KR200154181Y1 - Smoking roaster - Google Patents

Abstract

The present invention utilizes the heat generated during combustion of the combustion member, but can improve the taste and aroma of nature without being in direct contact with the fire. And a first body portion having a plurality of inflow holes formed on the bottom plate, through holes formed on the upper surface, guide rails coupled to both inner surfaces, and a second body having a 'V' shaped discharge groove and discharge holes formed on the bottom surface. A part, a coupling piece for fixing the second body part in the first body part to form a space part, a tray having wheels coupled to each of four corners of the bottom surface, a hinge part formed at one side, and a handle part protruding at the other side of the front part; The crucible consists of a door with a thermometer and a window installed in the center, a plurality of grooves formed at the top cover and the bottom, and a lower cover inserted with a support frame. The bottom plate of the first body is provided with a plurality of anti-bending rods are combined to maintain a constant interval to minimize heat loss to increase the heat efficiency to save energy, and also to make the whole meat cooked evenly Not only can improve quality and taste, but indirect heat instead of direct heat will prevent meat burning and increase productivity.

Description

Smoked roast

The present invention relates to a smoker, more specifically, using the heat generated during the combustion of the combustion member can improve the taste and aroma of nature without directly contacting the fire and can minimize heat loss and mass production It's about roasting.

In general, in order for humans to survive, righteousness, food, and spirit are essential elements, and in particular, food is the most important factor.

In modern society, due to the rapid growth of culture and civilization, the flow of food culture prefers preference food to natural food. Therefore, preference foods that are easy to cook and time-saving are increasingly dominating our food culture.

However, in recent years, as the standard of living is increased and the income is increased, the preference for natural food is higher than the preference food because the quality of food is selected rather than the quantity of food.

On the other hand, Figure 1 is a schematic diagram showing a conventional smoked roaster, smoked roaster (1) is open in the front, the communication (2) is installed in the upper portion and the leg portion (4) is installed in the lower portion of the space of a predetermined size 6 and the body portion 10 having an auxiliary body portion 8 formed on one side, coupled to cross the space portion 6 of the body portion 10 and one end is the body by the bearing unit 12 The rotating shaft 14 is coupled to the inner surface of the part (1) and the other end is located in the auxiliary body portion (8), the electric pulley (18) and the rotating shaft coupled to the driving shaft (16a) of the driving motor (16). Power generating unit 22 made of a belt 20 for allowing the electric pulley 18 and the driving pulley 18 'to be interlocked when the driving pulley 18' coupled to the driving motor 16 is rotated. It is composed of).

Therefore, after inserting the duck or chicken (hereinafter referred to as meat) to be smoked on the rotating shaft 14, and put a separate combustion member in the lower end of the space portion 6 of the body portion 10, and burned, Meat is cooked by the heat generated during combustion.

At this time, when the current is applied to the drive motor 16, the rotating shaft 14, the meat is inserted by the belt 20 and the drive pulley 18 'is rotated, so that the entire portion of the meat is cooked evenly.

The conventional smoked roaster is open to the outside and exposed to the outside, the thermal efficiency of the combustion member is lowered, and also because the meat inserted into the rotating shaft is in direct contact with the fire is not only partly burned or evenly cooked whole, Excessive oil in the body of the meat is discharged, the meat taste is lowered, mass production is not easy to cause problems.

The present invention is to solve such a conventional problem, the purpose is to minimize the heat loss by shielding the inside of the smoked roaster to increase the thermal efficiency and to cook the whole evenly to improve the taste and aroma of the meat and mass production It is intended to provide a new type of smoked roast that is facilitated.

In order to achieve the above object, the present invention is provided with a communication opening and a vapor discharge port is installed on the upper surface and the first body portion formed with a plurality of inlet holes on the bottom plate, the through hole is formed on the upper surface and the guide rail on both inner surfaces And a second body portion having a 'V' shaped discharge groove and a discharge hole formed on the bottom surface thereof, a coupling piece for fixing the second body portion in the first body portion to form a space portion, and each of the four bottom surfaces. A tray with wheels coupled to the corner, a hinge part is formed at one side, a handle part is protruded at the other front side, a door with a thermometer and a window installed at the center, a plurality of grooves are formed at the top cover and the bottom, and a lower cover with a support frame inserted therein. It is characterized by having a crucible made of.

In this invention, the bottom plate of the first body has a feature that is coupled to the plurality of bending bar to maintain a constant interval.

1 is a schematic view showing a conventional smoked roaster.

Figure 2 is an exploded perspective view showing a smoked roaster according to the present invention.

3 is a perspective view showing a smoked roast according to the present invention.

Figure 4 is a bottom view showing the smoked roast according to the present invention.

Figure 5 is a perspective view for explaining the state of use of smoked roaster according to the present invention.

6 is a cross-sectional view for explaining the state of use of smoked roaster according to the present invention.

* Explanation of symbols for main parts of the drawings

1: smoked roasting 32: opening and closing means

34: communication 36: steam outlet

38: inlet hole 40: first body

40a: Bending prevention bar 42: Through hole

44: guide rail 46: discharge groove

48: discharge hole 50: the second body

52: storage container 52 ': transfer hose

54, 54 ': Combination piece 56: Space part

58: wheel 60: tray

62: hinge 64: latch

66: thermometer 68: window

70: door 72: top cover

74: groove 76: support frame

78: lower cover 80: crucible

82: combustion chamber 84: cover

86: leg 90: brazier

92: far end member 94: buffer member

When the present invention is described in more detail by the accompanying drawings as follows.

As shown in Figures 2 to 4, the smoker 1 is provided with a communication 34 and the vapor discharge port 36 is provided with the opening and closing means 32 on the upper surface and a plurality of inlet holes 38 on the bottom surface ) Is formed in the first body portion 40, the through-hole 42 is formed on the upper surface and the guide rail 44 is coupled to both inner surfaces and the 'V' shaped discharge groove 46 and the storage container on the bottom surface A second body portion 50 having a discharge hole 48 in which a transfer hose 52 'is connected to the communication body 52 is formed, and the second body portion 50 is coupled to the first body portion 40 ( 54, 54 '), the space portion 56 formed by fixing the wheel, the wheels 58 are coupled to each of the four corners of the bottom, the tray 60 is formed with a handle 58' at the front end, the hinge portion 62 ) Is formed and the clasp 64 protrudes on the other side of the front, and a door 70 having a thermometer 66 and a window 68 installed at the center thereof, and a plurality of grooves 74 formed at the top cover 72 and the bottom thereof. Bottom with support frame 76 inserted It shows that the crucible 80 made of a sub-cover 78 is provided.

In addition, a plurality of bending preventing rods 40a are coupled to the bottom of the first body 40 by maintaining a constant interval.

5 and 6 are a perspective view and a cross-sectional view for explaining the use state of the smokers according to the present invention, the combustion chamber 82 is formed on the upper surface and the cover 84 is coupled to the rotatable bottom if necessary There is a leg portion 86 is formed on the brazier 90 is a smoker grill (1) is to represent the raised ecology.

At this time, the outer periphery of the first body 40 indicates that the heat insulating member 92 and the buffer member 94 for protecting the smoke grill 1 from heat insulation and external impact are wrapped.

On the other hand, the combination of the smokers, the second body 50 is coupled by a plurality of coupling pieces 54, 54` so that a certain space portion 56 is formed inside the first body 40, the second On the guide rail 44 of the body portion 50, the wheels 58 coupled to the bottom surface are fitted with the tray 60 mounted on the discharge groove 46, and the communication means in which the opening and closing means 32 is installed at the lower portion ( 34 is coupled to the upper surface of the first body portion 40 so as to communicate with the space portion 56, and the steam outlet 36 is coupled to communicate with the interior of the second body portion (50).

Referring to the use state of the present invention as follows.

As shown in Figs. 2 to 6, the smoke grill 1 is placed on the furnace 90 and seated therein. First, the door 70 of the smoke grill 1 is opened and the handle of the tray 60 is opened. When the grip plate 58 'is pulled forward and the wheel 58 is moved along the discharge groove 46, the tray 60 is moved forward, and both ends of the tray 60 are guide rails 44. ), So it does not completely escape to the outside.

In this state, about 10 crucibles 80 into which meat is inserted are placed on the tray 60 at regular intervals. At this time, the meat inserted into the crucible 80 is slightly spaced apart from the bottom of the lower cover 78 by the support frame 76.

In this way, when the crucible 80 into which meat is inserted is put on the tray 60, the tray 60 is pushed back and returned to its original position, and then the door 70 is closed.

In this state, when the cover 84 of the furnace 90 is opened and the combustion member is put into the combustion chamber 82 and burned, the heat generated from the combustion member passes through the inlet 38 of the first body portion 40. While flowing into the space 56, the first body 40 is heated. At this time, the opening and closing means 32 of the communication 34 coupled to the upper surface of the first body portion 40 is in a closed state to increase the thermal efficiency, on the bottom surface of the first body portion 40 to prevent bending due to high heat. To prevent the plurality of bending bar (40a) is combined.

Therefore, since the second body part 50 is gradually heated by the heat introduced into the space part 56 to obtain high heat, the internal temperature is increased, and thus the crucible 80 placed on the tray 60 is heated. This will be inverted and the meat inserted into it will be cooked.

At this time, the oil discharged from the meat flows down to the bottom surface of the second body 50 through the groove 74 formed in the lower portion of the crucible 80, the transfer hose 52 'by the discharge groove 46 It is transferred to the storage container 52 through.

On the other hand, the temperature of the crucible 80 can be detected by using a thermometer 66 installed in the window 6 of the door 70, and if the temperature is too high, the meat is burned, so as to prevent the communication (34) Opening the opening and closing means 32 installed in the) to make the space 56 communicate with the outside to lower the internal temperature.

In this manner, when the meat is fully cooked in the crucible 80, the door 70 is opened and the tray 60 is pulled forward to expose the crucible 80 to the outside, and then the top cover 72 is opened to open the meat. After taking out, put the new meat again and push the tray 60 to return to the original position, close the door 80 and apply heat again, at this time the communication opening and closing means 32 of the communication is closed to the outside of the space 56 To be shielded from

At this time, the tray 60 is not moved or completely separated when detached by the discharge groove 46 and the guide rail 44 of the second body portion 50.

In this way, meat can be cooked evenly without burning meat using indirect heat rather than direct heat.

By applying the present invention, it is possible to save energy by minimizing heat loss to increase thermal efficiency, and also to improve the quality and taste of meat by allowing the whole meat to cook evenly, as well as indirect heat rather than direct heat. Since you can prevent the burning of meat and increase the productivity is effective.

Claims (1)

In the smoker for smoked duck or chicken by using the combustion member, the upper surface is provided with a communication 34 and the steam outlet 36 is provided with the opening and closing means 32 and a plurality of inlet 38 is formed on the bottom surface A first body part 40; A through hole 42 is formed on the upper surface, and guide rails 44 are coupled to both inner surfaces thereof, and a second body part 50 having a 'V' shaped discharge groove 46 and a discharge hole 48 formed on the bottom surface thereof. Smoked roasting characterized in that it is provided.