JPS5949004B2 - Cooker with smoke evacuation device - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is a cooking device that can effectively exhaust smoke without raising smoke into the room when cooking meat or other ingredients by direct heating on a grill or skewer grill. It is related to.

The smoke that is generated when cooking food such as meat or vegetables directly rises directly above, so it appears that it is coming from the whole food, but in reality it is coming from the heat source as shown in Figure 3. Most of the heat is generated from the part of the food 21 that is heated the most, that is, from the bottom surface of the food to be cooked 22 in the case of the lower heat type.

Conventional smoke evacuation devices for cooking utensils are those that suck smoke by installing a duct 32 in the ceiling directly above the cooking utensil main body 31, as shown in FIG. There was a system in which a duct 42 was installed on the side of the duct 41 and smoke was sucked in through a suction port 43 of the duct 42.

The former type of device cannot necessarily exhaust all of the generated smoke, and also has the disadvantage that the efficiency of air conditioning and heating is reduced because it also sucks in the air inside the room that has been heated and cooled.

In addition, in the latter type of device, since the suction port 43 is located on the upper side of the object to be cooked, in addition to the smoke, it also sucks the air in the room and the moisture on the surface of the object to be cooked. This caused burnt residue, which caused the taste to deteriorate.

The present invention solves these conventional drawbacks and provides a cooking appliance equipped with a device that directly exhausts smoke from the part of the food to be cooked where smoke is generated, that is, the part on the heat source side as shown in FIG. The purpose is to provide

Hereinafter, the present invention will be explained based on the embodiment shown in FIGS. 1 and 2. On the upper part of the frame 1 of the cooking utensil main body, the central part has a direct heating type grilling table 2 for grilling or skewering. An open lid plate 3 is detachably attached as a part to be placed on, and the upper part of a water tray 4 is fixed to this lid plate 3.

A large number of smoke suction holes 5 are provided on the upper side plate of the water receiver 4.
Smoke is sucked through the suction hole 5, passes through the space between the frame 1 and the water receiver 4, and is discharged to the outside by the exhaust fan 7 through the exhaust pipe 6 provided at the bottom of the frame 1.

At that time, an oil filter 8 can be interposed midway to prevent air pollution due to exhaust gas.

Four electric heaters 9 are arranged at the bottom of the baking table 2, and the bottom surface of the food to be cooked is heated mainly using radiant heat.

These electric heaters 9 are supported and fixed to a heater cartridge 10, and are constructed so that the heater cartridge 10 itself can be attached and detached from the side together with the heater 9, and when attached, the power supply provided in the frame 1 Terminal 11
A power receiving terminal 12 on the heater cartridge 10 side is connected to supply power to the heater 9.

In the figure, 13 indicates a power switch, 14 indicates a cartridge receiving plate attached to the frame 1, and 15 indicates an air inflow hole provided in the frame 1.

In this invention, when the electric heater 9 is energized to make the surface red-hot, the object to be cooked on the baking table 2 is heated from below by the radiation.

The smoke generated at that time is removed by the suction force of the exhaust fan 7.
The smoke passes through the smoke suction hole 5 of the water pan 4 and the space between the frame 1 and the water pan 4, and is discharged from the discharge pipe 6.

Since the smoke suction hole 5 is located on the side of the lower part of the roasting table 2, the third
As explained with the figures, smoke generated from the heat source side of the object to be cooked, that is, from the bottom surface, is sucked in without rising upward.

Due to the suction by the exhaust fan 7, the inside of the water tray 4 becomes negative pressure, and air flows in from the outside, but this outside air flows in between the food to be cooked, so the conventional method shown in FIG. Unlike the device shown above, external air does not come into contact with the surface of the food to be cooked, so there is no risk of burning or deterioration of taste.

Incidentally, in order to prevent the interior of the water receiver 4 from becoming more negative pressure than necessary, it is preferable to provide air inflow holes 15 on the front and rear walls of the frame 1.

In this invention, a heat source that mainly uses radiant heat, such as an electric heater, is used.If a device that heats with flame or combustion gas, such as a gas burner, is used, the high-temperature air that is the heat medium will be emitted along with the smoke when it absorbs smoke. This is because the firepower would be significantly reduced.

Since the electric heater itself generates a lower amount of heat than a gas burner, it was decided to place it at a close distance below the baking table 2.

The electric heater 9 can be pulled forward together with the heater cartridge 10 for cleaning, or can be replaced with a normal one in the event of a failure.

Note that in this embodiment, due to the structure, the heater cartridge 10
By pulling out the water receiver 4 and pulling up the water receiver 4 together with the cover plate 3, the inside of the water receiver 4 can be cleaned and the water can be replaced.

As described above, according to the present invention, a heat source that mainly uses radiant heat such as an electric heater is used, and smoke generated from the bottom surface of the food to be cooked is directly sucked and exhausted, so that it is not necessary to use conventional methods. It does not allow smoke to build up inside the room, staining the room, or attaching odors to clothes, and unlike other smoke evacuation devices, it does not have a negative impact on the food being cooked, allowing for effective cooking and smoke evacuation. It has the advantage of being able to

[Brief explanation of the drawing]

Fig. 1 is a longitudinal side view showing an embodiment of the present invention, Fig. 2 is a sectional view taken along the line I-I in Fig. 1, Fig. 3 is an explanatory diagram of the state of smoke generation, Figs. 4 and 5. FIG. 1 is an explanatory diagram showing a conventional smoke evacuation device. 1... Frame, 2... Grilling stand, 3...
... Lid plate, 4 ... Water receiver, 5 ... Smoke suction hole, 6 ... Discharge pipe, 7 ... Exhaust fan, 8. ... Oil filter, 9 ... Electric heater, 10 ... Heater cartridge.

Claims (1)

[Claims] 1. Inside a box-shaped container having an opening on which a direct-heating grill table for grilling, skewering, etc. is placed, and below the opening,
A heater that mainly uses radiant heat is installed, an intake port is provided on the upper side of the inside of the box-shaped container, and an exhaust device is attached to this intake port to exhaust smoke emitted from the food being cooked. A cooking appliance with a distinctive smoke evacuation device.