JP3805328B2 - Roaster with smoke removal function - Google Patents

Description

  The present invention relates to a roaster for grilling and eating grilled meat on a table, and in particular, a heating source is placed under a net-like or grid-like heating plate, and meat, vegetables, etc. placed on the heating plate with this heat are used. The present invention relates to a roaster of a type that is baked on a table and has a function of removing smoke generated when meat or the like is baked.

  In a so-called yakiniku restaurant, a roaster is installed under the center of a table on which a customer sits, a heating plate such as a grill net is placed on the roaster, and ingredients such as meat are cooked on the roaster. In this case, many roasters equipped with a gas stove are used. However, roasters using a carbon-based fuel stove such as charcoal fire are also often used in that the degree of baking is preferable.

When a roaster is installed on such a table to bake meat or the like, oily smoke having a fairly strong odor is generated by burning meat juice containing a lot of oil. Conventionally, in order to deal with such smoke, a hood of an exhaust device is arranged right above a roaster installed on a table, smoke is collected by the hood, and is discharged to the outdoors through a deodorizing filter.
JP 07-280284 A JP 09-133369 A

  When a lot of food such as meat is baked with a roaster, considerable oil smoke is generated. Even if a hood is placed directly above the roaster, it may not be exhausted by the exhaust device, and oil smoke drifts in the room. Also, when meat or other ingredients are baked in a roaster, smoke rises upward, so those who eat have to sometimes feel like smoking, and oil and smoke on the hair and clothing of those who eat Soaks in and cannot smell for a while. Furthermore, the smoke just generated in the roaster maintains a certain level of temperature, so it must be frustrating depending on the season.

  The present invention is a roaster with a smoke exhausting function that allows a meal such as grilled meat to be enjoyed comfortably, in view of the problem of processing of flue gas when grilled meat or the like is baked with a conventional roaster. The purpose is to provide.

  In the present invention, in order to achieve the above object, exhaust gas containing oily smoke generated when baking food such as meat is taken into the furnace 1 from the heating plate 2 side, and the heat of the heating sources 21 and 29 in the furnace 1 is taken. Then, the smoke and oil components of the exhaust gas were burned and decomposed. In addition to this, a deodorizing filter 16 that captures and removes particulates of smoke in the exhaust and a deodorizing filter 17 that adsorbs and filters odorous components in the exhaust can be combined to enable more effective deodorization and smoke removal measures. did.

  That is, in the roaster to which the present invention is applied, the heating plate 2 is placed on the upper surface of the furnace 1 heated by the heating sources 21 and 29, and the ingredients on the heating plate 2 are heated and cooked by the heat of the heating sources 21 and 29. Is. In the present invention, in such a roaster, the heating plate 2 is made to be able to ventilate in the form of a wire mesh or a gold lattice, and the exhaust passages 14 and 19 lead air from the heating plate 2 through the heating sources 21 and 29 in the furnace 1. And a blower 15 for forcibly transferring the exhaust from the heating plate 2 through the heating sources 21 and 29 in the furnace 1 and a cooling unit 22 for cooling the forcibly transferred exhaust. It is a thing.

  In such a roaster with a smoke exhaust function, air is forcibly exhausted from the heating plate 2 to the exhaust passages 14 and 19 through the heating sources 21 and 29 in the furnace 1 by the blower 15. Most of the smoke generated by heating the food is not scattered above the roaster and is taken into the furnace 1. The smoke taken inside the furnace passes through the heating sources 21 and 29, whereby the smoke and oil components are heated and decomposed by the heat, and much of the odor as oil smoke is reduced. Thereafter, the exhaust is cooled and discharged by the cooling unit 22, so that exhaust having high temperature and strong odor does not enter the room.

  If the exhaust forced through the exhaust passages 14 and 19 is exhausted from the exhaust port 8 provided on the outer peripheral side of the heating plate 2, the exhaust hood of the exhaust device in which the exhaust is disposed directly above the roaster. It is possible to discharge to the outdoors. As a result, it is possible to effectively use facilities such as an existing yakiniku restaurant and obtain a roaster for yakiniku with less oil smoke.

Further, by inserting a smoke exhaust filter 16 that captures and filters the fine particles of smoke in the exhaust gas into the exhaust passages 14 and 19 and a deodorizing filter 17 filled with an adsorption filter medium 18 that adsorbs odorous components in the exhaust gas, The odor of strong odor generated when baking ingredients such as food is filtered out most of the odor and exhausted near odorless in the room. In this case the filling, if the heat source 21 in the furnace 1 is a carbon-based fuel such as coal, coke, carbonaceous fuel, such as the same coal or coke and the heat source 21 adsorption filter medium 18 filled as deodorizing filter 17 To do. The adsorption filter medium 18 is reused as the heating source 21 after being used.

In the roaster with a smoke exhausting function according to the present invention, oil smoke generated when cooking ingredients such as meat on the heating plate 2 by heating by the heating source 21 is discharged above the heating plate 2 by driving the blower 15. Without being taken into the furnace 1. After that, the exhaust gas is cooled by the cooling unit 22, passed through the smoke removal filter 16 and the deodorization filter 17, and then exhausted from the exhaust port 8 of the exhaust furnace 6 after being smoked and deodorized. There is no smoke exhaust. Furthermore, the adsorption filter medium 18 filled as the deodorizing filter 17 is filled with the same carbon-based fuel such as charcoal or coke as the heating source 21, so that the used adsorption filter medium 18 can be reused as the heating source 21. .

In the present invention, the exhaust gas containing oil smoke generated when baking food such as meat is taken into the furnace 1, and the smoke and oil components of the exhaust gas are combusted and decomposed by the heat of the heating sources 21 and 29 therein, After that, the exhaust is cooled so that exhaust having high temperature and strong odor is not discharged into the room.
Hereinafter, examples of the present invention will be described in detail with specific examples with reference to the drawings .

FIG. 1 is a schematic cross-sectional view showing a roaster with a smoke exhausting function according to an embodiment of the present invention.
On the bottom of the vessel-shaped furnace 1 whose upper surface is opened, a cocoon-like bottom covering 10 made of refractory brick or the like is stretched and placed on the bottom covering 10 in the furnace 1 as charcoal or a heating source 21. Contains carbon-based solid fuel such as coke. When the carbon-based solid fuel as the heating source 21 is ignited, heat for cooking the food is generated.

The outer periphery of the furnace 1 has a double structure of an inner wall 4 and an outer wall 5, and an exhaust passage 6 described later is provided therebetween.
Near the upper surface of the inner wall 4 of the furnace 1, a preheating grid 20 in which metals are assembled in a grid or mesh is stretched, and a grid or mesh heating plate 2 is stretched thereon. A food material such as meat is placed on the heating plate 2 and cooked by the heat of the heating source 21.

  The preheating lattice 20 is for preventing a temperature drop of the heating source 21 and maintaining combustion. A dense carbon-based fuel such as coke requires a preheating grid 20 to maintain its combustion. However, a dense carbon-based fuel such as charcoal has good combustibility, so that the preheating grid 20 is used to maintain combustion. Is not particularly necessary.

The bottom of the furnace 1 on which the bottom cover 10 is laid is a bottomed cylindrical ash dropping part 9, and the bottom is an ash receiver 11. In this ash tray 11, ash 12 that is a burnout of the heating source 21 is accumulated.
A swirl flow control blade 13 formed of a spiral blade is provided on the ash drop unit 9. The swirl flow control blade 13 is a spiral flow that is drawn into the ash receiving portion 9 through the heating plate 2 and the furnace 1 by driving a blower 15 described later.

  A cooling unit 22 for cooling the portion of the ash drop unit 9 is provided on the outer peripheral side of the portion where the swirl flow control blades 13 of the ash drop unit 9 are provided. Although efficiency is deteriorated, a vertical fin may be attached to the inside of the ash removal unit 9. The cooling unit 22 drives the pump 24 to supply the coolant from the coolant tank 23 containing a coolant such as water to the cooling tank 25 provided on the outer peripheral side of the swirl flow control blade 13 of the ash dropping unit 9. The exhaust gas that circulates and passes through the ash removal unit 9 is cooled. At this time, the swirl flow control vane 13 has a function as a cooling fin, and by making the exhaust flow to be cooled into a slight spiral flow, the contact time between the swirl flow control vane 13 and the exhaust flow is lengthened, and cooling is performed. Increase efficiency.

  An exhaust passage 14 is connected to a portion slightly above the ash receiver 11 of the ash drop unit 9. That is, the ash removal unit 9 is connected in series with the exhaust passage 14 and constitutes a part of the exhaust passage. The exhaust passage 14 is provided with a blower 15 for making a forced flow of exhaust therein. By driving the blower 15, the inside of the furnace 1 becomes negative pressure from the upper side of the heating plate 2, and air flows into the furnace 1 from the upper side of the heating plate 2. The air passes through the heating source 21 in the furnace 1, then passes through the bottom cover 10, enters the ash removal unit 9, and flows into the exhaust passage 14. This air is exhaust including oily smoke and the like generated when cooking food such as meat on the heating plate 2. As described above, the air is exhausted by the cooling unit 22 in the process of passing this swirl flow control blade 13. To be cooled.

  Furthermore, in order to further lower the temperature of the exhaust gas cooled by the cooling unit 22, an auxiliary port 25 for sucking the atmosphere is opened between the exhaust passage 14 before entering the blower 15 from the lower part of the ash dropping unit 9. A manual door-shaped damper 26 is provided at the auxiliary port 25 to allow adjustment of the amount of air flowing into the exhaust passage 14 from the auxiliary port 25 through the ash drop portion 9.

When food such as meat is placed on the heating plate 2 and cooked by the heat of the heating source 21, an upward airflow is generated on the heating plate 2 due to the temperature difference between the upper and lower sides of the heating plate 2. The blower 15 must be able to blow air by sucking the exhaust gas into the furnace 1 against the rising airflow. In the case of the heating temperature of the grilled meat dish, the rising air current is about 1.1 m / sec. In the case of the area of the heating plate 2 for about four persons, the air volume of the blower 15 is required to be 4 m ³ / min or more.

Further, a smoke removal filter 16 and a deodorization filter 17 are inserted in the exhaust passage 14.
As the smoke removal filter 16, a high performance filter called a HEPA filter (High Efficiency Particulated Air Filter), a micro filter for filtering fine particles that are exhaust smoke components, or the like can be used. However, the present invention is not limited to these, and any type of filter may be used as long as it can filter the smoke component of the exhaust.

  The deodorizing filter 17 adsorbs an odor component, which is a chemical component contained in exhaust gas, and removes it by filtration. The deodorization filter 17 is filled with an adsorption filter medium 18 such as activated carbon or zeolite. When the heating source 21 is a carbon-based solid fuel such as charcoal or coke, since they generally have a function as activated carbon, the carbon-based solid fuel used as the heating source 21 is used as an adsorption filter medium 18 as a deodorizing filter. 17 can be filled. After using this as an adsorbent filter medium 18, it can be used as the solid fuel 21 when the adsorbing capacity is lowered.

  The exhaust passage 19 after passing through the deodorizing filter 17 is connected to the exhaust passage 6 provided outside the furnace 1 described above. As described above, the outer periphery of the furnace 1 has a double structure of the inner wall 4 and the outer wall 5, and an exhaust passage 6 is provided between them. The exhaust passage 19 after exiting the deodorizing filter 17 is connected to the exhaust passage 6 outside the furnace 1.

  The upper end of the exhaust passage 6 is an exhaust port 8 outside the upper surface of the furnace 1, and the exhaust is discharged upward from the table 3 from here. FIG. 2 shows the arrangement of the exhaust ports 8, but when sitting around a table 3 and sitting on a chair 23 for a meal, the heating plate 2 on the upper surface of the furnace 1 that does not interfere with taking roast meat etc. into a dish is shown. Exhaust ports 8 are preferably arranged on both sides.

  In such a roaster with a flue gas function, the heating plate 2 is heated via the preheating plate 20 (if present) by the heat radiated by the combustion of the heating source 21 which is a carbon-based solid fuel, and is placed on the heating plate 2. Ingredients such as fresh meat are cooked. Oil smoke generated at this time is sucked into the furnace 1 from the upper side of the heating plate 2 through the heating plate 2 and the preheating grid 20 by driving the blower 15. The exhaust gas containing the oily smoke comes into contact with the heating source 21 and the organic matter contained therein is thermally decomposed by the heat.

Thereafter, the exhaust gas enters the ash removal unit 9 through the bottom 10 and is cooled by the cooling unit 22 in the process of passing through the swirl flow control blade 13. Moreover, the ash which is the burning soot of the heating source 21 that moves together with the exhaust gas or the like falls on the ash receiver 11 of the ash removal unit 9.
Exhaust gas is forcibly conveyed to the exhaust passage 14, and in the process of passing through the smoke removal filter 16, fine particles that are smoke components of the exhaust gas are filtered. Further, in the process of passing through the deodorizing filter 17, the odor component is filtered by the adsorption filter medium 18 filled therein. Since the exhaust gas is cooled in advance by the cooling unit 22, the adsorptive power of the adsorption filter medium 18 such as activated carbon or zeolite does not deteriorate. The exhaust gas thus cooled, smoked and deodorized is discharged from the exhaust port 8 at the upper end of the exhaust passage 6 through the exhaust passages 19 and 6.

In this way, the exhaust gas containing oily smoke generated by baking foods such as meat is hardly released above the heating plate 2 but is taken into the furnace 1, and the thermal decomposition and cooling of the oily smoke etc. by the heating source 21. After the cooling by the unit 22, the removal of fine smoke particles by the smoke removal filter 16, the removal of the odorous component by the deodorization filter 17, etc., it is discharged. For this reason, the surroundings of the roaster are not smoked, and a comfortable meal is possible.

It is a schematic vertical side view which shows one Example of the roaster with a smoke exhaustion function by this invention. It is a schematic plan view which shows arrangement | positioning of the exhaust port of the roaster with a smoke exhaust function of the Example .

Explanation of symbols

1 furnace 2 heating plate 8 exhaust port 14 exhaust passage 15 blower 16 smoke filter 17 deodorizing filter 18 adsorption filter medium 19 of exhaust filter 19 exhaust passage 21 heating source 22 cooling unit

Claims (3)

Top Place the heating plate (2) of the furnace (1) which is heated by the heating source (21), the food on the heating plate (2) heating a cook roaster by the heat of the heating source (21), Exhaust passages (14), (19) for making the heating plate (2) ventilated in a mesh or lattice and for guiding air from the heating plate (2 ) through the heating source (21) in the furnace (1) A blower (15) that forcibly transfers exhaust gas from the heating plate (2) side through a heating source (21) in the furnace (1) to the exhaust passages (14) and (19), and exhaust gas that is forcibly transferred And a deodorizing filter (17) filled with an adsorption filter medium (18) that adsorbs odorous components in the exhaust is inserted into the exhaust passages (14), (19), and a furnace ( The heating source (21) in 1) is carbon A fuel, that the deodorizing filter adsorption medium filled in (17) (18) the heat source (21) The same carbon-based fuel is filled with and it becomes a heat source is recycled (21) Roaster with smoke exhaust function. The roaster with smoke exhausting function according to claim 1, wherein a smoke exhaust filter (16) for removing particulates of smoke in the exhaust is inserted in the exhaust passages (14), (19). The exhaust gas forcedly exhausted through the exhaust passages (14), (19) is discharged from an exhaust port (8) provided outside the heating plate (2) of the furnace (1). Or the roaster with a smoke exhaustion function of 2.

Images