JP4059994B2

JP4059994B2 - grill

Info

Publication number: JP4059994B2
Application number: JP31583298A
Authority: JP
Inventors: 敏宏小林; 智仁楠井
Original assignee: パロマ工業株式会社
Priority date: 1998-11-06
Filing date: 1998-11-06
Publication date: 2008-03-12
Anticipated expiration: 2018-11-06
Also published as: JP2000139723A

Description

【０００１】
【発明の属する技術分野】
本発明は、魚等の被調理物を焼網に載せて加熱調理するグリルに関する。
【０００２】
【従来の技術】
従来から、加熱庫内の上段に備えたガスバーナにより魚等の被調理物を上から加熱する片面焼グリルと、加熱庫内の上段及び下段に備えたガスバーナにより被調理物を上下から同時に加熱する両面焼グリルとが知られている。
図９及び図１０は、それぞれ従来の両面焼グリルを正面および側面からみた断面図である。この両面焼グリルは、被調理物Ｆを収納して加熱調理するための加熱庫１０を形成し、加熱庫１０中段に被調理物Ｆを載置する焼網２０と、加熱庫１０の上段左右側面で燃料ガスを燃焼する全一次空気式の上バーナ３０と、加熱庫１０の下段左右側面で燃料ガスを燃焼するブンゼン式の下バーナ４０とを備える。
また、加熱庫１０の背部には、仕切壁５１を介して併設される排気室５０が設けられ、この仕切壁５１に開口して加熱庫１０と排気室５０とを連通する連通口１０７が設けられる。また、加熱庫１０の底面手前側および下バーナ４０の取り付け部分には外気を取り入れる隙間１２、１３がそれぞれ設けられる。
こうした両面焼グリルでは、調理の際に上バーナ３０及び下バーナ４０を共に燃焼させ、被調理物Ｆを上下から加熱する。
これに対し片面焼グリルは、下バーナを備えておらず、上バーナを燃焼させて被調理物を上から加熱する。
尚、上バーナの位置は、左右側面に限らず、天井部中央に設けたものがあり、その燃焼方式も全一次空気式の他にブンゼン式のものがある。
【０００３】
【発明が解決しようとする課題】
しかしながら、図９、図１０に示すような、上バーナ３０が左右側面に設けられているグリル６の場合は、特に、上バーナ３０に近い両端の被調理物Ｆは、上バーナ３０の輻射熱により十分に加熱されるものの、上バーナ３０から遠い中央の被調理物Ｆは、十分に加熱されなかった。これは、上バーナ３０で発生した高温の排気が、そのまま連通口１０７の両端から流れ出てしまうために、排気の対流熱による加熱効果を十分に得ることができないからである。従って、被調理物Ｆの載置面での熱分布が均一になりにくく、中央部分が十分加熱されない要因となっていた。特に近年多くなったグリル幅が広い、いわゆるワイドグリルに於いてはこの傾向が強い。そのため、調理者は、調理中に被調理物Ｆの位置を変える必要があり、手間となっていた。また、熱エネルギーが有効利用されないため不経済であった。
一方、図１１、図１２に示すような、上バーナ３０が天井部中央に設けられているグリル７の場合は、特に、上バーナ３０に近い中央の被調理物Ｆは、上バーナ３０の輻射熱により十分に加熱されるものの、上バーナ３０から遠い両端の被調理物Ｆは、十分に加熱されなかった。
【０００４】
本発明のグリルは上記課題を解決し、焼網付近の熱分布を均一に近づけ、被調理物の焼きむらを改善することを目的とする。
【０００５】
【課題を解決するための手段】
上記課題を解決する本発明の請求項１記載のグリルは、
被調理物を収納して加熱調理するための加熱庫と、
上記加熱庫の少なくとも上段に設けられ燃料ガスを燃焼するバーナと、
上記加熱庫の内で上記バーナより下段に設けられ被調理物を載置する焼網と、
上記加熱庫に併設され上方に開口した排気室と、
上記加熱庫と上記排気室とを連通する連通口と
を備え、上記バーナの燃焼排気を上記加熱庫に充満させるとともに、該排気を上記連通口から上記排気室にあふれさせるように排気経路を形成したグリルにおいて、
上記バーナを上記加熱庫の上段左右側面に設け、
上記連通口を上記加熱庫の背部に形成するとともに、
上記連通口の上端を、上記加熱庫幅方向の中央が高い位置となる山形状に形成して、
上記燃焼排気を上記バーナからの受熱の少ない上記被調理物の載置面中央に導くことを要旨とする。
【０００６】
また、本発明の請求項２記載のグリルは、
被調理物を収納して加熱調理するための加熱庫と、
上記加熱庫の少なくとも上段に設けられ燃料ガスを燃焼するバーナと、
上記加熱庫の内で上記バーナより下段に設けられ被調理物を載置する焼網と、
上記加熱庫に併設され上方に開口した排気室と、
上記加熱庫と上記排気室とを連通する連通口とを備え、上記バーナの燃焼排気を上記加熱庫に充満させるとともに、該排気を上記連通口から上記排気室にあふれさせるように排気経路を形成したグリルにおいて、
上記バーナを上記加熱庫の天井部中央に設け、
上記連通口を上記加熱庫の背部に形成するとともに、
上記連通口の上端を、上記加熱庫幅方向の両端が高い位置となる谷形状に形成して、
上記燃焼排気を上記バーナからの受熱の少ない上記被調理物の載置面両端に導くことを要旨とする。
【０００８】
上記構成を有する本発明のグリルは、熱気が上昇する性質を利用することにより、バーナの燃焼排気を加熱庫に充満させて連通口から排気室にあふれさせる。また、加熱庫の上段左右側面にバーナが設けられているため、本来であれば焼網の中央部に、上バーナからの受熱が少なく加熱がされ難い領域が形成され焼むらの要因となるが、本発明においては、連通口の上端が山形状に形成されているため、燃焼排気は、連通口の上端に接触しながら通り抜ける際に、焼網の中央部に集まり、バーナから遠いために受熱が少なかった中央部の被調理物の加熱を補う。従って、被調理物全体がより均一に加熱され、焼きむらを少なくすることができる。
【０００９】
また、本発明の請求項２記載のグリルは、熱気が上昇する性質を利用することにより、バーナの燃焼排気を加熱庫に充満させて連通口から排気室にあふれさせる。また、加熱庫の天井部中央にバーナが設けられているため、本来であれば焼網の両端に、上バーナからの受熱が少なく加熱がされ難い領域が形成され焼むらの要因となるが、本発明においては、連通口の上端が谷形状に形成されているため、燃焼排気は、連通口の上端に接触しながら通り抜ける際に、焼網の中央部に集まり、バーナから遠いために受熱が少なかった両端の被調理物の加熱を補う。従って、被調理物全体がより均一に加熱され、焼きむらを少なくすることができる。
【００１０】
また、本発明の請求項３記載のグリルは、加熱庫の天井部中央にバーナが設けられているため焼網の両端への加熱が少ないものの、連通口の上端が谷形状に形成されているため、燃焼排気は、連通口の上端に接触しながら通り抜ける際に、焼網の中央部に集まり、バーナから遠いために受熱が少なかった両端の被調理物の加熱を補い、被調理物の焼きむらを少なくすることができる。
【００１１】
【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、以下本発明のグリルの好適な実施形態について説明する。
【００１２】
図８は、本発明の第１実施形態としてのグリルを備えた後方排気式のテーブルこんろの外観図を示している。
テーブルこんろは、トッププレート７３に２組のこんろバーナ７４ａ、７４ｂが設けられ、それらの周囲に設けられたごとく７５ａ、７５ｂ上に調理鍋（図示せず）を載せ、テーブルこんろの前面に設けられる操作ボタン７１ａ、７１ｂを押すことによりそれぞれのこんろバーナ７４ａ、７４ｂが点火され、調理鍋が加熱されるものである。
こんろバーナ７４ａ、７４ｂ間の器体の中心部には、魚等の被調理物を焼くためのグリル１が設けられ、操作ボタン７１ｃを押して点火し加熱調理が行われる。
【００１３】
このグリル１は、図１、図２で示すように両面焼タイプのグリルで、被調理物Ｆを収納して加熱する加熱庫１０を備える。
加熱庫１０内には、上段左右側面に設けられ燃料ガスを燃焼させて被調理物Ｆを加熱する上バーナ３０と、中段に設けられ被調理物Ｆを載せる焼網２０と、下段左右側面に設けられ燃料ガスを燃焼させて被調理物Ｆを加熱する下バーナ４０と、底部に設けられ焼網２０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６０とを備える。
【００１４】
加熱庫１０の正面中央には、受皿６０と一体的に固定され受皿６０を手前に引き出す取手２２と、受皿６０を引き出す時に連動して開閉する開閉扉２１が設けられ、その開閉扉２１にはガラス製の覗き窓２１ａが設けられる。
取手２２を手前に引き出すと、取手２２に固定された受皿６０が加熱庫１０の底面をスライドし、受皿６０に載置された焼網２０とが同時に引き出される。
また、加熱庫１０の手前の底面および下バーナ４０の取り付け部分には外部空気が進入できる隙間１２、１３をそれぞれ設けている。
【００１５】
加熱庫１０の左右側面に設けた上バーナ３０は、多孔質セラミックスの平面プレートに多数の小炎孔を貫通させた燃焼面３１を有し、燃焼に必要な空気のほとんどを一次空気として吸入する全一次空気式のバーナで、その燃焼面３１は加熱庫１０奥行方向に沿って形成され、鉛直面に対してやや上方に傾けて設けられる。被調理物Ｆの上面は、主に、上バーナ３０からの輻射熱と、破線矢印で示される燃焼排気により加熱される。
【００１６】
一方、加熱庫１０の左右側面に設けた下バーナ４０は、燃焼に必要な空気を一次空気と二次空気とでまかなうブンゼン式のバーナで、その内側部分には加熱庫１０奥行方向に沿って炎孔４１を形成する。この炎孔４１からの燃焼ガスの噴出方向は水平方向に設けられる。被調理物Ｆの下面は、主に、下バーナ４０からの燃焼排気により加熱される。
【００１７】
加熱庫１０の天井部は、正面からみてＶ字形状に形成され、中央が下がっている。
【００１８】
加熱庫１０の背部には、仕切壁５１を介して排気室５０を併設し、この仕切壁５１に開口して加熱庫１０と排気室５０とを連通する連通口１０１を設けている。連通口１０１は、焼網２０よりも下位置で加熱庫１０とほぼ同一幅に形成され、焼網２０面における上バーナ３０からの受熱の少ない領域となる中央部分ほど、その開口上端が高い位置に形成される。この例では、開口上端の中央部が左右両端に比べて高い位置になるように左右両側上部を斜めに切り取った山形状に開口形成される。詳しくは、この連通口１０１の中央最上部が焼網２０のわずかに下に、左右両側上部が下バーナ４０とほぼ同じ高さに、下端が加熱庫１０底部とほぼ同一高さに形成される。尚、図中においては、連通口の開口形状をわかりやすく示すために、輪郭まわりにハッチングを施している。
【００１９】
上述した構成により、調理中に上バーナ３０と下バーナ４０とで発生した高温の排気は、いったん加熱庫１０上部に溜まり連通口１０１の中央部分からあふれて、排気室５０から排出される。従って、上バーナ３０から遠いために輻射熱による受熱が少ない中央部分に載置された被調理物Ｆにも、排気熱により加熱が補われ、被調理物Ｆ全体がより均一に焼ける。しかも、加熱庫１０の天井面がＶ字状に形成されているため、排気を図面矢印に示すように一層効果的に中央部分に集めることができ、均一に加熱できる。
【００２０】
また、上バーナ３０を加熱庫１０の左右側面に設けているので、天井部中央に設けたタイプのものと比較して加熱庫１０の高さを広く利用でき、分厚い被調理物の調理も扱うことができる。
【００２１】
ところで、焼網２０に被調理物Ｆを載せ加熱調理を行うと、被調理物Ｆは加熱され水蒸気を発生すると共に、被調理物Ｆの油脂分すなわち焼き脂２３が焼網２０の間を通過して下方の受皿６０に落下する。
そこで、この例では上バーナ３０を上方に傾けることによって、輻射熱による下方への影響を低減して、加熱庫１０下段付近の温度上昇を抑え、受皿６０に溜まった焼き脂２３を発火しにくくしている。
この結果、調理に先立ち、焼き脂２３を受ける受皿６０に水を入れたり、調理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。しかも、水の入れ忘れによる発火を防止でき、安心して使うことができる。
更に、加熱調理に水を使わないので、被調理物Ｆをこんがりと焼くことができる。
【００２２】
以上説明したように、第１実施形態の両面焼グリルによれば、上バーナ３０を加熱庫１０の左右側面に設けた構成であっても、連通口１０１の上端を山形状に形成することで、上バーナ３０と下バーナ４０で発生した高温の排気が中央に集まり、受熱の少ない中央部分に載置された被調理物Ｆへの加熱を補うことができ、被調理物Ｆ全体をより均一に加熱して焼きむらを少なくすることができる。この結果、被調理物Ｆの並べ変えが不要になり、使い勝手が向上される。
更に、排気熱を有効利用することでバーナのガス消費量を小さくでき、省エネルギーとなり経済的である。
また、上バーナ３０は、全１次空気式を用いているため、加熱庫１０内上部に排気を充満させているにもかかわらず、良好な燃焼を実現している。
また、上バーナ３０を加熱庫１０の左右側面に設けているので、加熱庫１０の高さを広く利用でき、分厚い被調理物の調理を行うことができる。
また、上バーナ３０を上方に傾けることで、加熱庫１０下段への輻射熱を低減し、受皿６０に溜まった焼き脂２３を発火しにくくすることができる。
この結果、調理前に受皿６０に水を入れたり、調理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。しかも、水の入れ忘れによる発火を防止でき、安心して使うことができる。
また、加熱調理に水を使わないので、被調理物Ｆをこんがりと焼くことができる。
【００２３】
次に、第２実施形態について図３、図４を用いて説明する。尚、第１実施形態と異なる部分について説明し、重複する部分に関しては同一符号を付してその説明を省略する。
この両面焼グリル２は、第１実施例と比べて上バーナの構成および連通口の構成が基本的に異なる。
両面焼グリル２においては、加熱庫１０の天井部中央に被調理物Ｆを加熱する上バーナ３０を設けている。このため焼網２０上の中央部分に対して両側を十分加熱することができない。
そこで、連通口１０２の形状を上バーナからの受熱の少ない領域となる左右両端ほど、その開口上端が高い位置に形成する。この例では開口上端の左右両端が中央部に比べて高い位置になるように中央上部を斜めに切り取った谷形状に開口形成される。詳しくは、この連通口１０２の両端最上部が焼網２０のわずかに下に、中央上部が下バーナ４０とほぼ同じ高さに、下端が加熱庫１０底部とほぼ同一高さに形成される。
【００２４】
上述した構成により、調理中に上バーナ３０と下バーナ４０とで発生した高温の排気は、いったん加熱庫１０上部に溜まり連通口１０２の両端からあふれて、排気室５０から排出されるため、上バーナ３０から遠いために受熱の少ない両端の被調理物Ｆにも、排気熱により加熱が補われ、被調理物Ｆ全体がより均一に焼ける。
【００２５】
以上説明したように、第２実施形態の両面焼グリルによれば、上バーナ３０を加熱庫１０の幅方向の中央に設けた構成であっても、連通口１０２の上端を谷形状に形成することで、上バーナ３０と下バーナ４０で発生した高温の排気が両端に集まるので、受熱の少ない両端に載置された被調理物Ｆへの加熱を補うことができ、被調理物Ｆ全体をより均一に加熱して焼きむらを少なくすることができる。この結果、被調理物Ｆの並べ変えが不要になり、使い勝手が向上される。
更に、排気熱を有効利用することでバーナのガス消費量を小さくでき、省エネルギーとなり経済的である。
また、加熱用バーナとして全１次空気式を用いているため、加熱庫１０内に排気を充満させているにもかかわらず、良好な燃焼を実現している。
【００２６】
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。
例えば、上バーナ３０は全一次空気式バーナに限ったものではなく、ブンゼン式バーナを用いてもよい。
また、下バーナ４０はブンゼン式バーナに限ったものではなく、例えば全一次空気式バーナを用いてもよい。
また、上バーナ３０及び下バーナ４０の傾きは本実施形態のものに限定されるものではなく、適宜変更が可能である。
また、両面焼きグリルに限ったものではなく、片面焼きグリルでもよい。
また、連通口は、複数設けてもよい。例えば、図５に示すグリル３は、上バーナ３０を加熱庫１０の左右側面に設けたタイプで、長方形の連通口１０３とその上に円形の連通口１０４とを設けて、排気を加熱庫１０の幅方向の中央に集めることによって、被調理物Ｆをより均一に加熱している。また、図６に示すグリル４は、上バーナ３０を加熱庫１０の天井部中央に設けたタイプで、長方形の連通口１０５、１０６を加熱庫１０の左右両端に設けて、排気を加熱庫１０の左右両端に集めることによって、被調理物Ｆをより均一に加熱している。
また、連通口の形状も本実施形態の山形や谷形に何等限定されるものではなく、例えば、図７のように、三角形やＶ字形状や凹、凸形状でもよく、適宜変更が可能である。
図７に示す（ａ）〜（ｄ）は、上バーナを加熱庫の左右側面に設置した場合に適する形態で、（ｅ）〜（ｈ）は、上バーナを加熱庫の幅方向の中央に設置した場合に適する形態である。（ｉ）は、加熱庫の幅方向の両端において最も受熱が高く、中央において次に受熱が高く、両端と中央の中間部において受熱が最も低いというような熱分布を有したグリルにおいて適する形態である。
【００２７】
【発明の効果】
以上詳述したように、本発明の請求項１記載のグリルによれば、連通口の上端が山形状に形成されているため、燃焼排気は、連通口の上端に接触しながら通り抜ける際に、焼網の中央部に集まり、バーナから遠いために受熱が少なかった中央部の被調理物の加熱を補う。したがって、加熱庫の上段左右側面にバーナを設けたグリルの場合でも、受熱が少なくなりがちな焼網の中央部における被調理物への加熱を補い、被調理物全体をより均一に加熱して、焼きむらを少なくすることができ、調理性能が向上される。また、被調理物の並べ変えが不要になり、使い勝手が向上される。また、排気熱を有効利用することでバーナのガス消費量を小さくでき、省エネルギーとなり経済的である。
【００２８】
また、本発明の請求項２記載のグリルによれば、連通口の上端が谷形状に形成されているため、燃焼排気は、連通口の上端に接触しながら通り抜ける際に、焼網の中央部に集まり、バーナから遠いために受熱が少なかった両端の被調理物の加熱を補う。したがって、加熱庫の天井部中央にバーナを設けたグリルの場合でも、受熱が少なくなりがちな焼網の左右両側部における被調理物への加熱を補い、被調理物全体をより均一に加熱して、焼きむらを少なくすることができる。また、被調理物の並べ変えが不要になり、使い勝手が向上される。また、排気熱を有効利用することでバーナのガス消費量を小さくでき、省エネルギーとなり経済的である。
【図面の簡単な説明】
【図１】第１実施形態としての両面焼グリルを正面からみた断面図である。
【図２】第１実施形態としての両面焼グリルを側面からみた断面図である。
【図３】第２実施形態としての両面焼グリルを正面からみた断面図である。
【図４】第２実施形態としての両面焼グリルを側面からみた断面図である。
【図５】第３実施形態としての両面焼グリルを正面からみた断面図である。
【図６】第４実施形態としての両面焼グリルを正面からみた断面図である。
【図７】他の変形形態としてのグリルの連通口を正面からみた断面図である。
【図８】テーブルこんろの外観図である。
【図９】従来例としての両面焼グリルを正面からみた断面図である。
【図１０】従来例としての両面焼グリルを側面からみた断面図である。
【図１１】従来例としての両面焼グリルを正面からみた断面図である。
【図１２】従来例としての両面焼グリルを側面からみた断面図である。
【符号の説明】
１０…加熱庫、３０…上バーナ、４０…下バーナ、５０…排気室、
１０１〜１０８…連通口。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a grill that cooks food such as fish on a grill.
[0002]
[Prior art]
Conventionally, a cooking object such as fish is heated from above by a gas burner provided in the upper stage of the heating chamber, and a cooking object is heated simultaneously from above and below by a gas burner provided in the upper and lower stages of the heating chamber. A double-sided grill is known.
9 and 10 are cross-sectional views of a conventional double-sided grill from the front and side, respectively. This double-sided grilled grill forms a heating chamber 10 for storing and cooking food to be cooked F, a grill 20 for placing the food F in the middle of the heating chamber 10, and the upper left and right sides of the heating chamber 10. An all-primary-air type upper burner 30 that burns fuel gas on the side surface and a Bunsen-type lower burner 40 that burns fuel gas on the lower left and right sides of the heating chamber 10 are provided.
In addition, an exhaust chamber 50 provided along with a partition wall 51 is provided at the back of the heating chamber 10, and a communication port 107 that opens to the partition wall 51 and communicates the heating chamber 10 and the exhaust chamber 50 is provided. It is done. Further, gaps 12 and 13 for taking in outside air are provided on the front side of the bottom surface of the heating chamber 10 and the attachment portion of the lower burner 40, respectively.
In such a double-sided grill, both the upper burner 30 and the lower burner 40 are burned during cooking, and the food F is heated from above and below.
On the other hand, the single-sided grill is not provided with a lower burner, but burns the upper burner to heat the food to be cooked from above.
In addition, the position of the upper burner is not limited to the left and right side surfaces, but is provided at the center of the ceiling, and the combustion method is the Bunsen type in addition to the all primary air type.
[0003]
[Problems to be solved by the invention]
However, in the case of the grill 6 in which the upper burner 30 is provided on the left and right side surfaces as shown in FIGS. 9 and 10, the cooking objects F at both ends close to the upper burner 30 are caused by the radiant heat of the upper burner 30. Although it was sufficiently heated, the food to be cooked F in the center far from the upper burner 30 was not sufficiently heated. This is because the high-temperature exhaust gas generated in the upper burner 30 flows out from both ends of the communication port 107 as it is, so that a sufficient heating effect due to the convective heat of the exhaust gas cannot be obtained. Therefore, the heat distribution on the placing surface of the object to be cooked F is difficult to be uniform, and the central portion is not heated sufficiently. In particular, this tendency is strong in the so-called wide grill, which has been recently widened. Therefore, the cook needs to change the position of the cooking object F during cooking, which is troublesome. Moreover, it is uneconomical because heat energy is not effectively used.
On the other hand, in the case of the grill 7 in which the upper burner 30 is provided at the center of the ceiling as shown in FIGS. 11 and 12, the cooking object F at the center near the upper burner 30 is particularly radiant heat of the upper burner 30. However, the cooked food F at both ends far from the upper burner 30 was not sufficiently heated.
[0004]
The grill of the present invention solves the above-mentioned problems, and aims to make the heat distribution in the vicinity of the grill net uniform and improve the unevenness of the food to be cooked.
[0005]
[Means for Solving the Problems]
The grill according to claim 1 of the present invention that solves the above problems is provided.
A heating cabinet for storing cooked food and cooking;
A burner that is provided at least in the upper stage of the heating chamber and burns fuel gas;
In the heating chamber, a grill that is provided below the burner and places an object to be cooked,
An exhaust chamber open to the upper side that is attached to the heating chamber;
A communication port that communicates the heating chamber and the exhaust chamber, and fills the heating chamber with the combustion exhaust of the burner and forms an exhaust path so that the exhaust overflows from the communication port to the exhaust chamber. In the grill
Provide the burner on the upper left and right sides of the heating chamber,
While forming the communication port on the back of the heating chamber,
The upper end of the communication port is formed in a mountain shape where the center in the heating chamber width direction is a high position,
The gist is to guide the combustion exhaust gas to the center of the placing surface of the object to be cooked with less heat received from the burner .
[0006]
A grill according to claim 2 of the present invention is
A heating cabinet for storing cooked food and cooking;
A burner that is provided at least in the upper stage of the heating chamber and burns fuel gas;
In the heating chamber, a grill that is provided below the burner and places an object to be cooked,
An exhaust chamber open to the upper side that is attached to the heating chamber;
A communication port that connects the heating chamber and the exhaust chamber, and fills the heating chamber with the combustion exhaust of the burner and forms an exhaust path so that the exhaust overflows from the communication port to the exhaust chamber In the grill
The burner is provided in the center of the ceiling of the heating chamber,
While forming the communication port on the back of the heating chamber,
The upper end of the communication port is formed in a valley shape where both ends in the heating cabinet width direction are high positions,
The combustion exhaust and summarized in that leads to the mounting surface at both ends of the small above the food of receiving heat from the burner.
[0008]
The grill of the present invention having the above-described configuration uses the property of rising hot air to fill the combustion exhaust of the burner into the heating chamber and overflow the exhaust chamber from the communication port . In addition, since the burner is provided on the left and right sides of the upper stage of the heating cabinet, an area that is less likely to receive heat from the upper burner is formed at the center of the grill net, which causes uneven burning. In the present invention, since the upper end of the communication port is formed in a mountain shape, the combustion exhaust gathers at the center of the grill net when passing through the upper end of the communication port and is far from the burner. It compensates for the heating of the food to be cooked in the center. Therefore, the whole object to be cooked is heated more uniformly, and uneven baking can be reduced.
[0009]
In the grill according to claim 2 of the present invention, the combustion exhaust gas of the burner is filled in the heating chamber and overflows from the communication port to the exhaust chamber by utilizing the property that hot air rises. In addition, since a burner is provided in the center of the ceiling of the heating chamber, if it is originally a region that receives less heat from the upper burner and is difficult to be heated at both ends of the grill, it causes burning unevenness. In the present invention, since the upper end of the communication port is formed in a valley shape, the combustion exhaust gathers at the center of the grill when passing through the upper end of the communication port and is far from the burner, and therefore receives heat. Compensate for the heating of the food to be cooked at both ends. Therefore, the whole object to be cooked is heated more uniformly, and uneven baking can be reduced.
[0010]
Moreover, although the grill of Claim 3 of this invention has a burner provided in the center of the ceiling part of a heating chamber, although the heating to the both ends of a grill is little, the upper end of a communicating port is formed in trough shape. Therefore, when the combustion exhaust gas passes through while contacting the upper end of the communication port, it gathers at the center of the grill net and compensates for the cooking of the cooked food at both ends that received less heat because it is far from the burner. Unevenness can be reduced.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
In order to further clarify the configuration and operation of the present invention described above, preferred embodiments of the grill of the present invention will be described below.
[0012]
FIG. 8 shows an external view of a rear exhaust type table stove provided with a grill as the first embodiment of the present invention.
The table stove is provided with two sets of stove burners 74a and 74b on the top plate 73, and a cooking pan (not shown) is placed on the top of the table stove as shown in FIG. By pressing the operation buttons 71a and 71b provided on the cooking stove, the respective burner burners 74a and 74b are ignited and the cooking pot is heated.
At the center of the vessel between the stove burners 74a and 74b, a grill 1 is provided for baking an object to be cooked such as fish, and the operation button 71c is pressed to ignite and heat cooking is performed.
[0013]
As shown in FIGS. 1 and 2, the grill 1 is a double-sided grill type grill and includes a heating chamber 10 that houses and heats the food F.
In the heating chamber 10, the upper burner 30 is provided on the left and right sides of the upper stage to burn the fuel gas to heat the cooking object F, the grill 20 on the middle stage on which the cooking object F is placed, and the left and right sides of the lower stage. A lower burner 40 that is provided and burns fuel gas to heat the food F to be cooked, and a tray 60 that is provided at the bottom and can be slid out and pulled out with the grill 20 placed thereon.
[0014]
In the center of the front of the heating chamber 10, there are provided a handle 22 that is fixed integrally with the tray 60 and pulls the tray 60 forward, and an open / close door 21 that opens and closes when the tray 60 is pulled out. A glass viewing window 21a is provided.
When the handle 22 is pulled out, the tray 60 fixed to the handle 22 slides on the bottom surface of the heating chamber 10, and the grill net 20 placed on the tray 60 is pulled out simultaneously.
Further, gaps 12 and 13 through which external air can enter are provided on the bottom surface in front of the heating chamber 10 and the attachment portion of the lower burner 40, respectively.
[0015]
The upper burner 30 provided on the left and right side surfaces of the heating chamber 10 has a combustion surface 31 in which a large number of small flame holes are penetrated through a porous ceramic flat plate, and sucks most of the air necessary for combustion as primary air. It is an all-primary air burner, and its combustion surface 31 is formed along the depth direction of the heating chamber 10, and is inclined slightly upward with respect to the vertical surface. The upper surface of the object to be cooked F is mainly heated by radiant heat from the upper burner 30 and combustion exhaust gas indicated by broken-line arrows.
[0016]
On the other hand, the lower burner 40 provided on the left and right side surfaces of the heating chamber 10 is a Bunsen type burner that provides air necessary for combustion with primary air and secondary air, and the inner portion thereof is along the depth direction of the heating chamber 10. A flame hole 41 is formed. The jet direction of the combustion gas from the flame hole 41 is provided in the horizontal direction. The lower surface of the object to be cooked F is mainly heated by the combustion exhaust from the lower burner 40.
[0017]
The ceiling part of the heating chamber 10 is formed in a V shape when viewed from the front, and the center is lowered.
[0018]
An exhaust chamber 50 is provided on the back of the heating chamber 10 through a partition wall 51, and a communication port 101 that opens to the partition wall 51 and communicates the heating chamber 10 and the exhaust chamber 50 is provided. The communication port 101 is formed at substantially the same width as the heating chamber 10 at a lower position than the grill 20, and the upper end of the opening is higher at the central portion where the heat receiving from the upper burner 30 is less on the grill 20. Formed. In this example, the opening is formed in a mountain shape in which the upper left and right sides are cut obliquely so that the center of the upper end of the opening is higher than the left and right ends. Specifically, the central uppermost portion of the communication port 101 is formed slightly below the grill net 20, the upper left and right sides are formed at substantially the same height as the lower burner 40, and the lower end is formed at substantially the same height as the bottom of the heating chamber 10. . In the figure, hatching is provided around the contour in order to clearly show the opening shape of the communication port.
[0019]
With the configuration described above, the high-temperature exhaust gas generated in the upper burner 30 and the lower burner 40 during cooking once accumulates in the upper portion of the heating chamber 10, overflows from the central portion of the communication port 101, and is discharged from the exhaust chamber 50. Accordingly, the food to be cooked F placed on the center portion where the heat received by the radiant heat is small because it is far from the upper burner 30 is supplemented by the exhaust heat, and the whole food to be cooked F is burned more uniformly. In addition, since the ceiling surface of the heating chamber 10 is formed in a V shape, the exhaust can be more effectively collected in the central portion as shown by the arrows in the drawing, and can be heated uniformly.
[0020]
Moreover, since the upper burner 30 is provided on the left and right side surfaces of the heating chamber 10, the height of the heating chamber 10 can be widely used as compared with the type provided at the center of the ceiling, and the cooking of thick cooking objects is also handled. be able to.
[0021]
By the way, when the cooking object F is placed on the grill 20 and cooked, the cooking object F is heated to generate water vapor, and the fat and oil content of the cooking object F, that is, the grilled fat 23 passes between the grills 20. Then, it falls to the lower tray 60.
Therefore, in this example, by tilting the upper burner 30 upward, the downward effect due to radiant heat is reduced, the temperature rise in the vicinity of the lower stage of the heating chamber 10 is suppressed, and the grilled oil 23 accumulated in the tray 60 is hard to ignite. ing.
As a result, it is easy to use because it is possible to save the trouble of putting water into the saucer 60 that receives the grilled fat 23 and draining it after cooking, before cooking. Moreover, it can prevent fires caused by forgetting to add water, and can be used with confidence.
Furthermore, since water is not used for cooking, the food to be cooked F can be baked.
[0022]
As described above, according to the double-sided grill of the first embodiment, even if the upper burner 30 is provided on the left and right side surfaces of the heating chamber 10, the upper end of the communication port 101 is formed in a mountain shape. The high-temperature exhaust gas generated in the upper burner 30 and the lower burner 40 gathers in the center and can compensate for the heating to the cooking object F placed in the central part with little heat reception, and the entire cooking object F is more uniform. The unevenness of baking can be reduced by heating. As a result, the rearrangement of the cooking object F becomes unnecessary, and the usability is improved.
Furthermore, by effectively using the exhaust heat, the gas consumption of the burner can be reduced, which saves energy and is economical.
Moreover, since the upper burner 30 uses the all primary air type, favorable combustion is implement | achieved in spite of having filled exhaust with the upper part in the heating chamber 10. FIG.
Moreover, since the upper burner 30 is provided on the left and right side surfaces of the heating chamber 10, the height of the heating chamber 10 can be widely used, and a thick cooked object can be cooked.
In addition, by tilting the upper burner 30 upward, the radiant heat to the lower stage of the heating chamber 10 can be reduced, and the grilled oil 23 accumulated in the tray 60 can be made difficult to ignite.
As a result, it is possible to save the trouble of putting water into the saucer 60 before cooking or draining after cooking is completed, which is convenient. Moreover, it can prevent fires caused by forgetting to add water, and can be used with confidence.
Moreover, since water is not used for heating cooking, the to-be-cooked item F can be baked with crisp.
[0023]
Next, 2nd Embodiment is described using FIG. 3, FIG. In addition, a different part from 1st Embodiment is demonstrated, the same code | symbol is attached | subjected about the overlapping part, and the description is abbreviate | omitted.
This double-sided grill 2 basically differs from the first embodiment in the configuration of the upper burner and the configuration of the communication port.
In the double-sided grill 2, an upper burner 30 for heating the cooking object F is provided at the center of the ceiling of the heating chamber 10. For this reason, it is not possible to sufficiently heat both sides with respect to the central portion on the grill 20.
Therefore, the upper end of the opening of the communication port 102 is formed at a higher position at both the left and right ends, which are regions where heat is received from the upper burner. In this example, the opening is formed in a valley shape in which the central upper part is cut obliquely so that the left and right ends of the upper end of the opening are higher than the central part. Specifically, the upper ends of both ends of the communication port 102 are formed slightly below the grill 20, the central upper part is formed at substantially the same height as the lower burner 40, and the lower end is formed at substantially the same height as the bottom of the heating chamber 10.
[0024]
With the above-described configuration, the high-temperature exhaust gas generated by the upper burner 30 and the lower burner 40 during cooking once accumulates in the upper portion of the heating chamber 10 and overflows from both ends of the communication port 102 and is discharged from the exhaust chamber 50. The cooking object F at both ends receiving less heat because it is far from the burner 30 is supplemented by the exhaust heat, and the whole cooking object F is baked more uniformly.
[0025]
As described above, according to the double-sided grill of the second embodiment, the upper end of the communication port 102 is formed in a valley shape even if the upper burner 30 is provided at the center in the width direction of the heating chamber 10. Thus, since the high-temperature exhaust gas generated in the upper burner 30 and the lower burner 40 gathers at both ends, it is possible to supplement the heating of the cooking object F placed on both ends with less heat reception, and the entire cooking object F Unevenness can be reduced by heating more uniformly. As a result, the rearrangement of the cooking object F becomes unnecessary, and the usability is improved.
Furthermore, by effectively using the exhaust heat, the gas consumption of the burner can be reduced, which saves energy and is economical.
Moreover, since all the primary air systems are used as a heating burner, good combustion is realized even though the heating chamber 10 is filled with exhaust gas.
[0026]
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.
For example, the upper burner 30 is not limited to the all primary air burner, and a Bunsen burner may be used.
Further, the lower burner 40 is not limited to the Bunsen burner, and for example, an all-primary air burner may be used.
Further, the inclinations of the upper burner 30 and the lower burner 40 are not limited to those of the present embodiment, and can be changed as appropriate.
Moreover, it is not limited to a double-sided grill, and a single-sided grill may be used.
A plurality of communication ports may be provided. For example, the grill 3 shown in FIG. 5 is a type in which the upper burner 30 is provided on the left and right side surfaces of the heating chamber 10, and a rectangular communication port 103 and a circular communication port 104 are provided on the rectangular communication port 103. The food to be cooked F is heated more uniformly by collecting it in the center in the width direction. 6 is a type in which an upper burner 30 is provided in the center of the ceiling of the heating chamber 10, rectangular communication ports 105 and 106 are provided at both left and right ends of the heating chamber 10, and exhaust gas is supplied to the heating chamber 10. The food to be cooked F is heated more uniformly by collecting it at the left and right ends.
Further, the shape of the communication port is not limited to the mountain shape or valley shape of the present embodiment, and may be, for example, a triangle, a V shape, a concave shape, or a convex shape as shown in FIG. is there.
(A)-(d) shown in FIG. 7 is a form suitable when the upper burner is installed on the left and right side surfaces of the heating chamber, and (e)-(h) are the upper burner at the center in the width direction of the heating chamber. It is a form suitable for installation. (I) is a form suitable for a grill having a heat distribution such that heat is highest at both ends in the width direction of the heating chamber, heat is next highest in the center, and heat is lowest in the middle part between both ends and the center. is there.
[0027]
【The invention's effect】
As described above in detail, according to the grill of claim 1 of the present invention, the upper end of the communication port is formed in a mountain shape, so that when the combustion exhaust passes through while contacting the upper end of the communication port, It gathers in the center of the grill and compensates for the heating of the food in the center, which received less heat because it is far from the burner. Therefore, even in the case of a grill provided with burners on the upper left and right sides of the heating cabinet, it compensates for the heating of the cooking object in the center of the grill that tends to receive less heat , and heats the entire cooking object more uniformly. Unevenness can be reduced and cooking performance is improved. In addition, rearrangement of the items to be cooked becomes unnecessary, improving usability. Further, by effectively using the exhaust heat, the gas consumption of the burner can be reduced, which saves energy and is economical.
[0028]
Further, according to the grill according to claim 2 of the present invention, since the upper end of the communication port is formed in a valley shape, the combustion exhaust, when passing through while being in contact with the upper end of the communication port, the central portion of the grill The heat of the cooked food at both ends, which received less heat due to the distance from the burner, is compensated. Therefore, even in the case of a grill provided with a burner in the center of the ceiling of the heating chamber, it compensates for heating of the cooking object on both the left and right sides of the grill, which tends to receive less heat, and heats the entire cooking object more uniformly. This reduces the unevenness of baking. In addition, rearrangement of the items to be cooked becomes unnecessary, improving usability. Further, by effectively using the exhaust heat, the gas consumption of the burner can be reduced, which saves energy and is economical.
[Brief description of the drawings]
FIG. 1 is a cross-sectional view of a double-sided grill as a first embodiment when viewed from the front.
FIG. 2 is a cross-sectional view of a double-sided grill as a first embodiment as seen from the side.
FIG. 3 is a cross-sectional view of a double-sided grill as a second embodiment when viewed from the front.
FIG. 4 is a cross-sectional view of a double-sided grill as a second embodiment as seen from the side.
FIG. 5 is a cross-sectional view of a double-sided grill as a third embodiment as seen from the front.
FIG. 6 is a cross-sectional view of a double-sided grill as a fourth embodiment as seen from the front.
FIG. 7 is a cross-sectional view of a communication port of a grill as another modification as seen from the front.
FIG. 8 is an external view of a table stove.
FIG. 9 is a cross-sectional view of a double-sided grill as a conventional example as seen from the front.
FIG. 10 is a cross-sectional view of a double-sided grill as a conventional example viewed from the side.
FIG. 11 is a cross-sectional view of a double-sided grill as a conventional example as seen from the front.
FIG. 12 is a cross-sectional view of a double-sided grill as a conventional example as seen from the side.
[Explanation of symbols]
10 ... heating chamber, 30 ... upper burner, 40 ... lower burner, 50 ... exhaust chamber,
101-108 ... Communication port.

Claims

A heating cabinet for storing cooked food and cooking;
A burner that is provided at least in the upper stage of the heating chamber and burns fuel gas;
In the heating chamber, a grill that is provided below the burner and places an object to be cooked,
An exhaust chamber open to the upper side that is attached to the heating chamber;
A communication port that communicates the heating chamber and the exhaust chamber, and fills the heating chamber with the combustion exhaust of the burner and forms an exhaust path so that the exhaust overflows from the communication port to the exhaust chamber. In the grill
Provide the burner on the upper left and right sides of the heating chamber,
While forming the communication port on the back of the heating chamber,
The upper end of the communication port is formed in a mountain shape where the center in the heating chamber width direction is a high position,
A grill characterized in that the combustion exhaust is led to the center of the placing surface of the object to be cooked that receives little heat from the burner.

A heating cabinet for storing cooked food and cooking;
A burner that is provided at least in the upper stage of the heating chamber and burns fuel gas;
In the heating chamber, a grill that is provided below the burner and places an object to be cooked,
An exhaust chamber open to the upper side that is attached to the heating chamber;
A communication port that communicates the heating chamber and the exhaust chamber, and fills the heating chamber with the combustion exhaust of the burner and forms an exhaust path so that the exhaust overflows from the communication port to the exhaust chamber In the grill
The burner is provided in the center of the ceiling of the heating chamber,
While forming the communication port on the back of the heating chamber,
The upper end of the communication port is formed in a valley shape where both ends in the heating cabinet width direction are high positions,
Grille, characterized in that directing the combustion exhaust to the mounting surface at both ends of the small above the food of receiving heat from the burner.