JPH04283319A - Gas cooking device - Google Patents

Abstract

PURPOSE:To expand a cooking space and ensure a satisfactory cooking result in a gas cooking device using natural gas and liquefied petroleum gas by uniformly heating upper and lower opposite surfaces of an article to be cooked with use of a single heat source. CONSTITUTION:A hot air stream produced from a lower burner 15 is discharged from an adjoining rear exhaust vent 7 communicating with an exhaust passage wall 11 formed with an opening part 9 and part of a ceiling of a heating chamber 8 provided in the heating chamber 8 and on a lower part of the ceiling. Hereby, a surface of the ceiling located inside the heating chamber 8 is heated and hence heats the upper surface of an article 12 to be cooked as an infrared radiation surface 19. Accordingly, the article can be heated and cooked from the upper and lower opposite surfaces thereof only by the lower burner 15, and a cooking space located above a grill can be increased. Further, the infrared ray radiation surface becomes substantially uniform temperature, so that the article can satisfactorily be cooked without causing any nonuniform baking.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gas cooker using fuel such as natural gas or liquefied petroleum gas.

0002

[Prior Art] As shown in FIG. 2, in a conventional gas cooker, an upper burner 2 with a combustion plate made of a ceramic perforated plate, wire mesh, or punched metal is attached to the ceiling of a heating chamber 1, and It is constructed by a double-sided grilling method using lower burners 5 consisting of Bunsen burners placed at the left and right lower portions of the food 4 placed on the table. In the conventional gas cooker, the upper and lower burners 2 and 5 simultaneously cook both the upper and lower surfaces of the food to be cooked.

0003

However, in the conventional structure described above, the distance between the gridiron 3 and the lower surface of the upper burner 2 is short due to the presence of the upper burner 2, resulting in a narrow cooking space. Furthermore, as the distance between the object 4 and the upper burner 2 becomes closer, uneven heat inevitably occurs on the upper surface of the object due to the positional relationship of the upper burner 2, making it difficult to obtain good cooking results. In addition, there was a problem in that the actual cooking space became even smaller.

[0004] The present invention has been made to solve the above-mentioned problems, and aims to maximize the cooking space and obtain good cooking results by heating with a single heat source.

[0005]

[Means for Solving the Problems] In order to achieve the above object, the present invention provides a heating chamber having an exhaust port at the upper part, a grilling grate provided approximately in the center of the heating chamber, and a lower portion provided at the bottom of the grilling grate. a burner, an opening provided in the ceiling of the heating chamber, and an exhaust passage whose one end is connected to the opening and the other end is connected to the exhaust port, and which shares a part of the ceiling of the heating chamber as an exhaust passage wall. and an infrared radiation surface provided on the heating chamber side surface of the ceiling of the heating chamber.

[0006]

[Operation] With the above-described structure, the present invention not only transfers the combustion heat from the lower burner to the food placed on the grill as a hot airflow, but also transfers the hot airflow rising from the bottom of the food to the food to be cooked. When exhaust air is discharged from the exhaust port through the exhaust passage through the opening provided in the ceiling of the heating chamber, the ceiling surface of the heating chamber that forms the exhaust passage wall is also heated at the same time. The infrared radiation surface provided on the surface is heated, and heat is uniformly radiated from the infrared radiation surface to the food to be cooked. In this way, the food can be heated from both the upper and lower sides using only the lower burner.
The effective cooking space above the grill can be increased. Furthermore, since the infrared radiation surface maintains a substantially uniform temperature due to the hot air flow, even if the food to be cooked is brought close to the infrared radiation surface, uneven heat does not occur, and good cooking results can be obtained.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the gas cooker of the present invention will be described below with reference to FIG. 1 attached.

FIG. 1 shows a gas cooker according to the present invention, which has a door 6 made of a glass plate at the front that can be opened and closed freely, and a heating chamber 8 with an exhaust port 7 at the upper rear part. There is an opening 9 connected to the exhaust port 7, and the lower part of the exhaust passage wall 11 of the exhaust passage 10 formed between the exhaust port 7 and the opening 9 is formed by the ceiling surface of the heating chamber 8. . On the other hand, on the bottom surface of the heating chamber 8, there is disposed a saucer 14 on which a grill 13 on which a food to be cooked 12 such as fish is placed is arranged. Furthermore, further behind the rear wall of the heating chamber 8 at a position facing the door 6, there is a lower burner 15 consisting of a Bunsen burner as a lower heating source. It is stored in In addition, air chamber 17
One end of the heating chamber 8 is opened and connected to an air outlet 18 corresponding to the position of the lower burner 15 of the heating chamber 8 . Further, the ceiling surface on the inner surface side of the heating chamber 8 is an infrared radiation surface 19 coated with an infrared radiation material.

In the above configuration, when the lower burner 15 is ignited and at the same time the blower 16 starts blowing air into the air chamber 17, the heat of the Bunsen flame formed by the lower burner 15 is diffused from the blower 16. The airflow diffuses into the heating chamber 8 as a hot airflow from the air outlet 18 of the heating chamber 8, and heats the lower part of the food 12 on the gridiron 13 while heating the food along the surface of the door 6 on the heating chamber 8 side. It rises, passes through an exhaust passage 10 from an opening 9 provided in the front part of the ceiling of the heating chamber 8, and is discharged from the exhaust port 7 to the outside air. At this time, the hot air flow passes through the exhaust passage 10 and moves toward the lower exhaust passage wall 1.
While increasing the temperature of the exhaust passageway wall 11, the heat is conducted to the infrared radiation material coated on the surface of the exhaust passage wall 11 on the inside of the heating chamber 8. Furthermore, since the infrared radiation material receives convection heat in the heating chamber 8, the infrared radiation surface 19 formed by the infrared radiation material application surface reaches a high temperature of 400 to 500°C or more, and the object to be cooked 12 below is heated. Start radiating heat. In this way, the food to be cooked 12 is constantly heated and cooked from both the upper and lower surfaces. Further, since the infrared radiation surface 19 uniformly receives heat from both the convection heat in the heating chamber 8 and the hot air flow in the exhaust passage 10, a uniform heat radiation state can be realized. As a result, even if the food to be cooked 12 approaches the infrared radiation surface, it can receive heat uniformly, and the effective cooking space above the gridiron can be maximized, approximately 1.5 times larger than before. Can be done. In addition, only by changing the thermal power of the lower burner 15, the thermal power of the entire interior of the heating chamber 8 can be varied.

0010

As explained above, according to the gas cooker of the present invention, the following effects can be obtained. (1) A grill is placed approximately in the center of the heating chamber with an exhaust port at the rear of the top, a lower burner is provided at the bottom of the grill, and an opening connected to the exhaust port is provided at the front of the ceiling of the heating chamber. , and forming an exhaust passage wall by the ceiling of the heating chamber,
By making the surface of the heating chamber side of the ceiling of the heating chamber an infrared ray emitting surface, the food to be cooked is heated from both upper and lower surfaces by infrared rays and convection using only the lower burner,
The effective cooking space above the grill is approximately 1.5 times smaller than before.
It can be doubled in size. (2) With the above configuration, the infrared radiation surface maintains a nearly uniform temperature between 400 and 500 degrees Celsius due to the hot air current, so even if the food to be cooked comes close to the infrared radiation surface, uneven heat is suppressed and a good temperature is maintained. You can get the cooking results.

[Brief explanation of the drawing]

FIG. 1 is a vertical cross-sectional side view of an embodiment of the gas cooker of the present invention.

[Figure 2] Vertical cross-sectional view of the side of a conventional gas cooker

[Explanation of symbols]

7 Exhaust port 8 Heating chamber 9 Opening 10 Exhaust passage 11 Exhaust passage wall 13　Grilling net 15 Lower burner 19 Infrared radiation surface

Claims (1)

[Claims] 1. A heating chamber having an exhaust port at the top, a grill provided approximately in the center of the heating chamber, a lower burner provided at the bottom of the grill, and an opening provided in the ceiling of the heating chamber. An exhaust passage having one end connected to the opening and the other end connected to the exhaust port and sharing a part of the ceiling of the heating chamber as an exhaust passage wall; and an exhaust passage provided on the heating chamber side surface of the ceiling of the heating chamber. A gas cooker consisting of an infrared radiation surface.