JPH0513658B2 - - Google Patents
Info
- Publication number
- JPH0513658B2 JPH0513658B2 JP1161108A JP16110889A JPH0513658B2 JP H0513658 B2 JPH0513658 B2 JP H0513658B2 JP 1161108 A JP1161108 A JP 1161108A JP 16110889 A JP16110889 A JP 16110889A JP H0513658 B2 JPH0513658 B2 JP H0513658B2
- Authority
- JP
- Japan
- Prior art keywords
- receiving part
- receiving
- food
- hot air
- grill
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 238000010411 cooking Methods 0.000 claims description 15
- 239000000110 cooling liquid Substances 0.000 claims description 9
- 239000000779 smoke Substances 0.000 description 6
- 230000006866 deterioration Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000002485 combustion reaction Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
Landscapes
- Baking, Grill, Roasting (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本願発明は、調理用焼き網、さらに詳しくは、
調理に際して煙が出るのを防止した焼き網の改良
に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a cooking grid, more specifically,
This invention relates to an improvement in a grill that prevents smoke from being emitted during cooking.
この種の焼き網としては、実公昭34−17367号、
実公昭５−16003号及び実公昭35−34059号に係る
焼き網が知られている。
As this kind of grill, there is Utsuko No. 34-17367,
Grilling grids according to Utility Model Publication No. 5-16003 and Utility Model Number 35-34059 are known.
この実公昭34−17367に係る焼き網は、上面へ
調理物を載せるための載置部と、調理物から滴下
する油を受容する適宜数の受け部とを有し、この
載置部が、下方からの炎或いは熱気を調理物へ通
す適宜数の孔を有し、上記の受け部が、上記孔の
下方に配位されていると共に、各受け部間に下方
からの炎或いは熱気を上方へ通すための適宜数を
〓間が設けられているものである。これらは、受
け部によつて油を下方に滴下させず、油の燃焼に
よつて生ずる煙の発生を防止するものである。 The gridiron according to Utility Model Publication No. 34-17367 has a placing part for placing food on the upper surface and an appropriate number of receiving parts for receiving oil dripping from the food, and this placing part has a It has an appropriate number of holes for passing the flame or hot air from below to the food to be cooked, and the above-mentioned receiving parts are arranged below the above-mentioned holes, and between each receiving part, the flame or hot air from below is passed upward. An appropriate number of gaps are provided for the passage. These prevent the oil from dripping downward through the receiving portion and prevent the generation of smoke caused by the combustion of the oil.
また、実公昭５−16003号に係る焼き網におい
ては、上記の受け部に湯を入れておくようにし、
下方からの炎で、湯から蒸気を発生させることに
より、乾物のような焼き方を可能としたものであ
る。 In addition, in the grill according to Utility Model Publication No. 5-16003, hot water is poured into the above-mentioned receiver,
By generating steam from hot water using a flame from below, it was possible to roast it like dry food.
さらに、実公昭35−34059号に係る焼き網にあ
つては、上記の載置部及び受け部の両者が、内部
に湯を入れることのできる湯筒となつており、湯
筒間を通る熱気と湯筒内の湯温上昇によつて加熱
されるものである。 Furthermore, in the case of the grill according to Utility Model Publication No. 35-34059, both the above-mentioned placing part and receiving part are formed into hot water cylinders into which hot water can be poured, and hot air passes between the hot water cylinders. It is heated by the rise in the temperature of the water in the hot water cylinder.
実公昭34−17367に係る焼き網では、受け部に
滴下した油の温度の上昇を抑えることができない
が、実公昭５−16003号及び実公昭35−34059号に
係る焼き網においては、受け部の湯によつて、湯
温の上昇を防止し得る。
In the grill according to Utility Model Publication No. 34-17367, it is not possible to suppress the rise in temperature of the oil dripping into the receiving section, but in the grilling grid according to Utility Model Publication No. 5-16003 and Utility Model Publication No. 35-34059, the receiving section This can prevent the temperature of the water from rising.
ところが、実公昭５−16003号に係る焼き網で
は、湯から蒸気を発生させることにより、乾物の
ような焼き方をすることを目的とするものであ
り、通常の焼き方をすることは困難である。しか
も、上部開放の受け部に湯を入れるものであるた
め、この焼き網をコンロに載置する際に、湯をこ
ぼすおそれがある。 However, with the grill according to Utility Model No. 5-16003, the purpose is to grill food in a way similar to dry food by generating steam from hot water, and it is difficult to grill it in the normal way. be. Moreover, since the hot water is poured into a receiver with an open top, there is a risk of spilling hot water when placing the grill on the stove.
これに対して、実公昭35−34059号に係る焼き
網にあつては、湯筒内に湯を入れるものであるた
め、蒸気の発生を抑え、また湯をこぼすおそれも
少ないが、載置部及び受け部の両者が、内部に湯
を入れることのできる湯筒となつているため、熱
効率が悪くなるという課題がある。即ち、載置部
自体が、湯筒となつているため、載置部の温度上
昇が抑えられてしまう。また、載置部の孔は、下
方からの炎或いは熱気を調理物へ通すものである
が、この熱気には、炎からの直接の熱気の他、下
方の受け部の発熱による熱気も含まれる。ところ
が、載置部と同様に受け部の温度上昇が抑えられ
る結果、受け部を介する熱気も充分なものとはな
らない。 On the other hand, in the case of the grill according to Utility Model Publication No. 35-34059, hot water is poured into the hot water cylinder, which suppresses the generation of steam and reduces the risk of spilling hot water. Since both the housing and the receiving portion are formed into hot water cylinders into which hot water can be poured, there is a problem in that thermal efficiency deteriorates. That is, since the placing part itself is a hot water cylinder, the temperature rise of the placing part is suppressed. In addition, the hole in the placing part allows the flame or hot air from below to pass through to the food to be cooked, but this hot air includes not only the direct hot air from the flame, but also the hot air generated by the heat generated by the receiving part below. . However, as a result of suppressing the temperature rise of the receiving part as well as the placing part, the amount of hot air flowing through the receiving part is not sufficient.
このように、実公昭35−34059号に係る焼き網
にあつては、煙の発生防止には大きな効果を有す
るものの、逆に、熱効率が悪くなり、調理時間が
長くなる等通常の焼き網による焼き方と異なるも
のとなつてしまう。 As described above, although the grill according to Utility Model Publication No. 35-34059 has a great effect in preventing the generation of smoke, it has disadvantages such as poor thermal efficiency and longer cooking time, compared to ordinary grills. The way you bake it will turn out to be different.
そこで、本願発明は、煙の発生防止を防止する
と同時に、調理の際の熱効率の悪化を防止して、
通常の焼き網による調理時間や焼き方に近い調理
を行うことのできる焼き網の提供を目的とするも
のである。 Therefore, the present invention prevents the generation of smoke and at the same time prevents the deterioration of thermal efficiency during cooking.
The purpose of the present invention is to provide a grill that allows cooking in a time and method similar to that of a regular grill.
本願発明は、上面へ調理物を載せるための載置
部１と、調理物から滴下する油を受容する適宜数
の受け部３とを有し、この載置部１が、下方から
の炎或いは熱気を調理物へ通す適宜数の孔２を有
し、上記の受け部３が、上記孔２の下方に配位さ
れていると共に、各受け部３間に下方からの炎或
いは熱気を上方へ通すための適宜数の〓間４が設
けられている調理用焼き網において、水等の冷却
用液を導入可能な管６が、油の受け部３の底部と
接触するように設けられ、この管６の横幅が受け
部３の横幅より小さいものとしたことを特徴とす
るものを提供とすることにより、上記の課題を解
決する。
The present invention has a placing part 1 for placing food on the upper surface, and an appropriate number of receiving parts 3 for receiving oil dripping from the cooking food. It has an appropriate number of holes 2 for passing hot air to the food to be cooked, and the above-mentioned receiving parts 3 are arranged below the above-mentioned holes 2, and between each receiving part 3, the flame or hot air from below is directed upward. In a cooking grill provided with an appropriate number of gaps 4 for oil to pass through, a pipe 6 into which a cooling liquid such as water can be introduced is provided so as to be in contact with the bottom of the oil receiving part 3. The above problem is solved by providing a device characterized in that the width of the tube 6 is smaller than the width of the receiving portion 3.
本願発明に係る焼き網においては、水等の冷却
用液を導入可能な管６が、油の受け部３の底部と
接触するように設けられているため、滴下した油
を受け部３で受容すると共に、管６内の水等の冷
却用液で冷却することができる。
In the grill according to the present invention, since the pipe 6 into which a cooling liquid such as water can be introduced is provided so as to be in contact with the bottom of the oil receiving part 3, the dripped oil is received in the receiving part 3. At the same time, it can be cooled with a cooling liquid such as water in the tube 6.
載置部１には、このような管６は設けられてい
ないため、載置部１は炎や熱気で充分に温度上昇
する。また、この管６は受け部３の底部に接触し
ているものであると共に、この管６の横幅が受け
部３の横幅より小さいものであるため、下からの
炎は、受け部３に直接作用し易く、しかも、管６
が受け部３の温度上昇を極端に抑えることもな
い。従つて、充分な熱気を、載置部１の孔２を通
して、調理物に与えることができる。よつて、煙
の発生防止を防止すると同時に、調理の際の熱効
率の悪化を防止して、通常の焼き網による調理時
間や焼き方に近い調理を可能にしたものである。 Since the mounting section 1 is not provided with such a tube 6, the temperature of the mounting section 1 is sufficiently increased by the flame or hot air. Moreover, since this tube 6 is in contact with the bottom of the receiving part 3 and the width of this tube 6 is smaller than the horizontal width of the receiving part 3, the flame from below will directly hit the receiving part 3. It is easy to act, and the tube 6
However, the temperature rise in the receiving portion 3 is not extremely suppressed. Therefore, sufficient hot air can be applied to the food through the holes 2 of the mounting section 1. Therefore, it prevents the generation of smoke and at the same time prevents deterioration of thermal efficiency during cooking, making it possible to cook in a time and method similar to those using a regular grill.
以下、図面に基づき本願発明の一実施例を説明
する。
Hereinafter, one embodiment of the present invention will be described based on the drawings.
第１図は、一実施例の焼き網の一部切欠斜視図
であり、この焼き網は、上部が魚その他の調理物
を載置するための載置部１であり、その裏面側に
油の受け部３を備える。より詳しくは、この載置
部１は、下から加熱した際の熱気を、上面に通す
複数の孔２を有する。この孔２を上方から覗いた
際、下方まで見通せないように、受け部３が配位
されており、これにより、載置部１から滴下した
油は、受け部３に受容される。この受容を良好に
なすため、受け部３は、断面略Ｕ字形の樋状に形
成されており、各孔２の下方に配設されている。
また、受け部３同士間には、加熱の際の下方から
の熱気や炎を通すための〓間４が設けられてい
る。尚、これらの受け部３は、両端でつながつて
いる。 FIG. 1 is a partially cutaway perspective view of a gridiron according to an embodiment. The receiving part 3 is provided. More specifically, this mounting section 1 has a plurality of holes 2 through which hot air heated from below passes through the upper surface. A receiving portion 3 is arranged so that when looking into the hole 2 from above, the receiving portion 3 cannot be seen to the bottom, so that the oil dripped from the mounting portion 1 is received in the receiving portion 3. In order to achieve this good reception, the receiving part 3 is formed in the shape of a gutter with a substantially U-shaped cross section, and is disposed below each hole 2.
Further, a gap 4 is provided between the receiving parts 3 to allow hot air and flame to pass from below during heating. Note that these receiving parts 3 are connected at both ends.
第２図に、第１図の縦切断端面図を示す。この
第２図から明らかなように、受け部３の底部と接
触するように、水等の冷却用液５を導入可能な管
６が設けられている。この管６の横幅（この例で
は管６の直径）は、受け部３の横幅（この例で
は、略Ｕ字状の受け部３の両端間の距離）より小
さく設定されている。 FIG. 2 shows a vertical cut end view of FIG. 1. As is clear from FIG. 2, a pipe 6 into which a cooling liquid 5 such as water can be introduced is provided so as to be in contact with the bottom of the receiving portion 3. The width of the tube 6 (in this example, the diameter of the tube 6) is set smaller than the width of the receiving portion 3 (in this example, the distance between both ends of the substantially U-shaped receiving portion 3).
このように、水等の冷却用液を導入可能な管６
が、油の受け部３の底部と接触するように設けら
れているため、滴下した油を受け部３で受容する
と共に、管６内の水等の冷却用液で冷却すること
ができる。そして、載置部１には、このような管
６は設けられていないため、載置部１は炎や熱気
で充分に温度上昇する。また、この管６は受け部
３の底部に接触しているものであると共に、この
管６の横幅が受け部３の横幅より小さいものであ
るため、下からの炎は、受け部３に直接作用し易
く、しかも、管６が受け部３の温度上昇を極端に
抑えることもない。よつて、充分な熱気を、載置
部１の孔２を通して、調理物に与えることがで
き、調理の際の熱効率の悪化を防止して、通常の
焼き網による調理時間や焼き方に近い調理を可能
にしたものである。 In this way, the pipe 6 into which a cooling liquid such as water can be introduced
is provided so as to be in contact with the bottom of the oil receiving part 3, so that the dropped oil can be received by the receiving part 3 and can be cooled by cooling liquid such as water in the pipe 6. Since the mounting section 1 is not provided with such a tube 6, the temperature of the mounting section 1 is sufficiently increased by the flame or hot air. Moreover, since this tube 6 is in contact with the bottom of the receiving part 3 and the width of this tube 6 is smaller than the horizontal width of the receiving part 3, the flame from below will directly hit the receiving part 3. It is easy to act, and the tube 6 does not excessively suppress the temperature rise of the receiving part 3. Therefore, sufficient hot air can be applied to the food through the holes 2 of the mounting part 1, preventing deterioration of thermal efficiency during cooking, and cooking time and method similar to those using a regular grill. This is what made it possible.
尚、図示はしないが、各管６は、前記の受け部
３と同様、その両端でつながつており、その適当
な位置に、管６内に水等の冷却用液５を注入排出
するための開口が形成されている。 Although not shown, each pipe 6 is connected at both ends, similar to the receiving part 3, and a cooling liquid 5 such as water is inserted into and discharged from the pipe 6 at an appropriate position. An opening is formed.
第３図は、管６を、断面長円形にした例を示す
ものであり、管６は、この例の他、楕円形や多角
形等、適当な形状に変更して実施することができ
る。 FIG. 3 shows an example in which the tube 6 has an oval cross-section, and the tube 6 can be modified to have an appropriate shape such as an ellipse or a polygon in addition to this example.
第４図は、他の実施例の平面図であり、この例
のように、全体を円形にして、放射状に孔２を設
ける等、適当な形状に変更して実施することがで
きる。 FIG. 4 is a plan view of another embodiment, and as in this embodiment, the entire structure can be made circular and holes 2 are provided radially, or the shape may be changed to an appropriate shape.
以上本願発明は、煙の発生防止を防止すると同
時に、調理の際の熱効率の悪化を防止して、通常
の焼き網による調理時間や焼き方に近い調理を行
うことのできる焼き網の提供することができたも
のである。
As described above, it is an object of the present invention to provide a grill that prevents the generation of smoke, prevents deterioration of thermal efficiency during cooking, and allows cooking to be performed in a cooking time and method similar to that of a regular grill. This is what was created.
第１図は一実施例の一部切欠斜視図であり、第
２図は同縦切断端面図であり、第３図は他の実施
例の縦切断端面図であり、第４図は他の実施例の
平面図である。
１……載置部、２……孔、３……受け部、４…
…〓間、５……冷却液、６……管。
FIG. 1 is a partially cutaway perspective view of one embodiment, FIG. 2 is a longitudinally cut end view of the same, FIG. 3 is a longitudinally cut end view of another embodiment, and FIG. 4 is a longitudinally cut end view of another embodiment. FIG. 3 is a plan view of the embodiment. 1... Placement part, 2... Hole, 3... Receiving part, 4...
... = Interval, 5...Cooling liquid, 6...Tube.
Claims (1)
理物から滴下する油を受容する適宜数の受け部３
とを有し、 この載置部１が、下方からの炎或いは熱気を調
理物へ通す適宜数の孔２を有し、 上記の受け部３が、上記孔２の下方に配位され
ていると共に、各受け部３間に下方からの炎或い
は熱気を上方へ通すための適宜数の〓間４が設け
られている調理用焼き網において、 水等の冷却用液を導入可能な管６が、上記受け
部３の底部と接触するように設けられ、この管６
の横幅が受け部３の横幅より小さいものであるこ
とを特徴とする調理用焼き網。[Claims] 1. A placing part 1 for placing food on the upper surface, and an appropriate number of receiving parts 3 for receiving oil dripping from the food.
The placing part 1 has an appropriate number of holes 2 for passing flame or hot air from below to the food to be cooked, and the receiving part 3 is arranged below the holes 2. In addition, in a cooking grill in which an appropriate number of gaps 4 are provided between each receiving part 3 for passing flame or hot air upward from below, a pipe 6 into which a cooling liquid such as water can be introduced is provided. , is provided so as to be in contact with the bottom of the receiving part 3, and this tube 6
A cooking grid characterized in that the horizontal width of the receiving part 3 is smaller than the horizontal width of the receiving part 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16110889A JPH0326216A (en) | 1989-06-23 | 1989-06-23 | Grill for cooking |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP16110889A JPH0326216A (en) | 1989-06-23 | 1989-06-23 | Grill for cooking |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0326216A JPH0326216A (en) | 1991-02-04 |
| JPH0513658B2 true JPH0513658B2 (en) | 1993-02-23 |
Family
ID=15728759
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP16110889A Granted JPH0326216A (en) | 1989-06-23 | 1989-06-23 | Grill for cooking |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0326216A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5519067A (en) | 1994-09-30 | 1996-05-21 | Shin-Etsu Chemical Co., Ltd. | Foamable silicone rubber composition |
| KR20040039155A (en) * | 2002-11-02 | 2004-05-10 | 삼성전자주식회사 | Cooking Unit |
| KR100447249B1 (en) * | 2003-08-08 | 2004-09-07 | 정용호 | Advanced roaster without smoke |
| KR100866157B1 (en) * | 2008-03-13 | 2008-10-30 | (주)창해엔지니어링 | Roasting device |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0516003U (en) * | 1991-02-25 | 1993-03-02 | オークマ株式会社 | Thrust holding device for hydraulic tailstock |
-
1989
- 1989-06-23 JP JP16110889A patent/JPH0326216A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0516003U (en) * | 1991-02-25 | 1993-03-02 | オークマ株式会社 | Thrust holding device for hydraulic tailstock |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0326216A (en) | 1991-02-04 |
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