JPH08334230A - Wood-fired stove containing broiler - Google Patents

Abstract

PURPOSE: To facilitate grilling of fish free from smoke and smell generated while heating by a method wherein a bed for grilling fish is provided at a front upper part in a combustion chamber of a wood-fired stove, a transparent window made of glass is provided at an upper part thereof to monitor the grilled condition of the fish and an escaping flue is so arranged to keep flame from touching the fish being grilled directly. CONSTITUTION: A bed 4 for grilling fish is provided at a front upper part in a combustion chamber of a wood-fired stove and a transparent window 3 made of glass is provided at an upper part thereof to monitor the grilled condition of the fish. An escaping flue 6 is so arranged to keep flame from touching the fish being grilled directly. Wood is dumped at a fuel dumping port 7 to be ignited on a grate 5 and flame and smoke are guided and flow in the direction of the flue 6 to be discharged through a chimney 2. When fish to be grilled or the like is placed on a gridiron 4 in a combustion chamber part and heated, fat or the like from the fish being grilled drops on the grate 5 and burned to be discharged to the chimney 2. The grilled condition is adjusted watching the grilled state from the transparent window 3.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an improvement in a wood stove. Conventionally, the wood stove is used by throwing firewood into the combustion section and warming it with the heat generated by the combustion, or by heating the water placed on the stove and boiling the water. Also, when making baked foods, place the baked goods on the stove,
Although it is heated, smoke in the room pollutes the air in the room and discolors the walls inside the room. Smell is also generated, which offends the meal. Moreover, if you try to ventilate this dirty air, you will lose the warmed air from the stove, resulting in a loss of energy. The present invention was devised to eliminate the above drawbacks. That is,
The fuel, firewood, is thrown in from above and ignited above, flames and smoke are guided and flow in the direction of, and are exhausted by. When the grilled fish or the like is placed on the top of the inside of the combustion chamber and heated, fats and the like emitted from the grilled fish and the like fall onto the top, burn, and are exhausted to. At this time, the degree of baking is adjusted by observing the baking condition from above. In this way, it is possible to grill fish without generating smoke or odor while keeping warm, and the charcoal produced by burning firewood produces a flavored grilled fish with the far-infrared effect.

[Brief description of drawings]

 FIG. 1 is a perspective view of the present invention. FIG. 2 is a top side view. FIG. 3 is a front side view. Built-in stove, chimney, monitoring window, grilled fish, stove, flue, fuel inlet

Claims (1)

[Claims] There was a floor for grilling fish in the front upper part of the combustion chamber of the wood stove, and a transparent glass window was installed on the upper part to monitor the degree of grilling. In addition, a wood-burning stove with an escape flue to prevent the flames from directly hitting grilled fish.