KR102489504B1 - Indoor roasting device removing smoke and smell - Google Patents

Abstract

The present invention relates to a roasting device, wherein smoke generated in a process of roasting meat is sucked into a roasting device, some is discharged to the surface of the water, and some is discharged into the water, and is filtered by the water in a reservoir, and the smoke discharged into the reservoir is filtered as it is discharged to the surface in the form of bubbles in the water, and in this process, moisture which bounces off the surface of the water is generated, and smoke and odors which move to the surface of the water are additionally filtered.

Description

Indoor roasting device with improved smoke and odor removal efficiency {INDOOR ROASTING DEVICE REMOVING SMOKE AND SMELL}

The present invention relates to an indoor roasting apparatus with improved smoke and odor removal efficiency, and more particularly, smoke generated in the process of roasting meat is sucked into the roasting apparatus, some of which is discharged onto the surface of the water, and some of which is discharged into the water. It is filtered by the water contained in the reservoir, and the smoke discharged into the reservoir is filtered as it is discharged to the surface in the form of bubbles in the water. It relates to a roasting device that filters.

A grill is a device for grilling and eating meat or fish and shellfish by placing it on a grill, and such a grill is generally a method in which heat is applied using gas, electricity, or charcoal.

Among these heat transfer methods, meat cooked using charcoal has the best taste than meat grilled using gas or electricity. This is because of the far-infrared rays emitted from charcoal.

Far-infrared rays correspond to an infrared region with a much longer wavelength among infrared rays, and generate a lot of heat compared to light in other regions.

These far-infrared rays are responsible for cooking the meat. Charcoal fire emits more far-infrared rays than gas or electric grills, so radiant heat is transmitted throughout, cooking the outside and inside of the meat at the same time, and dissolving proteins and fats, which are the main nutrients in meat. As a film is formed on the surface, evaporation of moisture in the meat is delayed, making the meat tender and providing a taste unique to charcoal grilling.

However, this type of charcoal grilling has a large furnace volume and difficulty in controlling the firepower, so the meat can be burned, and a lot of smoke is generated in the process of grilling the meat, and the smell of meat is deeply absorbed into the clothes, so it is not suitable for outdoor spaces or restaurants. There is a problem that makes it difficult to use.

Republic of Korea Patent Registration No. 10-1184999 "Portable Charcoal Grill Roaster Grill" is easy to ignite charcoal and is equipped with an air outlet and a fan so that it is easy to properly adjust the intensity of charcoal fire, and there is no smoke when grilling meat. Instead, a portable charcoal roaster grill is disclosed that is easy to clean the grill after eating and is compact in structure and easy to carry.

This prior art forms the grill at an angle so that the oil that comes out when grilling the meat does not smoke due to charcoal fire, but it does not remove the smoke and smell generated during the grilling process, so it is suitable for portable use, but indoor use There is a problem that it is inconvenient to do.

As such, Korean Utility Model Registration No. 20-0493211 has been disclosed as a grill pan that can grill and eat meat comfortably by removing smoke and odor generated in the process of grilling meat indoors. The design includes a main body, four DC blowers, a frying fan, a blower support, an oil filtration fan, a receiving part, an air inlet, an air outlet, a hole, a curved surface, a main housing of the main body, a surface housing of the main body, a filter, a water support, It consists of switches, heating pipes, etc. Through the installation of these components, a circulating airflow is created under the driving of the blower, and the smoke in the airflow passes through a filter, passes through a water tray, and is gradually removed.

However, in the above design, smoke and odor are removed while passing through the water tray, but there is a limit in that smoke and odor cannot be completely removed just by rubbing the surface of the water.

Republic of Korea Patent No. 10-1184999 (2012.09.17) Republic of Korea Registered Utility Model No. 20-0493211 (2021.02.10)

The present invention was created to solve the above problems, and an object of the present invention is to guide smoke and odor generated when meat is roasted with a heating element such as a furnace or a heat wire to the inside and filter it by water, It is to provide a roasting device having an air purification function that can improve the filter performance of smoke moving on the water surface by inducing the transfer of moisture to the surface of the water while being filtered by water in the water by dividing and discharging it.

Another object of the present invention is to provide a roasting apparatus having an air purifying function capable of collecting oil dripping from roasted meat with water in a water reservoir.

Another object of the present invention is to provide a roasting apparatus having an air purifying function capable of adjusting the calorific value by adjusting the amount of air supplied to the furnace when a furnace is used as a heating element.

The present invention for the above object is a roasting apparatus having an air purifying function, wherein a reservoir for storing a certain amount of water is disposed at the bottom, a heating element is stacked on top of the reservoir, and a predetermined distance from the heating element is maintained at the top. a body portion in which a plurality of through holes are formed along an upper horizontal surface than a surface on which the grill is placed while supporting the grill so that the grill is disposed thereon; The upper end is connected to the through hole on one side of the body part and the lower end extends to the water reservoir to suck smoke generated in the process of grilling meat, and the water diverges from the reservoir and extends into the water stored in the reservoir. a suction pipe having a discharge port and an air discharge port extending on the water surface of the reservoir; a first blowing fan mounted on one side of the suction pipe to induce suction of the smoke into the suction pipe; and a circulation pipe having a lower end connected to an upper end of the water reservoir and an upper end connected to a through hole on the other side of the body so as to discharge filtered air passing through the water reservoir onto the grill.

The air outlet is formed extending toward the inlet side of the circulation pipe on the surface of the water, and the underwater outlet is formed in an extension direction of the air outlet in the water.

In addition, a filter for filtering air flowing into the circulation pipe may be mounted inside the circulation pipe.

And a second blower fan mounted on one side of the circulation pipe to allow air to flow into the circulation pipe may be further included.

The heating element may be a charcoal container in which a plurality of holes are formed and ignited charcoal is filled therein.

In addition, a plurality of support bars arranged in parallel at regular intervals are mounted on the upper part of the reservoir, and the support bars are mounted in a fixed state and are mounted on the lower end of the fixing bar and slide, moving selectively between the fixing bars. It can be configured as a mobile bar that blocks with .

According to the present invention, the smoke and smell generated when meat is roasted with a heating element such as a furnace or a heat wire are guided to the inside and filtered by water, but divided into water and water and discharged, and filtered by water in the water to the surface of the water. Since the filter performance of smoke moving on the surface of the water can be improved by inducing the transfer of moisture, the indoor air quality can be maintained comfortably.

In addition, according to the present invention, since the oil falling from the grilled meat can be collected with water in the water reservoir, there is an advantage that the oil can be easily treated by simply discarding the water in the water reservoir after roasting the meat.

In addition, according to the present invention, when using a furnace as a heating element, since the amount of heat generated can be adjusted by adjusting the amount of air supplied to the furnace, the intensity of the furnace can be easily adjusted without the need to provide a separate passage for supplying air to the furnace. There are possible effects.

1 is a perspective view showing the configuration of a roasting apparatus according to the present invention;
2 is an exploded perspective view showing the configuration of a roasting apparatus according to the present invention;
3 is a cross-sectional view taken along the line A-A' of FIG. 1;
4 is a view showing the configuration of a support bar in the roasting apparatus according to the present invention;
5 is an exploded perspective view showing a modified example of the roasting apparatus according to the present invention;
6 is a cross-sectional view showing another modified example of the roasting apparatus according to the present invention;
7 is a cross-sectional view illustrating the operation of the roasting apparatus according to the present invention.

Hereinafter, a roasting apparatus having an air purifying function according to the present invention will be described in detail with reference to the accompanying drawings.

1 is a perspective view showing the configuration of a roasting device according to the present invention, FIG. 2 is an exploded perspective view showing the configuration of a roasting device according to the present invention, and FIG. 3 is a cross-sectional view taken along the line A-A' in FIG. . 4 is a view showing the configuration of the support bar in the roasting apparatus according to the present invention.

As shown, the roasting apparatus according to the present invention is largely composed of a body portion 10, a suction pipe 20, a circulation pipe 40, and a first blowing fan 30.

The body part 10 is composed of a lower body 10a and a seating part 10b. The lower body 10a constitutes the lower part of the body 10, and a water reservoir 11 in which a certain amount of water is stored is disposed therein. The water reservoir 11 may be configured to be inserted from the upper portion of the body portion 10, or may be configured to slide and be inserted in the form of a drawer on the side of the body portion 10. In order to facilitate gripping the water reservoir 11 as shown in FIG. 2 , a handle 11a may be provided on the side of the water reservoir 11 .

In addition, the heating element 12 may be a charcoal container 12a having a plurality of holes and filled with ignited charcoal C, or a hot wire 12b generating heat by electricity (see FIG. 5).

When the heating element 12 is a charcoal container 12a, a support bar 13 is positioned on the water reservoir 11 to place the charcoal container 12a on the water reservoir 11, and the support bar 13 A charcoal container 12a is stacked on top. The support bar 13 is composed of a plurality of bars arranged in parallel in the horizontal direction at regular intervals on the upper portion of the water reservoir 11.

The support bar 13 is preferably configured to be opened and closed to control the amount of air inflow into the charcoal container 12a, and as an example, a fixed bar 13a disposed in a fixed state, and It may be composed of a moving bar (13b) that is mounted at the bottom and selectively blocks between the fixing bars (13a) while sliding. At this time, the fixing bar 13a is supported by the body part 10, and the moving bar 13b can be driven by an adjuster 13c exposed to the outside through a hole formed on the side of the body part 10. .

Also, the fixing bar 13a and the moving bar 13b are preferably disposed in the direction of air flow so as not to interfere with the flow of air.

The seating portion 10b constitutes an upper portion of the body portion 10, and has a structure in which the grill G can be seated. That is, the seating portion 10b has a plurality of through holes along the upper horizontal surface than the placement surface of the grill G while supporting the grill G so that the grill G is disposed at a predetermined distance from the heating element 12. (14) is formed.

The suction pipe 20 has an upper end connected to the through hole 14 on one side of the seating portion 10b and a lower end extending to the water reservoir 11 so as to suck in smoke generated during the process of grilling meat. It is provided with an underwater outlet 21 branching from 11 and extending into the water stored in the water reservoir 11 and an air outlet 22 extending onto the surface of the water reservoir 11.

At this time, the air outlet 22 is formed extending toward the inlet side of the circulation pipe 40 on the water surface, and the underwater outlet 21 is formed in the extension direction of the air outlet 22 in the water.

In addition, when the air sucked into the suction pipe 20 is dispersed and discharged to the water and the surface, resistance due to water occurs in the underwater outlet 21 discharged into the water, so to overcome the resistance and generate bubbles, the underwater outlet (21) is formed at the end of the suction pipe (20) and preferably has a smaller diameter than that of the air outlet (22).

In addition, the first blowing fan 30 is mounted on one side of the suction pipe 20 to induce suction of the smoke into the suction pipe 20 .

The lower end of the circulation pipe 40 passes through the water reservoir 11 and is connected to the upper end of the water reservoir 11 to discharge the filtered air onto the grill G, and the upper end is connected to the body portion 10 It is connected to the through hole 14 on the other side of the. A filter 41 for filtering air flowing into the circulation pipe 40 may be mounted inside the circulation pipe 40 . At this time, the filter 41 may be mounted inside the suction pipe 20 or may be mounted in the through hole 14 of the seating portion 10b.

In addition, the outflow of air to the circulation pipe 40 may be induced by the air flow by the first blowing fan 30, but a separate second blowing fan 50 may induce a more active air flow. ) may be mounted on one side of the circulation pipe 40 (see FIG. 6).

Next, the operation of the roasting device according to the present invention will be described.

In order to grill meat, a certain amount of water is first filled in the reservoir 11 and the reservoir 11 is inserted into the lower body 10a of the body 10. A handle 11a is provided on the side of the water reservoir 11 so that it can slide on the side of the lower body 10a and be inserted into the lower body 10a.

In the case of using the charcoal canister 12a as the heating element 12, the charcoal canister 12a is filled with ignited charcoal and the charcoal canister 12a is placed on the support bar 13. At this time, the support bar 13 is composed of a fixed bar 13a, a moving bar 13b, and an adjuster 13c, and the charcoal container 12a is seated on the fixed bar 13a, and the adjuster 13c While the movable bar 13b is moved by manipulation, it is possible to adjust the amount of heat generated by the charcoal by selectively blocking the space between the fixed bars 13a to adjust the amount of air supplied to the charcoal (see (a) and (b) in FIG. 4) . If the heating wire 12b is used as the heating element 12, the heating amount can be adjusted by connecting the power supply and turning on the switch.

When the grill (G) is placed on the seating portion (10b) and meat is placed on the grill (G), the meat is grilled. It flows into the suction pipe 20 through the through hole 14 on one side of (10b). Air including smoke and odor introduced into the suction pipe 20 is branched from the lower part of the suction pipe 20 and is divided and discharged through the air discharge port 22 and the underwater discharge port 21 .

As shown in FIG. 7, the underwater outlet 21 extends into the water stored in the water reservoir 11, and the air outlet 22 discharges air onto the surface of the water reservoir 11. Since the underwater outlet 21 is connected to the lower end of the suction pipe 20 and is smaller than the diameter of the air outlet 22, the air by the first blower fan 30 is blown into the water while overcoming the resistance of the water. flows in and creates bubbles. These bubbles rise to the surface of the water while moving in the direction of the circulation pipe 40, and generate water droplets and moisture on the surface of the water while shaking the surface of the water. Smoke and odor discharged through the underwater outlet 21 may be removed through this process.

On the other hand, the air discharged through the air outlet 22 is filtered as it passes through the surface of the water. In the present invention, the performance of the smoke and odor filter 41 is further improved while additionally passing water droplets and moisture formed by the underwater outlet 21. can

The air purified through the active use of the water stored in the reservoir 11 is introduced into the circulation pipe 40 and discharged through the through hole 14 on the other side of the seating portion 10b, and then flows into the suction pipe 20 again. It creates an air flow. At this time, the air introduced into the circulation pipe 40 is washed with water, but may pass through a filter 41 installed inside the circulation pipe 40 to additionally filter it. In this case, since air flow may be obstructed by the filter 41, a separate second blowing fan 50 may operate on one side of the circulation pipe 40 in order to induce a more active air flow.

As described above, the rights of the present invention are defined by what is described in the claims, not limited to the embodiments described above, and various modifications and adaptations within the scope of rights described in the claims by those skilled in the art in the field of the present invention It is self-evident that you can do

10: body part 10a: lower body 10b: seating part
11: water reservoir 11a: handle 12: heating element
12a: charcoal canister 12b: heat wire 13: support bar
13a: fixed bar 13b: moving bar 13c: adjuster
14: through hole
20: suction pipe 21: underwater outlet 22: air outlet
30: 1st blowing fan
40: circulation pipe 41: filter
50: second blowing fan
G: grill

Claims (7)

A water reservoir 11 in which a certain amount of water is stored is disposed at the lower portion, a heating element 12 is stacked on the upper portion of the water reservoir 11, and a grill G is disposed at a predetermined distance from the heating element 12 at the upper portion. a body portion 10 in which a plurality of through holes 14 are formed along an upper horizontal surface than a disposition surface of the grill G while supporting the grill G as much as possible;
The upper end is connected to the through hole 14 on one side of the body portion 10 to suck smoke generated in the process of grilling meat, and the lower end extends to the reservoir 11, and branches from the reservoir 11. A suction pipe 20 having an underwater outlet 21 extending into the water stored in the water reservoir 11 and an air outlet 22 extending onto the surface of the water reservoir 11;
a first blowing fan 30 mounted on one side of the suction pipe 20 to induce suction of the smoke into the suction pipe 20; and
The lower end is connected to the upper end of the water reservoir 11 and the upper end is connected to the through hole 14 on the other side of the body portion 10 so that the filtered air passing through the water reservoir 11 is discharged onto the grill G. ); a circulation pipe 40 connected to;
The air outlet 22 extends toward the inlet side of the circulation pipe 40 on the surface of the water,
The indoor roasting device with improved smoke and odor removal efficiency, characterized in that the underwater outlet (21) is formed in the extension direction of the air outlet (22) in water.
delete According to claim 1,
Indoor roasting apparatus with improved smoke and odor removal efficiency, characterized in that a filter 41 for filtering air flowing into the circulation pipe 40 is mounted inside the circulation pipe 40.
According to claim 1,
Indoor roasting apparatus with improved smoke and odor removal efficiency, characterized in that it further includes a second blowing fan (50) mounted on one side of the circulation pipe (40) so that air flows into the circulation pipe (40).
According to claim 1,
The heating element 12 is an indoor roasting apparatus with improved smoke and odor removal efficiency, characterized in that a charcoal container 12a having a plurality of holes formed therein and filled with ignited charcoal.
According to claim 1,
Indoor roasting apparatus with improved smoke and odor removal efficiency, characterized in that a plurality of support bars 13 arranged in parallel at regular intervals are mounted on the upper part of the water reservoir 11.
According to claim 6,
The support bar 13 includes a fixing bar 13a disposed in a fixed state, and a moving bar 13b mounted at the lower end of the fixing bar 13a and selectively blocking the fixing bar 13a while sliding. Indoor roasting apparatus with improved smoke and odor removal efficiency, characterized in that composed of.

Images