KR101379055B1 - Charcoal fire roaster using reflected heat - Google Patents

Abstract

The present invention relates to a charcoal grill using reflections comprising a main body and a charcoal pass-through reflective film.
The main body is opened on the upper side, and the grill is mounted and a receiving space is formed therein. The charcoal box is housed inside the body, and the charcoal is stored to emit radiant heat to the side. The reflector is disposed between the main body and the charcoal box and reflects the radiant heat radially outwardly of the charcoal box to the upper side so that the meat placed on the grill is ripened by the reflected heat. The membrane member blocks the upper side of the char, so that the radiant heat of the char is not transmitted to the upper side and the oil generated in the meat flows down to the outside of the char.
According to such a configuration, it is possible to prevent the meat from burning at a constant firepower of the charcoal, to increase the portion where the meat is ripened from the grill, while it is convenient for the user to grill and eat the meat and to increase the heat release time of the charcoal and reduce the consumption of charcoal have.

Description

{Charcoal fire roaster using reflected heat}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a charcoal grill using reflec- tive heat, and more particularly to a charcoal grill using reflec- tion heat of which the heat from the charcoal tank rises through the reflector,

Generally, a grill is used to grill meat at a restaurant or a pension. Baking is indirect cooking method which directly heats meat with flame like gas fire, and indirect method that heats meat with fire, not fire flame like charcoal fire. In the case of direct flame type, it is convenient to cook meat quickly, but in the process of riffing, the heat of the flame causes the meat to ripen from the outside, and the meat becomes dry and hard. Compared to that, the indirect formula is constant firepower due to radiant heat, the meat ripens from the inside, the juice does not dry, and the meat is soft and delicious.

However, there is a problem in that indirect heat increases the radiant heat from the charcoal fire and transfers it to the meat, so that the meat burns at a constant firepower. In addition, during the process of grilling meat, smoke is generated by the charcoal fire. Especially, the meat oil falls on the charcoal fire, and the firepower of the charcoal fire is not constant and a lot of smoke is generated. Such smoke causes the indoor air to deteriorate and harm the bronchus , The user becomes lukewarm and the appetite decreases, so the smoke is a serious problem for a business operator operating a restaurant or a pension.

In order to solve such a problem of smoke generation, as disclosed in Korean Patent Laid-Open Publication No. 2011-0042628, as shown in Fig. 1, a char storage section 10 for storing char is held along the inner surface of the main body section 20 The oil pan 40 is provided at the center of the inner lower side of the main body 20 and the upper end 50 of the oil pan 40 is connected to the charcoal storage part 10, So that the oil of the meat (M) put on the grill (G) is dropped onto the oil pan (40) without falling on the char. On the other hand, Korean Patent No. 10-1009173 (roaster), Korean Patent No. 10-1035929 (barbecue grill) and Korean public utility model 2011-0011146 (fire grill) etc. are disclosed as charcoal grilles using reflection heat .

However, since the conventional charcoal grilling machine does not solve the problem of burning meat by the radiant heat in the constant firepower of the charcoal, the meat must be baked by placing it on the center of the grill and the central part of the grill is heated and baked, Is inconvenient for grilling and eating meat, and the char is dispersed on the edge along the inner surface of the main body, so that the heat storage capacity of the char is low, so that the heat release time of the char is shortened and the consumption amount of char is increased.

SUMMARY OF THE INVENTION The present invention has been made to overcome the above-mentioned problems, and it is an object of the present invention to prevent the generation of smoke, to prevent burning of meat at a constant firepower of charcoal, And to provide a charcoal grill using reflec- tion, which increases the heat release time of char and reduces the consumption of char.

In order to achieve the above object, the present invention provides a charcoal grill using reflec- tion, the charcoal grill including a main body having an upper side thereof opened and a grill mounted thereon, the main body having a housing space therein, a charcoal passage accommodated in the main body, And the upper part of the charcoal box is closed to prevent the radiant heat of the charcoal from being transmitted to the upper side of the charcoal box, And a member for allowing the oil generated in the drum to flow down to the outside of the charcoal.

The membrane member is a wide conical member on the upper side. The membrane is inserted into the inside of the member to increase the radiant heat shielding effect. The membrane is lowered from the center to the edge so that the meat oil flows easily on the upper surface of the member. The upper end of the cone may form a cylinder, and a heat transfer hole may be formed on the outer surface of the cylinder to transfer the heat inside the member to the outside.

According to the charcoal grill using reflex heating according to the present invention, the radiant heat from the char canister rises through the reflector and the reflected heat rises to bake the meat, so that the meat is not burned but burned at a constant firepower of the charcoal.

And since the meat oil does not fall directly on the charcoal, especially the meat oil does not occur, and the edge of the grill is heated and baked, so that the portion of the meat ripened from the grill increases and the user is convenient for grilling and eating meat. The heat storage ability of the char is high, the heat release time of the char is long, and the consumption of char is reduced.

In addition, in the structure in which the gas burner is installed on the lower side of the charcoal in the present invention, the charcoal is directly ignited from the table to the gas heating unit without injecting charcoal from the outside, and the thermal power is constantly controlled.

1 is a cross-sectional view showing a conventional charcoal grilling machine.
2 is a cross-sectional view illustrating a charcoal grill using reflex heat according to an embodiment of the present invention.
3 is a plan view showing the charger in Fig.
Fig. 4 is a perspective view showing the membrane of Fig. 2; Fig.
5 is a cross-sectional view showing another example of a membrane member in a charcoal grill using reflex heat according to an embodiment of the present invention.
6 is a cross-sectional view showing another example of a membrane member in a charcoal grill using reflex heat according to an embodiment of the present invention.
7 is a functional diagram of a charcoal grill using reflections according to an embodiment of the present invention.
8 is a view showing a region where meat is placed on a grill in a charcoal grill using reflex heating according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that, in the drawings, the same components are denoted by the same reference symbols as possible. Further, the detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted. For the same reason, some of the components in the drawings are exaggerated, omitted, or schematically illustrated.

2 is a cross-sectional view illustrating a charcoal grill using reflex heat according to an embodiment of the present invention. As shown in the figure, the charcoal fire extinguisher 100 using the reflection heat in the embodiment of the present invention includes a main body 110, a charcoal box 120, a reflective barrel 130, a membrane member 140 and an oil pan 150.

The charcoal grill 100 using the reflected heat is inserted into the installation hole 101a formed in the dining table 101 and is mounted on the engagement step 101b formed on the inner surface of the installation hole 101a. The latching jaw 101b is formed at a position about 4 to 6 cm lower than the upper surface of the table 101 so that the grill 102 is installed lower than the upper surface of the table 101.

The main body 110 is opened on the upper side, and the grill 102 is mounted and a receiving space S is formed therein. The main body 110 accommodates the charcoal box 120 and the reflective barrel 130, and may be made of a metallic material such as stainless steel or a ceramic material. A plurality of ventilation holes 111 are formed in the lower portion of the side wall of the main body 110 so that the char is well burned and a flange 112 is formed on the upper end of the main body 110 to engage with the engaging step 101b of the dining table 101 .

The main body 110 accommodates the reflector 130 to block the reflector 130 from the outside and reduce the temperature inside the reflector 130 from being affected by the external temperature. In addition, when the charcoal grill 100 is installed on the dining table 101, the user may inadvertently contact the legs or the like due to carelessness of the reflective barrel 130, so that the main body 110 can prevent such injuries.

3 is a plan view showing the charger in Fig. As shown in FIGS. 2 and 3, the charcoal box 120 is accommodated in the main body 110 and stores charcoal to discharge radiant heat. The charcoal box 120 is made of a metallic material such as stainless steel or a ceric material. Radiant heat is emitted to the outer circumferential surface of the charcoal box 120 while a plurality of heat releasing holes 121 through which the air flows are formed and a plurality of ventilation holes 122 for burning char is formed on the bottom surface of the charcoal box 120 .

A plurality of support bars 124 for supporting the charcoal box are provided on the outer side of the bottom of the charcoal box 120. A plurality of barbs 125 are formed on the inner side of the top of the charcoal box 120, 120 are formed at the upper and outer side of the upper end thereof with hook catching portions 126 for picking up the tongs carrying the charcoal 120. In this embodiment, the supporting table 124 and the holding table 125 are formed at four positions in four directions.

The charcoal box 120 may be formed of a metal net made of a metal wire and open at the top. At this time, it is preferable that the net made of metal wire is made of stainless steel wire.

The reflector 130 is disposed between the main body 110 and the charcoal box 120 and reflects the radiant heat emitted radially outward of the charcoal box 120 to upwardly refine the meat, And is made of a high-gloss material such as stainless steel. A plurality of vent holes 131 are formed in the lower portion of the sidewall of the reflector 110 so that char is burned and the upper end of the reflector 130 is fixed to the inner surface of the main body 110 do. The reflector 130 may be formed to be detachable from the main body 110.

The reflection barrel 130 is cylindrical in shape with its upper side opened. The lower side of the reflection cylinder 130 may be blocked or opened. Although the reflection tube 130 may have a gradually decreasing inner diameter as it goes downward, it is preferable that the reflection tube 130 has a cylindrical shape because it does not reflect radiant heat due to flowing oil.

Fig. 4 is a perspective view showing the membrane of Fig. 2; Fig. As shown in FIGS. 2 and 4, the membrane member 140 blocks the upper side of the charcoal 120 to prevent the radiant heat of the char from being transmitted to the upper side, and causes the oil generated in the meat to flow down to the outside of the charcoal 120 And is caught by the latch 125 of the charger case 120 as a member. The membrane member 140 is a wide conical member on the upper side, and its interior is empty. The membrane member may be formed of a conical member which covers the upper side of the charcoal box 120 with a plate-shaped member or is dehydrated.

The upper end of the cone of the membrane member 140 forms a cylinder, and a plurality of heat transfer holes 141 are formed on the outer surface of the cylinder to transmit the heat inside the member to the outside. The edge surface of the membrane member (140) is rounded so that the meat oil flows smoothly out of the char hole (120). It is preferable that the outer surface of the membrane member 140, particularly, the upper surface 142, which is exposed to meat oil, is coated with a special coating agent so as not to generate smoke caused by meat oil.

5 is a cross-sectional view showing another example of the membrane member. As shown in the figure, the member 240 of another example has a heat insulating member 245 inserted therein for enhancing the radiant heat shielding effect. The heat insulating member 245 reduces the temperature of the upper surface 242 of the member 240, thereby reducing the possibility of generating smoke by the meat oil. The remaining structure of the membrane element 240 is the same as that of the membrane element 140 shown in FIGS. 2 and 4, and thus a detailed description thereof will be omitted.

6 is a cross-sectional view showing another example of the membrane member. As shown, the membrane member 340 of another example is formed with a spherical surface 342 whose lower surface is lowered from the center to the edge so that the meat oil flows easily. The upper surface 342 may be formed as a conical slope that decreases from the center to the edge. The remaining structure of the membrane element 240 is the same as that of the membrane element 140 shown in FIGS. 2 and 4, and thus a detailed description thereof will be omitted.

The oil pan 150 is a barrel in which the oil falling from the meat put on the grill 102 falls into the space between the charcoal box 120 and the reflection barrel 130. The oil pan 150 is sized to be in contact with the inner surface of the main body 110 in the form of a dish, and is placed on the inner bottom surface of the main body 110. The oil adsorbent can be accommodated in the oil pan 150 or the water can be received therein. The oil adsorbent paper and water can be easily cleaned after using the charcoal brush, and since the oil adsorbent absorbs the meat oil, Can reduce water pollution by water.

The oil pan 150 is formed with a protrusion in which the reflection barrel 130 is placed and a groove for placing the reflection barrel 130 in the form of a donut- Can be formed with a formed structure. The oil pan 150 is preferably slidably mounted on the main body 110 so that the oil pan 150 can be inserted and removed.

On the other hand, a gas burner for igniting or heating the charcoal contained in the charcoal box 120 is installed on the lower side of the charcoal box 120 to control the thermal power by igniting charcoal. The user can use the gas burner to ignite the charcoal, and when the charcoal is weak, the gas can be controlled to increase the charcoal fire. The gas burner consists of a nozzle part and a gas control part. When a charcoal grill is installed on the dining table, the switch of the gas control part and the blower switch are exposed on the upper surface of the dining table, .

FIG. 7 is an operational state diagram showing a state in which a charcoal grill using reflex heat is installed to roast a meat according to an embodiment of the present invention.

The main body 110 is inserted into the mounting hole 101a of the table 101 so that the flange 112 of the main body 110 is caught by the latching jaw 101b. In the structure in which the reflection barrel 130 is detachable from the main body 110, the reflection barrel 130 is separately installed after the main body 110 is installed. Can be installed. The oil pan 150 may be installed together with the main body 110 when the main body 110 is slidably fitted in the main body 110, or may be separately installed later.

After the main body 110 and the reflection barrel 130 are installed and the charcoal H is inserted into the charcoal box 120, the film is hung on the charcoal box 120 by the member 140, (Not shown), and a charcoal box 120 is installed in the interior of the reflector 130. [ At this time, in the structure in which the gas burner is installed, char combustion chambers 120 may be inserted into the char combustion chambers 120 by means of inserting uncharged charring H, and then the char combustion chambers 120 may be ignited by a gas burner.

When the charcoal box 120 is installed and the grill 102 is placed on the upper side of the reflector 130, the installation of the charcoal grill 100 is completed. The meat M is mainly bent at the edges of the grill 102. The meat M passes through the vent holes 111 of the main body 110 and the reflective barrel 130 and the heat releasing holes 121 of the barrel 120, The air passes through the vent hole 122 to the inside of the charcoal box 120 so that the charcoal H continues to burn and emits radiant heat. At this time, the thermal power of the charcoal H can be controlled by closing or opening the vent hole 111 of the main body 110. Also, when the gas burner is installed, when the thermal power of the char is weak, the gas control part of the gas burner and the blower can be controlled to increase the thermal power.

Since the upper side of the charcoal 120 is blocked by the membrane member 140, the radiant heat from the charcoal H is radially outwardly discharged through the heat releasing hole 121 to the outside of the charcoal box 120, So that the reflected heat thereof is concentrated and concentrated on the edge of the grill 102. As shown in Fig. Therefore, the radiant heat escapes through the heat-releasing holes 121, and the meat is cooked by the reflected heat through the reflector 130. As a result, the oil and spice do not fall on the charcoal fire, so that the charcoal fire does not decrease the firepower, The meat is not burned, but it is cooked moderately.

The oil generated in the meat placed on the edge of the grill 102 falls through the space between the charcoal 120 and the reflector 130 and drops into the oil pan 150. [ The oil generated in the meat located at the center of the grill 102 falls on the upper surface 142 of the member 140 to move to the edge and flows to the outside of the charcoal 120 and collects in the oil pan 150. Therefore, smoke generation by meat oil is prevented.

5, in the structure in which the heat insulating member 245 is inserted into the film member 240, the film lowers the temperature of the upper surface 242 of the member 240 by enhancing the radiation heat blocking effect, Further reduce the likelihood of occurrence

In the structure in which the upper surface 342 of the member 340 is formed as a spherical surface as shown in FIG. 6, the meat oil easily flows down to reduce the time for the meat oil to stay on the upper surface 342 of the member 340 , Thus further reducing the possibility of smoke generation due to meat oil.

In the charcoal grill 100 of the present embodiment, since the grill 102 is installed lower than the upper surface of the dining table 101, it is not affected by the outside wind when the meat is bent.

Meanwhile, in the conventional charcoal grill, the firepower of the charcoal fire is intensively transferred to the upper portion of the charcoal tank, so that the thickness of the metal wire of the grill must be 1 mm or more in consideration of the case where the central portion of the grill is heated. In the charcoal grill of the present invention, So that it is transmitted to the grill, so that the grill is not heated and deformed. Therefore, according to the charcoal grill of the present invention, since the grill can be used which has a thin metal wire of less than 1 mm in thickness, the amount of oil and spice attached to the grill can be reduced and the smoke generated from the grill can be significantly reduced.

Then, as shown in Fig. 8, the meat placed in the edge portion (region B) of the grill where the reflected heat is concentrated is first baked except for the central portion (region A) where the charcoal is located in the grill 102, When meat is placed in the edge (area B), the portion of the meat that ripens from the grill increases, and it is convenient for the user to grill and eat meat. In addition, the charcoal grill 100 of the present embodiment has a high thermal storage capacity of char because the charcoal is gathered at the central portion of the main body, compared with the structure in which charcoal is dispersed at the edge along the inner surface of the main body. So that the consumption amount of the battery can be reduced.

It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are only illustrative of the present invention in order to facilitate the understanding of the present invention and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

100: Charcoal grilling 101: Dinner table
102: grill 110: main body
120: Charcoal tube 121: Heat dissipation hole
122: ventilation hole 124: support
125: Strap 130: Reflector
140: Membrane member 150: Oil pan

Claims (5)

A main body in which an upper side is opened and a grill is mounted and a receiving space is formed therein,
A charcoal passage accommodated in the main body and storing charcoal to discharge radiant heat,
A radiant heat radiated outward in the radial direction of the charcoal is arranged between the main body and the char, and the radiant heat is radiated upward to refine the meat placed on the grill by the reflected heat,
And a membrane member for blocking the upper side of the charcoal box and allowing the oil generated in the meat to flow down to the outside of the char,
Wherein a plurality of heat transfer holes are formed in the outer surface of the member cylinder to transmit the heat inside the member to the outside, Wherein the upper surface of the membrane is coated with a coating agent so as not to generate smoke due to meat oil. delete delete delete delete

Images