KR100722298B1 - Advanced roaster - Google Patents

Abstract

The present invention allows the object to be cooked in the heat source collection space in contact with the direct heat of the heat source, so that the object is baked and smoke is not generated by the combustion of oil generated, and burning during the cooking time is minimized, The present invention relates to a grilling apparatus, in which an object baked by a fire heater achieves an optimum cooking result so that the juice does not dry out.

The present invention is a grill grilling device to place a roasting object such as meat or fish on the upper surface, the object is baked and cooked by the heat source from the lower side, the heat of the lower heat source is collected between the grill adjacent to the grill The heat collecting space 31 for cooking the object by thermal convection and far infrared rays is formed, and both sides of the grill heat conduction part are formed with oil outflow grooves formed with grooves so that oil generated from the object can flow out. Oil generated from the discharge, and to be parallel to the grill grilling device made to fall to the drip tray (40) installed on the lower side.

Grill, Grill

Description

Grilled roaster {Advanced roaster}

1 is a perspective view of a grill apparatus according to the present invention.

2 is a cross-sectional view taken along the line A-A of FIG.

3 is a schematic view showing a hot air collecting space according to the present invention.

Figure 4 is a perspective view of the grill apparatus according to another embodiment of the present invention.

5 is a cross-sectional view taken along the line B-B in FIG.

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

10: roasting portion 20: roasting body

30: grill 31: heat collection space

32: oil discharge groove 33: heat conduction unit

34: heat transfer plate 35: hot groove

40: drip tray 41, 42: drip groove

The present invention allows the object to be cooked in the heat source collection space in contact with the direct heat of the heat source, so that the object is baked and smoke is not generated by the combustion of oil generated, and burning during the cooking time is minimized, The present invention relates to a grilling apparatus, in which an object baked by a fire heater achieves an optimum cooking result so that the juice does not dry out.

The grill grill is a tool commonly referred to as a "grill" that is placed on the upper side of the heat source when roasting meat or fish, so that objects (meat, fish) can be grilled on the upper surface.

Typically, objects such as meat and fish have been known to be cooked to a natural taste when grilled by fire, and the grill grill apparatus forms a mesh grill to allow the object to be fired, It is a space arranged in a mesh type (or "-" form, not mesh type by manufacturing method), and is configured so that the object is directly exposed to the heat source fire.

The early grill grilling device is widely known as a wire-shaped member formed in a mesh shape, and in some cases, by placing a handle or the like has a form of a tool difficult to be called "device".

In the early grill roasting apparatus, when the roasting object is baked on the upper side and burned by fire, the oil discharged from the object falls into the space for burning, and as a result, a large amount of smoke is burned as the oil is burned by the heat source. Is generated.

Such smoke is scattered toward the cooker, and the roasting fragrance penetrates the clothing or the body. The soaking fragrance lasts for a long time to provide discomfort due to the smell of the person or another person.

Therefore, in order to eliminate the discomfort caused by the roasting fragrance, the indoor restaurant installs an air suction device such as a duct on the ceiling, extends to the upper side of the cooking point, and discharges the smoke to the outside, and further develops the smoke in a more advanced technology. It has been proposed to carry out roasting by means of a device employing a configuration, collectively referred to as a "roaster" which discharges to the outside of the bottom of the device.

Such a forced discharge of smoke must pay attention to the companion due to the duct and excessive installation cost of the duct, the roaster, and requires a power source can not be used outdoors.

In order to solve the above problem, the oil generated when the object is baked is guided to the center or outermost of the roasting device and dropped, and a certain amount of water is stored at the dropping point to prevent the oil from being burned directly by the heat source. An apparatus has been proposed to minimize the occurrence of smoke, which is registered in the Patent Application No. 2003-0054887 filed August 26, 2004, filed August 26, 2004 (name: smoke free). Grill roaster, hereinafter referred to).

The present application forms a grill having a guide portion bent alternately up and down, respectively, and is configured by combining a drip tray formed with a drip groove in the vertical direction of the lower bending point of the guide portion of the grill, when cooking the object The generated oil is guided to the lower bending point along the guide part and falls into the drip groove so that the oil is blocked by the heat source.

In the above-described application, since the member for forming the grill is formed in the shape of a core having a circular cross section, the area where the direct heating heater comes into contact with the object becomes small, so that it is difficult to obtain the desired roasting result.

This is because a large part of the object is not roasted by burning, but roasted by heating the core material, so that the surface of the object is easily burned and the inside thereof is not cooked properly. Therefore, it is difficult to obtain an optimal cooking result.

In addition, the core formed in the cross-sectional shape of the circular cross section may be induced by the surface tension when the oil is discharged from the appropriate amount of oil, but if the amount of oil discharged more than that fall to the heat source to smoke It is not possible to solve the problems caused by the above-described roasting fragrance.

The present invention has been invented to solve the above problems, it is to increase the area to be baked by cooking fires the object when roasting, and the configuration so that a large amount of oil discharged from the object can be collected and treated more stably The purpose is to provide a grill grill apparatus implemented.

Hereinafter, embodiments of the present invention to which the above features are applied will be described in detail with reference to the accompanying drawings.

1 is a perspective view of a grill apparatus according to the present invention, Figure 2 is a cross-sectional view taken along the line A-A of FIG.

Referring to the drawings, the grill roasting apparatus according to the present invention has a basic configuration consisting of the roasting portion 10 and the drip tray (40).

In the grill apparatus for placing grilled objects such as meat or fish on the upper surface, the object is baked and cooked by the heat source from the lower side,

A plurality of grills 30 are arranged to be spaced apart so as to place an object on the inside of the roasting body 20 which becomes the outer frame,

Between the grill 30 and the adjacent grill 30 adjacent to each other, heat of a lower heat source is collected to form a hot collecting space 31 in which a hot groove 35 is formed to cook an object by thermal convection and far infrared rays. In order to be able to protrude in the center of the grill 30 is formed a heat conducting portion 33 is in direct contact with the object,

On both sides of the heat conductive portion 33 of the grill 30 is formed an oil outflow groove 32 is formed with a groove so that the oil generated from the object can flow out,

It is formed with a downward slope symmetrically from the center to the edge with respect to the longitudinal direction of the grill 30, the oil generated from the object is discharged to the rim through the oil outflow groove 32, correspondingly to dilute the oil on the lower side It relates to a grill roasting device made to fall into the drip tray 40 is formed with a drip groove 41 is stored water.

Figure 3 is a schematic diagram showing a hot collecting space according to the present invention, when described in detail, the oil is prevented from overflowing to the heat source side in the horizontal section when the oil discharged from the object, the direct heat is opened through the hot groove It is a configuration that allows the process introduced into the collection space to be performed more efficiently.

Referring to the oil outflow principle of the present invention, the oil outflow groove 32 is formed on both sides of the heat conduction portion 33 of the grill 30 so that oil generated from the object can flow out, the grill ( It is formed with a slant downwardly symmetrically from the center to the edge with respect to the longitudinal direction of 30), the oil generated from the object is discharged to the rim through the oil outflow groove 32, water corresponding to dilution oil on the lower side It is made to fall to the drip tray 40 is formed reservoir drip groove 41.

  Oil generated from the object is formed in the center of the hot heat collecting space 31 directly due to the capillary phenomenon does not fall into the hot groove 35 for supplying the heat source and far infrared rays, the heat conducting portion 33 on the lower surface of the object The ride is discharged to the oil outflow groove (32).

Referring to the roasting principle of the object, the heat collecting space 31 maintains the space closed by the object, the heat source and the far infrared rays supplied through the hot groove 35 is to cook the object in the hot collecting space 31. .

The heat source directly cooks the surface of the object, and the generated far infrared rays are cooked throughout the inside of the object, and as a result, the surface and the inside of the object are uniformly cooked.

More specifically, the oil discharge portion 32 of both sides is formed so that the oil falls into the drip groove 41 at the bottom of each recessed, by the configuration of the oil discharge portion 32 of the grill 30 The drip groove 41 is formed at the lower end of the inner circumferential surface of the drip tray 40.

Therefore, the phenomenon in which the oil is directly burned to the heat source by the discharge treatment of the oil is eliminated, and the generation of smoke is eliminated.

In addition, the drip groove 41 is in the section below the roasting portion 10 in which the water in the drip groove 41 is evaporated and heated by the heat source when the drip tray 40 is heated by the heat source. Water vapor penetrates the object and bends.

That is, when the object is hardened easily due to the low content of oil such as beef in the meat, the direct heat containing moisture prevents the object from hardening in a short time, and the object baked by the direct heat is The inside and the inside are cooked uniformly, so that excellent cooking results can be obtained.

In addition, the present invention maintains a shape and a constant shape of the grill 30 in the center portion is arranged a plurality of grills 30 are arranged at intervals, there is no heat collection space 31 is supplied heat of the lower side , The heat conduction plate 34 is formed so that the object is cooked by the heat conduction of the lower side.

This is to move the supply of the heat source to another place by forming a heat conduction plate 34 in the center where the heat source is expected to be the largest place in order to prevent the burning of the object more than necessary when the heat source in the lower side is excessive It is.

Figure 4 is a perspective view of the grill apparatus according to another embodiment of the present invention, Figure 5 is a cross-sectional view taken along line B-B of Figure 4,

In the grill apparatus for placing grilled objects such as meat or fish on the upper surface, the object is baked and cooked by the heat source from the lower side,

A plurality of grills 30 are arranged to be spaced apart so as to place an object on the inside of the roasting body 20 which becomes the outer frame,

Between the grill 30 and the adjacent grill 30 adjacent to each other, heat of a lower heat source is collected to form a hot collecting space 31 in which a hot groove 35 is formed to cook an object by thermal convection and far infrared rays. In order to be able to protrude in the center of the grill 30 is formed a heat conducting portion 33 is in direct contact with the object,

On both sides of the heat conductive portion 33 of the grill 30 is formed an oil outflow groove 32 is formed with a groove so that the oil generated from the object can flow out,

   It is formed to be symmetrically upward from the center to the rim with respect to the longitudinal direction of the grill 30, the oil generated from the object is discharged to the center riding the oil outflow groove 32, correspondingly to dilute the oil on the lower side It relates to a grill roasting device made to fall into the drip tray 40 is formed with a drip groove 41 is stored water.

   This is to form the oil outflow direction from the rim to the center portion downward, the oil generated from the object is discharged from the rim to the center portion to form a drip groove correspondingly.

   The present invention is made of a circular or rectangular shape in its entirety as necessary.

In the grill roasting apparatus described above, if the heat source is selected as the charcoal (due to the well-known fact that the deodorization and the harmful component filter plays a role) in addition to the general gas range, the charcoal collected in the hot collecting space 31 described above is fired. The heat removes the harmful components of the object and emits a subtle charcoal scent that is not the original roasting scent of the object.

In addition, when provided with a far-infrared radiator (in the case of true charcoal radiates a large amount of far-infrared rays in the heat charcoal) in the periphery of the heat source (a configuration that allows the perimeter or heat to pass through), the far-infrared rays penetrate the inside of the object to be cooked It is possible to obtain a more ideal cooking result by the well-known fact that evenly cooking inside and outside.

As described above, the present invention allows the object to be exposed to the heat of the fire to increase the area to obtain the optimum cooking results, even when a large amount of oil is discharged stably collect / process it can be burned oil By eliminating the smoke caused by the effect of solving the problems caused by the generation of roasting fragrance.

Claims (4)

In the grill apparatus for placing grilled objects such as meat or fish on the upper surface, the object is baked and cooked by the heat source from the lower side, A plurality of grills 30 are arranged at intervals so as to place an object on the inside of the roasting body 20 having an outer edge formed in a circular or rectangular shape, Between the grill 30 and the adjacent grill 30 adjacent to each other, heat of a lower heat source is collected to form a hot collecting space 31 in which a hot groove 35 is formed to cook an object by thermal convection and far infrared rays. In order to be able to protrude in the center of the grill 30 is formed a heat conducting portion 33 is in direct contact with the object, On both sides of the heat conductive portion 33 of the grill 30 is formed an oil outflow groove 32 is formed with a groove so that the oil generated from the object can flow out, It is formed to be symmetrically downward from the center to the edge with respect to the longitudinal direction of the grill 30, the oil generated from the object is discharged to the rim through the oil outflow groove 32, correspondingly to dilute the oil on the lower side The water is made to fall into the drip tray 40 is formed drip groove groove 41 is, While maintaining the shape and the constant shape of the grill 30 in the central portion of the grill 30 is arranged while maintaining the interval, the heat conducting plate 34 is formed, characterized in that the object is made to be cooked by the heat conduction of the lower side Grill roaster. . delete delete delete

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