JP2003033281A - Grill - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a grill for cooking food, which can securely guide oil and fat splashed and dropped from the cooked food to a grill tray. SOLUTION: A projection 20 is equipped above an eaves part 19 to cover from the wall face 12 of a heating chamber to a lower part heating burner 13 to form a gap (a) against a cover 18 to cover the eaves part 19 and an opening (b) larger than the gap (a) in between the eaves part 19 and a lower end face 21 of the cover. Thus, splashed and dropped oil and fat are easily guided to a grill tray 17.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a grill for heating an object to be cooked such as fish in a heating chamber.

[0002]

2. Description of the Related Art In a conventional grill of this kind, as shown in FIG. 6, an eaves portion 2 for covering a lower heating burner 1 and a cover 3 conforming to the sectional shape of the eaves portion 2 are detachably mounted. Is configured.

In the above-mentioned conventional grill, the oil and fat scattered from the object to be heated 4 travels along the cover 3 and permeates into the gap between the eaves 2 and the cover 3 of the lower heating burner 1 due to a capillary phenomenon. .

For this reason, the oil and fat heated to a high temperature during cooking is solidified and fixed, and the detachability of each component is impaired during maintenance. Further, the accumulated and solidified oil and fat is burned by the flame of the lower heating burner 1. Heating, igniting and forming a continuous flame,
There is a problem in that the user becomes anxious, and the oil and fat transmitted downward during a long-term use reaches the lower heating burner 1 and also blocks the blowing portion 5 that forms the heating flame.

[0005]

SUMMARY OF THE INVENTION In view of the problems of the above-mentioned conventional example, the present invention does not allow the oil and fat scattered from the object to be heated to adhere to the periphery of the lower heating burner, and therefore is easy to care for and uneasy. The aim is to realize a grill that does not generate an unusual flame that makes you feel.

[0006]

SUMMARY OF THE INVENTION In order to solve the above problems, the present invention provides a gap between an eaves portion covering a lower heating burner and a cover placed on the eaves portion, and a lower end surface of the cover and a lower heating portion. An opening is provided between the eaves covering the burner for
The opening has a size larger than the size of the gap.

According to the above invention, the oil and fat scattered from the object to be heated can be dripped from the lower end surface of the cover to the grill plate without descending along the cover and entering the eaves from the lower end surface of the cover.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The object of the present invention can be achieved by adopting the configurations described in each claim as an embodiment, and the configuration and operation will be described below together with the embodiments of the invention. Will be explained.

In the grill according to the first aspect of the present invention, a gap is formed between an eave portion that covers the lower heating burner formed in the heating chamber and a cover that covers the eave portion, and a lower portion of the cover is formed. By forming an opening having a size larger than the gap between the end surface and the eaves portion, scattered oil and fat is prevented from being transmitted from the lower end surface of the cover to the eaves portion or by the capillary phenomenon between the eaves portion and the cover. It will be prevented from intruding into the space and will be dripped from the lower end face of the cover onto the grill pan. Therefore, oil and fat scattered from the object to be heated does not adhere to the periphery of the lower heating burner.

Further, in the grill according to the second aspect of the present invention, in the grill according to the first aspect, unevenness is provided on the lower end face of the cover in parallel with the lower heating burner so that scattered oil and fat is covered. It is possible to prevent wide accumulation on the lower end surface due to surface tension, and to promote easy dripping of fats and oils downward.

Further, it is possible to specify the position of the drop by changing the uneven shape of the lower end surface of the cover.

[0012]

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

(Embodiment 1) FIGS. 1 and 2 are cross-sectional views of a main part showing a grille according to Embodiment 1 of the present invention.

In FIG. 1 and FIG. 2, 11 is a heating chamber having a heating chamber side wall surface 12, and 13 is a lower heating burner which is disposed below the heating chamber 11 and heats the lower portion of the object to be heated 14. It is a thing. 15 is a burner for heating the upper part, and a grill 16
The upper part of the article to be heated 14 placed on the top is heated. Reference numeral 17 is a grill plate on which the grill 16 is placed, and 18 is a cover that is provided so as to overlap the heating chamber side wall surface 12. The eaves portion 19 is formed on the heating chamber side wall surface 12 that covers the lower heating burner 13.
It has a part that overlaps.

Next, the operation and action will be described in detail with reference to FIG. 3, which is a detailed view of a main part. Is formed. Eaves 19 and lower end face 2 of the cover
1 is formed with an opening b having a size larger than the gap a. Oils and fats scattered and dropped from the object to be heated 14 roasted by the upper heating burner 15 and the lower heating burner 13 reach the cover 18 directly or through the grill 16.
The dropped oil and fat reaches the cover lower end surface 21 along the inclination of the cover 18. The oil and fat accumulated on the lower end face 21 of the cover does not reach the eaves portion 19 through the opening b and is dropped by its own weight. Even if oil or the like accumulated on the lower end surface 21 of the cover is transmitted to the back side, it is prevented from being transmitted to the eaves portion 19 by the gap a. Therefore, oil and fat dripping from the heated object 14 drips onto the grill pan 17 without adhering to the lower heating burner 13,
It is easy to maintain.

In the first embodiment, the protrusion 20 is provided on the eaves portion 19 to form a gap between the eaves portion 19 and the cover 18. However, instead of the protrusion 20, a gap forming member is used to cover the eaves portion 19 and the cover. It may exist between 18 and.

(Second Embodiment) FIGS. 4 and 5 are perspective views showing a grille according to a second embodiment of the present invention.

The second embodiment differs from the first embodiment in that the cover lower end surface 21 is formed in an uneven shape in parallel with the lower heating burner 13.

Next, the operation will be described. The cover 18
The oil and fat dripping on the will collect on the cover lower end surface 21,
By providing unevenness on the end face shape, oil or fat may be projected on the convex portion 21.
It concentrates on a and is dripped by its own weight, and the drip time is also shortened, and the sticking is further prevented.

Further, as shown in FIG. 5, the cover lower end surface 2
By intentionally changing the convex portion 21b of No. 1, it is possible to arbitrarily control the dropping position of oil or fat.

[0021]

As described above, according to the first and second aspects of the present invention, the oil and fat splashed or dripped from the object to be heated can be surely guided to the grill plate, and the cover is prevented from sticking. Therefore, it is possible to prevent ignition of accumulated oils and fats and to continuously secure the flame of the lower heating burner.

[Brief description of drawings]

FIG. 1 is a side sectional view of a grill according to a first embodiment of the present invention.

FIG. 2 is a front sectional view of the same.

FIG. 3 is an enlarged sectional view of the same main part.

FIG. 4 is a perspective view of an essential part of a grill according to a second embodiment of the present invention.

FIG. 5 is a perspective view of a main part of a grill according to another embodiment of the second embodiment of the present invention.

FIG. 6 is an enlarged sectional view of a main part of a conventional grill.

[Explanation of symbols]

1,13 Lower heating burner 2,19 eaves 3,18 cover 11 heating cabinet 12 Side wall of heating cabinet 15 Upper heating burner 16 grill 17 grill plate 20 protrusions 21 Lower end face of cover 21a, 21b convex portion a gap b opening

Claims (2)

[Claims] 1. A heating chamber for accommodating an object to be cooked and cooking, a grill for placing the object to be cooked, a grill plate for placing the grill, and hot air above the grill. Alternatively, an upper heating burner for supplying radiant heat, and a lower heating burner that burns by burning a flame laterally in order to supply hot air to the lower side of the grill, and an eaves portion covering the lower heating burner are provided. A grill formed by inclining downward from the side wall surface of the heating cabinet, covering the eaves portion and disposing a removable cover, wherein a gap is formed between the eaves portion and the cover portion. A cover lower end surface of the cover projects from the eaves portion toward the grill plate, and a gap between the cover lower end surface and the eaves portion is larger than the gap formed between the eaves portion and the cover. Characterized by having a dimensioned aperture Rurill. 2. The grill according to claim 1, wherein the lower end surface of the cover has an uneven shape.