KR101530810B1 - Brazier for roasting meat and method thereof - Google Patents

Abstract

The present invention relates to a brazier and a method for roasting meat, capable of heating every side of a target meat three-dimensionally at the same time by using radiant heat and convection heat. The brazier for roasting meat according to the present invention comprises: a heat supplying unit generating heat by using fuel; and a roasting unit installed detachably to the heat supplying unit and roasting meat by the heat supplied from the heat supplying unit. The heat supplying unit has a burner spreading the heat into the roasting unit. In the roasting unit, the burner of the heat supplying unit is exposed; multiple grills are installed and laminated at same vertical intervals; and a ventilation pipe for discharging heat is installed far from the burner.

Description

Brazier for roasting meat and method [

The present invention relates to a grill for meat grilling and a meat grilling method for shortening the grilling time and saving energy and improving the quality after grilling of meat. More specifically, Which can be heated at the same time in a three-dimensional manner, and an oven for the same.

There are various devices for baking meat such as pork, beef, duck, mutton, fish, and seafood. Meat grilling equipment consists of simply putting a fire plate on a gas range or a charcoal grill, but recently various devices have been developed for grilling a little more effectively.

Prior art regarding meat grilling devices includes the following.

Open Utility Model 2019990008159 (Feb. 25, 1999) 'Combined use of charcoal and gas for grilling meat' is designed to be able to selectively use gas and burdens, and can be used for meat grilling A burner for both charcoal and gas is disclosed.

The 'bio-ceramics burner for meat roasting' penetrates the radiant heat to the deep portion of the meat using the long-wave radiant heat radiated from the bio-ceramics so that the temperature difference between the surface and the deep portion of the meat is reduced even at a relatively low temperature, The present invention relates to a bioceramics furnace for meat roasting which is capable of simultaneously cooking meat to improve energy saving as well as meat taste.

In the case of meat, it is convenient to use the rotary knob when the meat is kneaded. In this way, By adjusting the opening and closing of the air inflow hole arbitrarily, it is possible to control the intensity of the thermal power so as to prevent the meat from burning, and the fired body is formed of clay and ceramic special material for refractory bricks, The outer shell is made of stainless steel which does not use rust, and the appearance is always clean and hygienically designed, even if it is used for a long time.

As described above, a variety of meat grilles or ovaries are disclosed. However, these conventional techniques generally require a long time for baking meat and a large amount of fuel, and accordingly, not only the unnecessary oil is removed but the juice is dried together.

In recent years, there has been a case where meat is roasted in advance and the meat is served to a guest before a meat roast restaurant has previously roasted meat and baked meat on the plate. However, such a conventional un- It is not easy to achieve the purpose with the used section grilling system (for example, the grill grill is a bottom-up type heating the lower side, and the skewer grilling is top-down type and heating the upper side). It will not take too much time for customers to deliver unglazed meat, and the quality of unglazed meat should not be released to customers with much altered quality.

The inventor of the present invention has focused on a meat grilling method capable of simultaneously heating the surface of the object to be grilled, that is, both sides of the meat by using radiant heat and convection heat, from the basic structure of the conventional meat grilling device. Which was developed for meat grilling.

Means for Solving the Problems In order to solve the above problems, a meat griddle according to one aspect of the present invention includes a heat supply part for generating heat by using fuel, and a meat grinder for heating the meat by heat, which is detachably installed in the heat supply part, And a roasting portion. It is possible to heat the whole surface evenly by the radiant heat generated from the heat supply part and the convection heat passing through the roasting part, thereby burning the entire surface at one time.

Wherein the heat supply unit includes a burner for dissipating heat to the burner unit, the burner of the heat supply unit is exposed to the inside of the burner unit, the plurality of burners are stacked vertically at predetermined intervals, And a communicating pipe for allowing the heat to escape is provided on the far side.

According to this structure, the heat generated in the heat radiating portion is diverted through the burner and flows into the inside of the roasting portion, and the radiant heat passing through the burning portion is discharged through the communication pipe provided in the roasting portion, Is applied on both the top and bottom of the meat, and all the meat of the meat is cooked at the same time.

In another embodiment, under the communication, a heat flow inducing unit may be further included to guide the heat in the bulb to the communication side. The heat flow induction unit includes a heat inlet through which the heat passed through the burner to the grill passes through the burner, and a heat outlet that discharges the heat to the communicating side. This heat flow inducing unit can be formed in a shape in which the Y-shaped member is turned upside down, but is not limited thereto.

In addition, in the heat flow induction unit, the heat inlet and the heat outlet may be formed in such a manner as to introduce and discharge heat, respectively.

Meanwhile, the burner is formed to form a closed space except a portion where heat is introduced into the burner and a portion in which communication is opened. Each inner wall is closed with a volcanic stone, and the volcanic stone is covered with a heat insulating material. On the insulation, that is, on the outside, it can be finished, for example, with mosaic tiles.

Further, under the lowermost grill of the grilles, an oil sump can be additionally provided to receive the oil that has escaped from the meat. This oil sump can be easily removed.

According to a second aspect of the present invention, there is provided a meat grilling method comprising the furnace device including the heat supply part and the grilling part. According to this method, the heat generated from the heat radiating portion is radiated into the inside of the roasting portion, and the radiant heat flowing through the roasting portion and the convection heat passing through the inside of the roasting portion while being discharged outside through the roasting portion, And the meat is baked by being applied to all the surfaces.

The above-described features will become more apparent from the following detailed description with reference to the drawings.

According to the present invention, the meat is cooked in a short time (about 3 minutes) at a high temperature, so that the loss of juice can be minimized more than in the case of the conventional single-sided heating and grilling method. And since the roasting time is shortened, only the unnecessary oil can be removed and a large amount of juice can be preserved, so that juice can be removed before the meat is sufficiently ripe, minimizing the drying of the meat. The effect of using the frying oven for meat grilling according to the present invention for a meat grater can be doubled.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is an external front view of a meat grill for baking meat according to the present invention; FIG.
2 is a partial cross-sectional view of an oven for grilling meat according to the present invention.
3 is a schematic view for explaining the operation of the roughened portion of Fig. 2;
Fig. 4 is an explanatory view of one embodiment of a heat flow induction unit inside the bulb; Fig.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 shows a front view of an embodiment of an oven for a meat grater to implement the present invention. Figure 1 depicts the overall appearance, but shows a partial cutaway of the interior portion to illustrate its interior.

1, the upper portion is the roughened portion 100, and the lower portion is the heat radiating portion 200. FIG.

The heat radiating part 200 serves to generate heat by using various fuels 220 (oil, coal, wood, etc.), and is designed to dissipate heat only in the upward direction while minimizing heat emission to the outside.

In the heat radiating part 200, a structure for minimizing the heat radiation to the outside is made. In particular, the outer surface is a part directly in contact with the user, so that the heat radiating part 200 is finished using mosaic tiles. A burner (210 in FIG. 2) is provided in the heat supply part 200 to dissipate heat into the upper part of the burner part 100. In addition, details of the heat radiating part 200 can be easily practiced by those skilled in the art, so that the description thereof will be omitted.

On the other hand, the roasting unit 100 will be described with reference to Figs. 1 and 2. Fig. 2 is a sectional view of the bulge portion 100 of FIG. 1 viewed from the side. The roughening part 100 is detachably installed on the front side of the upper part of the heat radiating part 200. Therefore, the user can easily clean, replace, repair, etc. the grill part 100 by separating the grill part 100 from the heat supply part 200.

A plurality of grilles 130 are stacked vertically on the lower part of the grill part 100 so as to protrude slightly from both side surfaces and the front surface. A communication pipe 120 is formed at a front upper portion of the roasting unit 100 to allow heat to escape along with smoke and is opened upwardly and a heat in the roasting unit 100 is guided to the communication pipe 120 directly below the communication pipe 120 A heat flow inducer 125 is mounted. A mosaic tile is also closed to the outside of the bulge 100 to prevent the release of heat.

Now, the construction and operation of the meat grater dish oven according to an embodiment of the present invention will be described in more detail.

2, the roasting unit 100 includes an inlet for entering heat into the burner 210 at the rear lower portion and an inlet for supplying heat to the burner 100 at the front upper portion Only the communication hole 120 is opened and the remaining portion is closed to form one space.

An inner wall of the roasting part 100 is closed with a volcanic stone 150, and the volcanic stone 150 is covered with a heat insulating material 160. The exterior of the insulation 160 may be finished with mosaic tiles as described above.

A plurality of grilles 130 are stacked vertically at regular intervals in a substantially central portion of the roasting portion 100. On each grill (130), place the meat to be grilled.

Below the grill (130), an oil sump (140) for receiving oil from the meat is installed on the sump (110). The oil storage box 140 is installed so that it can be easily inserted and removed from the outside.

Heat generated in the heat supply part 200 is diverted through the burner 210 and flows into the rear lower part of the roasting part 100. And the heat is passed through the vertically stacked grill 130 while being discharged to the communication pipe 120 located at the upper front portion of the grill. Thus, heat is applied to both the upper and lower surfaces of the grilled meat. This column includes a radiant heat component generated in the heat supply unit 200 and emitted through the burner 210 and a convection heat component generated as heat passes between the heat input unit and the communication. This heat flow action is shown in Fig.

Referring to FIG. 3, a concept that the heat that has entered the roasting unit 100 through the burner 210 passes through the grill and passes through the communicating pipe 120 while both sides of the meat on the grill are being learned. If it is necessary to further activate the convection action, an exhaust fan (not shown) may be installed in the communication pipe 120. However, this exhaust fan is not necessary. Since the heat flows into the space of the roasting part 100 and is connected to the outside through the communication pipe 120, a sufficient heat convection action can be caused by the natural atmospheric circulation.

FIG. 4 is a perspective view (a), a front view (b), and a side view (FIG. 4) of the heat flow inducing unit 125 which is positioned immediately below the communication pipe 120 and guides the heat in the burning unit 100 toward the communication pipe 120 c). The first branch 10, the second branch 10 ', and the third branch 10' are formed in a shape of inverted Y-shape having a first branch 10, a second branch 10 ' A heat inlet 20 is formed in the third branch 10 ", and a heat outlet 30 is formed in the third branch 10 ". The heat outlet 30 penetrates between the first branch 10 and the second branch 10 'and the third branch 10' '.

The heat that has once entered the heat inlet 20 enters the heat outlet 30 formed between the first branch 10 and the second branch 10 ' ). ≪ / RTI >

In the heat flow inducer 125, the heat inlet 20 and the heat outlet 30 may be formed as openings individually opened, or may be connected to each other to form one passage.

In this embodiment, the heat radiating part 200 has a length and breadth of approximately 700 × 1000 cm, and charcoal is used as fuel. In this case, the temperature of the convection heat and the radiant heat was about 350 ° C to 450 ° C, and the roasting time when used for the pre-baking was about 3 minutes to 4 minutes.

However, it should be understood by those skilled in the art that the above-described embodiment is only one embodiment shown in FIGS. 1 to 4, and that the spirit of the present invention defined by the claims can be realized in various forms and sizes will be.

The heat exchanger 200 includes a roasting part 100, a pedestal 110, a communication pipe 120, a heat flow inducing device 125, a grill 130, an oil sump 140, a volcanic stone 150, a heat insulating material 160, The burner 210, the fuel 220, the first branch 10, the second branch 10 ', the third branch 10 ", the heat inlet 20, the heat outlet 30,

Claims (6)

delete And a burner for burning the meat by the heat supplied from the heat supply unit, the heat supply unit including a burner for emitting heat to the burner unit And a plurality of grills are stacked vertically and spaced apart from each other at a predetermined interval, and a communicating pipe is provided to allow heat to escape from a position farther away from the position of the burner The heat generated in the heat radiating portion is diverted through the burner and flows into the inside of the roasting portion, and while the radiated heat is discharged through the communication provided in the roasting portion, the convection heat passing through the vertically stacked grill is fed to the grill In the meat baking furnace,
Further comprising a heat flow inducing unit for guiding the heat in the bulb to the communication side under the communication,
Wherein the heat flow inducing unit includes a heat input port through which the heat passed from the burner to the grill passes through the grill and a heat outlet port through which the introduced heat is discharged to the communication port.


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