KR101613401B1

KR101613401B1 - Roasting charcoal grill

Info

Publication number: KR101613401B1
Application number: KR1020150121973A
Authority: KR
Inventors: 허진우
Original assignee: 허진우
Priority date: 2015-08-28
Filing date: 2015-08-28
Publication date: 2016-04-18
Also published as: WO2017039247A1

Abstract

The present invention relates to a charcoal-grilling grill for grilling, and more particularly, to a grill charcoal grill for grilling, in which foreign matters such as moisture, oil and seasonings generated when grilling meat are not directly dropped on a charcoal fire to minimize smoke generation, The present invention relates to a grill for charcoal grilling for baking that minimizes the burning of meat by appropriately adjusting the heat and providing the optimum temperature.
According to the present invention, foreign matter such as moisture, oil, and seasonings generated when the meat is burnt in the storage space of the grill plate and the storage space of the grill plate are prevented from being directly dropped on the charcoal fire to minimize the generation of smoke, The heat of the flame, the heat of the flue, and the water heat generated by the water stored in the storage space are appropriately matched to provide an optimal temperature, thereby minimizing the burning of the meat.

Description

{Roasting charcoal grill}

The present invention relates to a charcoal-grilling grill for grilling, and more particularly, to a grill charcoal grill for grilling, in which foreign matters such as moisture, oil and seasonings generated when grilling meat are not directly dropped on a charcoal fire to minimize smoke generation, The present invention relates to a grill for charcoal grilling for baking that minimizes the burning of meat by appropriately adjusting the heat and providing the optimum temperature.

Generally, it is said to be used for baking meat such as pork and beef, or a grill. A frying pan type having a round or rectangular shape was used for this hot plate, but it is a type in which meat is baked due to heat conduction. This type has the disadvantage that the smoke does not directly bake the meat, so that the smoke is minimized but the texture is lowered. Thus, recently, a flame type of flame type which makes the texture good has been widely used, and although meat taste is good, there is a disadvantage in that excessive smoke is generated when foreign substances such as moisture, oil and seasonings, there was. Smoke from a charcoal burns the surrounding air, but it requires more precautions in terms of poor health due to harmful ingredients in the smoke.

To solve such a problem, a charcoal grill plate having a foreign object receiver has been proposed in the past. This is Korean Patent Publication No. 10-1999-007621 (published on Jan. 25, 1999). With reference to this publication, it is possible to minimize the generation of smoke by preventing the oil falling from the meat placed in the roasting portion from falling directly on the charcoal fire by providing the foreign material receiver on the lower side of the roasting portion. However, this type is burned due to direct exposure of meat to excessive fire and heat, and when the amount of oil produced when meat is burned is high, the collection rate is not high and still has a problem of smoke generation.

SUMMARY OF THE INVENTION The present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to minimize the generation of smoke by preventing foreign matter such as moisture, oil and seasonings from being directly dropped on charcoal, To provide an optimal temperature, thereby minimizing the burning of meat, and to provide a grill for charcoal grilling for baking.

In order to attain the above object, the present invention provides an air conditioner having an upper opened type, an upper air chamber formed on an upper side of an inner wall, a first lower air chamber and a lower air chamber formed below the lower air chamber, A main body having a regulating plate for regulating an inflow amount; A frame having a frame of a rectangular shape to be placed in the abovementioned jaws and a plurality of louvers arranged at predetermined intervals in the frame to enclose the meat and form an opening therebetween; A plurality of through holes for exposing the ribs on a vertical line are formed on the upper surface of the main body, and the through holes are separated from the through holes by protruding protrusions protruding upward from the edges of the through holes, The storage space is provided with a storage space located on the same vertical line as the opening, and water is stored in the storage space to provide water heat due to evaporation of water when the meat is burned, and oil falling through the opening of the cooking plate The oil reservoir being formed so as to communicate with the storage spaces so that the stored water or the oil to be stored can maintain the same water level; And a charcoal plate placed on a second rail of the main body to provide a flame capable of burning meat at the bottom of the main body, wherein the frame of the roasting plate has a receiving groove And a feed groove is formed in the rib so that the oil generated when the meat is baked is stored in the receiving groove, and the feed groove has a "V" shape or a "U" shape .

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Preferably, the rib is formed so that the middle portion thereof is convexly inclined so that the oil is smoothly conveyed.

Preferably, a lid for sealing the open top surface of the main body is additionally provided, and the lid is provided with a discharge hole for discharging the inside air to the outside, and a blowing fan for circulating the inside air is provided .

According to the present invention, foreign matter such as moisture, oil, and seasonings generated when the meat is burnt in the storage space of the grill plate and the storage space of the grill plate are prevented from being directly dropped on the charcoal fire to minimize the generation of smoke, The heat of the flame, the heat of the flue, and the water heat generated by the water stored in the storage space are appropriately matched to provide an optimal temperature, thereby minimizing the burning of the meat.

1 is a perspective view showing a grill for charcoal for grilling according to a preferred embodiment of the present invention.
2 is a perspective view showing a main body according to a preferred embodiment of the present invention, and "B" is a sectional view taken along the line AA.
3 is a perspective view showing a grill according to a preferred embodiment of the present invention, and Fig. 3 is a sectional view taken along line BB of Fig.
4 is a perspective view showing an oil pan according to a preferred embodiment of the present invention, and Fig. 4 is a cross-sectional view taken along a line CC of Fig.
5 is a perspective view showing a charcoal plate according to a preferred embodiment of the present invention.
6 is a longitudinal sectional view showing a coupling relationship of a charcoal-grating for grill according to a preferred embodiment of the present invention.
7 is a vertical sectional view showing the state of use of the charcoal-grating for grill according to one preferred embodiment of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view of a grill for charcoal grilling for a grill according to the present invention; FIG.

Prior to this, terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms, and the inventor should appropriately interpret the concepts of terms in order to describe their invention in the best way. It should be interpreted in accordance with the meaning and concept consistent with the technical idea of the present invention based on the principle that it can be defined.

Therefore, the embodiments described in this specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It should be understood that various equivalents and modifications may be present.

2 is a perspective view showing a main body according to a preferred embodiment of the present invention, and "B" is a cross-sectional view taken along the line AA in Fig. 2. Fig. 2 is a perspective view of a grill for charcoal grilling according to a preferred embodiment of the present invention. 3 is a perspective view showing a grill plate according to a preferred embodiment of the present invention, "b" is a sectional view taken along line BB, and " FIG. 5 is a perspective view showing a charcoal board according to a preferred embodiment of the present invention. FIG. 5 is a perspective view showing a charcoal board according to a preferred embodiment of the present invention.

1, the charcoal-grilling for charcoal grill according to the present invention includes a main body 100, a grill plate 200 provided at the upper end of the main body 100, an oil pan plate 300 provided below the grill plate 200, And a charcoal plate 400 provided under the oil pan 300. The lid 500 seals the upper surface of the main body 100. [

First, the main body 100 has a type opened to the upper side as shown by "A" and "B" in FIG. 2, and a placement step 110 is formed on the upper side of the inner wall, The first and second rails 120 and 122 are formed on one side and the first and second races 120 and 122 are horizontally exposed to form a first and a second insertion holes And a through hole 140 is formed in a lower surface of the through hole 140. A control plate 150 for controlling an amount of air flowing into the through hole 140 is formed in the through hole 140. [ The throttle plate 150 completely closes or opens the through hole 140 by rotating the lever 152 extending out of the main body 100. Such a structure is well known, .

It is noted that a heat insulating material 170 is attached to the inner wall of the main body 100 to improve the heat insulating property. A leg 180 is provided on the lower surface of the main body 100 to be spaced from the ground. In addition, a thermometer 160 is provided at one side of the main body 100 to indicate an internal temperature of the main body 100, so that the optimum temperature can be set when the meat is baked. For example, when the optimum temperature for baking meat (the temperature at which the meat is not burned but burned) is about 250 degrees or more, if the temperature is more than or less than the optimum temperature, the flame intensity is controlled by controlling the regulating plate 150 It will be possible.

Subsequently, the grill plate 200 includes a frame 210 and a rib 220 as shown in FIGS. 3A and 3B. The frame 210 is formed with a receiving groove 212 having a rectangular shape and capable of receiving oil on the upper surface thereof. The rib 220 is disposed at a predetermined interval in the frame 210, So that water, oil, and seasoning, which are generated when the meat is baked, fall down and are housed in the chin 110 of the main body 100.

At this time, when viewed from the side, the rib 220 is inclined in an inverted V shape having a convex shape at the center, and a feed groove 222 is formed in the lengthwise direction on the upper surface, The rib 220 is formed in a shape of a letter " V "or" U "in cross section, .

4, a storage space 310 for storing water at a predetermined height is formed, and a through hole (not shown) penetrating through the oil pan 300 is formed, as shown in FIGS. 4A and 4B, 320 are formed. That is, a plurality of through holes 320 are formed on the upper surface of the oil pan 300 at predetermined intervals, and protruding protrusions 330 protruding upward from the edges of the through holes 320 are formed, A storage space 310 partitioned from the storage space 320 is formed. A handle 340 is formed on the front surface of the oil pan 300 so as to facilitate storage of the oil pan 300.

The oil pan 300 is housed in a drawer through the first insertion hole 130 of the main body 100 and is housed in the first rail 120. The oil pan 300, The storage space 310 of the cooking cavity 300 is positioned on the same vertical line as the opening 230 of the cooking plate 200 and the through hole 320 is positioned on the same vertical line as the rib 220 of the cooking plate 200 And foreign substances including oil falling through the opening 230 of the grill plate 200 are stored in the storage space 310. The storage space 310 may be formed so as to communicate with each other, so that the same storage level can be maintained at all times. If the storage space 310 is partitioned to be independent of the storage space, if foreign matter is concentrated into one storage space, the storage space may overflow before the other storage space. That is, when meat is burnt, the same amount of oil is not generated and a large amount of oil may be generated at a specific site. Therefore, the storage space 310 may be communicated with one another, So that it can be accommodated.

Although the coupling of the oil pan 300 with the main body 100 is described as an example of coupling with the drawer via the first insertion hole 130, It is also possible to arrange the first rail 120 directly on the first rail 120 in a downward direction.

As shown in FIG. 5, the charcoal plate 400 has a plurality of holes 410 formed therethrough, and a charcoal 430 is placed on the charcoal plate 400 to provide a flame capable of burning meat. Although the charcoal plate 400 is not shown here, the charcoal plate 400 is housed in a drawer type through the second insertion hole 132 of the main body 100 and is placed in the second rail 122. At the lowermost end of the main body 100, Thereby providing the flame upward. It is a matter of course that a handle 420 is formed on the front surface of the charcoal plate 400 for facilitating storage of the charcoal plate 400.

Although the charcoal plate 400 is coupled to the main body 100 through the second insertion hole 132 by way of a drawer, the charcoal plate 400 may be coupled to the main body 100 using pulling means, It is also possible to arrange directly on the second rail 122 in a vertically downward direction from the open upper portion of the second rail 122. It is clear that this method is not limited to this method.

As a result, in mounting the grill plate 200, the oil pan 300, and the charcoal plate 400 to the main body 100, the method is not limited to the drawer-type down- 400, the oil pan 300, and the grill 200 in this order.

Lastly, as shown in FIG. 1, the lid 500 is for sealing the upper surface of the main body 100 to prevent oil from splashing when meat is baked, A discharge hole 510 is formed at one side and a blowing fan 520 for circulating the inside air is provided.

Now, in the following, a description will be made of a coupling relationship and a use state of the charcoal-grating for grill of the present invention constructed as described above.

FIG. 6 is a longitudinal sectional view showing a coupling relation of a charcoal-grating for grill according to a preferred embodiment of the present invention, and "a" and "b" in FIG. 7 are the same as those of the grill for charcoal grilling for a grill according to a preferred embodiment of the present invention Sectional view showing the state of use.

Referring to FIG. 6, a grill plate 200 is placed on a chin 110 provided at a top end of a main body 100, and a grill plate 300 is provided below the grill plate 200. Although the plate 300 is not shown here, the plate 300 is accommodated in the form of a drawer through the first insertion hole 130 and is housed in the first rail 120. At this time, the storage space 310 of the oil pan 300 and the openings 230 of the flask 200 provided on the upper side are located on the same vertical line, and the through holes 320 of the oil pan 300 are positioned And is stored in the storage space 310 when the oil is discharged to the opening 230 formed between the ribs 220 of the grill plate 200, And the flame is raised through the hole 320 to enable the flame.

Subsequently, a charcoal plate 400 is provided under the oil pan 300. Although the charcoal plate 400 is not shown here, the charcoal plate 400 is stored in a drawer through the second insertion hole 132, (122).

On the other hand, the grill for charcoal grilling for baking of the present invention thus combined is used as shown in Fig. 7 (a).

That is, the charcoal box 430 is positioned on the charcoal plate 400 to generate a flame, and water is filled in the storage space 310 of the oil pan plate 300 provided on the charcoal plate 400 at a predetermined height. The meat is placed in the grill plate 200 and bent. The intensity of the external air is controlled through the throttle plate 150 provided under the main body 100 to control the intensity of the flame. At this time, the heat generated in the charcoal 430 is increased as shown by a black arrow to provide a direct heat to bend the meat directly through the opening 230 formed in the cooker 200, and at the same time, Is heated by the heat to provide the heat of conduction and the meat is cooked by the steam generated by evaporation of the water stored in the storage space 310 of the oil pan 300 by the flame. In the present invention, only the opening 230 of the grill plate 200 is exposed. In particular, the opening 230 of the grill plate 200 is exposed to the outside of the grill plate 300 The temperature of the oil receiving plate 300 can be increased by the direct heat of the oil receiving plate 300 and the temperature of the oil receiving plate 300 can be increased by the direct heat, Water vapor generated by evaporation of the water stored in the evaporator 310 may be prevented from excessive temperature rise, thereby minimizing the burning of meat.

As described above, in the present invention, the ignition heat of the charcoal fire 430, the heat of the convection fan 200, and the steam heat of the oil pan 300 are appropriately harmonized so that the burning of meat is minimized.

The foreign matter including oil, water and seasonings generated in the above-described baking process passes through the opening 230 of the grill plate 200 as shown in FIG. 2B, and then flows into the storage space 310 of the grill plate 300 And the oil falling into the feed groove 222 of the rib 220 is transferred to both ends and stored in the receiving groove 212 of the frame 210 so that the oil can be prevented from falling directly into the charcoal 430 So that the generation of smoke can be minimized.

The foregoing has outlined rather broadly the features and technical advantages of the present invention in order that the claims of the invention to be described below may be better understood. Additional features and advantages that constitute the claims of the present invention will be described in detail below. It should be appreciated by those skilled in the art that the disclosed concepts and specific embodiments of the invention can be used immediately as a basis for designing or modifying other structures to accomplish the invention and similar purposes.

It is also to be understood that such modified or altered equivalent structures by those skilled in the art as a basis for modifying or designing the invention to the other structures for carrying out the same purpose of the invention disclosed in the present invention, It will be understood by those skilled in the art that various changes, substitutions and alterations can be made herein without departing from the spirit or scope of the invention as defined by the appended claims.

100: main body 110:
120: first rail part 122: second rail part
130: first insertion hole 132: second insertion hole
140: through hole 150: throttle
152: lever 160: thermometer
170: Insulation material 180: Leg
200: Griddle 210: Frame
212: receiving groove 220: ribbed
222: feed groove 230: opening
300: Oil pan 310: Storage space
320: through hole 330: protruding jaw
340: handle 400: charcoal plate
410: hole 420: handle
430: Charcoal 500: Cover
510: exhaust hole 520: blower fan

Claims

And a control unit for controlling an inflow amount of air flowing into the lower portion of the main body, wherein the first and second rails are disposed on the lower side of the first and second rails, respectively.
A frame having a frame of a rectangular shape to be placed in the abovementioned jaws and a plurality of louvers arranged at predetermined intervals in the frame to enclose the meat and form an opening therebetween;
A plurality of through holes for exposing the ribs on a vertical line are formed on the upper surface of the main body, and the through holes are separated from the through holes by protruding protrusions protruding upward from the edges of the through holes, The storage space is provided with a storage space located on the same vertical line as the opening, and water is stored in the storage space to provide water heat due to evaporation of water when the meat is burned, and oil falling through the opening of the cooking plate The oil reservoir being formed to be in communication with the storage space so that the stored water or the oil to be stored can maintain the same water level;
And a charcoal-plated charcoal plate for providing a flame capable of burning meat at the lowermost side of the main body, the charcoal plate being placed on a second rail of the main body,
A feed groove for receiving oil is formed in the frame of the griddle plate and a feed groove for feeding the oil generated when meat is burned to be stored in the feed groove is formed in the rib, Quot; or "U " shape.

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The method according to claim 1,
Wherein the rib is inclined at a central portion thereof so as to smoothly transfer the oil.

The method according to claim 1,
Wherein a lid for sealing the opened upper surface of the main body is additionally provided, wherein a lid for discharging the inside air to the outside is formed in the lid, and a ventilating fan for circulating the inside air is provided in the lid Direct grill.