KR102353435B1 - The production method of convection heated hardwood charcoal smoked barrel meat roaster - Google Patents

Abstract

Charcoal smoked barrel roaster using convection heat consists of a driving part, ventilation part, roasting part, cooling part, heating part, cleaning part, and control part. A continuous open/close motor and a continuous outdoor blower are installed to control smoke exhaust and temperature inside the main body, and a thermometer, lighting, and viewing window are installed in the roasting unit to facilitate the roasting operation, and the cooling unit is equipped with meat oil at the bottom of the roaster. When it falls, it cools the floor so that smoke and soot are not generated, the heating unit installs a blower and a heating coil to keep the internal preheating and meat roasting temperature constant, and the cleaning unit collects oil from the bottom of the body and ashes from the charcoal fire to make it easier A method of manufacturing a charcoal-grilled smoker using convection heat, characterized in that a collection ash tray and an oil tray are installed, and the control unit is equipped with an operation button for operating the roasting machine on the cover of the electric control panel; When using charcoal to grill meat, the cylindrical meat holder larger than the size of the charcoal fire oven rotates around the charcoal fire oven around the charcoal fire oven to grill the meat, so the meat oil does not fall directly into the charcoal fire oven and does not fall directly on the floor around the charcoal fire oven. The meat oil that falls on the floor does not generate smoke or soot due to the cooling of the bottom of the roaster, the oil is removed while the meat is grilling, the juice is maintained, and the smoke of the charcoal is gently absorbed into the meat to bring out the true taste of charcoal-grilled meat. As a charcoal-smoked whole roaster using convection heat that can be maintained, it is a new roasting method that has improved the problems of the existing direct fire roasting method and has the effect of improving public health and dietary culture.

Description

{The production method of convection heated hardwood charcoal smoked barrel meat roaster}

It relates to a method of making a charcoal-grilled meat roaster, which prevents smoke and soot caused by dropping meat oil directly on the charcoal when grilling meat using charcoal, removing oil while grilling meat, and maintaining juiciness, It relates to a method of making a charcoal-smoked whole roaster using convective heat, which allows the smoke of charcoal to penetrate the meat and maintain the true taste of charcoal-grilled meat.

In general, the existing charcoal grill used to grill meat, algae, seafood, and vegetables using charcoal fires by placing a grill or a fire plate on top of the charcoal fire and then cooking by direct fire from the charcoal fire.

If you use a non-perforated grill among existing charcoal grills, smoke and soot are not generated because the meat oil does not fall directly into the oven. It has the true taste of meat, but the meat oil falls directly into the oven, generating smoke and soot.

In addition, when the meat is grilled using the charcoal grill as described above, the effort required to turn the meat over and cook it, and thereby the juice of the meat dries up during the turning process, and the texture of the meat and the true taste of the charcoal-grilled meat are significantly reduced.

In order to solve the above problems, a device for grilling meat while reciprocating left and right at the top of the charcoal fire was developed. have.

In addition, in recent years, there is a blower that discharges smoke and soot generated while grilling meat by installing a chimney at the top of the charcoal fire, and installing suction holes around the charcoal fire to discharge it outdoors. The installation cost is high, there are inconveniences in use, and above all, it hinders the maintenance of the juice of the meat.

It was invented to solve the problems of the prior art as described above, and when meat is grilled using charcoal, it prevents smoke or soot caused by dropping meat oil directly on the charcoal fire, and the oil is removed while grilling meat, An object of the present invention is to provide a method of manufacturing a charcoal-smoked whole roaster using convection heat that maintains the juice and allows the smoke of the charcoal to penetrate the meat to maintain the true taste of the charcoal-grilled meat.

In addition, while the meat is grilling, the meat oil flows down to the cylindrical meat holder and falls to the bottom of the body around the charcoal fire. , an object of the present invention is to provide a method of manufacturing a charcoal smoker using convection heat that can cool the floor by using a water supply valve and a drain valve in a cooling water tank installed outside.

In addition, the cylindrical meat holder allows you to hang the meat in two stages, and it is manufactured by attaching a cone-shaped funnel to the center of the bottom of the cylindrical meat holder to prevent the meat from burning by the direct fire coming up from the charcoal fire. Distributed so that a lot of meat can be evenly roasted with convection heat, and a cylindrical meat holder rotates around the charcoal fire oven around the charcoal fire oven and installs so that the meat is evenly roasted. aim to

In addition, using the temperature difference between the upper and lower parts of the upper and lower parts of the main body composed of a cylindrical column shape, the meat to be heated at high temperature is placed on the upper part of the cylindrical meat holder, and the seafood to be heated at low temperature is placed on the lower part, and unglazed meat is served. An object of the present invention is to provide a method of manufacturing a charcoal-smoked barrel using convection heat that can be stored in the lower layer.

In addition, the tuyere, in which the internal trivet of the charcoal fire is connected with a blow pipe under the central iron plate, is equipped with a manual rotation control lever to control the intensity of the blowing, and the smoke inside the body is discharged through the flue. An object of the present invention is to provide a method of manufacturing a charcoal-fired barrel griller using convection heat that can arbitrarily control the heat of charcoal according to the object to be baked with a smoke open/close motor and a continuous outdoor blower, which is a charcoal fire power control device.

In addition, when preheating the inside of the main body to start the roasting work and opening the opening/closing door for roasting at the proper roasting temperature, the inner temperature of the main body drops sharply, so it takes a lot of time to raise it back to the proper roasting temperature. At this time, because the roasting temperature is not constant, it is difficult to maintain the meat juice and the texture is poor. An object of the present invention is to provide a method for manufacturing a charcoal smoker using convection heat in which a hot wire coil is installed on the left and right sides of the middle wall of the main body chamber.

In addition, the ash tray for collecting the remaining ashes after burning in the charcoal fire is located under the charcoal fire, and the oil drip tray that has fallen on the floor around the charcoal fire is dropped through the oil hole in the bottom of the main body to collect the ash tray. An object of the present invention is to provide a method of manufacturing a charcoal-smoked barrel using convection heat installed next to it.

Other objects of the present invention can be understood through the characteristics of the present invention, can be seen more clearly through the embodiments of the present invention, and can be realized by means and combinations indicated in the claims.

In order to achieve the object to be solved by the present invention as described above, the present invention has the following technical features.

A charcoal smoking barrel using convection heat includes a main body consisting of a cylindrical column-shaped chamber and a jacket, a driving motor installed on the main body jacket, and the driving A right angle reducer connected to a motor, a cylindrical rod-shaped shaft connected to the orthogonal reducer to transmit rotational power, and the shaft is a disk that blocks heat transferred from the body chamber to the shaft The shaft connected to the upper side of the coupling (disk coupling) and connected to the lower side of the disc coupling passes through a ball bearing mounted on a bearing housing and passes through the upper center of the body jacket and the center of the ceiling of the chamber After that, it is connected with the joint of the cylindrical meat hanger of the upper chamber of the chamber, which is called the driving part;

In addition, a stove pipe hole is located on the lower wall surface of the main body chamber for discharging smoke and heat, and the smoke inside the main body is discharged to the flue, and the flue has a flue opening/closing motor ( A stove pipe open and close motor) and a stove pipe air outing blower are installed, and this is called a ventilation unit;

In addition, an analog probe thermometer is installed by penetrating from the upper part of the front upper part of the main body jacket to the upper part of the chamber, the meat to be grilled is hung on a meat skewer in the shape of a coat hanger, the meat skewer is hung on a cylindrical meat stand, and cylindrical meat is installed. The cradle allows you to hang the meat in two stages, and it is manufactured by attaching a cone-shaped funnel to the center of the bottom of the cylindrical meat holders. , A double observing window is installed on the open and close door to check the degree of cooking of meat, and rubber packing to block heat radiation is installed on the edge of the opening and closing door frame. It is called Guibu;

In addition, the bottom of the main body is manufactured as a closed tank, and cooling water is supplied to the inside of the tank. supply device) is installed outside the main body, and a water supply valve and a drain valve are installed in the cooling water tank installed outside, which is called a cooling unit;

In addition, the cylindrical charcoal oven located at the center of the bottom of the main body is seated after wrapping the outside of the oven with heat-resistant adiabatic material, installing a trivet at the bottom of the inside of the charcoal oven, and attaching an iron plate to the center of the trivet. A wind pipe is located just below the central iron plate of the tripod, and the blower pipe is connected to the air outlet of the main body jacket, and a manual rotation control lever that can control the strength of the air blower is installed. , the air supplied through the tuyere is distributed to the periphery of the central iron plate so that the charcoal is ignited uniformly and the charcoal is completely burned. By rapidly descending, heat coils, which are auxiliary heat source electric devices for raising and maintaining the internal temperature of the main body, are installed on the left and right sides of the middle wall of the main body chamber, which is called a heating unit;

In addition, an ashes tray is located under the charcoal fire to collect the remaining ashes after being burned in the bottom center of the main body. An oil tray that can be collected is installed next to the ash tray, which is called a scavenger;

Also, on the upper right side of the front of the main body, there is an operation button that can operate the roasting on the cover of the control board (control board, 制御盤), heated coil button switch A (heated coil button switch), heated coil button switch B, light button switch ( lighting bulb button switch), stove pipe air outing blower button switch, stove pipe open and close dialing switch, meat hanger rotary button switch , this is referred to as the control unit;

As described above, the charcoal-smoked barrel roaster using convection heat consists of a driving unit, a ventilation unit, a roasting unit, a cooling unit, a heating unit, a cleaning unit, and a control unit.

By providing a charcoal-smoked barrel grill using convection heat through a means of solving the above problems, when grilling meat using charcoal, smoke or soot caused by dropping meat oil directly into the charcoal fire is prevented, and the meat is grilled. While the oil is removed, the juiciness of the meat is maintained, and the smoke of the charcoal is absorbed into the meat, which has the effect of maintaining the true taste of the charcoal-smoked meat.

In addition, a heating coil, which is an auxiliary heat source electric device, is installed to raise the internal temperature of the main body and keep it constant, thereby maintaining the texture and juiciness of the meat.

In addition, there is an effect of preventing smoke and soot generated by high temperature when meat oil falls on the floor by installing a cooling water supply device.

In addition, the heat of charcoal can be arbitrarily adjusted according to the object to be grilled through a separate charcoal fire power control device, the manual rotation control lever of the tuyere, the flue opening/closing motor, and the flue outdoor blower. It reduces the temperature difference and cooks food evenly.

1 is a perspective view of a charcoal smoker using convection heat.
Figure 2 is an exploded perspective view of a charcoal smoker using convection heat.
3 is a cross-sectional view of a charcoal smoker using convection heat.
Figure 4 is a partial view of the driving part of the charcoal smoker using convection heat.
Figure 5 is a partial view of the ventilation part of the charcoal smoker using convection heat.
Figure 6 is a partial view of the roasting part of the charcoal-smoked barrel using convection heat.
7 is a partial view of a cooling unit and a heating unit of a charcoal smoker using convection heat.
8 is a heating diagram of the heating part of the charcoal smoked barrel using convection heat.
Figure 9 is a partial view of the cleaning unit of the charcoal smoker using convection heat.
Figure 10 is a piping diagram of the oil pan of the charcoal smoker using convection heat.
11 is a detailed view of the electric control panel and operation buttons of the charcoal-smoking barrel using convection heat.
12 is a detailed view of the meat holder and the meat rack of the charcoal-smoked barrel using convection heat.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS [0012] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS [0016] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS [0023] Reference is made to the accompanying drawings, which show by way of illustration specific embodiments in which the present invention may be practiced. The embodiments are described in sufficient detail to enable those skilled in the art to practice the present invention. It should be understood that various embodiments of the present invention are different but need not be mutually exclusive. For example, specific shapes, structures, and characteristics described herein may be implemented in other embodiments without departing from the spirit and scope of the present invention with respect to this embodiment. In addition, it should be understood that the position or arrangement of individual components in each published embodiment may be changed without departing from the spirit and scope of the present invention. Accordingly, the following detailed description is not intended to be taken in a limiting sense, and the scope of the present invention is limited only by the appended claims, along with all scopes equivalent to those claimed. Like reference numerals in the drawings refer to the same or similar functions throughout the various aspects. The present invention will be described in detail by describing preferred embodiments of the present invention with reference to the accompanying drawings.

1 to 12 are a perspective view, an exploded perspective view, a cross-sectional view, a partial view, a plumbing view, and a detailed view of a charcoal smoker using convection heat according to an embodiment.

The manufacturing method of the charcoal smoker using convection heat is to fill the space between the cylindrical column-shaped Ø700mm chamber and Ø800mm jacket with 50mm heat-resistant adiabatic material. A main body (10), a 220V/250W 10~20rpm driving motor 11 installed on the upper part of the body jacket, and a Ø8mm solid shaft of the driving motor are orthogonal reducers It is connected to the Ø9mm hollow shaft of the right angle reducer (12), and the Ø17mm hollow shaft opposite the orthogonal reducer is a stainless cylindrical rod-shaped shaft (13) Ø16mm solid that transmits rotational power. The shaft is connected to the shaft, and the Ø16mm solid shaft opposite the shaft is connected to the Ø17mm hollow shaft above the disk coupling 14 that blocks vibration, shock, and heat transmitted from the body chamber to the shaft, and the disk coupling The lower Ø26mm hollow shaft is connected to the shaft Ø25mm solid shaft, and the Ø25mm solid shaft shaft passes through the SUS440C heat-resistant special steel Ø26mm ball bearing mounted on the bearing housing (15) for high heat and high loads, and the After passing through the center of the upper part and the center of the ceiling of the chamber, there is a driving part that connects to the Ø26mm joint of the Ø420mm X 600mm cylindrical meat hanger (16) above the chamber; (See Fig. 4)

In addition, a Ø80mm stove pipe hole 17 is located on the lower wall surface of the main body chamber for discharging smoke and heat, and the smoke inside the main body is exhausted through the flue, and the flue can control the internal temperature of the main body. There is a ventilation part for installing a 220V/14W 2.5rpm stove pipe open and close motor (18) and a 220V/55W stove pipe air outing blower (19); (refer to Fig. 5)

In addition, an analog probe thermometer (20) is installed by penetrating from the upper part of the front upper part of the main body jacket to the upper part of the chamber, and the meat to be grilled is hung on a meat skewer (21) in the shape of a 300mm X 350mm coat hanger (21). is hung on a Ø420mm X 600mm cylindrical meat holders, and the cylindrical meat holders can be hung on two levels of top and bottom. A 220V/60W high-temperature lighting bulb (23) for high temperature to illuminate is installed to facilitate the roasting process, and the 600mm X 850mm open and close door (24) has a 300mm X A 300mm double observing window (25) is installed, and the rim of the opening/closing door has a grilling part to install a rubber packing (26) that blocks heat radiation; (refer to Fig. 6)

In addition, the bottom of the main body is manufactured with a closed tank (27), and cooling water is supplied to the inside of the tank, and when meat oil falls on the floor, a cooling water supply device that cools the floor so as not to generate smoke due to high temperature A cooling water supply device (28) is installed on the outside of the main body, and a water supply valve (29) and a drain valve (30) are installed in the externally installed 200mm X 300mm X 100mm (6L) coolant tank. There is a cooling unit to install; (see FIGS. 7 and 12)

In addition, the Ø200mm cylindrical charcoal fire oven 31 located in the center of the inner bottom of the body is seated after wrapping the outside of the oven with a 50mm heat-resistant adiabatic material 32, and a Ø200mm tripod ( trivet) (33) is installed and the trivet is produced by attaching a Ø80 mm iron plate to the center of the trivet. The tuyere is equipped with a manual rotation control lever (35) capable of controlling the strength of the blower, and the air supplied through the tuyere is distributed to the periphery of the central iron plate to ignite the charcoal uniformly and completely burn the charcoal. 1.5㎾ nichrome, an auxiliary heat source electrical device to raise and maintain the internal temperature of the body due to a sharp drop in internal temperature when preheating the body and opening the door for roasting work There is a heating part for installing two heat coils 36 on the left and right sides of the middle wall of the body chamber; (refer to FIGS. 7 and 8)

In addition, a 300mm X 200mm X 550mm (33L) ashes tray (37) that collects the ash remaining after being burned in the charcoal fire in the center of the bottom of the main body is located under the charcoal fire, and the meat oil that has fallen on the floor around the charcoal fire is on the floor. There is a cleaning unit that installs a 200mm X 200mm X 300mm (12L) oil tray (39) next to the ash tray that can be dropped and collected through 4 oil holes (38) of Ø25mm. ; (refer to FIGS. 9 and 10)

Also, on the upper right side of the front of the main body, there is an operation button to operate the roasting on the cover (40) of the control board (control board, 制御盤) ① Heated coil button switch A (41), ② Heated coil Button switch B(42), ③Lighting bulb button switch(43), ④Stove pipe air outing blower button switch(44), ⑤Stove pipe open and close dialing switch) (45), ⑥ there is a control unit equipped with a meat hanger rotary button switch (46); (see Fig. 11);

As described above, the charcoal-smoked barrel roaster using convection heat is constructed and manufactured with a driving unit, a ventilation unit, a roasting unit, a cooling unit, a heating unit, a cleaning unit, and a control unit;
The manufacturing process of the charcoal smoked barrel roaster is to build a 900mm X 800mm X 1,850mm square pillar with a thickness of 1.5T, a 50mm X 50mm square pipe, and connect each 700mm long square pipe between the left and right sides of the lower end of the square pillar. Connect 800 mm-long square pipes between the rear of the lower end of the column to make a digut-shaped floor frame, and place a 700 mm-long square pipe between the left and right 350 mm above from the lower end of the rectangular column and 800 mm-length square pipe between the front and rear sides. Connect each pipe in a square shape and space 360 mm apart in the center of each pipe to make a lower frame by connecting two 700 mm long square pipes between the front and back sides. Each pipe with a length of 700 mm in between and a square pipe of length 800 mm between the front and rear sides is connected in a square shape, and the upper frame is manufactured to produce the main frame, and the body 10 has a thickness of 1T and a Ø700 mm X 1,050 mm chamber and thickness. A 1T, Ø800㎜ X 1,100㎜ jacket is made in the form of a double cylindrical column, the bottom is sealed by welding a 1T thick, Ø800㎜ lower plate, and the upper part of the chamber is sealed by welding a 1T thick, Ø700㎜ upper plate and a 50㎜ heat-resistant insulation material. Fill the jacket with 1T thick, Ø800mm top plate and seal it up, and the door frame is 250mm from the top of the front body and 100mm from the bottom, 500mm X 750mm is manufactured on the wall of the body, and the stainless steel cylindrical rod of the driving part A Ø28 mm shaft hole is drilled in the center of the ceiling of the body so that the Ø25 mm shaft 13 in the shape can pass through. The main body is drilled at a height of 50 mm from the floor, and the high-temperature 220V/60W lighting lamp 23 for the roasting part is a built-in type composed of a high-temperature heat-resistant glass cover by drilling a 50 mm X 80 mm hole on the side of the opening and closing door 300 mm from the center of the ceiling of the body. and the installation place of the analog probe thermometer 20 is 150 mm from the upper center of the front of the main body. A Ø16mm hole is drilled at the bottom point, and the sealed tank 27 of the cooling unit is manufactured in a sealed type by welding a 1T, 800mm X 800mm X 500mm stainless steel square container with the same area as the bottom surface of the body. The cylindrical charcoal fire oven 31 is manufactured by attaching a Ø80 mm iron plate to the center of a Ø200 mm tripod 33 installed at the bottom of the 200 mm deep, and between a double cylindrical tube with a thickness of 1T, Ø225 mm X 300 mm and Ø 275 mm X 300 mm. After filling the tube with a 50 mm heat-resistant insulating material (32), inserting it into the manufactured tube, and assembling it in one piece, drill a Ø275 mm hole in the center of the bottom of the main body and insert and fix it. Based on the , drill 4 Ø15mm holes on the wall of the body at a height of 450mm from the bottom of the body in the center opposite to at an interval of 80mm from the left and right, and connect the 2m length to the left top and bottom holes in a U shape, and 2m in length to the right top and bottom holes. Connected in a U shape and fixed to the wall, and the 4 oil holes 38 of Ø25mm of the cleaning unit are drilled at a point 100mm away from the body wall on all sides of the bottom of the body, and the 4 holes of Ø25mm are Ø16mm oil Connect to the collection pipe, connect 4 oil collection pipes to 1 Ø36mm pipe, and connect the faucet type opening/closing valve to the Ø36mm pipe. The main frame is completed after installing the left and right frames by connecting each of the two 800 mm long pipes between the left and right with an interval of 50 mm in the center of the upper frame;
In addition, at the center of the two left and right frames installed at the central point of the upper frame of the main body, at a distance of 300 mm from side to side, build 4 pillars with a height of 165 mm with a 1.5T, 50 mm x 50 mm pipe, and put the thickness on the 4 pillars. 1T, 300mm x 300mm drive motor bed is installed, 220V/250W 10~20rpm drive motor 11 is connected to orthogonal speed reducer 12 to be seated in the center of the drive motor bed with the shaft as the center, and bearing housing ( 15) is seated in the center of the left and right frames of the upper part of the body around the shaft, the Ø8 mm solid shaft of the drive motor is connected to the Ø9 mm hollow shaft of the orthogonal type reducer 12, and the Ø17 mm hollow shaft opposite the orthogonal type reducer rotates A stainless cylindrical rod-shaped shaft 13 that transmits power is connected to a Ø16 mm solid shaft, and the Ø16 mm solid shaft opposite to the shaft is connected to a Ø17 mm hollow shaft above the disc coupling 14, and the lower side of the disc coupling The Ø26㎜ hollow shaft is connected to the shaft Ø25㎜ solid shaft, and the Ø25㎜ solid shaft shaft passes through the SUS440C heat-resistant special steel Ø26㎜ ball bearing for high heat and high load mounted on the bearing lower housing (15) and has a Ø28㎜ shaft hole in the center of the ceiling of the body. After passing through, it is connected with the Ø26mm joint of the Ø420mm X 600mm cylindrical meat holder 16 on the upper body to complete the driving part;
In addition, a 220V/14W 2.5rpm communication opening/closing motor (18) and a 220V/55W communication outdoor blower (19) are installed in a communication hole (17) with an inner diameter of Ø80㎜ on the bottom wall of the main body. complete wealth;
In addition, the Ø26mm joint of the cylindrical meat holder manufactured by attaching a Ø200mm funnel 22 to the lower center of the Ø420mm X 600mm cylindrical meat holder 16 and the Ø25mm shaft of the driving unit are connected, and the front exterior of the square main frame attaching the exterior panel molded to the position in advance, the probe thermometer 20 penetrates the probe rod through the exterior panel hole and the pre-drilled body hole to fix and attach to complete the roasting part;
In addition, a water supply valve 29 and a drain valve 30, a drain valve connected to the drain valve, and an automatic water supply device, a ball valve located at a height of 800 mm from the floor outside the main body at a point of 135° on the left rear side of the opening/closing door. Install the attached 200 mm X 300 mm X 100 mm (6ℓ) cooling water supply device 28, and install a Ø16 mm supply and drain pipe in the body sealed tank 27, and Ø16 mm supply and drain of the cooling water supply device The cooling part is completed by connecting the valve and the Ø16mm supply and drain pipe of the sealed tank with a stainless steel bellows hose;
In addition, a blow pipe 34 with a thickness of 1T and a Ø50 mm is located just below the Ø80 mm central iron plate of the trivet 33, and the blow pipe is connected to the manual rotation control lever 35 installed at the bottom of the exterior panel of the front body to complete the heating unit. and;
In addition, there is a 300mm X 200mm X 550mm (33ℓ) ash tray (37) inside the opening door at the lower front of the exterior panel and a 200㎜ X 200㎜ X 300㎜ (12ℓ) oil drip tray (39) next to the ash tray (39). ) to complete the cleaning unit;
In addition, the electric control panel 40 of the 200 mm X 250 mm built-in control unit is installed on the upper right side of the front exterior panel of the main body, and ① heated wire coil button switch A 41 installed on the electric control panel cover is the left side of the nichrome heated wire coil 36. Connect to the electric wire, ② the hot wire coil button switch B (42) is connected to the right wire of the nichrome hot wire coil (36), ③ the lighting button switch (43) is connected to the electric wire of the lighting lamp (23), ④ the outdoor blower The button switch 44 is connected to the electric wire of the communication outdoor blower 19, ⑤ the communication opening/closing dial switch 45 is connected to the electric wire of the communication opening and closing motor 18, ⑥ the meat holder rotary button switch 46 is driven connected to the electric wire of the motor 11 to complete the control unit;
Finally, on the exterior panel of the door frame to be engaged with the 600mm X 850mm semi-inserted opening/closing door 24 with the 300mm X 300mm double visible window 25 of the grilling section and the rubber packing 26 installed on the rim of the opening and closing door. Attach a hinge to the left side of the door frame to connect the opening/closing door, and attach the locking device for the opening/closing door to the right side. Attach the exterior panel to the main frame, and put 800mm X 900mm X 200mm left and right cross-shaped caps on the top of the main frame, and a Ø150mm rotary brake caster and leveling foot at the bottom of the bottom frame 4 A method of manufacturing a charcoal-smoked barrel using convection heat, characterized in that it is completed by installing a dog.

In addition, referring to the drawings, roasting meat is made in the space of 140 mm between the wall surface of the main body chamber and the cylindrical meat holder 16 and the space of the cylindrical meat holder and the transverse circle holder, and the meat is cooked in the charcoal fire oven (31). It is grilled with convection heat due to charcoal fire, and since the Ø420mm cylindrical meat holder 16 is larger than the Ø200mm charcoal fire oven 31, while the meat is cooked while the cylindrical meat holder 16 rotates, the meat oil is poured directly into the charcoal fire oven 31. It does not fall, but falls on the floor of the surrounding space of the charcoal fire oven 31, and since the meat oil cools the floor with the cooling water supply device 28 installed outside the main body, the generation of smoke and soot is prevented.

In addition, since the charcoal smoked barrel roaster using convection heat is produced by attaching a Ø200mm cone-shaped funnel 22 to the center of the lower center of the cylindrical meat holder 16, it prevents the meat from being burned by direct fire coming up from the charcoal fire. By dispersing it, it allows a lot of meat to be grilled evenly with convective heat, and it can retain the juice that is difficult to preserve when exposed to heat for a long time, and the smoke of charcoal can penetrate the meat to maintain the true taste of charcoal-grilled meat.

In addition, by installing the communication hole 17 for discharging the smoke and heat of the charcoal fire on the lower wall of the main body chamber, the smoke and heat inside the main body are convected to move up and down, and the meat is moved by the rotation of the cylindrical meat holder 16. It receives even heat and cooks evenly to double the taste of the meat, and the smoke of the charcoal can penetrate the meat, maintaining the true taste of charcoal-grilled meat.

In addition, when solid fuel is placed on the central iron plate of the sambal (33) of the charcoal fire oven (31) and ignited, and charcoal is put in, the air supplied from the blowing pipe (34) immediately below the sambal (31) is dispersed to the periphery of the central iron plate. By uniformly igniting the fuel, the internal temperature of the body can be quickly raised, and the charcoal can be completely burned.

In addition, using the 40~60℃ temperature difference between the upper and lower parts of the main body of the charcoal smoked barrel using convection heat, the meat to be heated at high temperature is placed on the upper part of the cylindrical meat holder, and the seafood to be heated at low temperature is placed on the lower part, and unglazed meat can be stored in the lower part, and can maintain a constant temperature by manipulating ① heating coil button switch A (41), ② heating wire coil button switch B (42) and ⑤ pipe opening/closing dial switch (45). You can adjust the cooking speed of charcoal-grilled meat.

In addition, the operation method of the charcoal smoker using convection heat is to open the water supply valve (29) of the cooling water tank, close the drain valve (30), ) and ②heat wire coil button switch B(42), preheat to 200℃ while checking with the analog probe thermometer (20), open the manual rotation control lever (35), ③light button switch (43), ⑤open and close the pipe Turn on the dial switch 45, ignite the solid fuel in the charcoal fire oven 31, put a small amount of charcoal, ⑥ turn on the button switch 44 of the flue outdoor blower, fully ignite the charcoal, and then add additional charcoal If it is ignited and kept above 280℃ with the analog probe thermometer (20), turn off ① the hot wire coil button switch A (41) and ⑥ the continuous outdoor blower button switch (44), open the opening/closing door (24), and put the meat to be grilled (21) on the cylindrical meat holder (16), close the opening/closing door (24), ④ turn on the meat holder rotary button switch (46), check the analog probe thermometer (20), After additional input, turn on and operate ⑤ the chimney opening/closing dial switch (45). If the temperature is maintained at 250℃, close the manual rotation control lever (35), and turn on ② heated wire coil button switch B(42) and ⑤ chimney opening/closing dial switch (45). Turn off and cook the meat.

In addition, unglazed meat grills about 70-80% of the meat, unglazed lamb ribs, lamb legs, and pork ribs are grilled at 250℃ for 30 minutes, and finished grilling at 250-280℃ for 40-50 minutes. Bake for 10~15 minutes at 250℃ for complete unglazing.

In addition, unglazed pork samgyeopsal is baked at 250-280 ° C for 10 minutes, complete roasting is baked at 250-280 ° C for 15 minutes, and when unglazed, it is baked at 250 ° C for 5 to 10 minutes.

Also, grill the lobster at 250℃ for 7-10 minutes.

On the other hand, as shown in the examples, charcoal smoked barrel-grilled using convection heat mainly exemplifies meat, but this is not limited to meat. can

With respect to the embodiments of the present invention posted above, specific structural or functional descriptions are only exemplified for the purpose of explaining the embodiments of the present invention, and the embodiments of the present invention may be implemented in various forms and the text It should not be construed as being limited to the embodiments described in .

In addition, the present invention can make various changes and can have various forms, and specific embodiments are illustrated in the drawings and described in detail in the text, but this is not intended to limit the present invention to a specific publication form, It should be understood to include all modifications, equivalents and substitutes included in the spirit and scope of the present invention.

Charcoal smoked barrel-grilling using convection heat is generally used for charcoal grilling at restaurants. The charcoal-grilling device installed at each table takes a lot of space and money, and requires a lot of effort and direct roasting of charcoal to each table. Due to the burning of meat, the waste of meat and charcoal is large, the time required to cook the meat is long, the rotation speed of the table leading to sales is slow, and the odor generated during the process of grilling the meat soaks into the clothes and gives discomfort to the surroundings. On the other hand, while there is a problem of avoidance, the charcoal smoked whole roasting machine uses convection heat instead of direct fire in the kitchen to burn a large amount of meat in a short time without burning a large amount of meat in a short time. Since meat is airlifted to each table, you can feel the true taste of meat cleanly in a comfortable environment, save charcoal and meat, rotate the table quickly, and have the advantages of not smelling clothes. It is considered to be highly likely to be used as an alternative to solving the problem.

10: body
11: drive motor
12: orthogonal reducer
13: shaft
14: disc coupling
15: bearing housing
16: cylindrical meat holder
17: communication hole
18: flue open/close motor
19: continuous outdoor blower
20: analog probe thermometer
21 : meat platter
22 : funnel
23: light
24: opening and closing door
25 : Visible window
26: rubber packing
27: sealed tank
28: cooling water supply device
29: water supply valve
30: drain valve
31 : charcoal fire
32: heat-resistant insulation
33 : tripod
34: blow pipe
35: rotation control lever
36: heated coil
37: ash tray
38: oil hole
39: oil drip tray
40: electric control panel
41: heated coil button switch A
42: heated coil button switch B
43: light button switch
44: continuous outdoor blower button switch
45: communication opening/closing dial switch
46: meat holder rotary button switch

Claims (10)

Charcoal smoked barrel using convection heat,
A main body 10 composed of a cylindrical column-shaped chamber and a jacket, a driving motor 11 installed on the main body jacket, and a driving motor connected to the main body 10 A right angle reducer (12), a cylindrical rod-shaped shaft (13) that is connected to the orthogonal reducer and transmits rotational power, and the shaft is the heat transferred from the body chamber to the shaft The shaft connected to the upper side of the blocking disc coupling 14, and the shaft connected to the lower side of the disc coupling, passes through a ball bearing mounted on a bearing housing 15 to form the body jacket. After passing through the center of the upper part and the center of the ceiling of the chamber, it is connected with the joint of the cylindrical meat hanger 16 of the upper part of the chamber, which is called a driving part;
In addition, a stove pipe hole (17) capable of discharging smoke and heat is located on the lower wall surface of the main body chamber, and the smoke inside the body is discharged through a flue, and the flue is a flue that can control the internal temperature of the main body A stove pipe open and close motor (18) and a stove pipe air outing blower (19) are installed, and this is called a ventilation unit;
In addition, an analog probe thermometer (20) is installed by penetrating from the upper part of the front upper part of the main body jacket to the upper part of the chamber, and the meat to be grilled is hung on a meat skewer (21) in the shape of a coat hanger, and the meat skewer is cylindrical meat. It is hung on the cradle, and the cylindrical meat holders can be hung in two tiers at the top and bottom, and a cone-shaped funnel (22) is attached to the center of the bottom of the cylindrical meat holders, and a lighting bulb to illuminate the inside of the body (23) is installed to facilitate the roasting operation, and a double observing window (25) is installed in the open and close door (24) to check the degree of cooking of meat, and the opening and closing door Frame frame is installed with rubber packing (rubber packing) (26) to block heat dissipation, which is called a grill;
In addition, the bottom of the main body is manufactured with a closed tank (27), and cooling water is supplied to the inside of the tank, and when meat oil falls on the floor, a cooling water supply device that cools the floor so as not to generate smoke due to high temperature (cooling water supply device) (28) is installed outside the main body, and a water supply valve (29) and a drain valve (30) are installed in the cooling water tank installed outside, and this is called a cooling unit. and;
In addition, the cylindrical charcoal oven 31 located in the center of the bottom of the main body is seated after wrapping the outside of the oven with a heat-resistant adiabatic material 32, and a trivet 33 is located at the bottom of the inside of the charcoal oven. The trivet is manufactured by attaching an iron plate to the center of the trivet, and a wind pipe (34) is located just below the central iron plate of the tripod, and the blowing pipe is connected to the air outlet of the main body jacket, and the air outlet is capable of adjusting the strength of the blowing. A manual rotation control lever (35) is installed, and the air supplied through the tuyere is distributed to the periphery of the central iron plate to ignite the charcoal uniformly and completely burn the charcoal. When the opening/closing door is opened for roasting, the internal temperature of the main body drops rapidly, and a heat coil (36), an auxiliary heat source electric device for raising and maintaining the internal temperature of the main body, is installed on the middle wall of the main body chamber. It is installed left and right, and it is called a heating part;
In addition, an ashes tray (37) for collecting the remaining ashes after being burned in the bottom center of the main body is located under the charcoal fire oven, and the meat oil that has fallen on the floor around the charcoal fire oven is removed from the oil hole in the bottom ( 38), an oil tray (39) that can be dropped and collected is installed next to the ash tray, which is called a cleaner;
In addition, on the upper right side of the front of the main body, there is an operation button that can operate the roasting on the cover of the electric control panel (40) ① heated coil button switch A (heated coil button switch) (41), ② heated coil Button switch B(42), ③Lighting bulb button switch(43), ④Stove pipe air outing blower button switch(44), ⑤Stove pipe open and close dialing switch) (45), ⑥ meat hanger rotary button switch (meat hanger rotary button switch) (46) is provided, which is called a control unit;
As described above, it is composed of a driving unit, a ventilation unit, a roasting unit, a cooling unit, a heating unit, a cleaning unit, and a control unit. In the method of manufacturing a charcoal smoked barrel using convection heat,
A main body 10 made of stainless steel filled with a 50mm heat-resistant adiabatic material in the space between a Ø700mm chamber and a Ø800mm jacket in the form of a cylindrical column, and an upper portion of the jacket A 220V/250W 10~20rpm driving motor 11 installed in the (hollow shaft, 中空軸), the Ø17mm hollow shaft opposite the orthogonal type reducer is connected to a Ø16mm solid shaft with a stainless cylindrical rod-shaped shaft 13 that transmits rotational power, and the Ø16mm solid shaft opposite the shaft is The upper Ø17mm hollow shaft of the disk coupling 14 that blocks vibration, shock, and heat transmitted from the body chamber to the shaft is connected, and the lower Ø26mm hollow shaft of the disk coupling is connected to the shaft Ø25mm solid shaft, The Ø25mm solid shaft shaft passes through the SUS440C heat-resistant special steel Ø26mm ball bearing mounted on the bearing housing (15) and passes through the upper center of the main body jacket and the center of the ceiling of the chamber. There is a driving part that connects with the Ø26mm joint of the Ø420mm X 600mm cylindrical meat hanger (16) on the upper part of the chamber;
In addition, a Ø80mm stove pipe hole 17 is located on the lower wall surface of the main body chamber for discharging smoke and heat, and the smoke inside the main body is exhausted through the flue, and the flue can control the internal temperature of the main body. 220V/14W 2.5rpm stove pipe open and close motor (18) and 220V/55W stove pipe air outing blower (19) installed ventilation part;
In addition, an analog probe thermometer (20) is installed by penetrating from the upper part of the front upper part of the main body jacket to the upper part of the chamber, and the meat to be grilled is hung on a meat skewer (21) in the shape of a 300mm X 350mm coat hanger (21). is hung on a Ø420mm X 600mm cylindrical meat holders, and the cylindrical meat holders can be hung on two levels of top and bottom. A 220V/60W high-temperature lighting bulb (23) for high temperature to illuminate is installed to facilitate the roasting process, and the 600mm X 850mm open and close door (24) has a 300mm X 300mm double observing window (25) is installed, and the rim of the opening/closing door has a grilled part to install a rubber packing (26) to block heat dissipation;
In addition, the bottom of the main body is manufactured with a closed tank (27), and cooling water is supplied to the inside of the tank, and when meat oil falls on the floor, a cooling water supply device that cools the floor so as not to generate smoke due to high temperature A cooling water supply device (28) is installed on the outside of the main body, and a water supply valve (29) and a drain valve (30) are installed in the externally installed 200mm X 300mm X 100mm (6L) coolant tank. There is a cooling unit to install;
In addition, the Ø200mm cylindrical charcoal fire oven 31 located in the center of the inner bottom of the body is seated after wrapping the outside of the oven with a 50mm heat-resistant adiabatic material 32, and a Ø200mm tripod ( trivet) (33) is installed and the trivet is produced by attaching a Ø80 mm iron plate to the center of the trivet. The tuyere is equipped with a manual rotation control lever (35) capable of controlling the strength of the blower, and the air supplied through the tuyere is distributed to the periphery of the central iron plate to ignite the charcoal uniformly and completely burn the charcoal. 1.5㎾ nichrome, an auxiliary heat source electrical device to raise and maintain the internal temperature of the body due to a sharp drop in internal temperature when preheating the body and opening the door for roasting work There is a heating unit for installing two heat coils 36 on the left and right sides of the middle wall of the body chamber;
In addition, a 300mm X 200mm X 550mm (33L) ashes tray (37) that collects the ash remaining after being burned in the charcoal fire in the center of the bottom of the main body is located under the charcoal fire, and the meat oil that has fallen on the floor around the charcoal fire is on the floor. There is a cleaning unit that installs a 200mm X 200mm X 300mm (12L) oil tray (39) next to the ash tray that can be dropped and collected through 4 oil holes (38) of Ø25mm. ;
Also, on the upper right side of the front of the main body, there is an operation button to operate the roasting on the cover of the electric control panel (40): ① Heated coil button switch A (41), ② Heated coil Button switch B(42), ③Lighting bulb button switch(43), ④Stove pipe air outing blower button switch(44), ⑤Stove pipe open and close dialing switch) (45), ⑥ meat hanger rotary button switch (meat hanger rotary button switch) (46) is equipped with a control unit;
As described above, the charcoal-smoked barrel roaster consists of a driving unit, a ventilation unit, a roasting unit, a cooling unit, a heating unit, a cleaning unit, and a control unit;
The manufacturing process of the charcoal smoked barrel roaster is to build a 900mm X 800mm X 1,850mm square pillar with a thickness of 1.5T, a 50mm X 50mm square pipe, and connect each 700mm long square pipe between the left and right sides of the lower end of the square pillar. Connect 800 mm-long square pipes between the rear of the lower end of the column to make a digut-shaped floor frame, and place a 700 mm-long square pipe between the left and right 350 mm above from the lower end of the rectangular column and 800 mm-length square pipe between the front and rear sides. Connect each pipe in a square shape and space 360 mm apart in the center of each pipe to make a lower frame by connecting two 700 mm long square pipes between the front and back sides. Each pipe with a length of 700 mm in between and a square pipe of length 800 mm between the front and rear sides is connected in a square shape, and the upper frame is manufactured to produce the main frame, and the body 10 has a thickness of 1T and a Ø700 mm X 1,050 mm chamber and thickness. A 1T, Ø800㎜ X 1,100㎜ jacket is made in the form of a double cylindrical column, the bottom is sealed by welding a 1T thick, Ø800㎜ lower plate, and the upper part of the chamber is sealed by welding a 1T thick, Ø700㎜ upper plate and a 50㎜ heat-resistant insulation material. Fill the jacket with 1T thick, Ø800mm top plate and seal it up, and the door frame is 250mm from the top of the front body and 100mm from the bottom, 500mm X 750mm is manufactured on the wall of the body, and the stainless steel cylindrical rod of the driving part A Ø28 mm shaft hole is drilled in the center of the ceiling of the body so that the Ø25 mm shaft 13 in the shape can pass through. The main body is drilled at a height of 50 mm from the floor, and the high-temperature 220V/60W lighting lamp 23 for the roasting part is a built-in type composed of a high-temperature heat-resistant glass cover by drilling a 50 mm X 80 mm hole on the side of the opening and closing door 300 mm from the center of the ceiling of the body. and the installation place of the analog probe thermometer 20 is 150 mm from the upper center of the front of the main body. A Ø16mm hole is drilled at the bottom point, and the sealed tank 27 of the cooling unit is manufactured in a sealed type by welding a 1T, 800mm X 800mm X 500mm stainless steel square container with the same area as the bottom surface of the body. The cylindrical charcoal fire oven 31 is manufactured by attaching a Ø80 mm iron plate to the center of a Ø200 mm tripod 33 installed at the bottom of the 200 mm deep, and between a double cylindrical tube with a thickness of 1T, Ø225 mm X 300 mm and Ø 275 mm X 300 mm. After filling the tube with a 50 mm heat-resistant insulating material (32), inserting it into the manufactured tube, and assembling it in one piece, drill a Ø275 mm hole in the center of the bottom of the main body and insert and fix it. Based on the , drill 4 Ø15mm holes on the wall of the body at a height of 450mm from the bottom of the body in the center opposite to at an interval of 80mm from the left and right, and connect the 2m length to the left top and bottom holes in a U shape, and 2m in length to the right top and bottom holes. Connected in a U shape and fixed to the wall, and the 4 oil holes 38 of Ø25mm of the cleaning unit are drilled at a point 100mm away from the body wall on all sides of the bottom of the body, and the 4 holes of Ø25mm are Ø16mm oil Connect to the collection pipe, connect 4 oil collection pipes to 1 Ø36mm pipe, and connect the faucet type opening/closing valve to the Ø36mm pipe. The main frame is completed after installing the left and right frames by connecting each of the two 800 mm long pipes between the left and right with an interval of 50 mm in the center of the upper frame;
In addition, at the center of the two left and right frames installed at the central point of the upper frame of the main body, at a distance of 300 mm from side to side, build 4 pillars with a height of 165 mm with a 1.5T, 50 mm x 50 mm pipe, and put the thickness on the 4 pillars. 1T, 300mm x 300mm drive motor bed is installed, 220V/250W 10~20rpm drive motor 11 is connected to orthogonal speed reducer 12 to be seated in the center of the drive motor bed with the shaft as the center, and bearing housing ( 15) is seated in the center of the left and right frames of the upper part of the body around the shaft, the Ø8 mm solid shaft of the drive motor is connected to the Ø9 mm hollow shaft of the orthogonal type reducer 12, and the Ø17 mm hollow shaft opposite the orthogonal type reducer rotates A stainless cylindrical rod-shaped shaft 13 that transmits power is connected to a Ø16 mm solid shaft, and the Ø16 mm solid shaft opposite to the shaft is connected to a Ø17 mm hollow shaft above the disc coupling 14, and the lower side of the disc coupling The Ø26㎜ hollow shaft is connected to the shaft Ø25㎜ solid shaft, and the Ø25㎜ solid shaft shaft passes through the SUS440C heat-resistant special steel Ø26㎜ ball bearing for high heat and high load mounted on the bearing lower housing (15) and has a Ø28㎜ shaft hole in the center of the ceiling of the body. After passing through, it is connected with the Ø26mm joint of the Ø420mm X 600mm cylindrical meat holder 16 on the upper body to complete the driving part;
In addition, a 220V/14W 2.5rpm communication opening/closing motor (18) and a 220V/55W communication outdoor blower (19) are installed in a communication hole (17) with an inner diameter of Ø80㎜ on the bottom wall of the main body. complete wealth;
In addition, the Ø26mm joint of the cylindrical meat holder manufactured by attaching a Ø200mm funnel 22 to the lower center of the Ø420mm X 600mm cylindrical meat holder 16 and the Ø25mm shaft of the driving unit are connected, and the front exterior of the square main frame attaching the exterior panel molded to the position in advance, the probe thermometer 20 penetrates the probe rod through the exterior panel hole and the pre-drilled body hole to fix and attach to complete the roasting part;
In addition, a water supply valve 29 and a drain valve 30, a drain valve connected to the drain valve, and an automatic water supply device, a ball valve located at a height of 800 mm from the floor outside the main body at a point of 135° on the left rear side of the opening/closing door. Install the attached 200 mm X 300 mm X 100 mm (6ℓ) cooling water supply device 28, and install a Ø16 mm supply and drain pipe in the body sealed tank 27, and Ø16 mm supply and drain of the cooling water supply device The cooling part is completed by connecting the valve and the Ø16mm supply and drain pipe of the sealed tank with a stainless steel bellows hose;
In addition, a blow pipe 34 with a thickness of 1T and a Ø50 mm is located just below the Ø80 mm central iron plate of the trivet 33, and the blow pipe is connected to the manual rotation control lever 35 installed at the bottom of the exterior panel of the front body to complete the heating unit. and;
In addition, there is a 300mm X 200mm X 550mm (33ℓ) ash tray (37) inside the opening door at the lower front of the exterior panel and a 200㎜ X 200㎜ X 300㎜ (12ℓ) oil drip tray (39) next to the ash tray (39). ) to complete the cleaning unit;
In addition, the electric control panel 40 of the 200 mm X 250 mm built-in control unit is installed on the upper right side of the front exterior panel of the main body, and ① heated wire coil button switch A 41 installed on the electric control panel cover is the left side of the nichrome heated wire coil 36. Connect to the electric wire, ② heated wire coil button switch B (42) is connected to the right wire of the nichrome heated wire coil (36), ③ light button switch (43) is connected to the electric wire of lighting (23), ④ continuous outdoor blower The button switch 44 is connected to the electric wire of the communication outdoor blower 19, ⑤ the communication opening/closing dial switch 45 is connected to the electric wire of the communication opening and closing motor 18, ⑥ the meat holder rotary button switch 46 is driven connected to the electric wire of the motor 11 to complete the control unit;
Finally, on the exterior panel of the door frame to be engaged with the 600mm X 850mm semi-inserted opening/closing door 24 with the 300mm X 300mm double visible window 25 of the grilling part and the rubber packing 26 installed on the edge of the opening and closing door. A hinge is attached to the left side of the door frame to connect the opening/closing door, and the locking device for the opening/closing door is attached to the right side. Attach the exterior panel to the main frame, and put 800mm X 900mm X 200mm left and right cross-shaped caps on the top of the main frame, and a Ø150mm rotary brake caster and leveling foot at the bottom of the bottom frame 4 A method of manufacturing a charcoal-smoked barrel using convection heat, characterized in that it is completed by installing a dog. The method of claim 2, wherein the driving unit
A main body 10 made of stainless steel filled with a 50mm heat-resistant adiabatic material in the space between a Ø700mm chamber and a Ø800mm jacket in the form of a cylindrical column, and an upper portion of the jacket A 220V/250W 10~20rpm driving motor 11 installed in the (hollow shaft, 中空軸), the Ø17mm hollow shaft opposite the orthogonal type reducer is connected to a Ø16mm solid shaft with a stainless cylindrical rod-shaped shaft 13 that transmits rotational power, and the Ø16mm solid shaft opposite the shaft is The upper Ø17mm hollow shaft of the disk coupling 14 that blocks vibration, shock, and heat transmitted from the body chamber to the shaft is connected, and the lower Ø26mm hollow shaft of the disk coupling is connected to the shaft Ø25mm solid shaft, The Ø25mm solid shaft shaft passes through the SUS440C heat-resistant special steel Ø26mm ball bearing mounted on the bearing housing (15) and passes through the upper center of the main body jacket and the center of the ceiling of the chamber. A method of manufacturing a charcoal smoker using convection heat, characterized in that it is connected to a Ø26mm joint of a Ø420mm X 600mm cylindrical meat hanger (16) on the upper part of the chamber. According to claim 2, wherein the ventilation unit
A Ø80mm stove pipe hole (17) is located on the lower wall surface of the main body chamber for discharging smoke and heat, and the smoke inside the main body is discharged through the flue, and 220V/ Installing a 14W 2.5rpm stove pipe open and close motor (18) and a 220V/55W stove pipe air outing blower (19); How to make a flag The method of claim 2, wherein the roasting unit
Install an analog probe thermometer (20) by penetrating from the upper front part of the main body jacket to the upper part of the chamber, and hang the meat to be grilled on a 300mm X 350mm coat-shaped meat skewer (21), and the meat rack is Ø420mm It is hung on an X 600mm cylindrical meat holder, and the cylindrical meat holder allows you to hang the meat in two tiers at the top and bottom. A high-temperature 220V/60W lighting bulb (23) is installed to facilitate the roasting process, and the 600mm X 850mm open and close door (24) has a 300mm X 300mm 2 Installing an observing window (25) in the middle, and installing a rubber packing (26) that blocks heat dissipation on the edge of the opening and closing door frame; How to make The method of claim 2, wherein the cooling unit
The bottom of the main body is made of a closed tank (27), and cooling water is supplied to the inside of the tank. A water supply device (28) is installed on the outside of the main body, and a water supply valve (29) and a drain valve (30) are installed in the 200mm X 300mm X 100mm (6L) coolant tank installed outside. Manufacturing method of charcoal-smoked barrel using convection heat, characterized in that The method of claim 2, wherein the heating unit
A Ø200mm cylindrical charcoal fire oven (31) located in the center of the inner bottom of the body is seated after wrapping the outside of the furnace with a 50mm heat-resistant adiabatic material (32), and a Ø200mm trivet is placed at the bottom of the inside of the charcoal fire oven. (33) is installed and the trivet is produced by attaching a Ø80 mm iron plate to the center, and a Ø50 mm wind pipe (34) is located just below the center iron plate of the trivet, and the blowing pipe is connected to the vent of the main body jacket, and the vent is A manual rotation control lever (35) capable of controlling the strength of the blowing is installed, and the air supplied through the tuyere is dispersed in the periphery of the central iron plate to ignite the charcoal uniformly and completely burn the charcoal, 1.5kW nichrome heating coil, an auxiliary heat source electric device to raise and maintain the internal temperature of the main body due to a sharp drop in the internal temperature of the main body when the opening/closing door is opened for preheating and roasting. (heat coil) (36) installing two on the right and left on the middle wall of the main body chamber; Manufacturing method of a charcoal smoker using convection heat, characterized in that The method of claim 2, wherein the cleaning unit
A 300mm X 200mm X 550mm (33L) ash tray (37) that collects the ash remaining after being burned in the charcoal fire in the center of the bottom of the main body is located under the charcoal fire, and the meat oil that has fallen on the floor around the charcoal fire is Ø25mm of the floor. Featuring a 200mm X 200mm X 300mm (12L) oil tray (39) next to the ash tray that can be dropped and collected through 4 oil holes (38). Method of making charcoal-smoked barrel using convection heat The method of claim 2, wherein the control unit
On the upper right side of the front of the main body, put the operation button to operate the roasting on the cover of the control board (40) ① Heated coil button switch A (41), ② Heated coil button switch B(42), ③lighting bulb button switch(43), ④stove pipe air outing blower button switch(44), ⑤stove pipe open and close dialing switch) (45), ⑥ a meat hanger rotary button switch (meat hanger rotary button switch) (46) device; According to claim 2, wherein the manufacturing process of the charcoal-smoked barrel,
The manufacturing process of the charcoal smoked barrel roaster is to build a 900mm X 800mm X 1,850mm square pillar with a thickness of 1.5T, a 50mm X 50mm square pipe, and connect each 700mm long square pipe between the left and right sides of the lower end of the square pillar. Connect 800 mm-long square pipes between the rear of the lower end of the column to make a digut-shaped floor frame, and place a 700 mm-long square pipe between the left and right 350 mm above from the lower end of the rectangular column and 800 mm-length square pipe between the front and rear sides. Connect each pipe in a square shape and space 360 mm apart in the center of each pipe to make a lower frame by connecting two 700 mm long square pipes between the front and back sides. Each pipe with a length of 700 mm in between and a square pipe of length 800 mm between the front and rear sides is connected in a square shape, and the upper frame is manufactured to produce the main frame, and the body 10 has a thickness of 1T and a Ø700 mm X 1,050 mm chamber and thickness. A 1T, Ø800㎜ X 1,100㎜ jacket is made in the form of a double cylindrical column, the bottom is sealed by welding a 1T thick, Ø800㎜ lower plate, and the upper part of the chamber is sealed by welding a 1T thick, Ø700㎜ upper plate and a 50㎜ heat-resistant insulation material. Fill the jacket with 1T thick, Ø800mm top plate and seal it up, and the door frame is 250mm from the top of the front body and 100mm from the bottom, 500mm X 750mm is manufactured on the wall of the body, and the stainless steel cylindrical rod of the driving part A Ø28 mm shaft hole is drilled in the center of the ceiling of the body so that the Ø25 mm shaft 13 in the shape can pass through. The main body is drilled at a height of 50 mm from the floor, and the high-temperature 220V/60W lighting lamp 23 for the roasting part is a built-in type composed of a high-temperature heat-resistant glass cover by drilling a 50 mm X 80 mm hole on the side of the opening and closing door 300 mm from the center of the ceiling of the body. and the installation place of the analog probe thermometer 20 is 150 mm from the upper center of the front of the main body. A Ø16mm hole is drilled at the bottom point, and the sealed tank 27 of the cooling unit is manufactured in a sealed type by welding a 1T, 800mm X 800mm X 500mm stainless steel square container with the same area as the bottom surface of the body. The cylindrical charcoal fire oven 31 is manufactured by attaching a Ø80 mm iron plate to the center of a Ø200 mm tripod 33 installed at the bottom of the 200 mm deep, and between a double cylindrical tube with a thickness of 1T, Ø225 mm X 300 mm and Ø 275 mm X 300 mm. After filling the tube with a 50 mm heat-resistant insulating material (32), inserting it into the manufactured tube, and assembling it in one piece, drill a Ø275 mm hole in the center of the bottom of the main body and insert and fix it. Based on the , drill 4 Ø15mm holes on the wall of the body at a height of 450mm from the bottom of the body in the center opposite to at an interval of 80mm from the left and right, and connect the 2m length to the left top and bottom holes in a U shape, and 2m in length to the right top and bottom holes. Connected in a U shape and fixed to the wall, and the 4 oil holes 38 of Ø25mm of the cleaning unit are drilled at a point 100mm away from the body wall on all sides of the bottom of the body, and the 4 holes of Ø25mm are Ø16mm oil Connect to the collection pipe, connect 4 oil collection pipes to 1 Ø36mm pipe, and connect the faucet type opening/closing valve to the Ø36mm pipe. The main frame is completed after installing the left and right frames by connecting each of the two 800 mm long pipes between the left and right with an interval of 50 mm in the center of the upper frame;
In addition, at the center of the two left and right frames installed at the central point of the upper frame of the main body, at a distance of 300 mm from side to side, build 4 pillars with a height of 165 mm with a 1.5T, 50 mm x 50 mm pipe, and put the thickness on the 4 pillars. 1T, 300mm x 300mm drive motor bed is installed, 220V/250W 10~20rpm drive motor 11 is connected to orthogonal speed reducer 12 to be seated in the center of the drive motor bed with the shaft as the center, and bearing housing ( 15) is seated in the center of the left and right frames of the upper part of the body around the shaft, the Ø8 mm solid shaft of the drive motor is connected to the Ø9 mm hollow shaft of the orthogonal type reducer 12, and the Ø17 mm hollow shaft opposite the orthogonal type reducer rotates A stainless cylindrical rod-shaped shaft 13 that transmits power is connected to a Ø16 mm solid shaft, and the Ø16 mm solid shaft opposite to the shaft is connected to a Ø17 mm hollow shaft above the disc coupling 14, and the lower side of the disc coupling The Ø26㎜ hollow shaft is connected to the shaft Ø25㎜ solid shaft, and the Ø25㎜ solid shaft shaft passes through the SUS440C heat-resistant special steel Ø26㎜ ball bearing for high heat and high load mounted on the bearing lower housing (15) and has a Ø28㎜ shaft hole in the center of the ceiling of the body. After passing through, it is connected with the Ø26mm joint of the Ø420mm X 600mm cylindrical meat holder 16 on the upper body to complete the driving part;
In addition, a 220V/14W 2.5rpm communication opening/closing motor (18) and a 220V/55W communication outdoor blower (19) are installed in a communication hole (17) with an inner diameter of Ø80㎜ on the bottom wall of the main body. complete wealth;
In addition, the Ø26mm joint of the cylindrical meat holder manufactured by attaching a Ø200mm funnel 22 to the lower center of the Ø420mm X 600mm cylindrical meat holder 16 and the Ø25mm shaft of the driving unit are connected, and the front exterior of the square main frame attaching the exterior panel molded to the position in advance, the probe thermometer 20 penetrates the probe rod through the exterior panel hole and the pre-drilled body hole to fix and attach to complete the roasting part;
In addition, a water supply valve 29 and a drain valve 30, a drain valve connected to the drain valve, and an automatic water supply device, a ball valve located at a height of 800 mm from the floor outside the main body at a point of 135° on the left rear side of the opening/closing door. Install the attached 200 mm X 300 mm X 100 mm (6ℓ) cooling water supply device 28, and install a Ø16 mm supply and drain pipe in the body sealed tank 27, and Ø16 mm supply and drain of the cooling water supply device The cooling part is completed by connecting the valve and the Ø16mm supply and drain pipe of the sealed tank with a stainless steel bellows hose;
In addition, a blow pipe 34 with a thickness of 1T and a Ø50 mm is located just below the Ø80 mm central iron plate of the trivet 33, and the blow pipe is connected to the manual rotation control lever 35 installed at the bottom of the exterior panel of the front body to complete the heating unit. and;
In addition, there is a 300mm X 200mm X 550mm (33ℓ) ash tray (37) inside the opening door at the lower front of the exterior panel and a 200㎜ X 200㎜ X 300㎜ (12ℓ) oil drip tray (39) next to the ash tray (39). ) to complete the cleaning unit;
In addition, the electric control panel 40 of the 200 mm X 250 mm built-in control unit is installed on the upper right side of the front exterior panel of the main body, and ① heated wire coil button switch A 41 installed on the electric control panel cover is the left side of the nichrome heated wire coil 36. Connect to the electric wire, ② the hot wire coil button switch B (42) is connected to the right wire of the nichrome hot wire coil (36), ③ the lighting button switch (43) is connected to the electric wire of the lighting lamp (23), ④ the outdoor blower The button switch 44 is connected to the electric wire of the communication outdoor blower 19, ⑤ the communication opening/closing dial switch 45 is connected to the electric wire of the communication opening and closing motor 18, ⑥ the meat holder rotary button switch 46 is driven connected to the electric wire of the motor 11 to complete the control unit;
Finally, on the exterior panel of the door frame to be engaged with the 600mm X 850mm semi-inserted opening/closing door 24 with the 300mm X 300mm double visible window 25 of the grilling section and the rubber packing 26 installed on the rim of the opening and closing door. Attach a hinge to the left side of the door frame to connect the opening/closing door, and attach the locking device for the opening/closing door to the right side. Attach the exterior panel to the main frame, and put 800mm X 900mm X 200mm left and right cross-shaped caps on the top of the main frame, and a Ø150mm rotary brake caster and leveling foot at the bottom of the bottom frame 4 A method of manufacturing a charcoal-smoked barrel using convection heat, characterized in that it is completed by installing a dog.

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