JP3443776B2 - Cooking equipment for grilled meat, etc. - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heating and cooking device for grilled meat and the like.

[0002]

2. Description of the Related Art Conventionally, when cooking birds, eels, meats and the like by heating, they have been placed on a net and roasted directly from below.

However, when directly roasted in such a fire, the material is burnt and burnt, and smoke is emitted. When smoke is generated in this way, especially in a restaurant, a large amount of smoke is also generated, so that the ventilation fan and the exhaust duct become very dirty. In addition, the filter of the indoor heating and cooling system becomes clogged, resulting in poor efficiency. In addition, the ceiling and inner walls of the room are soooo hard to see. Also, it burns and has a lot of odor. At the yakiniku restaurant, smokeless roasters are currently used to solve the smoke in the store, but outside the store, nearby residents suffer from the smell of exhaust air or some smoke, which causes great annoyance in laundry, daily life, etc. There is.

In view of this, the inventor of the present invention has previously made it possible to bake the material without burning it, thereby producing no smoke and reducing the odor. Proposed and provided (Patent No. 287)
9680).

The heating and cooking apparatus is as shown in FIG. In FIG. 6, reference numeral 101 is a heating and cooking apparatus, and a large number of parallel metal pipes 107, 107, 107 ... Are attached between water tanks 102, 103 arranged in parallel, and these are connected to the water tanks 102, 103. , Water tank 10
2, 103 are heated by the heat sources 109 and 110 to heat the water inside thereof and the heated water to the metal pipes 107 and 10.
7, 107 ... and flow into the metal pipes 107, 10
7, 107 ... Are used as heating bodies for baking.
In addition, 102a and 103a in the other figures are water tanks 10, respectively.
2, 103 are water supply port lids, and 105, 106 are steam vent pipes attached to the water supply port lids 102a, 103a.
It faces inside. Further, 108 is the water tank 102, 10.
It is a metal pipe that is installed between the three and also serves as a water circulation and reinforcement. According to such an apparatus, since the material is baked by the heat of the surface of the metal pipe heated with heated water, the material does not become hot as much as it is roasted directly by fire and the material does not burn.

[0006]

Such a device can be used practically to sufficiently bring about desired effects. However, we also experienced the following improvements in actual use. It works well as expected once the water in the water tanks 102, 103 is heated and the metal pipes 107, 107, 107 ... It is because the temperature rise from the start of overheating of 103 until the metal pipes 107, 107, 107 ... Can bake the material such as meat is slow, and the waiting time before the start of the bake is long.

[0007] In particular, in a restaurant such as a yakiniku restaurant, the turnover ratio of customers has a great influence on profits, and the customers are concentrated in the meal time. Customer turnover was poor because it took a long time. This is disadvantageous for the store in that it is unable to increase profits, and is also disadvantageous because valuable time is wasted for the customer.

Therefore, the present inventor has conducted various experimental studies in order to improve this point. As a result, they have found that it is effective to heat the metal pipe separately from the water tank. However, when heating the metal pipe, if the heat source is, for example, a charcoal that is lit, if the heat source is placed directly under the metal pipe, the drooled juice is burned to produce smoke or odor.

From these things, in order to complete the present invention, the metal pipe is supplementarily heated in addition to the water tank, and the drooling juice is not burnt by the heat of the heat source. It has come.

[0010]

Therefore, the gist of the present invention is to project a large number of metal pipes in parallel from a water tank and heat the water tank with a heat source to heat the water therein. In a cooking device for heating meat such as grilled meat in which heated water is caused to flow into the metal pipe to serve as a heating body for baking, a part of heat generated from a heat source for heating a water tank is used as heat for heating the metal pipe. A cooking device for grilled meat or the like is characterized in that it is discharged toward the metal pipe side for use.

Further, the number of the water tanks may be one, and the tip of the metal pipe, which projects from the water tank and serves as a heating body for baking, may be supported by an appropriate member. Also, two water tanks may be used as described later.

Further, as described above, two water tanks are used, the two water tanks are arranged in parallel at a required interval, and both ends of the two water tanks communicate with the water tank. In the case where a large number of metal pipes serving as baking heating bodies are attached in parallel and an appropriate heat source is arranged at the bottom of the water tank, a heat source for accommodating the heat source for heating the water tank on the bottom lower surface of each water tank While providing a storage chamber, the metal pipe side portion of the heat source storage chamber is opened as a heat radiation port, and part of the heat generated from the heat source for heating the water tank from the heat radiation port is used as heat for heating the metal pipe. It may be released to the metal pipe side as needed.

When two water tanks are used as described above, both ends of the metal pipe may be connected to both water tanks through joint sockets that are detachable from the water tanks. . This makes it possible to easily remove only the metal pipe together with the joint socket, so that it is possible to clean and drop the meat pieces, sticky gravy, sauce, etc. adhering to the metal pipe. In this case, since the stains can be frequently removed, the stains can be removed every time the customer is replaced, which can give the customer a favorable impression in hygiene.

Further, when two water tanks are used as described above, the dish-shaped body for receiving juice and steam is arranged at a position between the both water tanks and below the heat source accommodation chamber, while the water tank is used. It is also possible to attach a steam vent pipe to the top of the soup and make the tip of the steam vent pipe face the dish-shaped body that receives the juice and steam. As a result, the lower part between the two water tanks has a large amount of water vapor, and the juice dripping from the material does not burn. Therefore, the amount of smoke generated can be reduced and the odor can be reduced. In addition, the moisture content of the steam rises and soaks into the material such as meat, and the effect of softening the material can be expected.

In the case of using two water tanks as described above, in the above case, the heat source for heating the water tank is also used as the heat source for heating the metal pipe.
A heat source for heating the metal pipes is used separately from the heat source for heating the water tanks, and a heat source accommodation chamber for accommodating the heat source for heating the metal pipes is provided on the bottom lower surface of each water tank, and the portion on the metal pipe side of the heat source accommodation chambers. May be opened to serve as a heat radiation port, and heat generated from a heat source for heating the metal pipe may be radiated from the heat radiation port.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below. FIG. 1 is a central vertical sectional front view of the first embodiment of the present invention.

In the figure, 1 is a heating and cooking device. Reference numerals 2 and 3 are water tanks arranged in parallel at required intervals. Also,
4, 5 are water supply ports 2a provided on the tops of the water tanks 2, 3,
It is the lid of 3a. In addition, although the lid of the water supply port is provided in both water tanks in the present embodiment, only one of them may be provided.
Reference numeral 6 denotes water contained in the water tanks 2 and 3.

Numerals 7 and 7 are steam vent pipes attached to the tops of the water tanks 2 and 3, respectively, and the ends thereof are hung so as to face a dish-shaped body for receiving juice and steam described later.

Reference numerals 8 and 8 are metal pipes serving as heating bodies for baking, which are installed in parallel between the water tanks 2 and 3. Both ends of the metal pipes 8, 8 ... Communicate with the water tanks 2, 3. The metal pipes 8, 8 ... Are made of stainless steel in this embodiment. In addition, in the present embodiment, each metal pipe 8 has an arched shape with its center lowered.

Reference numerals 9 and 9 denote metal pipes mounted between the water tanks 2 and 3 below the metal pipes 8, 8 ... For both water circulation and reinforcement.

Numerals 10 and 11 are heat source accommodating chambers accommodating heat sources 12 and 13 for heating the water tanks, which are provided on the bottom surfaces of the water tanks 2 and 3, respectively. Further, the heat source storage chambers 10 and 11 are opened at the portion on the metal pipe 8 side to dissipate the heat radiation holes 10a and 1
1a. Then, a part of the heat generated from the heat sources 12 and 13 for heating the water tank through the heat radiation ports 10a and 11a is radiated to the metal pipe 8 side so as to be used as heat for heating the metal pipe. Further, in this embodiment, as the heat sources 12 and 13 for heating the water tank, a gas burner having two outlets provided in a direction orthogonal to each other is used. When two outlets are provided in this way, the fire from the upper outlet heats the water tank 2 or 3, and the fire from the side outlets sends heat to both water tanks. It is a thing. However, it is necessary to prevent the fire from the side outlets from reaching the end surfaces of the water tanks 2 and 3 to the front, and therefore the arrangement of the heat sources 12 and 13 in the heat source accommodating chambers 10 and 11 and the thermal power. Need to be adjusted appropriately.

Reference numerals 14 and 15 are supports for the water tanks 2 and 3, respectively. Reference numeral 16 denotes a dish-shaped body disposed between the water tanks 2 and 3 and located below the heat source storage chambers 10 and 11 for receiving juice and steam.

Next, the operation of the above embodiment will be described. When the water tanks 2, 3 are heated by the gas burners as the heat sources 12, 13 for heating the water tanks, the water 6 therein is heated, and the heated water heats the metal pipes 8, 8 ,. The material is baked by the heat of the surface. Then, as described above, the heat of the gas burner as the heat sources 12, 13 is, on the other hand, the heat source accommodating chambers 10, 1
The heat is also radiated from the first heat radiation port 10a, 11a, and the radiated heat rises to heat the metal pipes 8, 8. Thus, for the metal pipes 8, 8, ..., The heat of the water heated in the water tanks 2, 3 and the heat source accommodation chamber 1
The heat is emitted by both of the heat emitted from the heat dissipation ports 10a and 11a of the metal pipes 0 and 11.
The time required to reach the temperature at which the material of ... Can be baked can be greatly shortened. Also, the fire of the gas burner as the heat source 12, 13 is the metal pipe 8,
Since it does not come into direct contact with the juice dripping from the material baked in 8 ..., there is no smoke due to this baking.

Further, since the steam in the water tanks 2 and 3 is discharged by the steam discharge pipes 7 and is guided to the lower portion between the water tanks 2 and 3 to be discharged, the lower portion between the water tanks 2 and 3 is discharged. The water content of the steam increases, and the juice dripping from the material does not burn. Therefore, the amount of smoke generated can be reduced and the odor can be reduced. In addition, the water content of the steam rises and soaks into the material such as meat to soften the material.

Next, a second embodiment of the present invention will be described with reference to FIGS. 2 is a perspective view, FIG. 3 is a central vertical sectional front view, and FIG. 4 is an enlarged sectional view of a water tank and a joint socket portion.

The difference between this embodiment and the first embodiment is that in this embodiment, the metal pipes 8, 8 ...
Both water tanks 2 and 3 are connected via slender box-shaped joint sockets 17 and 18 that can be attached to and detached from both water tanks 2 and 3.
It is a point that was communicated with 3. The details of the joint sockets 17 and 18 and the two water tanks 2 and 3 are as shown in FIG. 4. In this embodiment, step portions 2 ′ and 3 ′ are provided on the facing surfaces of the water tanks 2 and 3, and Joint sockets 17 and 18 are received in the step portions 2'and 3 '. And the step 2 ',
Water passage cylinders 2A and 3A (not shown) are provided on 3'to project upward, and springs 2B and 3B are attached to the water passage cylinders 2A and 3A.
While not shown, valve bodies 19 and 19 for urging the water passages 2A 'and 3A' in the closing direction are attached, while the valve bodies 19 protruding into the joint sockets 17 and 18 are attached to the bottoms of the joint sockets 17 and 18. , 19 valve shafts 19a, 1
A hook-shaped valve operating plate 17 that abuts 9a and pushes it down.
a, 18a (not shown) are raised. A packing material 19b is attached to the surfaces of the valve bodies 19 and 19 on the side of the water flow tubes 2A and 3A. Also, 1
7A and 18A (not shown) are joint sockets 1
It is a fixing member for preventing the lift of 7 and 18. Since the other configurations and operations are the same as those in the first embodiment,
The same members are designated by the same reference numerals and detailed description thereof will be omitted.

Thus, in the case of this embodiment, by removing the joint sockets 17 and 18, only the metal pipes 8, 8 ... Can be easily removed from the water tanks 2, 3. As a result, the metal pipe can be frequently cleaned, and the meat pieces, the sticky gravy, and the sauce attached to the metal pipe can be removed. Therefore, in some cases, it can be performed every time the customer is replaced,
It is possible to give the customer a favorable impression in terms of hygiene.

Next, a third embodiment of the present invention shown in FIG. 5 will be described. The difference between this embodiment and the first and second embodiments is that the heat source for heating the water tank is also used as the heat source for heating the metal pipe in the first and second embodiments. On the other hand, in the present embodiment, a heat source for heating the metal pipe is used separately from the heat source for heating the water tank.

Specifically, heat sources 20 and 21 for heating the water tanks are arranged below the both water tanks 2 and 3. A gas burner is used as the heat sources 20 and 21. Further, heat source accommodating chambers 24 and 25 for accommodating the heat sources 22 and 23 for heating the metal pipes are provided on the bottom surfaces of the bottoms of the water tanks 2 and 3, respectively. As the heat sources 22 and 23, ignited charcoal is used. Moreover, not only charcoal but a gas burner or an electric heater may be used. Then, the portions of the heat source storage chambers 24 and 25 on the side of the metal pipe 8 are opened to form the heat radiation ports 24a and 25a,
A heat source 2 for heating the metal pipe through the heat radiation ports 24a and 25a.
It is designed to release the heat generated from 2, 23. According to this embodiment, the same effect as that of the first and second embodiments can be obtained. Since the other configurations and operations are the same as those of the first and second embodiments, the same members are designated by the same reference numerals and detailed description thereof will be omitted.

[0030]

Since the present invention has the above-described structure, the metal pipe is heated by both the heat of the water heated in the water tank and the heat released from the heat radiation port of the heat source housing chamber. Therefore, the time required to reach the temperature at which the material of the metal pipe can be baked can be greatly shortened. Therefore, in a yakiniku restaurant or the like, the customer's turnover efficiency is improved, and the profit can be significantly increased. On the other hand, waiting time is shortened for customers,
Waste of time can be reduced. Even if a heat source such as a gas burner is used as the heat source, this fire does not directly hit the juice dripping from the material baked with the metal pipe, so no smoke will be emitted due to this burning. is there.

Further, when two water tanks are used, both ends of the metal pipe are connected to both water tanks through joint sockets which are detachable from the water tanks. Only the metal pipe together with the socket can be easily removed. Therefore, it is possible to frequently clean and remove the meat pieces, sags and the like adhering to the metal pipe. In some cases, it can be performed every time the customer is replaced, which can give the customer a favorable impression in hygiene.

When two water tanks are used, a dish-shaped body for receiving juice and steam is arranged at a position between both water tanks and lower than the heat source accommodation chamber, while at the top of the water tank. If a steam vent pipe is attached and the tip of the steam vent pipe is made to face the dish-shaped body that receives the juice and steam, the moisture due to steam will increase in the lower part between both water tanks, and it will drip from the material. The soup does not burn. Therefore, the amount of smoke generated can be reduced and the odor can be reduced.
In addition, it is possible to expect the effect of increasing the moisture content of the steam and soaking into the material such as meat to soften the material.

[Brief description of drawings]

FIG. 1 is a central longitudinal front view of a first embodiment of the present invention.

FIG. 2 is a perspective view of a second embodiment of the present invention.

FIG. 3 is a central vertical front view of a second embodiment of the present invention.

FIG. 4 is an enlarged sectional view of a water tank and a joint socket according to a second embodiment of the present invention.

FIG. 5 is a central vertical front view of a third embodiment of the present invention.

FIG. 6 is a perspective view showing a partially cutaway view of a cooking device for grilled meat or the like, which the present inventor has previously devised.

[Explanation of symbols]

1 cooking equipment A few water tanks 6 water 7.7 Steam removal pipe 8,8 metal pipe 9,9 metal pipe 10, 11 Heat source accommodation room 12,13 Heat source for heating water tank 14,15 support 16 Dish for receiving juice and steam 17,18 Joint socket Heat source for heating water tank Heat source for heating metal pipes 24,25 heat source accommodation room

Claims (5)

(57) [Claims] 1. A plurality of metal pipes are projected in parallel from a water tank, and the water tank is heated by a heat source to heat the water therein and the heated water is caused to flow into the metal pipe. In a cooking device for grilling meat, etc. that serves as a heating body for baking, a part of the heat generated from the heat source for heating the water tank is released toward the metal pipe side so as to be used as the heat for heating the metal pipe. A cooking device for grilled meat etc. 2. A plurality of metal pipes, which are heating bodies for baking and have both ends communicating with the water tanks, are installed in parallel between the water tanks arranged in parallel at a required interval, and further, the lower part of the water tank is appropriately provided. In a cooking apparatus for grilled meat or the like, which is provided with the heat source, a heat source accommodation chamber for accommodating the heat source for heating the water tank is provided on the bottom lower surface of each water tank, and the portion of the heat source accommodation chamber on the metal pipe side is provided. It is characterized in that it is opened as a heat radiation port, and part of the heat generated from the heat source for heating the water tank is discharged to the metal pipe side for use as heat for heating the metal pipe. A cooking device for grilled meat. 3. The cooking apparatus for grilled meat or the like according to claim 2, wherein both ends of the metal pipe are connected to both water tanks through joint sockets that are detachable from the both water tanks. 4. A dish-shaped body for receiving juice and steam is arranged at a position lower than the heat source accommodation chamber between both water tanks, and a steam vent pipe is attached to the top of the water tank to remove the steam. The heating and cooking device for grilled meat or the like according to claim 2 or 3, wherein the tip of the pipe is exposed to the dish-shaped body that receives the juice and steam. 5. A large number of metal pipes serving as baking heaters, both ends of which are connected to the water tank, are mounted in parallel between the water tanks arranged in parallel at a required interval, and the lower part of the water tank is appropriately attached. In a heating and cooking device for grilled meat, etc., in which a heat source for allocating a heat source is used, a heat source for heating a metal pipe is used separately from a heat source for heating a water tank, and a heat source for accommodating the heat source for heating the metal pipe on the bottom surface of each water tank. A roasted meat characterized in that an accommodation chamber is provided, a portion of the heat source accommodation chamber on the metal pipe side is opened to serve as a heat radiation port, and heat generated from a heat source for heating the metal pipe is discharged from the heat radiation port. Cooking equipment such as.