KR101302447B1

KR101302447B1 - roasted plate for a charcoal fire automatic smoke emitting.

Info

Publication number: KR101302447B1
Application number: KR1020110013924A
Authority: KR
Inventors: 탁제하
Original assignee: 탁제하
Priority date: 2011-02-17
Filing date: 2011-02-17
Publication date: 2013-09-02
Also published as: KR20120094578A

Abstract

The invention devises the ability to bake beef and pork in a pleasant environment by automatically releasing the most problematic smoke or odor, even though it is extremely simple and low-cost without any special device when grilling meat such as beef and pork with a heat source of charcoal. It is about high efficiency charcoal grill.
That is, the lower bottom surface and both left and right side surfaces and rear surfaces are blocked by the bottom plate 11, the left and right wall plates 12 and 13 and the rear plate 14, and a combustion chamber 15 having a constant space is allocated therebetween. An upper side of the combustion chamber (15) is provided with a roasting container (10) having an open portion (16) completely open to the outside; An external air inlet (20) formed at the front side of the roasting container (10) to allow the external external air to flow into the combustion chamber (15); The upper end of the rear side of the roasting container 10 is configured to constitute a communication 30 to enable automatic discharge to the outside after the smoke generated in the combustion chamber 15 is moved to the rear; A charcoal seating network 40 having a plurality of through holes 41 formed below the combustion chamber 15 of the roasting container 10; to be.

Description

Roasted plate for a charcoal fire automatic smoke emitting.

The invention devises the ability to bake beef and pork in a pleasant environment by automatically releasing the most problematic smoke or odor, even though it is extremely simple and low-cost without any special device when grilling meat such as beef and pork with a heat source of charcoal. It is about high efficiency charcoal grill.

The charcoal grill is open only at the upper side, and is provided with a combustion chamber having a constant enclosure size in which all walls are blocked before, after, left, and right of the bottom of the bottom, and a charcoal seating net having breathability in a state where the char is placed on the lower portion of the combustion chamber. It is installed, the grilling net (grill, etc.) is installed on the upper side of the combustion chamber to put the meat on the grill, while the air inlet for increasing the combustion rate of the char is generally installed on one side of the outer bottom of the combustion chamber.

However, the charcoal roaster as described above has a very simple and lightweight structure and can be purchased at a low cost as well as being very easy to carry and install.

Smoke or odor, which is inevitably generated by the dropping of oil when it is grilled, is directly scattered upward, which not only seriously damages the user's nose, eyes, and face.

Grilled meats are smoked, smoked, and smoked, causing considerable inconvenience to the food and food of grilled meat, or causing significant harm to the human body. It can be said that the structure is rarely used.

Recently, the suction duct is installed at the center of the upper side of the roasting plate and close to the top of the roasting plate so that it almost touches the upper surface of the roasting plate. Although products that prevent user's harmfulness have been developed and used to date,

In addition, since the position of the suction doctor to inhale the smoke is located very close to the upper center of the grilling meat grilling meat, it is not cumbersome, such as touching or bumping hands used for grilling meat, It is quite inconvenient, as it acts as a cause to hide even when checking the condition.

However, if the suction doctor is raised to a high position uncomfortable, it is difficult to immediately inhale / discharge of the smoke continuously generated, rather it was difficult to avoid larger problems such as pain and human harm caused by the user.

In addition, the above-mentioned conventional roasting grill can immediately discharge the generated smoke, but since the discharge point of the smoke is discharged after a significant hazard is applied to the meat placed on the roasting plate grilled due to the smoke when roasting meat The damage of quality deterioration (such as smoke generation, smoke smell cut) is still difficult to avoid,

Furthermore, since the means for discharging the smoke must be provided with a separate suction drive fan (forced suction device with power or energy consumption) for the suction operation of the suction doctor,

Not only is the configuration complicated and cumbersome, but the installation costs also have the disadvantage of being extremely uneconomical.

Of course, in addition to the charcoal roaster structure described above, various other types of roasters developed / distributed so far are also very complicated and require a lot of production and installation costs, as described above.

In addition, the fundamental solution to the deterioration of the roasted meat and the damage of the user due to the delay is a difficult structure.

When roasting meat, it provides a pleasant environment for the user at all times, but the roasted meat requires a revolutionary new solution that can provide high-quality grilled meat without any element of quality deterioration due to smoke.

Accordingly, in the present invention, to solve the above problems, it is possible to quickly and simply manufacture and purchase at low cost when discharging the smoke inevitably generated when roasting meat, as well as a special forced discharge means for the smoke (suction or exhaust It is a technical task that focuses on providing a new concept meat roasting method and its high efficiency structure, which enables efficient and automatic automatic smoke emission without the need for energy consumption and a considerable installation cost like a fan. .

The present invention for achieving the above technical problem is the lower bottom surface and both left and right side and rear sides are blocked by the bottom plate 11 and the left and right wall plates 12 and 13 and the rear plate 14, a constant space therebetween. A combustion chamber 15 is allocated, and an upper side of the combustion chamber 15 is provided with a roasting tube 10 having an open portion completely open to the outside; An external air inlet (20) formed at the front side of the roasting container (10) to allow the external external air to flow into the combustion chamber (15); The upper end of the rear side of the roasting container 10 is configured to constitute a communication 30 to enable automatic discharge to the outside after the smoke generated in the combustion chamber 15 is moved to the rear; A charcoal seating network 40 having a plurality of through holes 41 formed below the combustion chamber 15 of the roasting container 10; .

Charcoal grill for automatic smoke discharge of the present invention configured as described above is a very simple cost at a very low cost to create a roasting container and then form an air inlet groove of a constant size in front of the roasting barrel, the rear top communication Just install a charcoal netting on the lower side of the combustion chamber, and the smoke generated from the combustion chamber automatically moves to the rear of the combustion chamber without any special forced suction or blowing means when grilling meat, and then effectively discharges through the back. This is a useful invention, such that it is possible to work in a pleasant environment at all times when roasting meat, as well as providing meat of high quality with minimal harmful components of smoke.

1 is a perspective view of a preferred embodiment of the present invention
2 is a coupling state of FIG.
3 and 4 is a cross-sectional view and use state of Figure 1
5 is a perspective view of another embodiment of the present invention
Figure 6 is a combined state of use of Figure 5

Charcoal roasting apparatus capable of automatic smoke discharge of the present invention will be described below in more detail based on the accompanying drawings.

That is, as shown in Figs. 1 to 6, the lower bottom surface and both left and right side surfaces and the rear side surfaces are blocked by the bottom plate 11, the left and right wall plates 12 and 13 and the rear plate 14, and between them. The combustion chamber 15 of a constant space is allocated, and the upper side of the combustion chamber 15 is provided with the roasting container 10 which has the outside and the fully opened opening part 16;

An external air inlet (20) formed at the front side of the roasting container (10) to allow the external external air to flow into the combustion chamber (15);

The upper end of the rear side of the roasting container 10 is configured to constitute a communication 30 to enable automatic discharge to the outside after the smoke generated in the combustion chamber 15 is moved to the rear;

A charcoal seating network 40 having a plurality of through holes 41 formed below the combustion chamber 15 of the roasting container 10; As a characteristic point.

After this configuration, the grilling net (grill) is placed on the upper opening of the roasting container 10, and the meat is grilled.

Smoke generated by the heat generated from the charcoal present in the charcoal seating network 40 in the lower combustion chamber 15 and the oil falling from the upper meat,

The grilling net (grill, etc.) mounted on the opening portion 16 above the roasting container 10 is not scattered directly toward the meat side thereon,

Through the air inlet 20 formed on the front side, the outside air introduced from the front of the combustion chamber is made of a flow of air flow by the rear communication,

As the smoke moves slowly backwards and completely exits into the communication, effective automated smoke evacuation is possible.

In other words, the smoke generated from roasting meat is lighter than the outside cold atmosphere and is light in weight. Therefore, in the combustion chamber where the high temperature is maintained by the burning of charcoal, the immediate scattering action occurs basically.

Some congestion occurs when it encounters an external cold air layer, which has a higher pressure and specific gravity than smoke.

At this time, when the outside air is introduced from the outside air inlet 20 provided in the front side of the roasting container 10 to move backwards,

As the air flows, the smoke is also drawn to the communication side and moves together to allow automatic discharge of the smoke.

Therefore, when grilling meat, it causes harmful effects such as poisonous smell and eye and nose irritation, as well as harmful to human body. We can prevent damage in advance.

In addition, the configuration of the communication 30 is formed in the upper end of the rear side of the roasting barrel 10 is configured to be narrower toward the upper side and configured as a cylindrical like a conventional exhaust doctor can be easily combined with a long exhaust pipe for a long distance discharge of smoke. It is more preferable than that.

In addition, when constituting the communication portion 30 that protrudes partially to the rear upper side of the roasting container 10 may be completely fixed to the roasting container 10,

If necessary, it can be configured to be folded to be portable and integrally housed with the roasting container,

When the communicator 30 and the roaster 10 are configured to be detachable, respectively, the communicator 30 may be integrally housed in the combustion chamber in the roaster 10 and thus may be more portable.

In addition, the external air inlet 20 provided on the rear side of the roasting container 10 may completely open the rear of the roasting container 10,

When fully opened, the support force between the left and right wall plates 12 and 13 constituting the roasting container 10 may be weak, which may occur during use.

Therefore, it is preferable that the support plate 25, which is a support connecting means, is firmly installed on the air inlet 20.

In addition, the charcoal seating network 40 is installed on the lower side of the combustion chamber 15 of the roasting container 10 is formed with a plurality of through-holes 41 which are air circulation passages on the upper side for smooth combustion of the charcoal placed thereon, Forming a long "V" type force meat 42 in the central longitudinal direction is advantageous to minimize the distortion or deformation even in the repeated heating of charcoal, the front side is a convenient handle 43 when storing or taking out in the roasting container (10) Is composed.

In addition, by forming a skeletal frame 43 of a two-sloped form through bending at the edge of the upper opening 16 of the roasting barrel 10, the maintenance of the skeleton of the solid structure and the ease of oil generated when grilling meat Further downfall induction and smoke mobility can be improved.

On the other hand, the above-mentioned roasting plate may be configured alone as in Fig. 1 to 4 as above,

In the case of grilling a larger amount of meat, as shown in Figs. 5 to 6, separated into a partition 70 in the middle, and then composed of a double, and the roasting plate is placed on the wider.

Claims

The lower bottom and both left, right and rear sides are blocked by the bottom plate 11, the left and right wall plates 12 and 13 and the rear plate 14, between which a combustion chamber 15 of constant space is allocated. The upper side of the combustion chamber 15 is provided with a roasting container 10 having an open portion 16 fully open to the outside;
An external air inlet (20) formed at the front side of the roasting container (10) to allow the external external air to flow into the combustion chamber (15);
The upper end of the rear side of the roasting container 10 is configured to constitute a communication 30 to enable automatic discharge to the outside after the smoke generated in the combustion chamber 15 is moved to the rear;
A charcoal seating network 40 having a plurality of through holes 41 formed below the combustion chamber 15 of the roasting container 10; Charcoal grill for automatic smoke discharge, characterized in that.