JPH04122324A - Double side roasting grill - Google Patents

Abstract

PURPOSE:To contrive a drip plate not to come to an abnormally high temperature, and contrive water not to be required to be contained in at the time of cooking by detecting the temperature of the dip plate with a temperature detecting sensor set at a grill bottom section, to open or close a solenoid valve and to control the combustion of a lower burner, and by keeping the temperature of the dip plate in a fixed range. CONSTITUTION:When a lower burner 11 is ignited and the fish 7 of an object to be cooked is heated, then by thermal transmission from the radiation heat of the lower burner 11 in particular or combustion gas flowing near a bearer, the temperature of the dip plate 5 is raised, but the temperature of the bottom section of a grill confronted with the bearer 5 is also raised by the radiation heat from the dip plate 5 or the thermal transmission. Accordingly, at a control section 23, by a thermistor 22, the temperature of the dip plate 5 is detected, and a solenoid valve 18 is opened or closed so that the temperature may be set in a previously set and fixed range, and according to the opening or closing, an igniting device 24 is ON/OFF-controlled, and the combustion and fire- extinction of the lower burner 11 and repeated.

Description

[Detailed description of the invention] Regarding the grill.

Conventional technology A conventional double-sided grill has a configuration as shown in Figures 2 and 3, and -C is installed in a cooking device called a gas stove with double-sided grill for home use. . In the figure, 1 is a box that constitutes the main body of the gas stove.A stove section 2 is provided at two places on the left and right sides of the top surface for heating a pot, etc., and a grill compartment 3 is placed in the center of the box. There is. Water 4 is put in the lower part of the grill chamber 3, and a soup tray that can be freely taken out and put in has a grill 6 placed on a plate 5. A fish 7 to be cooked is placed on the grill 6. After the cooking is completed, the soup tray, the plate 5 and the grill 6 are pulled out from the grill chamber 3 as one unit. Upper burners 8 are provided on the left and right sides of the upper part of the grill chamber 3, and heat the upper surface of the fish 7 by radiant heat. In addition, Bunsen type lower burners 9 are provided at the lower part on the left and right sides of the grill chamber 3 to grill the underside of the fish 7.

Problem to be Solved by the Invention However, in the double-sided grill with the above configuration, in order to suppress smoke generation during cooking and to prevent the soup pan 5 from becoming hot, water is poured into the soup pan 6 for cooking. . For this,
Disadvantages include that the cooked food becomes watery and loses its flavor, and if you are not careful when pulling out the soup tray 5, the hot water (usually around 100°C) may spill and stain the floor. There was a danger that it could get on the body and cause burns. Also, due to this danger, many people cook without adding water, and in this case, the soup pan is placed near the surface of the pan 5 due to radiant heat from the nearby lower burner 9. Since it is heated by the heat transfer of the flowing combustion gas and reaches a high temperature, juices and pieces of meat from the food 7 may fall onto the saucer 5 and become stuck thereon, or a large amount of smoke may be generated. Furthermore, there is a risk that the fallen fat may vaporize and ignite, causing the entire cooker to become abnormally high temperature, or in the worst case, causing a fire. The soup receiver controls the combustion of the lower bar while detecting the temperature of the dish, and the purpose of the soup receiver is to maintain the temperature of the dish within a certain range, improving safety and usability.

In order to solve this problem, the double-sided grill of the present invention is configured to detect the temperature of the saucepan and control the combustion of the lower burner using a temperature sensor attached to the bottom of the grill compartment.

Function With the above configuration, the soup receiver detects the temperature of the dish and controls the combustion of the lower burner to prevent it from becoming abnormally high temperature, so the soup receiver can keep the temperature of the dish within a safe temperature range even if no water is put into the dish. Can be maintained. For this reason, the soup tray does not allow juices or pieces of meat to stick to the surface of the dish, and the fat does not ignite, so there is no risk of burns or fire. In addition, the soup tray prevents water from being accidentally spilled when taking out dishes, improving safety and operability.

EXAMPLE Hereinafter, a gas stove with a double-sided grill, which is an example of the present invention, will be explained based on the attached drawing of FIG.

In the figure, there are upper burners 1 at the top and bottom of the grill chamber 3, respectively.
0 and a burner 11 are provided as a heat source, but the lower burner 11
is provided in the air chamber 12, and has a flame opening facing the opening 13 of the grill chamber 3. Combustion air is forced through the opening 14 of this air chamber 12 by a fan 15 .

Therefore, the flame of the lower burner 11 is oriented sideways. The gas supply pipe branches into two circuits near the inlet, and pipe 1 goes to the lower burner.
6. Gas is supplied to the upper burner via pipe 17. There are solenoid valves 1B on the way to open and close the gas flow.
and a solenoid valve 19 are connected. Furthermore, a door 20 that can be opened and closed is attached to the front. A soup tray 5 is provided at the bottom of the grill chamber 3, and a thermistor 22, which is a temperature detection sensor, is attached to the lower part of the tray 5, that is, to the bottom outside 21 of the grill chamber 3. On the soup plate 5 is the cooked fish 7.
A grill 6 is provided on which to place the food. On the other hand, a control section 23 is installed in the lower part of the grill chamber 3, and processes the signal from the thermistor 22 to control the opening/closing of the NMi valve 1B and the ignition device 24 of the burner.

In the above configuration, when the lower burner 11 is ignited to heat the fish 7 to be cooked, the temperature of the soup tray 5 rises, especially due to the radiant heat of the lower burner 11 or heat transfer from the combustion gas flowing near the tray. The temperature of the bottom of the grill compartment facing the grill also rises due to radiant heat or heat conduction from the dish 5. Therefore, in the control unit 23, the thermistor 22 detects the temperature of the soup tray 5, and the solenoid valve 18 is opened and closed so that the temperature falls within a preset range, and in response to this opening and closing, the ignition device is activated. 24 is turned ON and OFF, and the lower burner 11 is repeatedly fired and extinguished.
When the temperature exceeds a certain temperature, the solenoid valve 18 is closed to extinguish the fire. After this, the soup receiver remains extinguished until the temperature of the dish 5 falls to a certain level, but the fan 15 continues to rotate and blows air into the grill chamber 3 through the air chamber 12 and the opening 14.
In particular, since the soup holder blows out near the dish 5, its temperature drops in a shorter time than when it is naturally cooled. Therefore, substantially the lower burner 11
Since the time for extinguishing the fire can be shortened, the cooking time will not be particularly long compared to the conventional method, and the lower burner 1
The upper burner 10 continues to burn even while the burner 1 is extinguishing the fire. Note that the temperature range is usually set and controlled at around 200°C, which is the temperature at which fat starts to smoke. Therefore, the soup tray 5 does not reach an abnormally high temperature, so there is no need to add water, and the fish 7 can be grilled without becoming watery. Furthermore, there is no risk of water spilling when the grilled dish 7 is pulled out from the grill along with the soup tray 5.

Furthermore, since the temperature of the soup tray 5 is low, the fish fat that falls onto the soup tray 5 will not ignite, and naturally the outside of the grill chamber 3 will not reach an abnormally high temperature. Therefore, cooking can be carried out safely without the risk of fire, burns, etc. Also, the soup tray is plate 5.
Since fish juices and pieces of meat do not stick to the top, cleanup is easy and the usability is improved.

Effects of the Invention As described above, the double-sided grill of the present invention has the following effects.

(1) The soup tray detects the temperature of the dish using the temperature sensor installed at the bottom of the krill chamber, and controls the combustion of the lower burner by opening and closing the solenoid valve, and the soup pan maintains the temperature of the dish within a certain range. Therefore, the soup tray does not reach an abnormally high temperature, and there is no need to add water when cooking.

(2) Since no water is required during cooking, there is no risk of burns when removing the grilled fish from the grill along with the saucepan.

(3) The soup tray maintains the temperature of the plate at a constant level, so the fish fat that falls on the plate will not catch fire, and the outside of the grill will not become extremely hot, causing burns. Able to cook food safely without risk of fire or fire.

(4) The soup tray prevents fish juices and pieces of meat from sticking to the plate, making it easy to clean up afterwards.

[Brief explanation of drawings]

Fig. 1 is a cross-sectional view of the grill part of a double-sided grill in an embodiment of the present invention, Fig. 2 is a perspective view of a conventional gas stove with a double-sided grill, and Figure 3 is a grill of a conventional gas stove with a double-sided grill. FIG. 1...Box body, 3...Grill storage, 5...
...Soup saucer is a plate, 10...Top burner, 11.
...Lower burner, 12...Air chamber, I5.
...Fan, 16.17 ...Pipe, 1
8.19... solenoid valve, 22... thermistor, 23... control section.

Claims (1)

[Claims] A box body, a grill compartment provided inside the box body, an upper burner provided at the top of the grill compartment, a soup tray provided at the bottom of the grill compartment, and a sauce tray provided on the soup pan for storing cooked food. a grill grate to be placed; a lower burner with a flame opening facing the opening of the grill chamber provided at a position facing between the soup tray and the grill; and a lower burner located outside of the grill chamber; an air chamber surrounding the lower burner and having an opening; a fan having an outlet at the opening of the air chamber; a temperature detection sensor provided at the bottom of the grill storage; and a gas supply pipe to the lower burner. A double-sided grill comprising: a solenoid valve provided in the gas supply pipe; and a control section that processes a signal from the temperature detection sensor to open and close the solenoid valve.