meat, seafood, vegetables and the like have a heating section such as a gas burner, charcoal, and electric heating, and a grilling section such as a grill for placing ingredients such as meat, seafood and vegetables. Consists of The smoke generated by the roaster is sucked by a suction hood installed above and discharged to the outside, or as a so-called smokeless roaster, air is sucked in instead of the suction hood installed above the side around the grill. There is one in which a plate is provided so that smoke rising from ingredients on the grill is immediately sucked from a side intake plate and discharged to the outside so that smoke is not generated from the roaster.

[0003] The upper suction hood system sucks smoke generated from foods on a grill net not upwards to natural providence but upwards, so that the smoked foods can be left as it is, and the baked foods have a traditional grilling condition. , The same taste as before. Therefore, for example, when installing a roaster in a store, it is necessary to install a suction hood above each roaster, and when changing the pattern in the store, the suction hood above the roaster also moves along with the movement of the roaster. Must.

[0004] On the other hand, smokeless roasters draw smoke from foods on a grill net against natural providence and suck it from the side, so that the baked foods are not natural but also have a different baking quality from ancient times. It has a different taste than before. Therefore, for example, when installing a smokeless roaster in a store, it is not necessary to install a suction hood above each smokeless roaster, but exhaust duct work is required on the floor, and this work is usually more troublesome than the upper suction hood method. Also, in the case of changing the pattern in the shop, the exhaust duct work on the floor is required along with the movement of the smokeless roaster, and in any case, it takes more time than the upper suction hood method.

[0005]

However, the conventional upper suction hood system has a good baking condition and can give the same taste as before, but the smoke suction condition tends to be insufficient as compared with a smokeless roaster. Smoke leaks easily. In order to reduce the amount of smoke leakage, if the degree of smoke suction is sufficient, the number of ventilations in the roaster installation room will increase as a result, and the cooling and heating load in seasons such as summer and winter will increase, and the initial cost of cooling and heating equipment, The running cost becomes enormous.

[0006] Further, since the smokeless roaster sucks directly near the source of smoke, the smoke is sufficiently sucked, and there is almost no smoke leakage, which is convenient. However, since smoke is sucked from the side, the degree of baking is different from ancient times, and the taste is different because it is not smoked by smoke, which may be unsatisfactory for foodies. In addition, smokeless roasters are often more troublesome to install and redesign than upper suction hood systems.

Accordingly, the present invention has been made in view of the above circumstances, has relatively little load in terms of installation and remodeling, has the same baking condition as in the past, draws out more umami, and satisfies foodies. An object of the present invention is to provide a roaster capable of obtaining a taste that can be obtained and having little smoke leakage despite a small amount of suction air.

[0008]

In order to solve the above-mentioned problems, the invention according to claim 1 comprises a heating section and a baking section for food, and blows air upward from an air outlet around the baking section. The blowing speed of the blowing air is set faster than the smoke-containing rising airflow generated when the food is burned in the baking section, and a downward airflow is generated in the rising airflow by a speed difference between the blowing air and the rising airflow. It is characterized in that it is caused to occur. Therefore, according to this feature, the air from the air outlet around the grilling section becomes an air curtain, and covers the smoke coming from the food on the grilling section. Due to the speed difference, the upward air current partially becomes a downward air current, and the smoke in the downward air flow comes back into contact with the food on the baking section and stays for a longer time than usual.

According to a second aspect of the present invention, a suction hood is provided above the roaster of the first aspect. Therefore, according to this feature, in addition to the above function, the air from the air outlet around the grilling section is in the form of an air curtain, while maintaining the state of covering smoke coming from food on the grilling section, Since the air is sucked from the suction hood, the smoke can be sucked without diffusing the smoke with a smaller air volume than simply sucking from the suction hood.

According to a third aspect of the present invention, the blowing angle of the blowing air is inclined at an angle of 5 to 20 degrees with respect to a vertical direction toward the baking section. Therefore,
According to this feature, the air blown from the periphery of the grilling section at an angle of 5 to 20 degrees covers the smoke coming from the food on the grilling section, so that the upward airflow accompanying the smoke from the food is narrowed to the grilling section side. The smoke in the downdraft due to the speed difference comes back into contact with the food on the baking section, stays for a longer time than usual, and if there is a hood, the smoke is even less likely to leak from the hood.

The invention according to claim 4 is characterized in that the blowing speed of the blowing air is adjustable according to the speed of the rising airflow. Therefore, according to this feature,
Even if the temperature of the ascending air flow changes due to a change in the temperature of the baking section due to the food material, it is possible to cope by adjusting the blowing speed of the blowing air.

The invention according to claim 5 is characterized in that the blowing speed of the blowing air is adjusted by adjusting the blowing air amount. Therefore, according to this feature, it is possible to cope with a change in the speed of the rising airflow by adjusting the amount of blown air.

The invention according to claim 6 is characterized in that the blowing speed of the blowing air is adjusted by adjusting the area of the air outlet. Therefore, according to this feature,
By adjusting the area of the air outlet, it is possible to respond to changes in the speed of the rising airflow.

The invention according to claim 7 is characterized in that the heating section is made by charcoal combustion. Therefore, according to this feature, in addition to the above function, the charcoal combustion has a smaller amount of exhaust gas and the same amount of smoke generated from foodstuffs as compared with the case of gas combustion, so that the updraft with a high smoke content ratio And the ascending air flow rate itself decreases, and the dense smoke in the descending air flow generated by the speed difference comes back into contact with the food on the baking section, and stays for a longer time as the amount of exhaust gas decreases.

[0015] The invention according to claim 8 is characterized in that the heating unit is electrically heated. Therefore, according to this feature, since the electric heat does not generate exhaust gas in principle, the smoke in the downdraft can be further enriched, comes back into contact with the food on the baking section, and the amount of exhaust gas further decreases, and You will stay longer than a minute.

[0016]

FIG. 1 is a block diagram showing an embodiment of the present invention.
7 will be described in detail. FIG. 1 is a sectional view showing a roaster according to an embodiment of the present invention, and FIG. 2 is a plan view showing a roaster according to an embodiment of the present invention. In the drawings, reference numeral 1 denotes a roaster, and the roaster 1 includes a heating unit 2 and a grilling unit 4 of foodstuffs 3 as main components, and air is blown upward from an air outlet 5 around the grilling unit 4. Blowing, the blowing speed V of the blowing air 6
_1, was set to be faster than the speed V ₂ of the updraft 7 smoke containing generated when burning food 3 by tempering section 4, the speed difference between the blowing air 6 and updraft _{7 (V 1 -V 2> 0} ) As a result, a downward airflow 7a is generated in the upward airflow 7.

The heating unit 2 receives the grilling unit 4 as a grill, and receives a container 11 for accommodating a ceramic body 10 that emits far-infrared rays, and receives the container 11 and heats the ceramic body 10. And a burner container 13 that houses the gas burner 12. A hole 14 is formed in the bottom of the container 11 so that the flame from the gas burner 12 can directly heat the ceramic body 10. The burner container 13 is provided with pipe-shaped ear portions 15 on both sides thereof, so that external air can be introduced from the ear portions 15. In this embodiment, the ceramic body 10 is used. However, the present invention is not limited to this. Any natural stone, mineral, metal, or the like may be used as long as it is heated by the flame of the gas burner 12 and rises in temperature to become a heat medium. .
However, the heat medium desirably emits far infrared rays. Further, charcoal may be used instead of the ceramic body 10. In this case, after the coal is heated by the flame of the gas burner 12 and ignited, the gas burner 12 is stopped.

The food 3 may be any food as long as it can be burned on a grill. For example, beef,
Chicken, pork, their offal, fish, shellfish, shrimp, crab and vegetables to eat with them.

The grill 4 is specifically a grill, but its shape is not limited, and is changed according to the kind of the above-mentioned food material 3 so as to conform to them.

The air outlet 5 is a ring formed between a side plate 20 of the burner container 13 and a side plate 23 of a wind box 22 which can accommodate the burner container 13 and is supported by a table top 21. It is a slit. That is,
Gotoku 24 with the burner container 13 placed on the bottom of the wind box 22
The air outlet 5 is formed by passing the pipe-shaped ears 15 on both sides of the burner container 13 through the holes 25 formed in the side plate 23 of the wind box 22.

The air outlet 5, which is a ring-shaped slit, rectifies the blown air.
It is preferable that the slit width be the same over at least four times the slit width. In this way, the air blown out from the air outlet 5 forms an air curtain that attempts to keep the slit width longer. Further, a pipe 26 is connected to the bottom of the wind box 22,
A fan 27 is attached to the pipe 26.
When the fan 27 is operated, the air passes through the pipe 26 and the bottom of the wind box 22 and is blown vertically upward from the air outlet 5 which is a ring-shaped slit to form an air curtain. .

As shown in FIG. 2, radial partition plates 28 may be provided at equal intervals and vertically at the air outlet 5 which is a ring-shaped slit. In this way, it is possible to stabilize the blowing direction of the blowing air 6 from the air outlet 5, it is easy to uniform the blowing velocity V _1.

In the above-described roaster 1, since the updraft 7 containing a large amount of smoke generated when the blowing air 6 and the foodstuff 3 are burned in the baking section 4 is generated, as shown in FIG. Hoods 30 are installed, and they are sucked by the suction hoods 30 so that people who surround the roaster 1 and eat do not smoke. The suction hood 30 has a suction port set so that the speed of the suction air passing therethrough is 3 m / sec or more. A duct 31 is connected to the suction port, and the duct 31 is connected to a fan 32. ing.

Next, an operation state of the roaster 1 having the above-described configuration will be described. First, when the gas burner 12 is ignited and the operation of the fans 27 and 32 is started, the gas burner 1
The flame from 2 directly heats the ceramic body 10,
The ceramic body 10 is heated and an updraft 7 is created. On the other hand, the air from the fan 27 is
Through the bottom of the air outlet 5 which is a ring-shaped slit
And blows out vertically upward from the air to form blow-off air 6 in the form of an air curtain. When the ceramic body 10 is heated sufficiently and far infrared rays are sufficiently radiated, the food material 3 is placed on the grill part 4 which is a grill and baked.
The smoke generated in the process of baking the foodstuffs 3 rises with the rising airflow 7, and this rising airflow 7 containing the smoke is generated by air curtain-shaped blowing air 6 from an air outlet 5 around the baking section 4. Since the air is wrapped and the velocity of the blowing air 6 is higher than that of the ascending airflow 7, a descending airflow 7a is generated in the ascending airflow 7 and comes into contact with the food material 3 again. Since the downdraft 7a naturally contains smoke, the food 3 is smoked, and the taste of the food 3 is increased by the so-called smoking effect.

Further, the ascending airflow 7 wrapped in the blowing air 6 and having the descending airflow 7 a is finally sucked by the suction hood 30 and discharged to the outside by the fan 32 through the duct 31. That is, this blowing air 6
Since it is from the air outlet 5 which is a ring-shaped slit around the baking section 4, it is sucked by the suction hood 30 while being wrapped around the smoke-containing updraft 7 in the form of an air curtain and externally. Is discharged. Therefore, this roaster 1 is combined with the suction hood 30,
It plays the role of a conventional smokeless roaster, and can suck smoke without diffusing it with a smaller air volume than simply sucking from the suction hood 30, and smoke generated in the process of baking the food 3 touches the food 3 again, and the food 3 3 is smoked, and the taste of the foodstuff 3 can be further increased.

FIG. 3 shows a roaster 1a showing another embodiment of the present invention. The difference between this roaster 1a and the embodiment of FIGS. 1 and 2 is that the blowing angle of the blowing air 6 is perpendicular to the vertical. The point is that an inclined air outlet 5a having an angle of 5 to 20 degrees is provided on the grilling unit 4 side. That is, the smoke from the foodstuff 3 on the grilling part 4 is covered by the blowing air 6 blown out at an angle of 5 to 20 degrees from the inclined air outlet 5a around the grilling part 4 of the roaster 1a. Ascending airflow 7 with smoke is narrowed to the grilling part 4 side,
The smoke in the downdraft 7a due to the speed difference causes the food 3 on the grill 4
When the suction hood 30 is present, smoke is more difficult to leak from the suction hood 30. Other configurations and operations are the same as those of the embodiment of FIGS.

FIG. 4 shows a roaster 1b according to another embodiment of the present invention. The difference between the roaster 1b and the embodiment of FIGS. 1 and 2 is that the blowing speed of the blowing air 6 is In order to be able to adjust according to
Is that a damper 33 is provided on the pipe 26 on the delivery side. Accordingly, the temperature of the baked portion 4 is varied by the food 3, they change the speed V ₂ of the updraft 7, this damper 33 is adjustable blowing velocity V ₁ of the blowing air 6 from the air outlet 5 By doing so, we can respond. Other configurations and operations are the same as those of the embodiment of FIGS. 1 and 2, and therefore, reference numerals are attached to the drawings, and description thereof will be omitted.

Similarly, FIG. 5 shows a roaster 1c showing another embodiment of the present invention. The difference between this roaster 1c and the roaster 1b shown in FIG. leave wide, and several prepared width adjustment cap 34, to select the width adjustment cap 34 that fits blowing velocity V ₁ of the blowing air 6 to be obtained, by fitting the air outlet 5, the area of the air outlet 5 make adjustments, corresponding to changes in the velocity V ₂ of the updraft 7. The method for making the blowing speed of the blowing air 6 adjustable according to the speed of the rising airflow 7 is not limited to the damper 33 and the width adjusting cap 34, but may be another method. Other configurations and operations are the same as those of the embodiment of FIG. 4, and therefore, reference numerals are attached to the drawings and description thereof will be omitted.

FIG. 6 shows a roaster 1d showing another embodiment of the present invention. The difference between this roaster 1d and the embodiment of FIGS. 1 and 2 is that there is no gas burner 12 and the ceramic body 10 is replaced with another. Of the charcoal 35 ignited in the container 11
In that the heating unit 2a is configured.
As a result, there is no gas combustion in the gas burner 12, and the generation of exhaust gas accompanying the gas burner 12 is eliminated, and the amount of the updraft 7 is reduced. The rising airflow 7 is wrapped by the blowing air 6 and the speed of the blowing air 6 is increased.
Since it is faster, the downdraft 7a is generated in the ascending airflow 7, and the smoke of relatively high density is longer as the amount of the ascending airflow 7 is reduced.
Again, the food 3 is smoked, and the smoking effect further enhances the taste of the food 3.
Other configurations and operations are the same as those of the embodiment of FIGS. 1 and 2, and therefore, reference numerals are attached to the drawings, and description thereof will be omitted.

FIG. 7 shows a roaster 1e showing another embodiment of the present invention. The difference between this roaster 1e and the roaster 1d of FIG. The heating unit 2b. Thereby, the roaster 1d of FIG.
6 can be expected, and there is no exhaust gas accompanying the combustion of the ignition charcoal 35. Therefore, the roaster 1 in FIG.
d can be expected to be better, but it is difficult for the current electric heater 36 to economically maintain a high temperature like charcoal,
Better results cannot be obtained than the roaster 1d of FIG. Other configurations and operations are the same as those of the embodiment of FIG. 6, and therefore, the drawings are denoted by reference numerals and description thereof is omitted.

Although the embodiment of the present invention has been described above, the specific configuration is not limited to this, and changes and additions without departing from the gist of the present invention are within the scope of the present invention.

[0032]

As described above, according to the roaster of the present invention, the following effects can be expected. Claim 1
According to the invention, the air from the air outlet around the baking section is in the form of an air curtain, which covers the smoke coming out of the food on the baking section, and the speed difference between the blown air and the updraft accompanied by the smoke from the food, The ascending air current partially becomes a descending air current, and the smoke in the descending air current comes back into contact with food on the baking section and stays for a longer time than usual. Therefore, the baking condition is the same as in the past, the umami is given out by the smoking effect, and a satisfactory taste can be obtained even for foodies.In addition, the amount of exhaust gas in the process of baking ingredients can be reduced by the air curtain effect. I can do it.

According to a second aspect of the present invention, the air from the air outlet around the baking section is in the form of an air curtain, and the air is sucked from the suction hood while keeping the state of covering the smoke from the food on the baking section. Therefore, smoke can be sucked without diffusing smoke with a smaller air volume than simply sucking from the suction hood. Therefore, in addition to the above-described effects, smoke leakage can be almost eliminated even though the amount of exhaust gas discharged from the suction hood is small.

According to a third aspect of the present invention, the air blown from the air outlet around the baking section at an angle of 5 to 20 degrees becomes an air curtain and covers the smoke emitted from the food on the baking section. The updraft with smoke is narrowed to the grilling side, and the smoke in the downdraft due to the speed difference comes back into contact with food on the grilling section and stays for a longer time than usual. Hard to leak. Therefore, in addition to the above-mentioned effects, it is possible to further extract umami due to the smoked effect, and to further reduce the leakage of smoke from foods.

According to the fourth aspect of the present invention, it is possible to adjust the blowing speed of the blown air even if the temperature of the baking portion by the food material changes and the speed of the rising airflow changes. Therefore, even if the temperature of the grill is changed depending on the type of food,
By adjusting the blowing speed of the blowing air, it is possible to secure the umami due to the smoking effect, reduce the amount of exhaust gas during the baking process, and almost eliminate the leakage of smoke even though the amount of exhaust gas from the suction hood is small. I can do it.

The fifth aspect of the present invention can cope with a change in the speed of the rising airflow by adjusting the amount of the blown air. Therefore,
The blowing speed of the blowing air can be adjusted by a simple method of adjusting the blowing air amount, and the above-described smoke effect can be ensured, the exhaust gas amount can be reduced, and smoke can be prevented from leaking.

The invention according to claim 6 can cope with a change in the speed of the rising airflow by adjusting the area of the outlet. Therefore,
The blowing speed of the blowing air can be adjusted by a simple method of adjusting the area of the outlet, and the smoke effect can be ensured, the amount of exhaust gas can be reduced, and the leakage of smoke can be prevented in the same manner as described above.

According to the invention of claim 7, since the amount of exhaust gas is smaller in the case of charcoal combustion than in the case of gas combustion and the amount of smoke generated from foodstuffs is the same, an updraft with a high smoke content ratio is obtained.
In addition, the rising air flow rate itself is reduced, and the dense smoke in the descending air flow generated by the speed difference comes back into contact with the food on the baking section, and stays for a longer time because the amount of exhaust gas is smaller. Therefore, it is possible to ensure a better smoking effect, reduce the amount of exhaust gas, and prevent smoke from leaking.

According to the eighth aspect of the present invention, since the electric heat does not generate exhaust gas in principle, the smoke in the downdraft can be further enriched and comes back into contact with the food on the baking section, thereby further reducing the exhaust gas amount. And will stay for a longer time. Therefore, if a high temperature similar to that of charcoal combustion can be economically secured by electric heating, it is possible to secure a smoker effect superior to charcoal combustion, reduce the amount of exhaust gas, and prevent smoke leakage.

[Brief description of the drawings]

FIG. 1 is a sectional view showing a roaster according to an embodiment of the present invention.

FIG. 2 is a plan view showing a roaster according to an embodiment of the present invention.

FIG. 3 is a sectional view showing a roaster according to another embodiment of the present invention.

FIG. 4 is a sectional view showing a roaster according to another embodiment of the present invention.

FIG. 5 is a sectional view showing a roaster according to another embodiment of the present invention.

FIG. 6 is a sectional view showing a roaster according to another embodiment of the present invention.

FIG. 7 is a sectional view showing a roaster according to another embodiment of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1, 1a, 1b, 1c, 1d, 1e Roaster 2, 2a Heating part 3 Food material 4 Baking part 5 Air outlet 5a Inclined air outlet 6 Blowing air 7 Upflow 7a Downflow 10 Ceramic body 11 Container-shaped receiver 12 Gas burner 13 Burner container 14, 25 hole 15 Ear part 20, 23 Side plate 21 Top plate 22 Wind box 24 Gotoku 26 Pipe 27, 32 Fan 28 Partition plate 30 Suction hood 31 Duct 33 Damper 34 Width adjustment cap 35 Charcoal 36 Electric heater

Claims (8)

[Claims] 1. A heating section and a baking section for foods, wherein air is blown upward from an air outlet around the baking section,
The blowing speed of the blowing air is set faster than the smoke-containing ascending airflow generated when the food material is baked in the baking section, and a speed difference between the blowing air and the ascending airflow causes a descending airflow in the ascending airflow. A roaster characterized by being made to be. 2. A roaster, wherein a suction hood is provided above the roaster according to claim 1. 3. The roaster according to claim 1, wherein the blowing angle (α) of the blowing air is inclined at an angle of 5 to 20 degrees with respect to the vertical toward the baking section. 4. The roaster according to claim 1, wherein the blowing speed of the blowing air is adjustable in accordance with the speed of the rising airflow. 5. The roaster according to claim 4, wherein the blowing speed of the blowing air is adjusted by adjusting the blowing air amount. 6. The roaster according to claim 4, wherein the blowing speed of the blowing air is adjusted by adjusting the area of the air outlet. 7. The roaster according to claim 1, wherein the heating unit is operated by charcoal combustion. 8. The roaster according to claim 1, wherein the heating unit is driven by electric heat.