KR200253251Y1 - Cooking system for meat having smoke discharger - Google Patents

Abstract

The present invention relates to a yakiniku system having a smoke exhaust device that can cook meat well and improve taste at the same time by smoothing the ventilation of the yakiniku furnace; A grill fixed to an upper appropriate position of a combustion source such as charcoal in a charcoal barrel; At least one curved smoking tube such that an inlet is positioned slightly spaced from the top of the grill and the outlet is secured to be positioned below and through a hole formed in the table top; A flue pipe connected to an outlet of the smoking pipe to allow smoke generated above the grill to pass through to the outside; Characterized by including a forced intake device such as a blower fan installed in association with the exhaust pipe for smooth exhaust of smoke and the like; The meat taste is doubled and users can eat in a more comfortable indoor environment.

Description

Cooking system for meat having smoke discharger

The present invention relates to a yakiniku apparatus, and more particularly, by using a charcoal-fired brazier for good ventilation, meat is cooked well and at the same time the meat roasting system having a smoke exhaust device that can improve the taste It is about.

In recent years, various types of grilled meat or its accompanying system for roasting meat such as meat are provided. Charcoal is used a lot to improve the taste of meat, a common problem at this time is the treatment of smoke generated. The method that has been widely used consists of a collecting enclosure and a duct connected to it and extending to the outside air just above the grill plate or grill. In the above manner, although the fan is installed in the duct and can be forced out of the duct, it was true that the exhaust gas was not satisfactory because the structure of the collector box must be installed so as to be spaced to some extent from the grill. In addition, the installation of a flue gas facility has also been a factor that hurts the beauty of the interior.

On the other hand, the system of the structure which smokes down a grill is also provided. Such a structure allows pipes to be installed under the grill to remove smoke from the meat in a relatively neat manner, and to enhance the beauty of the room.

However, as is well known, the reason for using charcoal is to improve the taste of the meat, mainly by making the meat flavor by charcoal. The smoke will be enough to make the whole meat feel unique. The latter method described above causes the smoke to be discharged straight down the grill, which is not enough to make the smoke come in contact with the meat and give off its fragrance. From this point of view, in order to improve the taste of the meat, it is more preferable to use the method described in the former collection box.

With regard to the above problems, the present invention aims to provide a roasted meat system that can be used for the aesthetics of the room while eliminating the inconvenience caused by the smoke while taking advantage of the method of using the dust collector and the duct. .

Another object of the present invention is to provide a customized roasted meat system suitable for using the above system in a restaurant equipped with several dining tables and grills such as a restaurant.

1 is a partial side view of a flue gas system according to an embodiment of the present invention.

2 is a perspective view of a smoking pipe constituting the flue system.

3 is a system configuration diagram of a state in which the exhaust system of the present invention is installed in a restaurant or the like.

Figure 4 is a block diagram showing another embodiment of the present invention.

5 shows another embodiment of the present invention, showing a plan view of the grill area.

Explanation of symbols on the main parts of the drawings

2 ; Dining table 4; Charcoal fire

6; Grill 8; Charcoal

10; Smoking tube 12; Exhaust pipe

16; Blower fan 18; Control box

20; Supply cylinder 24; Air supply

The above object, the grill is fixed in the upper proper position of the combustion source, such as charcoal contained in the charcoal; At least one curved smoking tube such that an inlet is positioned slightly spaced from the top of the grill and the outlet is secured to be positioned below and through a hole formed in the table top; A flue pipe connected to an outlet of the smoking pipe to allow smoke generated above the grill to pass through to the outside; A high-altitude system having a flue gas is characterized by including a forced intake device which is installed in association with the flue pipe for smooth exhaust of smoke and the like.

According to a feature of the present invention, the above system is further provided with a control device for selectively applying to grills sporadically installed in various places in addition to the dining table of the restaurant. The control unit is provided in the form of a control box so that it can be adjusted in one place by the administrator.

According to another feature of the present invention, in addition to the forced intake device, an external air supply device for forcibly supplying fresh outside air is additionally installed in each grill.

Hereinafter, with reference to the accompanying drawings in the specification will be described in more detail.

1 is a partial side view of a flue gas system according to an embodiment of the present invention. 2 is a perspective view of a smoking pipe constituting the flue system. 3 is a system configuration diagram of a state in which the exhaust system of the present invention is installed in a restaurant or the like.

Since the dining table 2 and the charcoal container 4 placed in the middle thereof are similar to the conventional ones, they will be briefly described. Charcoal fire enclosure has a jaw (4a) that can be seated on the charcoal barrel, the upper portion is formed with a bent portion to be mounted on the edge of the hole for the meat plate formed on the table. The grill 6 is seated slightly below the top of the charcoal 8 and the table top.

The smoking tube 10 allows its suction port 10a to be positioned slightly spaced from the top of the grill, and the discharge port 10b is fixed to be positioned below and through a hole formed in the table top plate. The suction port of the smoking pipe is spaced about 100 mm to 200 mm from the grill, and is installed to have a proper slope with the grill. The location, diameter and detailed shape of the inlet are empirically designed so that all smoke passing through the grill can escape through the inlet. In addition, it may be manufactured in various shapes in consideration of the intake force of the forced intake device installed in connection with the smoking tube to be described later. The smoking tube may be circular rather than shaped as folded at an acute angle as shown. As shown in FIG. 2, a protruding jaw 10c is formed around the outlet of the smoking tube so as to be seated on a table.

The exhaust pipe 12 is connected to the outlet of the smoking pipe 10 to allow the smoke generated above the grill to pass to the outside, a flexible joint such as bellows 14 may be used. The diameter of the exhaust pipe and the like will be set by the intake force and the like of the intake apparatus. The end of the exhaust pipe is configured to communicate with the outside air.

Although not shown, the rear of the exhaust pipe is provided with a forced intake device for smooth exhaust of smoke and the like. Forced intake may be a blower fan or sometimes a compressor.

3 is a system configuration diagram showing an example in which the unit system described above is applied to a restaurant or the like.

For example, grills 6 are installed on several dining tables 2 installed in halls of restaurants, and each of them is equipped with a smoking tube 10 illustrated and described by FIG. Each smoking pipe is piped with a flue pipe 12. Each exhaust pipe is provided with a forced intake device such as a blower fan 16, and the end portion 12a of the exhaust pipe is directed to the outside air.

The control unit or control box 18 is installed at a suitable location on the counter, machine room or kitchen so that it can be adjusted by the restaurant manager. The manager can operate a forced intake device such as a blower fan individually or selectively as necessary.

Figure 4 is a block diagram showing another embodiment of the present invention.

According to this, an air supply apparatus is provided in addition to a forced intake apparatus. The air supply device is installed to forcibly supply external fresh air to the lower portion of the grill 6 or the charcoal barrel 8. The blower fan described above will of course also be used in the air supply.

To this end, the air supply container 20 is installed in a form enclosed on the outer periphery of the charcoal container or charcoal firebox. On one side of the air supply tube is provided with a feed end pipe 22, the air supply pipe 24 that extends to the outside air is communicated to the supply end pipe. The flexible can be used for easy piping is the same as described above. Of course, the installation form of the air supply tank 20 may be variously modified by the shape of the charcoal. Although not shown, a forced air supply device such as a blower fan is connected to the air supply pipe.

According to this embodiment, the circulation of air is made smoothly around the grill where the meat is grilled. If the air volume or air pressure of the intake and exhaust is set appropriately, the amount of smoke flowing out of the grill is minimized.

Those skilled in the art will be able to make various modifications within the scope of the technical idea of the present invention with reference to the above-described configuration. For example, combustion sources for roasting meat are not limited to charcoal, but may include gas fires. Of course, the shape and number of installation of the smoking pipe is not limited to one as shown. For example, the suction port of the smoking pipe may be configured in the same manner as a nozzle used in other technical fields. That is, it may be dispersed into several small holes to increase the air speed.

5 shows another embodiment of the present invention, which is a plan view of a dining table 2 '. As shown in FIG. 5, the smoking pipes 10 ′ may be installed to be distributed in two or three portions on the upper portion of the grill 6 ′ with a smaller diameter. Here, each smoking tube should be combined with one flue tube 12 (see FIG. 2) to operate together.

According to the roasted meat system having the exhaust gas of the configuration described above, a smooth air circulation is achieved around the grill. Since air is drawn from the upper part of the grill, the aroma of charcoal is sufficiently fried in the meat, and the taste of the meat is greatly improved. For the caterpillar, smoke does not escape from the surroundings of the grill, so there is no discomfort caused by smoke at all indoors, so that meat food can be enjoyed in a comfortable environment.

Claims (3)

A grill 6 fixed to an upper appropriate position of a combustion source such as charcoal contained in a charcoal barrel 8; At least one curved smoking tube (6,6 ') having a suction inlet positioned slightly spaced from the top of the grill and the outlet being secured through a hole formed in the table top; A flue pipe 12 connected to an outlet of the smoking pipe to allow smoke generated above the grill to pass to the outside; A roasted meat system having a flue gas device, characterized in that it comprises a forced intake device such as a blowing fan (16) installed in conjunction with the exhaust pipe for smooth exhaust of smoke and the like. The method of claim 1, wherein the control table for controlling the forced intake device is further provided in the form of a control box 18, so as to be applied individually to the grills sporadically installed in various places together with the dining table of the restaurant. Yakiniku system having a flue gas characterized by the above-mentioned. The method of claim 1, wherein the fresh air is forcibly supplied to the charcoal or the grill, through the air supply pipe 20 installed on the outside of the charcoal, the air supply tube 24 and the air supply pipe communicating with the supply pipe A roasted meat system having a flue gas device further comprising an air supply device including a blowing fan for forcibly supplying outside air.