KR101218725B1 - far infrared ray fire pan - Google Patents

Abstract

The present invention relates to a far-infrared roasting pan. The present invention provides a plate 10 made of a porous carbon material; The roasting pan main body is disposed in the lower portion of the fire plate 10 to support the fire plate 10, the oil pan space 21 for collecting oil generated when cooking meat and the crater 25 formed to penetrate up and down in the center. 20; And a fan cover 30 seated on an upper portion of the roasting pan main body 20 to shield the inside of the roasting pan main body 20.

The present invention has a beneficial advantage that can improve the taste, aroma and quality of meat and to control the smoke and ignition of incomplete combustion harmful to the human body.

Grill Pan, Far Infrared

Description

Far infrared ray fire pan {far infrared ray fire pan}

The present invention relates to a far-infrared roasting pan, and more particularly, to a far-infrared roasting pan capable of uniform heating of the plate and shorten the roasting time.

In general, meat such as fish and meat is used in a roasting pan for tender meat and taste. The roasting pans can be classified into metal roasting pans, aluminum roasting pans, stone roasting pans, etc., depending on the platen material, and metal roasting pans coated with thin ceramics on the platen surface are also manufactured.

By the way, the metal roasting pan is easy to burn meat while the fire plate is rapidly heated in gas fire or charcoal fire, there is a problem that can damage the appearance as well as damage the health when used for a long time as the occurrence of corrosion.

In addition, the aluminum roasting pan is fluorine-coated to prevent the meat from sticking to the grill, so that uniform heating of the grill is difficult, and the meat easily loses the taste and quality of the meat.

Accordingly, stone roasting pans using natural rocks have been manufactured. These stone roasting pans require a lot of cost and time to collect and process natural rocks, and have low heat conductivity compared to metal or aluminum. There is a problem that can not burn. In addition, the stone roasting pan is heavy and brittle, there is a problem that is easily broken by an external impact.

In addition, the metal roasting pan coated with a thin ceramic on the surface of the platen has a problem in that the strength of the coating layer is weak and easily broken by thermal shock.

Accordingly, an object of the present invention to solve the above problems, to provide a far-infrared roasting pan capable of uniform heating of the grill plate can shorten the roasting time and improve the taste, flavor and quality of meat. .

According to a feature of the present invention for achieving the above object, the present invention is a non-plate made of a porous carbon material; A roasting pan body disposed at a lower portion of the plate to support the plate and having a firepan space for collecting oil generated when the meat is cooked and a fireball penetrating vertically through the center; And a fan cover seated on an upper portion of the roasting pan body to shield the inside of the roasting pan body.

The bulge plate is formed to be convex upward in the center of the upper surface and inclined downward toward the edge, and has an oil discharge groove recessed to extend radially on the upper surface.

The porous carbon material is 70 ~ 80wt% charcoal, 20 ~ 30wt% aging liquid mixed with methyl alcohol and oak sap has a porous graphite structure of the crystal structure through the aging and carbonization process.

The roasting pan body is formed with a protrusion having a crater in the center.

An upper end of the protruding portion extends to an edge of the crater to form a support jaw, and the inferior plate is seated on the support jaw.

A mounting groove corresponding to the support jaw is formed on the bottom of the bulge plate.

The protruding portion has one or more stepped portions formed to be stepped downward relative to the upper portion, and a plurality of through holes for convection of heat are formed in the stepped portions.

In the far-infrared roasting pan of the present invention, the plate is made of a porous carbon material.

Porous carbon material has excellent thermal conductivity and high far-infrared emissivity. Therefore, not only does not need charcoal, but when you grill the meat can be cooked from the inside, the meat is soft and juicy is maintained as it has the effect of feeling the excellent taste of the meat.

In addition, the plate of the present invention has excellent deodorizing and adsorption functions due to the characteristics of the material and has a bactericidal power of staphylococcus. Therefore, not only the smell and smoke is generated, but also has a beneficial effect on health.

In addition, the far-infrared roasting pan of the present invention cooks meat by indirect heating mainly using convection and radiation. Therefore, it is possible to uniformly heat the meat and do not need to replace the plate because it is not burned or pressed, and the cooking time is also shortened.

In other words, cooking meat using the far-infrared roasting pan of the present invention improves the taste, aroma and quality of the meat, and has the beneficial effect of controlling the smoke and ignition of incomplete combustion harmful to the human body.

Hereinafter, a preferred embodiment of the far-infrared roasting pan according to the present invention will be described in detail.

1 is an exploded perspective view showing a far-infrared roasting pan according to the present invention, Figure 2 is a perspective view showing a state where the fire plate is coupled to the roasting pan body, Figure 3 is a perspective view showing the bottom of the fire plate.

The far-infrared roasting pan of the present invention is disposed in the lower plate 10 made of a porous carbon material and the lower plate 10 to support the plate 10, and the oil receiving space for collecting the oil generated when cooking meat ( 21 and a roasting pan main body 20 having a crater 25 formed to penetrate up and down in the center, and a fan cover 30 seated on an upper portion of the roasting pan main body 20 to shield the inside of the roasting pan main body 20. );

The fire plate 10 adopts an indirect roasting shape so that oil and gravy generated during meat cooking do not fall on gas fires or charcoal fires. This is because meat oil, gravy, and smoke from spices release harmful substances, and benzopyrene is produced in roasted meat, which poses a health risk.

As shown in Figures 1 and 2, the shape of the plate 10 is formed in a disk shape having a predetermined thickness, the upper side of the upper surface is formed convexly upward and inclined downward toward the edge to facilitate oil discharge. .

An oil discharge groove 11 recessed to a predetermined depth is formed on the upper surface of the platen 10. The oil discharge groove 11 allows the oil generated when cooking meat to easily flow down to the edge of the fire plate 10.

As shown in FIG. 3, a seating groove 13 is formed at the center of the bottom surface of the bull plate 10. The seating groove 13 is to allow the bulge board 10 to be supported by the roasting pan body 20 and corresponds to the support base 27 formed on the roasting pan body 20.

The grill plate 10 is made of a porous carbon material composed mainly of charcoal.

Porous carbon material has excellent thermal conductivity and excellent far-infrared radiation, so it doesn't need charcoal, and it can be cooked from the inside when it is grilled, so the meat is soft and juicy.

In particular, meat has a strong radiant heat, and it can be cooked in an instant. When the fire plate 10 made of porous carbon material is used, the distance between radiant heat and meat is minimized so that radiant heat is strong, so the meat is soft and juicy. You get a taste of meat.

In addition, the porous carbon material has an adsorption function, which prevents the release of harmful substances when grilling meat and absorbs smoke and odors.

In addition, since the temperature of the porous carbon material is kept constant with respect to the heat source, the meat does not burn or stick to the fire plate when the meat is cooked.

The porous carbon material includes 70 to 80 wt% of charcoal and 20 to 30 wt% of aging liquid.

Charcoal is also called charcoal as a solid product that is produced when the wood is heated with the air cut off or with very little air. Oak may be used as a material for charcoal.

Porous carbon material is less than 70wt% charcoal, the thermal conductivity is lowered, the adsorption function is lowered, if it exceeds 80wt%, molding is difficult and the strength is also low.

Aging liquid is added to form charcoal and secure strength. Aging solution is a mixture of 65 ~ 75wt% methyl alcohol and 25 ~ 35w% oak sap. If the aging liquid is less than 20wt%, shape molding is difficult and the strength is low, and if it exceeds 30wt%, the charcoal content is relatively low, so that the thermal conductivity is lowered and the adsorption function is lowered.

The method for preparing the porous carbon material is pulverized charcoal, aged 70 to 80 wt% of charcoal powder and 20 to 30 wt% of the maturing liquid (methyl alcohol + oak sap), followed by molding, demolding, carbonization, and high temperature carbonization. The process proceeds.

Maturation liquid consisting of methyl alcohol and oak sap facilitates the molding of carbon materials that are difficult to mold.

Maturation is carried out for 2-8 hours at 70 ~ 80 ℃ for the activation of carbon. Activation of carbon not only maintains porosity but also uniforms the size distribution of the porosity.

The aged carbon material is heated to a temperature of 100 ~ 200 ℃ and then pressurized at a pressure of 10 ~ 50kg / ㎠ in a mold to form a circular plate shape. For reference, in the present embodiment, the bull plate shape may be molded into a disc but may be formed into a square shape.

The formed unstable carbonaceous material is carbonized at 420 to 450 ° C. for 4 to 10 hours to form a carbonized structure after demolding in a mold. Thereafter, the carbonized unplanned carbon material is carbonized at high temperature for 8 to 32 hours at a high temperature of 800 to 1300 ° C. to form a high strength carbonized structure. In this way, when the high temperature carbonization process is completed, the plate is made of a porous carbon material.

The plate made of porous carbon material has a carbon content of 93% or more, a compressive strength of 51 MPa or more, and a bending strength of 150 N / cm or more. The internal structure is porous with high strength graphite structure. For reference, the aging liquid is evaporated during the carbonization process.

The plate made of porous carbon material does not contain organic compounds such as mercury, heavy metals, and carcinogenic benzene, and has excellent odor deodorization and volatility and excellent adsorption performance of organic compounds.

In addition, the inert plate made of porous carbon material has high flame resistance and high efficiency of far infrared spectral emissivity known as energy that energizes the human body. It also has performance.

On the other hand, the grill plate 10 made of a porous carbon material is provided with a roasting pan body 20 for supporting the bottom surface of the grill plate 10 in order to prevent direct heating to the flame from the gas fire. When the platen 10 is directly heated to the flame, the durability of the platen 10 may be degraded during prolonged heating, and if there is a crack, the plate may rupture, and meat may burn in a rapidly heated portion.

As shown in FIG. 1, the roasting pan body 20 is molded in a mold, and includes an oil receiving space 21 formed by recessing an inner circumferential surface thereof downward, and a crater 25 formed to penetrate vertically through the center. Equipped.

The oil receiving space 21 collects the oil generated while the meat is cooked.

The crater 25 is formed by penetrating the center of the protrusion 23 formed by the bottom plate of the roasting pan main body 20 to protrude upward compared to the oil receiving space. The fireball 25 corresponds to a passage through which heat of the gas fire is indirectly transmitted (convection) to the fire plate 10.

One or more stepped portions 28 are formed on the outer circumferential surface of the protrusion 23 to be stepped downward relative to the upper end. A plurality of through holes 29 for convection of heat are formed in the step portion 28. These holes 29 also correspond to a kind of crater. The shape of the through hole 29 may vary.

The upper end of the protrusion 23, that is, the edge of the crater is formed by the base jaw 27. The baffle plate 10 is seated on the supporting jaw 27. When the platen 10 is seated on the supporting jaw 27, the platen 10 is supported by the roasting pan body, and a gap g is formed between the edge of the platen 10 and the roasting pan body 20. Convection of heat occurs through this gap g.

The way meat is grilled can be divided into convection, conduction, and radiation according to the movement of heat. Convection is a method of cooking meat in hot air from a heat source, conduction is a method of cooking meat by a fire plate, and radiation is a method of cooking meat by heat or electromagnetic radiation emitted from a heat source.

In this embodiment of the three methods convection and radiation is kitchen, in particular heat from the gas fire is convection through the through hole 29 formed in the crater 25 and the step portion 28 to indirectly heat the fire plate 10 At the same time through the gap (g) between the edge of the grill plate 10 and the roasting pan body 20 is convection upward to cook the meat on the grill plate 10.

The roast pan body 20 may be made of enamel coated or fluorine coated iron plate or aluminum alloy.

The fan cover 30 is seated on an upper portion of the roasting pan main body 20 in which the grill plate 10 is installed. The fan cover 30 traps the heat convection upward through the gap g between the edge of the fire plate 10 and the roasting pan body 20 so that the heat is convection on the top of the fire plate 10.

A handle 31 is provided at one side of the fan cover 30. Handle 31 is used to seat or separate the fan cover 30 to the roasting pan body 20. The shape of the handle 31 may be employed in various ways.

One side of the fan cover 30 is made of tempered glass. This allows the fan cover 30 to be checked from the outside to the extent that the meat is cooked without removing from the roasting pan body. Of course, the portion of the fan cover 30 except for the heat-resistant tempered glass is formed of the same material as the roasting pan body 20.

Next, the operation of the far-infrared roasting pan according to the present invention will be described.

Figure 4 is a state diagram showing that the heat is convection in the far-infrared roasting pan, the heat conduction, radiation in the heat plate.

As illustrated in FIG. 4, when the fan cover 30 is seated on the upper portion of the grill pan body 20 and the gas cover is applied thereto, conduction and convection of heat in the direction of the arrow occurs.

Heat from the gas fire is convection through the through hole 29 formed in the crater 25 and the step portion 28 to indirectly heat the fire plate 10 and at the same time between the edge of the fire plate 10 and the roasting pan body 20. Convection upwards through gap (g).

At this time, the heat plate 10 of the porous carbon material with heat convection also emits heat and far infrared rays in all directions. In particular, the porous carbon plate 10 itself conducts heat from the center to the edge and also emits upwards. Therefore, uniform heating of meat is possible and the cooking time is shortened.

The fan cover 30 confines heat convection upward through the gap g between the edge of the fire plate 10 and the roasting pan body 20 so that the heat is convection on the top of the fire plate 10. In this case, because the meat is cooked to the inside of the meat in a moment without turning the meat upside down, the juice is completely confined to improve the taste and aroma of the meat.

Compared with the direct fire method in which heat of charcoal or gas fire is directly applied, no harmful substances are released, there is no smoke or odor, and the temperature of the fire plate is kept constant. This makes the meat softer and gives you a more special meat taste.

Then, the oil generated while the meat is cooked flows down to the edge of the fire plate 10 along the oil discharge groove 11 and is collected into the oil receiving space 21. Therefore, you can feel the light taste of meat. The drip tray space 21 is filled with water to prevent oil from boiling or splashing.

For reference, the present embodiment has been described by limiting the roasting object to meat, which is not only for convenience of explanation but may also be applied to roasting of sweet potatoes, potatoes, corn, shellfish and the like.

Hereinafter, the performance characteristics of the plate of the porous carbon material applied to the far-infrared roasting pan of the present invention was evaluated. (For reference, the analysis was commissioned by the Korea Testing Institute.)

Table 1 below compares the components of charcoal, the main component of the porous carbon material, with graphite.

Test Items
unit Results Test Methods
Charcoal black smoke C wt% 93.21 99.12

Elemental analyzer


H wt% 0.35 0.00 N wt% 0.81 0.00 O wt% 4.84 0.48 S wt% 0.00 0.00 system wt% 99.23 99.60

[Test Method: C, H, N, O and S Components of Charcoal and Graphite]

Table 2 is a quantitative analysis of inorganic matters of charcoal and graphite.

Test Items
unit
Results Test Methods
Charcoal black smoke Al ₂ O ₃ wt% 6.75 24.4





KS E3806
(Inductively coupled plasma spectrometer: ICP)


BaO wt% 0.25 0.15 CaO wt% 45.1 14.6 CoO ₃ wt% - 0.60 CuO wt% 0.04 0.13 Fe ₂ O ₃ wt% 3.59 12.6 K ₂ O wt% 6.74 3.35 MgO wt% 6.09 2.06 MnO wt% 1.11 0.15 Na ₂ O wt% 1.46 1.43 NiO wt% - 0.50 P ₂ O ₅ wt% 2.35 0.54 PbO wt% 0.28 -

[Test Method: After charcoal and graphite were calcined at 820 ° C, quantitative analysis of inorganic crystals was carried out according to KS E 3806 (feldspar component analysis).]

According to Table 1 and Table 2, charcoal has a carbon content of 93 wt% or more and contains minerals similar to graphite. It can be seen that inexpensive charcoal can be used as a raw material instead of expensive graphite.

And charcoal does not contain harmful organic compounds such as mercury and heavy metals and carcinogenic benzene.

<Crystal structure>

XRD measurement was performed to confirm the crystal structure.

As a result of the measurement, amorphous charcoal became a porous carbon material and had a graphite structure, which is a high strength bonding structure.

<Measurement of compressive strength and bending strength>

The compressive and bending strengths of the bulge plate made of porous carbon material were tested according to KS M3808, KS L 1001, and KS M 3805.

As a result, the compressive strength was 51 MPa or more and the bending strength was 150 N / cm or more.

<Deodorization and adsorption function analysis>

Deodorization performance is based on conditions of initial hydrogen sulfide 50ppmv sample (138g), ammonia initial 50ppmv sample 136g (1ea), methyl mercaptan 40ppmv sample (1ea) and trimethylamine initial concentration 50ppmv 145g (1ea) In a 10 L Tedlar Bag, the concentration at 30 minutes, 1 hour, 2 hours, 4 hours and 6 hours was measured by the gastec detector.

Adsorption performance is the same method: 140 g (1 piece) of initial acetaldehyde 40ppmv sample, 140 g (1 piece) of benzene initial 60ppmv sample, 140 g (1 piece) toluene initial concentration 40ppmv sample, 142 g (1 piece) ethylbenzene initial concentration It was tested under the conditions of 147 g (1 piece) of xylene initial concentration 50ppmv sample and 140 g (1 piece) formaldehyde initial concentration 20ppmv sample.

As a result, the deodorizing performance showed more than 98% removal efficiency compared to the initial concentration, and the adsorption performance of VOCs including formaldehyde showed more than 95% removal efficiency.

Far-infrared emissivity measurement

Far-infrared emissivity was measured using a FT-IR spectrometer relative to a black body at a measurement surface temperature of 40 ° C. For reference, a black body is an object that completely absorbs all incident radiation.

As shown in Figure 5, the far-infrared emissivity, known as energy to energize the human body, was found to be high as 0.93 over the entire range.

In addition, as shown in Figure 6, far-infrared radiation energy was also high as a black body (Black Body) level. Here, what is represented by a sample corresponds to a non-plate.

Sterilization Test

The test strain was shake cultured in a liquid medium (Brain Heart Infusion Broth), and the cultured bacteria were diluted to adjust the initial inoculated bacterial count to 1-9 × 10 ⁵ CFU / ml and used for the test. After inoculating bacteria cultured in 100 ml of sterile saline solution, the initial bacterial count was measured. One sample was added and the bacteria count was measured after 24 hours. When bacteria were grown in the medium, the number of bacteria on the medium was multiplied by the dilution factor. Here, the sample is a plate of porous carbon material, and the control is a plate of plate.

Test strain Sample classification Early After 24 hours
(Decrease rate) S.aureus
Staphylococcus aureus contrast 3.2 × 10 ⁵ 2.3 × 10 ⁵
(28.1%) sample 3.2 × 10 ⁵ 1.0 × 10 ⁵
(68.8%)

As a result of the test, the reduction rate of Staphylococcus aureus was 68.8%.

As shown in the test results, the far-infrared roasting pan using a porous carbon material as a plate does not contain harmful organic compounds such as heavy metals and carcinogens, such as benzene, and has a graphite structure, which is a high-strength bonding structure, and has a compressive strength and a bending strength. The strength was also excellent.

The present invention is not limited to the above-described embodiments, and various changes can be made without departing from the gist of the present invention, which is understood to be included in the configuration of the present invention.

1 is an exploded perspective view showing a far-infrared roasting pan according to the present invention.

Figure 2 is a perspective view showing a state in which the fire plate is coupled to the roasting pan body.

Figure 3 is a perspective view of the bottom of the bull plate.

4 is a state in which heat is convection inside the far-infrared roasting pan, and heat is conducted at the plate.

5 is a graph showing the far-infrared emissivity (FT-IR) of the platen according to the present invention

Figure 6 is a graph showing the far-infrared radiation energy distribution of the platen according to the present invention.

Explanation of symbols on the main parts of the drawings

10: Unbelievable 11: Oil drain groove

13: Seating groove 20: The roasting pan body

21: oil support space 23: protrusion

25: crater 27: stand

28: step part 29: through

g: Gap 30: Fan cover

31: Handle

Claims (7)

A fire plate made of a porous carbon material; A roasting pan body disposed at a lower portion of the plate to support the plate and having a firepan space for collecting oil generated when the meat is cooked and a fireball penetrating vertically through the center; And a fan cover seated on an upper portion of the roasting pan body to shield the inside of the roasting pan body. The porous carbon material is charcoal 70 ~ 80wt%, 20 ~ 30wt% of aging liquor mixed with methyl alcohol and oak sap is a far-infrared roasting, characterized in that the crystal structure has a porous graphite structure through the aging and carbonization process Pan. The method according to claim 1, The fire plate is a far-infrared roasting pan, characterized in that the central surface of the upper surface is convexly formed upwardly and inclined downward toward the edge, and the oil discharge groove is formed on the upper surface so as to extend radially. delete The method according to claim 1, The roasting pan main body is a far-infrared roasting pan, characterized in that a protrusion having a crater in the center is formed. The method of claim 4, The edge of the crater extends the upper end of the protruding portion to form a support jaw, Far infrared grill pan, characterized in that the seat plate is seated on the support jaw. The method of claim 5, Far-infrared roasting pan, characterized in that the seating groove corresponding to the base is formed on the bottom of the plate. The method of claim 6, The protruding portion has one or more stepped portions formed to be stepped downward compared to the upper portion, and the far-infrared roasting pan, characterized in that a plurality of through holes for convection of heat formed in the stepped portions.

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