KR101522028B1 - Smoking ventilator - Google Patents

Abstract

A smoke exhaust apparatus is disclosed. A body portion in which a hole penetrating upward and downward provided in a fogging space in which meat is to be baked is positioned opposite to a grill and smoke generated in the fogging space sucked through an internal exhaust portion formed in an inner circumferential surface of the hole is transmitted, A smoke exhausting device including a base and a side exhausting device which combines the base with a high degree of freedom and transmits the delivered smoke to the external exhausting portion can produce a lot of smoke effects even with charcoal or a small number of smoke- It has the advantage of not burning grills and meat, it prevents heat loss, and can be used in addition to the devices used in existing restaurants, thus reducing the cost of retrofitting existing restaurants.

Description

Smoking ventilator

The present invention relates to a smoke exhaust apparatus.

The smoke that is generated when the meat is burned on the grill is a target that should be removed for easy eating without getting into the eyes of the people who cook meat, but on the other hand it is attached to the meat to make the fragrance better, It is.

According to the prior art, a technique for effectively removing smoke generated when meat is baked is disclosed. Korean Patent Laid-Open Publication No. 2004-0063041 (entitled "Air Circulating Meat Grinder") discloses a meat grinder used to inhale and purify smoke and oil molecules, and to introduce purified air into the meat grilling body again.

However, according to the prior art, there is not disclosed a technique for effectively smoking smoke generated from charcoal or meat and effectively exhausting smoke.

The above-described background technology is technical information that the inventor holds for the derivation of the present invention or acquired in the process of deriving the present invention, and can not necessarily be a known technology disclosed to the general public prior to the filing of the present invention.

The present invention provides a smoke exhausting apparatus that can produce a lot of smoke effects even with a charcoal or a small amount of smoke by the convection phenomenon when burning meat, and also prevents heat loss.

Further, since the present invention can be used in addition to a device used in a conventional restaurant, it provides a smoke exhausting device in which the cost of retrofitting the existing restaurant is reduced.

The technical problems other than the present invention can be easily understood from the following description.

According to an aspect of the present invention, there is provided a cooking utensil comprising: a body part having upper and lower through holes provided in a smoking space in which meat is burnt, And a side exhaust device for transmitting the smoke transferred from the smoke exhausted through the internal exhaust port formed on the inner circumferential surface of the hole to the external exhaust port coupled to the upper part, The remaining amount of smoke that can not be sucked through the internal exhaust part through the amount of air introduced from the charcoal cylinder located at the lower part of the grill is reduced by the cold air introduced from the upper part of the body part while rising along the inner side surface of the body part, And smokes the meat by staying for a predetermined time or longer.

According to another aspect of the present invention, there is provided a cooking utensil comprising: a body part provided with a smoking space in which meat is burnt; An inner exhaust part formed with a groove on an inner circumferential surface of the body part to absorb smoke generated when the meat is baked; And a side exhaust device for delivering the transferred smoke to an external exhaust unit coupled to the upper part, wherein the smoke is transferred from the char combustion chamber located below the grill by the air control unit The remaining smoke which has not been sucked through the internal exhaust part through the air amount adjustment is allowed to stay in the smoke space for a predetermined time or longer by the cold air flowing from the upper part of the body part while rising along the inner side surface of the body part, A smoke exhausting apparatus is provided.

Here, the ratio of the amount of air flowing in the upper portion of the smoke among the smoke sucked into the internal exhaust part may be 10% to 90%.

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The number of the grooves formed on the inner circumferential surface of the body portion may be plural.

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In addition, the present embodiment may further include a side connection portion coupled to a side surface of the body portion to surround the outside of the side exhaust device.

Here, the body part may include an upper body part having the internal exhaust part formed on the inside thereof; And a lower end body portion coupled to a lower end of the upper body portion and having a suction portion for sucking air from the outside and introducing the air into the smoke space.

In addition, the upper body portion may have an area of the upper open side smaller than an area of the lower open side, the groove may be formed in a spiral shape inside the upper body portion, and the lower open side of the upper body portion may be polygonal .

In addition, the present embodiment may further include a cover closing the upper opening of the body portion.

Further, in the present embodiment, the external exhaust unit or the side exhaust unit may further include a hole opening / closing means for opening or closing an internal through hole through which the smoke moves to control the flow of the smoke, A hole blocking film for opening and closing the internal through hole; A motor for rotating the hole blocking film; And a motor control unit for controlling the rotating operation of the motor.

Other aspects, features, and advantages will become apparent from the following drawings, claims, and detailed description of the invention.

The smoke exhausting apparatus according to the present invention can produce a lot of smoke effect by using the charcoal or the small frying material due to the convection and vortex phenomenon when the meat is baked, and it prevents the heat loss and is used in addition to the device used in the existing restaurant Therefore, it is effective to reduce the remodeling cost of existing restaurants.

In addition, the present invention uses a far-infrared ray emitted from charcoal to sterilize meat by smoothing smoke and smell by the convection and vortex phenomenon in the inside and outside of the meat, so that the meat is not dried, so the grill is not burned, There is an effect, and there is an effect of not having to grill.

1 is a perspective view of a smoke exhausting apparatus according to an embodiment of the present invention;
2A and 2B are views showing the installation state of a smoke exhausting apparatus according to an embodiment of the present invention.
3 is a side view of a smoke exhausting apparatus according to an embodiment of the present invention.
4 is a view showing a state where a smoke exhausting apparatus according to an embodiment of the present invention is installed on a dining table.
5 is a side view of a smoke exhausting apparatus according to another embodiment of the present invention.
FIG. 6 is a photograph successively showing the operation of the smoke exhausting apparatus according to the embodiment of the present invention. FIG.
7 is a view illustrating an embodiment of a charcoal barrel used in a smoke exhausting apparatus according to an embodiment of the present invention.
8 is a side view of a smoke exhaust system according to another embodiment of the present invention.
9 to 14 are schematic diagrams of a smokestack exhaust apparatus according to another embodiment of the present invention.

While the invention is susceptible to various modifications and alternative forms, specific embodiments thereof are shown by way of example in the drawings and will herein be described in detail. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.

Terms including ordinals, such as first, second, etc., may be used to describe various elements, but the elements are not limited to these terms. The terms are used only for the purpose of distinguishing one component from another.

It is to be understood that when an element is referred to as being "connected" or "connected" to another element, it may be directly connected or connected to the other element, .

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, the terms "comprises" or "having" and the like refer to the presence of stated features, integers, steps, operations, elements, components, or combinations thereof, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

The term " part, "" module," " means, "or the like, which is described in the specification, refers to a unit for processing at least one function or operation and may be implemented by hardware or software or a combination of hardware and software .

In the following description of the present invention with reference to the accompanying drawings, the same components are denoted by the same reference numerals regardless of the reference numerals, and redundant explanations thereof will be omitted. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description, well-known functions or constructions are not described in detail since they would obscure the invention in unnecessary detail.

FIG. 1 is a perspective view of a smoke exhausting apparatus according to an embodiment of the present invention, FIGS. 2a and 2b are views showing an installation state of a smoke exhausting apparatus according to an embodiment of the present invention, And Fig. 1 to 3, the main body 110, the upper protrusion 115, the inner exhaust part 117, the side connection part 120, the side exhaust device 125, the grill 210, the charcoal tube 220 A charcoal 225, an external exhaust portion 310, and a suction control portion 315 are shown.

The present embodiment is characterized in that, when meat is baked, a lot of smoke can be produced by a convection and / or vortexing phenomenon even with charcoal or a small amount of smoke, and heat loss is prevented. That is, this embodiment provides an exhaust device that allows smoke to stay near a grill, which is a direct-burning space for grilling meat using a convection phenomenon, so that the grill and meat are not burned and an effective fogging function can be performed even with a small amount of a fogging agent.

The present invention is applied to a device for generating heat and smoke, such as charcoal, smoke, and briquettes, and is used for baking meat. In the following, an embodiment in which meat is roasted with charcoal will be mainly described. The present invention can use one kind of char or fumigant, and it can also be applied to the case where various kinds of char or fumigant are used at the same time.

The body portion 110 is positioned such that the holes penetrating up and down face the grill 210 where the meat is baked. The inside of the body 110 may be a smoking space in which meat is baked. That is, the body part 110 is a part forming the body of the present embodiment. In order to collect the smoke generated from the meat and charcoal in the firing space when meat is fired, a through hole is formed which has a large cross-sectional area and can keep the smoke .

Here, the vertical length of the through hole of the body portion 110 can be such that it can collect smoke and can burn meat without inconvenience by the person who grasps the meat, for example, from 3 cm to 30 cm, Can be from 10 cm to 15 cm.

The upper rim of the body 110 may be formed with a planar upper protrusion 115 so as to bake garlic, kimchi, onion, vegetables, mushrooms, eggs, and / or cook eggs. That is, the user can grill meat from the grill 210 through the through holes of the body 110, and other side dishes that are eaten like meat in the upper protrusion 115, which is the upper rim of the body 110.

The inner exhaust portion 117 may be in the form of a groove extending along the outer peripheral surface of the inner surface of the through hole of the body portion 110 and sucks the smoke generated when the meat is baked. The internal exhaust portion 117 may have one line, and the total number of the internal exhaust portions 117 may be one or plural. The groove depth of the inner exhaust part 117 may be 1 mm to 20 mm, and the longitudinal section of the groove may be semicircular or the end of the groove may be rounded.

The side exhausting device 125 transfers the smoke sucked in the inner exhausting portion 117 and transfers the smoke delivered from the exhausting portion to the external exhausting portion. Referring to FIG. 3, an external exhaust unit 310 provided outside is positioned corresponding to the side exhaust unit 125. The lower end of the outer exhaust part 310 may be close to suck the smoke from the side exhaust device 125 and may be physically contacted, for example. When the external exhaust part 310 is coupled to the side exhaust device 125 to discharge the smoke, the smoke is improved. Particularly, when the amount of discharged smoke is controlled, the meat can be smoked more effectively as described later.

In addition, the external exhaust part 310 may be provided with a suction control part 315 for controlling the strength of suction of air. The suction adjusting unit 315 adjusts the rotating speed of the suction motor in the external exhaust unit 310 or adjusts the size of the hole drilled in the external exhaust unit 310 to adjust the amount of air flowing into the external exhaust unit 310 Can be controlled.

Here, a hole opening / closing means (not shown) may be coupled to the internal through hole through which the smoke flows in the external exhaust unit 310 or the side exhaust unit 125. The hole opening / closing means may open or close the inner through hole to adjust the flow of the smoke. For example, the hole opening / closing means may include a hole blocking film formed in a circular plate shape or a vane shape including a plurality of radial blades to open / close the inner through hole, a motor for rotating the hole blocking film, And a motor control unit. The motor control unit may include a user interface by which a user controls operation of the motor.

The rotation axis of the hole blocking layer may be perpendicular to the direction of movement of the smoke when the hole blocking layer is disc-shaped. In this case, the through hole may be blocked or opened as the hole blocking layer rotates. Further, when the hole blocking film is of the vane type, the rotation axis thereof may be parallel to the smoke moving direction. In this case, as shown in FIG. 1, as the hole shielding film rotates, it is possible to close or open the holes between the partitioning walls that block the internal through holes in the side exhausting device 125.

When the hole blocking film closes the inner through hole, the smoke remains in the vicinity of the meat, so that the smoke effect increases. When the hole blocking film opens the inner through hole, the smoke does not stay near the meat, And is discharged smoothly. Repeating this process with the motor can effectively smother the meat.

The side connection part 120 is coupled to the side surface of the body part 110 to surround the outside of the side exhaust device 125. The side connection portion 120 may be formed integrally with the body portion 110 or may have a structure that is coupled to the body portion 110.

The internal exhaust unit 117 and the side exhaust unit 125 may be connected to each other through a space inside the body 110 and the side connection unit 120 so that air can flow therethrough. That is, the internal exhaust portion 117 and the side exhausting device 125 may be connected to each other through a pipe.

Referring to FIG. 2A, a grill 210 is placed on a charcoal barrel 220 on which a charcoal 225 is placed, and the above-described smokeless exhaust device is placed on the grill 210. In this case, the smoke generated in the charcoal barrel 220 is adhered to the meat on the grill 210, so that a smoke effect can be obtained. The illustrated embodiment can be installed on a meat grill installed on a dining table such as a conventional restaurant, and thus can be added to existing equipment.

Also, referring to FIG. 2B, the charcoal barrel 220 may be received in the charcoal receiving portion 230. In this case, the charger receiving portion 230 may be in the form of a movable bowl, and each of the components may be combined with each other to form one set, so that the charger receiving portion 230 can be made portable.

The present embodiment can be applied to a flexible system or a lead-free system. Referring to FIG. 7, a state in which charcoal and a bowl are provided according to the lead-free method (a) and the flexible method (b) is shown. In the lead-free system (a), water is received in the charring barrel 220 so that the oil generated when the meat is burned does not fall on the charring 225, and the charcoal 225 is mainly placed around the bowl. In this case, since the oil falling from the meat is not burned, no smoke burning in oil is generated, and smoke generated in the charcoal 225, which is a wood or a smoke, can be attached to the meat. In the flexible method (b), the oil generated when the meat is burned falls into the charcoal 225 and the smoke generated is also attached to the meat. In the bowl where the charcoal 225 is placed, a predetermined hole is formed to introduce air into the charcoal.

The grill 210 may be located in a selected portion of the lower portion, the middle portion, and the upper portion of the body portion 110 as a portion in which the smoke passes through the net and the fried meat is placed. In this case, the degree of fogging may vary depending on the position of the grill 210. For example, when the grill 210 is located at the lower portion of the body 110 and is fumed by the smoke gathered in the upper and lower holes of the body 110 nearest to the charcoal 225, When the grill 210 is positioned on the upper part of the body part 110, the fogging effect can be minimized. When the grill 210 is located in the middle part of the body part 110, It can be smoked to a moderate degree.

The position of the grill 210 may be changed by the user who cooks meat in real time. For example, if the user wishes to smolder meat more, the grill 210 is placed on the lower part of the body part 110, and when the meat is to be smoked weakly, the grill 210 is placed on the upper part of the body part 110 , And a grill 210 is placed in the center of the body part 110 when a proper fume is desired. In this case, a support step (not shown) for supporting the grill 210 may be provided on the inner side surface of the through hole of the body part 110. The supporting jaw may protrude partly in the form of a screw or protrude to extend along the inner peripheral surface of the through hole.

The principles of the present invention in which smoke is attached to meat using convection and / or vortex phenomenon will be described as follows. First, when the amount of air sucked in the internal exhaust part 117 is 10, the amount of air flowing from the open surface above the body part 110 is adjusted to 5 to 6. In this case, the amount of air introduced through the air holes of the charcoal cylinder 220 and the amount of air introduced near the grill 210 may be 2 to 3.

Here, the ratio of the amount of air introduced from the upper portion of the grill 210 can be indirectly controlled by controlling the amount of air flowing into the charcoal portion 220 located below the grill. That is, when the amount of air flowing into the charcoal tube 220 is large, the amount of air flowing from the lower opening of the body 110 is increased as well as the stronger charcoal 225, .

When the air inflow amount is as described above, when the meat is placed on the grill 210, the smoke generated by the fall of the oil of the meat and the smoke generated from the char 225 rises toward the open side of the upper part of the body part 110. At this time, some of the smoke is sucked into the internal exhaust part 117 formed on the inner surface of the body part 110 and the remaining smoke is continuously raised toward the open surface of the upper part of the body part 110, The amount of air sucking is relatively large and is blocked by the cold air at the upper part so that it moves along the inner wall surface of the through hole of the body part 110 with the cold air on the upper part of the body part 110 toward the inner exhaust part 117, And a part of the body part 110 is moved back to the upper part by the hot air and the smoke of the lower part.

By the repeated convection motion, the smoke stays in the through hole in the body part 110 for a certain period of time, so that smoke can be attached to the meat. In addition, a part of the body 110, for example, the side, can meet the hot air at the upper part and the hot air at the upper part so that the smoke can vortex. The smoke that makes the vortex movement can smell the meat.

The ratio of the amount of air introduced from the open surface of the upper part of the body 110 among the amount of air sucked in the internal exhaust part 117 may be 10% to 90%. The user can adjust the amount of smoke attached to the meat by varying the amount of air inflow within this range. Particularly, when the ratio of the amount of air flowing from the open surface on the upper part of the body part 110 in the entire suction amount is 40% to 60%, the convection phenomenon described above can cause the meat to be smoked so as to exhibit the optimum taste.

Since the above-described embodiment can be used in addition to a device used in an existing restaurant so that a guest can sit and eat meat in a face-to-face manner, the cost of retrofitting the existing restaurant is reduced and the economic effect is excellent.

In addition, since the meat is baked in a hole formed at a predetermined height, the present embodiment can solve the problem that it is not burned well due to the influence of external wind (fan, air conditioner, heater, etc.). Further, as shown in FIG. 3, since the external exhaust part 310, which is generally referred to as a duct or a bellows, is fixed and does not shake, a user can conveniently use the exhausting device.

In addition, the present embodiment overcomes the problem that the existing meat grilling equipment is difficult to move and the transportation cost is large, so that it is easy to use in existing restaurants due to its mobility, and when a user (restaurant user) It is also convenient to attach.

4 is a view showing a state where a smoke exhausting apparatus according to an embodiment of the present invention is installed on a table. 4, the main body 110, the upper protrusion 115, the side connection part 120, the grill 210, the charcoal tube 220, the table 410, the charcoal receiver 420, 430 are shown. Hereinafter, differences from the above-described embodiment will be mainly described.

The present embodiment implements a structure in which both the structure for controlling the air and the charger receiving portion 420 are integrally provided when the smoke exhausting apparatus is installed on a dining table such as a restaurant.

The charcoal receiving portion 420 is a portion for receiving the charring barrel 220 and is configured to receive the charring barrel 220 by a structure previously designed in the dining table 410, May be inserted into or removed from the char hole 420 to help the user directly grill the meat.

The air control unit 430 controls the amount of air flowing into the charcoal tube 220 to control the degree of burning of the charcoal 225 so that the heating temperature of the charcoal 225 can be controlled. The air control unit 430 may be formed in the form of a push button or a rotary bar. When operated, the air control unit 430 may control the amount of air flowing into the charcoal cylinder 220 by adjusting the cross-sectional size of the holes formed in the charcoal cylinder 420.

As described above, the air control unit 430 controls the amount of air flowing into the charcoal cylinder 220 to indirectly control the amount of air flowing into the upper opening of the body 110, Can be controlled.

The present invention is not limited to this embodiment. For example, the charcoal storage unit 420 and the air control unit 430 may be provided on the table 410. However, And may be formed as a frame of a structure capable of receiving the charcoal barrel 220 and being movable. According to this embodiment, the smoke exhaust apparatus can be installed and used in a place where the smoking table unit 410 is not provided, which is formed integrally with the char hole receiving unit 420. In this case, the air control unit 430 is also implemented in the charger receiving unit 420 so that the user can control the degree of fume of the meat by controlling the air control unit 430 directly while brewing the meat.

Also, as described above, the smoke exhaust device, the grill 210, the charcoal barrel 220, and the charcoal storage part 420 may be formed as a set and carried by the user. In this case, in order to control the inflow amount of air, the present invention may further include a smoke suction motor. The smoke suction motor serves as the air control unit 430 to control the degree of fume of the meat. In this case, the portable smoke evacuating apparatus may be used in combination with the meat grilling apparatus, for example, the char hole receiving unit 420 provided in the conventional table as described above. When the present embodiment is used, there is an advantage that, when outdoors such as camping, delicious meat can be tasted whenever and wherever by using the present invention.

5 is a side view of a smoke exhausting apparatus according to another embodiment of the present invention. 5, a body 110, an upper projection 115, a side connection 120, a grill 210, a charcoal barrel 220, and a smoke drawer 510 are shown.

The present embodiment suggests a separate structure for baking or smoking side dishes such as garlic, onion, kimchi, vegetables, mushrooms, and the like. The smoke removal drawer 510 according to the present embodiment may be inserted into a hole formed in one side of the body 110, for example, the side connection portion 120. Since the hole may be located in the path through which the smoke passes, the side dishes contained in the smoke drawer 510 can be cooked by the hot heat of the smoke as well as smoke.

Here, the open side of the hole formed in the side connection part 120 is blocked by a cover that can be opened and closed, and the user can open the cover to insert the smoke drawer part 510 into the hole.

FIG. 6 is a photograph continuously taken of the operation of the smoke exhausting apparatus according to the embodiment of the present invention. Referring to FIG. 6, there is shown a photograph continuously photographing the upper open face of the body 110 for 3 seconds during which the meat is baked from (a) to (p). Since the smoke stays in the body portion 110 where the meat is placed for a sufficient time, the meat is smoked.

8 is a side view of a smoke exhausting apparatus according to another embodiment of the present invention. Hereinafter, differences from the above-described embodiment will be mainly described.

In this embodiment, the external exhaust portion 310 is coupled to the side surface of the smoke exhaust device. That is, in the above-described embodiment, the outer exhaust part 310, such as the bellows of the duct hood, is coupled onto the dining table 410. However, in this embodiment, the outer exhaust part 310 is provided on the side of the smokehouse, Lt; / RTI >

In this case, the user of the present embodiment has an advantage that the entire table 410 can be used. That is, if the external exhaust unit 310 is installed on the side of the table 410, all the seats can be used. For example, when the external exhaust part 310 is installed to pass through the center of one side, one seat can not be used. However, if the external exhaust part 310 is installed to pass through the edge of the table 410, Users can sit on all sides.

When the external exhaust part 310 is an unfixed Java line, when the meat is cut or inverted, it is necessary to hold the meat by hand and turn it upside down with the other hand so that the smoke is uncomfortable and inconvenient. There is a feature that makes it come down sharply.

9 to 14 are smoke exhausting apparatuses according to another embodiment of the present invention. 11 is a perspective view of the lower end body portion 612 of the present embodiment, FIG. 12 is a perspective view of the upper end body portion 611 of the present embodiment, and FIG. 13 is a perspective view of the lower end body portion 612 of the present embodiment. Fig. 14 is a view showing a different shape of the upper body portion 611. Fig. 9 to 13, the upper body portion 611, the first upper body portion 611a, the second upper body portion 611b, the lower body portion 612, the first lower body portion 612a, The second inner suction portion 616, the inner exhaust portion 617, the blocking membrane 618, the second inner suction portion 616, the first inner suction portion 614, the second inner suction portion 614, the second lower end body portion 612b, the outer suction portion 613, Side side connection portion 620, side exhaust device 625, opening / closing portion 630, and viewing region 640 are shown.

The present embodiment is characterized in that the outside of the smoke exhaust device is remarkably less hot due to the cooling effect. In the above-described embodiment, since the outside of the smoke exhaust device can be hot, it should be used with caution, and there may be a sudden change of the wind suddenly in the corner, the windy place, The smoke may be exhausted and the effect of the smoke may be deteriorated. Accordingly, the present embodiment realizes the dual structure of the smoke exhausting apparatus by considering the above points, and by using the flow rate of the air coming in from the external suction portion 613, the outer body portion 611 and the outer body portion 612 of the lower body portion 612, Can be effectively cooled. According to this embodiment, the effect of the smoke is doubled, and the user is less affected by the smoke even in a place where the wind changes.

The body 110 has an upper body portion 611 having an inner exhaust portion 617 formed therein and an upper body portion 611 coupled to a lower end of the upper body portion 611, And a lower end body portion 612 formed with a suction portion for introducing air into the space.

Referring to the perspective region 640 of FIG. 12, the upper body portion 611 includes a first upper body portion 611a forming an outer wall and a second upper body portion 611b spaced from the first upper body portion 611a by a predetermined distance to form an inner wall And a second upper body portion 611b. Since the first upper body portion 611a and the second upper body portion 611b are spaced apart from each other through a space through which the air passes, there is an advantage that the heat for brewing meat is not directly transmitted to the outer wall.

The lower end body portion 612 includes a first lower end body portion 612a forming an outer wall and a second lower end body portion 612b spaced from the first lower end body portion 612a by a predetermined distance to form an inner wall can do.

The upper body portion 611 may be a hollow cylindrical or polygonal structure having an upper portion and a lower portion opened and the lower body portion 612 may be an upper hollow portion and an inner hollow cylindrical or polygonal structure have.

The inlet of the inner exhaust part 617 may be a space in which the lower end of the second upper body part 611b is spaced apart from the lower end body part 612. [ Referring to FIG. 10, which is a sectional view taken along the line A-A 'in FIG. 9, the second inner suction portion 616 is spaced apart from the second upper body portion 611b to allow air to pass therethrough. Here, the second inner suction portion 616 may be formed along the outer peripheral surface of the inner surface at the upper end of the second lower end body portion 612b to allow the air sucked from the outer suction portion 613 to flow into the smoke-free space.

The external suction portion 613 is formed on a side surface of the first lower end body portion 612a to suck air from the outside and deliver it to the first internal suction portion 614 and the second internal suction portion 616. [ The first inner suction portion 614 is formed on the side surface of the second lower end body portion 612b to allow the air sucked from the outer suction portion 613 to flow into the fogging space, .

Here, the amount of air introduced through the first inner suction portion 614 and the amount of air introduced through the second inner suction portion 616 may be about 3: 7. In this case, the relatively cool outside air flows through the second inner suction portion 616 to flow the smoke again toward the meat grill 210, so that the meat can be smoked more effectively. Here, the charcoal barrel 220 may be located inside the lower body portion 612, and the barrel 210 may be positioned between the upper body portion 611 and the lower body portion 612 above the charcoal barrel 220 have. Here, the lower surface of the lower end body portion 612 on which the charcoal tube portion 220 is placed may not be opened.

The air introduced from the first internal suction portion 614 is heated in the charcoal tube portion 220 installed in the immediate vicinity and is exhausted to the outside through the internal exhaust portion 617, It also tries to be exhausted through the opening. At this time, the insufficient air is sucked through the upper opening of the lower body portion 612, and the cold air introduced from the upper opening face and the hot air, which is about to be exhausted through the upper opening face, The air does not rise upward and is exhausted through the internal exhaust portion 617.

The air introduced from the second internal suction portion 616 is also exhausted to the outside through the internal exhaust portion 617. This air is mixed with the smoke and strikes against the internal surface of the smoke exhaust device of this embodiment, When it meets smoke, it gets hot and rises. After that, the air moves toward the center of the room while meeting with the cold air introduced from the upper opening side, and the smoke is lowered downward as more air enters the center side than the outside air. With this principle, if the smoke is made to rotate more smoothly, the flesh of the medium can be smoked more effectively.

According to this embodiment, it is possible to compensate for the fact that, when the sudden increase of the cold wind from the outside, the hot wind is discharged to the upper opening due to the cold wind and the convection phenomenon does not occur.

In addition, the present embodiment may further include a cover closing the upper opening of the upper body portion 611. [ In this case, the fogging effect is improved, the required air is introduced more quickly through the external suction portion 613, and the internal charcoal 225 is more actively burned, .

Here, the second inner suction portion 616 and the inner exhaust portion 617 can be distinguished by the blocking film 618. 13, the air sucked in the outer suction portion 613 enters the charcoal portion 220 via the first inner suction portion 614 and the second inner suction portion 616, revolves around the meat And then exhausted to the outside through the internal exhaust part 617.

In addition, the present embodiment may further include an opening / closing part 630 coupled to the first lower end body part 612a in a drawer shape or a sliding door shape to suck outside air. The user can control the amount of air introduced using the opening and closing part 630.

Referring to FIG. 14, the area of the upper opening portion of the upper body portion 611 may be smaller than the area of the lower opening portion. In this case, the upper opening portion of the upper body portion 611 is relatively smaller than the lower opening surface, so that the smoke is not discharged directly to the upper opening portion, and the meat is more effectively smoked.

In addition, a spiral groove may be formed on the inner side of the upper body portion 611. In this case, the smoke flowing along the inner side of the upper body part 611 is caught by the spiral groove, and is not discharged directly to the upper opening, and can be used again for smoking the meat.

In addition, the lower open side of the upper body portion 611 may be a polygon such as a triangle, a tetragon, a pentagon, a hexagon, or the like. In this case, the lower opening face of the upper body portion 611 is smaller than the upper opening face of the lower body portion 612, so that the smoke is not discharged directly to the upper opening face of the upper body portion 611, have.

In addition, according to another embodiment of the present invention, not only char, but also briquettes, lightning or gas (LPG, city gas) may be used. Even when such a heat source is used, there is no influence on the convection phenomenon described above. Therefore, the present embodiment can be used, and it can be used as a moving type (camping) by attaching an exhaust motor and a dust collector.

In this case, the change in the source of the heat will change the flavor of the smoke when smoked, so the taste of the meat may be affected. Therefore, it is possible to determine the taste by selecting a heat source according to the taste of the user, and it is also possible to add a special charcoal or wood for adding specific fragrance to change the taste of meat during smoking.

According to another embodiment of the present invention, there is provided an air conditioner comprising: a furnace portion having a space for brewing meat therein; and a side portion for transmitting the smoke generated in the furnace portion to the external exhaust portion, An exhaust device including an exhaust device is provided. Generally, the furnace portion may be in the form of a furnace in which a grill is placed and the meat is roasted, and the furnace portion may be formed to include the above-mentioned body portion.

Here, the side exhaust device is located on the side surface of the furnace portion and can receive smoke from a circular or elongated groove-shaped internal exhaust portion formed on the side surface of the furnace portion. The external exhaust part can be combined with the side exhaust device at the top of the side exhaust device. The furnace part can be installed in a table used by the user, and the side exhaust device can be embedded in the table. In this case, the external exhaust unit may be coupled to the table in accordance with the side exhaust device to exhaust the smoke.

According to this embodiment, the smoke generated in the furnace portion can be effectively discharged to the outside through the external exhaust portion via the side exhaust device.

Each of the above-described components may be implemented as one physically adjacent component or may be implemented as a different component, and each component and / or function described in each embodiment may be combined and combined with each other.

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined in the appended claims.

110: body part 115: upper protrusion
117: internal exhaust part 120: side connection part
125: Side exhaust device 210: Grill
220: Charcoal barrel 225: Charcoal
230, 420: Charcoal storage part 310: External exhaust part
315: suction control unit 410: table
420: charcoal storage part 430: air control part
510: a smokestack drawer part 611: an upper body part
611a: first upper body part 611b: second upper body part
612: lower end body portion 612a: first lower end body portion
612b: second lower end body portion 613: outer suction portion
614: first inner suction portion 615: upper end projection
616: second inner suction portion 617: inner discharge portion
618: Breaking film 620:
625: side exhaust device 630: opening /
640: Perspective area

Claims (13)

A body portion having upper and lower through holes provided in a smoking space in which meat is baked and facing the grill;
And a side exhaust device for delivering the smoke transferred from the smoke exhausted through the internal exhaust port formed on the inner peripheral surface of the hole to the external exhaust port coupled to the upper part,
The remaining air which is not sucked through the internal exhaust part through the air amount control at the charcoal cylinder located at the lower part of the grill by the air control part is cooled by the cold air flowing from the upper part of the body part during the rising along the inner side surface of the body part Wherein the feces is allowed to stay in the fog space for a predetermined time or more so as to fume the meat.
A body portion provided with a smoking space in which meat is baked;
An inner exhaust part formed with a groove on an inner circumferential surface of the body part to absorb smoke generated when the meat is baked; And
And a side exhaust device for delivering the transferred smoke to an external exhaust part coupled to the upper part, wherein some smoke is delivered from the internal exhaust part,
The remaining air which has not been sucked through the internal exhaust through the amount of air introduced from the charcoal cylinder located at the lower part of the grill by the air control unit is cooled by the cold air flowing from the upper part of the body part during the rising along the inner side surface of the body part, Wherein the feces is allowed to stay in the frying space for a predetermined time or longer, so that the meat is smoked.
The method of claim 2,
Wherein the ratio of the amount of air introduced from the upper portion of the grill in which the meat is burnt is 10% to 90% of the amount of the inhaled smoke in the internal exhaust portion.
delete The method of claim 2,
Wherein a number of grooves formed on an inner circumferential surface of the body portion is plural.
delete The method of claim 2,
And a side connection portion coupled to a side surface of the body portion to surround the outside of the side exhaust device.
The method of claim 2,
The body portion
An upper body portion on the inner side where the inner exhaust portion is formed; And
And a lower end body coupled to a lower end of the upper body portion and having a suction portion for sucking air from the outside into the fuming space.
The method of claim 8,
Wherein the upper body portion has an area of an upper open side smaller than an area of a lower open side.
The method of claim 8,
And the groove is formed on the inner side of the upper body part in a spiral shape.
The method of claim 7,
Wherein the side connecting portion is formed with a hole which is blocked by a cover which can be opened and closed,
Characterized in that a frying drawer portion accommodating a side dish for bending or smoking is inserted into the hole.
The method of claim 2,
And a cover for closing an upper opening of the body portion.
The method of claim 2,
The external exhaust unit or the side exhaust unit may further include a hole opening / closing unit for opening / closing an internal through hole through which the smoke moves to control the flow of the smoke,
The hole opening /
A hole blocking film which rotates to open and close the inner through hole;
A motor for rotating the hole blocking film; And
And a motor control unit for controlling the rotating operation of the motor.

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