KR101756006B1 - Charcoal Roaster - Google Patents

Abstract

The present invention relates to a charcoal grilling machine used for burning meat such as beef and pork with charcoal fire. In addition to supplying stably the outside air to the bottom of the hearth containing charcoal as a heat source, And harmful gas can be discharged to the outside through the side surface of the main body.
To this end, the present invention comprises a main body 51 divided into upper and lower main bodies 51a and 51b and having a discharge port 52 formed at one side of the lower main body 51b, and a main body 51 having the upper and lower main bodies 51a and 51b , And an air inlet pipe (63) having an air inlet hole (62) at the center and an air inlet hole (61) formed at one side thereof. The remaining portion except for the air inlet pipe (63) A combustion air supply member 60 connected to the combustion air supply member 60 through a plurality of ribs 65 so as to form a flow path 64 through which gas is discharged; An upper furnace 53a integrally formed with an air volume adjusting member 67 for adjusting the amount of air sucked according to operation and a diffuser plate 55 for diffusing outside air in all directions; The air inlet hole 62 and the through hole 62 are formed at the central portion thereof, And a lower burner 53b formed on the upper portion of the air inflow hole 62 of the combustion air supply member 60. The burner 53 is located outside the burner 53 And a discharge channel 69 is formed between the main body 51 and the combustion air supply member 60 so as to be placed on the combustion air supply member 60. An annular groove 68a formed therein is provided with a water receiver 68 And an induction pipe 71 installed in a cone shape below the combustion air supply member 60 to discharge smoke and noxious gas to the discharge port 52.

Description

Charcoal Roaster {Charcoal Roaster}

The present invention relates to a charcoal grilling machine used for burning meat such as beef and pork with charcoal fire. More specifically, the present invention not only supplies outside air stably to the bottom surface of an oven containing charcoal as a heat source, And smoke and harmful gas generated during baking can be discharged to the outside through the side surface of the main body.

In recent years, with the steady increase of working couples, the spread of the whole company of the five-day workweek (weekly working day system) and the improvement of the standard of living of the people and the influence of the leisurely and abundant life of the developed countries, Lifestyle changes are becoming more prominent as they are more comfortable eating out in the family rather than in the kitchen.

As a result, there is a tendency for outdoor restaurants to be charcoal grilled as a main menu in resort areas and outskirts of the city, and charcoal grills for outdoor use are also available for resort facilities such as resorts, condominiums, and pensions. .

These charcoal fire roasters are made by putting a grill on a flame of direct heat generated by burning charcoal, and then putting a cow, a pig, a pig, a chicken, (Meat pieces) prepared by slicing various kinds of meat (meat, meat) such as ducks (ducks and ducks) on a grill and grilling them with fire. Enjoy the unique taste of grilled meat with charcoal-specific flavors. Is widely used for its purposes.

However, although various charcoal grilling machines based on the above-described technical idea have been provided so far, most of them have a uniform distribution of the heat source generated by the combustion of the heating medium, so that the meat placed on the grill is directly contacted with the fire, There is a limit in baking a large amount of meat to the degree of distribution of the heat source and there is a limitation in the quality of the roast meat and the quality of the roast meat. When the grilled meat is consumed, a kind of polycyclic aromatic hydrocarbons (PAHs) Can lead to serious life-threatening diseases such as cancer caused by the introduction of Bensopyrene in the body.

Therefore, it is recommended to use a charcoal grill that does not burn meat but is well-seasoned.

FIG. 1 is an exploded perspective view showing a conventional charcoal grilling machine, and FIG. 2 is a longitudinal sectional view showing the state of use of a conventional charcoal grilling machine. The body 1 is divided into an outer body 2 and an inner body 3, A plurality of air inlets 4, 4 'and 4' 'are formed in a slightly upward direction and air suction pipes 5 and 5' and 5 '' are protruded to the inside of the inner body 3, The outer side of the inlet pipes 5, 5 ', 5 "is fixed so as to coincide with the vertical side of the outer body 2 and the inner body 3 is fixed to the inner side of the air suction pipes 5, 5', 5" And the space portion 6 is formed between the inner body 3 and the outer body 2 by fixing them.

A circulation hole 7 is formed at the center of the bottom surface of the inner body 3 and a ground receiving tube 8 on which a water receiving tray 20 to be described later is mounted is formed at the center of the bottom surface of the outer body 2 to extend downward have.

A fastening part 10 bent inward is formed on the upper part of the outer body 2 and a screw hole 9 is formed in the fastening part 10 at a predetermined position. A plurality of screw insertion holes 11 'formed in the inner flange portion 11 of the fixing ring 12 are aligned with the fixing ring 12 and then screwed and fixed by fixing screws 13 .

The furnace 14 accommodated in the inside of the outer body 2 has an inner circumferential wall 16 defining an inner space 18 therein and an outer circumferential wall 17 having a hooking protrusion 19 bent at an upper end thereof, A bottom plate 15 connecting the wall 16 and the lower ends of the outer peripheral wall 17 is integrally formed.

The hearth 14 is positioned such that the catching jaws 19 at the upper end of the outer peripheral wall 17 are laid over the air supply pipes 5, 5 'and 5' A plurality of ventilation holes 15 ', 16', 17 'are formed in the inner peripheral wall 16 and the outer peripheral wall 17, respectively.

The water receiving tray 20 is inserted into the circulation hole 7 of the inner body 3 from the top to the bottom so that the slanted peripheral wall is caught by the inner periphery of the circulation hole 7, 8, and a fine gap is formed therebetween.

A mount ring 23 having a diameter larger than the maximum diameter of the furnace 14 is placed on the upper end of the inner body 3. The mount ring 23 includes a stitching stopper 21 for placing the stove 30, , And a fixing jaw 22 for being placed on the upper end of the inner body 3 is formed.

The outer periphery of the roasting plate 30 on which the meat or the like is placed is put on the engaging jaw 21 of the setting ring 23.

The grating plate 30 is formed with a plurality of large and small slots 25 and 25 'and protruding portions 26 and 26' are protruded around the slots 25 and 25 '.

In the central part of the grill plate 30, the accumulating part 30 'for collecting some ripe meat is formed thicker than the other parts.

At the upper end of the outer body 2, a master ring 28 for retaining aesthetic appearance is fixed and fixed to the stationary ring 12.

A lid plate 29 is placed on the lid tab 27 formed on the inner circumferential side of the master ring 28 to cover the lid when not in use.

Reference numeral 31 denotes a table, reference numeral 32 denotes an installation hole perforated on the table, reference numeral 33 denotes charcoal under combustion, reference numeral 34 denotes water contained in a water tray, reference numeral 35 denotes meat roasted, 36) shows the oil from the grilling meat.

Therefore, when the body 1 is inserted into the installation hole 32 formed at the center of the dining table 31 for baking the meat, the fixing ring 12 is fixedly installed on the dining table so as to cover the installation hole 32 .

Thereafter, in order to bake the meat 35, the cover plate 29 covering the furnace body 1 is opened by moving over the stationary ring 12 to lift the plate 30 and to open the space portion 18 of the furnace 14 The water receptacle 20 is taken out through the water receptacle 20, and the water receptacle 20 is installed in the original state.

The ignited charcoal 33 is uniformly placed between the inner and outer walls 16 and 17 of the next furnace 14 and the roasting plate 30 is placed over the putting step 21 of the putting ring 23, ) Is ready to be burned.

In this state, the prepared meat 35 is placed on the roasting plate 30 to be roasted, and the roasting plate 30 is uniformly cooked without pressing the meat 35 due to the specificity of the Teflon material.

The adequately ripe meat 35 prevents the ripe meat 35 from burning by transferring the food to the thickened accumulation portion 30 'over the entire portion of the roast plate 30, So that the user can grill food while continuing to grill.

The charcoal 33 contained in the furnace 14 passes from the upper portion of the primary air and the furnace through the air inlet port 4 (4 ') 4' 'formed in each direction of the outer body 2 The primary air is naturally drawn in from the outside to the inside due to the rising heat generated by the burning of the charcoal 33, so that the bottom plate 15, the inner wall 16 and the outer wall 17 'through the ventilation holes 15', 16 ', 17' formed in the combustion chamber 17.

The water generated in accordance with the combustion of the charcoal 33 naturally rises to the upper chamber to heat the roasting plate 30 evenly and the water 34 contained in the water- ) Is heated and slowly evaporated by the radiation and convection of the heat of combustion of the combustion gas.

Therefore, the inside of the furnace 14 and the inside of the inner body 3 maintain a high temperature by the heat generated during the burning of the charcoal 33, so that the water contained in the water receiving dish 20 placed on the lower part is heated, The generated water vapor is mixed with the combustion air supplied through the air inlets 4, 4 'and 4' ', and is supplied to the combustion region of the charcoal 33.

The combustion air supplied from the air intake ports 4, 4 'and 4' 'is supplied from the side of the furnace 14 while the water vapor generated from the water tray dish 20 is supplied to the inner space of the furnace 14 So that combustion air and water vapor are uniformly mixed.

When water vapor is mixed with the combustion air in the combustion region of the charcoal 33, the charcoal 33 is prevented from being burned rapidly by the water vapor mixed finely around the combustion air, so that the high- And the harmful components such as the combustion gas and the smell generated in the inside are absorbed by the cohesive force of the steam particles and are supplied to the combustion region together with the combustion air and burned to neutralize the harmful gas component. Thereby suppressing the generation of noxious gas components.

In addition, it prevents sudden rise of the charcoal to the upper chamber, suppresses rapid burning and excessive heat generation, suppresses rapid burning of the charcoal 33, and prevents excessive burning of the meat 35 placed on the burner plate 30 .

(Prior art document)

(Patent Document 0001) Registered Utility Model No. 20-61538 (Registered on December 23, 1991)

(Patent Document 0002) Korean Utility Model Registration No. 20-440870 (registered on June 30, 2008)

However, the conventional charcoal grill has the following problems.

First, since it is not possible to control the amount of air sucked through a plurality of air inlets formed in the body, air introduced into the inside of the body is supplied as char to the side and inner circumferential surface of the furnace, It takes a long time to cook meat.

Second, since a large space has to be formed at the center of the hearth to replenish the water in the water tray, not only the meat located at the upper part of the space can not be uniformly cooked but also the water tray placed in the lower part of the body .

Third, since the harmful gas is discharged to the outside through the bottom of the body as well as the smoke generated when the meat is burnt, the structure of the piping becomes complicated.

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 dramatically improve the structure of a charcoal grill so that external air is directly supplied to the lower portion of the furnace to spread in all directions, The purpose is to do.

It is another object of the present invention to provide a water receiver for holding water to the outside of the furnace so that the heat generated by the charcoal can be evenly mixed with the steam and facilitate the filling.

It is another object of the present invention to simplify the structure of the piping by trapping smoke and noxious gas generated when meat is burnt through the space between the main body, the water receiver and the induction pipe, and discharging it to the side of the main body.

According to an aspect of the present invention for achieving the above object, there is provided an air conditioner comprising a furnace in which charcoal is contained in a main body and a water-filled reservoir filled with water, the charcoal is ignited by the air sucked through the air- The main body is divided into upper and lower main bodies and has a discharge port formed at one side of the lower main body. The upper and lower main bodies are connected to each other through a discharge port. And an air inlet pipe having an air inlet hole formed at one side thereof and having an air inlet hole at one side thereof, and the remaining portion except for the air inlet pipe is provided with a plurality of ribs connected to each other so as to form a flow path through which smoke and noxious gas are discharged. An air supply member and an air intake port of the combustion air supply member, An upper furnace in which a diffusion plate for diffusing outside air in four directions is integrally formed, an air duct communicating with the air inlet hole at a central portion thereof so as to form a space at a lower portion of the upper furnace, And a lower burner disposed on the upper portion of the air inlet hole of the combustion air supply member. The burner is located outside the burner and is mounted on the combustion air supply member to form a discharge passage between the burner and the main body. Wherein the annular groove formed in the inside of the combustion air supply member comprises a water receiver filled with water and a guide pipe installed in a cone shape below the combustion air supply member for discharging smoke and noxious gas to the discharge port. do.

The present invention has the following advantages over the conventional apparatuses.

First, the air amount adjusting member is provided to adjust the amount of external air introduced into one side of the combustion air supply member, and the external air introduced into the lower portion of the furnace through the combustion air supply member is supplied to the four sides It is possible to ignite the charcoal contained in the furnace in a short period of time as well as to be able to appropriately control the inflow amount of the air by using the air amount adjusting member after the ignition of the charcoal is performed, You will be able to burn meat.

Second, it is possible not only to burn the meat on the roaster while spreading the charcoal in the fireplace evenly, but also because the water filled in the grooves of the water tray is completely evaporated and the water is poured on the inner side of the water tray even when the water is filled. .

Third, since a discharge port for discharging smoke and harmful gas generated when meat is burned is formed on the side of the main body, not only the structure of the piping is simplified, but also the smoke and noxious gas discharged through the discharge passage are discharged stably .

1 is an exploded perspective view showing a conventional charcoal-
2 is a longitudinal sectional view showing the state of use of the conventional charcoal grilling machine
3 is an exploded perspective view showing the charcoal grilling machine of the present invention
Fig. 4 is a longitudinal sectional view of the assembled state of Fig. 3
Fig. 5 is an exploded perspective view showing the incinerator of the present invention,

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings, which will be readily apparent to those skilled in the art to which the present invention pertains. The present invention may be embodied in many different forms and is not limited to the embodiments described herein. The drawings are schematic and illustrate that they are not drawn to scale. The relative dimensions and ratios of the parts in the figures are shown exaggerated or reduced in size for clarity and convenience in the figures, and any dimensions are merely illustrative and not restrictive. And to the same structure, element or component appearing in more than one drawing, the same reference numerals are used to denote similar features.

FIG. 3 is an exploded perspective view of the charcoal grill of the present invention, and FIG. 4 is a vertical sectional view of the assembled state of FIG. 3. In the present invention, the main body 51 is divided into upper and lower bodies 51a and 51b, A discharge port 52 is formed at one side of the upper and lower main bodies 51a and 51b and a combustion air supply member 60 for introducing outside air into the main body is provided between the upper and lower main bodies 51a and 51b.

Although the lower main body 51b may be integrally formed, it is more preferable to divide the bottom surface and integrate them by the engaging means because the molding is difficult.

The combustion air supply member 60 is provided with an air inlet pipe 61 formed at one side thereof and an air inlet pipe 63 having an air passage 63a communicating with an air inlet hole 62 formed at the center And the other parts except the air inflow pipe 63 are connected by a plurality of ribs 65 so as to form a flow path 64. The combustion air supply member 60 is made of an aluminum material, .

The air intake port 61 of the combustion air supply member 60 is provided with an air volume adjusting member 67 for adjusting the amount of air sucked in accordance with the operation of the lever 66. The configuration of the air volume adjusting member 67 Are widely applied to the same type of charcoal grilling machine, so a detailed description and a detailed description thereof will be omitted.

An air passage 54 communicating with the air inflow hole 62 is formed on the bottom surface of the furnace 53 mounted on the air inflow hole 62 of the combustion air supply member 60, And a diffusion plate 55 for diffusing outside air passing through the air passage 54 in four directions.

FIG. 5 is an exploded perspective view showing the incinerator according to the present invention, wherein the incinerator 53 includes an upper furnace 53a having a diffuser plate 55 integrally formed thereon, A charcoal 57 is formed on the upper surface of the diffusion plate 55 and a space 56 is formed on the upper surface of the diffusion plate 55. [ And a mounting plate 58 having a gap 58a is placed to allow air to pass therethrough.

A downward bent portion 59 is formed at the edge of the air passage 54 formed in the bottom surface of the furnace 53 so that the downward bent portion 59 is formed in the air inflow hole 62 of the combustion air supply member 60 The air introduced into the air intake port 61 is accurately guided into the air passage 54 formed in the bottom surface of the furnace 53 and assembled.

A water receiver 68 is installed on the combustion air supply member 60 so as to be located outside the burner 53. The water receiver 68 forms a discharge passage 69 with the main body 51 , The water (70) is filled in the annular groove (68a) formed therein.

At this time, an annular protrusion 60a is formed on the upper surface of the combustion air supply member 60 and an engaging groove 68b (see FIG. 7) is formed inside the recess 68a formed in the water receiving surface 68, And the engagement groove 68b of the water receptacle 68 is configured to be pressed against the annular protrusion 60a so that water does not overflow as the water receptacle 68 moves due to an external impact when the meat is baked It is more preferable.

The induction pipe 71 is installed in a cone shape below the combustion air supply member 60 so that smoke and noxious gas are rapidly discharged to the discharge port 52 formed on the side surface of the lower main body 51b.

The induction pipe 71 and the lower cover 51b are provided on the bottom and side surfaces of the combustion air supply member 60 constituting the charcoal grill of the present invention and the upper cover 51a is provided with a plurality of screws Is omitted).

In the drawing, reference numeral 72 denotes a grinder for putting meat, and reference numeral 73 denotes a master ring for closing the gap between the upper surface of the upper main body and the water receiving surface.

The operation of the present invention will be described below.

First, in the state where the charcoal 57 is filled in the furnace 53, the charcoal 57 is immersed in the recess 68a of the water-retainer 68 to the extent that the water 70 is not overflowed. When you put it, you are ready to burn the meat.

When the user operates the lever 66 to adjust the amount of opening and closing of the air inlet 61, the outside air is moved to the air inflow hole 62 through the air passage 63a of the air inlet pipe 63 The air introduced into the furnace 53 is uniformly diffused in four directions by the diffuser plate 55 installed at the lower part of the furnace 53 and supplied to the upper part of the furnace 53. Therefore, It is ignited at a much faster time than it is roasting.

When the charcoal 57 contained in the furnace 53 is ignited by such a principle, the optimum air-fuel ratio can be always maintained by operating the air amount regulating member 67 while confirming the charcoal 57 visually.

That is, if the thermal power is weak, the opening amount of the air intake port 61 is increased, and on the contrary, if the thermal power is increased, the opening amount of the air intake port 61 is reduced.

In this state, when the meat is placed on the upper surface of the roaster 72, when the meat is ripened by the heat of the charcoal 57, the water 70 filled in the groove 68a of the water tray 68 evaporates, As it is cooked, it adds flavor of meat.

On the other hand, the smoke and noxious gas generated while the meat on the roaster 72 is ripened is discharged through the discharge passage 69 formed between the upper main body 51a and the master ring 73, Is discharged to the discharge port (52) formed in the lower main body (51b) through the guide tube (64) -induction tube (71).

As described above, when the water 70 filled in the groove 68a of the water receiving tray 68 is evaporated in the process of brewing meat, if water is poured into the water receiving surface of the water receiving tray 68, So that water can be easily filled in the groove 68a.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention may be embodied with various changes and modifications without departing from the scope of the invention. will be.

It is therefore to be understood that the embodiments described above are to be considered in all respects only as illustrative and not restrictive, the scope of the invention being described in the foregoing specification is defined by the appended claims, Ranges and equivalents thereof are to be construed as being included within the scope of the present invention.

51: main body 51a: upper main body
51b: Lower main body 52: Outlet
53: Furnace 54: Air passage
55: diffusion plate 59: downward bent portion
60: combustion air supply member 61: air inlet
62: air inflow hole 63: air inflow pipe
63: air passage 64:
67: air volume control member 68:
68a: groove 69: exhaust passage
71: Induction tube

Claims (4)

The inside of the main body is furnished with charcoal and water, and water is sucked into the charcoal by the air sucked through the air inlet so as to bake air laid on the roaster, and smoke and harmful gas A main body 51 divided into upper and lower main bodies 51a and 51b and formed with a discharge port 52 at one side of the lower main body 51b; An air inlet pipe 63 provided between the lower main bodies 51a and 51b and having an air inlet port 61 formed at one side thereof and an air inlet hole 62 at the center thereof, The combustion air supply member 60 is connected to the air intake port 61 of the combustion air supply member 60 by a plurality of ribs 65 so as to form a flow path 64 through which smoke and noxious gas are discharged, And the suction amount of the air is adjusted according to the operation of the lever 66 An upper furnace 53a integrally formed with the air amount adjusting member 67 for diffusing outside air and a diffusing plate 55 for diffusing outside air in all directions and a space portion 56 formed below the upper furnace 53a An air passage 54 communicating with the air inflow hole 62 is formed at the center of the upper burner compartment and a lower burner 53b is mounted on the air inflow hole 62 of the combustion air supply member 60, And a discharge passage 69 is formed between the main body 51 and the combustion air supply member 60 so as to be placed on the outer side of the furnace 53 and on the combustion air supply member 60, A water receiving portion 68 filled with water 70 is provided in the annular groove 68a and a cone-shaped portion is formed in the lower portion of the combustion air supply member 60 so that smoke and noxious gas are discharged to the discharge port 52 And an induction pipe (71).
The method according to claim 1,
An annular protrusion 60a is formed on the upper surface of the combustion air supply member 60 and an engaging groove 68b fitted into the annular protrusion 60a is formed inside the recess 68a formed in the water receiving surface 68 And the engaging groove (68b) of the water receiver (68) is constrained to the annular protrusion (60a).
delete The method according to claim 1,
A downward bent portion 59 is formed at the edge of the air passage 54 formed in the bottom surface of the furnace 53 so that the downward bent portion 59 is formed in the air inflow hole 62 of the combustion air supply member 60 And is inserted into the cooking cavity.

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