JP3780400B2 - Gas grill - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a gas grill that heats food such as fish in a heating cabinet.
[0002]
[Prior art]
2. Description of the Related Art Conventionally, gas table stoves include a type equipped with a gas grill that can cook food such as fish. As shown in FIGS. 4 and 5, such a gas grill has a grill 90 on which the food 12 is placed, a tray 100 that slides and pulls the grill 90 on the front, and burns the gas so that the food 12 is burned. It comprises a burner 130 for heating, a heating chamber 70 for storing these, and the like. In addition, when cooking the cooked food 12 such as fish, the oil and fat, that is, the grilled oil 4 flows down to the saucer 100 and accumulates at the bottom. The burnt flame not only burns the cooked food 12 but also causes the flame to overflow from the exhaust port 140 of the gas grill. Therefore, water is previously put into the saucer 100 to prevent the baking oil 4 from igniting.
[0003]
[Problems to be solved by the invention]
However, it is very troublesome to put water in the saucer 100 every time before cooking and drain the water at the end of cooking. In addition, if the user forgets to put water in the tray 100 or if the water evaporates after repeated use for a long time, the grilled oil 4 accumulated in the tray 100 is overheated by the radiant heat of the burner 130 and ignites. There is.
[0004]
An object of the gas grill of the present invention is to solve the above-mentioned problems and to provide a safe and easy-to-use gas grill that eliminates the trouble of filling the saucer during cooking.
[0005]
[Means for Solving the Problems]
The gas grill according to claim 1 of the present invention comprises:
A heating chamber equipped with a burner for burning fuel gas;
A grill to place the food in the heating chamber;
A saucer that directly receives and accumulates the grilled fat falling from the cooked food,
In a gas grill provided with a back wall of the heating chamber via a partition wall, an exhaust chamber that communicates with the heating chamber via a communication port and discharges the combustion exhaust of the burner upward.
The communication port is formed at a lower position than the grill, and the burner is an all primary air burner, and the combustion surface is inclined obliquely upward above the grill and on the left and right sides of the heating chamber. While reducing the radiant heating to the baked fat of the saucer,
After the combustion exhaust of the left and right burners is filled in the heating chamber, a combustion exhaust path overflowing from the communication port and reaching the exhaust chamber at the back is formed, and the cooked food on the grill net is removed by convection of the combustion exhaust With heating,
A gap is formed at the bottom of the heating chamber, and the saucer is cooled by sucking external air from the gap by the exhaust draft force of the exhaust chamber and flowing it toward the communication port. The gist is that overheating can be prevented.
[0006]
In the gas grill according to claim 1 of the present invention having the above-described configuration, after the combustion exhaust of the left and right burners is filled in the heating chamber, a combustion exhaust path that overflows from the communication port and reaches the exhaust chamber at the back is formed. Therefore, the cooked food placed in the full combustion exhaust gas is cooked well by the exhaust heat without relying on the radiant heating of the burner. Therefore, it is possible to suppress the radiant heating to the grilled fat collected in the saucer below the food, and the outside draft is drawn from the gap of the bottom of the heating chamber by the exhaust draft force of the exhaust chamber, toward the communication port. As a result, the saucer is cooled, and overheating of the grilled fat collected in the saucer is prevented.
Further, since the bar burner uses a total primary air burner which supplies all the air required for combustion as primary air, the less the combustion exhaust oxygen partial without resorting to the secondary air heating chamber to Good combustion is maintained even when full.
Further, bar burner is, the heating chamber side in the above the Shoami, since it is arranged is inclined combustion surface obliquely upward, it is possible to weaken the heating to tempering fat saucer.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
In order to further clarify the configuration and operation of the present invention described above, preferred embodiments of the gas grill of the present invention will be described below with reference to the drawings.
1 and 2 are schematic configuration diagrams of a gas grill as one embodiment. The gas grill 1 is provided on a gas table stove and includes a heating chamber 7 for cooking fish and the like. In the heating chamber 7, the grill 9 for placing the food 12 in the middle, the tray 10 that can be slid and pulled out with the grill 9 placed on the lower, and the food by burning the gas in the upper A surface combustion type burner 13 for heating 12 is provided.
[0008]
An exhaust chamber 17 having an opening 31 opened upward is provided at the back of the heating chamber 7, and communicates with the heating chamber 7 through the communication port 16. The communication port 16 is formed with an opening from a position about 5 to 10 mm lower than the grill net 9 to the bottom surface.
A guide is provided on the rear wall of the exhaust chamber 17, and an exhaust box 30 for exhausting the heating chamber 7 is detachably inserted from above along the guide.
As shown in FIG. 3, the exhaust box 30 includes an exhaust port 31 a that opens upward, an exhaust port 33 that overlaps with the communication port 16 of the exhaust chamber 17, and a slide portion 32 that is uneven in the vertical direction behind. It is composed of an open box shape.
[0009]
The grill net 9 is formed by welding a plurality of stainless steel bars to form a grid (a place for placing food), and has plate-like legs 9a that support the grill net 9 on the left and right sides of the grid, and is placed on a tray. Yes.
At the front center of the heating chamber 7, there are provided a handle 6 that is integrally fixed with the tray 10 and pulls the tray 10 forward, and an opening / closing door 8 that opens and closes when the tray 10 is pulled out. A glass viewing window 8a is provided.
When the handle 6 is pulled out to the front, the tray 10 fixed to the handle 6 and the grill 9 placed on the tray 10 are pulled out simultaneously. At this time, the tray 10 slides on the bottom surface of the heating chamber 7. Further, a gap 11 through which external air can enter is provided on the bottom surface in front of the heating chamber 7.
[0010]
The burner 13 is provided on the upper left and right side surfaces of the heating chamber 7, and the cooked food 12 is heated by the radiant heat and combustion exhaust from the burner 13. The burner 13 is an all-primary air burner having a combustion surface 13a in which a large number of small flame openings are passed through a porous ceramic flat plate. The combustion surface 13a is inclined upward by 30 degrees with respect to a vertical surface. Installed.
[0011]
When the cooked food 12 is placed on the grill 9 and the burner 13 is ignited and cooking is performed, the cooked 12 is heated to generate water vapor and the fat and oil content of the cooked food 12, that is, the grilled fat 4, between the grill 9. It falls to the lower tray 10. In addition, a part of the scattered grease 4 adheres to the side wall surface and the bottom surface of the exhaust box 30.
High-temperature combustion exhaust gas accumulates in the upper part of the heating chamber 7 and overflows from the communication port 16 to the exhaust box 30 and then rises due to the draft effect. Further, due to the draft effect, external cold air is sucked from the gap 11 in front of the heating chamber 7, and the air flows along the tray 10 and is discharged from the rear exhaust box 30.
[0012]
Moreover, since the burner 13 is provided in the upper left-right side surface of the heating chamber 7, and the combustion surface 13a inclines 30 degree | times upward with respect to the vertical surface, the radiant heating to the foodstuff 12 and the grilled oil 4 is weak. Become. In addition, since cold outside air is supplied from the gap 11 and flows along the tray 10 to constantly cool the grilled grease 4, the temperature of the grilled grease 4 is kept below the ignition point. In addition, the cooked food 12 is heated throughout by the convection of the high-temperature combustion exhaust gas that once fills the upper portion of the heating chamber 7 without depending on the radiation of the burner 13, and is cooked well. Moreover, since the burner 13 uses the all primary air type, even if combustion exhaust gas fills the inside of the heating chamber 7, there is no shortage of combustion air and good combustion is maintained. Moreover, since the burner 13 is provided on the left and right side surfaces of the heating chamber 7, the height of the heating chamber 7 can be made compact compared to the type provided on the upper surface, and the inside of the heating chamber 7 can be widely used.
[0013]
Further, the exhaust box 30 is detachably housed in the exhaust chamber 17 and can be taken out along the uneven slide portion 32 and easily cleaned, so that a large amount of baking oil 4 is accumulated in the exhaust chamber 17. There is no such thing.
[0014]
Conventionally, the gas grill 1 is used by directly irradiating the food 12 with radiant heat and filling the tray 100 with water, but in this embodiment, the upper end of the communication port 16 is lower by about 5 to 10 mm than the grill 9. By forming at the position, the cooking object 12 is heated by the convection of the combustion exhaust gas, and the radiant heat is limited. Therefore, the temperature of the grilled oil 4 does not rise to the ignition point. Further, since the exhaust box 30 is detachably housed, the exhaust box 30 can be removed and washed even if the exhaust inlet is in a lower position where it is difficult to clean.
As a result, it is easy to use because it is possible to save the trouble of putting water into the saucer 10 and draining it after completion before cooking. Further, by forming the all primary air burner 13 on the upper side surface of the heating chamber 7, compact and good combustion is realized.
Although the embodiment of the present invention has been described above, the present invention is not limited to such an embodiment, and it is needless to say that the present invention can be implemented in various modes without departing from the gist of the present invention.
[0015]
【The invention's effect】
As described above in detail, the gas grill according to the present invention can limit the radiant heating to the saucer and perform good cooking by filling the combustion exhaust into the heating chamber through the combustion exhaust path and heating the food. Moreover, since the tray can be cooled with the outside air by the exhaust draft force, overheating of the baking fat accumulated in the tray is prevented, and it is not necessary to fill the tray with water. This saves the labor and improves usability.
Moreover , since all the primary air type burners are used, favorable combustion is maintained even if combustion exhaust gas with little oxygen content fills the heating chamber.
Further, bar burner is, the heating chamber side in the above the Shoami, since it is arranged is inclined combustion surface obliquely upward, it is possible to weaken the heating to tempering fat saucer.
[Brief description of the drawings]
FIG. 1 is a schematic configuration diagram of a gas grill as one embodiment.
FIG. 2 is a schematic configuration diagram of a gas grill as one embodiment.
FIG. 3 is a schematic view of an exhaust box of a gas grill as one embodiment.
FIG. 4 is a schematic configuration diagram of a conventional gas grill.
FIG. 5 is a schematic configuration diagram of a conventional gas grill.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Gas grill 7 Heating chamber 9 Burning net 10 Saucepan 11 Crevice 13 Burner 16 Communication port 17 Exhaust chamber

Claims (1)

A heating chamber equipped with a burner for burning fuel gas;
A grill to place the food in the heating chamber;
A saucer that directly receives and accumulates the grilled fat falling from the cooked food,
In a gas grill provided with a back wall of the heating chamber via a partition wall, an exhaust chamber that communicates with the heating chamber via a communication port and discharges the combustion exhaust of the burner upward.
The communication port is formed at a lower position than the grill, and the burner is an all primary air burner, and the combustion surface is inclined obliquely upward above the grill and on the left and right sides of the heating chamber. While reducing the radiant heating to the baked fat of the saucer,
After the combustion exhaust of the left and right burners is filled in the heating chamber, a combustion exhaust path overflowing from the communication port and reaching the exhaust chamber at the back is formed, and the cooked food on the grill net is removed by convection of the combustion exhaust With heating,
A gap is formed at the bottom of the heating chamber, and the saucer is cooled by sucking external air from the gap by the exhaust draft force of the exhaust chamber and flowing it toward the communication port. A gas grill characterized by being able to prevent overheating.

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