JP2018015567A - Roaster - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a roaster and a moisture removal device for a roasted object including the roaster in which the temperature of a roasting part for roasting an object to be roasted can be easily adjusted, and the moisture contained in the roasted object roasted using a mechanical device can be quickly removed.SOLUTION: A roaster according to one embodiment of the present invention includes a body formed with a mounting space in the upper part, a heating part mounted in the mounting space of the body for performing a heat generating operation, and a roasting part located on the upper side of the heating part, on whose top face an object to be roasted is securely placed, for roasting the object to be roasted by being heated by the heat generating operation of the heating part. A moisture removal device for a roasted object according to another embodiment of the present invention includes a roaster, a transfer part that receives the supply of a roasted object from the roaster and transfers it, a drying part installed on the upper part of the transfer part for heat-drying the roasted object transferred by the transfer part, and a discharge part installed on one side of the drying part that receives the supply of the roasted object from the transfer part and discharges it to the outside.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a direct flame ware (ROASTER) and an apparatus for removing moisture from a direct flame ware including the same, and more specifically, baked goods such as laver can be baked at an appropriate temperature and are included in the baked goods. The present invention relates to a direct-fire baking machine that can automatically and quickly remove moisture, and a direct-fired food moisture removal apparatus including the same.

  In general, laver contains a large amount of plant fibrin, so it is produced in a large amount by aquaculture in Japan as a representative food with excellent effects on health as well as beauty. Such seaweed is seasoned mainly with seasoned salt and sesame oil, then baked with heat at a suitable temperature using a seaweed griller, cut into a certain size and packaged. Yes.

  At this time, the temperature suitable for baking the seaweed is generally 320 ° C, but conventionally, the temperature of the gas fire is not accurately known because the seaweed is baked by heating the pan with gas fire. is there.

  In such a case, if the temperature of the gas fire is higher than 320 ° C, there is a problem that the seaweed burns or shrinks. On the contrary, if the temperature of the gas fire is lower than 320 ° C, the problem that the seaweed cannot be burned sufficiently. There is a point.

  At the same time, there is a difference in the baking temperature depending on whether the laver is rolled up with seaweed or seasoned laver. There is a problem that can not be.

Korean Registered Patent Publication No. 10-12627269 (2013.5.25)

  The present invention has been devised to solve the above-mentioned problems of the prior art, and can easily adjust the temperature of the baking section for baking the baked goods, and can be baked using a mechanical device. An object of the present invention is to provide a direct-fired baking apparatus capable of quickly removing moisture contained in the grilled food and a moisture removing apparatus for the direct-fired food including the same.

  A direct flame baking apparatus according to an embodiment of the present invention includes a main body having a mounting space formed in an upper portion thereof, a heating unit that is mounted in the mounting space of the main body and operates to generate heat, and is positioned on the upper side of the heating unit. And a grilled portion that is heated by the heat generation operation of the heating unit and burns the grilled direct flame.

  The heating unit is disposed on the floor surface of the mounting space of the main body, and is mounted on a space between the fixed base on which the fixed guide protrudes and spaced from the upper surface, and generates heat. And a heat generating part for heating the baked part.

  In addition, an insertion groove penetrating in the left and right directions is formed in the grilled portion, and the temperature of the grilled portion is measured in the insertion groove to turn the heat generating unit on (ON) or off (OFF). A temperature measurement sensor is installed.

  The main body is provided with a temperature adjusting unit for adjusting the heat generation temperature of the heat generating unit and a liquid crystal display unit for displaying the temperature of the heat generating unit numerically.

  Moreover, the said baking part is formed by either selected from a barley stone, a quartz plate, and a metal plate.

  The apparatus further includes a heat storage unit that is installed in the mounting space of the main body and transmits high-temperature air existing in the mounting space of the main body to the storage or baking unit.

  The heat storage unit may be installed inside the heat storage unit and absorbs air stored in the heat storage unit and conducts the air to the baking unit.

  An apparatus for removing moisture from an open flame grill according to another embodiment of the present invention is installed in an open flame oven, a transfer unit that receives and transfers an open flame burner from the direct flame burner, and an upper part of the transfer unit. A drying unit that heat-drys the direct-fired food transferred by the transfer unit; and a discharge unit that is installed on one side of the drying unit and that receives the direct-fired food from the transfer unit and discharges it to the outside. .

  The direct-fired baking apparatus and the apparatus for removing moisture from the direct-fired food according to the present invention are capable of adjusting the temperature for baking the pottery with the naked eye by baking the pottery through the barley stone, quartz plate, metal plate, etc. Since the moisture contained in the baked goods baked using a mechanical device can be quickly removed, the taste and flavor of the baked seaweed are excellent, and the shelf life is guaranteed for a long period of time.

It is the disassembled perspective view which showed the direct-fired baking apparatus by this invention. It is the combined perspective view which showed the direct-fired baking apparatus by this invention. It is sectional drawing which showed the arrangement | positioning state of the main body, the heating part, and the baking part which were applied to the direct-fired baking apparatus by this invention. It is sectional drawing which showed the state by which the heat storage part was applied to the direct-fired baking apparatus by this invention. It is sectional drawing which showed the state by which the heat conductive part was applied to the direct-fired baking apparatus by this invention. It is the side view which showed the direct-fired ware thing moisture removal apparatus by this invention. It is the top view which showed the direct-fired ware thing moisture removal apparatus by this invention. It is the perspective view which showed the discharge part applied to the direct-fired ware thing moisture removal apparatus by this invention. It is the perspective view which expanded the discharge part applied to the direct-fired-baked material moisture removal apparatus by this invention.

  Hereinafter, the present invention will be specifically described with reference to the drawings.

  FIG. 1 is an exploded perspective view showing an open fire baking apparatus according to the present invention, FIG. 2 is a combined perspective view showing an open fire baking apparatus according to the present invention, and FIG. 3 is an open fire baking according to the present invention. FIG. 4 is a cross-sectional view illustrating a state in which the main body, the heating unit, and the baking unit applied to the oven are arranged, and FIG. 4 is a cross-sectional view illustrating a state in which the heat storage unit is applied to the direct flame baking apparatus according to the present invention. FIG. 5 is a cross-sectional view showing a state in which the heat conduction unit is applied to the direct flame baking apparatus according to the present invention.

  The direct flame baking apparatus 1 according to the present invention is for baking an open flame grilled product at an ideal temperature, and includes a main body 10, a heating unit 20, and a baking unit 30.

  Here, the direct-fired baked goods may include various things such as laver and squid. In the present invention, an example applied to laver will be described.

  The main body 10 may be formed in a square box shape having a certain width, length, and height.

  The main body 10 is provided with a plurality of wheels 11 on the bottom surface so as to be rotatable on the spot, and can easily be moved to other places.

  A mounting space 10 a for installing a heating unit 20 and a baking unit 30 described later is formed in the upper part of the main body 10.

  The mounting space 10a is formed to have a certain width, length and height, and the upper side is open. Then, on the upper edge of the mounting space 10a, a seating protrusion 12 on which the baked portion 30 is seated is formed to protrude.

  The mounting space 10 a is divided into two via a partition wall 13. A bar-shaped partition part 14 having a certain length and width is installed on the upper surface of the partition wall 13, and the upper work space of the main body 10 is partitioned.

  At the front end of the main body 10, a transmission unit 16 for transmitting the open flame baked product to the processing apparatus is installed.

  Specifically, the direct-fired ware moisture removing device 100 is disposed on one side of the front end of the main body 10 so as to be spaced apart at a predetermined interval, and is formed in a ring shape on both side surfaces of the front end of the main body 10. The rotation guide portions 15 are installed so as to be symmetrical with each other.

  A bearing (not shown) is mounted inside the rotation guide portion 15.

  The transmission unit 16 is formed in a circular bar shape having a certain length and diameter, and a rotating shaft 161 that is rotated in place of the bearing is formed in the center part on both sides.

  A rotating shaft 161 of the transmission unit 16 is connected to a motor shaft of a motor (not shown), and the transmission unit 16 is rotated on the rotation guide unit 15 on the spot by the operation of the motor.

  Accordingly, when the baked laver is placed on the upper surface of the transmission unit 16, it is automatically transmitted to the direct-fired grill processing apparatus.

  In addition, a control panel 50 is installed on the side surface of the main body 10. The control panel 50 includes a lever-shaped temperature adjusting unit 51 for controlling the operation and temperature of the heat generating unit 22 and a liquid crystal display unit 52 for displaying the temperature of the heat generating unit 22 numerically.

  The heating unit 20 generates heat for baking the open flame baked product, and includes a fixed base 21 and a heat generating unit 22.

  The fixed base 21 is seated on the floor surface of the mounting space 10a of the main body 10, and is formed in a quadrangular shape similar to the shape of the mounting space 10a.

  A plurality of fixed guides 211 are formed on the upper surface of the fixed base 21 at intervals.

  A space is formed between the fixed guides 211 in which a heat generating unit 22 described later is accommodated and fixed.

  At this time, the cross section of the fixed guide 211 is formed in a substantially “T” shape, and the heat generating portion 22 is stably fixed in an empty space with the fixed guide 211.

  The fixed base 21 and the fixed guide 211 can be formed of a refractory material that does not burn due to the high temperature generated from the heat generating portion 22.

  The heating part 22 heats the baking part 30 to be described later, is formed in a coil spring shape having a certain length and diameter, and is accommodated and fixed in an empty space with the fixed guide 211 to generate a waveform. Make it.

  Such a heat generating part 22 is installed in the mounting space 10a and heats the baking part 30 by receiving heat from the power supply part 221 operated by the switch and generating heat.

  Furthermore, the heat generating part 22 conveys heat to the baking part 30 without leaking by forming a waveform, thereby heating the baking part 30 quickly.

  At this time, the heat generating part 22 can be formed by a general heating wire or MI cable.

  In particular, when the heat generating portion 22 is applied to an MI cable (MI Cable), it is very excellent in terms of temperature maintenance and has a lifespan that is semipermanent compared to existing general cables, and is maintained and maintained. There is an advantage of low cost.

  The roasting part 30 is heated by the heat generating part 22 and burns an open flame baked product, and its peripheral surface is fixed to a frame 31 formed in a “B” shape.

  The grilled portion 30 can be manufactured by one selected from barleystone, quartz plate, and metal plate having excellent strength and thermal conductivity.

  In particular, when the roasted portion 30 is made of barley stone, a crystal plate, a metal plate, etc. and the seaweed is baked, a smoked taste is produced from the seaweed. Can do.

  Such a baked portion 30 has a bottom edge seated on the seating protrusion 12 and is positioned on the upper side of the heating portion 20, heated by the high temperature generated from the heat generating portion 22, and laver that is seated on the top surface. Bake in an appropriate state.

  Furthermore, the temperature measuring sensor 40 for maintaining the temperature suitable for the baking part 30 to bake nori is installed in the baking part 30.

  Specifically, the frame 31 is formed with a through hole 31a penetrating in the left / right direction, and an insertion groove 30a penetrating in the left / right direction is formed on the side surface of the grilled portion 30 with the through hole 31a. It is formed at a corresponding position.

  The temperature measuring sensor 40 is formed in a pin shape, and is inserted and fixed in the insertion groove 30a of the baking portion 30 through the through hole 31a of the frame 31.

  Here, the temperature suitable for baking nori is about 320 ° C. Accordingly, when the temperature of the baking unit 30 exceeds the preset temperature of 320 ° C. in the process of baking the seaweed, the temperature measurement sensor 40 transfers the control unit to an electrically connected control unit (not shown). The power applied to the heat generating part 22 is cut off.

  On the other hand, when the temperature of the baking unit 30 falls below a preset temperature of 320 ° C. in the process of baking laver, the temperature measurement sensor 40 transfers the temperature measurement sensor 40 to the control unit, and the control unit transfers the heating unit 22. A power source is applied to the baked portion 30 so as to be heated.

  As described above, the direct-fired baking apparatus 1 according to the present invention controls the heating unit 22 through the temperature adjusting unit 51 and the liquid crystal display unit 52 to adjust the heating temperature of the baking unit 30 to an appropriate temperature for baking nori. Thus, the seaweed can be prevented from burning or the phenomenon that the seaweed is not sufficiently burned, and the proper temperature for the roasted portion 30 to always burn the seaweed can be maintained.

  In other words, the optimum temperature for baking seaweed is generally 320 ° C, but conventionally, the pan was baked by heating the pan using a gas fire, so there was a problem that the temperature of the gas fire could not be accurately determined. It was.

  However, when the temperature of the gas fire is higher than 320 ° C., there is a problem that the seaweed burns or shrinks. On the contrary, when the temperature of the gas fire is lower than 320 ° C., there is a problem that the seaweed cannot be burned sufficiently.

  However, in the case of the present invention, since the laver can be baked after confirming that the baked portion 30 has been heated to an appropriate temperature through the temperature control unit 51 and the liquid crystal display unit 52, the problem that appears in the conventional method of baking the laver The point can be solved.

  In addition, there is a difference in the baking temperature depending on whether the laver for laver rolls or seasoned laver, but conventionally, the laver was baked by adjusting the fire power of the gas fire with the intuition, so the laver at the temperature suitable for the application There was a problem that could not be baked. However, in the present invention, since the temperature of the baking part 30 heated through the liquid crystal display part 52 can be confirmed with the naked eye, the seaweed can be baked according to the application at the most ideal temperature.

  Meanwhile, FIG. 4 shows an embodiment of the direct flame baking apparatus 1 according to the present invention, and a heat storage unit 60 is further installed in the mounting space 10 a of the main body 10.

  At this time, the heat storage unit 60 stores or transmits high-temperature hot air existing in the mounting space 10a of the main body 10 to the baking unit 30, and the bottom surface of the baking unit 30 or the upper surface of the fixed guide 211 or the mounting. The heat storage unit 60 can be installed on the side wall of the space 10a, and the heat storage unit 60 is installed on the bottom surface of the baking unit 30 in the drawing.

  The heat storage unit 60 has a storage space formed therein, a plurality of suction holes 61 are formed on the floor with a space therebetween, and a plurality of discharge holes 62 are formed on the top surface with a space therebetween. Is done.

  That is, a part of the high-temperature hot air existing in the mounting space 10 a of the main body 10 is directly transmitted to the baking part 30, and the other part is a storage space of the heat storage part 60 through the suction hole 61. Then, the heating rate of the baking part 30 is increased by being transmitted to the baking part 30 through the discharge hole 62 without leakage. Thereby, the preheating time of the baking part 30 can be shortened compared with the past, and workability | operativity can be improved.

  Further, the heat storage unit 60 is made of a material such as a metal having excellent heat generation and thermal conductivity, and thereby fulfills the function of heating the baking unit 30 by itself, thereby reducing the preheating time of the baking unit 30. It can be shortened more.

  In addition, as shown in FIG. 5, a heat conduction unit 70 that absorbs air stored in the storage space and conducts it to the baking unit 30 is further installed on the top surface of the heat storage unit 60.

  The heat conducting unit 70 may be formed of a known heat conducting medium, and conducts heat to the baking unit 30 while absorbing heat stored in a storage space.

  That is, the heat conducting unit 70 continuously conducts the absorbed heat to the baking unit 30 even when the temperature of the baking unit 30 exceeds 320 ° C. and the operation of the heat generating unit 22 is stopped. This prevents the temperature from dropping rapidly.

  In addition, when the temperature of the baking unit 30 is lower than 320 ° C. and the heating unit 22 is operated, the temperature of the baking unit 30 can be increased to 320 ° C. in a faster time. The time and power consumption for overheating can be significantly reduced.

  On the other hand, FIG. 6 is a side view showing an apparatus for removing moisture from an open fire according to the present invention, FIG. 7 is a plan view showing an apparatus for removing moisture from an open fire according to the present invention, and FIG. FIG. 9 is a perspective view showing a discharge unit applied to the direct-fired product moisture removing apparatus according to FIG. 9, and FIG. 9 is an enlarged perspective view of the discharge unit applied to the direct-fired product moisture removing apparatus according to the present invention.

  The apparatus for removing moisture from a direct-fired food according to the present invention includes a direct-fired baking apparatus 1, a transfer unit 110, a drying unit 120, and a discharge unit 130.

  Since the direct flame baking apparatus 1 is as described above, a detailed description thereof will be omitted.

  The transfer unit 110 may be formed by a known conveyor.

  As a result, after baking the front and back surfaces of the seaweed by the baking part 30, when the nori is placed on the rotating transmission part 16, it is automatically transferred to the transfer part 110, and thereafter to the discharge part 130 side by the transfer part 110. Be transported.

  The drying unit 120 is located on the laver transport path and dries the laver that has been cooked, and includes a housing 121 and a heating unit 122.

  The housing 121 has a shape in which a bottom surface is opened and an internal space is partitioned by a plurality of partition walls 1211.

  The housing 121 is spaced apart from the upper side of the transfer unit 110 by a certain distance, and is installed along the length of the transfer unit 110.

  One or more heating units 122 are installed in a space between the partition walls 1211 through brackets (not shown) or holders (not shown), and generate heat when heated by an external power supply. Can be formed by a cable.

  Such a heating unit 122 can increase the shelf life of nori by thermally drying the laver transferred by the transfer unit 110 to remove moisture.

  The discharge unit 130 is supplied with the dried laver from the transfer unit 110 and discharges it to the outside, and includes an auxiliary transfer unit 131 and a discharge member 132.

  The auxiliary transfer unit 131 may be formed by a known conveyor.

  The auxiliary transfer unit 131 is located on one side of the transfer unit 110 and receives the dried laver from the transfer unit 110 and transfers it to the discharge member 132 side.

  The discharge member 132 discharges the dried laver supplied from the auxiliary transfer unit 131 to a collection plate 133 located on one side, and includes a rotating shaft 1321 and a discharge blade unit 1322.

  The rotating shaft 1321 is installed between frames 140 that are spaced apart from each other on one side of the auxiliary transfer unit 131, and is rotated on the spot by receiving a driving force from a motor (not shown).

  The discharge blade part 1322 is formed in a circular rod shape having a certain length and diameter, and is formed at intervals from each other along the longitudinal direction and the circumferential direction of the rotating shaft 1321.

  A support plate 134 having a downwardly inclined shape is formed on one side of the auxiliary transfer unit 131, and the dried laver dropped from the auxiliary transfer unit 131 is seated on the support plate 134.

  A cut hole 1341 is formed in the support plate 134 along the longitudinal direction, and a plurality of such cut holes 1341 are formed at intervals from each other along the width direction of the support plate 134. The

  The discharge wing part 1322 passes the space between the incision hole 1341 and the support plate 134 and the frame 140 at the time of rotation, and transports the seaweed seated on the support plate 134 to the collection plate 133, The seaweed transferred to the collecting plate 133 can be packaged and delivered to the supplier.

  The apparatus for removing moisture from the direct-fired product according to the present invention 100 automatically burns the moisture contained in the seaweed through the transfer unit 110, the drying unit 120, and the discharge unit 130 after the seaweed is baked at an appropriate temperature by the direct-fired baking apparatus 1. Can be removed, and can provide seaweed with excellent quality.

  The present invention has been described above with reference to the embodiments shown in the drawings. However, the present invention is not limited to this, and various modifications or other embodiments within the scope equivalent to the present invention can be made by a person having ordinary knowledge in the technical field to which the present invention belongs.

DESCRIPTION OF SYMBOLS 1 Direct-fire baking machine 10 Main body 10a Installation space 11 Wheel 12 Seating protrusion
Reference Signs List 13 Partition 14 Partition 15 Rotating guide 16 Transmitter 161, 1321 Rotating shaft 20 Heating unit 21 Fixed base 211 Fixed guide 22 Heating unit 221 Power supply unit 30 Baking unit 30a Inserting groove 31 Frame 31a Through hole 40 Temperature sensor 50 Control Panel 51 Temperature control unit 52 Liquid crystal display unit 60 Heat storage unit 61 Intake hole 62 Discharge hole 70 Heat conduction unit 100 Moisture removal device 110 Transfer unit 120 Drying unit 121 Housing 1211 Partition wall 122 Heating unit 130 Discharge unit 131 Auxiliary transfer unit 132 Discharge member 1322 Discharge wing 133 Collecting plate 134 Support plate 1341 Cutting hole 140 Frame

Claims (3)

A main body with a mounting space at the top;
A heating unit that is mounted in the mounting space of the main body and operates to generate heat;
Located on the upper side of the heating part, a direct-fired pottery is seated on the upper surface, and a grilled part that is heated by the heating operation of the heating part to burn the direct-fired pottery,
A plurality of suction holes are installed in the mounting space of the main body, a storage space is formed therein, and high-temperature air existing in the mounting space of the main body is sucked into the storage space and stored on the floor surface. A heat storage part formed and formed on the upper surface with a plurality of discharge holes that allow high-temperature air stored in the storage space to be transmitted to the baking part;
A heat conduction unit installed inside the heat storage unit and absorbing air stored in the heat storage unit and conducting it to the baking unit;
The heating unit is
A fixed base which is arranged on the floor surface of the mounting space of the main body, and a plurality of fixed guides are formed on the upper surface so as to be spaced apart from each other;
A heating part that is mounted in a space formed between two adjacent fixed guides and heats the grilled part by a heating operation;
An insertion groove penetrating left and right is formed in the grilled portion, and a temperature measurement sensor for measuring the temperature of the grilled portion and turning the heating unit on or off is installed in the insertion groove. Characterized by the
Direct flame grill.   2. The direct fire according to claim 1, wherein the main body is provided with a temperature adjustment unit for adjusting a heat generation temperature of the heat generation unit and a liquid crystal display unit for displaying the temperature of the heat generation unit numerically. Bakeware.   The direct-fired baking apparatus according to claim 1, wherein the grilled portion is formed of any one selected from barleystone, a quartz plate, and a metal plate.

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