KR101179272B1 - A smoke roaster - Google Patents

Abstract

The present invention relates to a smoker, in order to make the supply of smoke as a whole evenly in the process of grilling the meat through the smoke to make more effective smoke cooking.
Smoker of the present invention for realizing this, the inner housing 20 for partitioning the lower combustion chamber (S1) and the upper smoking chamber (S3) in the main body housing 10, the inner housing 20 A plurality of inflow holes (21, 22) are formed in the bottom and side walls of the) so that the smoke generated in the lower combustion chamber can be introduced; A guide rail 23 is provided inside the inner housing 20 so that a plurality of wire meshes 40 on which meat is seated may be seated slidably at different heights; Furnace 70 provided in the combustion chamber (S1) is provided with an air inlet hole (72) is formed in the lower front and the upper side is provided with a protective wire mesh 71 is opened and closed; A lower door 60 for opening and closing the combustion chamber S1 and an upper door 50 for opening and closing the smoking chamber S3 are respectively formed on the front surface of the main body housing 10; A discharge year 30 for discharging the smoke guided to the smoking chamber S3 is provided at an upper portion of the main housing 10; The discharge year 30 is characterized in that the control plate 35 for controlling the discharge of the smoke is rotatably provided.

Description

Smoker {A SMOKE ROASTER}

The present invention relates to a smoker, and more particularly, to a roasting structure for maximizing the cooking efficiency of the smoker to heat the meat in the smoke.

In general, smokers are known to use electricity and electricity to burn wood. Smoked wood has various minerals that have been sucked from the soil for a long time. Ingredients remain as ash in charcoal, while minerals are trace amounts, but the smoker smokers are preferred because they are beneficial to the human body, such as playing an important role in preventing aging.

In addition, oak among the smoking trees instills the unique aroma of oak in any meat such as chicken or pork, and it gives a sense of appetite without feeling because the delicious aroma is soaked. Boiled, and also oak is burned far-infrared rays do not have any harm to the human body, and burned with the bark of the oak has the advantage of long-term firepower and fuel costs.

After all, as the oak is burned and smoked, the smell and unnecessary fat and impurities peculiar to the meat are removed, so that the taste and aroma are unique and various flavors characteristic of each part can be enjoyed in various ways.

However, generally known smokers burn oak at the bottom of the smoking room in a certain space so that the smoke of the oak is delivered to the work mounted in the smoking room. If it is high, it is delivered directly to the work piece of the smoking chamber, and the air burns. In addition, the outside of the work piece loses its original taste due to uncooked inside.

The present invention has been proposed to further improve the performance of the conventional smoker, and an object of the present invention is to provide a smoker that allows the smoke generated in the combustion chamber to be evenly transferred to the smoker chamber and exhibit a more even heating effect. There is this.

The smoker of the present invention for achieving the above object is provided with an inner housing for partitioning the lower combustion chamber and the upper smoking chamber in the main body housing, the smoke generated in the lower combustion chamber on the bottom and side walls of the inner housing, respectively; A plurality of inlet holes are formed to be introduced; A guide rail is provided in the inner housing so that a plurality of wire meshes can be slidably seated at different heights; The furnace provided in the combustion chamber is provided with an air inlet hole in the lower front and the upper side is connected to the protective wire mesh so as to open and close; A lower door for opening and closing the combustion chamber and an upper door for opening and closing of the smoking chamber are respectively formed on the front of the main body housing; A discharge year for discharging the smoke guided to the smoking chamber is provided at the upper part of the main housing; The discharge year is characterized in that the throttle plate for controlling the emission of the smoke is rotatably provided.

Such a smoker of the present invention, the supply of smoke in the process of grilling the meat through the smoke can be made evenly as a whole is effective smoked cooking is made thereby to increase the product reliability of the smoked processed product.

In particular, there is an advantage that can be made more clean management by making the structure easy to clean the inside.

In addition, it shows the advantage that the control of the external emissions of the smoke can be made more precise and effective.

1 is a perspective view of the configuration of the present invention smoker.
2 is an internal cross-sectional view of the present invention smoker.
Figure 3 is a furnace cross-sectional structure diagram in the present invention.
4 is an enlarged view of a portion A of FIG. 2;
5 is an enlarged view of a portion B of FIG. 2;
Figure 6 is a front structural view of the present invention smoker.
Figure 7 is a side cross-sectional view of the flue control plate drive unit of the present invention.
Figure 8 is a cross-sectional structural view of the air inlet control unit of the present invention smoker.
Figure 9 is a cross-sectional structural view of the use state of the present invention smoker.

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

First, looking at the overall configuration of the smoker of the present invention, the combustion chamber (S1) is formed in the main body housing (10) forming a rectangular shape so that the furnace 70 is provided at the bottom, the upper in the inner housing (20) The smoking chamber S3 is partitioned by it.

That is, the inner housing 20 has a plurality of inflow holes (21, 22) so that the smoke flows from the smoking chamber (S3) to the side wall and the bottom surface forming the main housing 10 and a predetermined space (S2). ) Is perforated and a plurality of guide rails 23 are provided on the inside of the side wall in different layers to allow the wire meshes 40 to which the meat is to be seated.

And, the furnace 70 to be provided in the lower combustion chamber (S1), as shown in Figure 3 is connected to the protective wire mesh 71 to prevent the coals contained in the inside during the movement in the upper portion to be rotated open and close, the front, In the lower portion, a plurality of air inlet holes 72 are formed.

In addition, an upper part of the main body housing 10 has a discharge year 30 configured to discharge smoke therein, and a discharge plate 30 includes a control plate 35 for adjusting the amount of smoke discharged by a rotation rod 31. It was equipped to be adjustable. A handle 32 is formed at the front end of the rotation rod 31, an elastic spring 34 is formed at the rear end of the rotation rod 31, and a support nut 33 for supporting the elastic spring 34 is a rotation rod ( 31) is coupled to the rear end so that the control plate 35 is not rotated by its own weight and the set angle can be stably maintained.

On the other hand, the front of the main body housing 10 has a lower door 60 for opening and closing the combustion chamber (S1) and the upper door 50 for opening and closing of the smoking chamber (S3), respectively, of which the lower door (60) An air inlet hole 66 is formed for inflow of external air, and the control plate 61 having a plurality of through holes 62 is formed at the inlet side of the air inlet hole 66 to control the inflow of air as shown in FIG. 8. The hinge pin 63 is rotatably provided, and the diaphragm 64 having a plurality of through holes 65 is integrally fixed to the inlet of the air inlet 66 to correspond to the rotation of the adjustment plate 61. According to the structure of the air inlet can be adjusted by adjusting the position between each of the through holes (62, 65).

Reference numeral 51 is a handle, 67 denotes a locking device for opening and closing the lower door 60.

The effects of the use of the present invention smoker to achieve such a structure will be described.

First, in the state that put the meat to be cooked in each wire mesh 40, put the wood, crested or charcoal in the brazier 70, and close the protective wire mesh 71 in the state of lighting the fire and put the brazier 70 in the combustion chamber (S1) When pushed in, the high-temperature smoke generated from the furnace 70 spreads inside the main body housing 10, whereby smoking is made.

That is, as shown in Figure 9 the smoke generated in the combustion chamber (S1) is raised to be moved through the inlet hole (21, 22) formed in the inner housing 20 through the bottom surface as well as the side wall, By the high-temperature smoke and internal heat is made evenly smoked cooking of the meat placed on the protective wire mesh (71).

On the other hand, during the predetermined time during which the smoking cooking is made, the discharge flue 30 of the upper part prevents the leakage of the smoke by forming a state closed by the control plate 35, and the worker handles for controlling the smoke as time passes. By turning (32), an appropriate rotation angle of the control plate 35 is achieved.

At this time, the adjustment plate 35 is adjusted is supported by the revolving rod 31 by the elastic spring 34 at the rear end, so that the phenomenon that the rotation is spontaneous by its own weight is prevented and stable adjustment angle is to be maintained It becomes possible.

In addition, in the cooking process, the operator can adjust the optimum amount of cooking temperature by adjusting the inflow of air through the rotation control of the control plate 61 provided in the lower door (60).

Therefore, when the smoked cooking of meat using the smoker of the present invention, it can be seen that the optimum smoked barbecue can be cooked.

In addition, although specific embodiments of the present invention have been described and illustrated above, it is obvious that the smoker structure of the present invention may be variously modified and implemented by those skilled in the art.

However, such modified embodiments should not be understood individually from the spirit or scope of the present invention, such modified embodiments will be included within the appended claims of the present invention.

10: main body housing 20: inner housing
21,22: inlet hole 23: guide rail
30: discharge year 31: rotating rod
32: Handle 33: Support Nut
34: elastic spring 35: throttle
40: wire mesh 50: upper door
51: handle 60: lower door
61: throttle 62,65: through hole
63: hinge pin 64: diaphragm
66: air inlet hole 67: locking device
70: brazier 71: protective wire
72: air inlet hole S1: combustion chamber
S2: separation space S3: smoking room

Claims (5)

Inside the main body housing 10 is provided with an inner housing 20 for partitioning the lower combustion chamber (S1) and the upper smoking chamber (S3), the bottom and side walls of the inner housing 20, respectively, generated in the lower combustion chamber A plurality of inlet holes (21, 22) are formed so that the smoke can be introduced;
A guide rail 23 is provided inside the inner housing 20 so that a plurality of wire meshes 40 on which meat is seated may be seated slidably at different heights;
Furnace 70 provided in the combustion chamber (S1) is provided with an air inlet hole (72) is formed in the lower front and the upper side is provided with a protective wire mesh 71 is opened and closed;
A lower door 60 for opening and closing the combustion chamber S1 and an upper door 50 for opening and closing the smoking chamber S3 are respectively formed on the front surface of the main body housing 10;
A discharge year 30 for discharging the smoke guided to the smoking chamber S3 is provided at an upper portion of the main housing 10;
The discharge year 30 is provided with a throttle plate 35 for controlling the discharge of the smoke rotatably, the throttle plate 35 is provided with a rotation rod 31 for adjusting the angle;
A handle 32 is formed at the front end of the rotation rod 31;
An elastic spring 34 is formed at a rear end of the rotation rod 31;
Smoker, characterized in that the support nut (33) for supporting the elastic spring (34) is coupled to the rear end of the rotating rod (31). The method according to claim 1,
The lower door 60 is formed with an air inlet hole 66 for inflow of external air, and the control plate 61 in which a plurality of through-holes 62 are formed at the inlet side of the air inlet hole 66 to control the inflow of air. The smoker, characterized in that it is provided rotatably around the hinge pin (63). The method according to claim 2,
Smoker, characterized in that the air inlet (66) inlet is provided integrally fixed to the diaphragm (64) formed with a plurality of through holes (65). delete The method according to claim 1,
The inner housing 20 is a smoker, characterized in that the separation space (S2) is formed so that the smoke can be guided upward from the combustion chamber (S1) through the inner wall and the main body housing (10).

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