JP3029699U - Indoor roaster smoke exhaust device - Google Patents

Abstract

(57) [Summary] [Object] The present invention aims to provide a smoke exhaust device for an indoor roaster, which is capable of promoting reliable smoke exhaust and maintaining an indoor air cooling and heating environment. . According to the present invention, an intake port of a smoke stack is arranged above a burning surface of a roaster installed in a room, and an intake of outdoor air communicating with the outside is provided around the burning surface. The smoke exhaust device for an indoor roaster is characterized in that the smoke exhausted on the burning surface is wrapped with the outdoor air to be taken in, and the smoke is exhausted through the suction port.

Description

[Detailed description of the device]

[0001]

[Technical field to which the device belongs]

 The present invention relates to a smoke exhaust device for a roaster installed indoors, and more particularly to a smoke exhaust device in which smoke exhausted on a burning surface is wrapped in outdoor air and exhausted.

[0002]

[Prior art]

 The applicant has proposed Registration No. 3019553 Utility Model and 1995 Utility Model Registration Application No. 14271 as a roaster with a smoke exhaust mechanism in which a smoke exhaust inlet is provided above the burning surface. The former is equipped with an exhaust pipe (smoke stack) that penetrates the center of the burnt surface, and the latter is equipped with an intake pipe (smoke stack) that penetrates the table top plate on the side of the burnt surface and extends to a position above the burnt surface. The smoke generated during cooking is sucked in and discharged.

[0003]

[Problems to be solved by the device]

 However, since the suction port not only sucks smoke on the burning surface but also sucks and exhausts the indoor air around it, there is a problem that cooling and heating cannot be performed.Therefore, in order to solve this problem, the air conditioning equipment must be enlarged. There is a challenge that must be met.

[0004]

[Means for Solving the Problems]

 According to the present invention, the smoke vent suction port is arranged above the burning surface of the roaster to be installed indoors, and the outdoor air communicating with the outside is provided around the burning surface and is taken in through the intake port. An object of the present invention is to solve such a problem by wrapping the smoke on the burning surface with outdoor air and sucking and exhausting the smoke from the suction port.

[0005]

[Embodiment of device]

 According to the present invention, outdoor air is continuously taken in through an inlet provided around the burnt surface of a roaster installed in a room, wraps smoke on the burnt surface, and sucks and discharges smoke through an intake port located above.

By adjusting the intake amount of outdoor air and sucking and exhausting the entire amount together with smoke, it is possible to maintain the indoor cooling and heating environment, and avoid increasing the size of the air conditioning equipment. Become.

[0007]

【Example】

 Embodiments will be described below with reference to the drawings.

FIG. 1 shows a first embodiment with a smoke exhausting mechanism of a type in which a smoke exhaust pipe penetrates the center of the baking surface and an intake port is arranged above the baking surface. A doughnut-shaped gas burner 5 for heating the grill 3 and the ceramic charcoal 4 under the grill 3 and the ceramic charcoal 4 constituting the surface 2 is surrounded by the inner 6 and the central portions of the grill 2 and the inner 6 are surrounded. The smoke exhaust pipe 7 is provided so as to penetrate through the suction pipe 7, and the suction port 7a at the upper end of the smoke exhaust pipe 7 is arranged above the baking surface 2.

A cap-shaped cap 8 which is spaced from the end of the suction port 7a is attached on the suction port 7a of the smoke exhaust pipe 7, and a lower end of the smoke exhaust pipe 7 is inclined with an oil recovery filter 9 for recovering oil in smoke exhaust. It is detachably connected to the internal oil recovery box 10. The oil recovery box 10 is connected via a fire damper 11 to an exhaust duct 12 that faces the outside through a small raised part such as a floor (pit) or a tatami room, or a duct wind passage.

An outdoor air intake 13 having a ring-shaped gap is provided between the baking surface 2 and the through hole 1b of the table top plate 1a. The intake port 13 has a space between the inner surface 6 and the inner plate 6 under the table top plate 1a. An outdoor air intake conduit 17 is formed by an outer 14 provided so as to surround it and an intake duct 16 having an upper end connected to the bottom plate of the outer 14 and an open lower end 15 to the outside of the room such as under the floor. .

Reference numeral 18 is an outdoor air intake guide attached to the outer circumference of the intake port 13. The upper end of the intake guide 18 is higher than the grill 3 and is bent inward. Further, 19 is a dust removing filter which is detachably attached to the connecting portion of the outer 14 and the intake duct 16 and is exchangeably attached, and the filter 19 may have a deodorizing function by inserting a deodorizing agent such as activated carbon therein. .

When gas is supplied to the gas burner 5 and ignited, the heated ceramic charcoal 4 is heated and burned to irradiate far infrared rays to heat the grill 3, so that the exhaust duct 12 is suction-operated. The grilled meat is cooked on the grill 3.

Smoke on the burnt surface 2 generated from the cooked product passes through the outdoor air intake conduit 17 and is surrounded by the flow of the outdoor air taken in through the intake port 13 provided around the burnt surface 2 of the smoke absorber 7. When the oil is sucked through the suction port 7a at the upper end and passed through the oil recovery filter 9 in the oil recovery box 10, the oil is recovered, and is exhausted to the outside through the fire damper 11 and the exhaust duct 12.

The outdoor air flowing in through the intake port 13 is guided inward from a position higher than the grill 3 by being controlled by an intake guide 18 provided on the outer periphery of the intake port 13, so that the flow of the outdoor air is controlled. There is no risk that the cooked food will cool or dry when it is processed, and the air curtain effect that wraps around the rising smoke is created to prevent the spread of the smoke while sucking it toward the suction port 7a together with the smoke. It is then discharged from the smoke stack 7.

Further, since the intake guide 18 heated by the heat of the baking surface 2 is cooled by touching the flow of the outdoor air, there is no risk of being burned even if it is touched by the hands of the drinker.

It is desirable that the total amount of outdoor air taken in is sucked in and exhausted together with smoke. This is because the amount of indoor air discharged is much smaller than the amount of outdoor air taken in, so that the indoor cooling and heating environment is maintained, energy for air conditioning can be saved, and air conditioning equipment can be downsized. This is because it becomes possible. Therefore, the intake amount of the outdoor air is appropriately adjusted by, for example, increasing or decreasing the diameter of the intake duct 16 for the outdoor air in consideration of the exhaust air volume of the smoke exhaust mechanism. By controlling the flow direction of the outdoor air, the intake guide 18 can be prevented from being dispersed in the room.

FIG. 2 shows a second embodiment of the type in which the smoke exhaust pipe penetrates the table top plate on the side of the burning surface and the suction port is arranged at a position above the burning surface. Below the table top plate 1a, one end of the smoke exhaust pipe 20 is located at the upper position of the baking surface 2 and the other end is a through insertion part 20b penetrating the table top plate 1a on the side of the baking surface 2. It is the same as the first embodiment except that the oil recovery box 10 installed on the side of the inner 6 is removably inserted and attached. Although the oil recovery box 10 is arranged inside the outer 13 in this embodiment, it may be arranged outside the outer 13. Further, in this type of embodiment, a plurality of smoke exhaust pipes may be installed depending on the size of the burning surface 2.

[0018]

[Effect of device]

 As described above, according to the present invention, the intake of the outdoor air is provided around the baking surface, and the smoke on the baking surface is sucked in and exhausted while wrapping the smoke on the baking surface with the outdoor air to be taken in. This has the effect of preventing the smoke from spreading inside the room and cleaning the room to ensure that the smoke is exhausted.

Since the amount of intake / exhaust of indoor air from the intake port is small due to the intake of outdoor air, the cooling / heating environment of indoor air can be maintained, the loss of energy for air conditioning can be reduced, and This has the effect of enabling downsizing and lowering equipment costs.

Since the upper end of the intake is higher than the burnt surface and provided with an inward guide for the outdoor air that is bent inward, the outdoor air taken in promotes the air curtain effect of enclosing smoke. There is an effect that the outdoor air can be prevented from being scattered into the room so that the entire amount can be sucked into the flue gas flow.

Since the dust removing filter is installed in the middle of the outdoor air intake pipe connected to the outdoor air intake, it is possible to prevent dust and dirt in the outdoor air from entering not only the cooked food but also the indoor. In addition, when the dust removing filter has a deodorizing function, the invasion of odor can be prevented.

[Brief description of drawings]

FIG. 1 is a sectional view showing a first embodiment.

FIG. 2 is a sectional view showing a second embodiment.

[Explanation of symbols]

 1 is a roaster 1a is a table top plate 1b is a through hole 2 is a burned surface 3 is a grill 4 is a ceramic charcoal 5 is a gas burner 6 is an inner 7 is a smoke exhaust 7a is a suction port 8 is a cap 9 is an oil recovery filter 10 Oil collection box 11 is a fire damper 12 is an exhaust duct 13 is an inlet 14 is an outer 15 is an opening 16 is an intake duct 17 is an outdoor air intake conduit 18 is an outdoor air intake guide 19 is a dust filter 20 is an exhaust The smoke pipe 20a is the suction port 20b and the through insertion part.

Claims (5)

[Scope of utility model registration request] 1. An intake port for a smoke exhaust pipe is arranged above a burning surface of a roaster installed in a room, and an intake port for outdoor air communicating with the outside is provided around the burning surface. A smoke exhaust device for an indoor roaster, characterized in that the smoke exhausted on the burnt surface is wrapped with the outside air to be sucked in and sucked out from the suction port. 2. The smoke exhaust apparatus according to claim 1, wherein the outdoor air intake is a ring-shaped gap between the burnt surface and the table top plate. 3. The smoke exhaust apparatus according to claim 2, wherein an intake guide having an upper end higher than the burnt surface and bent inward is provided on the outer periphery of the outdoor air intake. 4. A dust removing filter is attached in the middle of an outdoor air intake pipe line connected to an outdoor air intake port.
The smoke exhaust device according to any one of 1 to 3. 5. The smoke exhaust apparatus according to claim 4, wherein the dust removing filter has a deodorizing function.