JP3780400B2 - Gas grill - Google Patents

Gas grill Download PDF

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Publication number
JP3780400B2
JP3780400B2 JP21919999A JP21919999A JP3780400B2 JP 3780400 B2 JP3780400 B2 JP 3780400B2 JP 21919999 A JP21919999 A JP 21919999A JP 21919999 A JP21919999 A JP 21919999A JP 3780400 B2 JP3780400 B2 JP 3780400B2
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Prior art keywords
heating chamber
exhaust
grill
burner
heating
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JP21919999A
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JP2000116533A (en
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兵衛 竹内
大典 加藤
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パロマ工業株式会社
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【0001】
【発明の属する技術分野】
本発明は加熱庫内で魚等の調理物を加熱するガスグリルに関する。
【0002】
【従来の技術】
従来より、ガステーブルこんろにおいては、魚等の調理物を加熱調理できるガスグリルを備えたタイプのものがある。こうしたガスグリルは、図4,図5に示すように、調理物12を載せる焼網90と、焼網90を載せたまま手前にスライドさせて引き出す受皿100と、ガスを燃焼させて調理物12を加熱するバーナ130と、これらを収める加熱庫70等から構成される。また、魚等の調理物12を加熱調理する際、油脂分即ち焼き脂4が受皿100に流れ落ちて底に溜まっていくが、もしこの焼き脂4がバーナ130の輻射熱により過熱されて発火すると、その燃焼炎により調理物12が焦げてしまうばかりでなく、ガスグリルの排気口140より炎があふれてしまことがある。そのため、受皿100には予め水を入れて焼き脂4が発火するのを防止している。
【0003】
【発明が解決しようとする課題】
しかしながら、調理に先立ち毎回受皿100に水を入れ、調理終了時に排水することはたいへん手間がかかる。しかも、受皿100に水を入れるのを忘れたり、繰り返し長時間使用して水が蒸発してしまった場合に、受皿100に溜まった焼き脂4がバーナ130の輻射熱で過熱され発火してしまうことがある。
【0004】
本発明のガスグリルは、上記課題を解決し、調理時に受皿に水を張る手間をなくし、使い勝手の良い安全なガスグリルの提供を目的とする。
【0005】
【課題を解決するための手段】
本発明の請求項1記載のガスグリルは、
燃料ガスを燃焼するバーナを備えた加熱庫と、
上記加熱庫内で調理物を載置する焼網と、
上記調理物から落下する焼き脂を直接受けて溜める受皿と、
上記加熱庫の背部に仕切壁を介して並設され、上記加熱庫に連通口を介して連通して上記バーナの燃焼排気を上方に排出する排気室とを備えたガスグリルにおいて、
上記連通口を上記焼網よりも下方位置に形成し、上記バーナを、全一次空気式バーナとすると共に、上記焼網より上方で上記加熱庫の左右の側面に、燃焼面を斜め上方に傾斜させて配置して、上記受皿の焼き脂への輻射加熱を軽減する一方、
上記左右のバーナの燃焼排気が上記加熱庫内に充満した後、上記連通口からあふれて背部の上記排気室に至る燃焼排気経路を形成して、燃焼排気の対流により焼網上の調理物を加熱すると共に、
上記加熱庫の底部に隙間を形成して、上記排気室の排気ドラフト力により外部空気を上記隙間から吸入し上記連通口へ向かって流すことで上記受皿を冷却し、上記受皿に溜まる焼き脂の過熱発火を防止可能としたことを要旨とする。
【0006】
上記構成を有する本発明の請求項1記載のガスグリルは、加熱庫内に左右のバーナの燃焼排気が充満した後、上記連通口からあふれて背部の上記排気室に至る燃焼排気経路が形成されているため、この充満する燃焼排気中におかれた調理物は、バーナの輻射加熱に頼らなくても排気熱によってすみずみまで良好に加熱調理される。従って、調理物の下方の受皿に溜まった焼き脂への輻射加熱を抑えることができ、しかも、排気室の排気ドラフト力により、加熱庫の底部の隙間から外部空気が吸入されて連通口に向かって流れるため受皿が冷却され、受皿に溜まった焼き脂の過熱発火が防止される。
また、バーナは燃焼に必要な空気全てを次空気として供給する全次空気式バーナを用いているので、次空気に頼ることがなく酸素分の少ない燃焼排気が加熱庫内に充満しても良好な燃焼が保たれる。
また、バーナが、焼網より上方で加熱庫側面に、燃焼面を斜め上方に傾斜させて配置されるため、受皿の焼き脂への加熱を弱めることができる。
【0007】
【発明の実施の形態】
以上説明した本発明の構成・作用を一層明らかにするために、以下本発明のガスグリルの好適な実施の形態について図を用いて説明する。
図1,図2は、一実施形態としてのガスグリルの概略構成図である。ガスグリル1は、ガステーブルこんろに設けられ加熱庫7を備えて魚等を加熱調理するものである。加熱庫7内には、中段に調理物12を載せる焼網9と、下段に焼網9を載せたまま手前にスライドさせて引き出すことができる受皿10と、上段にガスを燃焼させて調理物12を加熱する表面燃焼式のバーナ13とが設けられている。
【0008】
加熱庫7の背部には、上方に開口した開口部31を備えた排気室17が設けられ、連通口16により加熱庫7と連通する。連通口16は、焼網9より5〜10mm程度低い位置から底面まで開口を形成されている。
また、排気室17の後壁にはガイドが設けられ、加熱庫7の排気を行なう排気ボックス30がガイドに沿って上から着脱自在に挿着される。
排気ボックス30は、図3に示すように、上方に開口した排出口31aと、排気室17の連通口16と重合する排気入口33と、背後に上下方向に凹凸状のスライド部32とを備えた箱型の形状で構成される。
【0009】
焼網9は、複数のステンレス棒を溶接して格子(調理物の載置部)を形成し、格子の左右に焼網9を支える板状の脚9aを備え、受皿上に載置されている。
加熱庫7の正面中央には、受皿10と一体的に固定され受皿10を手前に引き出す取手6と、受皿10を引き出す時に連動して開閉する開閉扉8が設けられ、その開閉扉8にはガラス製の覗き窓8aが設けられる。
取手6を手前に引き出すと、取手6に固定された受皿10と、受皿10に載置された焼網9とが同時に引き出される。この時、受皿10は、加熱庫7底面をスライドする。また、加熱庫7の手前の底面には外部空気が進入できる隙間11が設けている。
【0010】
バーナ13は、加熱庫7の上部左右側面に設けられ、このバーナ13からの輻射熱と燃焼排気により調理物12が加熱される。バーナ13は、多孔質セラミックスの平面プレートに多数の小炎口を貫通させた燃焼面13aを有する全1次空気式バーナで、燃焼面13aは、垂直面に対して30度上方向に傾斜させて設置される。
【0011】
焼網9に調理物12を載せバーナ13に点火して加熱調理を行なうと、調理物12は加熱され、水蒸気を発生するとともに調理物12の油脂分即ち焼き脂4が焼網9の間より下方の受皿10に落下する。また、飛び散った焼き脂4の一部が排気ボックス30の側壁面や底面に付着する。
高温の燃焼排ガスは、加熱庫7上部にたまり連通口16より排気ボックス30へあふれてから、ドラフト効果により上昇する。また、ドラフト効果により加熱庫7の手前の隙間11から外部の冷たい空気が吸引され、その空気は受皿10に沿って流れ、後方の排気ボックス30から排出される。
【0012】
また、バーナ13は加熱庫7の上部左右側面に設けられ、その燃焼面13aが垂直面に対して30度上方向に傾斜させているので、調理物12,焼き脂4への輻射加熱が弱くなる。しかも、冷たい外気が隙間11から供給され、受皿10に沿って流れ焼き脂4を常に冷却するので、焼き脂4の温度は発火点以下に保持される。また、調理物12は、バーナ13の輻射に頼ることなく、いったん加熱庫7上部に充満する高温の燃焼排ガスの対流によってすみずみまで加熱され、良好に調理される。また、バーナ13は、全1次空気式のものを用いているので、燃焼排ガスが加熱庫7内に充満しても燃焼用空気が不足するといったことはなく良好な燃焼が保たれる。また、バーナ13が加熱庫7の左右側面に設けられているので、上面に設けたタイプのものに比較して加熱庫7の高さがコンパクトにでき、加熱庫7内も広く利用できる。
【0013】
また、排気ボックス30は、排気室17に着脱自在に収納されており、凹凸状のスライド部32に沿って取り出し、容易に掃除することができるので、焼き脂4が排気室17に多く溜まってしまうといったことはない。
【0014】
ガスグリル1は、従来、調理物12に直接輻射熱を照射し受皿100には水を張って使用していたが、本実施例では、連通口16の開口上端を焼網9より5〜10mm程度低い位置に形成することにより、調理物12への加熱を燃焼排ガスの対流によって行ない、輻射熱を制限しているため、焼き脂4の温度が発火点まで上がることはない。また、排気ボックス30を着脱自在に収納しているので、排気入口が掃除のし難い下方位置にあっても排気ボックス30を取り外して丸洗いすることができる。
この結果、調理に先立ち、受皿10に水を入れたり、終了後に排水したりする手間が省けるので、使い勝手がよい。また、全1次空気式のバーナ13を加熱庫7上部側面に形成することによりコンパクトで良好な燃焼を実現している。
以上本発明の実施形態について説明したが、本発明はこうした実施形態に何等限定されるものではなく、本発明の要旨を逸脱しない範囲において、種々なる態様で実施し得ることは勿論である。
【0015】
【発明の効果】
以上詳述したように、本発明のガスグリルは、燃焼排気経路によって加熱庫内に燃焼排気を充満させて調理物を加熱することで、受皿への輻射加熱の制限と良好な調理とが可能となり、しかも、排気ドラフト力により受皿を外気で冷却できるため、受皿に溜まった焼き脂の過熱発火が防止され、わざわざ受皿に水を張る必要はなくなり、その手間が省けて使い勝手が向上する。
また、全一次空気式バーナを用いているので、酸素分の少ない燃焼排気が加熱庫内に充満しても良好な燃焼が保たれる。
また、バーナが、焼網より上方で加熱庫側面に、燃焼面を斜め上方に傾斜させて配置されるため、受皿の焼き脂への加熱を弱めることができる。
【図面の簡単な説明】
【図1】一実施形態としてのガスグリルの概略構成図である。
【図2】一実施形態としてのガスグリルの概略構成図である。
【図3】一実施形態としてのガスグリルの排気ボックスの概略図である。
【図4】従来のガスグリルの概略構成図である。
【図5】従来のガスグリルの概略構成図である。
【符号の説明】
1 ガスグリル
7 加熱庫
9 焼網
10 受皿
11 隙間
13 バーナ
16 連通口
17 排気室
[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)

燃料ガスを燃焼するバーナを備えた加熱庫と、
上記加熱庫内で調理物を載置する焼網と、
上記調理物から落下する焼き脂を直接受けて溜める受皿と、
上記加熱庫の背部に仕切壁を介して並設され、上記加熱庫に連通口を介して連通して上記バーナの燃焼排気を上方に排出する排気室とを備えたガスグリルにおいて、
上記連通口を上記焼網よりも下方位置に形成し、上記バーナを、全一次空気式バーナとすると共に、上記焼網より上方で上記加熱庫の左右の側面に、燃焼面を斜め上方に傾斜させて配置して、上記受皿の焼き脂への輻射加熱を軽減する一方、
上記左右のバーナの燃焼排気が上記加熱庫内に充満した後、上記連通口からあふれて背部の上記排気室に至る燃焼排気経路を形成して、燃焼排気の対流により焼網上の調理物を加熱すると共に、
上記加熱庫の底部に隙間を形成して、上記排気室の排気ドラフト力により外部空気を上記隙間から吸入し上記連通口へ向かって流すことで上記受皿を冷却し、上記受皿に溜まる焼き脂の過熱発火を防止可能としたことを特徴とするガスグリル。
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.
JP21919999A 1999-08-02 1999-08-02 Gas grill Expired - Lifetime JP3780400B2 (en)

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Related Parent Applications (1)

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JP7887697A Division JPH10253073A (en) 1997-03-12 1997-03-12 Gas grill

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JP2000116533A JP2000116533A (en) 2000-04-25
JP3780400B2 true JP3780400B2 (en) 2006-05-31

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JP6872682B2 (en) * 2016-09-09 2021-05-19 パナソニックIpマネジメント株式会社 Cooker

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