JP3777328B2 - 竪 type grill cooking equipment - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a grill cooking device suitable for grill cooking of foods such as fish that generate a lot of smoke, particularly when grilled.
[0002]
[Prior art]
Saury and sardines are inexpensive popular fish that are caught in large quantities, and are eaten a lot at homes and pubs. Especially, saury caught in autumn seems to have more fat and other salmon than other seasons. It is delicious. And this saury is most suitable for grilling, and eating soy sauce on a hot state that makes a small squeaky sound immediately after baking makes you feel the taste of the seasons.
[0003]
However, this saury and sardines release a large amount of fat when grilled and cooked, so this falls into the hot flame and combustion gas of the charcoal fire and gas combustor, or the hot heating part of the electric heater and heated at a high temperature, Many of them have the disadvantage of generating large amounts of smoke due to combustion. Also, the smoke of grilled fish sniffing before meals is even more appetizing, and depending on where you serve food like a bar, it is important to smoke.
[0004]
[Problems to be Solved by the Invention]
On the other hand, recently built houses and condominiums have extremely high airtightness, and exhaust fans are provided especially in cooking rooms and bathrooms, but exhaust fans are provided especially above the cooking device to exhaust air. It is designed to be intensive. In addition, measures are taken to eliminate the fishy odor by adding a deodorization device to the grill cooking device. However, in practice, it is difficult to quickly discharge a large amount of smoke generated in the cooking chamber, and some of the smoke drifts in the room and often leaves a raw smell on the walls and furniture in the room.
[0005]
In addition, when the cooking device is an oven, cleaning after cooking is quite troublesome, and the odor moves to the hand, contrary to the deliciousness of grilled fish, and is especially disliked by women and young women who do not cook so much. It is the cause. Therefore, in many cases, the present condition is that a necessary number of cooked foods are purchased and eaten from a fish shop, department store, or first food.
[0006]
Of course, fish such as saury and sardines that generate a large amount of smoke, but also grilled fish such as salmon is an important point for keeping the taste warm during eating. From such a demand, it must be a device that can be baked and cooked with as little smoke as possible and can be easily cleaned.
[0007]
In addition, recently, the number of small families is increasing and the time to go home varies, so the time to eat varies, especially for singles, when they come home and smoke a lot and smoke saury, sardines, and grilled food. Besides being extremely costly, cleaning the oven after cooking is even more troublesome.
[0008]
As described above, in a conventional cooking apparatus such as a fish roaster or oven, the fish is supported above the gas burner or electric heater, so that the fat generated during baking falls to the heat source and burns or burns. And a lot of smoke and odor were generated, which was hated as a cause of polluting houses and air.
[0009]
There is a toaster as a vertical baked cooking device. This toaster heats the pan with its high-temperature heat (about 800 ° C.) by placing a heater inside the main body, but this does not effectively use radiant heat energy. Since the surface of the bread is burnt and a hard skin is formed on the surface, the skin becomes a heat insulating layer before the inside of the bread is sufficiently heated, preventing the necessary heat from being supplied. Moreover, since the toaster heats only the surface of the bread to a high temperature, it rapidly carbonizes when heated to a state where the surface is burnt.
[0010]
Therefore, for example, if meat and fish are baked in a toaster instead of bread, the surface is scorched before the inside is heated, the whole shrinks and deforms, and the surface is carbonized while taking out gravy, forming a strong heat insulating layer Obviously it cannot be cooked because it will form.
[0011]
The object of the present invention is to provide a baked cooking apparatus that can eliminate many of the disadvantages of the prior art, and in particular, a large amount of radiant heat energy is given to the fish as a food, and the temperature inside the fish meat The cooking apparatus which can bake by cooking in a state higher than the surface temperature, and can bake by heating the surface after that is provided.
[0012]
[Means for Solving the Problems]
In order to achieve the above-mentioned object, the rice cake-type cooking apparatus according to the present invention is configured as follows.
[0013]
1) Cylindrical main body 2 in which a half body 2a, 2b obtained by dividing a metal cylinder into a plurality of parts in the longitudinal direction is connected so as to open at one place, and the opening at the upper end of this main body 2 is opened and closed The air-permeable lid 10 is provided, the mesh 7 is disposed inside the main body 2, the heating element 4 is provided so as to cover the outer surface of the main body 2, and the main body 2 is made like a chimney. In the baked cooking equipment used for planting,
Two ceramic layers made of different types of ceramics are formed on the outer surface of the cylindrical main body 2, and the ceramic layer is mainly composed of aluminum oxide directly formed on the outer surface of the main body 2. second ceramics layer C 2, on the second ceramic layer C 2, is composed of titanium oxide which is formed directly in the first ceramic layer C 1 mainly, generated from the heat generating element 4 The main body 2 is heated via the two ceramic layers C 1 / C 2 by the heat energy to be emitted, and the heat energy is radiated from the inner surface of the main body 2 and is supported by the central portion of the main body 2. The heated object is configured to be heated from the entire circumference.
[0014]
2) A support base 12 which is disposed on the lower end side of the main body portion 2 made of the metal cylindrical body, supports air with a gap from the lower end side so that air can be supplied from the lower end side and discharged through the lid body 10 at the upper end. It is characterized in that it is configured to receive a fallen object that exudes from an object to be heated by the support 12.
[0015]
The present invention divides a metal cylindrical body into a plurality of, preferably two, halves in the longitudinal direction, and divides the halved main bodies 2a and 2b into a cylindrical shape so that one vertical opening can be formed. To form a bowl-shaped main body 2.
An air-permeable lid 10 is provided at the upper end of the main body 2 so as to be openable and closable, and is supported on the support base 12 so as to be able to inhale or supply air from the lower end side. Further, the net 7 is arranged on the inner surface side of the main body 2 so that a long object to be heated such as saury does not directly contact the surface of the main body 2 and the heating element 4 is provided on the outer surface.
In particular, the present invention is characterized in that different types of ceramic layers are formed in a two-layer structure on the outer surface (endothermic surface side) of the main body 2. That is, the second ceramic layer C 2 mainly composed of aluminum oxide (Al ₂ O ₃ ) is directly formed on the outer surface of the metal main body 2 . Further , a first ceramic layer C 1 mainly composed of titanium oxide (TiO ₂ ) is formed on the second ceramic layer C 2 , and the ceramic layer is formed in a C 1 / C 2 double structure. .
Accordingly, the heat energy from the heating element 4 is transmitted from the first ceramic layer C 1 of the surface layer to the second ceramic layer C 2 , and then the main body 2 which is a cylindrical body is heated. Then, heat energy (far infrared rays) is radiated from the inner surface side of the main body 2 to bake and cook a long object to be heated such as saury.
That is, since the heat energy generated from the heating element 4 passes through the ceramic layer C 1 / C 2 having a two-layer structure and heats the main body 2, the heating state naturally changes to a temperature suitable for baking cooking. Will do.
The main body 2 heated from the outer peripheral portion as described above radiates thermal energy (far infrared rays) from the inner surface through the ceramic layer having a two-layer structure. Foods such as saury supported at the center can be heated uniformly and efficiently from the entire circumference.
[0016]
For example, when a single person bakes and cooks only one saury in a condominium, etc., when using a conventional oven or gas range, this device is heavily soiled, and a large amount of smoke is produced while the saury is baked. And a foul odor that remained in the room and furniture, and it took a lot of work to clean after cooking. Therefore, it was rare for a single person to cook a saury.
However, in the present invention, the shape and structure of the baked cooking device are greatly changed, and a bowl-shaped one like a chimney is adopted. Therefore, it is good at cooking long foods such as saury and sardines, but it is a heating method that is not adopted at all by conventional baking cooking equipment, that is, heat that has passed through a ceramic layer of a two-layer structure made of a specific material. Baking cooking that gives energy intensively from the surroundings of food ingredients and prevents the generation of foul odors and smoke generated by burning meat juice without attaching pollutants such as meat juice to the heat source A device is provided.
[0019]
The baked cooking apparatus according to the present invention will be described in a “model-like” manner. A bamboo skewer in which fish is stabbed around a carrot is placed and baked by radiant heat energy with a wavelength suitable for burning charcoal or oki. It is similar to what you cook, it is virtually non-smoke, it can be well cooked to the inside of fish without abnormally scorching or deforming during cooking, It is an apparatus that can be efficiently baked and cooked without substantially generating meat juice.
[0020]
The heating temperature is not as high as 800 ° C. or higher as in the conventional apparatus, but is 500 ° C. or less, preferably about 400 ° C. to 450 ° C. It can be heated to give radiant heat energy that is close to that of the surface of the fish, etc. It is.
[0021]
In addition, the meaning of heating the inside of the meat means that it is heated quickly to the inside, and if you put a plurality of thermometers inside the meat and try to measure the surface temperature and the internal temperature, the surface This is because it has been experimentally confirmed that the portion close to and the inside reach almost the same temperature in a short time.
[0022]
In the case of Iro-ri, the direction in which the radiant heat energy is radiated is constant, so it is necessary to rotate the bamboo skewer intermittently in order to bake the entire circumference of the fish uniformly. Since it is heated all around from the inner wall surface of the body, it can be heated from the entire circumference of the fish, and rotation is completely unnecessary.
[0023]
Moreover, it is completely different from a conventional baked cooking device (toaster) in which a heating wire is provided on the inner surface of the cylindrical body, which is a main body, and heated at a high temperature of 800 ° C. or higher. Further, it has a great feature in that the fish is baked by emitting radiant heat energy of a predetermined wavelength to the fish.
[0024]
The grill cooking device according to the present invention is mainly suitable for grilling one saury, but, of course, it is possible to grill fish other than saury. In addition, long ingredients such as corn and sweet potatoes can be baked in a short time. In addition, when cooking meat, fish, potato slices, or ingredients such as chestnuts, ginnans, peanuts, or soybeans, these ingredients can be placed in a metal basket and baked efficiently. Is possible.
[0025]
The heating element provided on the outside of the main body is divided into two or three parts on the top and bottom so that the temperature can be individually controlled, taking into consideration the thickness of the object to be heated, for example, the thickness of the fish and the heating state. Can be heated. In particular, since heated air rises, the upper part tends to be heated more easily than the lower part.
[0026]
It is important to observe how the fish are burnt. In that sense, it is preferable to provide windows except at appropriate locations in the main body. Moreover, measuring the temperature inside a main-body part and hold | maintaining to the optimal temperature for a to-be-heated material is suitable when performing delicate baking cooking.
[0027]
DETAILED DESCRIPTION OF THE INVENTION
FIG. 1 is a perspective view of a grilled cooking apparatus according to an embodiment of the present invention, FIG. 2 is a perspective view with a split main body and a lid open, and FIG. 4 is a cross-sectional view of FIG.
[0028]
The grilled cooking device according to the present invention, particularly the fish grill, is used when grilling long fish such as saury and salmon. The grilled cooking device 1 has a diameter of about 7 to 10 cm and a length of 30 to 40 cm. A main body 2 made of a cylindrical body such as a cylindrical body or an elliptical cylindrical body is formed in a halved shape at 2a and 2b, and is configured to open and close around a hinge 2d provided on one edge 2c. Further, a closing tool 2e is provided on the opposite edge of the hinge 2d to close the halved main bodies 2a and 2b.
[0029]
This invention aims at heating without dripping the fat which generate | occur | produces from a fish body with respect to a heat source like the conventional cooking apparatus, For that purpose Fish bodies F (to-be-heated object), such as a saury and a sardine Is supported from the upper part of the main body part 2 which is a cylindrical body suspended from the upper part in the center of the main body part 2, and mainly radiant heat energy is not emitted from the surroundings of the fish body F, but a heated gas such as combustion gas. Give and heat.
[0030]
A cylindrical heat generating wall 3 is formed on the inner surface of the main body 2, a heat generating element 4 is laminated so as to cover the outer side, and the outer side covers the heat insulating layer 5, and the outer surface of the heat insulating layer 5 is represented. The face plate 6 is covered.
[0031]
In addition, a semi-cylindrical (cylindrical in some cases) net-like object 7 is detachably provided inside the heat generating wall 3 via an upper suspension portion 7a. This net-like object 7 is for preventing the generation | occurrence | production of the substance which obstructs radiation | emission of radiation, such as a carbide | carbonized_material, on the surface, when the fish body F contacts the surface of the heating wall 3 directly. However, if it is not a long fish like saury, but a piece of meat or a piece of fish, it is better to hang it in a metal basket.
[0032]
An electrothermal heating element 4 is provided outside the heating wall 3, and the heating element 4 is a sheet heater (having a pattern formed of metal foil) or a sheathed heater that generates heat with a power of about 400 to 600 watts. Is used. A heat insulating layer 5 having a heat insulating property of about 600 ° C. to 1000 ° C. is formed on the outer surface of the heating element 4.
[0033]
Further, a lid 10 is provided on the upper edge of one half body 2b of the half-shaped body 2 through a hinge 9 so as to be opened and closed. The lid 10 closes the upper end opening of the main body 2 and is provided with a shutter plate 10b to adjust the flow rate of heated air that rises so that the internal temperature of the main body 2 can be adjusted.
[0034]
As shown in FIG. 3, the lid body 10 is composed of a lid plate 10a and a shutter plate 10b, and an opening provided in the lid plate 10a by rotating the shutter plate 10b by a knob 10c provided at the center of the lid plate 10a. The aperture ratio is adjusted by shifting the positional relationship between 10d and the opening 10e provided in the shutter plate 10b. A handle 10f may be provided on the shutter plate 10b so that the shutter plate 10b is rotated at an appropriate angle.
[0035]
A support base 12 is provided at the lower part of the main body 2 and is placed on the support base 12. The support base 12 is composed of a synthetic resin seat 12a and a metal plate tray 12b. ing. A ring-shaped bank portion 12c is formed on the tray portion 12b, and three to four projecting portions 12d are provided so as to protrude above the bank portion 12c.
[0036]
A gap K is formed between the lower end 2f of the main body 2 and the receiving surface 12g of the receiving tray 12b. The gap K forms a slit that serves as an air inlet from the lower side of the main body 2, and the receiving surface 12 g is a portion that receives fat that falls from the fish F, and is easily washed and removed. good.
[0037]
The baked cooking apparatus 1 of the present invention radiates and heats radiant heat energy from the surroundings of a heated object such as a fish F. In order to efficiently generate this radiant heat energy, in particular, a ceramic layer is used. Provided.
[0038]
FIG. 5 shows a method for forming a ceramic layer. FIG. 5A shows a second ceramic layer C2 (underlayer) and a first ceramic layer on the outer surface of a metal plate P such as an aluminum plate or an iron plate constituting the main body 2. ceramic layer C1 (upper layer) composed of the thickness of the is a ceramic layer of a plurality construction of about 50μ formed by plasma spraying, respectively, arranged electrothermal heating element H to the outside of the first ceramic layer C1.
[0039]
In order to obtain an infrared ray having a wavelength suitable for a baking apparatus, the first ceramic layer C1 is selected to have an infrared central wavelength of 4 to 7 .mu.m, and the second ceramic layer C2 has an equivalent wavelength of 7 to 9 .mu.m. It is good to select. The wavelength range is obtained by measuring the relationship between the temperature and wavelength of radiant heat energy when experimenting with a large amount of baking, and the heating temperature of the heating element is 400 ° C. to 450 ° C., even at high temperatures. The temperature is preferably up to 500 ° C.
[0040]
Now, titanium oxide (TiO2) is mainly used as the first ceramic layer C1, and aluminum oxide (Al2 O3) is mainly used as the second ceramic layer C2.
The arrangement order of the ceramic layers C 1 and C 2 is important, and a ceramic layer mainly composed of titanium oxide is disposed on the side close to the heating element 4 (H), that is, on the high temperature side, so that the heating element 4 (H) A ceramic layer mainly composed of aluminum oxide is disposed on the far side, that is, on the low temperature side. This arrangement condition is the same when it is attached to the inner surface side of the metal plate P (metal cylinder) as shown in FIG.
[0041]
This “mainly” means that the ceramic layer emits infrared light of a specific wavelength with heating due to the properties of the metal oxides etc. that make up the ceramic, and the wavelength cannot be changed. Is.
[0042]
Therefore, in order to obtain the optimal wavelength of interest, a process of plasma spraying a mixture of ceramic fine powder having a high temperature wavelength and ceramic fine powder having a low temperature wavelength is prepared. Thus, a ceramic layer is formed on the metal surface by supplying the plasma flow and spraying.
[0043]
Details and effects of the ceramic layers are described in “Japanese Patent Application No. 2001-352027” filed by the present inventor on November 14, 2001.
[0044]
FIG. 5B shows a structure in which the ceramic layers C1 and C2 are laminated only on the inner surface of a metal plate P such as an aluminum plate or an iron plate, and FIG. The ceramic layer C1 is formed by arranging a second ceramic layer C2 on the inner surface and forming a plurality of ceramic layers in a C1 / C2 stacking order as a whole.
[0045]
6A and 6B show various cross-sectional shapes of the main body 2. FIG. 6A shows a cylindrical shape, FIG. 6B shows an elliptical shape, FIG. 6C shows a flat box shape, and FIG. FIG. 6D shows a configuration in which five cylindrical portions are continuous.
[0046]
FIG. 6A is suitable for baking one saury, FIG. 6B is suitable for baking two saury, and FIG. 6C is suitable for baking a plurality of saury. FIG. 6D shows an apparatus suitable for baking a long object such as 1 to 5 saury.
[0047]
Moreover, if sweet potatoes can be baked deliciously one by one at home, it is certain that young women will be particularly pleased. According to the apparatus of the present invention, not only sweet potatoes but also corn and the like can be baked while being irradiated with a large amount of radiation, and can be conveniently used for baking cooking other than saury.
[0048]
In particular, the apparatus according to the present invention is compact and easy to carry, and can be easily stored, and can be manufactured with an excellent design.
[0049]
【The invention's effect】
The grilled cooking apparatus according to the present invention supports a heated body inside a cylindrical body supported in the vertical direction, and heats the cylindrical body with a heating body from the outer surface of the cylindrical body. The object to be heated is baked and cooked by radiant heat energy generated from the inner surface.
[0050]
In addition, by forming a ceramic layer on the outer surface or inner surface of the metal plate forming the main body, and further on both surfaces, a first ceramic layer having an infrared wavelength on the high temperature side as a whole and an infrared wavelength on the low temperature side It is characterized in that a second ceramic layer having a composite is formed.
[0051]
Therefore, the cylindrical body is heated entirely by the heating element, and foodstuffs such as saury and sardines supported inside the cylindrical body can be efficiently baked and cooked from the entire circumference.
[0052]
In the case of conventional equipment, grilling saury and sardines generates a large amount of fat from fish, etc., drops it into a heat source such as a gas burner, burns it, and carbonizes it, generating a large amount of smoke, However, according to the apparatus of the present invention, such a defect does not occur at all.
[0053]
Furthermore, the first ceramic layer that generates the maximum thermal energy at a high temperature, and the second ceramic layer whose infrared central wavelength is shorter than the first ceramic layer that preferably has a short infrared central wavelength on the inner surface of the main body, preferably on the inner surface. Are formed in that order from the heat source side to the heated object side, so that the heat energy applied from the heating element can be radiated as radiant heat energy from the inner surface side of the main body.
[0054]
Therefore, this multi-layered ceramic layer can easily generate heat energy of a desired wavelength, thereby allowing food such as fish to be efficiently baked while keeping its taste.
[Brief description of the drawings]
FIG. 1 is a perspective view of a grilled cooking apparatus according to an embodiment of the present invention.
FIG. 2 is a front view showing a state in which the main body of the apparatus of FIG. 1 is opened in two.
FIG. 3 is a front sectional view showing a part of the main body 2 of the apparatus of FIG.
4 is a cross-sectional view of the main body portion of FIG. 3;
5A is a cross-sectional view of a main body portion in which a double ceramic layer is formed on the outer surface of a metal plate of the main body portion, and FIG. 5B is a cross-sectional view of the double ceramic layer formed on the inner surface of the metal plate of the main body portion. Cross-sectional view of the formed main body, (C) shows a first ceramic layer having a central wavelength on the high temperature side formed on the outer surface of the metal plate of the main body, and a second ceramic layer formed on the inner surface of the main body. FIG.
FIGS. 6A and 6B show cross-sectional shapes of various main body portions. FIG. 6A shows a cylindrical main body portion, FIG. 6B shows an elliptical main body portion, and FIG. The flat main body portion is shown in FIG. 4D, and the five-piece main body portion is shown.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Baked cooking apparatus 2,2a, 2b Main-body part 2c Edge part 2d Hinge 2e Closing tool 2f Lower end 3 Heat generating wall 4 Heating body 5 Heat insulation layer 6 Surface plate 7 Net-like thing 7a Hanging tool 9 Hinge part 10 Lid 10a Lid 10b Lid Plate 10b Shutter plate 10d, 10e Opening 10f Handle

Claims (2)

A cylindrical main body 2 in which a half body 2a, 2b obtained by dividing a metal cylinder into a plurality of parts in the longitudinal direction is connected so as to open at one place, and an air flow for opening and closing the upper end opening of the main body 2 It comprises a possible lid 10, a net 7 disposed inside the main body 2, and a heating element 4 provided on the outer surface of the main body 2. The main body 2 is planted like a chimney. In the baking equipment used,
Two ceramic layers using different kinds of ceramics are formed on the outer surface of the cylindrical main body 2, and this ceramic layer is mainly composed of aluminum oxide directly formed on the outer surface of the main body 2. The second ceramic layer C 2 and the first ceramic layer C 1 mainly composed of titanium oxide formed directly on the second ceramic layer C 2 are generated from the heating element 4. The thermal energy is applied to the main body 2 via the two ceramic layers C 1 / C 2, and the thermal energy is radiated from the inner surface of the main body 2 and is supported by the central portion of the main body 2. A salmon-type baked cooking apparatus configured to heat an object to be heated from the entire circumference . A support base 12 is provided which is disposed on the lower end side of the main body 2 made of the metal cylindrical body and supports the air gap from the lower end side so that air can be supplied from the lower end side and discharged through the upper end lid body 10. 2. The vertical grill cooking apparatus according to claim 1 , wherein the support base 12 is configured to receive a fallen object that exudes from an object to be heated .

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