KR101803028B1 - Charcoal Fire Smoking Oven for Roasting meat - Google Patents

Abstract

The present invention relates to a charcoal fire smoking oven for roasting meat, capable of conveniently collecting oil by making the oil drop directly to an oil receiving container. The present invention includes: an oven body (10) having an internal storage space; a grill container (20) storing a plurality of roasting containers (200) positioned separately at a constant interval to be withdrawn to the front side like a drawer; a heating container (30) including a triple-structural opening and closing door (300), charcoal containers (310) placed in the lower part of the roasting containers (200) to cross with the containers (200), and an oil discharging part (320) formed between the charcoal containers (310), which is the lower part of each of the roasting containers (200); and an oil receiving container (40) including an oil receiving tub (400) installed in the lower part to be withdrawn like a drawer.

Description

{Charcoal Fire Smoking Oven for Roasting meat}

The present invention relates to a charcoal smoke frying kiln with meat roasting, wherein a kiln body having the inside and the outside covered with yellow soil has a three-tier structure including a grill chamber, a heat generating chamber and a grease receiving chamber, When the meat is burned, the charcoal is rapidly delivered to the grilling chamber, effectively grilling the meat with charcoal fragrance, and the falling oil in the course of baking the meat is immediately transferred to the oil pan chamber so that the oil can be conveniently collected.

Generally, when burning meat in a restaurant or the like, when a general gas fire is used, the flavor and taste inherent in the meat are not removed, and most of them use charcoal to maintain the taste of the meat. In this case, Charcoal fire is prepared at a place separate from the baking area, and the charcoal fire is prepared and put into a roaster or a roaster.

However, in this case, due to the skill or condition of the person managing the charcoal, there is a large variation in the temperature of the charcoal, and the temperature control is not easy and the personnel for managing the charcoal is required. There is a possibility that a safety accident such as an image may occur due to a cause such as dropping a charcoal fire or colliding with a stranger while carrying a charcoal fire.

In order to solve such a problem, Korean Utility Model No. 20-0353166 discloses a charcoal kiln for a charcoal fire in which a main body installed inside an outer cylinder stacked in a longitudinal direction is a stainless steel cylinder having a cylindrical outer cylinder and a cylindrical inner cylinder And a charger box is seated on the upper side, and a reed receiver is positioned on the upper side. A door, which is hinged to the main body, is opened on the front surface of the main body, And an inserting hole is formed at the center so as to be inserted into the main body of the kiln so as to be buried therein, so that the auxiliary door having a predetermined shape can be fastened with a hinge to open and close the opening. A charcoal grill for baking is disclosed,

Japanese Patent Application Laid-Open No. 10-1524256 discloses a barbecue flame having a body formed with a space inside and having a door at the front, a mounting portion provided inside the body, and a mounting portion provided at a lower portion of the mounting portion Wherein the fan has a slide protrusion formed at a lower portion thereof, and the cross bar of the stationary portion has a slide groove formed at an upper portion thereof to correspond to the slide protrusion The barbecue for the barbecue is open to the public.

However, in the prior art, when the grill plate is put in order to grill the grilled water into the main body of the kiln or the hearth, the whole door formed on the front surface of the main body must be opened wide and the grill plate must be inserted. There is a problem in that it can not be maintained at a high temperature and the thermal efficiency is lowered.

In order to solve the above-mentioned problems, the present invention provides a kiln body having an inside and an outside covered with yellow soil so as to maintain long-distance infrared radiation and high temperature heat for a long time, a grill chamber at the uppermost part, A triple-hole opening / closing door is formed on the front surface of the heat generating chamber so as to seal the inside and lower the heat conductivity, and the inside And to prevent the heat of high temperature of the frying pan from being transmitted to the user.

In addition, in order to prevent direct burning of the charcoal flame burned in the heat generating chamber, the charcoal barrel of the grill room is interchanged so as to prevent the meat from burning due to the overheating of the charcoal, and at the same time, The purpose is to provide a charcoal fume kiln that can be quickly burned effectively.

The frying charcoal smoke fryer of the present invention is fixed or movable and has a support frame (100) at its lower part. The support frame (100) has an inside and an outside of which are made of loess bricks, 10);

A grill chamber (20) in which a plurality of grilles (200) to be fed out in a forward direction are separately received at a predetermined interval in the upper side of the main body (10);

A triple-hole opening and closing door 300 for heat conduction to the both sides of the lower front surface of the grill chamber 20 and an opening and closing door 300 housed in the inside of the kiln body 10, A heating chamber (30) having a charcoal barrel (310) disposed therein and an oil discharge part (320) formed between the respective charcoal barrel parts (310) below the respective barbets (200);

A plurality of oil draining passages 400 are provided in the lower portion of the heat generating chamber 30 and the oil draining passage 320 is connected to the heat generating chamber 30, And an oil receiving chamber (40) provided with an oil receiving chamber (40).

Heating in the heating room Cause the heating inside the kiln body to be heated while keeping the inside of the kiln high temperature by the far infrared rays and radiant heat generated from the charcoal and the loess soil, so that the meat can be cooked in a quick and easy time without additional priming work. It prevents the meat from burning due to overheating, and it has the effect of providing the consumers with meat with flavor and fragrance because the char aroma permeates the meat well.

In addition, the opening and closing door of the heat generating chamber has an effect of preventing the problem that the heat efficiency is lowered due to high temperature heat transmitted to the user who works outside by cutting off the heat of the high temperature inside.

Brief Description of the Drawings Fig. 1 is a perspective view showing a charcoal smoke frying kiln according to the present invention.
FIG. 2 is a perspective view showing an open / close door of a charcoal smoke frying kiln according to the present invention. FIG.
Fig. 3 is a detailed view of a grillet of a charcoal fumigation kiln according to the present invention.
4 is a sectional view of the upper portion of the door of the charcoal smoke frying kiln according to the present invention.
Fig. 5 is a front view of the frying charcoal fume kiln shown in Fig. 2;
6 is a front view of a grill machine according to another embodiment of the present invention.
7 is an internal cross-sectional view of the oil pan chamber according to the present invention.

The charcoal smoke firing kiln according to the present invention is fixed or movable and has a support frame 100 at its lower part. The support frame 100 has a kiln body 10 );

A grill chamber (20) in which a plurality of grilles (200) to be fed out in a forward direction are separately received at a predetermined interval in the upper side of the main body (10);

A triple-hole opening and closing door 300 for heat conduction to the both sides of the lower front surface of the grill chamber 20 and an opening and closing door 300 housed in the inside of the kiln body 10, A heating chamber (30) having a charcoal barrel (310) disposed therein and an oil discharge part (320) formed between the respective charcoal barrel parts (310) below the respective barbets (200);

A plurality of oil draining passages 400 are provided in the lower portion of the heat generating chamber 30 and the oil draining passage 320 is connected to the heat generating chamber 30, And an oil receiving chamber (40) provided with an oil receiving chamber (40).

Further, the kiln body 10 is made of refractory bricks whose inside and outside are made of loess, and the front surface is treated with a heat insulating brick made of loess for the purpose of heat shielding.

The grill tube 200 is provided with a handle bar 202 and a rectangular frame frame 204 slidably drawn out from the grill chamber 20. The lower end of the grill barrel 200 is formed by a grill 212 And a rectangular grill receptacle 210 having a catch holder 214 formed on both upper ends thereof is received.

In addition, the triple-hole opening / closing door 300 includes a first stanchion plate 301 and a second stanchion plate 302 having a thickness of 20 to 25 mm and a first stanchion plate 301 and a second stanchion plate A plurality of 3 to 5 mm diameter stent rods 303 are vertically formed between the first and second stent plates 301 and 302 and a heat insulating material is embedded between the first and second stent plates 301 and 302, Structure.

In addition, the charcoal tube portion 310 has a rectangular shape, and a plurality of through holes (not shown) are formed at a lower portion thereof. The upper and the front portions of the charcoal tube portion 310 are opened. And a groove 312 is formed.

Also, the oil discharge unit 320 may include any one of a plurality of the charger receiving plates 322, a charger receiving plate 322, So that the meat can be burnt by direct firing.

The oil guide plate 340 is formed on both sides of the charcoal barrel 310 to be sloped upward from the lower side of the barrel groove 312 to allow the oil falling from the barrel 200 to flow into the charcoal barrel 310 .

In addition, an air pipe 330 for controlling the thermal power of char is provided in the lower portion of the charcoal tube portion 310.

In addition, one of the charcoal cylinders 310 is detachably attached to a smoking cigarette case 350 capable of receiving a smoking chip therein in advance, thereby improving the flavor of the meat when heating the meat.

The oil receiving chamber (40) is provided with an air inlet (410) which can be opened and closed in a slidable manner so that air can be introduced into the upper portion of the front side of the oil receiving chamber (40).

In addition, the oil receiving chamber 420 is provided with an upward inclined upward slope to the upper rear side of the oil receiving chamber 40 at a position where the oil receiving chamber 400 is received so that the oil can be smoothly discharged into the oil receiving container 400 .

Also, the kiln body 10 is provided with a thermometer 110 for indicating an internal temperature.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings.

FIG. 1 is a perspective view showing a charcoal smoke frying kiln according to the present invention, FIG. 2 is a perspective view showing an open / close door of a charcoal smoke frying kiln according to the present invention, FIG. 5 is a front view of a meat grilling charcoal smoke cooking pot shown in FIG. 2, and FIG. 6 is a front view of the grill of a charcoal fogging kiln according to the present invention. FIG. 7 is a sectional view of the oil pan receiving chamber according to another embodiment of the present invention. FIG.

1 and 2, a grill chamber 20, a heating chamber 30, and an oil pan chamber 40 are formed in a three-tiered structure in a kiln body 10 having inner and outer portions of loess .

The kiln body 10 may be fixedly installed at a predetermined place or may be provided with a moving wheel (not shown) movable at a lower end of the lower support frame 100 to freely move in a desired space and place.

The kiln body 10 is made up of refractory bricks whose inside and outside are made of loess on the upper side of the lower support frame 100 so that the high temperature thermal power is saved when the char of the heating chamber 30 described later is burned, The front surface of the kiln body 10 is prevented from transferring the heat of the high temperature generated therein to the outside due to the radiant effect so as to remove the fat and meat odor unique to the human body, It is possible to reduce the thermal conductivity which is transmitted to the outside.

Meanwhile, the kiln body 10 is provided with a thermometer 110, which is provided at one side of the front of the kiln body 10, to sense and display an internal temperature of the kiln body 10 so that the inside temperature can be checked from the outside, do.

The grill chamber 20 is provided on the upper side of the kiln body 10, and a beakers 200 for storing meat therein are spaced apart from each other at a predetermined interval and are independently provided. As shown in FIG. 3, A rectangular frame frame 204 corresponding to the grill room 20 is formed in the center of the front side of the handle bar 202. The handle bar 202 is formed in the center of the front surface of the handle bar 202, do.

A rectangular shaped grill receptacle 210 corresponding to the frame frame 204 is accommodated in the frame frame 204 so that the meat can be heated and the oil can be smoothly discharged. And a grasping hook 214 is formed on both sides of the upper end of the grill receiving box 204 to position or remove the grill receiving box 204 from the frame frame 204. In this case, So that the grill receiver 204 can be easily attached and detached.

The heating chamber 30 is provided at a lower portion of the grill chamber 20 in the kiln body 10. The opening and closing door 300, which is hinged to the both ends of the heating chamber 30 and rotates, is composed of a triple- So as to effectively block the high-temperature heat inside.

As shown in FIG. 4, the triple-hole opening / closing door 300 has the same structure as the first and second stent plates 301 and 301 having a thickness of 20 to 25 mm, A second stencil plate 302 having a thickness of 20 to 25 mm and a plurality of third stencil plates 301 and a second stencil plate 302 spaced apart from each other and having a diameter of 3 to 5 mm The first stent plate 301 and the second stent plate 302 are provided with a heat insulating material between the first and second stent plates 301 and 302, And the edges of the lower, left, and right sides are finished with silicone.

That is, in order to prevent hot heat transferred from the inside from passing through the opening and closing door 300 and being transmitted to a user who carries out meat grilling from the outside, the opening and closing door 300 includes a first stan plate 301 and a second stan plate 302 are spaced apart from each other by a stent bar 303 having a thickness of 3 to 5 mm and a first stent plate 301, a second stent plate 302, a first stent plate 301 and a second stent plate 302, So that the heat inside the heat generating chamber 30 is blocked by triple, so that effective heat cutting is possible.

At this time, it is preferable to use a cerak-wool having a heat resistance of 1200 to 1300 ° C and a thermal conductivity of 0.16 W / mk / 600 ° C as the heat insulating material built into the opening and closing door 300.

A plurality of charcoal cylinders 310 in which charcoal is stored and a plurality of oil outlets 320 through which oil discharged from the bean sprouts 200 pass between the respective charcoal cylinders 310 are formed in the heat- The charcoal barrel 310 is disposed at the bottom of the beak barrel 200 so as not to directly transmit the combustion flame of the char to the meat in the barrel barrel 200, And is disposed at a lower portion corresponding to the grille 200.

A plurality of through holes 311 are formed in the lower portion of the charcoal tube portion 310. The upper and lower surfaces of the charcoal tube portion 310 are opened in a rectangular box shape with a receiving space formed therein to receive char, And is formed in two to four in the vertical direction.

5, on both sides of the charcoal barrel 310, an oil induction plate 340 is provided upwardly inclined downwardly from a through groove 312 formed at the uppermost portion of the charcoal barrel 310 to bake meat in the barrel 200 So that the oil falling through the oil guide plate 340 can flow into the charcoal barrel 310 while passing through the barrel grooves 312.

That is, the oil induction plate 340 allows an appropriate amount of oil, which is dropped when the meat is baked in each of the grilles 200, to be charged with charcoal, thereby enhancing the thermal power of the charcoal.

In addition, a part of the oil discharging part 320 of each oil discharging part 320 formed between the charring parts 310 may be further provided with a charger receiving plate 322 having a plurality of holes at the bottom.

As shown in FIG. 6, charcoal can be received in the oil discharging part 320 where the charcoal receiving plate 322 is installed, so that the meat in the grill barrel 200 can be indirectly heated by the charcoal contained in the charring barrel 310 When the meat is cooked to a certain extent, the burning flame of the charcoal contained in the oil discharging part 320 is directly transferred to the grillet 200 and finally the meat in the grillet 200 can be burned.

Accordingly, the meat in the roaster box 200 can be burnt only by the indirect heat of the charcoal barrel 310. However, if the indirect heat is insufficient, the oil discharger 320 can also receive the char, So that the meat can be burned more quickly while grilling the meat in the grillet 200 located at the upper part of the grillet 200.

An air pipe 330 is provided in a lower portion of each of the charcoal cylinders 310 in the heat generating chamber 30. The air pipe 330 is connected to the charcoal cylinder 310 through a through hole 311 of the charcoal cylinder 310, So that the charger heated by the charger barrel 310 can be controlled.

In addition, a smoking barrel 350, which accommodates a smoking chip such as an oak, is detachably attached to the charcoal barrel 310 at the front side so as to eliminate the odor of meat and improve the smell of meat .

The smoke collector 350 may be installed only at the charcoal cylinder 310 where the charcoal cylinder 310 is installed or at the center.

Since the inside of the kiln body 10 is maintained at 300 ° C or higher due to the heating source of the heating chamber 30 and the far infrared rays and radiant heat generated in the kiln body 10 treated with the loess, ) Can be completed in 10 to 15 minutes without the need for additional priming.

The oil pan chamber 40 is open at the top and is provided at the lower portion of the heat generating chamber 30 in the kiln body 10 in an internal hollow form so that the inside of the heat generating chamber 30 is communicated with the oil of the heat generating chamber 30 The oil pan 400 is provided at a position corresponding to each of the discharge ports 320 and is slidably inserted into the lower ends of the oil pan 400 so that the oil falling when the meat is burned in the grill chamber 20 And is configured to be easily collected in the receiver 400 to be processed.

The oil pan 400 is formed with the handle bar 402 protruding forward so that the oil pan 400 can be inserted easily.

The oil receiving chamber 410 is provided at an upper portion of the front surface of the oil receiving chamber 40 so that the air can be introduced into the inside of the oil receiving chamber 40 so that the combustion can be smoothly performed.

7, the oil pan 400 of the oil pan receiving chamber 40 is inserted into the oil pan receiving chamber 40 through a predetermined length, if necessary, The oil pan 400 is received in the oil pan chamber 400 so that the oil pan 400 can be smoothly discharged into the oil pan 400 even when the oil pan 400 is inserted in a predetermined length forward. The oil inflow plate 420 is further upwardly inclined upward to the upper rear side so that the oil falling from the upper portion smoothly flows into the oil receiver 400 through the oil inflow plate 420 without falling down to the bottom of the oil receiver chamber 40 I will.

As described above, the charcoal smokeless kiln of the present invention is produced by burning the meat while maintaining the inside of the kiln body at a high temperature by the far-infrared rays and radiant heat generated from the charcoal and the loess soil in the heating room, And the charcoal burning flame does not touch the meat directly, but the meat is cooked by the indirect heat, so that the meat is prevented from burning due to overheating, and the char flavor permeates well to the meat, The opening / closing door of the yarn cuts off the heat of the inside of the room, thereby preventing the heat from being transmitted to the user working outside.

Although the present invention having been described above has been described with reference to a limited number of embodiments, it is to be understood that the present invention is not limited thereto and that various changes and modifications may be made without departing from the spirit and scope of the present invention by those skilled in the art. Various modifications and variations are possible within the scope of the appended claims.

10-
100-support frame
110-thermometer
20-grill room
200-Cucumber
202-handle bar
204-frame frame
210-Grille
212 - Grille
214-Tongs
30-Heating room
300-opening door
310-Charcoal barrel
320-
322 - Charcoal Plate
330-Air Pipe
340-oil induction plate
350-smoke canister
40-oil pan
400-oil pan
410 -
420-Oil inflow plate

Claims (12)

A kiln body (10) having a support frame (100) at the bottom and fixed or movable, the inside and the outside of which is made of loess bricks at the top of the support frame (100) and has a receiving space therein;
A grill chamber (20) in which a plurality of grilles (200) to be fed out in a forward direction are separately received at a predetermined interval in the upper side of the main body (10);
A triple-hole opening and closing door 300 for heat conduction to the both sides of the lower front surface of the grill chamber 20 and an opening and closing door 300 housed in the inside of the kiln body 10, A heating chamber (30) having a charcoal barrel (310) disposed therein and an oil discharge part (320) formed between the respective charcoal barrel parts (310) below the respective barbets (200);
A plurality of oil draining passages 400 are provided in the lower portion of the heat generating chamber 30 and the oil draining passage 320 is connected to the heat generating chamber 30, And an oil receiver chamber (40)
A plurality of through holes (not shown) are formed in the lower portion of the charcoal box portion 310, and the upper and the front are opened. The charcoal box portion 310 includes a receiving space for accommodating charcoal therein, Grooves 312 are formed,
An oil induction plate 340 formed on both sides of the charring barrel 310 is formed to be upwardly inclined from the lower side of the through groove 312 to allow oil falling from the barrel 200 to flow into the charring barrel 310. [ Charcoal-grilling smoked frying kiln. The method according to claim 1,
Characterized in that the kiln body (10) is a refractory brick whose inside and outside are loamy, and the front side is treated with an insulating brick made of loess for the purpose of heat shielding. The method according to claim 1,
The grill box 200 is provided with a handle bar 202 and a rectangular frame frame 204 slidably drawn out from the grill chamber 20. The lower end of the grill box 200 is formed of a grill 212, And a rectangular grill receiver (210) having a catch holder (214) formed at an upper end thereof is housed in the grill. The method according to claim 1,
The triple-hole opening / closing door 300 includes a first stanchion plate 301 and a second stanchion plate 302 having a thickness of 20 to 25 mm and a first stanchion plate 301 and a second stench plate A plurality of stent rods 303 having a diameter of 3 to 5 mm are vertically formed between the plates 302 and a heat insulating material is embedded between the first and second stent plates 301 and 302, Which is characterized by being a charcoal fume kiln. delete delete delete delete The method according to claim 1,
A smoking hood 350 is detachably installed in any one of the charcoal barrels 310 so as to be able to receive a smoking chip therein in advance so as to improve the flavor of the meat when heating the meat. Smoke pot. The method according to claim 1,
Wherein the oil pan chamber (40) is provided with an air inlet (410) which is openable and closable in a slidable manner so as to allow air to flow into the upper portion of the front face of the oil pan chamber (40). delete delete

Images