KR200306127Y1 - Roast plate structure for meat - Google Patents

Abstract

The present invention relates to a meat roasting plate structure, and more specifically, a convex shape is formed in the inner side of the roasting plate, and a support member is formed with an outlet for discharging fat in the lower portion, and for collecting fat from the outlet of the support member. By separating and configuring the second sump part with the oil receiving member, the fire of the brazier is prevented from being in direct contact with the meat to prevent the burning of the meat and to prevent the fat from the meat from entering the furnace.

To this end, the roasting plate 100 of the present invention has a plurality of holes 27 formed in the convex-shaped convex shape formed on the inner side and a plurality of holes 27 formed in the center portion 23 and the outer periphery of each hole 27. ) Is provided with an embossed portion 29 formed to be convex upwards toward the upper side, a first gove portion 24 formed outside the central portion 23, and a plurality of outlets 28 formed in the first gove portion 24. The supporting member 20, the third edge portion 31 formed below the supporting member 20 and formed on the outer periphery, and the second support portion 34 formed inside the third edge portion 31. ) And an oil receiving member 30 having a second cutout 33 formed inside the second chome 34.

Description

ROAST PLATE STRUCTURE FOR MEAT}

The present invention relates to a roasting plate, and more specifically, when roasting meat, fat (oil, impurities, etc.) generated in the meat itself is discharged to the outside of the brazier so that the fat falls into the brazier and the fire of the brazier is weakened. It relates to a meat roasting plate structure for preventing.

In general, a grilled plate is a plate which is baked by seasoning lightly lean meat in lightly sliced animal or roasted as it is without seasoning the lightly sliced lean meat.

As shown in FIGS. 1 and 2, a conventional roasting plate is provided with a stove 40 for generating fire using a furnace 40 and a gas containing embers and fired charcoal.

A roasting plate 100 having a first cutout 13 is formed to be placed above the brazier 40 so that the fire of the brazier 40 can be raised, and the meat is placed on the upper surface of the roasting plate 100. The net grill 50 which grills the meat put on by the fire of the brazier 40 with being mounted is provided.

On the other hand, the outer periphery of the baking sheet 100 is formed with a first border portion 11 to face upward from the inner side to the outer side, the outer surface of the grill 50 at a predetermined position of the first border portion 11 The first catching jaw 12 is formed to be mounted and fixed.

In addition, the grill 50 includes an annular annular annular portion 57 forming an outer circumferential portion, and a plurality of supporting rods 55 coupled to the annular annular portion 57 in a horizontally and vertically staggered state, respectively.

Here, any one of the support rods 55, the handle portion 59 is rotatably coupled to the support rod 55 to facilitate the movement of the grill (50).

The roasting plate 100 configured as described above is placed on the upper surface of the brazier 40 so that the upper surface of the brazier 40 containing the embers and the lower surface of the roasting plate 100 are placed on the upper plate of the roasting plate 100. The outer periphery of the mesh-shaped grille 50, that is, the annular frame 57, is fixed to the locking jaw 12 formed at the predetermined position of the first edge portion 11 of the 100.

When the grill 50 is fixed to the roasting plate 100, when the meat to be grilled is placed on the upper surface of the grill 50, that is, the upper surface of the support bar 55, the placed meat is the first incision of the roasting plate 100 ( It is baked by the fire of the brazier 40 passing through 13) to the grill 50 side.

That is, the fire of the brazier 40 comes through the first cut opening 13 of the open grilling plate 100 and passes through the grills 50 alternately arranged in a net shape in a state where they are spaced at regular intervals, and the grill 50 The placed meat is baked as it is in direct contact with the meat placed on the upper surface of the pan.

As in the above, after grilling the meat on the grill 50, a portion of the meat is attached to each support rod 55 of the grill 50 to burn the grill 50, which of the grill 50 After grabbing the handle portion 59 rotatably coupled to one support rod 55, the grill 50 may be removed from the roasting plate 100, and then the grill 50 may be replaced with a new one.

At this time, the handle 59 is rotatably coupled to the grill 50, or by using a separate member, that is, the locking member to position the locking member between each support rod 55 of the grill 50 After hanging, the grill 50 may be removed to the roasting plate 100.

However, since the first cutout is formed in the inside of the conventional grill plate so that the fire of the brazier rises upward, the fire of the brazier rises through the first cutout while the fire is fixed on the grill plate. As the meat is directly in contact with the meat, the meat is not only burned by the fire, but the burnt meat portion is separated or discarded.

In addition, when the meat placed on the grill is grilled, the fat (oil, impurities) in the meat itself falls into the furnace, and as a result, the fire in the furnace is not weakened by the falling fat, and thus, on the upper surface of the grill. Since the ripening speed of the meat is lowered, there is a problem that the fire of the brazier must be replaced frequently.

The present invention has been made in order to solve the above-mentioned conventional problems, a support member formed with a central portion of the grill plate is convex in the inner shape and the outlet for discharging fat at the bottom, and collecting the fat coming out of the outlet of the support member By separating and forming the second sump for the drip tray member, the fire of the brazier to prevent direct contact with the meat to prevent the burning of the meat, and to prevent the fat from the meat from entering the furnace There is this.

1 is an exploded perspective view showing a typical grilled meat plate.

Figure 2 is a perspective view showing a typical grilled meat plate.

Figure 3 is an exploded perspective view showing a separated state of the meat grill plate structure according to the present invention.

Figure 4 is a perspective view showing a combined state of the meat grill plate structure according to the present invention.

Figure 5 is a cross-sectional view showing a cross-sectional state of the meat grill plate structure according to the present invention.

<Description of Symbols for Major Parts of Drawings>

11: first border part 12: the first jam jaw

13: first engaging jaw 20: supporting member

23: central part 24: first pregnant woman

28: outlet 29: embossing portion

30: oil receiving member 34: second pregnant woman

40: brazier 50: grill

100: grilled plate

In order to achieve the above object, the present invention, in the grill plate is installed on the upper surface of the brazier grill grille so that the meat can be placed on the fire of the brazier, the grill is toward the outer periphery in the outer periphery A second border portion is formed to face upward, and a second catching jaw to which a grill is mounted and fixed is formed at a predetermined position of the second border portion, and an inner side of the second catching jaw is formed with an upwardly convex center portion, and the center portion is formed. A plurality of holes are formed in the outer periphery of each hole, the convex embossed portion is formed upwardly toward the hole, and the first raised portion for collecting the fat in one place between the inner and center portions of the second edge portion is formed. The first solid portion is formed with a plurality of outlets for discharging the collected fat downward, the first The lower part of the pregnant woman is formed with a support member formed with an inclined surface so that fat gathers toward the outlet side, and a third edge portion is formed below the support member so as to overlap the lower surface of the second edge portion, and the support portion is formed inside the third edge portion. A second chamber portion is formed for collecting the fat discharged from the member to the lower portion, characterized in that the oil receiving member is provided with a second cutout formed inside the second chamber portion.

Hereinafter, an embodiment of the present invention will be described in detail with reference to FIGS. 3 to 5 as follows.

Figure 3 is an exploded perspective view showing a separated state of the meat roasting plate structure according to the present invention, Figure 4 is a perspective view showing a combined state of the meat roasting plate structure according to the present invention, Figure 5 is a meat roasting plate structure of the present invention Sectional drawing in cross section.

The roasting plate 100 of the present invention is a support member 20 for discharging the fat generated while the meat placed on the grill 50 by the fire of the brazier 40 and the lower portion of the support member 20 Located in the to prevent the inflow of fat into the furnace 40, the oil receiving member 30 is provided to collect the fat discharged from the support member 20 in one place.

Here, the support member 20 has a second border portion 21 formed so as to face upward from the inner side of the outer peripheral portion toward the outside, and the second catching jaw 22 formed at a predetermined position of the second edge portion 21. ) And a convex center portion 23 are formed toward the inner side.

In addition, a plurality of holes 27 are formed in the central portion 23 so that the fire of the brazier 40 is blown out and delivered to the grill 50, and the outer periphery of each of the holes 27 has a surface of the central portion 23. In order to prevent the fat flowing outwards through the openings 27 into the furnace 40, an embossing portion 29 of an embossing shape is gradually formed upwardly toward the hole 27.

In addition, between the inner side of the second border portion 21 and the outer portion of the central portion 23, the first portion 24 to collect and collect the fat (oil, foreign matter) flowing along the central portion 23 in one place A plurality of outlets 28 are formed in the first chamber 24 to discharge the collected fat (oil, foreign matter) to the lower part of the supporting member 20, that is, the oil receiving member 30.

Here, the inclined surface 25 inclined at an angle is formed on the lower surface of the first chamber 24 to collect the fat collected in the first chamber 24 toward the outlet 28.

On the other hand, a third edge portion 31 is formed on the outer circumferential edge of the drip tray member 30 so as to overlap the bottom surface of the second edge portion 21 formed on the outer circumferential edge of the support member 20, and the third edge Inside the part 31, a second incision 33 is formed such that the fire of the brazier 40 is transmitted to the grill 50 through the hole 27 formed in the central portion 23 of the support member 20. Between the inner side of the third rim portion 31 and the second incision 33 is formed a second chome 34 for collecting the fat discharged to the lower through each outlet 28.

The operation of the present invention configured as described above is as follows.

First, the bottom surface of the oil receiving member 30 is placed on the upper surface of the brazier 40 in which the embers and fired char are placed, and then the support member 20 is attached to the three edges 31 of the oil receiving member 30. The support member 20 is inserted into the oil receiving member 30 so that the second edge portion 21 of the) overlaps.

Then, the grill 50 is fixed by raising the outer periphery of the mesh-shaped grill 50, that is, the annular frame 57, to the second catching jaw 22 formed at a predetermined position of the second edge portion 21. Lay the meat to be grilled on the upper surface of the grill (50).

Then, the fire of the brazier 40 is supported by the second cutting opening 33 formed in the oil receiving member 30 and the plurality of holes 27 formed in the central portion 23 of the supporting member 20. Fired above, and the meat put on the upper surface of the grill 50 by this fire is baked.

On the other hand, when the meat is baked by the fire of the brazier 40, fat (oil, impurities) are generated in the meat itself, and the fat passes through the grill 50, that is, formed on the upper surface of the support member 20, that is, convex. It falls to the center part 23.

In this way, the fat falling to the central portion 23 of the supporting member 20 flows outward of the central portion 23, that is, the central portion 23 of the supporting member 20 is upward from the outer side of the supporting member 20 toward the inside. Since it is formed convexly, the fat falling to the upper surface of the central portion 23 flows outward from the central portion 23 along the convex surface of the central portion 23, and the flowing fat flows in the first solid portion formed outside the central portion 23 ( Gather in 24).

As such, the fat (oil and impurities) collected in the first stump 24 flows toward the outlet 28 along the inclined surface 25 formed in the first stub 24, and thus, gathers in the outlet 28. The fat falls through the outlet 28 to the lower portion of the backing member 20.

Here, the fat discharged from the outlet 28 falls into the oil receiving member 30 positioned below the support member 20, and the fat dropped from the oil receiving member 30 is located inside the oil receiving member 30. Gathered at the second ridge 34 formed.

In more detail, since the embossed portion 29 of the plurality of holes 27 formed in the central portion 23 of the supporting member 20 is formed in the convex embossed shape toward the respective holes 27, the embossed portion 29 is formed. Fat falling on the upper surface of the central portion 23 of the supporting member 20 does not pass over the embossed portion 29 formed convexly upward while surrounding the outer periphery of each hole 27, and the outer side of each embossed portion 29. Flows down.

The fat passing each embossed portion 29 while flowing along the upper surface of the central portion 23 is collected in the first portion 24, the fat collected in this way the slope 25 formed in the first portion 24 Along the outlet 28 side, the collected fat is collected in the second chamber 34 formed in the lower portion of the support member 20, that is, the inner side of the oil receiving member 30 through the outlet (28).

In this way, if a certain amount of fat is accumulated, the grill 50 and the supporting member 20 are removed from the oil receiving member 30, and then the oil receiving member 30 is lifted from the brazier 40 and the second solid portion ( 34) remove the fat accumulated or replace the grease member (4) with a new one, and then the baking plate consisting of the grease member 30 and the support member 20 on the upper surface of the furnace 40 as described above After the 100 and the grill 50 are installed, the meat may be grilled.

In addition, as another embodiment of the present invention, the grill 50 fixed to the upper surface of the support member 20 may be removed, and meat may be placed directly on the central portion 23 of the support member 20 and baked.

As described above, the roasting plate of the present invention is formed with a convex center portion inside, a plurality of holes are formed in the center and a plurality of outlets formed with a plurality of outlets in the lower portion, and separating the oil receiving member below the support member By the configuration, the fire of a certain intensity is transmitted to the meat through the hole so that it can be grilled properly without burning the meat, and at the same time, the fat from the grilled meat is prevented from entering the furnace, and the fire of the furnace is always It is effective to keep it constant and to use it for a long time without replacing the furnace.

Claims (1)

In the roasting plate is installed on the upper surface of the brazier grill grille is placed so that the meat is placed on the fire of the brazier, The guiding plate has a second edge portion formed so as to face upward from the inner circumference to the outer periphery portion, and a second catching jaw is formed at the predetermined position of the second rim portion and the grill is fixed thereto, and the inner side of the second catching jaw is formed. The upper portion is formed with a convex central portion, the central portion is formed with a plurality of holes, the outer periphery of each hole is formed with an upwardly convex embossed portion toward the hole, the fat portion between the inside and the center of the second edge portion The first solid part is formed so as to collect as, a plurality of outlets are formed in the first solid portion for discharging the collected fat to the bottom, the inclined surface is formed on the lower surface of the first solid portion to collect the fat toward the outlet side Support member, A third edge portion is formed below the support member so as to overlap a lower surface of the second edge portion, and a second recess portion for collecting fat discharged from the support member downward is formed inside the third edge portion. Meat grill plate structure, characterized in that the oil receiving member is provided with a second incision is formed inside the second cradle.