JP2017205344A - grill - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve stability of heating performance, in a grill structured so as to cook food material using cooking utensils such as a grill plate and a heating container.SOLUTION: A grill includes: a heating chamber 20 capable of storing a cooking utensil 26 on which food material is placed or in which the food material is stored; and a burner 21 for heating the food material placed on or stored in the cooking utensil 26. The grill is structured so as to heat the food material in the cooking utensil 26 stored in a heating chamber 20 from a front surface opening part 200 of the heating chamber 20 by heated air released from the burner 21 to a space below the cooking utensil. A recessed part 30 recessed outward is provided on a position laterally facing the cooking utensil 26 in the inside surface of a side wall 205 of the heating chamber 20.SELECTED DRAWING: Figure 3

Description

  The present invention relates to a grill, and more particularly, to a grill configured to cook food using a cooking tool such as a grill plate or a heating container.

  Conventionally, in place of the grill, food is placed or housed in a cooking tool such as a grill plate or a heating container, and the cooking tool is discharged from a lower fire burner provided at the lower portions of the left and right side walls in the heating chamber. There is known a grill configured to cook food by heating with gas combustion exhaust (hot air) (see, for example, Patent Document 1).

Japanese Patent Laying-Open No. 2015-200460

  In this type of grill, from the standpoint of ensuring a large food placement area and storage capacity, the width of the cooking utensil is as much as possible within the range that can be inserted into the heating chamber from the front opening serving as a food outlet / outlet. It is desirable that the width is set.

  However, in the above-described conventional grill, if the width of the cooking utensil is set to a size close to the width of the front opening, the gap between the inner side surface of the heating chamber and the cooking utensil becomes narrow. There was a possibility that the hot air released downward could not smoothly enter the space above the cooking utensil and the whole food could not be heated uniformly. Further, the hot air released from the lower fire burner may remain in the space on the lower surface side of the cooking utensil, resulting in poor combustion of the lower fire burner.

  The present invention has been made in view of the above problems, and an object of the present invention is to improve the stability of heating performance in a grill configured to cook food using a cooking tool such as a grill plate or a heating container. The goal is to improve.

  The present invention includes a heating chamber that can store a cooking utensil on which food is placed or accommodated, and a burner that heats the food placed or accommodated in the cooking utensil, from the front opening of the heating chamber into the heating chamber. A grill configured to heat the ingredients of the cooking utensil accommodated by the hot air discharged from the burner to the space below the cooking utensil, and a side facing position with the cooking utensil on the inner side wall of the heating chamber Further, a concave surface portion that is recessed outward is provided.

  In this case, even if the width of the cooking utensil is set to a size close to the width of the front opening of the heating chamber, a relatively wide gap is secured on the outer side of the cooking utensil, so that from the burner to the lower side of the cooking utensil. The released hot air can be smoothly guided from the gap to the space above the cooking utensil. Thereby, the foodstuff of a cooking utensil can be heated appropriately with the convection heat of the hot air guide | induced to the space above a cooking utensil. Moreover, since the hot air released from the burner is unlikely to stay in the space on the lower surface side of the cooking utensil, it is difficult for the burner to fail to burn.

  Preferably, in the grill, the burner is disposed on the lower surface side of the cooking utensil and is configured to release hot air toward the outside of the cooking utensil.

  In this case, since the hot air released from the burner is positively guided to the gap between the cooking utensil and the concave portion, the ingredients of the cooking utensil are generated by the convection heat of the hot air guided from the gap to the space above the cooking utensil. Can be heated more appropriately, and burner combustion failure is less likely to occur. In addition, the horizontal width of the heating chamber and cooking utensil can be made larger than the conventional grill described above in which the burners are arranged on the left and right side walls of the heating chamber, so that the food placement area is wider. It is also possible to ensure.

  Preferably, in the grill, the concave surface portion is formed such that the lower portion is inclined outward from the lower side to the upper side.

  In this case, the hot air released from the burner is actively guided to the gap between the cooking utensil and the concave portion along the inclined surface at the bottom of the concave portion, so that the hot air is led to the space above the cooking utensil from the gap. The ingredients of the cooking utensil can be heated more appropriately by the convection heat of the hot air, and the burner is less likely to burn.

  Preferably, in the grill, the concave portion is formed such that the upper portion is inclined downward from the upper side to the lower side.

  In this case, the hot air that has passed through the gap between the cooking utensil and the concave surface portion is actively guided upward in the center of the heating chamber along the inclined surface of the upper portion of the concave surface portion. Convection more smoothly. Thereby, the foodstuff of a cooking utensil can be heated more appropriately.

  Preferably, in the grill, the concave portion is formed such that the front portion is inclined from the front to the outside and rearward.

  In this case, the hot air released from the burner is actively guided to the cooking utensil side along the inclined surface at the front of the concave portion, so that the hot air spreads more reliably around the cooking utensil. Thereby, the foodstuff of a cooking utensil can be heated more appropriately by the convection heat of the said hot air.

  Preferably, in the grill, the concave portion is formed such that a rear portion is inclined outwardly from the rear to the front.

  In this case, the hot air released from the burner is positively guided to the cooking utensil side along the inclined surface at the rear of the concave portion, so that the hot air spreads more reliably around the cooking utensil. Thereby, the foodstuff of a cooking utensil can be heated more appropriately by the convection heat of the said hot air.

  As described above, according to the present invention, the food can be appropriately heated by the hot air smoothly guided to the space above the cooking utensil, and the combustion failure of the burner hardly occurs, so that the heating performance is stable. Improves.

FIG. 1 is a schematic perspective view of a stove including a grill according to an embodiment of the present invention. FIG. 2 is a schematic side cross-sectional view of a stove including a grill according to an embodiment of the present invention. FIG. 3 is a schematic longitudinal sectional view in front view of the grill according to the embodiment of the present invention. FIG. 4 is a schematic horizontal cross-sectional view of the grill according to the embodiment of the present invention when viewed from above.

  Next, embodiments for carrying out the present invention will be described in detail with reference to the accompanying drawings.

  As shown in FIGS. 1 and 2, the grill 2 according to the embodiment of the present invention is integrally formed on a stove main body 10 of a gas stove 1 having one or a plurality of stove burners 11 on an upper surface of a top plate 101. The stove body 10 constitutes the outer shell of the grill 2. In the present specification, when the stove body 10 is viewed from the front surface (hereinafter referred to as “main body front surface”) 103 side, the depth direction is referred to as the front-rear direction, the width direction is referred to as the left-right direction, and the height direction is referred to as the up-down direction.

  The grill 2 includes a grill plate 26 on which ingredients such as meat and fish are placed or accommodated, a heating box 20 having a substantially rectangular box shape that can accommodate cooking utensils such as heating containers, and a grill burner 21 that heats the cooking utensils and ingredients. And. The heating chamber 20 extends from the main body front surface 103 toward the inner rear side of the stove main body 10, and a front opening 200 of the heating chamber 20 serving as a food outlet / outlet is opened on the main body front surface 103.

  The front opening 200 is closed by the grill door 22 from the front. At the left and right positions of the grill door 22 on the front surface 103 of the main body, one or a plurality of stove point fire extinguishing operators 13 for igniting and extinguishing the stove burner 11 and grill point extinguishing operation for igniting and extinguishing the grill burner 21 are provided. A child 23 is provided.

  Although not shown in the figure, inside the stove main body 10, the valve unit for the stove burner 11 that opens and closes in conjunction with the ignition operation and the fire extinguishing operation of the stove point extinguishing operator 13, and the ignition operation of the grill point extinguishing operator 23. A valve unit for the grill burner 21 that opens and closes in conjunction with a fire extinguishing operation, a gas pipe that guides gas from the gas supply source pipe to each of the valve units, and the like are incorporated.

  Behind the heating chamber 20 in the stove body 10, combustion top (hot air) of gas discharged from the grill burner 21 into the heating chamber 20, oil smoke generated from the food, odor components, etc. were opened on the top plate 101. An exhaust cylinder 24 leading to the exhaust port 14 is disposed. The exhaust tube 24 extends from the exhaust tube inlet 240 provided at the upper end portion of the rear wall 204 of the heating chamber 20 in a substantially L shape rearward and upward, and the upper exhaust tube outlet 241 is connected to the exhaust port 14. (See Fig. 2).

  A support frame 25 that supports the grill door 22 on the stove body 10 is connected to the rear surface of the grill door 22. The support frame 25 extends substantially horizontally from the rear surface of the grill door 22 along the upper surface of the bottom wall 202 of the heating chamber 20 toward the rear wall 204 side. The joint is engaged and supported in a state in which it can slide back and forth. That is, the grill door 22 is configured to open so as to be pulled forward from the front surface 103 of the main body (see FIG. 1).

  A substantially flat plate frame portion 251 that is long in the left-right direction is provided on the upper part of the front and rear ends of the support frame 25. Furthermore, the grill plate 26 that heats the food placed on the upper surface 26A by conduction heat is placed on the upper surface of the plate frame portion 251 in a removable state. Therefore, the grill plate 26 is drawn forward from the inside of the heating chamber 20 by opening the grill door 22, and is accommodated inside the heating chamber 20 by closing the grill door 22. The grill 2 can be used by placing a heating container with a lid (for example, a Dutch oven pan), a heating container without a lid, or a grill net on the support frame 25 instead of the grill plate 26. In the present embodiment, a description will be given focusing on the configuration when the grill plate 26 is installed in the heating chamber 20.

  At the center of the plate frame portion 251 in the left-right direction, an upwardly protruding upright piece 250 extending in the left-right direction is formed. On the other hand, a notch 260 having substantially the same left and right width as the standing piece 250 is formed at the center part of the front and rear side edges of the grill plate 26. By inserting the standing piece 250 into the notch 260, the grill plate 26 It is supported on the upper surface of the plate frame 251 in a positioned state. Therefore, if the grill door 22 is closed in this state, the grill plate 26 is accommodated in a fixed position in the heating chamber 20.

  The grill plate 26 is obtained by press-molding a plate material made of an aluminum-based metal into a flat plate shape, and a finish coating such as fluororesin processing is applied to the surface. The grill plate 26 may be formed by casting or forging. The grill plate 26 may be formed of a metal such as iron, copper, or stainless steel as long as it is a material that can conduct an appropriate amount of heat to the food placed on the upper surface 26A. Alternatively, it may be made of a ceramic material.

  The left and right side end portions 261 of the grill plate 26 are formed to bend outward and obliquely upward. On the upper surface 26A of the grill plate 26, a plurality of narrow ribs 262 projecting upward in the left-right direction are arranged in parallel in the front-rear direction at substantially equal intervals so as to reduce the contact area with the food. Around the portion where the rib 262 is formed, a groove portion 263 is formed for collecting the oil and the broth exuded from the food.

  As shown in FIGS. 2 and 3, the inner upper portion of the heating chamber 20 has a double structure including an upper wall 201 of the heating chamber 20 and a heat collecting plate 27 that covers the upper wall 201 from below. Both ends of the heat collecting plate 27 are supported and fixed to the left and right side walls 205 of the heating chamber 20, and define an exhaust passage 20 </ b> C connected to the exhaust tube 24 through the exhaust tube inlet 240 between the upper wall 201. ing.

  The heat collecting plate 27 is formed by bending an iron-based metal plate material into a substantially M-shape when viewed from the front, and finish coating such as ceramic coating or wrinkle is applied to the surface. The heat collecting plate 27 may be formed of a metal such as copper, aluminum, or stainless steel as long as it can radiate an appropriate amount of heat to the food on the plate upper surface 26A.

  The heat collecting plate 27 includes a bulging portion 51 having a substantially inverted trapezoidal shape in a front view and projecting downward from the side wall 205. The bulging portion 51 extends from the side wall 205. And an inclined portion 52 extending obliquely upward toward the outer edge. The bulging portion 51 and the inclined portion 52 are both formed from the front end to the rear end of the heat collecting plate 27. Therefore, the hot air rising along the side wall 205 in the heating chamber 20 is guided to the periphery of the bulging portion 51 along the lower surface of the inclined portion 52, and further downward along the lower surface of the bulging portion 51, that is, It is guided to the plate upper surface 26A side. Thereby, the foodstuff on the grill plate 26 is heated from the upper part by the hot air (convection heat) which flows in the heating chamber 20 from the outer side to the upper side and flows downward in the center.

  The rear end of the heat collecting plate 27 is in contact with the lower edge portion of the exhaust pipe inlet 240 in the rear wall 204, and separates the space 20 </ b> E above the grill plate 26 and the exhaust pipe inlet 240. In addition, a plurality of hot-air outlet holes 53 that connect the space 20E above the plate and the exhaust passage 20C are opened at positions closer to the front and rear than the center of the bulging portion 51 in the front-rear direction. ing. Therefore, the hot air discharged from the grill burner 21 and guided to the space 20E above the plate and the oily smoke and odor components generated from the food on the grill plate 26 are led out to the exhaust passage 20C through the hot air outlet hole 53, and further through the exhaust passage 20C. The exhaust pipe 24 is led to the exhaust pipe inlet 240, and is discharged from the exhaust pipe 24 to the outside of the stove body 10 through the exhaust pipe outlet 241. In addition, the heat in the hot air led out to the exhaust passage 20C through the hot air lead-out hole 53 provided at the front side of the heat collecting plate 27 is recovered by the heat collecting plate 27 while flowing through the exhaust passage 20C, and the grill plate. Radiated toward the upper surface side of 26. Thereby, the food on the grill plate 26 is heated from above by the radiant heat from the heat collecting plate 27.

  The grill burner 21 is a straight tubular burner formed by overlapping two bowl-shaped bodies on top and bottom, and is a space between the lower surface side of the grill plate 26, that is, between the grill plate 26 and the bottom wall 202 of the heating chamber 20. (Hereinafter, referred to as “burner accommodating portion”) 20A is disposed at symmetrical positions across the vertical center line of the heating chamber 20, and extends substantially horizontally from the rear wall 204 of the heating chamber 20 to the front. .

  The flame hole 210 is provided along the outer end face of the grill burner 21 (see FIG. 3), and the gas supplied to the grill burner 21 is jetted substantially horizontally outward (toward the side wall 205) downward from the grill plate 26. It is configured. Although not shown, an ignition plug is provided in the vicinity of the flame hole 210 of each grill burner 21, and a specific flame hole is connected from each ignition plug in conjunction with the ignition operation of the grill point extinguishing operation element 23. A spark is discharged around 210 to ignite the gas ejected from the flame hole 210.

  The grill burner 21 is covered from above with a generally U-shaped burner cover 28 from above, and separates the arrangement portion of the grill plate 26 and the arrangement portion of the grill burner 21. The grill plate 26 is disposed above the upper plate 61 of the burner cover 28 with a predetermined interval 20B.

  In the side plate 62 of the burner cover 28, a gas outlet port 63 is opened facing the flame hole 210 of the grill burner 21. A space 20F connected to the space 20E above the plate is defined on the lower surface side of the grill plate 26 and outside the side plate 62 (see FIG. 3), and the hot air discharged from the grill burner 21 in the burner accommodating portion 20A. Is led to the space 20F on the side of the cover through the gas outlet 63. Further, it passes along the outside of the side end portion 261 of the grill plate 26 and rises along the side wall 205. As a result, the grill plate 26 is heated from the side end portion 261 side. As a result, the food on the grill plate 26 is heated from below by the conduction heat from the grill plate 26.

  As shown in FIGS. 3 and 4, the lateral width (opening width) W <b> 1 of the front opening 200 of the heating chamber 20 is set to be approximately the same dimension (for example, 240 mm) as the distance between the side walls 205. The horizontal width (plate width) W2 of the grill plate 26 is a dimension that approximates the opening width W1 such that the side end 261 does not contact the side edge of the front opening 200 when inserted into the heating chamber 20 (for example, 220 mm).

  A concave surface portion 30 that is recessed outward is formed at a substantially central position in the vertical direction on the inner side surface of the side wall 205 of the heating chamber 20, that is, at a position facing the side end portion 261 of the grill plate 26. .

  The concave portion 30 extends in the front-rear direction of the heating chamber 20 along the inner surface of the side wall 205, and the side end portion of the grill plate 26 in a state where the grill plate 26 is accommodated at a fixed position of the heating chamber 20. On the outer side of H.261, a gap W3 having a substantially constant width (for example, 20 mm) is defined. Therefore, the hot air discharged from the grill burner 21 to the cover side space 20F is guided to the space 20E above the plate through the gap W3.

  The central portion 31 of the concave surface portion 30 is formed in a planar shape extending in the up-down and front-back directions. Further, as shown in FIG. 3, the lower portion 32 of the concave surface portion 30 is formed in a planar shape that is inclined from the lower side of the central portion 31 toward the inner lower side of the heating chamber 20. That is, the concave surface portion 30 is formed such that the lower portion 32 is inclined outwardly from below. Accordingly, the hot air released from the grill burner 21 to the cover side space 20 </ b> F is guided to the gap W <b> 3 between the grill plate 26 and the concave portion 30 along the inclined surface of the lower portion 32 of the concave portion 30.

  The lower portion 32 of the concave surface portion 30 is inclined in the same direction as the side end portion 261 of the opposing grill plate 26. Moreover, the space | interval of the opposing surfaces of the lower part 32 of the concave surface part 30 and the side edge part 261 of the grill plate 26 is comprised so that it may reduce as it goes upwards. Therefore, the hot air discharged from the grill burner 21 to the space 20F on the side of the cover flows more smoothly through the gap W3 between the grill plate 26 and the concave surface portion 30 by adding a draft effect.

  The upper portion 33 of the concave surface portion 30 is formed in a planar shape that is inclined from the upper side of the central portion 31 toward the inside upper side of the heating chamber 20. That is, the concave portion 30 is formed such that the upper portion 33 is inclined downward from the upper side to the lower side. Therefore, the hot air that has passed through the gap W <b> 3 between the grill plate 26 and the concave surface portion 30 is guided to the lower surface side of the inclined portion 52 of the heat collecting plate 27 along the inclined surface of the upper portion 33 of the concave surface portion 30.

  As shown in FIG. 4, the front part 34 of the concave surface part 30 is formed in a planar shape that is inclined from the front side of the central part 31 toward the inside front of the heating chamber 20. Further, the rear portion 35 of the concave portion 30 is formed in a flat shape that is inclined from the rear side of the central portion 31 toward the inner rear side of the heating chamber 20. That is, the concave portion 30 is formed such that the front portion 34 is inclined from the front to the outward and backward, and the rear portion 35 is formed to be inclined from the rear to the outward and forward. Accordingly, the hot air released from the grill burner 21 to the space 20F on the side of the cover is guided to the grill plate 26 side along the inclined surfaces of the front portion 34 and the rear portion 35 of the concave surface portion 30.

  As shown in FIGS. 3 and 4, a substantially flat heat shield wall 29 is provided outside the side wall 205 of the heating chamber 20 so as to cover at least the formation portion of the concave portion 30 from the outside. That is, the side surface of the heating chamber 20 has a double structure including the side wall 205 of the heating chamber 20 and the heat shield wall 29. An upper end portion of the heat shield wall 29 is supported and fixed to an upper end portion of the side wall 205, and an air layer is defined between the heat shield wall 29 and the side wall 205. During cooking, the side wall 205 of the heating chamber 20 becomes hot due to the hot air released from the grill burner 21, but by providing the heat shield wall 29 as described above, the heat of the side wall 205 is incorporated into the stove body 10. Direct transmission to electrical wiring and parts can be prevented.

  According to the grill 2, the horizontal width W2 of the grill plate 26 is set to a dimension close to the horizontal width W1 of the front opening 200, and accordingly, a large food placement area can be secured. Moreover, by arranging the grill burner 21 on the lower surface side of the grill plate 26, the horizontal width of the heating chamber 20 and the grill plate 26 can be made larger than the conventional grill described above in which the grill burners are disposed on the left and right side walls of the heating chamber. Since it can do, the mounting area of a foodstuff can be ensured more widely. Therefore, it can respond to various cooking.

  Moreover, in this thing, even if the horizontal width W2 of the grill plate 26 is set to a dimension close to the horizontal width W1 of the front opening 200 as described above, the hot air released from the grill burner 21 to the space 20F on the side of the cover is The plate can be smoothly guided to the space 20E above the plate through the relatively wide gap W3 secured outside the side end portion 261 of the grill plate 26, so that the plate is formed by the convection heat of the hot air guided to the space 20E above the plate. The food material on the upper surface 26A can be appropriately heated. In addition, since the hot air released from the grill burner 21 is unlikely to stay in the burner housing portion 20A, a combustion failure of the grill burner 21 is unlikely to occur. Therefore, the stability of the heating performance is high.

  Further, in this embodiment, the grill burner 21 is arranged on the lower surface side of the grill plate 26 and the hot air is discharged from the grill burner 21 toward the outside of the grill plate 26, so that the grill plate 26 and the concave portion 30 are arranged. Since the hot air is more actively guided to the space 20E above the plate through the gap W3, the food material on the plate upper surface 26A can be heated more appropriately, and the combustion failure of the grill burner 21 is less likely to occur. Therefore, the stability of the heating performance is higher.

  Further, in this case, the hot air released from the grill burner 21 is actively guided to the gap W3 between the grill plate 26 and the concave surface portion 30 along the inclined surface of the lower portion 32 of the concave surface portion 30, and further, the gap W3 is Since the hot air that has passed through is actively guided to the lower surface side of the inclined portion 52 of the heat collecting plate 27 along the inclined surface of the upper portion 33 of the concave surface portion 30, the hot air convects more smoothly in the space 20E above the plate. As a result, the food on the plate upper surface 26A can be heated more appropriately, and the combustion failure of the grill burner 21 is less likely to occur. Therefore, the stability of the heating performance is even higher.

  Further, in this case, the hot air released from the grill burner 21 to the cover side space 20F is actively guided to the grill plate 26 side along the inclined surfaces of the front portion 34 and the rear portion 35 of the concave portion 30. Hot air spreads more reliably on the food on the plate upper surface 26A. Thereby, since the foodstuff of plate upper surface 26A can be heated more appropriately, stability of heating performance is still higher.

  Further, in the grill 2, the bulging portion 51 that protrudes downward is provided at the central portion in the left-right direction of the heat collecting plate 27, and the hot air outlet hole 53 is provided in the bulging portion 51. Since the hot air guided to the space 20E above the plate is actively guided toward the plate upper surface 26A side, the food can be heated more efficiently by the convection heat. Therefore, more stable heating performance can be exhibited and gas consumption can be reduced.

  Further, the grill 2 is configured to heat the food on the plate upper surface 26 </ b> A while heating the left and right side end portions 261 of the grill plate 26 with the hot air discharged from the grill burner 21. Since the food can be appropriately heated from the upper and lower surfaces only by the grill burner 21 provided on the side, the gas consumption can be further reduced. Moreover, since it is not necessary to separately provide a burner for heating the food material from above in the upper part of the heating chamber 20, it is possible to reduce the number of parts and assembly man-hours of the grill 2 as a whole.

  By the way, in this type of conventional grill, the horizontal width of the grill plate is formed to be smaller than the horizontal width of the front opening of the heating chamber, but a sheet such as an aluminum foil larger than the plate width is laid on the upper surface of the plate. Then, the sheet that protrudes from the grill plate covers the gap between the grill plate and the side wall of the heating chamber, and there is a possibility that convection of hot air from below to above the grill plate is hindered. However, according to the grill 2, the concave surface portions 30 that are recessed outward are formed on the inner surfaces of the left and right side walls 205 of the heating chamber 20 at the side facing portions with the side end portions 261 of the grill plate 26. Since the distance between the central portions 31 of the concave surface portion 30 is set larger than the opening width W1, a relatively wide gap W3 is secured outside the side end portion 261 of the grill plate 26. Therefore, even if the sheet laid on the plate upper surface 26A protrudes outward from the side end portion 261 of the grill plate 26, the convection of hot air from the lower side to the upper side of the grill plate 26 is difficult to be inhibited, and the food on the plate upper surface 26A Can be appropriately heated by the convection heat.

  Similarly, when a heating container is used instead of the grill plate 26, if a heating container having a width close to the width W1 of the front opening 200 is used, a large food storage capacity can be secured. Can handle a variety of cooking.

  Even if the width of the heating container is set to a dimension close to the width W1 of the front opening 200, a relatively wide gap is secured between the side wall 205 of the heating chamber 20 and the heating container. The hot air released to the outside of the heating container can be smoothly guided to the space above the heating container. Thereby, for example, in the case of a heating container with a lid, the lid body is heated by the convection heat of the hot air, and the whole foodstuff in the heating container can be heated uniformly by the radiant heat from the lid body and the temperature rise in the container. . In addition, in the case of a heating container in which a hot air conduction hole is provided in the lid or a heating container without a lid, the food in the heating container can be appropriately heated by the hot air introduced into the container from the hot air conduction hole. Moreover, since the hot air released from the grill burner 21 is unlikely to stay in the space below the heating container, the combustion failure of the grill burner 21 is unlikely to occur. Therefore, the stability of the heating performance is high.

  In the above-described embodiment, the concave portion 30 has been described in which the lower portion 32, the central portion 31, and the upper portion 33 are each formed in a planar shape. It is good also as what was formed in the concave curved surface shape connected continuously, and the concave curved surface shape from the lower part 32 to the center part 31 and the upper part 33, ie, the concave part 30 whole was formed in the longitudinal cross-section circular arc shape. Also good.

  Similarly, the front part 34 and the rear part 35 of the concave surface part 30 may be formed in a concave curved surface continuously connected to the central part 31, respectively, or from the front part 34 to the central part 31 and the rear part 35. It is good also as a concave curved surface shape over it, ie, the concave surface part 30 whole was formed in the cross-sectional arc shape.

  Further, in the above embodiment, the description has been given of the two straight tubular grill burners 21 arranged at the left and right symmetrical positions with the vertical center line of the heating chamber 20 interposed therebetween. The right and left straight pipe portions may be arranged at left and right symmetrical positions with the vertical center line of the heating chamber 20 being sandwiched between the burner 21 and one straight tubular burner. It is good also as what was distribute | arranged to the lower surface side center of cooking utensils, such as a grill plate 26 and a heating container, and discharge | releases hot air toward the outer side of the cooking tool from the said burner.

  The present invention can also be applied to a grill that is configured so that a burner is disposed on the side wall 205 of the heating chamber 20, and the cooking utensil and the ingredients of the cooking utensil are heated by the hot air discharged from the burner toward the lower side of the cooking utensil. In addition, a burner is disposed on each of the side wall 205 and the upper wall 201 of the heating chamber 20, and the cooking utensil is heated from below by the hot air discharged from the lower fire burner provided on the side wall 205, while the upper provided on the upper wall 201. The present invention can also be applied to grills configured to heat cooking utensils and ingredients from above by hot air released from a fire burner.

  In addition, the present invention is not limited to a table stove used by being placed on a kitchen table, a built-in stove mounted in a stove mounting hole opened on a counter top of the kitchen, or a top plate 101. The present invention can also be applied to a grill apparatus that does not have the stove burner 11.

2 Grill 20 Heating chamber 200 Front opening 205 Side wall 21 Grill burner 26 Grill plate (cooking tool)
30 concave surface

Claims (6)

Cooking provided with a heating chamber capable of storing a cooking utensil for placing or accommodating foodstuffs, and a burner for heating the foodstuff placed or accommodated in the cooking utensil, and accommodated in the heating chamber from the front opening of the heating chamber A grill configured to heat the ingredients of the utensil with hot air released from the burner into the space below the utensil,
A grill provided with a concave portion recessed outwardly at a position facing the cooking utensil on the inner side surface of the side wall of the heating chamber. The grill according to claim 1,
The burner is disposed on the lower surface side of the cooking utensil and is configured to release hot air toward the outside of the cooking utensil. The grill according to claim 1 or 2,
The concave surface portion is a grill formed such that the lower portion is inclined downward and upward from below. The grill according to any one of claims 1 to 3,
The concave surface portion is a grill formed such that the upper portion is inclined downward from above. The grill according to any one of claims 1 to 4,
The concave surface portion is a grill formed such that the front portion is inclined from the front to the rear and outward. The grill according to any one of claims 1 to 5,
The concave surface portion is a grill formed such that the rear portion is inclined forward and outward from the rear.

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