JP2002153385A - Smoke eliminating meat roaster - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a convenient smoke eliminating meat roaster capable of cooking meats in a delicious taste without spreading smoke generated from a cooking device. SOLUTION: The smoke eliminating meat roaster comprises a plate 12 provided at the upper part of a body 10 for placing foods 13 to be cooked thereon, a blowout port 21 provided all over the periphery of an outer frame body 11 constituting the shell of the body 10 for blowing an air out and an air curtain formed in a space to a smoke sucking part 23 provided at a central portion of the plate 12 via the space. Smoke from the foods 13 to be cooked is collected by the air curtain.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a smoke eliminator for removing smoke such as oily smoke generated during cooking.

[0002]

2. Description of the Related Art Heretofore, as this kind of smoke removing meat eater, there has been one described in, for example, JP-A-5-231689 or JP-A-11-18958.

FIG. 3 is a longitudinal sectional view of the smoke removing meat eater described in the above-mentioned Japanese Patent Laid-Open Publication No. Hei 5-231689. It is configured to be supported above the stove 1. In the smoke exhaust guide 4, a fan 5 for suction and smoke exhaust driven by a motor and a filter 6 for adsorbing and removing particles of smoke and odor are arranged. Then, at the time of grilling, smoke and odor particles generated by the smoke exhaust fan 5 are sucked and absorbed and removed by the filter 6.

[0004] FIG.
In the vertical cross-sectional view of the smoke removing meat ware described in Japanese Patent Laid-Open Publication No. H07-176, air blown from an outlet 8 provided on the entire outer periphery of the plate 7 flows along the upper surface of the plate 7 and intake air provided in a central portion of the plate 7. It is sucked through the mouth 9. Then, the intake air is circulated by the blowing means, and is blown out from the outlet 8 again.

[0005]

However, in the conventional configuration described in Japanese Patent Laid-Open No. Hei 5-231689, a smoke exhaust fan 5 for sucking oil smoke is provided in the smoke exhaust guide 4. As a result, the bulk became large. Further, when grilled meat is cooked on a stove, smoke generated from the cooking surface spreads immediately not only to the upper part but also to the surrounding area. Was. It was even more difficult when there was a slight flow of air.

In the conventional configuration described in Japanese Patent Application Laid-Open No. H11-18958, the intake port 9 is provided at the center of the plate 7, so that the usability is not very good, and the circulating air is further reduced. Therefore, there is a problem that the object to be cooked is difficult to be heated because it flows along the upper surface of the object.

An object of the present invention is to solve the above-mentioned conventional problems, and an object of the present invention is to provide a smoke removing cooker which suppresses the diffusion of smoke, improves the smoke removing efficiency, can cook deliciously, and is easy to use.

[0008]

SUMMARY OF THE INVENTION In order to solve the above-mentioned conventional problems, a smoke removing cooker according to the present invention comprises an air curtain provided between an outlet provided on an outer periphery of a plate for heating an object to be cooked and a smoke inlet. Is formed. In this configuration, part of the smoke generated when the object to be heated is heated tends to diffuse around the air curtain.However, the smoke hits the air curtain and is sucked into the smoke inlet together with the airflow of the air curtain. Spreading can be suppressed.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The invention according to claim 1 is an air curtain provided between a blow-out port provided on the outer periphery of a plate for heating a food to be cooked and a smoke intake port provided above the plate via a space. Is formed, a part of the smoke generated when the object to be heated is heated tends to diffuse around the surroundings. However, the smoke hits the air curtain and is sucked into the smoke inlet together with the airflow of the air curtain. Therefore, the diffusion of the smoke to the outside of the air curtain is suppressed, and the smoke removal efficiency is improved.

According to a second aspect of the present invention, the air sucked through the smoke inlet is circulated by a blowing means to form a circulating air path to be blown out again from the outer periphery of the plate. Since the air curtain is formed between the outlet and the smoke inlet by the circulation air passage, only one blowing means is required and the configuration is simplified.

According to a third aspect of the present invention, there is provided an outer frame body constituting an outer shell, a plate provided on an upper portion of the outer frame body on which an object to be cooked is placed, and the cooker provided on a lower portion of the plate. Heating means for heating an object, a heat shield provided below the heating means and covering the plate, and a blower for forming a circulating wind provided between the heat shield and the outer frame body; An air outlet that blows air from the air blower provided over the entire circumference between the plate and the outer frame body, an air inlet having a smoke inlet provided through a space in the center of the plate, Support means for supporting the part,
A circulating air passage; and a purifying means for purifying smoke provided in a part of the circulating air passage. The circulating air passage includes an air curtain formed between the air outlet and the smoke inlet, A first air passage provided inside the means, a second air passage connected to the first air passage and leading to the blower, and a third air passage leading from the blower to the outlet. Configuration. In this configuration, a part of the smoke generated when the object to be heated is heated tends to diffuse around the surroundings, but it hits the air curtain and is sucked into the smoke inlet together with the airflow of the air curtain. Therefore, the smoke is less likely to diffuse outside the air curtain, and the smoke removal efficiency is improved. Also,
Since the smoke-absorbing section is provided above the plate, it is easy to cook. Further, since the air coming out of the outlet goes upward, the object to be cooked on the plate is not cooled, so that it is possible to cook deliciously.

According to a fourth aspect of the present invention, a rectifying plate for rectifying the flow of circulating air is provided between the heat shield plate and the outer frame body according to the third aspect of the present invention. By using a configuration in which the third air passage is provided between the air passages, the flow of the circulating air is stabilized, so that the load on the air blowing means can be reduced and the air blowing from the air outlet can be stabilized.

According to the fifth aspect of the present invention, since the purifying means is provided detachably behind the smoke inlet, the smoke can be efficiently removed and the purifying means can be easily replaced.

According to a sixth aspect of the present invention, the supporting means is rotatably provided on the outer frame body, and is disposed above the plate when used, and disposed on the side surface of the outer frame body when stored. Since the height can be reduced, the storage efficiency can be improved without being bulky.

[0015]

Embodiments of the present invention will be described below with reference to the drawings.

(Embodiment 1) FIG. 1 is a vertical sectional view of a smoke removing meat ware in a first embodiment of the present invention.

In FIG. 1, reference numeral 10 denotes a main body, 11 denotes an outer frame body constituting an outer shell of the main body, 12 denotes a plate provided on an upper portion of the outer frame body and on which a food 13 such as meat is placed.
Reference numeral 14 denotes a heater provided as a heating means for heating the object 13 provided below the plate 12. In addition, gas or induction heating may be used as the heating means. Reference numeral 15 denotes a heater supporting bracket for supporting the heater. 16 is heater 1
4 is a heat shield provided below the cover 4. The heater support bracket 15 is attached to the heat shield plate 16. As a result, the heater support bracket 15 is connected to the plate 12 and the heat shield
It also functions as a spacer for maintaining the interval between them. 17
Is a fan as a blower driven by a motor mounted on the bottom of the outer frame body, and supplies and maintains air to an air passage described later. Reference numeral 18 denotes an intake port provided in the main body 10, and reference numeral 19 denotes a first air passage through which outside air flows from the intake port of the main body 10 to the fan 17. Reference numeral 20 denotes a second air passage through which air blown from the fan 17 flows, and reference numeral 21 denotes an outlet for blowing air. The main body 10 is provided with 23 smoke absorption sections by 22 support members. The smoke sucking section 23 is configured so that air sucked from the 24 inlets is blown out from the 26 outlets by 25 smoke absorbing means.

In the above-described configuration, when the object 13 such as meat is placed on the plate 12 and the heater 14 is energized, the object is heated to generate smoke such as oily smoke, and the smoke diffuses upward and around four sides. I will do it. At this time, fan 1
7 rotates and outside air flows from the intake port 18 to the first air passage 19.
After passing through the second air passage 20, the air is blown out from the outlet 18 toward the inlet 24 of the smoke sucking section 23. Further, the air sucked from the suction port 24 by the smoke suction means 25 is exhausted from the exhaust port 26. On this occasion,
An air curtain is formed between the outlet 21 and the suction port 24, and the smoke generated and diffused from the food hits the air curtain, and is sucked into the suction port 24 together with the air blowing forming the air curtain. . Therefore, smoke such as oily smoke generated from the object to be cooked hardly leaks from the air curtain.

Thus, it is possible to prevent a person near the cooker from splashing oil splattered from a dish such as grilled meat.

If a filter such as a nonwoven fabric or a smoke removing means such as a catalyst is provided near the suction port 24 or the exhaust port 26, oil can be easily removed from the exhaust air.

(Embodiment 2) FIG. 2 is a longitudinal sectional view of a smoke removing meat ware in a second embodiment of the present invention. The same components as those in the first embodiment are denoted by the same reference numerals, and description thereof is omitted.

In FIG. 2, the air from the first air passage is passed through the second air passage 20 by the fan 17,
The air is blown out from the outlet 21 to the smoke-absorbing part 30. Thereafter, the air sucked from the suction port 31 of the smoke suction section 30 passes through the third air passage 33 provided in the support means 32, and is sucked into the fan 17 again through the first air passage 19. Thereby, the outlet 21 and the inlet 3
1 to form an air curtain. The air curtain thus formed between the outlet 21 and the inlet 31, the first air passage 19, the second air passage 20,
A circulation air passage is formed by the third air passage 33 and the circulation air circulates.

As a result, the smoke absorbing means provided in the first embodiment can be eliminated, the size can be reduced, and the usability can be improved.

(Embodiment 3) FIG. 3 is a longitudinal sectional view of a smoke removing meat ware in a third embodiment of the present invention. The same components as those in the second embodiment are denoted by the same reference numerals, and description thereof is omitted.

In FIG. 3, 40
Purification means is provided.

As a result, it is possible to purify smoke, odor, etc., such as oily smoke, which is sucked by the circulating wind into a part of the normal circulating air passage. Here, as the purification means, there are an adsorption type such as activated carbon used at a low temperature, and an oxidation catalyst type used at a high temperature.
When an activated carbon-based purifying means is used as the purifying means 40, the supporting means 3 is provided near the suction port 31 or as shown in FIG.
Preferably, it is provided near the second suction port 31. This is because the purifying means can be easily replaced and oil fumes and the like adhere to the circulation air passage and are less likely to be contaminated. When an oxidation catalyst type is used as the purifying means 40, it is preferable to provide the purifying means 40 near the suction port 31 of the supporting means 32 as shown in FIG. This is because the surface area of the purifying means 40 becomes small and heating becomes easy, and the circulation air passage becomes hard to be contaminated similarly to the above.

In this embodiment, a rectifying plate 37 is provided between the heat shield plate 16 and the outer frame body 11. This is because the control unit and the temperature detection unit (both not shown) are provided between the heat shield plate 16 and the outer frame body 11 and the structure is complicated, so that the flow of the second air passage 20 This is to prevent the flow of the circulating wind from becoming unstable and becoming unstable. Therefore, a rectifying plate 37 is provided between the heat shield plate 16 and the outer frame body 11, and the rectifying plate 37 can prevent turbulent airflow and rectify the air blown from the outlet 21. As a result, a leak-free air curtain is formed between the outlet 21 and the suction port 31, so that smoke such as oily smoke generated when the object 3 such as meat is heated is outside the air curtain. Almost no leakage.
Therefore, it is possible to create a comfortable environment where the user is not bothered by smoke or smell. In addition, since the circulating wind blown out from the outlet 21 goes upward, the plate 12 is hardly cooled by the circulating wind, so that delicious cooking can be enjoyed. Further, since there is no smoke inlet on the plate 12, cooking is easy.

(Embodiment 4) FIG. 4 is a schematic front view of a smoke removing meat ware in a fourth embodiment of the present invention. Example 2
The same reference numerals are given to the same components as those in FIGS.

In FIG. 4, the supporting means 32 is rotatably connected to the outer frame body 11 and the connecting means 43. The support means 32 has a substantially similar shape to the outer frame body 11 in the front view, and allows the smoke absorbing portion 30 to move from the sky above the plate to the side surface of the outer frame body 11 by rotation. The solid line in FIG. 4 shows the state when the smoke removing meat ware is used, and the smoke absorbing section 40 is located above the center of the plate 12. The two-dot chain line indicates the state at the time of storage, and the smoke absorbing section 30 is located on the side surface of the outer frame body 11.

According to the configuration of the present embodiment, the height of the smoke removing device at the time of storage can be reduced, so that the device can be stored easily without being bulky.

[0031]

As described above, according to the first to fifth aspects of the present invention, it is possible to suppress the smoke generated from the object to be cooked from being diffused to the surroundings, to cook deliciously, and to improve the usability. it can. According to the invention described in claim 6,
It can be easily stored without being bulky.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view of a smoke elimination meat ware in a first embodiment of the present invention.

FIG. 2 is a longitudinal sectional view of a smoke elimination meat ware in a second embodiment of the present invention.

FIG. 3 is a longitudinal sectional view of a smoke removing meat ware in a third embodiment of the present invention.

FIG. 4 is a schematic front view of a smoke removing meat ware in a fourth embodiment of the present invention.

FIG. 5 is a vertical cross-sectional view of a conventional smoke elimination meat ware.

FIG. 6 is a vertical cross-sectional view of another conventional smoke removing meat ware.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 Main body 11 Outer frame body 12 Plate 13 Object to be cooked 14 Heater 16 Heat shield plate 17 Fan 18 Intake port 19 First air passage 20 Second air passage 21 Outlet 22 Support means 23 Smoke part 24 Suction port 25 Smoke means 26 exhaust port

Claims (6)

[Claims] An air curtain is provided between an air outlet provided outside the outer periphery of a plate for heating an object to be cooked and a smoke inlet provided above the plate via a space. . 2. The smoke removing meat ware according to claim 1, wherein the air sucked in at the smoke inlet is circulated by an air blowing means to form a circulation air passage to be blown out from the outlet again. 3. An outer frame body constituting an outer shell of the main body, a plate provided on an upper portion of the outer frame body on which a food is placed, and heating for heating the food provided on a lower portion of the plate. Means, a heat shield provided below the heating means and covering the plate, and a blower for forming a circulating wind provided between the heat shield and the outer frame body; and the plate and the outer frame. A blow-off port that blows air from the blower provided over the entire circumference between the body and a body, a suction section having a smoke suction port provided above the central portion of the plate via a space, and supports the suction section. Supporting means, a circulating air path, and a purifying means for purifying smoke provided in a part of the circulating air path, wherein the circulating air path is formed by air formed between the outlet and the smoke inlet. A curtain, and a first air vent provided inside the support means. A smoke removing meat cooker comprising a path, a second air passage connected to the first air passage and leading to the blower, and a third air passage leading from the blower to the outlet. 4. A rectifying plate for rectifying the flow of circulating air is provided between the heat shield plate and the outer frame body, and a third air passage is provided between the rectifying plate and the outer frame. Item 3. A smoke removing meat ware according to Item 3. 5. The smoke removing meat ware according to claim 3, wherein the purifying means is provided detachably behind the smoke inlet. 6. The outer frame body according to claim 3, wherein the supporting means is rotatably provided on the outer frame body, and is disposed above the plate when used, and disposed on a side surface of the outer frame body when stored.
Smoke-free grilled meatware described in the item.