JP7410608B1 - Two-stage combustion cooking oven - Google Patents

Abstract

An object of the present invention is to provide a pizza oven that has heat sources on the top and bottom, allows for delicious baking in a short time, and is configured to be easily portable. The present invention includes a cylindrical main body part, the main body part has an upper combustion chamber, a middle cooking part, and a lower combustion chamber, and the upper combustion chamber has an opening opening at the top. and an air intake in a side wall, the middle cooking part has a top surface and a bottom closed and a cooking plate insertion port in the side wall that allows insertion of a cooking plate, and the lower combustion chamber has A configuration is adopted in which the side wall is provided with an air intake port and the lower end of the main body is closed with the leg portion. [Selection diagram] Figure 1

Description

Application of Article 30, Paragraph 2 of the Patent Act 1. Yoshi Electronics Co., Ltd. has sold to general consumers a two-stage combustion cooking oven invented by Yoshihiro Ando, Koji Kawasaki, and Yu Takahashi. (Date of sale: July 25, 2020 Place of sale: Yoshi Electronics Co., Ltd.) 2. Yoshi Denshi Co., Ltd. has published a two-stage combustion cooking oven invented by Yoshihiro Ando, Koji Kawasaki, and Yu Takahashi on the Yoshi Denshi Co., Ltd. website. (Website publication date: July 27, 2020 Website address: https://www.instagram.com/p/Cggn5Ynuks9/?img_index=1)

The present invention relates to a pizza oven, and more specifically, it is capable of baking pizza in a short time using high-temperature heating from upper and lower heat, and when not being used as a pizza oven, it is capable of producing patterns etc. by irradiating light. , concerning the technology of a multi-functional and compact pizza oven.

Pizza (Italian: pizza) (hereinafter referred to as pizza) originated in Italy, but is a dish that is widely eaten all over the world, and even in Japan, it is eaten at everything from casual family restaurants to authentic Italian restaurants. It has become widely established as a menu item in the restaurant industry. In addition, it has become so popular as a take-out and delivery product that the term "home delivery pizza" has become a general term, and its popularity extends to a wide range of people from children to adults. In addition, for solo camping and outdoor cooking in the garden, which have become popular due to the coronavirus pandemic, although it is not possible to prepare a full-fledged stone oven, cooking can be done using a simple pot or an oven with an electric heater. The current situation is that

The ideal way to bake a delicious pizza is to retain and lock in the moisture in the ingredients, while baking the pizza so that the surface becomes crispy and fragrant.To achieve this, the temperature inside the oven is important. Regarding this point, the ``True Neapolitan Pizza Association'', which was founded in Naples in 1984 to protect traditional Neapolitan pizza, has detailed regulations regarding ingredients and baking methods, and the temperature. The hearth temperature is approximately 485 degrees, the kiln ceiling temperature is approximately 430 degrees, and the firing time is said to be 60 to 90 seconds. The Japan Neapolitan Pizza Craftsmen's Association also states, ``In order to perfectly bake the ideal cornicione or pizza in just over a minute, the temperature inside the oven needs to be 450 degrees and the hearth needs to be at least 400 degrees.'' That's what it says.

In other words, in order to bake authentic pizza with a slightly charred surface and a soft, chewy interior, it must be cooked at a high temperature and in a short time, and if the heat source is an electric heater, Since the temperature is around 300 degrees at the highest, there is a drawback that the cooking time is long. In addition, in conventional pizza ovens that place the heat source only under the hearth, it takes a long time to start baking because convection and heat transfer raise the temperature of the entire oven, and there is a difference in temperature between the ceiling and floor of the oven. There is a problem that this occurs. Furthermore, kilns that use flickering flames are also desired when creating a mood outdoors.

Furthermore, conventional pizza ovens sold for outdoor use usually have a combustion chamber at the bottom, and performance depends on the shape of the pizza oven. Ideally, a dome-shaped oven that enhances the heat convection effect or one with a rounded roof design will allow the heat to circulate more easily and allow the pizza dough to bake evenly. However, even with such a conventional pizza oven, it takes about 5 minutes to bake, so when baking multiple pizzas outdoors with a large number of people, there is a need for a pizza oven that can bake more efficiently and in a shorter time. I can say that.

Another problem with conventional products is that they are inconvenient to carry, especially when used outdoors. Pizza ovens have a lower tier for storing firewood, an upper tier for baking the pizza, and sometimes a chimney. This would result in considerable size and weight, making it inconvenient to transport by car. Therefore, it can be said that there is a need for a pizza oven that can bake delicious food in a short time and has a structure that is convenient to carry.

In view of the current situation, various technical proposals have been made in the past. The name of the invention is ``Assembly Pizza Oven,'' and the problem it aims to solve is ``a small-sized pizza oven that can be carried and used at any location, and that can be easily carried in and out of storage and use locations. To provide a lightweight assembly-type pizza oven."The specific solution is "an assembly-type pizza oven, in which the upper lid is provided with a pizza loading/unloading port on the side surface of a substantially cylindrical annular body, The top surface of the inner lid is formed in the shape of a pot bottom, and the top surface of the inner lid is a substantially cylindrical annular body that is closed by a pizza baking plate, and a circle of a predetermined length is formed at a position opposite to the pizza loading/unloading opening on the peripheral edge of the pizza baking plate. An arcuate cut is made and the pizza baking plate is bent upward along a line that connects the ends of the cut to make the punched standing plate stand up vertically to form a ventilation opening. The kiln is formed in the shape of a pot bottom, with a fuel inlet at a predetermined location on the side and a plurality of ventilation holes on the side or bottom. assembled and connected and fixed via a connecting means.'' However, in this technique, the combustion chamber is only in the lower part, and the heat generated in the lower part is guided upward through the ventilation opening, which makes use of so-called heat retention. Therefore, it is considered that there is a large temperature difference between the bottom heat source and the heat source rising to the top, making ideal temperature control difficult.

In addition, the name of the invention is ``Pizza Baking Oven'' and the problem it is trying to solve is ``By applying heat from the fire source evenly to the stones, the air containing the radiant heat from the heated stones can be used to make pizza. To provide a small and portable pizza oven that can bake pizza evenly by allowing flow to cover the surface of the pizza. It comprises a base on which the fire source is placed, and a cylindrical body installed on the base to house the fire source, and a flat plate-shaped lid is attached to the upper end of the cylindrical body.The inner periphery of the cylindrical body A spacer is installed on the side of the fire source, and a pizza stone to be placed inside the cylindrical body is installed on the spacer. A frame is attached to the periphery with a space in between, and a plurality of plate-like protrusions are attached at intervals on the outer periphery of the frame, and the plate-like protrusions are inclined with respect to the vertical direction of the frame. "It is installed as follows." However, this technology is also based on the use of a gas stove or the like as a fire source, and the fire source is a combustible material such as firewood, which is arranged in two stages (upper and lower) to distribute heat uniformly. The technical means for solving the problem is different from the present invention which adjusts the problem.

In addition, the title of the invention is ``pizza maker,'' and the problem to be solved is ``to bake pizza in a short time.'' The specific solution is ``The pizza maker has a baking chamber inside. a casing having a casing, a net-shaped mounting shelf provided vertically in the baking chamber on which the pizza is placed, and an upper heat source provided above and below the plurality of mounting shelves in the baking chamber to heat the pizza. A revolution axis extending in the horizontal direction is set between the radiating part and the lower heat radiating part, and the upper heat radiating part and the lower heat radiating part. It is equipped with a drive unit that integrally revolves the mounting shelf around an axis of revolution. In order to bake pizza in a short time, this technology is equipped with an upper heat radiating part and a lower heat radiating part, and by driving the upper and lower shelves, it is possible to apply heat evenly from above and below. It has a common feature with the present invention in that heat sources are provided on the top and bottom. However, such technology uses an electric heater, and since the mounting shelf moves up and down, the baking chamber becomes long in the vertical direction, which has the disadvantage that it cannot be accommodated compactly, and the structure is complicated and costly. It can be said that this problem remains.

Utility model registration No. 3234549 Patent No. 6238218 JP2019-58377

To provide a pizza oven having upper and lower heat sources, capable of baking more deliciously in a short time, and configured to be easily portable.

The present invention includes a cylindrical main body, the main body having an upper combustion chamber, a middle cooking section, and a lower combustion chamber, and the upper combustion chamber having an opening that opens upward; Equipped with an air intake on the side wall,
The middle cooking section has a closed top surface and a bottom surface, and is provided with a cooking plate insertion port on the side wall to allow insertion of a cooking plate, and the lower combustion chamber has an air intake port on the side wall and the leg section on the bottom surface. Adopt a configuration with

Moreover, the present invention can also employ a configuration in which legs are provided on the lower side of the bottom plate of the main body.

Moreover, the present invention can also employ a configuration in which the leg portions are foldable.

Moreover, according to the two-stage combustion type cooking oven according to the present invention, since there are upper and lower heat sources, it is possible to bake the upper and lower sides at the same time, and it exhibits the excellent effect of being able to provide more delicious pizza in a shorter time.

Further, the two-stage combustion type cooking oven according to the present invention is compact, so it exhibits an excellent effect of being easy to load onto a vehicle.

Further, the two-stage combustion type cooking oven according to the present invention exhibits an excellent effect of creating an aesthetic effect by the light leaking from the air holes provided to improve combustion performance.

Further, the two-stage combustion type cooking oven according to the present invention exhibits the excellent effect that only the upper part can be used as a bonfire stand.

Furthermore, the two-stage combustion type cooking oven according to the present invention exhibits an excellent effect in that the lower part can be used as a barbecue stove.

BRIEF DESCRIPTION OF THE DRAWINGS It is a basic structure explanatory perspective view explaining the basic structure of the two-stage combustion type cooking oven based on this invention. FIG. 1 is a basic configuration plan view illustrating the basic configuration of a two-stage combustion type cooking oven according to the present invention. FIG. 2 is a configuration explanatory diagram illustrating a two-stage combustion chamber configuration of a two-stage combustion cooking oven according to the present invention. FIG. 2 is an explanatory view of the usage state of the two-stage combustion type cooking oven according to the present invention.

The present invention includes a cylindrical main body, the main body having an upper combustion chamber, a middle cooking section, and a lower combustion chamber, and the upper combustion chamber having an opening that opens upward; The middle cooking section is provided with an air intake port on the side wall, the middle cooking section is provided with a cooking plate insertion port whose top and bottom surfaces are closed and allows insertion of a cooking plate into the side wall, and the lower combustion chamber is provided with an air intake port on the side wall. The main feature is that it includes an intake port and the legs on the bottom surface. The following will explain based on the drawings. However, the shapes and configurations are not limited to those shown in the drawings, and can be changed within the scope of obtaining the effect of creating the technical idea of the present invention.

FIG. 1 is a perspective view illustrating the basic configuration of a two-stage combustion type cooking oven according to the present invention, which is composed of a cylindrical main body, and the main body includes an upper combustion chamber and a middle cooking section. and a lower combustion chamber, the upper combustion chamber having an opening opening at the top and an air intake in the side wall, and the middle cooking section having a closed top and a bottom and having an opening in the side wall. A cooking plate insertion opening into which a cooking plate can be inserted is provided, and the lower combustion chamber includes an air intake port on a side wall and the legs on a bottom surface.

The two-stage combustion cooking oven 1 is composed of a main body and a leg, and the main body has an upper combustion chamber, a middle cooking section, and a lower combustion chamber, and the upper combustion chamber has The middle cooking section is provided with an opening opening at the top and an air intake port on the side wall, and the middle cooking section has a top surface and a bottom surface closed and is provided with a cooking plate insertion port on the side wall that allows a cooking plate to be inserted. The lower combustion chamber has an air intake port on the side wall and the legs on the bottom surface. Each component will be explained below.

The combustion material N is a raw material for combustion, and specifically, is a combustible material such as firewood or charcoal. Firewood is made by directly cutting wood and is mainly used for bonfires, while charcoal is made by steaming and carbonizing wood and is mainly used for cooking.

Coniferous trees are characterized by their low density and high oil content, making them easily flammable. Therefore, it is efficient to use it as kindling when starting a bonfire. Examples of tree species include cypress, pine, and cedar. Hardwood firewood has a high density and low oil content, making it difficult to burn. Therefore, it is useful when you want to make the fire last longer. Examples of tree species include oak, oak, and oak.

Typical types of charcoal used for cooking, such as barbecues, are black charcoal, white charcoal, and sawdust charcoal, and black charcoal is easy to use even for beginners. There are two types of soft black charcoal: domestically made from wood such as oak and sawtooth oak, and foreignly made from mangrove.Domestically produced black charcoal is suitable for cooking as it is easy to catch fire and produces little smoke. Although foreign products have a short burning time and produce a lot of smoke, they are easy to use even for beginners and are easily available at home centers.

White charcoal is hard and difficult to ignite, but once ignited, white charcoal provides uniform and stable heat over a long period of time. It is called white charcoal because it has ash on its surface and is whitish, and the most typical one is ``Bincho charcoal,'' which is also used in high-end restaurants. Compared to black charcoal, it can take a little more effort to ignite, so it is said to be suitable for people who are used to handling charcoal.

Saw charcoal is made by turning sawdust into charcoal, then crushing it and solidifying it.It is said to have properties similar to Bincho charcoal. Most of them are square or hexagonal in shape, with a hole in the center like a chikuwa. It is somewhat difficult to ignite, but the fire lasts a long time, and there is no need to add charcoal frequently. Although relatively reasonable, it has properties similar to binchotan charcoal, and is used in restaurants for yakiniku, yakitori, and grilled eel. In addition, although firewood is shown as an example of the combustible material N in the drawings, in addition to the above-mentioned charcoal, it may also be a methanol solid fuel, a liquid fuel such as white gasoline, alcohol, or kerosene.

The main body portion 10 serves as a main body constituting a cylindrical body. Three layers are formed: an upper stage combustion chamber 30 above, a lower stage combustion chamber 50 below, and a middle stage cooking section 40 between them, and serve as the respective side walls. Although FIG. 1 shows a cylindrical shape with one upper end open and the lower opposite end closed, the shape is not limited to this, and may be a rectangular or polygonal cylinder.

The leg portions 20 are provided to prevent heat from combustion from being transferred to the ground, floor, etc. Regarding bonfire stands, some local governments and campgrounds have established a distance from the bottom to the ground, and it is desirable to provide a space with a height of at least 15 cm. Further, it is desirable that the leg portions 20 can be folded and stored. The leg portions 20 shown in the drawings are an example of a configuration in which plate grooves are engaged with each other to be assembled.

The upper combustion chamber 30 is used to burn the combustible material N at the same time as the lower combustion chamber 50 when cooking pizza or bread, and when heat sources are arranged in upper and lower stages, or when the combustible material N is combusted only in the upper combustion chamber 30. It can be used as a bonfire stand, or the upper cooking utensil 35 can be placed in the opening to enjoy a barbecue or the like.

The opening 31 is an opening that opens above the upper combustion chamber 30, and is used to place an upper cooking utensil 35 such as a net during a barbecue. Furthermore, when used as a bonfire stand, long pieces of firewood, etc. may not fit into the upper combustion chamber. In that case, the upper cooking utensil 35 at the top can be removed to allow long firewood to be used vertically.

The upper side wall 32 is a side wall of the upper combustion chamber 30 that has an upper air intake 33 .

The upper stage air intake port 33 is a hole provided in the side wall 32 of the upper stage combustion chamber 30 for taking in air necessary for combustion. Further, the air intake port 33 transmits light based on combustion emitted from the inside during a bonfire, and can produce effects using the light. What is shown in the drawing is based on the motif of fireworks. However, the effect is not limited to the example shown in the drawings, and any hole may be used as long as it can take in the air necessary for combustion.

The upper stage region portion 34 is a spatial region formed by the upper stage combustion chamber 30.

The upper cooking utensil 35 is a net, a grid, an iron plate, etc. placed in the opening 31.

The upper stage combustion material support member 36 is a member that holds and supports the combustion material N that does not fit into the upper stage combustion chamber 30 and protrudes. Furthermore, the ash can be easily discharged after use.

The upper stage firewood input port 37 is an opening hole for charging the combustion material N into the upper stage combustion chamber 30, and is a hole portion that is opened so that it can protrude from the upper stage combustion chamber 30 when long firewood is placed horizontally. be.

The middle cooking section 40 has an upper combustion chamber 30 on the upper side and a lower combustion chamber 50 on the lower side, and is located between these. A middle-stage top surface 41 is arranged above the middle-stage cooking section 40 and a middle-stage bottom surface 42 is arranged below, which is an area surrounded by middle-stage side walls 43 . The middle cooking section 40 is provided with a cooking plate insertion opening 45 through which the cooking plate 44 is inserted and taken out.

The middle-stage upper surface 41 is a face plate that closes the upper part of the middle-stage cooking section 40 .

The middle bottom surface 42 is a face plate that closes the lower part of the middle cooking section 40 .

The middle side wall 43 is a side wall arranged in the circumferential direction that constitutes the middle region 46 of the middle cooking section 40, and is provided with a cooking plate insertion opening 45 through which the cooking plate 44 is inserted and taken out.

The cooking plate 44 is a plate on which a food to be heated is placed and inserted into the middle cooking section 40 for heating and cooking. The material is preferably stainless steel for hygiene reasons. For example, a circular plate-shaped member such as a pizza peel is provided with a handle for easy removal.

The cooking plate insertion opening 45 is an opening large enough to allow easy insertion and removal of the cooking plate 44, provided in the middle side wall 43 of the middle cooking section 40.

The middle area portion 46 is a spatial area formed by the middle cooking section 40.

The lower combustion chamber 50 is used when cooking pizza or bread to burn the combustion material N at the same time as the upper combustion chamber 50 and to arrange heat sources in upper and lower stages.

The lower side wall 51 is a side wall of the lower combustion chamber 50 having a lower air intake 52.

The lower firewood input port 56 is an opening hole for charging the combustible material N into the lower combustion chamber 50, and is opened so that it can protrude outward from the side wall 51 of the lower combustion chamber 50 when long firewood is input. This is the hole that was made.

The main body bottom surface 53 is a portion covered by a plate-like member provided at the bottom of the main body portion 10.

The lower region portion 54 is used when the combustion material N is burned simultaneously with the upper combustion chamber 30 and heat sources are arranged in upper and lower stages when cooking pizza or bread.

The lower combustible material support member 55 is a member that holds and supports the combustible material N that does not fit into the lower combustion chamber 50 and protrudes. Furthermore, the ash can be easily discharged after use.

The lower air intake port 57 is a hole provided in the side wall 51 of the lower combustion chamber 50 for taking in air necessary for combustion. In addition, light based on combustion emitted from the inside during a bonfire passes through the air intake port 52, and it is possible to create an effect using the light. The one shown in the drawing has a circle motif. However, the effect is not limited to the example shown in the drawings, and any hole may be used as long as it can take in the air necessary for combustion.

The folding type 60 is a mechanism for folding the legs and making it possible to store them compactly when a configuration in which legs are provided on the bottom side of the bottom surface 53 of the main body 10 is adopted.

FIG. 2 is a basic configuration plan view illustrating the basic configuration of the two-stage combustion cooking oven according to the present invention, FIG. 2(a) shows a configuration without legs, and FIG. 2(b) shows a configuration without legs. A configuration with a section is shown.

FIG. 3 is a configuration explanatory diagram illustrating the configuration of the two-stage combustion chamber of the two-stage combustion cooking oven according to the present invention, and FIG. Fig. 3(b) shows a state in which a combustible material N is placed in the combustion chamber 50 and is being combusted. Fig. 3(c) shows a state in which N is placed and burned in both combustion chambers, and FIG. This indicates the state in which the

FIG. 4 is a usage state explanatory diagram illustrating the usage state of the two-stage combustion type cooking oven according to the present invention, and FIG. FIG. 4(b) shows a state in which the upper cooking utensil 35 is placed in the opening 31 of the main body and cooking such as a barbecue is performed thereon. FIG. Fig. 4(c) shows an example of use as a fire pit, in which the combustion material N is burned in both the upper combustion chamber 30 at the top of the main body and the lower combustion chamber 50 at the bottom of the main body, and a heat source is required for both the upper and lower parts. It shows how pizza and bread are being prepared.

Although not particularly shown in the drawings, it is also preferable to provide a thermometer so that the temperature of each of the upper combustion chamber 30, the middle cooking section 40, and the lower combustion chamber 50 can be determined.

The two-stage combustion cooking oven of the present invention can bake delicious pizza in a shorter time than conventional pizza ovens, and is also easy to carry, so it is expected that many people will use it outdoors, especially when camping. It is considered that the possibility of industrial use through production is high.

1 Two-stage combustion cooking oven 10 Main body 20 Legs 30 Upper combustion chamber 31 Opening 32 Upper side wall 33 Air intake 34 Upper area 35 Upper cooking utensil 36 Upper firewood support 37 Upper firewood input 40 Middle cooking section 41 Middle upper surface 42 Middle bottom surface 43 Middle side wall 44 Cooking plate 45 Cooking plate insertion port 46 Middle region section 50 Lower combustion chamber 51 Lower side wall 52 Air intake 53 Bottom surface 54 Lower region section 55 Lower firewood support stand 56 Lower firewood input port 60 Folding type N Combustibles B Block

Claims (3)

Consists of a cylindrical main body (10),
The main body portion (10) has an upper combustion chamber (30), a middle cooking section (40), and a lower combustion chamber (50),
The upper combustion chamber (30) includes an opening (31) that opens upward, and an air intake (33) in the side wall (32),
The middle cooking section (40) has a top surface (41) and a bottom surface (42) closed, and is provided with a cooking plate insertion opening (45) in a side wall (43) that allows insertion of a cooking plate (44).
The lower combustion chamber (50) includes an air intake (52) in the side wall (51) and a bottom plate (53) with a closed lower end of the main body (10), and is connected to the upper combustion chamber ( 30 ) . A two-stage combustion cooking oven (1) characterized in that simultaneous combustion of fuel is possible in both of the lower combustion chambers ( 50 ) . The two-stage combustion cooking oven (1) according to claim 1, further comprising legs (20) on the outer surface of the bottom plate (53) of the main body (10). A two-stage combustion cooking oven (1) according to claim 2 , characterized in that the legs (20) are foldable (60).