KR102148014B1 - Charcoal grill with hood for blocking smoke leakage - Google Patents

Abstract

Disclosed is a charcoal grill with a hood to block smoke leakage. The charcoal grill with a hood to block smoke leakage comprises: a drip tray mounted on a table, formed with an insertion part into which charcoal is inserted, and installed on the table along the edge of the insertion part; a round ring part installed in the upper side of the drip tray, formed with an insertion hole in connection with the insertion part, inclined in the edge direction with a space formed from the drip tray, and formed with a discharge part communicating with the space; a grill part installed in the upper part of the round ring part; and a hood part installed to be lifted in the direction of the discharge part of the round ring part and sucking and discharging the smoke discharged through the discharge part. It is possible to cook hygienic charcoal-grilled food, thereby improving user satisfaction.

Description

Charcoal grill with hood to block smoke leakage {CHARCOAL GRILL WITH HOOD FOR BLOCKING SMOKE LEAKAGE}

The present invention relates to a charcoal grill with a hood that blocks smoke leakage, preventing leakage of smoke and preventing oil from falling into cooking during the charcoal grilling process.

Since Korea has developed a food culture in which ordinary people grilled pork belly or beef sirloin at public restaurants, it is also a variety of grills for restaurants to bake meat such as pork belly or beef sirloin. It has been developed.

The texture of grilled meat (食感:taste) depends primarily on the roasting method. The grilling method is a direct fire grilling method in which meat is cooked by placing the meat on the grill and making a fire under the grill so that the radiant heat of the fire directly touches the meat, and a grilling plate or pan made of metal or stone with a closed bottom. There is an indirect heating method in which meat is cooked by placing the meat on (PAN) or gravel and heating the grilling plate, pan, or gravel. In general, the taste of meat grilled by direct heating is much better than the taste of meat grilled by indirect heating.

In addition, if grillers are classified according to the type of heat source, they can be divided into electric heating type grilling, gas burner type grilling, and charcoal grilling type. In general, among the electric heating type grillers developed for restaurants or gas burner type grills, In the direct-fired roasting method, a substantially rectangular concave portion is formed in the center of the table, and an electric or gas burner type roaster is mounted therein.

A heating coil or gas-heated gas coil is installed on the upper left and right side of the inside wall than the virtual line extending vertically downward from the edge of the opening on which the grill is placed on the top of the grill, and the heating power is controlled at the top of the table. It is in the form of a knob (KNOB).

The reason that the electric heating coil or gas coil heated by gas is placed on the left and right inner walls more than the imaginary line extending vertically downward from the edge of the upper opening on which the grill is placed is because the oil generated from the meat is directly exposed to the heat source. This is to prevent burns from falling off, and it is common to install a generally flat detachable grease tray with a structure that can contain water in the area under which the meat oil falls, that is, the area directly below the grill.

On the other hand, charcoal-grilling is a typical and traditional direct-fired grilling method, where charcoal is made in a separate place away from the table, and the portable stove containing the charcoal is moved to the table, and the stove is generally lower than the table top through an opening formed in the center of the table. In general, it is mounted on a table and a grill is placed on the opening of the table.

The smoke generated during the direct grilling process using such a charcoal grill can be discharged to the outside by attaching a circular hood having an extendable flexible shape connected to a duct installed on the ceiling.

That is, during cooking, it is common to cook while the flexible hood is extended from the ceiling and placed at the top of the charcoal fire, and after eating, the hood is placed back to the ceiling and used.

However, since the aforementioned hood is installed directly above the charcoal grilling position, the oil generated in the process of inhaling and discharging smoke falls to the charcoal grilling position, making it difficult to cook hygienic.

In addition, in the above-described hood, 100% of the smoke generated during the cooking process is not sucked into the inside of the hood, but the side is severely leaked, so that the room is frequently surrounded by smoke. In addition, in the process of grilling meat, it is necessary to save the hood with the hood inclined to the side in order to secure space, and there is a problem in that the grilling process is uncomfortable and smoke inhalation is not performed smoothly.

In addition, the conventional hood has a problem in that the view is obscured by the hood during the baking process as the hood is lowered onto the grill for grilling meat as much as possible to prevent smoke leakage.

In addition, due to the inconvenience of interference with the vision of the hood during the cutting process, smoke leaks into the room by touching the hood carelessly, and during this process, the oil in the hood is frequently shaken and dropped.

In addition, when the oil generated when meat is turned over and falls directly on the charcoal, a lot of smoke and sparks are suddenly generated. In this case, there is a problem that the griller is greatly surprised.

In addition, there is a problem in that incompletely burned smoke and flames are generated, which adversely affects the meat, causing the meat to be scorched black and degrade the taste.

In addition, there is a problem in that oil stains and soot are produced at the edges of the charcoal container, so that the work of removing oil stains and soot is required by separately burning only the charcoal container.

Registered Utility Bulletin 20-0469431

In one embodiment of the present invention, a suction pipe for inhaling and discharging smoke generated in the food cooking process is not located above the food, so that the oil does not fall on the food during the charcoal grilling process, thereby maintaining the taste of the meat. It is intended to provide a charcoal-griller equipped with a hood that blocks smoke leakage, which ensures stable cooking and does not cause interference with the view by the hood.

In one embodiment of the present invention, an insertion portion mounted on the table and into which charcoal is inserted is formed, a drip tray installed on the table along the edge of the insertion portion, and an insertion hole installed on the upper side of the drip tray and communicating with the insertion portion are formed. A round ring part inclined in the edge direction with a spaced space formed between the drip tray and a discharge part communicating with the spaced space, a grill grill part installed above the round ring part, and the discharge part direction of the round ring part It is installed to be elevating and includes a hood part through which smoke discharged through the discharge part is sucked and discharged.

A plurality of through holes communicating with the spaced space of the round ring part may be formed in the insertion part of the drip tray part.

The hood portion may include a hood body connected to a communication through which smoke generated during the cooking process is discharged by communicating with outside air, and a suction pipe connected to a side of the hood body and extending in the direction of the discharge portion and having an inlet hole through which smoke is introduced. have.

A drip pan cap may be coupled to the lower portion of the hood body.

A lighting unit may be installed under the hood body.

According to an embodiment of the present invention, a suction pipe for inhaling and discharging smoke generated in the food cooking process is not located on the top of the food but is located on the side of the round ring, and the smoke can be sucked and discharged from the suction pipe of the hood. By preventing it from falling on food, hygienic charcoal-grilled food can be cooked, thereby improving user satisfaction.

According to an embodiment of the present invention, the lighting unit may be installed on the hood body to enable irradiation of lighting at a char-grilled location. Accordingly, it is possible to irradiate appropriate lighting at the location of the charcoal grill, and it is possible to cook while checking the cooking state of the food more easily, thereby improving user satisfaction.

1 is a perspective view schematically showing a charcoal grill having a hood for blocking smoke leakage according to a first embodiment of the present invention.
FIG. 2 is an exploded perspective view schematically showing a charcoal grill having a hood for blocking smoke leakage of FIG. 1.
3 is a cross-sectional view taken along line AA of FIG. 2.
Figure 4 is a perspective view schematically showing a lowered state of the hood portion of the charcoal grill with a hood that blocks the leakage of smoke of Figure 1;
5 is a perspective view schematically showing a charcoal grill with a hood for blocking smoke leakage according to a second embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art may easily implement the present invention. However, the present invention may be implemented in various different forms and is not limited to the embodiments described herein. In the drawings, parts irrelevant to the description are omitted in order to clearly describe the present invention, and the same reference numerals are assigned to the same or similar components throughout the specification.

FIG. 1 is a perspective view schematically showing a charcoal grill with a hood for blocking smoke leakage according to a first embodiment of the present invention, and FIG. 2 is a charcoal grill with a hood for blocking smoke leakage of FIG. 1 It is an exploded perspective view schematically showing, and FIG. 3 is a cross-sectional view taken along line AA of FIG. 2, and FIG. 4 is a schematic view of a lowered state of the hood portion of the charcoal grill having a hood for blocking smoke leakage of FIG. 1 It is a perspective view shown.

As shown in FIGS. 1 to 4, the charcoal grill 100 having a hood for blocking smoke leakage according to the first embodiment of the present invention is mounted on the table 11 and inserted into the charcoal. (12) is formed and installed on the table along the edge of the insertion portion 12, a drip tray 10, and an insertion hole 21 installed on the upper side of the drip tray 10 and in communication with the insertion portion 12 A round ring part 20 in which a space 22 is formed inclined in the edge direction and communicates with the spaced space 22 is formed and a space 22 is formed between the water receiving part 10 and a round ring part 20 Roasting grill part 30 installed on the upper part of the ring part 20, and a hood that is installed to be elevating in the direction of the discharge part 23 of the round ring part 20 and inhaling and discharging the smoke discharged through the discharge part 23 Includes part 40.

The table 11 is installed to be supported on a floor surface of a restaurant, etc., and may be installed in various shapes such as a round shape or a square plane for cooking and eating. The table 11 may be provided with a drip tray 10 having an insertion part 12 into which charcoal for charcoal grilling is inserted.

The drip tray 10 may have an insertion part 12 inserted in the center into which charcoal for supplying heat for cooking is inserted.

A plurality of through holes 12a capable of supplying outside air may be formed in the insertion part 12 in a state in which charcoal is inserted. A filling part 13 filled with water for stable cooking during a cooking process may be provided around the edge of the insertion part 12.

A round ring part 20 may be installed on the upper side of the water receiving part 10.

The round ring part 20 may be formed to have a diameter equal to or similar to the diameter of the water receiving part 10 and installed in a state seated on the upper part of the water receiving part 10.

More specifically, the round ring part 20 may be installed on the upper side of the drip tray 10 and may have an insertion hole 21 communicating with the insertion part 12 of the drip tray 10.

The insertion hole 21 is formed through the center of the round ring portion 20 and may be formed to communicate with the insertion portion 12.

The round ring part 20 may be installed to be inclined toward the edge in a state in which a space 22 is formed between the water receiving part 10 in a state seated on the water receiving part 10. In this way, the round ring part 20 is formed to be inclined toward the outer edge, and when oil falls on the surface, the oil does not flow to the charcoal position but flows outward, thereby enabling stable cooking of food.

In addition, in the round ring part 20, the edge and outer edge of the insertion hole 21 are finished with a round-shaped curling part 24, so that an accident such as a hand being cut in the process of washing dishes may not occur.

A discharge part 23 may be formed in the round ring part 20.

The discharge part 23 may be formed to penetrate through one side of the round ring part 20 and may be formed to communicate with the spaced space 22 formed between the water receiving part 10.

In this way, the discharge part 23 is formed in the round ring part 20, the smoke generated from the charcoal is introduced into the spaced space 22 through the through hole 12a of the insertion part 12, and the discharge part 23 ) To be discharged to the outside through the hood portion 40 to be described later.

That is, the smoke is discharged to the outside through the hood part 40 which is closely lowered to the discharge part 23 while flowing into the spaced space 22 formed inside the round ring part 20. It can be discharged stably so that it does not spread.

In addition, the hood portion 40 is raised and lowered from the position of the discharge portion 23 so that smoke can be sucked and discharged, so that the hood portion 40 does not cover the meat during the user's grilling process, so it is easy to secure a view of the meat. Improvement is possible.

The discharge part 23 is exemplarily described to be formed through the round ring part 20 in a square shape, but it is possible to penetrate through various shapes such as a circular shape or a round shape.

The round ring part 20 is installed between the inserting part 12 into which the charcoal is inserted and the grilling grill part 30, and the hood part in a state in which the air vortex is prevented from leaking to the outside. It is possible to discharge through 40).

A grill grill portion 30 may be seated on the upper side of the round ring portion 20.

The grilled grill portion 30 is to be placed on food cooked with a heat source of charcoal, and may be formed to have a diameter size corresponding to the round ring portion 20.

Therefore, the cooked food heated at the central position of the grill part 30 is placed at the edge of the round ring part 20 in a sufficiently cooked state to block direct fire by charcoal, and the cooked product is heated to an appropriate temperature. Can be kept

On the other hand, the hood portion 40 may be installed to be able to rise or fall from the upper side of the discharge portion 23.

More specifically, the hood part 40 is connected to the hood body 41 to which the communication 42 through which smoke generated during the cooking process is discharged is connected to the outside air and is connected to the side of the hood body 41 It may include a suction pipe 43 extending in the direction of the discharge part 23 and having an inlet hole through which the smoke discharged from the discharge part 23 is introduced.

The hood body 41 may be connected in a state in which a communication 42 communicating with outside air is connected to an upper portion, and a suction pipe 43 is branched on a side surface.

The hood body 41 may be installed to be elevated or lowered while being held by the user by hand. The oil pan cap 45 may be coupled to the lower portion of the hood body 41.

The drip tray cap 45 may be detachably installed under the hood body 41 so that oil contained in smoke discharged through the hood body 41 is introduced by its own weight.

Accordingly, the user is recombined to the hood body 41 in a state in which the oil that has flowed in while the oil tray cap 45 has been removed, and the user's satisfaction can be improved by enabling an easy cleaning operation.

The suction pipe 43 may be connected to the side of the hood body 41 in a state extending downward.

The suction pipe 43 may be installed in a state in which one side is connected to the side of the hood body 41 and the other side extends in the direction of the discharge part 23 formed in the round ring part 20.

Accordingly, smoke generated during the cooking process of food discharged from the discharge unit 23 may be introduced through the suction pipe 43 and passed through the hood body 41 and the communication 42 to be discharged to the outside.

Here, the suction pipe 43 may discharge smoke generated in the food cooking process to the outside while the suction pipe 43 is not installed to a position where the food is cooked but is installed to face the discharge unit 23. Therefore, it is possible to prevent the oil, etc. falling through the suction pipe 43 from falling onto the food, so that more hygienic and stable charcoal grilling of food is possible.

In addition, the suction pipe 43 is lifted from the side of the insertion part 12 into which the charcoal is inserted, at the position of the discharge part 23, and can be lifted from the side of the meat-baking position, so it is easy to secure a view in the process of grilling meat.

In addition, the suction pipe 43 is raised and lowered from the position of the discharge part 23 from the side of the insertion part 12 into which the charcoal is inserted, so that the oil does not fall from the suction pipe 43 to the meat so that soot does not occur in the meat. It can prevent the taste from deteriorating. And it can prevent smoke and sparks from being generated by oil drop.

In addition, since the suction pipe 43 is located at a side position of the meat grill, it is possible to secure a field of view when cutting a piece of meat, so that inconvenience does not occur during the cutting process.

As described above, in the charcoal-griller 100 equipped with a hood that blocks the leakage of smoke according to the first embodiment of the present invention, the suction pipe 43 for inhaling and discharging the smoke generated in the food cooking process is located above the food. The smoke can be sucked and discharged from the side of the round ring part 20 without being located in the bar, so that the oil does not fall on the food from the suction pipe 43, so that hygienic charcoal-grilled food can be cooked to improve user satisfaction. This is possible.

5 is a perspective view schematically showing a charcoal grill with a hood for blocking smoke leakage according to a second embodiment of the present invention. 1 to 4 and the same reference numerals refer to the same or similar members having the same or similar functions. Hereinafter, detailed descriptions of the same reference numbers will be omitted.

As shown in FIG. 5, the lighting unit 110 may be installed on the hood body 41 of the charcoal grill 200 having a hood for blocking smoke leakage according to the second embodiment of the present invention.

The lighting unit 110 may be installed on the hood body 41 to enable irradiation of lighting at a char-grilled position. The lighting unit 110 may be applied as an LED lighting and installed on the side of the hood body 41. Accordingly, it is possible to irradiate appropriate lighting at the location of the charcoal grill, and it is possible to cook while checking the cooking state of the food more easily, thereby improving user satisfaction.

Although the preferred embodiments of the present invention have been described above, the present invention is not limited thereto, and it is possible to implement various modifications within the scope of the claims, the detailed description of the invention, and the accompanying drawings. It is natural to fall within the scope of

10...spout 11...table
12...insertion part 12a..through hole
13...filling part 20...round ring part
21...insertion hole 22...separate space
23...discharge part 24..curling part
30...grilled grill part 40...food part
41...hood body 42...pipe
43...Suction pipe 110...Lighting part

Claims (4)

Mounted on the table 11 and inserted in the center, an insert 12 into which charcoal for supplying heat is inserted for cooking is formed, and installed on the table 11 along the edge of the insert 12 A drip tray 10;
An insertion hole 21 is formed on the upper side of the drip tray 10 and in communication with the insertion portion 12, and a space 22 is formed between the drip tray 10 and the edge direction A round ring part 20 which is installed to be inclined and has a discharge part 23 in communication with the spacing space 22, and a round-shaped curling part 24 formed at an edge and an outer edge of the insertion hole 21;
Grilled grill portion 30 installed on the upper portion of the round ring portion 20; And
Including; a hood portion 40 is installed so as to be elevating in the direction of the discharge portion 23 of the round ring portion 20, the smoke discharged through the discharge portion 23 is sucked and discharged,
A plurality of through holes 12a in communication with the spacing space 22 of the round ring part 20 are formed in the insertion part 12 of the drip tray 10, and cooking around the edge of the insertion part 12 In the process, a filling part 13 filled with water for stable cooking is formed,
The hood portion 40,
A hood body 41 to which a communication 42 through which smoke generated in the cooking process is discharged is connected to the outside air;
A suction pipe 43 connected to the side of the hood body 41 and extending in the direction of the discharge part 23 and having an inlet hole through which smoke is introduced;
A charcoal grill with a hood to block smoke leakage, characterized in that it comprises an oil pan cap (45) coupled to a lower portion of the hood body (41).
delete delete The method of claim 1,
A charcoal grill with a hood for blocking smoke leakage, characterized in that a lighting unit 110 is installed below the hood body 41.

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