KR101368358B1 - Roast plate - Google Patents

Abstract

The present invention relates to a grilling plate used to bake meat such as beef or pork. The roasting plate of the present invention, a plurality of first ribs are formed at intervals, the lower heating plate is formed in the drip tray groove long in the first rib; And a plurality of second rods on which meat is placed at intervals, the upper heating plate being seated on the lower heating plate, wherein the second rod is positioned in the same direction as the first rod when the upper heating plate is seated on the lower heating plate. And is spaced apart from the first stand in the vertical direction above the first stand.

Description

Grilled plate {ROAST PLATE}

The present invention relates to a grilling plate used to bake meat such as beef or pork. In particular, it relates to a grilling plate used for grilling meat in a grilled form using charcoal.

In general, the direct fire means a method of grilling meat by making the firepower directly touch the meat, and the barbecue which grills the whole meat into the skewer and the like and grills the whole fire is representative.

Barbecues are used to serve meat to many people or to grill them outdoors. If you grill meat in the form of barbecue, it will give people pleasure not only the taste of the meat but also the appearance of the meat.

It is true that barbecues are rather difficult to use in restaurants or homes because of the large equipment available. In restaurants and households, the way to grill thinly sliced meat using a fire is widely used.

Charcoal burns wood such as oak, so the smoke from burning charcoal penetrates the meat, adding to the taste of the meat.

In general, the grill plate that can be used to grill the meat using charcoal fire is formed in the form of a wire mesh so that the firepower can come in direct contact with the meat or form a plurality of holes in the iron plate.

Conventionally, a grill plate made of brass has been used as a charcoal grill plate, but it appears to contain carcinogens and is currently being avoided. Recently, a grill plate made of aluminum, stainless steel, or cast iron is mainly used.

As described above, the charcoal grill plate is formed in the form of a wire mesh or in the form of a hole formed in the iron plate, so when the meat is grilled, the moisture or oil, or the seasonings applied to the meat, or the meat and the seasonings of the meat tend to fall into the charcoal. have.

When water, oil, and condiments fall into the charcoal, smoke is generated from the charcoal, causing the meat to burn black or have a detrimental effect on the people around it. Therefore, in a restaurant, a situation where a forced exhaust system is installed on the dining table or the upper table so that the smoke generated when grilling the meat does not spread to the room is used.

Accordingly, a grill plate was developed to minimize the generation of smoke when grilling meat, and is disclosed in the Republic of Korea Patent Publication No. 2001-0025415 (hereinafter referred to as 'priority literature') under the name 'roast-free grill plate'. It is. 1 is a longitudinal sectional view of a roasting plate according to the prior document.

The roasting plate according to the prior art has a top grille plate 2 having a vertical metal plate 1 repeated in one direction and formed in parallel, and a vertical metal plate 6 repeatedly formed in parallel in one direction and beneath the top grille plate 2. It consists of a lower grill plate 3 located.

The vertical metal plate 1 of the upper grill plate 2 has a cross section of an upper and lower narrow narrow upper side. The vertical metal plate 6 of the lower grill plate 3 has a V-shaped groove 5 at its upper portion. A V-shaped groove 5 is positioned just below the narrow bottom 4 of the vertical metal plate 1 constituting the upper grill plate 2, and the bottom of the vertical metal plate 1 is located at the inner center of the V-shaped groove 5. Contact.

According to the roasting plate according to the prior document having such a configuration, the thermal power is raised through the gap (7) (7 ') between the vertical metal plate (1) (6) and then placed on the vertical metal plate (1) of the upper grill plate (2) The meat is heated in contact with the cut meat. The oil generated while heating the meat flows down along the vertical metal plate 1 of the upper grill plate 2 and then collects in a V-shaped groove 5 formed in the vertical metal plate 6 of the lower grill plate 3, As it passes, it hardens or volatilizes or flows out of the groove 5.

According to the guiding plate according to the prior document having the configuration and operation as described above, the following problems exist.

First, the lower end of the vertical metal plate 1 of the upper grill plate 2 is in contact with the V-shaped groove 5 formed in the vertical metal plate 6 of the lower grill plate 3. Therefore, since the flow of oil collected in the grooves 5 is disturbed by the vertical metal plate 1, the discharge of oil is not easy, and when the oil continues to collect in the grooves 5, the oil is removed from the grooves 5. There is a risk of smoke falling from the fire below the grill.

Second, the upper end of the vertical metal plate (1) of the upper grill plate (2) has a wide cross-sectional area is widened in contact with the meat. Therefore, since the firepower is directly in contact with the meat, the area that is directly fired is reduced, and the area that is indirectly heated through the vertical metal plate 1 is widened. It happens a lot.

An object of the present invention is to provide a roasting plate that can be minimized by the oil is easily discharged to solve the conventional problems as described above, by allowing the oil to be easily discharged.

Another object of the present invention is to provide a roasting plate which can increase direct fire efficiency by direct heating (fire) by firepower rather than indirect heating by the roasting portion by minimizing the contact area between the roasting portion and the meat on which the meat is placed. .

Another object of the present invention is to provide a roasting plate that can minimize the phenomenon that the meat is pressed to the roasting portion when grilling the meat.

The roasting plate of the present invention, a plurality of first ribs are formed at intervals, the lower heating plate is formed in the drip tray groove long in the first rib; And a plurality of second rods on which meat is placed at intervals, the upper heating plate being seated on the lower heating plate, wherein the second rod is positioned in the same direction as the first rod when the upper heating plate is seated on the lower heating plate. And is spaced apart from the first stand in the vertical direction above the first stand.

The cross-sectional area of the second rod is larger in center and smaller as it goes from the center to the top and bottom. The second rod is in the shape of a lozenge.

The left and right widths of the center portion of the second rod are smaller than the left and right widths of the drip tray groove, so that the second rod is positioned within the width range of the drip tray groove when viewed vertically downward from above.

The lower heating plate is formed so as to place the grilled portion of the grooved form of the oil flowing through the drip tray groove and the grilled meat, and the grooved portion of the groove-shaped meat collection portion formed around the first rib.

The lower heating plate is provided with a mounting protrusion for positioning the upper heating plate so as to be properly seated.

The upper heating plate, the roasting portion made of a second rib; And a seating part wrapped around the rim of the guiding part to support the guiding part and being seated on the outside of the seating protrusion.

According to the roasting plate of the present invention has the following effects.

First, when the upper heating plate is seated on the lower heating plate, the second rod on which the meat is placed is positioned vertically above the first rib where the drip groove is formed, so that the oil flowing from the meat does not fall to the other side of the drip tray groove. Smoke generation is minimized. In particular, unlike the prior art, since the second rod is spaced apart from the first rod, the flow of oil is not obstructed by the second rib, so that the oil is smoothly discharged even if a large amount of oil falls into the rib slot. Oil will not overflow from the sump groove.

Second, since the left and right widths of the second rib are smaller than the left and right widths of the drip tray grooves, the oil flowing along the second ribs not only flows to the drip tray grooves, but also flows to the drip tray grooves. Direct fire efficiency is excellent because it is delivered to meat without being disturbed.

Third, the cross section of the second pole is formed in a rhombus shape as a whole, and the cross-sectional area of the center is the largest and the cross-sectional area is made to go from the center to the upper and lower portions so that the contact area between the meat placed on the second pole and the second pole is minimized. Indirect heating through the second pole is reduced and direct heating by the thermal power is increased to improve the direct fire efficiency. In addition, due to the inclined surfaces on both sides of the second rod, oil or the like smoothly falls into the drip tray groove. In other words. Due to the first inclined surface formed on the upper part of the second rod, the weaving efficiency is excellent, and the second inclined surface formed on the lower part of the second rod causes oils to fall smoothly into the oil receiving groove.

Fourth, the seating protrusion protrudes from the lower heating plate, and the seating portion of the upper heating plate is fitted to the seating protrusion so that the second rod can be correctly seated in the same position as the first rod.

Fifth, by separately providing a meat collection portion for placing the grilled meat on the portion of the upper surface of the lower heating plate that is not in contact with the thermal power, it is possible to prevent the meat from burning more than necessary.

1 is a longitudinal sectional view of a roasting plate according to the prior document.
2 is a perspective view of a roasting plate according to the present invention.
3 is an exploded perspective view of Fig.
Figure 4 is a longitudinal cross-sectional view of the roasting plate showing how the meat is baked.

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

Figure 2 is a perspective view of the roasting plate according to the present invention, Figure 3 is an exploded perspective view of Figure 2, Figure 4 is a longitudinal cross-sectional view of the roasting plate showing the appearance of the meat grilled.

The roasting plate according to the present invention includes a lower heating plate 100 and an upper heating plate 200.

The lower heating plate 100 is formed in the shape of a circular plate, and a heat source such as charcoal is provided below the heating plate. The lower heating plate 100 has a groove shape in which oil flowing out of the oil receiving part 110 and the oil receiving part 110 which can receive moisture, oil or seasoning that fall when roasting meat while passing fire power are collected. A portion 120, and the meat collection portion 130 to put the grilled meat.

The oil receiving part 110 is formed at the center of the lower heating plate 100 and the plurality of first ribs 111 are formed at intervals. An upper portion of the first rib 111 receives the oil falling from the second rib 211 to be described later of the upper heating plate 200 so that the oil receiving groove 112 flowing to both sides of the first rib 111 is opened upward. It is formed long over the whole of the first rib 111. Drain groove 112 may be formed to be the same height as a whole, but is preferably formed so that the oil flows well because the center is formed higher than both ends to be inclined while going from the center to both ends. Like the sump groove 112, the first stem 111 may also have a high center portion and a low end, but the height of the first stem 111 may be kept constant and only the height of the sump groove 112 may be different. It may be.

The rotatable portion 120 is formed in the form of a groove in two places adjacent to both ends of the first rib 111 of the circumference of the oil reservoir 110 and flows out of the oil reservoir groove 112 of the first rib 111. Oil, moisture, or seasonings naturally build up. Oil, etc. accumulated in the pregnant woman 120 is followed by roasting the meat.

Meat collection unit 130 is formed in the form of grooves on both sides of the first rib 111 of the circumference of the sump 110, so that the grilled meat, kimchi, garlic and other seasonings, etc. Is done. The meat collection unit 130 may prevent the meat from burning more than necessary because the fire power is not in direct contact.

The meat collection unit 130 is divided into a ridge 120 and a partition wall 140.

The horizontal portion 150 is formed on the outside of the ridge 120 and the meat collection portion 130, so that it can be mounted on a cradle such as a table.

On the side where the meat collection unit 130 is formed among the edges of the sump part 110, a seating protrusion 160 protruding upward is formed to fit the upper heating plate 200.

On the other hand, the handle 170 is formed on each side of the horizontal portion 150, the tool 170 is formed with a tool fitting hole 171 to move the lower heating plate 100, the tool is hot.

The upper heating plate 200 is seated on top of the lower heating plate 100 and the meat is placed thereon. The upper heating plate 200 includes a roasting part 210 which allows to put meat on the grill, and a seating part 220 which surrounds the edge of the roasting part 210 and is seated on the lower heating plate 100.

The roasting part 210 is a seating part by integrally connecting the inner surface of the plurality of second pole 211 and the second end of the second pole 211 and the seating portion 220 are placed in the same interval and the meat is placed The support part 212 which supports the 2nd rib 211 with respect to the 220 is comprised.

The second rib 211 is arranged so that the upper heating plate 200 is positioned vertically above the first rib 111 when the upper heating plate 200 is seated on the lower heating plate 100. As shown in FIG. 4, the cross section of the second rib 211 is formed in a rhombic shape as a whole, but has a large cross-sectional area of the central portion and a small cross-sectional area of the second rib 211 toward the upper and lower portions thereof.

Since the upper cross-sectional area of the second rod 211 in contact with the meat is small, the contact area between the meat and the second rod 211 is minimized. Instead, the area between the fire and meat coming up between the second generation 211 is widened, so the meat is cooked well. In other words, the direct weaving efficiency is increased.

The left and right widths of the second rib 211 are smaller than the left and right widths of the drip tray groove 112 formed in the first rib 111. Therefore, when viewed from below, the second rib 211 is hidden by the first rib 111 and is invisible, and when viewed from above and downward, the second rib 211 is positioned within the horizontal width of the drip groove 112. do.

Oil flowing down from the meat flows in opposite directions along the first inclined surfaces 211a formed on both sides of the second rod 211, and then turns in the central portion, and then the second inclined surfaces 211b formed on the lower portions. ), And flows down to face each other.

The seating part 220 is formed around the guiding part 210 and the upper part is formed to protrude upward from the upper part of the guiding part 210, and when the seating part is seated on the lower heating plate 100, the lower part of the seating protrusion 160 is formed. Since it is fitted to the outside, the flow of the upper heating plate 200 is prevented in use. In this way, the flow of the upper heating plate 200 must be prevented so that the positions of the first and second ribs 111 and 211 are matched with each other, and water or seasoning, including oil, falls into the oil receiving groove 112 of the first rib 111. do. If the positions of the two rods 111 and 211 are displaced, oil may fall into the heat source, and smoke may be generated.

Portions of the seating portion 220 located on both ends of the second rib 211 are formed in a curved surface, and portions of the seating portion 220 located on the lateral side of the second rib 211 are formed in a straight line. Correspondingly, the seating protrusions 160 of the lower heating plate 100 are also formed in a straight line. Therefore, the second rib 211 is automatically positioned in the same direction as the first rib 111 and positioned vertically above the first rib 111 only by inserting the seating portion 220 into the seating protrusion 160. .

On the other hand, both sides of the seating portion 220, that is, the handle portion 230 is formed on each of the straight portions located on the lateral side of the second rib 211, the upper heating plate 200 is heated to the tool 230 in the handle 230 Tool fitting holes 231 are formed to be moved, respectively.

Hereinafter, the operation of the roasting plate of the present invention will be described in detail.

First, the lower heating plate 100 is placed on a cradle such as a table with a heat source. Then, the upper heating plate 200 is placed on top of the lower heating plate 100. At this time, the second rib 211 of the upper heating plate 200 is positioned in the same direction as the first rib 111 of the lower heating plate 100.

When the upper heating plate 200 is placed on the lower heating plate 100 so that the lower end of the seating portion 220 is fitted to the seating protrusion 160, the second rib 211 is vertically upward of the first rib 111. Is located.

When the installation of the lower heating plate 100 and the upper heating plate 200 is completed, the meat is placed on the second rod 211 of the upper heating plate 200 and grilled. The thermal power generated from the heat source rises through the gap between the first rib 111 and the second rib 211 to be in contact with the meat to grill the meat. In this process, the gap between the first rib 111 and the gap between the second rib 211 are vertically communicated with each other without shifting, so that the thermal power rises smoothly. At this time, since the left and right width of the second pole 211 is smaller than the left and right width of the first pole 111, the thermal power passing through the first pole 111 is smoothly raised without being resisted by the second pole 211.

The second rod 211 on which the meat is placed has a small cross-sectional area from the center to the upper portion thereof, thereby minimizing the contact area between the meat and the second rod 211. Therefore, indirect heating through the second rod 211 is minimized and direct heating through the thermal power is maximized. Since the contact area between the meat and the second rod 211 is minimized, there is less concern that the meat may be pressed against the second rod 211.

As the meat is grilled, water, oil or seasonings contained in the meat flows into the oil receiving groove 112 of the first stand 111 through the second stand 211. In this process, the second rib 211 is formed in a rhombus shape as a whole, but is formed in a shape in which the cross-sectional area decreases while going from the center to the top and bottom. Accordingly, the oil flowing down from the meat flows in opposite directions along both of the first inclined surfaces 211a formed on the upper portion of the second rib 211, and then changes directions at the center of the second rib 211, thereby forming both of the lower portions. It flows down in a direction facing each other along the second inclined surface 211b, and finally flows down stably in the oil receiving groove 112 of the first rib 111.

The second rib 211 of such a structure is maximized the direct fire of the meat by the fire power, the fear that the meat is pressed to the second rib 211 is reduced, as well as the oil flows down stably.

On the other hand, the left and right width of the center portion of the second rib 211 is formed smaller than the left and right width of the drip groove 112 of the first rib 111, the second rib 211 when viewed from above the left and right width of the drip groove 112 Since the oil flows down along the second rod 211 because it falls in the middle, it falls stably into the oil receiving groove 112 of the second rod 211 without falling to another place.

As described above, the present invention has been described based on the preferred embodiments, but the present invention is not limited to the specific embodiments, and those skilled in the art may change the scope within the scope of the claims. Can be.

100: lower heating plate 110: oil sump
111: First Squad 112: Oil Dish Groove
120: pregnant women 130: meat collection
140: bulkhead 150: horizontal portion
151: tool fitting hole 160: seating protrusion
170: handle 200: upper heating plate
210: roasting section 211: second generation
212 support portion 220 seating portion
230: handle

Claims (7)

A lower heating plate having a plurality of first ribs spaced apart from each other and having an oil drain groove formed on the first ribs; And
And a plurality of second rods on which meat is placed, formed at intervals and seated on the lower heating plate.
When the upper heating plate is seated on the lower heating plate, the second rib is positioned in the same direction as the first rib and is spaced apart from the first rib in a vertical upper direction of the first rib,
The second rod is made of a cross-section rhombus and the cross-sectional area is large, the central portion is small as going to the upper and lower,
The lower heating plate is formed with a groove-shaped giblet where oil flowing out through the oil gutter groove and a grilled meat can be placed thereon, and a groove-shaped meat collection unit formed with the gasket is partitioned around the first rib. Grilled plate, characterized in that formed. delete delete The method of claim 1,
The left and right width of the center of the second rib is smaller than the left and right width of the drip tray groove, so that the second rod is positioned within the width range of the drip tray groove when viewed vertically downward from above. delete The method according to claim 1 or 4,
And a seating protrusion protruding upward from the lower heating plate to determine a position so that the upper heating plate is properly seated. The method according to claim 6,
The upper heating plate,
A roasting portion made of the second rib; And
And a seating part that surrounds the rim of the guiding part and supports the guiding part and is seated on the outside of the seating protrusion.

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