JPH07124058A - Roaster - Google Patents

Abstract

PURPOSE:To improve a dust collecting efficiency for smoke from a roaster, etc., and to enable to apply the roaster for roasting on spits at the same time by providing a path for recovering smoke or the like generated during cooking at the center of the main roaster body. CONSTITUTION:Two hot plates 20 and 20 are installed and housed in a main body 10 having a gas exhaust opening 10b formed on the bottom surface. An exhaust gas member 30 set at a prescribed height is provided between the hot plates 20 so as to protrude from the upper edge of the main body 10. This exhaust as member 30 is a hollow member having an opening in a lower part. Exhaust gas holes 30a are opened at prescribed intervals in the upper part of the side surface of the member 30. Negative pressure is applied to an inner space of the exhaust gas member 30 by a mechanism (not shown). Accordingly, smoke produced when an object to be cooked is roasted by a roaster is absorbed to the inner part of the main body through the exhaust gas member 30 and discharged outside through a duct or the like connected to the opening 10b.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a roaster,
More specifically, the present invention relates to a roaster having a collecting means for collecting a large amount of smoke generated during cooking, which is installed in the center of a housing to improve the efficiency of collecting the smoke and the like.

[0002]

2. Description of the Related Art A roaster consisting of a gas burner using gas as a heat source, a grill provided above the grill, and a water tray provided below the grill is widely used in yakiniku specialty stores. When roasting meat etc. using these roasters, a large amount of smoke is generated, and this smoke fills the cooking space and deteriorates the cooking environment, which causes a problem of causing discomfort to customers. It was Therefore, the applicant of the present application has earnestly developed a roaster that can collect the smoke and the like at the time of cooking and enjoy roasted meat in a favorable environment, and has filed a plurality of patent applications related thereto. In the roasters according to these applications, an air flow path is defined between the main body part and the stove housed in the main body part, and the flow path is communicated with an opening formed in the bottom part of the main body. It was done. A smoke exhaust duct is connected to this opening, and the air in the flow path is always exhausted to the outside by suctioning through this duct. In addition, a smoke exhaust member having a hole or the like communicating with the distribution channel is installed around the grill or the roastle where meat is cooked. Therefore, smoke or the like generated from the meat during cooking is promptly collected into the distribution path through the holes and discharged to the outside, so that the grilled meat or the like can be enjoyed in a favorable environment.

[0003]

According to the above-mentioned structure, smoke or the like generated during cooking of grilled meat or the like can be favorably collected, so that it can be highly evaluated. However, a position close to the hole provided in the smoke exhaust member tends to cause a decrease in combustion temperature due to the suction of the air. For this reason, there is a considerable time difference in the baking of the food to be cooked between when it is placed in the center of the grill and when it is placed near the hole. Then, in order to bake the food in a short time as much as possible, the food to be cooked is placed near the center of the grill, but this smoke is close to the exhaust hole of the smoke exhaust member because of the above-mentioned roaster structure. The positions that are present will be collected most efficiently. Therefore, by placing the food to be cooked near the center of the grill, the baking will be faster, but since it is separated from the discharge holes, smoke cannot be collected sufficiently, which leads to a reduction in the dust collection rate. turn into.

When a roaster of this type in which the smoke exhaust member is erected around the grill is installed in a store, the top level of the smoke exhaust member is aligned with the table top for installation in the store. Will be installed in. For this reason, there is almost no problem in grilling meat or the like that has been cut into a predetermined size, but if the roaster is used as it is for grilling skewers, the following problems occur. It will be. That is, when the skewered food to be cooked is placed on the grill together with the skewer and grilled, even the portion to be gripped by hand is heated and burnt. Further, this makes it difficult to directly grasp the grasped portion with fingers or the like and turn the cooked material upside down, so that the enjoyment of the skewer itself is halved. Furthermore, since the smoke exhaust member is provided upright on the periphery, a sufficient space cannot be secured on the grill.

[0005]

SUMMARY OF THE INVENTION The present invention has been proposed in view of the above-mentioned drawbacks inherent in the roaster described above, and it is a path for collecting smoke and the like generated during cooking. It is an object of the present invention to provide a roaster that can be applied as it is for skewers while improving the dust collection efficiency of the smoke and the like by installing the roaster in the center of the roaster body.

[0006]

In order to overcome the above-mentioned problems and achieve the intended purpose, the roaster according to the present invention has an opening for smoke exhaust on the bottom surface and rises at the opening edge of this opening. A main body having a wall formed with stepped portions on opposite end surfaces, and a stepped portion formed at a position corresponding to the stepped portion of the main body. Between the two stoves defining the exhaust space between the bottom surface and the inner facing side surface of the main body and the two stoves defining the exhaust space, and A smoke exhaust body, which is disposed so as to project upward and has smoke exhaust holes communicating with the exhaust space at predetermined intervals above a side surface directed to the stove; and an exhaust space placed on the upper part of the main body and the exhaust space. Air holes are provided at the required intervals on the opposite sides along the inner side of the stove. It is composed of a frame and a grill placed on the upper surface of the stove via a member having a large heat capacity, and collects smoke from an object to be cooked on the grill through the smoke exhaust body. It is characterized in that it is configured to obtain.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, a roaster according to the present invention will be described below with reference to the accompanying drawings with reference to preferred embodiments. 1 is a perspective view showing necessary components of a roaster according to a preferred embodiment of the present invention in an exploded state, FIG. 2 is a schematic perspective view showing a state in which the roaster is set on a cabinet, and FIG. 3 is the roaster. Fig. 4 is a longitudinal sectional view in the longitudinal direction of Fig. 4, and Fig. 4 is a longitudinal sectional view in the lateral direction of the roaster. In the figure, reference numeral 10 indicates the body of the roaster,
The main body 10 is configured as a rectangular box body made of a metal that does not cause rust unlike stainless steel and is hard to attach dirt. The upper portion of the main body 10 has an opening portion that opens in a rectangular shape, and below both longitudinal end portions thereof, a step portion (hereinafter referred to as a first portion) that protrudes inward from the bottom portion of the main body 10 at a required height. Steps) 10a, 10a are formed. Two stoves 20 and 20 to be described later are placed in parallel on the first step portions 10a and 10a.

A circular opening 10b for exhausting smoke is formed on the bottom surface of the main body 10. In this circular opening 10b,
A rising wall 12 of a required height is erected inwardly and outwardly of the main body 10, and a smoke exhaust duct 13 described later is detachably connected to a portion protruding outwardly. It is like this. Further, the dust collecting net 14 is placed on the upper end portion of the portion protruding inside the main body. The dust collecting net 14 is housed and placed in a rectangular net support 16 having a circular opening 16a that allows the passage of the rising wall 12 and is formed in the center, and will be described later. It works like this.

A rectangular pedestal 10c is formed at one end in the longitudinal direction of the main body 10 along the lateral direction. This pedestal 10c is, as shown in FIGS.
It is provided so as to project from the upper end of the opening of 0 at a required height, and two knobs 18 for ignition and heat power adjustment are installed on the upper surface thereof. The knob 18 is independently connected to a gas burner 22 which is detachably mounted inside the stove 20 and 20 through an ignition wiring and a gas pipe (neither is shown). . Therefore, when cooking meat or the like, for example, a combustible gas such as propane gas is supplied to the gas burner 22 through the gas pipe, and then the knob 18 is rotated in a predetermined direction to ignite the food to be cooked. It can be baked on each stove.

A support frame 24 used when the roaster is set on a table is placed on the upper end of the main body 10. The support frame 24 is a frame body whose upper end peripheral edge is formed by bending outward with a required width, and is set to have a size capable of abutting on the upper end of the opening of the main body 10 and the outer surface of the pedestal 10c. When the support frame 24 is placed on the main body 10, the bent portion is placed on the upper end of the opening of the main body 10 as shown in FIGS.
It is attached so as to be in contact with the outer surface of c. In addition, this roaster is a cabinet 2 shown by the chain double-dashed line in FIG.
The main body 10 is transferred to the installation place while the main body 10 is placed on 5, and the cabinet 25 is used as it is as a constituent member of the in-store installation table. In that case, the table 10 having an opening that allows the main body 10 of the roaster to be once detached from the cabinet 25 and allows the main body 10 to pass therethrough.
After installing (not shown) on the top of the cabinet 25,
The main body 10 is mounted again on the cabinet 25 through this opening. The bent portion of the support frame 24 is placed on the open end of the table, so that the main body 1
0 is immovably supported and has a good appearance.

Further, the main body 10 has two stoves 20, 20 on the first step portions 10a, 10a formed therein.
Is stored and placed. That is, this stove 20,20
As shown in FIGS. 1 and 5, the box-shaped member is provided with an opening at the top, and its longitudinal dimension is set to be substantially the same as the longitudinal internal dimension of the roaster body 10, and The smoke exhaust bodies 30 to be described later are placed side by side inside the main body 10 in a state of being separated from each other by an interval in which they can be arranged. Both longitudinal ends of the stove 20, 20 are the main body 1
Step portions (hereinafter referred to as second step portions) 20a, 20a are formed in portions corresponding to the first step portions 10a, 10a of 0, respectively, so as to be directed toward the inside of the stove 20, 20. As shown in the figure, the second step portions 20a, 20a are
The height from the bottom part to the horizontal part of the first step part 10a,
The dimension is set from the horizontal portion of 10a to the upper surface of the net support 16. Therefore, when the second step portions 20a, 20a are placed and housed in the first step portions 10a, 10a, the net support 16 is placed between the bottom surface of the main body 10 and the inner bottom surfaces of the stoves 20,20. Exhaust space for height 2
6 is formed.

At the upper ends of the side surfaces of the stoves 20, 20 along the longitudinal direction, horizontal edges 21 having a required width are formed by bending in the same direction. Of these, the stove 20, 20 housed in the main body is opposed to the longitudinal side surface of the main body 10 at the upper end edge portion (hereinafter referred to as the first edge portion) 21a at the central portion of the main body. The width is set to be slightly wider than an edge portion (hereinafter referred to as a second edge portion) 21b provided at the upper end of the inner surface of the stove 20, 20, and a support member 38 described later is placed on the first edge portion 21a. To be done. Then, as shown in FIG. 6, when the stoves 20 and 20 are arranged side by side in the main body with the smoke exhaust 30 interposed therebetween, the stove 20 and the inside of the main body 10 have a width dimension provided with the first edge portion 21a. It is located and stored. This stove 20,
A space 27 defined between 20 and the longitudinal side surface of the main body 10 communicates with the exhaust space 26 and functions as described later.

Furthermore, above the inside of each stove 20, 20,
A gas burner 22 is detachably attached along the longitudinal direction. A rectangular projecting piece 22a is fixed to one end of the gas burner 22, and the projecting piece 22a is provided on one side surface of the stoves 20, 20 in the lateral direction.
It is adapted to engage with b. Further, as shown in FIGS. 1 and 6, the other end of the gas burner 22 is loosely inserted into a hole 20c formed in the other end surface with respect to the one side surface on which the engaging piece 20b is arranged, and a gas (not shown) is formed. Connected to the pipe. Therefore, when cleaning or replacing the gas burner 22, the other end is detached from the gas pipe, and then the projecting piece 22a provided at one end is disengaged from the engaging piece 20b. It can be easily removed from the stove 20, 20 by pulling out along the direction. Further, the gas burner 22 that has completed cleaning and the like can be mounted by performing this procedure in reverse.

Above the gas burner 22, as shown in the figure, a reflecting plate 28 for baking the food to be cooked is disposed. That is, the reflecting plate 28 includes the second step portion 20a,
A plate member set to have substantially the same length as the width dimension in which the vertical portions of 20a are separated from each other is bent and formed into a mountain shape along the longitudinal direction thereof, and the leg portions 28a attached to the four corners are formed.
It is placed and stored on the bottom surface of each stove 20, 20 via. Note that this roaster has a reflector 28, as will be described later.
Is heated by the gas burner 22 into a red hot state, and the radiant heat emitted from the plate surface is mainly used to bake the object to be cooked. Therefore, the reflecting plate 28 is preferably made of a metal material having a high thermal conductivity. Further, as shown in the figure, the reflecting plate 28 has a plurality of holes 28b formed in the plate surface, and the heat of the gas burner 22 can be efficiently utilized through the holes 28b. Furthermore, this hole 28b
Instead of this, the inclined surface of the reflection plate 28 is formed into a scale shape,
It may be possible to prevent the gravy or the like from dripping directly on the gas burner 22 when the meat or the like is baked.

Between the two stoves 20, 20 defining the exhaust space 26, a smoke exhaust body 30 for sucking smoke generated when the food to be cooked is burned is provided at the upper end thereof with the stove 2.
It is arranged so as to project above 0,20. The smoke exhaust body 30 is a hollow box body having an opening at the lower end, and its longitudinal dimension is set to be substantially the same as the internal dimension of the stoves 20, 20 in the longitudinal direction. As shown in FIG. 5 and FIG. 6, the smoke exhaust body 30 has a lower end portion forming the opening, and a hooking member 20d disposed on the inner side surfaces of the stoves 20, 20 facing each other at the central portion of the main body of the roaster. It is placed in. In the vicinity of the upper end portion of the smoke exhaust body 30, a plurality of elongated smoke exhaust holes 30a are formed at predetermined intervals along the longitudinal direction thereof and communicate with the internal space 30b of the smoke exhaust body 30. Furthermore, the internal space 30b is defined by the bottom surfaces of the stoves 20 and 20 and the bottom surface of the main body 10.
6 and the opening 10b are in spatial communication with each other.
Therefore, as will be described later, smoke or the like of the food to be cooked by the reflector 28 is sucked through the smoke exhaust body 30.

An air suction frame 32 is mounted on the upper opening of the main body 10 via the support frame 24. The air suction frame 32 is formed by frame-forming a long member having a U-shaped cross section with substantially the same size as the upper opening of the main body 10. As shown in FIGS. A plurality of circular holes 32a for taking in air from the outside of the main body are formed in a portion facing each other along the inner surface of the stove 20, 20 at required intervals. This circular hole 32a is used for the stove 2
0, 20 and the longitudinal side surface of the main body 10 are spatially communicated with the exhaust space 26 through the space 27 defined. It should be noted that both longitudinal end portions of the air suction frame 32 are formed such that the upper portions thereof extend outward in the horizontal direction by a predetermined length. The extension 32b has the smoke exhaust 30
A trapezoidal side wall 34, which is dimensioned to have a height corresponding to the upper end level, is detachably erected. Further, as shown in FIG. 2, by placing a heat-resistant glass plate 36 between the upper ends of the side walls 34, smoke generated from the food or the like can be more efficiently sucked.

A grill 44 for placing an object to be cooked is formed on the edge portion 21 formed by bending on the upper ends of the stoves 20, 20.
A member 38 for supporting the is mounted. The support member 38 includes a rectangular bar member 40 having substantially the same length as that of the first edge portion 21a, and locking bars 42 and 42 mounted in the right angle direction from the vicinity of both ends of the bar member 40. The square bar 40 is placed on the first edge 21a of the stove 20, 20 and the open ends of the locking rods 42, 42 are placed on the second edge 21b. It is designed to be placed. The first edge portion 21a and the second edge portion 21b are positioned such that the upper end level thereof is slightly lower than the upper surface of the air suction frame 32, as shown in FIG. Therefore, the square bar 40
Since the outer surface can be placed on the first edge portion 21a with the outer surface thereof being in contact with the inner surface of the air suction frame 32, it is prevented from being accidentally dropped outside the main body. Further, a metal having a large heat capacity is used as a material for the rod 40 and functions as described later. Further, both ends of the grill 44 are placed on the upper surfaces of the locking rods 42, 42.

[0018]

Next, the operation of the roaster according to the embodiment thus constructed will be described. Each of the members described above has an independent structure, and when used, it is incorporated as a roaster as shown in FIGS. 3 and 4. In this roaster,
The radiant heat of the reflection plate 28 disposed in the above is mainly used to bake the food to be cooked. Therefore, when grilling meat or the like, first, the gas burner 22 is ignited through the ignition and heat adjustment knob 18, and the reflector plate 28 arranged above it is heated. Then, when the reflecting plate 28 becomes red hot, the meat starts to be roasted, but most of the oil and gravy dripping from the meat during the cooking fall onto the reflecting plate 28 and become smoke as it rises. At this time, since the exhaust space 26 has a negative pressure in advance due to the forced suction of air from the smoke exhaust duct 16 connected to the circular opening 10b at the bottom of the main body, this smoke is quickly exhausted. It is sucked into the exhaust space 26 through the body 30.

Further, as shown in FIG. 2, the heat-resistant glass 36 is provided on the upper end of the side wall 34, and the smoke generated from the food is guided to the smoke exhaust hole 30a of the smoke exhaust body 30. , More efficiently aspirated. It should be noted that the smoke generated during cooking contains burnt dust and other dust together with oil and fat components and carbon components. These mixed substances are the dust collected in the opening 10b at the bottom of the main body. Net 1
4 is collected when passing through 4, and only the smoke component is emitted from the circular opening 1
It is discharged to the outside via 4.

Further, the space 27 defined between the stove 20, 20 and the longitudinal side surface of the main body 10 communicates with the outside air through the circular hole 32a of the air suction frame 32. This space 27 communicates with the exhaust space 26, and a negative pressure is also applied to the interior of the space when smoke is emitted during cooking. Therefore, the longitudinal side surface of the roaster body 10 sucks the outside air into the space through the circular hole 32a, and the circulation of this air causes the stove 20, 20 to be heated.
Since the heat of is not conducted, it does not cause burns even if the limbs or the like touch carelessly during cooking.

It should be noted that this roaster can be used not only for ordinary grilled meat cooking but also for the smoke exhaust body 30 as described above.
By arranging in the center of the roaster body, it can be used as it is, for example, for skewering. When this skewering is performed, the food to be cooked is placed on the grill 44 with the portion of the skewer to be gripped by hand placed on the support member 38. As described above, the support member 38 is used for the stove 2
The square bar 4 placed on the first edge 21a of 0, 20
Since 0 is made of a metal material having a large heat capacity, the heat of the reflection plate 28 is conducted through the stoves 20 and 20 and is heated and raised to a temperature necessary and sufficient for baking the food to be cooked. . Therefore, even when the skewered cooked food does not fully ride on the grill, it can be baked by contacting it with the bar 40.

[0022]

As described above, according to the roaster according to the present invention, by disposing the smoke exhaust body in the central portion of the main body of the roaster, the smoke etc. generated when baking the food to be cooked is collected. The dust efficiency can be improved and it can be suitably used for cooking skewered food. Moreover, since the entire structure is easily disassembled, it has an advantage that daily maintenance can be easily performed.

[Brief description of drawings]

FIG. 1 is a perspective view showing necessary components of a roaster according to a preferred embodiment of the present invention in an exploded state.

FIG. 2 is a schematic configuration perspective view showing a state in which the roaster according to the present invention is set on a cabinet and connected to a duct.

FIG. 3 is a front view showing a roaster according to the present invention.

FIG. 4 is a plan view showing a roaster according to the present invention.

FIG. 5 is a longitudinal cross-sectional view showing the internal structure of the roaster according to the present invention.

FIG. 6 is a longitudinal cross-sectional view showing the internal structure of a roaster according to the present invention.

[Explanation of symbols]

 10 Main body 10a 1st step 10b Opening 12 Standing wall 20 Stove 20a 2nd step 22 Gas burner 26 Exhaust space 30 Smoke exhaust body 30a Smoke exhaust hole 32 Air suction frame 32a Circular hole 38 Support member 44

Claims (3)

[Claims] 1. A smoke exhaust opening (10b) is formed on the bottom surface, a rising wall (12) is formed at the opening edge of the opening (10b), and a step (10a, 10a, 10a) formed body
(10) and the step (20a) at a position corresponding to the step (10a, 10a) of the main body (10).
a, 20a) is formed, and the step (20a, 20a) is replaced by the step (10a, 10a).
Two stoves that define an exhaust space (26) between the bottom surface of the body (10) and the inward facing side surfaces when placed on a) and arranged in parallel in the body (10) at a required interval. (20,20) and the exhaust space
The exhaust space (26) is disposed between the two stoves (20, 20) defining (26) so as to project above the stove (20, 20) and above the side surface facing the stove (20, 20). Flue gas vent (30
a) a smoke exhaust body (30) perforated at a predetermined interval, and a hole (32a) which is placed on the upper part of the main body (10) and communicates with the exhaust space (26) and the stove (20, 20). An air suction frame (32) provided at a required interval on the opposite side surfaces along the inner side surface of the stove (20, 20) and a grill (44) mounted on the upper surface of the stove (20, 20) via a member (38) having a large heat capacity ) And the smoke from the object to be cooked on the grill (44) can be collected through the smoke exhaust body (30). 2. A pedestal (10c) is integrally attached to one end of the main body (10), and a knob (18) for igniting a heat source and adjusting heat power is provided on an upper surface of the pedestal (10c). The roaster according to claim 1, wherein the roaster is provided. 3. A reflection plate (28) is housed inside the stove (20, 20) so as to straddle the gas burner (22), and the reflection plate (28) is housed.
The roaster according to claim 1 or 2, wherein the object to be cooked is cooked by radiant heat generated when the gas burner (22) is red-heated.