JP2002089859A - Roaster - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a roaster which is easy of installation or rearrangement, and can equalize the roasting condition to conventional one and takes out the taste more, and scarcely leaks smoke in spite of the small quantity of sucked air. SOLUTION: This roaster comprise a heating section 2 and a roasting section 4 for food material 3, and plural sheets of swash plates 6 to the vertical direction are provided within an air blowout port 5 around the roasting section 4, and further a suction hood 7 is provided above the roasting section 4, and the velocity V1 of diagonally blown-out air 8 blown out diagonally upward from the air blowout port 5 is set higher than the velocity V2 of the ascending current 9 containing smoke, and by the velocity difference of V1>V2, a descending current 9a is produced in the ascending current 9, and it is sucked from the suction hood 7, and a whirling current 10 converging to the center is produced, and the smoke from the food material 3 is covered with the diagonally blown-out air 8, and the smoke in the descending current 9a stays at the food material 3, and in such condition it becomes a whirling current 10 and is sucked into the suction hood 7 together with the smoke.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pottery which discharges smoke generated when baking meat, seafood, vegetables and the like using a swirling airflow.

[0002]

2. Description of the Related Art Conventionally, a pottery for meat, seafood, vegetables, etc., has a heating section such as a gas burner, charcoal, electric heat, etc., and a grilling section, such as a grill, on which ingredients such as meat, seafood, vegetables, etc. are placed. , Consisting of The smoke generated by the pottery is sucked by a suction hood installed above and discharged to the outside, or as a so-called smokeless roaster, instead of the suction hood installed above the side of the grill. There is one in which an intake plate is provided so that smoke rising from foodstuffs on the grill is immediately sucked from the side intake plate and discharged to the outside, so that the smoke is not emitted outside from the pottery device.

[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. However, smoke is likely to leak from the suction hood. Therefore, a swirling air current such as a tornado is generated above a pottery device, and smoke is drawn in by utilizing the vortex convergence of the swirling air flow so that the smoke does not leak from the suction hood. 63-29
No. 7952, JP-A-63-207941, JP-A-2-195140, Utility Model Registration No. 3049
No. 308). These upper suction hood systems
For example, when installing a pottery ware in a store, it is necessary to install a suction hood at the top of each pottery ware. I have to move.

[0004] On the other hand, the smokeless roaster immediately sucks the smoke generated from the foodstuffs on the grille from the side, so that the smoke may not leak easily. However, since it is sucked from the side, contrary to the natural providence, the baked ingredients, not the natural body, also have a different taste from the old ones, and have a different taste from 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]

The conventional upper suction hood system has a good baking condition, and can produce the same taste as before, which is convenient. However, compared to a smokeless roaster, the degree of smoke suction is likely to be insufficient, and smoke is likely to leak. Sufficient smoke suction to reduce the amount of smoke leakage will result in an increase in the number of ventilations in the room where the pottery is installed, increasing the heating and cooling load in the summer and winter seasons, and increasing the initial cost of the heating and cooling equipment. , Running costs are enormous.
On the other hand, tornado type pottery is convenient because it can reduce the amount of smoke leakage without increasing the amount of suction air, but conventional tornado type pottery has an airflow for stably generating a tornado. Is not controlled, it is unstable even if a tornado occurs, it can not withstand even a small disturbance, the tornado can not be broken and it can not return, it remains just a swirling airflow, and the vortex convergence of the tornado can not be expected Problems occur frequently, and almost no products have been commercialized at present.

[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. It is an object of the present invention to provide a pottery which can obtain a taste that can be obtained and, in addition, has little smoke leakage despite a small amount of suction air.

[0008]

Means for Solving the Problems In order to solve the above problems, the invention according to claim 1 comprises a heating section and a baking section for foodstuffs located above the heating section, and an air outlet is provided around the baking section. A plurality of swash plates for the vertical direction are provided at regular intervals in the air outlet, and a suction hood is provided above the grilled portion of the food, and air is blown obliquely upward from the air outlet, and Speed of blown air (V ₁ )
Is set faster than the speed (V ₂ ) of the smoke-containing ascending airflow generated when the food material is baked in the baking section, and the speed difference (V ₁ > V ₂ ) between the obliquely flowing air and the ascending airflow. Thus, a downward airflow is generated in the upward airflow, and further, a swirling airflow that converges at the center thereof is generated by suction from the suction hood. Therefore, according to this feature, the mixed flow blown air from the air outlet around the baking section becomes an air curtain and covers the periphery of the smoke emitted from the food on the grilled section, and the mixed flow blown air and the food Due to the speed difference from the updraft with smoke
The ascending air current partially becomes a descending air current, and the smoke in the descending air current comes back into contact with the food on the baking part and stays for a longer time than usual, while the air curtain covering the periphery of the smoke The diagonal flow blowing air is converged to the center by suction from the suction hood, that is, a tornado, and is sucked into the suction hood together with the smoke.

According to a second aspect of the present invention, the angle (α) of the swash plate at the air outlet is in a range of 10 to 45 degrees with respect to a vertical line. Therefore, according to this feature, the above function can be performed more reliably.

According to a third aspect of the present invention, the angle (β) of the axis of the air outlet is inclined at an angle of 5 to 20 degrees with respect to a perpendicular to the center of the baking section. And Therefore, according to this feature, the mixed flow blown air blown at an angle of 5 to 20 degrees from around the grilling section,
Since the smoke coming from the food on the grill is covered, the updraft with the smoke from the food is narrowed toward the grill, and the smoke in the downdraft due to the speed difference comes back into contact with the food on the grill and the normal It stays longer than in the case, and the smoke is less likely to leak from the suction hood.

The invention according to claim 4 is characterized in that the speed (V ₁ ) of the mixed flow blown air can be adjusted according to the speed (V ₂ ) of the rising air flow. Therefore, according to this feature, the temperature of the grilled portion by the food material changes,
Even if the speed of the ascending airflow changes, it can be handled by making the speed of the mixed flow blown air adjustable.

According to a fifth aspect of the present invention, the swash plate provided at the air outlet is projected from the upper surface of the grilled portion of the food material, and the swash plate is almost half covered from the outside with a cover extending from the air outlet. It is characterized by having. Therefore, according to this feature, the mixed flow blown air from the air outlet hits the cover, and due to the horizontal flow flowing toward the grilling portion, the air that does not originally hit the cover hits the horizontal flow and is synthesized, and is inclined toward the grilling portion side. As a result, the smoke stays on the food on the grilling unit for a longer time than usual, and the smoke is sucked into the suction hood without leaking.

[0013] The invention according to claim 6 is characterized in that a shielding plate is provided at the center of the grilled portion of the food. Therefore, according to this feature, the updraft passing through the grilling section is
Since the shielding plate blocks the swirling airflow core, the core of the swirling airflow adheres to the shielding plate located at the center of the swirling airflow, and the swirling airflow becomes a stable tornado. As it stays for a long time, smoke gets caught in the tornado and is sucked into the suction hood.

According to a seventh aspect of the present invention, a projection is provided on the shielding plate. Therefore, according to this feature, the core portion of the swirling airflow adheres to the protruding portion of the shielding plate, so that the swirling airflow becomes a more stable tornado, and the above function is further enhanced.

The invention according to claim 8 is characterized in that an auxiliary hood smaller than the diameter of the suction hood is provided below the center of the suction hood. Therefore, according to this feature, most of the tornado swirling airflow is sucked from the auxiliary hood, but the leaked swirling airflow is sucked from the suction hood, and the swirling airflow is suctioned in two stages. Keep smoke out of the suction hood.

According to a ninth aspect of the present invention, the heating section is based on 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.

According to a tenth aspect of the present invention, the heating section 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.

[0018]

FIG. 1 is a block diagram showing an embodiment of the present invention.
14 will be described in detail. FIG. 1 is a sectional view showing a pottery apparatus according to an embodiment of the present invention, FIG. 2 is a plan view showing a pottery apparatus according to an embodiment of the present invention, and FIG. 3 is III-II in FIG.
It is sectional drawing which follows the I line. In the drawings, reference numeral 1 denotes a pottery apparatus, which comprises a heating section 2 and a baking section 4 for foodstuffs 3 located above the heating section 2, and an air outlet 5 is provided around the baking section 4. A plurality of swash plates 6 in the vertical direction are provided in the air outlet 5 at regular intervals, and a suction hood 7 is provided above the baking section 4 of the food material 3.
Air is blown obliquely upward from the
Of the velocity V _1, and set to be faster than the speed V ₂ of the updraft 9 smoke containing generated when burning food 3 by tempering section 4, the speed difference between the rising air 9 and the mixed flow outlet air 8 (V _1> V ₂ ), a descending airflow 9 a is generated in the ascending airflow 9, and is further sucked from the suction hood 7 to generate a swirling airflow 10 converging at the center thereof.

The heating unit 2 receives the grilling unit 4 which is a grill, and receives a container 21 for accommodating a ceramic body 20 which emits far-infrared rays. The heating unit 2 receives the container 21 and heats the ceramic body 20. And a burner container 23 containing the gas burner 22. A hole 24 is formed in the bottom of the container 21 so that the flame from the gas burner 22 can directly heat the ceramic body 20. The burner container 23 is provided with pipe-shaped ear portions 25 on both sides thereof, so that external air can be introduced from the ear portions 25. In this embodiment, the ceramic body 20 is used. However, the ceramic body 20 is not limited to this, and any natural stone, mineral, metal, or the like may be used as long as it is heated by the flame of the gas burner 22 to increase the temperature and become a heat medium. .
However, the heat medium desirably emits far infrared rays. Further, charcoal may be used instead of the ceramic body 20. In this case, the gas burner 22 is stopped after the charcoal is heated by the flame of the gas burner 22 and ignited.

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 the shape thereof is not limited, and is changed according to the type of the above-mentioned food 3 so as to conform to them.

The air outlet 5 is a circle formed between a side plate 30 of the burner container 23 and a side plate 33 of a wind box 32 which can accommodate the burner container 23 and is supported by a top plate 31 of a table. It is an annular slit. That is, the burner container 23 is supported by the goto 34 placed on the bottom of the wind box 32, and the pipe-shaped ears 25 on both sides of the burner container 23 are passed through holes 35 formed in the side plate 33 of the wind box 32. Thus, the air outlet 5 is formed.

At the air outlet 5, which is an annular slit, swash plates 6 in the same direction are provided radially and at equal intervals. The angle (α) of the swash plate 6 is, as shown in FIG.
The air outlet 5 should have the same slit width over a length of at least four times the slit width in order to rectify the air blown out of the air outlet. Further, the swash plate 6 also has a slit width of four times or more the slit width. It is good to have a length. In this way, the air blown out from the air outlet 5 forms an air curtain that intends to maintain the slit width and the inclination longer. Furthermore, wind box 3
A pipe 36 is connected to the bottom of 2, and a fan 37 is attached to the pipe 36. When the fan 37 is operated, the air passes through the pipe 36 and the bottom of the wind box 32 and is blown obliquely upward in the tangential direction from the air outlet 5 which is a ring-shaped slit. This is the outflow air 8.

In the above-described pottery apparatus 1, since an updraft 9 containing a large amount of smoke when baking the mixed flow blown air 8 and the food material 3 in the baking section 4 is generated, as shown in FIG. 1. Install the suction hood 7 above and attach them to the suction hood 7
, And smoke is not given to the people who are eating and surrounding the pottery 1. The suction hood 7 has a suction port 11 having a diameter set so that the suction air velocity passing therethrough is 3 m / sec or more, and a duct 40 having the same diameter is connected to the suction port 11. Duct 40 is connected to fan 41.

Next, the operation of the pottery apparatus 1 having the above-described configuration will be described. First, when the gas burner 22 is ignited and the operation of the fans 37 and 41 is started, the flame from the gas burner 22 directly heats the ceramic body 20, and the ceramic body 20 is heated, and the updraft 9 is generated. on the other hand,
The air from the fan 37 passes through the pipe 36 and the bottom of the wind box 32, and is blown obliquely upward from the air outlet 5 in the tangential direction by the swash plate 6, and becomes an air curtain-shaped mixed flow blown air 8. . When the ceramic body 20 is moderately heated and far-infrared rays are sufficiently radiated, the food material 3 is placed on the grill 4 as a grill and baked.
The smoke generated in the process of baking the food material 3 rises together with the updraft 9, and the updraft 9 containing the smoke is wrapped by the above-described air curtain-shaped diagonal flow air 8, and furthermore, the diagonal flow air 8 since the speed V ₁ of the faster than the speed V ₂ of the updraft 9, downdraft 9a occurs updraft 9, ingredients 3
Comes into contact again. Since the downdraft 9a naturally contains smoke, the food 3 is smoked, and the taste of the food 3 is increased by the so-called smoking effect.

An air curtain-shaped mixed flow blowing air 8 is:
A swirling airflow converging to the center by suction from the suction hood 7, that is, a tornado, causes the smoke-containing ascending airflow 9 to be entrained, sucked into the suction hood 7, and passed through the suction port 11 and the duct 40. It is discharged outside by the fan 41. Therefore, the mixed air 8
Is sucked into the suction hood 7 without being leaked out by the tornado and discharged to the outside while being wrapped around the smoke-containing ascending airflow 9 in the form of an air curtain, since it is from the air outlet 5. . Therefore, the pottery apparatus 1 plays the role of a conventional smokeless roaster in combination with the suction hood 7, and can suck the smoke with less air volume than simply sucking from the suction hood 7 without diffusing the smoke. 3
The smoke generated in the baking process touches the foodstuff 3 again and smokes the foodstuff 3, so that the taste of the foodstuff 3 can be further increased.

FIGS. 4 and 5 show a pottery apparatus 1a showing another embodiment of the present invention. The difference between this pottery apparatus 1a and the embodiment of FIGS. 1 to 3 is that the angle of the axis (β That is, the inclined air outlet 5a has an angle of 5 to 20 degrees at the center of the baking section 4 with respect to the vertical line. That is, the smoke flowing out of the foodstuffs 3 on the baking unit 4 is covered by the oblique flow blowing air 8 blown from the inclined air outlet 5a around the baking unit 4 of the baking unit 1a at an angle of 5 to 20 degrees. Ingredients 3
The updraft 9 accompanied by smoke from the air is narrowed to the grilling unit 4 side, and the smoke in the downdraft 9a due to the speed difference comes back into contact with the food 3 on the grilling unit 4 and stays for a longer time than usual, and The smoke is more difficult to leak from the suction hood 7. Other configurations and operations are the same as those of the embodiment of FIGS.

FIG. 6 shows a lower part of a pottery apparatus 1b according to another embodiment of the present invention. The difference between this pottery apparatus 1b and the embodiment of FIGS. velocity V ₁ of the blow-out air 8, in order to be adjustable in accordance with the speed V ₂ of the updraft 9 lies in that a damper 42 provided on the delivery side of the pipe 36 of the fan 37. Accordingly, the temperature of the baked portion 4 is varied by the food 3, they change the speed V ₂ of the updraft 9, this damper 42, adjustable speed V ₁ of the mixed flow outlet air 8 from the air outlet 5 By doing so, you can respond. Other configurations and operations are the same as those of the embodiment of FIGS.

Similarly, FIG. 7 shows a part of a pottery apparatus 1c showing another embodiment of the present invention.
6 is different from the pottery device 1b in FIG. 6 in that instead of the damper 42, the air outlet 5b is widened in advance, and several kinds of annular width adjustment caps 43 are prepared to obtain the mixed flow air 8 to be obtained. select width adjustment cap 43 that fits in the outlet velocity V _1, by fitting an air outlet 5b, adjusts the outlet area of the air blowing outlet 5b, the speed V ₂ of the updraft 9
Respond to changes in The swash plate 6 is not provided at the air outlet 5b, but the swash plate 6a is provided inside the width adjustment cap 43. The speed V ₁ of the mixed flow outlet air 8, the method for adjustable according to the speed V ₂ of the updraft 9 is not limited to these dampers 42 and width adjustment cap 43 may be in other ways . Other configurations,
Since the operation is the same as that of the embodiment of FIGS. 1 to 3 referred to in FIG. 6, reference numerals are given to the drawings, and the description thereof will be omitted.

FIGS. 8 and 9 show a pottery apparatus 1d showing another embodiment of the present invention. The difference between this pottery apparatus 1d and the embodiment of FIGS. 6b is projected from the upper surface of the baking portion 4 of the foodstuff 3, and the swash plate 6b is almost half covered from the outside by a cover 44 extending from the air outlet 5. By doing so, the air outlet 5
The blown air 8 from the air blows onto the upper end of the cover 44, and the horizontal flow flowing toward the grilling unit 4 combines the flow that originally does not hit the cover 44 with the horizontal flow, and is synthesized.
As a result, the smoke stays on the food material 3 on the grill 4 for a longer time than usual, and the smoke is sucked into the suction hood 7 without leaking. Other configurations and operations are the same as those of the embodiment of FIGS.

FIG. 10 shows a pottery apparatus 1e according to another embodiment of the present invention. The difference between this pottery apparatus 1e and the embodiment of FIGS. Board 45
Is provided, the rising airflow 9 passing through the grilling unit 4 is blocked by the shielding plate 45, and the core portion 46 of the swirling airflow 10 adheres to the shielding plate 45 located at the center of the vortex of the swirling airflow 10. 10 becomes a stable tornado, and the smoke stays on the ingredients 3 on the grill 4 for a longer time than usual,
The point is that the smoke gets caught in the tornado and is sucked into the suction hood 7. Other configurations and operations are the same as those of the embodiment of FIGS.

FIG. 11 shows a modified example of the shielding plate 45 of the above-mentioned pottery apparatus 1e. The shielding plate 47 is provided with a projection 48 on the shielding plate 45. The core portion 46 is more easily attached to the swirling airflow 10 to form a more stable tornado.

FIG. 12 shows the suction hood 7 of the pottery apparatus 1 of the present invention.
This shows another embodiment of the present invention, and this suction hood 7a
The difference between the suction hood 7 and the suction hood 7 shown in FIG.
Is provided. As a result, the swirling airflow 1 containing the mixed flow blowing air 8 and the rising airflow 9 as a tornado
Most of the suction air is sucked from the auxiliary hood 49, but the leaked swirling airflow 10 is sucked from the suction hood 7 and the smoke is not completely emitted out of the suction hood 7 by sucking the swirling airflow 10 in two stages. It is like that.

FIG. 13 shows a pottery device 1f showing another embodiment of the present invention. The difference between this pottery device 1f and the embodiment of FIGS. 1 to 3 is that there is no gas burner 22 and the ceramic body 20 is replaced. The heating part 2a is constituted by placing the charcoal 50 ignited elsewhere in the container 21. As a result, there is no gas combustion in the gas burner 22, and the generation of exhaust gas accompanying the gas burner 22 is eliminated, and the amount of the updraft 9 is reduced. The ascending airflow 9 is mixed air 8
And the speed of the mixed flow blowing air 8 is higher than that of the ascending airflow 9, so that the ascending airflow 9 generates a descending airflow 9 a, and the smoke of relatively high density becomes longer as the amount of the ascending airflow 9 decreases. 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.

FIG. 14 shows a pottery apparatus 1g showing another embodiment of the present invention. The difference between this pottery apparatus 1g and the pottery apparatus 1f of FIG. The point that the heating unit 2b is configured by being put in the receiver 21. Thus, an effect similar to that of the pottery oven 1f of FIG. 13 can be expected, and further, since there is no exhaust gas accompanying the combustion of the ignition charcoal 50, better results can be expected than the pottery oven 1f of FIG. With the electric heater 51, it is difficult to maintain a high temperature economically like charcoal, and it is not possible to obtain a better result than the pottery if 1f in FIG. Other configurations and operations are the same as those of the embodiment of FIGS.

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.

[0037]

As described in detail above, the following effects can be expected from the pottery apparatus of the present invention. According to the first aspect of the present invention, the mixed flow blown air from the air outlet around the baking section is in the form of an air curtain, and covers the periphery of the smoke emitted from the food on the grilled section. Due to the speed difference from the updraft with smoke, the updraft partially becomes a downdraft, and the smoke in the downdraft comes back into contact with the food on the grilled part and stays for a longer time than usual. On the other hand, the mixed air blowing in the form of an air curtain covering the periphery of the smoke becomes a swirling airflow that converges to the center by suction from the suction hood, that is, a tornado, and is sucked into the suction hood together with the smoke. Therefore, the baking condition is the same as in the past, and furthermore, umami is produced 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 is reduced by the air curtain effect and the tornado effect. It can be reduced and not leaked.

According to the second aspect of the present invention, the air from the air outlet is reliably turned into a swirling airflow by the swash plate having an angle of 10 to 45 degrees with respect to the vertical line. Therefore, in addition to the above effects, it is possible to further reduce the leakage of smoke from food.

According to the third aspect of the present invention, the smoke flowing from the food on the grill is covered by the mixed air blown at an angle of 5 to 20 degrees from the air outlet around the grill. Ascending airflow is narrowed to the grilling part side, smoke in the downward airflow due to the speed difference comes back into contact with food on the grilling part,
It stays longer than usual and smoke is less likely to escape from the suction hood. 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 invention of claim 4, even if the temperature of the ascending air flow changes due to a change in the temperature of the baking section made of food, the speed of the mixed flow blown air can be adjusted. Therefore, even if the temperature of the grill is changed depending on the type of food,
By adjusting the speed of the mixed flow air, it is possible to secure the umami due to the smoke effect, reduce the amount of exhaust gas in the process of baking food, and almost eliminate smoke leakage even though the amount of exhaust gas from the suction hood is small. Can be done.

According to a fifth aspect of the present invention, the mixed air blown from the air blow-out port hits the cover, and the horizontal flow flowing to the grilling portion side, the air that does not originally hit the cover hits the horizontal flow and is synthesized, so that it is synthesized. As a result, the smoke stays on the food on the grilling section for a longer time than usual, and the smoke is sucked into the suction hood without leaking. Therefore, in addition to the above-mentioned effects, it is possible to further extract umami due to the smoking effect, further reduce the amount of exhaust gas, and further reduce the leakage of smoke from foodstuffs.

According to the sixth aspect of the present invention, the rising airflow passing through the grilling portion is blocked by the shielding plate, and thus the core portion of the swirling airflow adheres to the shielding plate located at the center of the vortex of the swirling airflow. As a stable tornado, the smoke stays on the food on the grilling section for a longer time than usual, and the smoke gets caught in the tornado and is sucked into the suction hood. Therefore,
In addition to the above effects, since the swirling airflow is formed stably, it is possible to particularly prevent smoke leakage.

According to the seventh aspect of the present invention, the core of the swirling airflow adheres to the protruding portion of the shielding plate, so that the swirling airflow becomes a more stable tornado and the above function is further enhanced. Therefore, in addition to the above-described effects, the swirling airflow is formed more stably, and in particular, the leakage of smoke is completely prevented.

According to an eighth aspect of the present invention, the tornado swirling airflow is sucked from the auxiliary hood, but most of the leaked swirling airflow is sucked from the suction hood, and the swirling airflow is sucked in two stages. So, do not let smoke go out of the suction hood. Therefore, in addition to the above-described effects, the swirling airflow is formed even more stably, and in particular, the leakage of smoke is completely prevented.

According to the ninth aspect of the present invention, 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.
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 tenth aspect of the present invention, since the exhaust gas is not generated by the electric heat in principle, the smoke in the downdraft can be further enriched, and the amount of the exhaust gas is further reduced by coming back into contact with the food on the baking section. 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 pottery apparatus according to an embodiment of the present invention.

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

FIG. 3 is a sectional view taken along the line III-III in FIG. 2;

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

FIG. 5 is a plan view showing a pottery according to another embodiment of the present invention.

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

FIG. 7 is a cross-sectional view showing a part of a pottery according to another embodiment of the present invention.

FIG. 8 is a sectional view showing a part of a pottery according to another embodiment of the present invention.

FIG. 9 is a plan view showing a pottery according to another embodiment of the present invention.

FIG. 10 is a sectional view showing a pottery according to another embodiment of the present invention.

FIG. 11 is a perspective view of a modified example of a shielding plate constituting a pottery according to another embodiment of the present invention.

FIG. 12 is a cross-sectional view showing another embodiment of the suction hood constituting the pottery apparatus of the present invention.

FIG. 13 is a sectional view showing a pottery according to another embodiment of the present invention.

FIG. 14 is a cross-sectional view showing a pottery according to another embodiment of the present invention.

[Explanation of symbols]

1, 1a, 1b, 1c, 1d, 1e, 1f, 1g Pottery device 2, 2a, 2b Heating part 3 Food material 4 Baking part 5 Air outlet 5a, 5b Inclined air outlet 6, 6a, 6b Swash plate 7 Suction hood Reference Signs List 8 mixed flow blowing air 9 rising airflow 9a descending airflow 10 swirling airflow 11 suction port 20 ceramic body 21 container-shaped receiver 22 gas burner 23 burner container 24 hole 25 ears 30, 33 side plate 31 top plate 32 wind box 34 gotoku 35 hole 36 Pipes 37, 41 Fan 42 Damper 43 Width adjustment cap 44 Cover 45, 47 Shielding plate 46 Core part 48 Projection part 49 Auxiliary hood 50 Charcoal 51 Electric heater

Claims (10)

[Claims] An air outlet is provided around the baking part, and a plurality of swash plates with respect to a vertical direction are provided at regular intervals in the air outlet. Further, a suction hood is provided above the grilling portion of the food material, and air is blown obliquely upward from the air outlet, and the speed (V ₁ ) of the mixed flow air is grilled at the grilling portion. set faster than updraft smoke containing (V ₂₎ generated when the speed difference of the mixed flow outlet air and the updraft by _{(V 1>} V _2), cause a downdraft in the updraft A pottery device characterized in that a swirling airflow converging at the center of the suction hood is generated by further sucking from the suction hood. 2. The angle (α) of the swash plate at the air outlet is:
The pottery device according to claim 1, wherein the angle is in a range of 10 to 45 degrees with respect to a vertical line. 3. The angle (β) of the axis of the air outlet is:
The pottery device according to claim 1, wherein the pottery is inclined at an angle of 5 to 20 degrees with respect to a perpendicular line toward the center of the grilling section. 4. The method according to claim 1, wherein the speed (V ₁ ) of the mixed flow blowing air is adjustable in accordance with the speed (V ₂ ) of the rising air flow. A pottery device according to item 1. 5. A swash plate provided in the air outlet protrudes from the upper surface of the baking portion of the food, and the swash plate is almost half covered from the outside by a cover extending from the air outlet. 5. The pottery device according to claim 1, wherein the device is selected from the group consisting of: 6. The pottery apparatus according to claim 1, wherein a shielding plate is provided at a central portion of the grilled portion of the food material. 7. The pottery apparatus according to claim 6, wherein a projection is provided on the shielding plate. 8. The pottery apparatus according to claim 1, wherein an auxiliary hood smaller than a diameter of the suction hood is provided below a center portion of the suction hood. 9. The pottery apparatus according to claim 1, wherein the heating unit is operated by charcoal combustion. 10. The pottery apparatus according to claim 1, wherein the heating section is operated by electric heat.