KR100719887B1 - Meat roaster - Google Patents

Abstract

The present invention relates to a kiln-shaped meat grill capable of grilling a large amount of meat quickly and without burning, while utilizing the unique aroma and taste of charcoal. The roasting chamber having a porous stone forming the inner wall of the body, and a plurality of roasting plate holders which are arranged on the side walls facing each other in the body facing each other in the body to be installed at a predetermined interval for partitioning the upper plate in the body, and the roasting room A combustion chamber having a lower compartment and a charcoal container accommodating charcoal on one side and an ignition means for igniting the charcoal accommodated in the charcoal and a collection box for collecting ash generated by burning the charcoal stored in the charcoal at the lower part of the charcoal barrel, and checking the combustion chamber temperature Blowing pipe is partitioned under the combustion chamber on the basis of temperature sensor and diaphragm to suck outside air And that by including a blowing chamber having a blower for supplying to the combustion chamber as a base for the configuration.

Grilled meat, grilling chamber, combustion chamber, ventilation chamber, volcanic stone, charcoal

Description

Meat Roast {MEAT ROASTER}

1 is a perspective view showing the meat grill appearance according to the present invention.

2 and 3 are a side cross-sectional view and a front cross-sectional view for respectively showing the internal configuration of the meat grill according to the present invention.

Figure 4 is a view showing a process for mounting a grill plate to meat grill according to the present invention.

5 is a view showing the operating state of the meat roaster according to the present invention.

<Description of the symbols for the main parts of the drawings>

1 body 2 door

3.Control panel 10 ... Roasting room

20 ... combustion chamber 30 ... ventilation chamber

100 ... grill plate holder 102 ... ventilation

120 ... charcoal bin 122 ... trash box

125 charcoal 126

130 ... plate 140 ... blower

142.

The present invention relates to grilling meat, and more particularly, to a kiln-shaped grilling meat that can grill large quantities of meat quickly and unburnt while utilizing the unique aroma and taste of charcoal.

In general, meat grills, such as meat or fish (hereinafter referred to as "meat"), are grilled and have various types of meat grills.

Although the conventional conventional configuration of the meat grill is not shown in the drawings, it is composed of a combustor which is burned by gas, oil, charcoal, etc. as a fuel, and the combustor is configured to put a separate roasted meat plate on top of the combustor. It is configured to grill meat with a heat source that is burned by.

However, such a conventional configuration of meat roaster is a method of heating and grilling a meat roasting plate in which a heat source generated in a combustor is located directly above, or a method of directly grilling meat on a grill-type meat roasting plate by direct heat. There was a problem of not evenly grilled meat, such as to turn over frequently.

That is, while the meat of the portion directly touching the heat source burns too much, the other side has a problem such as not only unripe but also takes a lot of time to grill the meat.

In addition, oil or debris, such as meat oil or moisture, generated during the meat bending process is degraded and re-burned by the combustor, which then sticks to the meat, thereby impairing the taste and nutrition of meat or harmful substances to the human body. There was a problem such as to generate.

In particular, the above problems are further deepened in a business place such as a restaurant, that is, it is difficult not only to quickly bake meat, but also difficult to constantly bake every time.

The present invention has been made in view of the above-mentioned problems of the prior art, and it is possible to grill a large amount of meat quickly and non-burning through a kiln-type roaster using charcoal as a heat source, It is possible to enhance the taste and prevent the contamination of the inside of the roasting by the smell and oil from the meat grilling process, thus providing the roasting meat which can provide a cleaner and hygienic roasting environment. There is a purpose.

According to an embodiment of the present invention for achieving the above object, there is provided a space inside and the body-type body which is opened and closed by a door; Porous stone forming the body inner wall; A roasting chamber having a plurality of shelf holders which are partitioned at an upper portion of the body and are installed to face each other at predetermined intervals on both sidewall surfaces facing each other for mounting the roasting plate; A combustion chamber partitioned at the lower side of the roasting chamber and having a charcoal container accommodating charcoal on one side, an ignition means for igniting the charcoal received in the charcoal bin, and a collection box for collecting ashes generated by burning the charcoal stored in the container under the charcoal barrel; A temperature sensor for checking the combustion chamber temperature; And a blowing chamber having a blower that is partitioned below the combustion chamber based on a diaphragm and sucks outside air to supply the combustion chamber through a blowing pipe.

Here, the door applied to the present invention is preferably configured to be separated into a plurality of doors so as to individually open or close the roasting chamber, the combustion chamber and the blowing chamber in the body.

In addition, volcanic stone may be used as the porous stone forming the body inner wall surface. In this case, the meat can be cooked evenly by the anion and far infrared rays emitted from the volcanic stone, and the smell and smoke from the process of grilling the meat are adsorbed and deodorized by the numerous holes formed in the volcanic stone to make the environment more clean. Can be maintained.

In addition, it is preferable that the oil tray is detachably mounted on the diaphragm corresponding to the bottom of the combustion chamber so as to collect oil generated in the process of grilling the meat.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a perspective view showing the outer appearance of the meat roaster according to the present invention, Figure 2, Figure 3 is a side cross-sectional view and a front sectional view for showing the internal configuration of the meat roaster according to the present invention, respectively.

1 to 3, the meat roaster according to the present invention is a kiln-shaped roaster that grills meat by using heat generated while burning charcoal as a heat source, and the roasting chamber 10, the combustion chamber 12, and the ventilation chamber 14. It includes an enclosure-type body (1) having a), and a porous stone 16 forming the inner wall of the body (1).

Specifically, the body (1) is made of an enclosure having a front surface while having a predetermined space therein. The front of the open body is installed to open and close the door (2), the upper side of the body (1) is provided with a valve type open and close vent 102 for discharging the smoke and odor generated during the meat grilling to the outside. The inner wall of the body 1 is made of a porous stone (16).

Preferably, the door 2 is divided into a plurality of doors (20, 22, 24). Each of the separated doors 20, 22, 24 is opened and closed on the body 1 so as to open or close the roasting chamber 10, the combustion chamber 12, and the blower chamber 14 formed in the body 1, respectively. Is combined. Therefore, the space can be opened and closed individually as needed.

Volcanic stone may be used as the porous stone 16 forming the inner wall surface of the body 1. In this case, meat can be cooked evenly in a short time by anion and far infrared rays emitted from volcanic stone. In addition, the smell and smoke emitted from the meat grilling process can be adsorbed and deodorized by numerous holes formed in the volcanic stone to keep the roasting chamber environment more clean.

The roasting chamber 10 is partitioned at the top in the body 1 to where the meat is to be baked. The roasting chamber 10 has a plurality of roasting plate holder 100 which is installed on both side walls facing each other over a predetermined interval. In the grill plate holder 100, the grill plate (4), for example, grill-shaped grills on which meat is placed, is retractably mounted from the outside through a door.

The combustion chamber 12 is partitioned below the roasting chamber 10 to provide hot hot air to the roasting chamber 10 side. In detail, the combustion chamber 12 includes a charcoal container 120 containing charcoal and an ignition means (not shown), for example, a torch or a heater for igniting the charcoal 125 accommodated in the charcoal container 120. Under the charcoal container 120, a collection box 122 for collecting ashes generated by burning the charcoal 125 stored in the charcoal container 120 is installed. This collection box 122 is preferably installed to be withdrawn from the space formed under the charcoal 120. Accordingly, when the ash generated as the charcoal 125 stored in the charcoal 120 is accumulated to some extent in the collection box 122, the ashes can be more easily discarded to the outside by separating the collection box 122 from the combustion chamber 12. have.

Preferably, the combustion chamber 12 is provided with a temperature sensor (not shown) for sensing the temperature in the combustion chamber 12. The temperature sensor is set by the control panel 3 provided outside the body 1, the sensing temperature is set, and is electrically connected to the blower 140 provided in the blower chamber 14. Accordingly, when the temperature inside the combustion chamber 12 sensed by the temperature sensor is sensed through the control panel 3, the combustion chamber 12 is raised to the set temperature by the outside air supplied by the blower 140, When the temperature reaches the set temperature, the temperature sensor detects this to control the operation of the blower 140 or strong / weak to maintain the temperature of the combustion chamber 12 at the set temperature.

The blowing chamber 14 is partitioned below the combustion chamber 12 based on the diaphragm 130 installed in the body 1 to suck outside air and supply it to the combustion chamber 12 side. To this end, the blower chamber 14 is provided with a blower 140, a blower tube 142 for connecting the blower 140 and the combustion chamber 12, specifically, the charcoal 120 side. At this time, the outer wall of the blower chamber 14 has a plurality of vent holes 144 communicating with the inside and the outside of the blower chamber for suctioning the outside air. Therefore, when the power is turned on (ON), the blower 140 is driven to suck the outside air, and the sucked outside air is supplied into the combustion chamber 12 via the blower tube 142.

Here, the oil sump 126 is detachably mounted on the diaphragm 130 on the combustion chamber 12 side separating and separating the blowing chamber 14 and the combustion chamber 12. Therefore, the oil generated in the process of grilling meat may fall from the roasting chamber 10 to the combustion chamber 12 and may be collected in the drip tray 126.

Reference numeral 50 is a caster mounted on the lower surface of the body for convenient mobility of roasting, 110 is a partition wall partitioning the interior space of the roasting chamber for efficient use of the roasting chamber, a number of grill plate holders on one side and the rear of the partition wall. It is spaced apart over the upper and lower equal intervals.

Operation and effects of the present invention configured as described above will be described in detail with reference to the accompanying drawings.

With reference to Figures 4 to 5 looks at the process of grilling meat using the present invention meat roaster.

First, the combustion chamber 12 side door 22 is opened to put charcoal 125 as fuel at a predetermined height in the charcoal 120, and the door 20 in the roasting chamber 10 is opened as shown in FIG. 4. The meat plate is placed on the roasting plate holder 100 is placed (4). Then seal the door.

Then, the internal temperature and the baking time of the combustion chamber 12 and the roasting chamber 10 required for grilling the meat are set by the switch operation of the control panel 3 installed in the body 1. The set temperature may vary depending on the type of meat, that is, meat or fish, and the grilling time may be set through an analog or digital timer formed on the control panel 3.

In this state, when the main switch is turned on through the control panel 3, the ignition means ignites the charcoal 125, and at the same time, the blower 140 in the blower chamber 14 drives the blower pipe 142. By supplying to the combustion chamber 12, specifically the charcoal barrel 120 located in the combustion chamber 12 to increase the thermal power of the charcoal to a high temperature.

At this time, if the temperature of the combustion chamber 12 is lower than the set temperature, the blower continues to drive while driving the outside air into the combustion chamber to increase the coal power of the coal to increase to a predetermined temperature, the temperature is raised to the combustion chamber 12 When the temperature of the) is higher than the set temperature, the temperature sensor in the combustion chamber 12 detects this to stop the driving of the blower 140 or weaken the driving force.

Under the set temperature and time, the hot heat generated from the char in the combustion chamber is transferred to the roasting chamber 10 so that the meat placed on the roasting plate 4 in the roasting chamber 10 can be quickly roasted without burning.

Oil generated in the process of roasting the meat (M) falls and collects on the drip tray (126), and the smell and smoke are the porous chamber stone (16) forming the inner wall surface of the roasting chamber (10) and the combustion chamber (12). , Specifically, is absorbed / collected by volcanic stone. And ash generated in the process of burning charcoal 125 falls into the collection box 122 located below the charcoal barrel (120).

After the set time has elapsed, the control panel 3 detects this and turns off the main switch. The operator opens the valve-type ventilation port 102 to discharge the smoke and the smell remaining in the combustion chamber and the roasting chamber to the outside. Then, finally, the door 2 is opened and the roasting is completed by removing the roasting plate 4 from the roasting chamber 10.

As described above, the present invention is a kiln-type roaster using charcoal as a heat source, and it is possible to bake a large amount of meat at once while keeping the optimum temperature required for the meat to be baked for a predetermined time without burning. Therefore, it is not accompanied by the hassle of continuously inverting the meat as in the case of grilling the meat on the existing general grill.

In addition, by using charcoal as a heat source, the unique aroma and taste of meat by charcoal can be utilized, and the inner wall surface of the roasting chamber is formed of porous stone, so that smoke and odor coming from the meat grilling process can be effectively absorbed / collected. It is thus possible to prevent the meat from falling off or contaminating the inside of the roasting. As a result, it is possible to provide a cleaner and sanitary roasting environment.

In the detailed description of the present invention, only specific embodiments thereof have been described. It is to be understood, however, that the present invention is not limited to the specific forms referred to in the description, but rather includes all modifications, equivalents, and substitutions within the spirit and scope of the present invention as defined by the appended claims. Should be.

Claims (4)

It is a meat roaster that grills meat using heat generated by burning charcoal as a heat source, A body having a space provided therein and opened and closed by a door; Porous stone forming the body inner wall; A roasting chamber having a plurality of roasting plate holders which are partitioned at an upper portion in the body and are installed to be opposed to each other within a predetermined interval on both sidewall surfaces facing each other in the body for placing the roasting plate; A combustion chamber partitioned below the roasting chamber and having a charcoal container accommodating charcoal on one side, an ignition means for igniting the charcoal housed in the charcoal bin, and a collection box for collecting ashes generated by burning the charcoal stored in the charcoal bin at the bottom of the charcoal bin; A temperature sensor for checking the combustion chamber temperature; And And a blower compartment partitioned below the combustion chamber based on a diaphragm and having a blower for sucking outside air and supplying it to the combustion chamber through a blower tube. The method of claim 1, The door is a meat roaster, characterized in that configured to be separated into a plurality of doors to individually open or close the roasting chamber, the combustion chamber and the blowing chamber in the body. The method according to claim 1 or 2, The stone that forms the inner wall of the body is meat roasting, characterized in that the volcanic stone. The method of claim 3, wherein A meat grill, characterized in that the drip tray is detachably mounted on the diaphragm corresponding to the bottom of the combustion chamber to collect the oil generated during the grilling process.

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