JP2869455B2 - Smokeless cooker - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pottery, a smokeless roaster for grilling meat, vegetables, fish and the like without raising smoke, and a smokeless fryer for raising meat, vegetables, fish and the like with oil. The present invention relates to a smokeless heating cooker.

[0002]

2. Description of the Related Art Many heating cookers for baking foods, such as a roaster, a roaster for BBQ, a fryer, and frying with oil, have been known. Generally, these cookers can be divided into a roaster, in which food is heated by directly receiving heat from a heat source, a roaster for roasting meat, and a fryer, which heats food through oil. However, both types of heating cookers are devices that heat from below using gas, charcoal, or electricity as a heat source.

[0003] Since heating is performed from below, the heated (light) air naturally rises upward. As the heated air rises while baking food such as meat or fish, the smoke, smell, or oil or fat of the meat or fish is mixed into the air as fine particles and diffuses into the surroundings and the room. Also in a fryer, heated air containing particles mixed with oil and moisture rises above the cooker and spreads around and indoors when frying the fried food.

[0004] In particular, in a roast meat roaster in a barbecue store, heated air mixed with particles such as smoke, smell, oil, etc. from the roasted meat rises from the roast meat roaster, and is easily filled in the room. However, it was difficult to provide sufficient ventilation.

For this reason, a roaster for roasting meat has been developed which is capable of sucking air from below the heat source or from below the heat source with a suction device such as a sirocco fan and discharging dirty air to the outside of the room through an intake duct and an exhaust duct. Have been.
With such a roasting meat roaster, fine particles such as smoke and oil rising upward can escape directly to the outside without leaving inside the room.

[0006]

However, if air is suctioned from below the heat source or from below the surroundings using a powerful suction device, for example, a sirocco fan, the indoor air is also absorbed due to the strong suction force. It is sucked in.

[0007] Therefore, particularly in an environment where a roaster for regular BBQ is used, such as in a BBQ restaurant, a large amount of air cooled in summer is constantly sucked and released outside the room. In addition to the above, there is a problem in that cooling is extremely expensive because these devices are fully operated.

Further, in order to discharge the sucked air to the outside of the room, it is necessary to provide an intake duct and an exhaust duct below the floor of the room or behind the ceiling, so that it may be difficult to perform facility construction. There was a problem that cost too much.

Further, even through a dust removing device such as a dust removing filter for removing smoke, oil, etc. from the sucked air, it is difficult to completely remove fine particles such as odors from the air discharged from the exhaust duct. There is a problem that a complaint is generated from a nearby environment because the air in which the odor or the like remains is discharged as it is.

[0010] Furthermore, there is a problem that oils and fats accumulated in the intake duct, the exhaust duct, the dust filter or the like are ignited by some trigger and easily cause a fire. But there was a problem that was serious.

[0011]

In order to solve these problems, a tabletop is provided on the table surface, and a heat source is provided at a lower central portion of a cooking device mounting portion which is opened substantially at the center of the tabletop. A top plate having an air blowing port for blowing air from above the surroundings of the heating cooking section toward the heating cooking section, the upper surface is provided at the same height as the top plate surface in a detachable manner in the cooking device mounting section, and as an air blowing port. A large number of small holes are provided in the inner peripheral surface of the top plate, and the air blow port has a blower on the upstream side of the air passage, communicates with the outside by a blow duct, and is located around the cooking portion at a position below the air blow port. An air intake section having an air intake port is provided at an upper position, and the air intake section communicates with the outside by an exhaust duct at a downstream portion, and an intake fan, a dust collector, and a deodorant section are provided in an air passage to the exhaust duct, Propose an air amount per unit time that is blown from the air blowing port by the wind machine, smokeless cooking device, characterized in that substantially the same amount and an air amount sucked from the air intake port by the intake fan.

A top plate is provided on the surface of the table, and a heat source is provided at a lower center portion of the cooking device mounting portion which is opened substantially at the center of the top plate, and air is supplied from above the periphery of the cooking portion above the heat source toward the cooking portion. A top plate with an air blow port for blowing air is removably provided on the cooker mounting part with the upper surface almost at the same height as the top plate surface, and a number of small holes are provided on the inner peripheral surface of the top plate as air blow holes. An air suction unit having an air suction port is provided at a position below the air blow port and around the heating cooking unit, and the air sucked by the circulation suction fan from the air suction port is supplied to a dust collector, a cooler, and a deodorizer. The present invention proposes a smokeless heating cooker having a circulating air passage that is blown from the air blowing port toward the heating cooking section again after passing, and wherein the heat source is a heat source capable of heating without oxygen.

An electric heater serving as a heat source and an oil tank serving as a cooking section are provided integrally with an electric heater serving as a heat source in an outer frame made of a fire-resistant plate-like body. An air intake port, which is an air intake section, is opened immediately above the oil tank, and an air blow port, which is an air blow section, is opened above the air intake port, and the air blow port is connected to the circulation air blow path. The circulating air blow path is located at the downstream end, formed between the outer frame and the inner frame provided inside the outer frame, communicates with the circulating suction fan via a cooling device at the upstream portion, and Upstream from is a circulating air intake path, the circulating air intake path is an air passage that uses the inner frame and the space inside the inner frame, and sequentially communicates with the pre-filter and the electric dust collector,
A smokeless heating cooker characterized by positioning an air intake port at an upstream end is proposed.

[0014]

[0015]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described with reference to the drawings showing an embodiment. First of the smokeless heating cookers of the present invention
FIG. 1 is an explanatory front sectional view of a smokeless roast roast for smokeless meat 1a according to an embodiment, FIG. 2 is an enlarged perspective view near a cooking device mounting portion in a state where a heating cooking portion is removed, and a second embodiment of the present invention. Roaster 1 for smokeless grilled meat with a circulating air passage
This will be described with reference to FIG. 3 which is a front sectional view of FIG. 3B and FIG. 4 which is a front sectional explanatory view of a smokeless fryer 1c having a circulating air passage according to a third embodiment.

First, a smokeless roaster for grilled meat 1a according to a first embodiment will be described with reference to FIGS. The smokeless roaster for grilled meat 1a is provided with a top plate 2 on the table surface, and a cooking device mounting portion 3 is provided by opening a substantially central portion of the top plate 2. A heat source 6 is provided at the lower center of the cooking attachment unit 3. The planar shape of the cooker mounting portion 3 may be a circular, square or rectangular opening, and depends on the planar shape of the top plate 2 serving as a roasting table surface. In this embodiment, the cooking device mounting portion 3 is open in a circular shape in plan view.

A top plate 4 is provided around the cooking device mounting portion 3. The top plate 4 is formed in accordance with the planar shape of the cooking device mounting portion 3. In this embodiment, since the cooking device mounting portion 3 is circular, the top plate 4 is formed in a ring shape in plan view, and the outer shape of the ring substantially matches the inner shape of the cooking device mounting portion 3. The top plate 4 has an upper surface 4a of width 1
It is provided in a detachable manner around the cooker mounting portion 3 so as to be located in a ring shape having a width of 0 to 40 mm and substantially at the same height as the surface of the top plate 2. The top plate 4 bends the inner edge of the upper surface 4a downward to form a wheel inner peripheral side surface 4b.

On the inner peripheral side surface 4b of the top plate 4,
A plurality of air blowing ports 4c, which are air blowing sections, are opened toward the center of the wheel. Depending on the size, several to several tens of air blowing ports 4c are provided. In the air blowing port 4c of this embodiment, a large number of small holes having a length of 5 to 20 mm and a width of 5 to 20 mm are opened at intervals of 5 to 10 mm. The space between the upper surface 4a of the top plate 4 and the inner peripheral side surface 4b is defined as an air blowing path 5.

The air blowing path 5 has a downstream end provided with an air blowing port 4c.
The upstream end communicates with the air duct 11 via the air blower 10 and opens outside the room. In this embodiment, the air blowing port 4c is open toward the center of the roaster, which is the heating cooking unit 9.

The heat source 6 is a heater located at a lower portion of the central portion of the cooking device mounting portion 3 and using a fuel such as gas, charcoal, or electricity. In this embodiment, the gas burner 60 is used. The gas burner 60 serving as the heat source 6 has the concave portion 3 in plan view.
The combustion unit 60 is provided at a substantially central portion of the drain van 8 supported by the inner casing 7.
Position a. Reference numeral 60b is a gas feed passage.

The combustion part 6 of the gas burner 60 as the heat source 6
A heating cooking unit 9 is detachably provided on the drain bun 8 at a position above 0a. The heating cooking unit 9 is located below the air blowing port 4c, and is made of a grill or a roasting plate or the like. The rostor 9 is a refractory plate such as an iron plate, a ceramic plate, or a wire mesh that can heat and cook meat, vegetables, and the like.

An air intake port 12a is an air intake section. The air intake port 12a opens as an upstream end of the air intake path 12 at a position above and around the roaster 9 serving as a heating and cooking unit. The air intake passage 12 is provided in the air passage,
3, an intake fan 14 and a deodorizing unit 15 are provided, and a downstream portion thereof communicates with an exhaust duct 16. A pre-filter 13 a is provided on the intake side of the electric dust collector 13.

As another embodiment, when the heating cooking unit 9 is formed by passing air such as a grill, the air intake port 12a can be opened at a position below the heating cooking unit 9. It is.

The operation of the first embodiment of the present invention will be described. When grilling meat, vegetables, etc., first, the combustion part 60a of the gas burner 60, which is the heat source 6, is ignited. At the same time or in conjunction with this, the air blower 10 in the air blow path 5 and the intake fan 14 in the air intake path 12 are operated. Then, air (air) from outside passes through the air duct 11,
It is sent into the air blowing path 5.

Further, the air passes through the air blowing path 5 and is blown from the air blowing port 4c of the top plate 4 onto a burning object (not shown) such as grilled meat on the roaster 9 serving as a heating and cooking unit. .

[0026] Above the periphery of the roaster 9 and at the air blowing port 4
The air from the outside of the room blown from the air blowing port 4c is immediately burned from the air suction port 12a opened at a position below the air blowing port 12a by the operation of the suction fan 14, and is blown from the room. The air including the air to be lifted is taken in from the air intake port 12a. At this time, the fine particles including smoke, smell, and oil coming from the grilled meat and the like are simultaneously sucked together with the air, pass through the pre-filter 13a, the electric dust collector 13, further pass through the deodorizing section 15, and are dust-removed and deodorized. The air is exhausted outside and outside through the exhaust duct 16. The amount of air blown from the air blow port 4c per unit time is almost the same as the amount of air blown from the air suction port 12a by the suction fan 14 per unit time.

Therefore, what is sucked by the intake fan 14 is the outdoor air coming out of the air blow port 4c, and the indoor air is hardly sucked from the air intake port 12a.

Next, a smokeless roaster for grilled meat 1b having an air circulation path according to a second embodiment of the present invention will be described with reference to FIG. Smokeless roaster for grilled meat 1b
A top plate 2 is provided on the surface of a table, and a cooker mounting portion 3 is provided by opening a substantially central portion of the top plate 2. A heat source 6 (61) is provided at a position below the center of the cooking device mounting portion 3. The planar shape of the cooker mounting portion 3 may be a circular, square or rectangular opening, and depends on the planar shape of the top plate 2 serving as a roasting table surface. In this embodiment, the cooking device mounting portion 3 is open in a circular shape in plan view.

A top plate 4 is provided around the cooking device mounting portion 3. The top plate 4 is formed in accordance with the planar shape of the cooking device mounting portion 3. In this embodiment, since the cooking device mounting portion 3 is circular, the top plate 4 is formed in a ring shape in plan view, and the outer shape of the ring substantially matches the inner shape of the cooking device mounting portion 3. The top plate 4 has an upper surface 4a of width 1
It is provided in a detachable manner around the cooker mounting portion 3 so as to be located in a ring shape having a width of 0 to 40 mm and substantially at the same height as the surface of the top plate 2. The top plate 4 bends the inner edge of the upper surface 4a downward to form a wheel inner peripheral side surface 4b.

On the inner peripheral side surface 4b of the top plate 4,
A plurality of air blowing ports 4c, which are air blowing sections, are opened toward the center of the wheel. Depending on the size, several to several tens of air blowing ports 4c are provided. In the air blowing port 4c of this embodiment, a large number of small holes having a length of 5 to 20 mm and a width of 5 to 20 mm are opened at intervals of 5 to 10 mm. A space between the upper surface 4a of the top plate 4 and the inner peripheral side surface 4b is
Set to 0.

The heat source 61 is a heater that can be heated without oxygen using a material such as electricity, for example, an electric heater 61 such as an IH heater, a halogen heater, a nichrome heater, and a gradient heater. The electric heater 61 includes the cooking device mounting unit 3.
It is installed below the center.

A heating cooking unit 9 is detachably provided on the drain bun 8 above the electric heating unit 61a of the electric heater 61 and below the air blowing port 4a of the top plate 4. The heating cooking unit 9 is located below the air blowing port 4c, and is made of a grill, a roast or the like. The rostor 9 is a refractory plate such as an iron plate, a ceramic plate, or a wire mesh that can heat and cook meat, vegetables, and the like.

The circulating air blowing passage 50 has a downstream end opened as an air blowing port 4c, and an upstream end communicates with a downstream end of the circulating air intake passage 51 via a cooling device 52 to form a closed circulating air passage. Has formed.

Reference numeral 12a denotes an air intake port which is an air intake section. The air intake port 12a opens as an upstream end of the circulating air intake path 51 at a position above and around the roaster 9 serving as a heating and cooking unit. In the circulation air intake passage 51, a pre-filter 13a, an electric dust collector 13, a circulation suction fan 53, and a cooling device 52 are sequentially provided in the circulation air intake passage. The cooling device 52 communicates with the circulating air blowing passage 50 to form a circulating air passage. The cooling device 52 uses cold water in this embodiment, but other cooling agents can be used.

Further, a deodorizing device 15 is provided in the circulation air passage.
May be provided, and a blowing fan (not shown) may be additionally provided in the circulation air blowing path 50.

As another embodiment, when the heating cooking unit 9 is formed by passing air such as a grill, the air intake port 12a is opened at a position below the heating cooking unit (the grill). It is also possible to make it.

Next, the operation of the second embodiment of the present invention will be described. When baking meat, vegetables, and the like, first, an electric heater 61 as a heat source is energized to heat the electric heater 61a. Simultaneously or in conjunction with the circulation suction fan 5
Activate 3 If an auxiliary fan is installed, operate it at the same time. By the operation of the circulation suction fan 53, the air in the circulation air passage starts to move and circulate.エ ア Air circulating in the circulating air passage is
3 through the cooling device 52 (if there is a deodorizing device 15), the air is blown through the air blowing passage 50 from the air blowing port 4c of the top plate 4 onto the burnable meat or the like (not shown) on the roast 9. Is done. In this air, all of the air blowing ports 4c are open toward the rostr 9.

[0038] Above the periphery of the roaster 9 and at the air blowing port 4
c, air is sucked in from the air suction port 12a opened through the circulating air suction passage 51 by the operation of the circulating suction fan 53, and the circulating air blown from the air blowing port 4c is immediately consumed by grilled meat or the like. Is drawn into the circulation air intake passage 51 from the air intake port 12a through the vicinity of the object to be burned. At this time, smoke, smell, fine particles including oil, etc., from the meat to be roasted are simultaneously sucked together with the circulating air, and the pre-filter 13a in the circulating air intake passage 51, the electric dust collector 13
Pass through. At this time, the circulating air is once dedusted and deodorized. Further, the circulating air is cooled by passing through the cooling device 52, and then is drawn into the circulating air blowing passage 50 again and is blown from the air blowing port 4c onto the roaster 9 to circulate. In this way, the circulating air passes through the vicinity of the material to be burned, removes smoke, smell, and the like generated from the grilled meat and the like, deodorizes, cools, and is blown again.

Therefore, according to the second embodiment, smoke, odor, and oil-containing particles from a burning object such as grilled meat are sucked while hardly sucking the air in the room where the smokeless roaster is installed. Because air is circulated, there is no need to install an exhaust duct or intake duct that communicates with the outside. Further, since the heater is a heat source that can be heated without oxygen, it is not necessary to consider the amount of oxygen in the circulating air.

Finally, a smokeless fryer 1c according to a third embodiment of the present invention will be described with reference to FIG. The smokeless fryer 1c includes an electric heater 62 as the heat source 6 in an outer frame 20 made of a refractory plate such as stainless steel.
Immediately above the electric heater 62, the oil tank 21, which is a cooking unit, is provided. The electric heater 62 is a heater that can be heated without oxygen using a material such as electricity, for example, an electric heater such as an IH heater, a halogen heater, a nichrome heater, and a radiant heater, and is integrated with the oil tank 21 directly below the oil tank 21. Is provided.

An air intake port 22 serving as an air intake section is opened immediately above the oil tank (heating cooking section) 21 around the oil tank 21, and an air blow port 23 serving as an air blow section is provided above the air intake port 22. Open. Therefore, the air intake port 22 is located and opened at a position below the air blow port 23 located above the periphery of the oil tank 21.

The air blowing port 23 is located at the downstream end of the circulating air blowing path 24. The circulating air blowing path 24 includes the outer frame 20,
It is an air passage formed between the inner frame 25 and the inner frame 25 provided at an interval of about 30 to 300 mm inside the air passage. The circulation air blowing passage 24 communicates with a circulation suction fan 28 via a cooling device 27 at an upstream portion thereof.

The air intake 21 is located at the upstream end of the circulation air intake passage 26. The circulating air intake passage 26 includes an inner frame 25,
It is an air passage using a space inside the inner frame 25, and communicates with the pre-filter 29a and the electrostatic precipitator 29 in order, and communicates with the circulation suction fan 28 at the downstream end.

The air circulates through the circulation suction fan 28 as the center of air circulation and as a driving force. That is, the circulation air blowing passage 2 passes through the cooling device 27 from the circulation suction fan 28 and
4 and exits above the oil tank 21 from the air blow port 23.
Further, a circulation air passage which enters the circulation air intake passage 26 from the air intake port 22 opened above the oil tank 21 below the air vent 23 and returns to the circulation suction fan 28 via the pre-filter 29a and the electric dust collector 29.

The deodorizing device 15 is provided in the circulation air passage.
May be provided, and a blowing fan (not shown) may be additionally provided in the circulation air blowing path 50.

Next, the operation of the third embodiment of the present invention will be described. When baking meat, vegetables, and the like, first, an electric heater 62 as a heat source is energized and heated. At the same time or in conjunction with this, the circulation suction fan 28 is operated. By the operation of the circulation suction fan 28, the air in the circulation air passage starts to move and circulate.

The air circulating in the circulating air passage passes through the cooling device 27 from the circulating air suction fan 28 (if there is a deodorizing device 15), and flows from the circulating air blowing passage 24 to the air blowing port 23.
Through the oil tank (heating cooking unit) 21. This air is blown with all of the air blowing ports 23 opening upward of the oil tank 21 provided integrally with the upper part of the electric heater 62.

The air blown onto the oil tank 21 is sucked from the air inlet 22 together with oil-containing particles and odors from the oil tank 21 that is fried as a heating cooking unit, and is circulated through the circulating air intake passage 26. to go into.

The air sucked into the circulating air intake passage 26 is
After passing through the pre-filter 29a and the electric precipitator 29, the circulating air is once deoiled, dedusted and deodorized. Further, the circulating air is cooled by passing through the cooling device 27, and is then blown again to the circulating air blowing passage 24 to circulate. In this way, the circulating air passes over the oil tank 21 and becomes dirty, then is dust-removed, deodorized, cooled, and blown again.

Therefore, according to the third embodiment, the fried food can be fried with almost no suction of the air in the cooking room in which the smokeless fryer is installed. Also,
In order to suck smoke, odor, and oil-containing particles from the oil tank 21 and circulate the air, it is not necessary to install an exhaust duct or an intake duct communicating with the outside. Further, since the heater is a heat source that can be heated without oxygen, it is not necessary to consider the amount of oxygen in the circulating air.

[0051]

Therefore, according to the present invention, it is possible to heat and cook grilled meat and the like without sucking the air in the room, so that the air in the room that has been cooled or heated can be maintained as it is. Can be very saving.

According to the second and third aspects of the present invention, it is not necessary to install large-scale ducts such as an exhaust duct and an intake duct in order to circulate air in a compact manner. Maintenance work such as dust removal in the intake duct becomes unnecessary, and work and cost are greatly reduced. Since the circulating air passage is compact, dust removal work becomes very easy.

Further, since the air is circulated while being cooled, dust-removed, and deodorized, the odor released outside the room is reduced, and environmental deterioration to the surroundings can be prevented.

[Brief description of the drawings]

FIG. 1 is an explanatory front sectional view of a smokeless heating cooker according to a first embodiment of the present invention.

FIG. 2 is an enlarged perspective view of the vicinity of a cooking device mounting portion with a heating cooking portion removed.

FIG. 3 is a front sectional view of a smokeless heating cooker having a circulating air passage according to a second embodiment of the present invention.

FIG. 4 is an explanatory front sectional view of a smokeless fryer having a circulating air passage according to a third embodiment of the present invention;

[Explanation of symbols]

1a, 1b Smokeless roaster for grilled meat (smokeless heating cooker) 1c Smokeless fryer (smokeless heating cooker) 2 Top plate 3 Cooker mounting part 4 Top plate 4a Top plate upper surface 4b Top plate inner peripheral side surface 4c Air blower (air) (Blower section) 5 Air blower path 50 Circulating air blower path 51 Circulating air intake path 52 Cooling device 53 Circulating suction fan 6 Heat source 60 Gas burner 61, 62 Electric heater 61a Electric heating section 7 Inner casing 8 Drain bun 9 Rostor (heating cooking) Part) 10 blower 11 air duct 12 air intake path 12a air intake port (air intake part) 13a pre-filter 13 electric dust collector 14 intake fan 15 deodorizing part 16 exhaust duct 20 outer frame 21 oil tank (heating cooking part) 22 air intake port ( (Air intake section) 23 Air blow port (Air blow section) 24 Circulation Air blast path 25 within frame 26 circulating air intake passage 27 cooling system 28 circulates insufflation fan 29 electrostatic precipitator

Claims (3)

(57) [Claims] 1. A top plate is provided on a table surface, and a heat source is provided at a lower center portion of a cooking device mounting portion which is opened substantially at a center of the top plate,
A top plate having an air blower that blows air from above the heating cooking unit above the heat source toward the heating cooking unit is detachably provided on the cooking appliance mounting unit with the upper surface at approximately the same height as the top plate surface. A large number of small holes are formed on the inner peripheral surface of the top plate as an air blowing port, and the air blowing port has a blower on the upstream side of the air passage and communicates with the outside by a blow duct, and at a position below the air blow port. An air intake unit having an air intake port is provided at a position above and around the heating cooking unit. The air intake unit communicates with the outside of the room through an exhaust duct at a downstream portion, and an intake fan, a dust collector, and a gas exhaust unit are provided in an air passage to the exhaust duct. A odor section is provided, and the amount of air blown from the air blow port by the blower per unit time and the amount of air sucked from the air suction port by the suction fan are made approximately the same. Smokeless heating cooker to be. 2. A top plate is provided on the surface of the table, and a heat source is provided at a lower center portion of the cooking device mounting portion which is opened substantially at the center of the top plate.
A top plate having an air blower that blows air from above the heating cooking unit above the heat source toward the heating cooking unit is detachably provided on the cooking appliance mounting unit with the upper surface at approximately the same height as the top plate surface. A large number of small holes are provided on the inner peripheral surface of the top plate as air blowing ports, and an air suction section having an air suction port at a position below the air blowing port and above the periphery of the heating cooking section is provided. After the air sucked by the circulating suction fan passes through the dust collector, cooler, and deodorizer, it has a circulating air passage that is blown again from the air blowing port toward the cooking section, and the heat source is heated without oxygen. A smokeless heating cooker characterized by being a possible heat source. 3. An electric heater serving as a heat source and an oil tank serving as a cooking unit provided directly above the electric heater are integrally provided in an outer frame made of a refractory plate. An air intake port, which is an air intake section, is opened immediately above the oil tank around the oil tank, and an air blow port, which is an air blow section, is opened above the periphery of the air intake port. The circulating air blowing passage is located at the downstream end of the passage, formed between the outer frame and the inner frame provided inside thereof, communicates with the circulating suction fan via a cooling device at an upstream portion, and has The upstream from the fan is a circulating air intake path, and the circulating air intake path is an air passage that uses the inner frame and the space inside the inner frame, and sequentially communicates with the pre-filter and the electric dust collector,
A smokeless heating cooker wherein an air intake port is located at an upstream end.