KR100785442B1 - Exhaust hood structure for roaster - Google Patents

Abstract

A hood structure of an air exhauster for a roaster is provided to prevent oil included in smoke from dropping on meat on a roaster, and prevent air including smell and smoke from remaining around the roaster to realize a sanitary meal environment. An air exhauster for a roaster includes an exhaust pipe expanding and contracting in regard to a roaster on a table, and a hood(200) connected with an end of the exhaust pipe. A circular main oil drip pan(220) is combined with a front end of the hood detachably. An auxiliary oil drip pan is secured on an inner end of the main oil drip pan to collect polluted oil dropping toward the roaster through a hood center part. The auxiliary oil drip pan includes a ring type support to be secured in the inner end of the main oil drip pan, a plate(234) having a depressed center, a plurality of legs(236) connecting the ring type support with the plate, and passages(237) depressed along the legs to induce a flow of oil collected on the plate toward the main oil drip pan.

Description

{Exhaust hood structure for roaster}

1 is a longitudinal cross-sectional view schematically showing the overall configuration of a conventional exhaust apparatus for a conventional roaster.

Figure 2 is an exploded perspective view showing the hood structure of the exhaust device for a roaster according to an embodiment of the present invention.

Figure 3 is a partially cutaway perspective view of the present invention for showing the hood structure of the sump shown in Figure 2 fastened.

4 to 6 show an operating state according to the present invention.

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

200 ... Hood 220 ... Main Dish

221 ... opening area 222 ... surface

224.Border 230.Secondary oil sump

232 ... Ring support 233 ... Fixing protrusion

234 ... plates 236 ... legs

237 euros 237a ... secondary euros

238 ... passage

The present invention relates to a roaster exhaust device for releasing the smell and smoke generated when grilling meat in a restaurant, and more particularly, the oil contained in the smoke generated when grilling meat adheres to the inner surface of the exhaust pipe and condenses. When inflated, it effectively blocks and prevents falling onto the meat placed on the roaster as it flows down the inside of the exhaust pipe, and when inhaled, it allows the odor or smoke to be sucked in and discharged smoothly without stagnation at the hood inlet. It relates to a hood structure of the exhaust device for the roaster to provide a comfortable and comfortable eating environment.

In general, restaurants and the like are provided with an exhaust facility to discharge the smoke or smell generated when grilling meat or fish to the outside. In general, an exhaust system used in a general restaurant is a wall fan, and at least one fan is installed there through a wall to continuously discharge contaminated indoor air to the outside by driving the fan. However, such a wall ventilator does not exhaust the smoke or smell continuously discharged in the process of grilling the meat to the outside, there is a problem that the smoke containing foreign substances remain in the indoor atmosphere. The smoke left in the room will cloud the room air and extend to the walls of the room to break through the interior aesthetics.

Recently, in order to solve the above problems, a roaster exhaust device has been proposed in which smoke or odor generated during meat grilling is locally discharged so that smoke or odor including foreign substances remain in the indoor atmosphere.

The exhaust system for the roaster as described above has been variously proposed through a number of known documents, including registration room 0329846 and registration room 0391741. This is disposed on the roaster by using a blowing force of the tongue built in the hood body by arranging a height-adjusted exhaust pipe adjacent to the roaster placed on the table adjacent to the body, and the exhaust pipe is connected to the body fixed to the ceiling. Locally inhaled smoke or odor can be exhausted to the outside.

When the smoke or odor generated on the roaster is sucked and discharged to the outside by using the exhaust device for the roaster, the oil generated when the meat is grilled is contained in the form of steam in the smoke sucked through the exhaust pipe. This steam-type oil is viscous. Therefore, in the process of exiting through the exhaust pipe to the outside adhered to the inner surface of the exhaust pipe condensed and expands to some extent it will flow down again in the inner diameter of the pipe. In this case, the condensed water containing foreign substances such as the oil and dust which has flowed down may fall on the meat placed on the roaster, resulting in filthy and unsanitary results.

In order to prevent this, Korean Patent Registration No. 20-0326250 proposes a roaster exhaust device that prevents condensate from falling onto the roaster by installing an oil sump at the tip of the hood under the heading 'Drainage of the roaster duct'. There is a bar.

1 shows a configuration of a roaster exhaust device disclosed in Patent Registration No. 20-0326250.

Referring to FIG. 1, the prior art is fastened to the outer circumferential surface of the suction pipe 10 of the duct 100 through fastening means 20 and to form a plurality of suction holes 31 in the center of the bottom surface of the plate. An oil sump 30 having a plate 32, an oil sump passage 33 formed concave at the bottom of the inner circumferential surface, and a stepped portion 34 which is interviewed with the outer circumferential surface of the suction pipe 10; The round part 41 which is stacked on the upper part of the sump part 30 and is convexly raised upward, the flow hole 42 formed in plural in the round part 41, and the sump part of the sump part 30. An oil tool 40 formed of a bent portion 43 horizontally bent to be seated on the oil receiving channel 33; Combined, but characterized in that the oil lubrication tool 40 is fastened to the outer circumferential surface of the suction pipe 10 in a state in which the oil receiving tool 30 is nested and used.

However, the prior art disclosed in the above publication, as disclosed in the drawings and the description of the configuration, because the center of the oil grease 40 is convexly rounded structure at the top, the smoke during intake for smoke or odor inhalation There is a problem that can not be smoothly escaped from the bottom of the round portion 41 stagnated. Therefore, the intake performance is reduced, and thus there is a problem that an unpleasant eating environment is created because smoke and odor generated when grilling meat are not smoothly discharged to the outside and remain in the indoor space.

The present invention has been made to solve the above-mentioned problems of the prior art, and completely prevents and prevents the oil contained in the smoke generated when grilling meat falling onto the meat placed on the roaster, thereby more hygienic eating environment It is an object of the present invention to provide a hood structure of an exhaust device for a roaster that can be provided.

Another object of the present invention is to provide a hood structure of the exhaust apparatus for a roaster, which further improves the intake performance so that odor or smoke can be smoothly sucked and discharged without being stagnant at the hood inlet side.

As an aspect for achieving the above object, the present invention, in the roaster exhaust apparatus including an exhaust pipe that is stretched to the roaster on the table, and a hood connected to the end of the exhaust pipe, the annular main body detachably coupled to the hood end portion Drip tray; And a secondary sump receiving and collecting contaminated oil falling to the roster side through the hood center and fixed to the inner sump of the main sump, wherein the auxiliary sump includes a ring-shaped support for fixing the main sump on the inner end of the sump. A sphere, a plate-shaped body convex downward and recessed in a central portion, a plurality of legs connecting the ring-shaped supporter and the plate-shaped body, and oil accumulated on the plate-shaped body flows through the plurality of legs to the main sump side. It provides a hood structure of the exhaust device for the roaster, characterized in that consisting of a flow path formed recessed along each leg so as to be guided.

Preferably, at least one fixing protrusion may be formed on the inner surface of the ring-shaped support. In this case, the auxiliary drip tray may be fixed in the form of an interference fit on the inner edge of the drip tray by the fixing protrusion.

In addition, according to an embodiment of the present invention, the flow passage has an auxiliary flow path extending toward the center of the plate body at one end of the leg connecting the plate and the leg. Therefore, when the oil is accumulated to some extent on the plate-like body, the flow of oil can be smoothly induced to the flow path formed in each leg through the auxiliary flow path.

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

Figure 2 is an exploded perspective view showing a hood structure of the exhaust device for the roaster according to an embodiment of the present invention, Figure 3 is a part of the present invention for showing the hood structure of the state in which the sump shown in Figure 2 is fastened Incision perspective view.

2 to 3, the present invention is to effectively block and prevent the oil contained in the smoke generated when grilling meat falling on the meat placed on the roaster, detachably coupled to the tip of the hood 200 An annular main drip tray 220 and the auxiliary drip tray 230 fixed to the inner end of the main drip tray 220 are included. Here, the hood 200 is connected to the end of the exhaust pipe (2) stretched to the roaster on the table, and also has a structure that the cross section is extended downward to effectively collect the smoke generated when grilling the meat. The main part configuration of the present invention will be described in more detail.

The main sump 220 is detachably coupled to the tip of the hood 200 in a form to surround a part of the tip of the hood 200 to collect condensed oil components flowing along the inner surface of the hood 200. Specifically, the main sump 220 is open in the center to suck the smoke generated when grilling the meat, the oil flowing through the hood around the open central opening 221 is accumulated The recessed surface 222 is recessed. Therefore, the condensed water including the oil and dust foreign substances flowed down along the exhaust pipe (2) is introduced into the concave surface (222) along the inner surface of the hood 200 is collected therein, and is not discharged to the outside during the meat grilling.

At this time, some of the condensate including the foreign matter flowing along the exhaust pipe (2) falls directly on the roaster through the central opening of the hood 200 in the exhaust pipe (2). In this case, an unsanitary eating environment may be created. In order to prevent this, in the present invention, an auxiliary sump 230 is installed inside the main sump 220.

Specifically, the auxiliary sump 230 is placed on the central opening 221 of the main sump 220 to block condensate from falling directly onto the meat on the roaster through the opening 221. As shown in FIG. 2, the auxiliary sump 230 includes a ring-shaped support 232 and a plate-shaped body 234 which is convex downward and has a central portion recessed therein. Here, the ring-shaped support 232 is provided to fix the auxiliary sump 230 to the inner end of the main sump 220, the plate 234 is the central opening of the main sump 220 Located on the 221 serves as a kind of blocking plate to block the condensed water falling onto the meat through the opening 221.

More specifically, the ring-shaped support 232 and the plate body 234 of the auxiliary sump 230 is connected to be spaced apart from each other through a plurality of legs (236). Accordingly, a passage 238 for inhaling smoke is formed between one leg and the other leg. Therefore, the smoke sucked through the main sump 220 opening 221 passes through the passage 238 of the auxiliary sump 230 to exit through the hood 200 and the exhaust pipe 2 to the outside. do.

In addition, a plurality of legs 236 of the auxiliary oil sump 230 have condensed water containing foreign substances such as oil and dust accumulated on the plate 234 on the legs 236. The flow paths 237 are recessed to allow the flow to be guided to the 220 side. Therefore, when condensate containing an oil component overflows to some extent on the plate body 234, the condensed water flows down the flow paths 237 formed in the respective legs 236 to be formed in the main oil receiving plate 220. Flow into the concave surface (222).

Preferably, the flow path 237 has an auxiliary flow path 237a extending toward the center of the plate body 234 at one end of the leg to which the plate body 234 and the leg 236 are connected. Therefore, when oil is accumulated to some extent on the plate body 234, the flow of condensed water may be smoothly guided to the flow path 237 formed in each leg 236 through the auxiliary flow path 237a.

On the other hand, when the auxiliary sump 230 is seated and fixed on the main sump 220 through the ring-shaped support 232, the diameter of the ring-shaped support 232 along the main sump 220 opening. The secondary sump 230 may be simply seated on the main sump 220 concave surface 222 by being larger than the diameter of the formed edge 224. Preferably, as illustrated in the drawing, At least one fixing protrusion 233 is formed on the inner surface of the ring-shaped support of the auxiliary sump 230, so that the auxiliary sump 230 is rim of the main sump 220 by the fixing protrusion 233. ) It can be fixed in the form of interference fit on the outside.

With reference to the drawings will be described in detail the operation and effect according to the present invention made of the above configuration.

4 to 6 is an operating state diagram according to the present invention, Figures 4 and 5 are perspective views showing the condensed water containing the oil components collected through the secondary sump flowing down to the main sump side coupled to the hood tip, respectively. And a side cross-sectional view, and FIG. 6 is a view illustrating the flow of air during intake.

4 to 5, when oil-containing air is sucked through a fan provided inside the hood body, not shown, a large amount of oil including foreign matter is adhered to the inner surface of the exhaust pipe 2.

In this way, the oil containing the contaminants adhered to the inner surface of the exhaust pipe 2 expands and condenses at the same time due to the air suction action of the fan, and if it expands to some extent, it flows down the inner surface of the pipe by its own weight.

Most of the condensate flows down the inner surface of the pipe as above, flows into the main sump 220 along the inner surface of the hood 200, and accumulates on the concave surface 222, at the end of the exhaust pipe 2 without passing through the hood 200. Some condensate that falls directly falls onto the plate body 234 of the auxiliary sump 230 and accumulates there.

If the condensate containing foreign matter is accumulated to some extent on the plate body 234, the condensate containing the foreign matter flows out through the auxiliary flow passage 237a into the flow passage 237 formed in each leg 236, and the flow passage 237 is closed. Along the main sump 220 to flow along the concave surface 222 of the main sump 220.

According to the above-described embodiment of the present invention, the front end of the hood 200 having a structure in which its cross section is extended toward the lower portion has a central opening 221 and an annular shape having a concave surface 222 along the periphery of the opening 221. The main sump 220 is detachably fastened, and the auxiliary sump 230 is disposed inside the main sump 220 to block a straight passage extending from the exhaust pipe 2 to the opening 221. do.

Therefore, the condensate containing foreign substances such as dust and oil falling directly onto the roaster through the opening 221 of the main sump 220 in the exhaust pipe 2 is blocked by the auxiliary sump 230 and falls on the meat. Is prevented. As a result, condensate containing foreign substances generated in the process of inhaling / discharging the smoke generated when grilling meat is completely blocked, thereby providing a more hygienic eating environment.

Furthermore, according to the embodiment of the present invention, since the plate body 234 of the auxiliary sump 230 is convexly formed downward, the air including smoke and odor during intake as shown in FIG. The flow is naturally induced along the back of 234 toward the passage 238 formed between the leg and the leg. Accordingly, the air including the smoke and odor during intake can be smoothly moved to the exhaust pipe 2 through the passage 238 and the hood 200 without stagnation. As a result, it has a more improved intake performance compared to the prior art described above, and thus can provide a more comfortable eating environment.

As described above, according to the hood structure of the exhaust apparatus for the roaster of the present invention, as the oil contained in the smoke generated when the meat is roasted is completely blocked and prevented from falling onto the meat placed on the roaster, it is more hygienic to the food eater. It will be able to provide a casual eating environment.

In addition, the air intake during the intake of air containing odors and smoke is induced to smooth flow without stagnation at the hood inlet side, thereby improving the intake performance, and thus, air containing odors and smoke does not remain around the roaster. It is possible to provide a pleasant eating environment.

While the invention has been shown and described with respect to specific embodiments thereof, it will be appreciated that the invention can be modified and modified in various ways without departing from the spirit or scope of the invention as set forth in the claims below. It will be appreciated that those skilled in the art can easily know.

Claims (3)

In the exhaust apparatus for the roaster comprising an exhaust pipe that is expanded and contracted to the roaster on the table, and a hood connected to the end of the exhaust pipe, An annular main oil tray detachably coupled to the hood tip; And a secondary sump collecting the polluted oil falling to the roaster side through the hood center part, which is seated and fixed to the inner end of the main sump. The auxiliary drip tray, A ring-shaped support for seating and fixing to the inner end of the sump, A plate-shaped body which is convex downward and has a central portion recessed, A plurality of legs connecting the ring-shaped support and the plate body, The hood structure of the exhaust apparatus for a roaster, characterized in that the oil is accumulated along the legs so that the oil accumulated on the plate body to guide the flow to the main sump side through the plurality of legs. The method of claim 1, At least one fixing protrusion is formed on the inner surface of the ring-shaped support, and the auxiliary oil receiving plate is fixed to the inner rim of the main oil receiving plate by a fixing protrusion in the form of an interference fit. The method of claim 1, The flow path has a hood structure of the exhaust apparatus for a roaster, characterized in that having an auxiliary flow path extending toward the center of the plate body at one end of the leg connecting the plate and the leg.

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