JP2011110061A - Automatic fish broiler - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a proper fish broiler facilitating the afterward disposal of a liquid generated in broiling fish and to improving the durability of the device at the same time by adopting a method of broiling an object in an raised attitude, securing the similar flavor as the flavor obtained in broiling the fish over real charcoal and broiling the fish with a small amount of electric energy by adopting an electric heater, and allowing a professional as well as an amateur to easily use the device indoors by simplifying, miniaturizing, and automating the structure of the fish broiler. <P>SOLUTION: The electric heater is disposed at the center, and fish is skewered with a flanged skewer and raised at a position on a circumference of the same distance as the electric heater to be rotated and broiled. All the liquid generated when the fish is broiled is guided by an intermediate corrugated plate in a liquid reservoir into the liquid reservoir and stored therein, so that the liquid can be disposed of afterward only by washing the intermediate corrugated plate. A protection lid to be detachably fitted is set above a body of the fish broiler, and such means as for closing the upper part of the protection lid with an upper lid having air vents is adopted if necessary. <P>COPYRIGHT: (C)2011,JPO&amp;INPIT

Description

  The present invention relates to a fish-baking apparatus that mainly uses an electric heater and is suitable for grilling fish such as salmon and the like, and relates to an automatic fish-baking apparatus that can be grilled in earnest while standing on a skewer. is there.

Conventionally, many fish patents have been filed and many types of products are commercially available. For example, electric heating elements are arranged above and below as shown in FIG. Most of the equipment baked in a state where fish are laid on a net, and in this type of equipment, a traditional charcoal fire is used to produce a relatively large seafood such as sword fish, or burn dried fish. It is suitable for grilling and grilling vegetables and meat, but for grilling wild fishes such as salmon and river fish such as rock fish, the grilled fish has too much moisture and texture, There were problems such as bad taste and bad appearance, such as the fish pattern being attached to the fish when it was baked or the skin of the fish being peeled off.

In the case of small fish, such as mountain women, mainly rockfish, and river fish, such as rocky sea bream, they are stabbed on a skewer in a charcoal fire and shaken to adjust the shape, with the head standing down It is said that it is suitable to eat with a refreshing texture at the same time as improving the flavor by dripping moderate body fluids and moisture to moderately drain, and the river that sells the actual grilled salmon salt At a specialty store along the street, bamboo is placed around the same distance as this charcoal fire by putting ash in a flat cylindrical container like a large gold jar outside the eaves of the storefront and firing a charcoal fire in the center. We sell the sashimi stabbed with the head side down, and baked with the corrugated cardboard or metal sheet around the cocoon to prevent the wind. A sheath having a funnel 4 on a skewer on a turntable 1 as shown in FIG. Standing in, put a fire type such as charcoal fire on the center baking tray 3 and rotate the fish around the fire type at the same time, rotate around the fire type on the turntable and baked, fluid such as body fluids and water generated through the funnel 4 There have been proposed methods of deodorizing by guiding on activated carbon 2 or the like, and making the device easily separable and facilitating cleaning, but this method has an unexpectedly large amount of liquid generated during baking. However, it is difficult to remove with activated charcoal alone, and the equipment rusts over time in a short period of time due to salt water generated unless the post-treatment is done carefully in order to take care of washing after use, replacement of activated carbon, etc. There is a problem that the durability is remarkably deteriorated, and since the method of rotating the fish while rotating the whole with a turntable is adopted, the device is complicated, the number of parts is complicated, the production is troublesome, and the cost is increased. Baking outdoors because of the fact that it is connected, the charcoal is used as the heat source to bake, it takes time for charcoal fire and the aftertreatment of ash, and there is a risk of poisoning due to carbon monoxide and the ash scattering may contaminate the vicinity. Although it is suitable for applications, it is not suitable for cooking indoors at all, and there are problems such as low heat efficiency due to low temperature due to wind and effective use of radiant heat. .

  Especially in the case of small fish such as salmon, if the storage after catching is bad, there is a phenomenon that the flavor drops rapidly over time, especially in the case of smallpox, when it is caught and baked immediately from the live state When baking for about 2 days in the middle of crushed ice or coarsely crushed ice, it can be eaten deliciously without any denatured odors, but the one that has been frozen and thawed will deteriorate and become extremely flavored. However, people who are interested in carp fishing want to adopt a method of harvesting, stuffing with ice, taking it home, making it salt-baked in a full-scale method as soon as possible, and storing it in a refrigerated state after baking. As mentioned above, the conventional commercial fish roasters are too time-consuming, have poor baked flavor and appearance, and have too many drawbacks such as not being baked indoors. There is a current state of preservation, Rubeku labor easily with authentic grilled indoors without the device has been required.

JP 2003-235737 A Japanese Patent Laid-Open No. 2007-7121

In the present invention, the above-mentioned many problems are solved, and it is an object to enable full-scale grilled fish with extremely simple operations. Adopting a full-fledged baking method, it facilitates post-treatment of body fluids and salt water generated during baking, and at the same time, prevents corrosion of the main body of the device due to salt water generated and improves durability, and it is far from charcoal fire An electric heater such as an infrared type is used to ensure the same flavor as a full-fledged charcoal grill, improving thermal efficiency and making it possible to bake with less power, and simplifying the structure of the fish grill, compact The goal is to provide a full-fledged fish grill that can be easily and automatically used indoors by professionals as well as professionals at low cost.

  In order to solve the above-mentioned problems, an electric heater that generates far-infrared rays or the like is arranged at the center, and a fish is inserted in a skewered skewer and is placed upright on the circumference of the same distance as the electric heater. After the fish roasting is completed, all the body fluids and salt water generated during the grilling are guided to the pool by the intermediate corrugated plate with concentric pools. It can be post-processed with a little effort by taking out and cleaning the intermediate corrugated plate, and the upper part of the fish roaster body is cylindrically attached at the lower part, and the upper part gradually becomes a spherical surface. A protective cover that is open in a large circle is installed, and a means that can be closed with an upper cover having air holes if necessary is adopted.

  In the present invention, by adopting a method of standing and grilling fish using an electric heater such as far infrared, the same flavor and texture as charcoal grilling can be secured, and the intermediate corrugated plate provided with a liquid reservoir Adopting post-treatment of liquids such as body fluids and salt water generated when baking by adoption makes it possible to prevent corrosion of the main body of the device due to the generated salt water and improve the durability of the device. Also, a protective lid and top lid with a mirror surface The heat efficiency is remarkably improved due to the adoption of this, making it possible to bake with a small amount of electric power, and the structure of the fish roaster has been simplified, miniaturized and automated so that it can be easily used indoors by amateurs as well as professionals A great effect is achieved, such as making a simple fish roast extremely easy with an inexpensive device.

It is a side block diagram of the fish roaster which arranged the heat generating body concerning a conventional method up and down. It is a side view of the fish roaster concerning the conventional method. It is side sectional drawing which shows the structure of the outline of one Example of the fish roaster concerning this invention. It is a sectional side view which shows the structure of the outline of the other Example of the fish roaster concerning this invention. It is a top view when the fish is not installed in FIGS. 3 and 4 of the fish roaster according to the present invention. It is a side view and a top view of a skewered skewer according to the present invention. It is the side view and top view which show an example of the state at the time of putting a fish on the skewered skewer and grilling according to the present invention It is the partial side view and top view of another electric heater which concern on this invention. It is the sectional side view and top view of the other electric heater which concerns on this invention.

  FIG. 3 is a side sectional view showing a schematic configuration of one embodiment according to the present invention, and is arranged at the center bottom of the bowl-shaped bottomed cylindrical fish roast body 5 according to the size of the target fish. A plurality of electric heaters 6 such as inverted U-shaped far-infrared irradiation types, which are formed in a rod shape, and the electric heater 6 covers the upper part of a cylinder such as a cylinder through a heat-resistant, electrically insulating sealing material 7 The heater unit 8 that is firmly fixed and has predetermined electrical wiring is coupled and fixed by a technique such as welding, and the wiring from the heater unit 8 is connected to a timer, power adjustment, and overload on the outside of the fish roast body 5. It is connected to a management box 25 having a built-in module for providing functions such as current prevention and fish rotation adjustment, and can be supplied with electricity. Scorching A large number of cylindrical fish rotating seats 9 are firmly coupled to the bottom of the fish grill body 5 on a concentric circle at a certain position by welding or the like, and the outer diameter matches the central inner diameter of the fish rotating seat 9 The cylindrical rotating support column 10 is housed and rotated with good dimensional accuracy, and is fixed so as not to idle around the gear 11 at a predetermined position near the middle of the rotating support column 10. A circular small chain 12 is fitted to all of the gears 11 so that all the rotary columns 10 can be rotated in conjunction with the positioning at the same time, and only on the rotary column at a predetermined position at one end. In addition, another gear 11 is installed in the vicinity. The gear 11 installed on the outside of the main body is fitted with the small circular chain 12 and the rotation handle 13 is manually rotated to control the direction of grilling fish from the outside of the apparatus. It is configured to be able to rotate in a state, and is configured to stake and place fish on a skewer 23 having a ridge 22 at the upper end portion of the rotary support column 10, and in the vicinity of the inner upper end portion of the fish roast body 5 There are three or more stoppers 14, and the stopper 14 has an accurate position and a slightly larger hole portion 15 in accordance with the rotary support column 10, and the opposite side of the hole 15 near the heater side. A concentric recess is formed on the side, and further, it is a mountain-shaped protrusion with each hole 15 as the apex, and a liquid reservoir that can accommodate the entire amount of liquid generated when grilling fish with a margin An intermediate corrugated plate 17 manufactured by press drawing or the like with a material such as SUS forming 16 is detachably mounted, and handles 18 are provided at two positions on the diagonal upper end of the intermediate corrugated plate 17. And take it after the grilled fish It is possible to easily clean all of the dirt generated by picking up the hands with both hands and taking out the intermediate corrugated plate 17. Is provided with a protective lid 19 having a cylindrical shape and a spherical surface at the top, and a large upper portion opened in a circular shape. An upper lid 20 having a large number of air holes 21 is detachably mounted thereon if necessary. . Although the small chain 12 is used for rotating the fish as described above, the present invention is not limited to this, and a method such as using a heat-resistant belt such as a gear belt that is not idle may be used.

  In FIG. 3, a protective lid 19 is installed on the upper portion of the fish roast body 5 so that the lower portion is detachably fitted with high dimensional accuracy, the lower portion is a cylindrical shape, the upper portion is gradually spherical, and the upper portion is largely open in a circular shape. However, in the present invention, the present invention is not limited to this, and may be configured to be integrated with the fish roast main body 5 without providing the protective lid 19. For example, as shown in FIG. A main body container having a depth sufficient to cover the side surface of a fish standing in a bottomed cylindrical shape may be adopted, and if necessary, the structure may be closed by an upper lid 20 having a large number of air holes 21.

More specifically, FIG. 5 is a plan view when no fish is installed in the vicinity of the intermediate corrugated plate 17 of the fish roaster of FIGS. 3 and 4 according to the present invention. The tip of the column 10 slightly protrudes from the hole 15 of the intermediate corrugated plate 17, and the fish stabbed into the skewered skewer is inserted and grilled. The vicinity of the hole 15 is on the heater side. And a concentric large concavity on the opposite side to form a liquid reservoir 16, and a large amount of liquid generated when grilling fish is guided to the liquid reservoir 16 and stored with a margin. After the fish has been baked, the post-processing can be performed by an extremely simple operation of picking the handle 18 and taking out the intermediate corrugated plate 17 and discarding the liquid, washing with detergent and drying. The intermediate corrugated plate 17 in the vicinity of the hole 15 that is slightly larger than the diameter of the tip of the rotary column 10 that is opened with high dimensional accuracy corresponding to the tips of the large number of rotary columns 10 is centered on the hole 15. By making it into a three-dimensional mountain shape, the liquid coming out of the fish can be surely prevented from entering the apparatus body and guided to the liquid reservoir 16.

More specifically, FIG. 6 is a side view and a plan view of the skewer 23 with the sword 22 according to the present invention, but it is preferably made of metal such as SUS, and the sword-shaped skewer 23 having an elongated rectangular cross section and a sharp tip. The flange 22 narrowed to a spherical surface with a fixing allowance in the vicinity of the lower part is firmly joined without any gap so as to prevent liquid leakage by welding or the like so that the spherical surface is on the top, and the outer diameter of the flange 22 is a hole. The liquid generated when grilling the fish with a sufficient size to cover 15 is guided from the skewer 23 through the spherical surface of the rod 22 to the liquid reservoir 16 to ensure that the main body of the apparatus is opened from the hole 15 directly below. It has a configuration that does not enter at all.

More specifically, FIG. 7 is a side view and a plan view showing an example of a stabbed state when a fish is inserted into a skewer 23 with a rod 22 according to the present invention. When the fish is stabbed, the long side of the cross-section rectangle of the skewer and the left and right sides of the fish are stabbed in a certain direction from the head of the fish and pulled out from the tail, and then the tip of the rotating post 10 as shown in FIG. Insert the portion of the fixing margin l at the bottom of the skewer 23 with fish into the slightly larger skewer insertion hole 24, which is similar to the rectangular cross section of the skewer opened in the section, and bake it as shown in FIG. The insertion hole 24 is pre-arranged so that the long side of the rectangular section of the skewer 23 faces in the direction of the electric heater 6 at the center, so when grilling fish, set any one of the left and right sides of the fish Bake the tip first and turn the manual rotation handle 13 with your finger when the baking is appropriate. By adopting the method of grilling towards the grill, ideal fish grilling becomes possible. As for the rotation of fish, a method to bake while automatically rotating by installing a small motor, or baking the front side for a certain period of time and then making a crease, then rotating 180 degrees and baking the back side automatically for a certain period of time etc. It is desirable to bake in a fully automatic manner with an optimal baking method by computer management because it does not require much time and effort.

More specifically, in FIG. 3, a protective lid 19 is provided on the upper portion of the fish roast body 5 so as to be detachably fitted with high dimensional accuracy. The lower portion is cylindrical, the upper portion is gradually spherical, and the upper portion is largely circular. However, the protective lid 19 is preferably made of a metal such as SUS and has a mirror surface on the inside, and the upper side of the intermediate corrugated plate 17 and the inside of the upper lid 20 are preferably mirror surfaces. The space for installing the fish in the case of the example is the same, thereby preventing the influence of the outside air, and at the same time, the heat rays from the central electric heater 6 are reflected by the mirror surface and reflected again on the fish to heat the fish efficiently. Is possible.

  3 and 4 employ a configuration in which the upper lid 20 having a large number of air holes 21 is detachably closed with good dimensional accuracy. However, the upper lid 20 is used from the viewpoint of improving thermal efficiency. Although it is desirable, it does not have to be used depending on the taste in terms of the flavor of the baked fish due to its dry state. In the present invention, it is desirable that the air hole 21 is also installed below the fish roast body 5, which actively promotes a natural phenomenon in which hot air moves upward and promotes drying of the fish, making it more ideal. Allows grilled fish.

  Further, in FIGS. 3, 4 and 5, the electric far-infrared heater arranged at the center is used in a form in which two inverted U-shaped electric heaters 6 intersect at the center. However, the present invention is not limited to this form. For example, three or more similar reverse U-shaped bar-shaped electric heaters 6 as shown in the partial side view and the top view of FIG. May be employed, and this configuration enables more uniform heating, and FIG. 9 is a side sectional view and a top view of an embodiment of another electric heater shape. The cylindrical electric heater 6 can be baked more uniformly and efficiently by adopting the heater of this shape. In the present invention, it is desirable to employ a far-infrared heater capable of irradiating a large amount of far-infrared rays with electric heating using a nichrome wire or the like.

DESCRIPTION OF SYMBOLS 1 Turntable 2 Activated charcoal 3 Fire pan 4 Funnel 5 Fish-baking machine main body 6 Electric heater 7 Sealing material 8 Heater unit 9 Fish rotation seat part 10 Rotation support | pillar 11 Gear 12 Small chain 13 Rotation handle 14 Stopper 15 Hole 16 Liquid storage part 17 Middle Corrugated plate 18 Handle 19 Protective lid 20 Upper lid 21 Air hole 22 鍔 23 Skewer 24 Skewer insertion hole 25 Management box

Claims (3)

  A heater unit 8 having an electric heater 6 at the top and an electric wiring is fixed to the bottom of the center of the bowl-shaped bottomed cylindrical fish roast body 5, and the heater unit 8 and a timer or overcurrent are fixed. A management box 25 having a function management module for prevention and the like is wired and can be supplied with electricity, and a large number are provided at the bottom of the fish grill body 5 on the circumference of a certain distance around the heater unit 8. Each fish rotation seat is fixed, and the rotation support according to the fish rotation seat is stored by sliding with high dimensional accuracy, and the rotation support can rotate in a controlled state in the direction of the front and back of the fish, And it is the structure which inserts a fish in the skewer 23 which has the bowl 22 in the upper part of the said rotation support | pillar, and stands and bake it, and matches the position and magnitude | size of a rotation support | pillar near the inner upper part of the fish-baking machine main body 5. Hole 15 The heater side in the vicinity of the hole 15 and the opposite side of the heater 15 are a concentric large liquid reservoir 16, and a corrugated intermediate wave plate 17 with the hole 15 at the top is a stopper. 14, which is detachably mounted on the body 14, and is introduced into the liquid reservoir 16 through the bowl 22 from the skewered skewer 23 used by body fluids and salt water generated during grilling fish. After the whole amount is accumulated and the fish roasting is finished, the intermediate corrugated plate 17 is taken out and can be post-processed with a little effort, and the upper part of the fish roast body 5 is detachably fitted with a protection An automatic fish roast characterized by adopting a configuration in which a lid 19 is installed and, if necessary, closed by an upper lid 20 having an air hole 21 thereon.   A protective lid 19 is not provided as a separate body, but a main body container with a depth sufficient to cover the side of a fish standing upright with a bottomed cylindrical shape integrated with the fish roast body 5 is adopted, and if necessary, air is provided above it. 2. The automatic fish roaster according to claim 1, wherein a structure closed by an upper lid 20 having a hole 21 is employed.   The automatic fish roaster according to claim 1 or 2, wherein a plurality of rod-shaped heaters formed in an inverted U shape are used for the electric heater (6).