JP2024022099A - grill - Google Patents

Abstract

An object of the present invention is to provide a grill capable of substantially uniformly heating food to be cooked in a heating chamber regardless of its placement location. A heating plate 12 is provided behind a combustion part 10 of a grill burner 8. The heating plate 12 is arranged from the upper wall of the heating chamber 2 to the heating chamber at a position crossing the path in which the exhaust gas flows from the heating chamber 2 to the exhaust passage 4 in order to generate radiant heat to the food to be cooked W by contact with the exhaust gas. It is installed in an inclined position that gradually descends toward the rear of 2. [Selection diagram] Figure 1

Description

The present invention relates to a grill for cooking grilled foods and the like.

Conventionally, grills have been known in which a pair of grill burners installed near the side walls of a heating chamber heat a hot plate installed above between the two grill burners, and the food to be cooked is heated by radiant heat obtained from the hot plate. (See Patent Document 1 below).

JP2006-038267A

However, since the hot plate included in the above conventional grill is heated from below by the flames of the grill burners located below both sides of the hot plate, uneven heating of the hot plate may occur. When uneven heating of the hot plate occurs, it is difficult for the radiant heat from the hot plate to be generated uniformly over the entire lower surface of the hot plate, which may cause uneven baking of the food to be cooked.

In recent years, in this type of grill, not only grilled fish cooking but also toast cooking using bread as an object to be cooked is performed. Bread needs to be baked on a flat surface over a relatively wide area, but if the radiant heat from the hot plate is unevenly generated, the surface of the bread when baked may vary depending on where the bread is placed in the heating chamber. There is an inconvenience that the baked color becomes uneven. Furthermore, since the surface of toast has a noticeable burnt color, toast that is not evenly browned is not desirable at the dining table.

In view of the above-mentioned points, an object of the present invention is to provide a grill capable of substantially uniformly heating the food to be cooked in the heating chamber regardless of the location where the food is placed.

In order to achieve such an object, the first invention provides a placing member having a placing surface on which a food to be cooked can be placed, a heating chamber that stores the placing member so as to be freely put in and taken out from a front opening, and a grill door that freely opens and closes the front opening of the heating chamber; a surface combustion type grill burner that is provided on the upper wall of the heating chamber and has a combustion section that burns fuel gas downward in the heating chamber; an exhaust passage connected to a rear part of the heating chamber and guiding exhaust gas generated from the combustion section in an exhaust direction; and a hot plate located at the rear of the combustion section of the grill burner, the hot plate comprising: In order to generate radiant heat to the food to be cooked by contact with the exhaust gas, the exhaust gas gradually descends from the upper wall of the heating chamber toward the rear of the heating chamber at a position where the exhaust gas crosses a path toward the exhaust passage. It is characterized by being inclined so that the

The food to be cooked located directly under the combustion section of a surface combustion type grill burner is heated substantially uniformly by the flame formed in the planar shape of the combustion section. On the other hand, the food to be cooked at the rear of the combustion section (on the back side of the heating chamber) is a position where it is difficult to receive heat from the flame of the combustion section, but the radiant heat of the hot plate in the present invention allows the food to be cooked to be heated by the flame of the combustion section. Heating is equivalent to heating by.

To explain in more detail, the hot plate in the present invention is provided across the path of the exhaust gas toward the exhaust passage, thereby ensuring that when the exhaust gas generated from the combustion section heads toward the exhaust passage, the hot plate come into contact with. Moreover, the hot plate is tilted so that it gradually descends from the top wall of the heating chamber toward the rear of the heating chamber, so the exhaust gas that comes into contact with the hot plate is guided by the slope and flows while spreading uniformly. form.

In this way, the hot plate is heated substantially uniformly over the entire hot plate by the exhaust gas, and radiant heat toward the food to be cooked is generated substantially uniformly on the hot plate. Due to this radiant heat, it is possible to sufficiently heat the food to be cooked even if it is located at the back of the heating chamber where the heat of the flame of the combustion part cannot reach, and the food to be cooked on the mounting surface of the mounting member can be heated sufficiently. Even heat distribution can be obtained.

Therefore, the food to be cooked on the mounting surface of the mounting member can be heated substantially uniformly, almost regardless of the location where the food is placed, and the food can be cooked to a uniform degree of cooking. Furthermore, by providing the hot plate, it is possible to make the combustion section smaller and obtain a sufficient amount of heat, so it is possible to downsize the grill burner and reduce costs.

Note that although the hot plate in the present invention crosses the path of exhaust gas toward the exhaust passage, it does not block the exhaust passage, but is provided so that a suitable passage of exhaust gas is maintained.

In the grill of the first aspect of the invention, the hot plate is provided with a plurality of vent holes through which the exhaust gas passes (second aspect). According to this, since the exhaust gas passes smoothly through the hot plate, a relatively large amount of exhaust gas can be brought into contact with the hot plate.

Furthermore, in the grill of the second aspect of the invention, the vent hole includes a louver portion that projects toward the lower surface of the hot plate (third aspect).

Since the ventilation hole formed in the hot plate includes the louver portion, exhaust gas comes into contact with the louver portion when passing through the ventilation hole. Thereby, the hot plate is efficiently heated by contact with the exhaust gas, and the temperature of the entire hot plate can be raised substantially uniformly to a high temperature. Therefore, while maintaining a smooth flow of exhaust gas, more radiant heat can be radiated from the hot plate toward the food to be cooked, and the food to be cooked can be heated substantially uniformly.

Further, in any of the grilles according to the first to third inventions, the heating plate is characterized in that a high emissivity paint is coated on the surface (fourth invention).

As the high emissivity paint, for example, a paint containing a black pigment or the like can be used, and by applying it to the surface of the hot plate, it is possible to increase the generation of radiant heat from the hot plate.

Furthermore, in any of the grilles according to the first to fourth inventions, the front end of the combustion section of the grill burner is located substantially directly above the front end of the mounting surface of the mounting member, and is located substantially directly above or rearward from directly above the rear end of the placement surface of the placement member (fifth invention).

According to this, heating of unnecessary parts can be suppressed, so that the food to be cooked can be heated efficiently.

FIG. 1 is an explanatory sectional view showing a main part of a grill according to an embodiment of the present invention in a side view. FIG. 2 is an explanatory cross-sectional view showing main parts of the grill of the present embodiment as viewed from the front. FIG. 2 is a perspective view showing a hot plate employed in the grill of this embodiment. FIG. 3 is an explanatory diagram showing a cooked object for explaining the effect of the grill of the present embodiment.

An embodiment of the present invention will be described based on the drawings. The grill 1 of this embodiment shown in FIGS. 1 and 2 is built into a gas stove (not shown), and includes a heating chamber 2, a grill door 3 that opens and closes the front opening of the heating chamber 2, and a grill door 3 that opens and closes the front opening of the heating chamber 2. It has an exhaust passage 4 extending rearward from the end.

A tray-shaped mounting member 5 is accommodated within the heating chamber 2 . The placement member 5 has a placement surface 6 on which the food to be cooked W is placed. The mounting surface 6 is provided on the inner flat part of the mounting member 5. The mounting member 5 is detachably supported by a support frame 7 that is integrally connected to the grill door 3, and by pulling the grill door 3 toward the front of the heating oven 2, the front side of the heating oven 2 is opened. At the same time, the mounting surface 6 of the mounting member 5 is pulled out to the front of the heating chamber 2 and exposed.

An upper burner 8 is provided on the upper wall of the heating chamber 2. The top burner 8 is of a surface combustion type, and includes a distribution chamber 9 to which fuel gas is supplied, and a combustion section 10 having a large number of flame holes (not shown) formed on the lower surface of the distribution chamber 9. . The combustion section 10 burns the fuel gas downward within the heating chamber 2. The top burner 8 corresponds to the grill burner of the present invention.

As shown in FIG. 2, bottom burners 11 that form a flame laterally inward are arranged at the lower portions of both sides of the heating chamber 2 in the lateral direction (portions lower than the mounting member 5). . The food to be cooked W placed on the placement surface 6 of the placement member 5 is heated from above and below by the upper burner 8 and the lower burner 11.

A fuel gas supply pipe (not shown) is connected to the upper burner 8 and the lower burner 11. The fuel gas supply pipe supplies fuel gas to be burned in the combustion section 10.

The combustion area of the combustion part 10 of the top burner 8 is smaller than the mounting surface 6 of the mounting member 5. Thereby, heating of unnecessary portions due to combustion in the combustion section 10 of the upper burner 8 is suppressed, and the amount of fuel gas consumed can be suppressed. Moreover, since the grill combustion body 9 of the top burner 8 can be made smaller, the top burner 8 can be made smaller.

Further, the front end of the combustion section 10 of the top burner 8 is located approximately directly above the front end of the mounting surface 6 of the mounting member 5 (a deviation of 1 to 2 cm in the front-rear direction from directly above is allowed). According to this, the portion located on the front side of the food to be cooked W placed on the placement surface 6 of the placement member 5 can be baked well.

Further, a hot plate 12 is provided on the back side of the heating chamber 2 and behind the combustion section 10. The hot plate 12 is provided at a position that crosses a path through which exhaust gas from combustion in the combustion section 10 of the upper burner 8 flows from the heating chamber 2 into the exhaust passage 4.

As a result, relatively high temperature exhaust gas heading toward the exhaust passage 4 comes into contact with the hot plate 12 . The hot plate 12 that has come into contact with the exhaust gas is heated by the heat of the exhaust gas.

Furthermore, the hot plate 12 is in an inclined position such that it gradually descends from the upper wall of the heating oven 2 toward the rear of the heating oven 2. The rear end of the hot plate 12 is located further back than directly above the rear end of the mounting surface 6 of the mounting member 5. Thereby, the radiant heat of the heated hot plate 12 can be directed toward the food W. Note that the hot plate 12 may be provided such that its rear end is located directly above the rear end of the mounting surface 6 of the mounting member 5.

As shown in FIG. 3, the hot plate 12 includes a plate surface portion 12a in which a plurality of ventilation holes 13 are formed, and connecting pieces 12b that extend from both sides of the plate surface portion 12a and are connected and fixed to the inner wall of the heating chamber 2. ing. The ventilation hole 13 is formed by louver processing and includes a louver portion 14 that projects downward. A gap is formed below the hot plate 12, and exhaust gas that has not passed through the ventilation holes 13 passes through the gap.

The exhaust gas generated by the combustion section 10 hits the hot plate 12 , passes through the ventilation hole 13 , and flows into the exhaust passage 4 . As described above, since the ventilation holes 13 are formed in the hot plate 12, exhaust gas can be removed from the surface of the hot plate 12 other than the ventilation holes 13 without interfering with the flow of exhaust gas from the heating chamber 2 toward the exhaust passage 4. can receive heat.

Further, since the vent hole 13 includes the louver portion 14, the exhaust gas also comes into contact with the louver portion 14 when passing through the vent hole 13. As a result, the hot plate 12 can receive a relatively large amount of heat from the exhaust gas through the plate surfaces other than the ventilation holes 13 and the louver portion 14.

As shown in FIG. 1, the louver portion 14 protrudes to the lower surface side of the hot plate 12. At this time, by forming it along the slope of the hot plate 12, the radiant heat from the louver portion 14 can be absorbed. It can be generated toward the food W on the mounting surface 6 of the member 5.

Furthermore, the hot plate 12 can generate radiant heat by receiving heat upon contact with exhaust gas even if the surface is unpainted; This allows even more radiant heat to be generated. Note that the high emissivity paint also includes high emissivity paint.

Examples of the high emissivity paint applied to the surface of the hot plate 12 include matte black pigments, such as ceramic paints, carbon-based paints, and paints containing iron oxide-based inorganic pigments.

The grill 1 of the present embodiment includes the hot plate 12 having the above-mentioned configuration, so that radiant heat is generated from the heated hot plate 12 when the exhaust gas comes into contact with it, and the grill The amount of heating for the food W to be cooked can be increased. The radiant heat from the combustion part 10 of the upper burner 8 and the hot plate 12 allows the food to be cooked W to be cooked well without uneven cooking.

Here, a comparative test of the degree of baking was conducted using bread as the food to be cooked W, and the effectiveness of the hot plate 12 was confirmed. The test was conducted using a conventional grill that does not include a hot plate 12 and a grill 1 of the present embodiment that includes a hot plate 12, with the heating time being the same. The results were as follows.

As shown in FIG. 4A, the bread W toasted using a conventional grill without a hot plate 12 has a higher grill mark on the bread W on the back side of the heating oven 2 than the bread W on the front side of the heating oven 2. There was almost no coating on the cake, and the uneven baking was noticeable. This is because the flow of exhaust gas increases on the back side of the heating chamber 2 that approaches the exhaust passage 4, and the rear end portion R of the bread W located at the back side of the heating chamber 2 (the part surrounded by the two-dot chain line in the figure) This is thought to be due to a decrease in heat transfer to.

On the other hand, the bread W toasted using the grill 1 of this embodiment equipped with the hot plate 12 has moderate grill marks throughout, as shown in FIG. 4B, and the unevenness of grilling has been improved. It was confirmed that In this way, it has become clear that by providing the hot plate 12, the bread W can be heated substantially uniformly, regardless of where it is placed.

In addition, in this embodiment, as shown in FIG. 3, although the ventilation hole 13 of the hot plate 12 was equipped with the louver part 14, it is not limited to this. For example, although not shown, the louver portion 14 may not be provided in the ventilation hole 13 of the hot plate 12. By not providing the louver portion 14, the amount of radiant heat is smaller than that of the hot plate 12 of this embodiment, but the configuration of the hot plate 12 is simplified and costs can be reduced.

Alternatively, although not shown, the ventilation holes 13 of the hot plate 12 may not be provided. In this case, a gap is formed not only below the hot plate 12 but also around it so that the exhaust gas can pass through, and the contact of the exhaust gas to the center of the hot plate 12 is small compared to the hot plate 12 of this embodiment. However, since processing of the hot plate 12 becomes extremely easy, costs can be further reduced.

Moreover, in this embodiment, although the tray-shaped mounting member 5 is shown, you may employ|adopt a gridiron as a mounting member other than this.

Further, as shown in FIG. 2, the grill 1 of this embodiment is provided with lower burners 11 at the lower portions of both sides of the heating chamber 2 in the lateral direction. It can be applied even if it is not a grill.

1... Grill, 2... Heating chamber, 3... Grill door, 4... Exhaust passage, 5... Placement member, 6... Placement surface, 8... Top burner (grill burner), 10... Combustion part, 12... Hot plate, 13...Vent hole, 14...Louver part, W...To be cooked (bread).

Claims (5)

a placing member having a placing surface on which a food to be cooked can be placed;
a heating cabinet that stores the above-mentioned mounting member so as to be freely put in and taken out from the front opening;
a grill door that freely opens and closes the front opening of the heating storage;
a surface-combustion type grill burner that is provided on the upper wall of the heating chamber and has a combustion section that burns fuel gas downward in the heating chamber;
an exhaust passage connected to a rear part of the heating chamber and guiding exhaust gas generated from the combustion section in an exhaust direction;
a hot plate located behind the combustion part of the grill burner,
The heating plate is arranged on the upper wall of the heating chamber at a position that crosses a path through which the exhaust gas flows from the heating chamber into the exhaust passage in order to generate radiant heat to the food to be cooked through contact with the exhaust gas. A grill characterized in that it is installed in an inclined position gradually descending from the heating chamber toward the rear of the heating chamber. The grill according to claim 1,
The grill, wherein the hot plate includes a plurality of vent holes through which the exhaust gas passes. The grill according to claim 2,
The grille is characterized in that the ventilation hole includes a louver portion that protrudes toward a lower surface of the heating plate. The grill according to any one of claims 1 to 3,
The grill is characterized in that the heating plate has a surface coated with high emissivity paint. The grill according to any one of claims 1 to 3,
The front end of the combustion part of the grill burner is located directly above the front end of the mounting surface of the mounting member,
A grill characterized in that the rear end of the hot plate is located directly above the rear end of the mounting surface of the mounting member or rearward from directly above.