JPS5816358Y2 - Yakiniku pot - Google Patents

Description

[Detailed description of the invention] This invention efficiently exhausts the smoke generated when grilling meat, fish, shellfish, etc. from the inside of the appliance body to an exhaust device installed outside the appliance body. Regarding the yakiniku ware that can be used.

Traditionally, the smoke generated when customers grill meat at Yakiniku restaurants, etc. adheres to clothes, ceilings, walls, and indoor equipment and stains them. Various types of yakiniku cookers have already been proposed that are equipped with means for forcibly discharging the gas from inside the appliance body to an exhaust device provided outside the appliance body before filling the room.

However, the main body of a yakiniku pot is generally rectangular, and the exhaust passage that guides smoke from the main body of the device to the exhaust device is connected with a circular pipe. The suction area is significantly larger than the rear area of the inner opening of the pipe, so smoke is sucked only in the part where the buried plate's attraction is strong, and the weak part does not suck smoke effectively, and eventually this weak part The problem is that smoke is emitted into the room, making it impossible to achieve the intended purpose.

This idea was devised in view of the current situation, and
The purpose of this is to insert fins at appropriate locations in the smoke exhaust flow path formed inside the device body to average out the smoke exhaust flow force and prevent the occurrence of strong or weak parts in the buried plate pulling capacity. The present invention aims to provide a yakiniku cooker that can reliably and effectively send smoke generated during yakiniku cooking from inside the appliance body to an exhaust device provided outside the appliance body.

An example of this invention will be described below based on the drawings.
Reference numeral 1 in the figure indicates the outer body of the Yakiniku pot B that is attached to a table T, etc. This outer body 1 is formed in a rectangular shape, and its bottom is connected to an exhaust device (not shown) such as an exhaust duct buried under the floor. ) A cylindrical body part 2 that is connected in communication with the exhaust duct S of ) and forcibly sends out the smoke generated when cooking Yakiniku to the smoke exhaust duct S S.
is integrally extended, and a cooking cavity 3 is opened in the upper part of the outer body 1.

Reference numeral 4 indicates an inner body disposed inside the outer body 1, and a net body 5 and a saucer 6 are detachably attached to the inner body 4 as shown in the second figure.

In addition, numeral 7 in the figure indicates a frame to be attached to the cooking cavity 3.

Reference numeral 8 in the figure indicates a gas burner, and this gas burner 8
An air supply gap 1 for gas combustion is provided in burner storage chambers 9 and 9' formed by bulging inner bodies 4 on both sides of the lower side of the mesh body 5.
The flame from the gas burner 8 is discharged from protrusions 11 and 11' formed at opposing positions in the burner storage chambers 9 and 9', respectively. It is configured so that it can be done.

Reference numeral 12 in the figure indicates a smoke exhaust flow path formed by the inner peripheral surface of the outer body 1 and the outer peripheral surface of the inner body 4, and this smoke exhaust flow path 12
This occurs when the bottom area of the rectangular outer body 1 and the inner diameter area of the circular cylinder body 2 are not the same during smoke evacuation. Fins 13 are interposed to correct and equalize non-uniform exhaust gas absorption power.

As shown in FIGS. 3 and 5, the fins 13 are arranged on both sides, and have a triangular shape at the peripheral portion farthest from the cylindrical portion, with the top facing the cylindrical portion 2. Wings 15, 15a with the longest diameter are protruded, and this wing 1
Wings 16, 16a, 1 which are shorter than the wings 15, 15a, have their tips facing the center of the cylindrical body, and are bent into a hook shape, are provided on the peripheral long side portions adjacent to both sides of 5,152.
6 b and 16 C are protruded, and these wings 16 and 16
a, 16 b, and 16 C, and is formed by protruding the shortest plate-shaped wing 17.17 a from the center of the long side portion and closest to the cylindrical body. Formed chamber 18° 18a, 18
The tips of b, 18C, 18d, 18e, 18f, and 18g are all in communication with the opening of the cylindrical portion 2.

Next, to explain the operation of this device, when the gas burner 8 is ignited and the meat and shellfish placed on the net 5 are grilled, oil droplets and grilled juices come out, but these oil droplets and grilled juices are absorbed by the gas. While the meat, fish, and shellfish do not stick to the burner 8 and fall into the water stored in the saucer 6, the oil and the like are heated on the surface of the meat, fish, and shellfish, and smoke is generated.

At this time, the air necessary for combustion of the gas is automatically sucked and supplied from the outside of the outer body 1 through the voids 10 and 10' in the burner storage chambers 9 and 9' formed in the inner body 4.

The smoke is then removed from the exhaust system (
The smoke exhaust pipe S and the smoke exhaust flow path 12 are
Since the pressure inside the room is reduced, the smoke is sent out into the smoke exhaust passage 12 without filling the room, and the smoke is sent out into each wing 15, 151,
-16,16 a , 16 b , 16 C, 17,1
Chambers 18, 18a, 18b formed in 7a,
18C, 18d, 18e, 18f, 18g
The smoke is uniformly divided and sucked into the smoke stack 2, and then sent into the smoke exhaust pipe 2.

As explained above, this invention is based on the terminal end of the smoke exhaust channel formed by the outer body and inner body of the rectangular yakiniku pot, and the starting end of the cylindrical smoke exhaust pipe that communicates with this channel. Its shape is different, and it has fins that disperse and equalize the smoke exhaust flow force that occurs when the area at the end of the smoke exhaust flow path and the inner diameter area of the opening at the start end of the smoke exhaust pipe are not the same. Not only can the liquid be reliably discharged without filling the room, but the structure is simple, so it can be provided in a low place, and has many beneficial effects.

Incidentally, in this invention, the structure of the wing constituting the fin is not limited to the above embodiment, and it goes without saying that various design changes can be made within the scope of the claims of the utility model registration.

[Brief explanation of the drawing]

The drawings show one embodiment of this invention, and FIG. 1 is a perspective view showing the Yakiniku pot installed on a table,
The figure is an exploded perspective view of the yakiniku cooker, Figure 3 is a plan view showing the arrangement of the wings that make up the fins, and Figure 4 is A-A in Figure 3.
A sectional view and FIG. 5 are perspective views of essential parts. B... Yakiniku machine, 12... Smoke exhaust channel, 1
3...Fin.

Claims (1)

[Scope of utility model registration request] An inner body consisting of a net placed on the upper part, a saucer placed on the bottom, and a gas burner arranged on opposing sides, and a rectangular shape located on the outer periphery of the body with a space between the inner body and the inner body. The outer body is composed of a cylindrical part with a substantially circular cross section connected to the center of the bottom of the outer body, and the net-shaped smoke is passed through the smoke exhaust passage formed between the inner body and the outer body to the cylindrical body. In the main body of the yakiniku pot, the bottom of the outer body is formed into a rectangular shape, and the sides of the figure farthest from the cylinder have triangular wings whose tops face the center of the cylinder. A total of four wings, two each having a tip facing the center of the cylindrical body and bent into a hook shape, are provided on the long side portion of the periphery close to both sides of the triangular wing. , a total of two plate-shaped wings are provided at the center of the peripheral long side portion closest to the cylindrical body part, one each facing the center of the cylindrical body part, and the triangular wing is the longest diameter,
A yakiniku pot characterized by interposing a fin in which the hook-shaped wing has an intermediate diameter and the plate-shaped wing has the shortest diameter.