KR200422816Y1 - Double roast panel - Google Patents

Abstract

The present invention relates to a grill that is used to bake food such as meat, and to a double grill that prevents meat from burning or being pressed onto the grill by appropriately adjusting the temperature of the grill according to the meat to be grilled.

The lower plate includes a lower plate protrusion for effectively absorbing heat of the heat source, an oil discharge hole for discharging oil, and an adjusting device receiving portion for fixing the adjusting device. The top plate includes a top plate protrusion for effectively absorbing heat of the bottom plate, an oil discharge hole for discharging oil, and a through hole inserted into the adjusting device. The upper plate and the lower plate are connected to each other through an adjusting device, and rotates the upper plate around the adjusting device to adjust the heat transmitted to the upper plate by adjusting the gap between the upper plate and the lower plate.

Duplex plate, adjuster, roasting plate, roaster,

Description

Double Bull Plate {DOUBLE ROAST PANEL}

1 is an exploded perspective view showing a double bull plate according to the present invention,

FIG. 2 is an assembled cross-sectional view of the duplex plate of FIG. 1;

Figure 3 is a perspective view showing another embodiment of the double buldle plate according to the present invention,

4 is a perspective view illustrating a change in relative position of the upper and lower plate protrusions;

5 is an exemplary view of a top plate rotating means;

Figure 6 is an illustration of the upper and lower plate protrusions.

<Description of Major Reference Signs>

10: lower plate 20: upper plate

11: lower plate protrusion 21: upper plate protrusion

12: lower oil discharge hole 22: upper oil discharge hole

13: adjuster housing 23: through hole

24: top plate rotating means

30: adjusting device

The present invention relates to a grill that is used to bake food such as meat, and to a double grill that prevents meat from burning or being pressed on the grill by appropriately adjusting the temperature of the grill according to the meat to be grilled.

There are various types of grill plates that are sold or used on the market. In particular, grilling meats by using holes formed on the surface of the grill plates or staggering several flesh are grilled by heat sources such as gas, charcoal or briquettes. It is widely used. In addition, when there is no hole for oil discharge on the surface of the plate, the center of the plate is generally formed higher than the edge so that the oil is formed into a single plate so that the oil can flow down to the edge.

Conventionally, in the case of a fire plate having a hole on the surface, a flame of a heat source is directly applied to the meat through the hole, and the meat is burned so that meat is burned, oil is splashed, and smoke is very inconvenient to use. In addition, the cooking time is relatively short, there is an advantage to shorten the time to start eating, but when cooked for a long time, the juice is discharged, the meat is hardened or fluffed, the meat did not feel the taste.

Conventionally, in the case of a single plate without holes in the surface, the heat is not controlled during use, so meat is burned or pressed onto the plate, so the plate needs to be changed frequently, and if the plate is changed frequently, energy is consumed to heat the plate again. And inefficient due to waste of time, even if you grind the grilled meat, as the meat is burned or pressed, smoke and odor still remains. In addition, there was a lot of inconvenience, such as difficult to clean due to the pressed meat even when washing the plate.

In addition, if smoke is required to bear the cost of duct facilities, and burned food is known to contain heavy metals and carcinogens, so eating it is harmful to the human body.

The present invention is to solve the problems of the conventional design as described above, by configuring the platen in double, according to the strength of the meat and heat source to properly adjust the spacing between the platen and the spacing between the protrusions of each plate plate of the heat source By providing heat indirectly to meat, it provides a double grill that prevents meat from burning or crushing.

In order to achieve the above object, there is provided a double platen of the present invention, the double platen is a top plate for placing meat to be grilled by a heat source, a lower plate placed on a heat source to receive heat from the heat source and to the top plate, and the And adjusting means for adjusting the gap or position of the upper plate and the lower plate. The lower plate has a plurality of lower plate protrusions protruding in a direction from the lower side of the lower plate toward the heat source, a plurality of lower plate oil discharge holes formed through the lower plate, and protrude from the center of the lower plate to form a hollow, It includes an adjusting device receiving portion for forming a thread inside. The upper plate is formed through a plurality of upper plate protrusions protruding in a direction from the lower side of the upper plate toward the lower plate, a plurality of upper oil discharge holes formed through the upper plate, and a central portion of the upper plate. A through hole forming a thread. In addition, the adjusting device is cylindrical and forms a thread on the outside, one end of the adjusting device is engaged and fixed to the adjusting device receiving portion of the lower plate, and fastening the through-hole of the upper plate to the other end of the adjusting device , The upper plate is rotated to adjust the distance from the lower plate.

In addition, the double bulge plate of the present invention may be configured such that the lower plate does not have an adjusting device accommodating portion and the adjusting device is integrally formed with the lower plate.

In addition, the lower plate may form a through hole instead of the adjusting device receiving portion, the upper plate may be formed in a shape that is integrally formed with the adjusting device is inserted into the receiving portion of the lower plate.

In addition, the top plate is provided on the outer peripheral portion is provided with a top plate rotating means to facilitate the rotation of the top plate.

The double bulge plate rotates the upper plate so that the position of the upper plate protrusion and the lower plate protrusion are mutually staggered, thereby controlling heat appropriately for the meat to be grilled.

In addition, the duplex plate of the present invention can be assembled by selecting the material of the upper plate and the lower plate so that the material of the upper plate and the material of the lower plate is different depending on the type of meat or roasting method.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

1 and 2 is an embodiment of a double unshielded plate 1 according to the present invention. The duplex plate 1 is composed of an upper plate 20 and a lower plate 10. The upper plate 20 and the lower plate 10 is formed somewhat higher than the outer peripheral portion in order to effectively discharge the oil coming from the meat. The lower plate 10 is placed directly on the heat source to receive heat directly from the heat source, and includes a plurality of lower plate protrusions 11 protruding toward the heat source from the lower side of the lower plate 10 to receive heat efficiently from the heat source. . In addition, the lower plate protrusion 11 forms a groove on the upper side of the lower plate. In the present embodiment, the lower plate protrusion 11 is formed in a shape extending radially from the center of the lower plate, the lower end of the oil discharge hole 12 is formed through the vicinity of the outer periphery of the lower plate. Therefore, the lower plate protrusion 11 not only serves to effectively transmit heat, but also serves as an oil discharge passage that effectively discharges oil from meat.

In the center of the lower plate 10, it includes an adjusting device receiving portion 13 for receiving the adjusting device 30 for rotatably supporting the upper plate 20. The adjusting device accommodating part 13 has a protruding end extending from the center of the lower plate 10, and the adjusting device 30 is provided at the protruding end to receive and engage the adjusting device 30 having a thread as described below. The hollow is formed concentrically with the lower end of the thread, and a thread is formed on the inner side thereof.

The upper plate 20 includes a plurality of upper plate protrusions 21 protruding from the lower side of the upper plate 20 toward the lower plate 10 so as to effectively receive the heat from the lower plate 10 directly received from the heat source. In addition, the upper plate protrusion 21 forms a groove on the upper side of the upper plate 20. In the present embodiment, the upper plate protrusion 21 is formed in a shape extending radially from the center of the upper plate, the upper end of the oil discharge hole 22 is formed through the vicinity of the outer periphery of the upper plate. Therefore, the upper plate protrusion 21 not only serves to effectively transmit heat, but also serves as an oil discharge passage that effectively discharges oil from meat. The upper plate protrusion 21 and the oil discharge hole 22 may have any size or width as long as the meat to be grilled does not fall downward.

The through hole 23 penetrating the upper plate 20 at the center of the upper plate 20 so as to adjust the gap between the lower plate 10 and the upper plate 20 by rotating the upper plate 20 to the adjustment device 30 to be described later. And a thread is formed on the inner side surface of the through hole 23 so as to be engaged with the thread of the adjusting device.

An example of an adjusting device 30 for adjusting the gap between the upper plate 20 and the lower plate 10 is shown in FIG. 1. The adjusting device 30 has a cylindrical shape of about 5 cm in length and forms a thread on its outer circumferential surface. The lower end of the adjusting device 30 is inserted into the adjusting device receiving portion 13 of the lower plate 10 to be engaged. In order to fix the adjusting device 30 and the lower plate 10, a bolt inserted from the lower surface of the lower plate and fastened to the lower surface of the adjusting device 30 is used, or an outer surface of the adjusting unit receiving portion 13 of the lower plate. Keys and the like penetrating from the can be used, it is also possible to fix the opposite direction of the screw thread of the lower end and the upper end of the adjusting device (30). On the other hand, the through-hole 23 of the upper plate 20 is inserted into the upper end of the adjusting device 30 so that the upper plate 20 can rotate relative to the lower plate 10 along the thread around the adjusting device 30. do.

As described above, the adjusting device 30 may be formed separately as described above, or may be formed integrally with the upper plate or the lower plate, the embodiment of which is illustrated in FIG. 3. As shown in Figure 3 (a), the lower plate is connected directly to the adjusting device instead of the adjusting device receiving portion. The method of combining the adjusting device and the top plate is the same as described above. In addition, as shown in Figure 3 (b), the adjusting device may be formed integrally with the central portion of the top plate. On the other hand, the lower plate may form a through hole provided with a screw thread instead of the adjusting device accommodating portion, thereby combining the upper plate and the lower plate by combining with the adjusting device formed integrally with the upper plate.

In this way, the interval between the upper plate 20 and the lower plate 10 can be adjusted using the adjusting device 30, according to the type of roasting by properly adjusting the spacing to easily control the intensity of heat delivered to the meat. Can be. That is, since the heat directly transmitted to the lower plate 10 is transferred to the upper plate 20 at a predetermined interval, as a convection phenomenon, the meat can be indirectly baked, which can be cooked smoothly from the meat while preserving the meat of the meat. It has the advantage of not splashing oil. In addition, even when cooked for a long time can prevent the meat from hardening or fluffing, you can feel the taste of the meat. In addition, after the lower plate 10 is heated, the heat delivered to the upper plate does not change significantly even if the heat is reduced, so that the meat can be constantly roasted and energy consumption can be prevented. When meat is grilled, meat does not burn or stick from the top plate, so it is easy to clean and prevents waste of personnel due to the replacement of the plate.

In addition, since the upper plate 20 and the lower plate 10 may be separated, the thickness of the upper plate 20 and the lower plate 10 may be appropriately selected according to the type of roasting. If the meat is thick or meaty and needs to be cooked for a long time, it can be replaced with a relatively thick plate. If you want to cook it quickly, you can easily replace it with a relatively thin plate. In addition, the fire plate can be used as needed by making a variety of ocher, charcoal, aluminum, cast iron, gypsum, etc., and can be assembled and used by combining the materials of the upper plate 20 and the lower plate 10 differently.

4 shows a state in which the positions of the lower plate protrusion 11 and the upper plate protrusion 21 are mutually staggered by the rotation of the upper plate 20. The upper and lower plate protrusions 11 and 12 are formed to increase the surface area of each lower side absorbing heat. Since heat transfer is proportional to the surface area, when the protrusion is formed, the surface area in contact with the heat is larger than when it is not, and thus heat can be transmitted more effectively. In the case where the positions of the upper and lower plate protrusions 11 and 12 coincide with each other as shown in FIG. 3 (a), heat transfer occurs more effectively, whereas in the case where they are staggered as shown in FIG. 3 (b), FIG. Compared to the case, the heat transfer effect is lower. Therefore, the heat applied to the meat can also be adjusted by adjusting the relative positions between the protrusions 11 and 12 of the upper plate and the lower plate.

The protrusion may be formed in any shape as long as it can adjust the heat applied to the upper plate, and FIG. 6 shows an example thereof. The protrusions 41 of FIG. 6 are arranged at regular intervals on concentric circles about the central portion of the bulge plate. In addition, a separate oil discharge passage 50 is formed in addition to the protrusion 41, and a connection passage 51 connecting the oil discharge passage 50 and the protrusion is formed to prevent oil from accumulating inside the protrusion 41. The length in the longitudinal direction of each of the protrusions 41 and the distance between the right end 41a and the left end 41b of each protrusion 41 are almost the same, so that the relative rotation of the upper plate 20 and the lower plate 10 is performed. The positions of the protrusions can be coincident or staggered relative to each other.

The top plate rotating means 24 of FIG. 1 may have any shape as long as it can easily rotate the top plate, and FIG. 5 shows an example thereof. Top plate rotating means 24 may be in the shape of a handle as shown in Figure 5 (a) in order to minimize the transfer of heat of the heated top plate, it may be a bar shape attached as shown in Figure 5 (b). In addition, as shown in FIG.

In addition, since the upper plate 20 can rotate relative to the lower plate 10, the oil discharge hole 22 formed in the upper plate 20 and the oil discharge hole 12 formed in the lower plate 10. You can stagger the positions of the. If the oil coming from meat falls directly on the heat source, the strength of the heat source may be instantaneously increased, which may be dangerous. The subject innovation is that the upper plate 20 and the lower plate 10 is separated, and when the upper oil discharge hole 22 and the lower oil discharge hole 12 are crossed with each other, the oil flowing down from the upper plate 20 does not fall directly to the heat source. Instead, even if the oil falls through the lower plate 10 to the heat source, the lower plate 10 serves as a shield against the heat source, thereby reducing the risk.

As described above, the present invention is a method of indirectly applying the heat of the heat source to the meat through the lower plate, that is, by indirect roasting using the convection phenomenon of heat, the meat is preserved without burning the meat while ripening from the inside. In addition, the meat does not harden or harden even when cooked for a long time. In addition, by adjusting the distance between the upper and lower plates and the position of the upper and lower protrusions, the heat intensity applied can be adjusted appropriately according to the food, and there is a very excellent effect that does not burn, oil splashes and smoke does not burn. Exerted.

Claims (6)

In a fire plate placed on a heat source for baking food, A top plate on which meat to be grilled by a heat source is placed, a bottom plate placed on a heat source to receive heat from the heat source and transferred to the top plate, and adjustment means for adjusting a spacing or position of the top plate and the bottom plate, The lower plate is; A plurality of lower plate protrusions protruding in a direction toward the heat source from the lower side of the lower plate, A plurality of lower plate oil discharge holes formed through the lower plate, and Protruding from the center of the lower plate to form a hollow, including a control device receiving portion for forming a screw thread inside the hollow, The top plate is; A plurality of upper plate protrusions protruding in a direction from the lower side of the upper plate toward the lower plate, A plurality of top oil discharge holes formed through the top plate, and Is formed through the central portion of the upper plate, and includes a through hole forming a thread therein, The adjusting device is cylindrical and forms a thread on the outside, and one end of the adjusting device is engaged and fixed to the adjusting device receiving portion of the lower plate, and after the through hole of the upper plate is fastened to the other end of the adjusting device, Rotating the upper plate is a dual duplex, characterized in that for adjusting the spacing with the lower plate. In a fire plate placed on a heat source for baking food, A top plate on which meat to be grilled by a heat source is placed, and a bottom plate placed on the heat source to receive heat from the heat source and transfer the heat to the top plate, The lower plate is; A plurality of lower plate protrusions protruding in a direction toward the heat source from the lower side of the lower plate, A plurality of lower plate oil discharge holes formed through the lower plate, and Protruding from the central portion of the lower plate in a cylindrical shape including an adjusting device for forming a screw thread on the outside, The top plate is; A plurality of upper plate protrusions protruding in a direction from the lower side of the upper plate toward the lower plate, A plurality of top oil discharge holes formed through the top plate, and Is formed through the central portion of the upper plate, and includes a through hole forming a thread therein, After fastening the through-holes of the upper plate to the other end of the adjusting device, the double buldle, characterized in that for adjusting the distance to the lower plate by rotating the upper plate. In a fire plate placed on a heat source for baking food, A top plate on which meat to be grilled by a heat source is placed, and a bottom plate placed on the heat source to receive heat from the heat source and transfer the heat to the top plate, The lower plate is; A plurality of lower plate protrusions protruding in a direction toward the heat source from the lower side of the lower plate, A plurality of lower plate oil discharge holes formed through the lower plate, and Is formed through the central portion of the lower plate, and includes a through hole forming a thread therein, The top plate is; A plurality of upper plate protrusions protruding in a direction from the lower side of the upper plate toward the lower plate, A plurality of top oil discharge holes formed through the top plate, and A control device for forming a screw thread on the outside by protruding from a surface opposite to the surface of baking food in a cylindrical shape at the center of the upper plate, After fastening the through-holes of the lower plate to the other end of the adjusting device, the double buldle, characterized in that for adjusting the distance to the lower plate by rotating the upper plate. The method according to any one of claims 1 to 3, Double bulging plate, characterized in that the top plate rotating means is installed on the outer peripheral portion of the top plate. The method according to any one of claims 1 to 3, By the rotation of the upper plate, the double bulge plate, characterized in that the position of the upper plate protrusion and the lower plate protrusion are positioned to cross each other. The method according to any one of claims 1 to 3, The duplex plate, characterized in that the material or thickness of the upper plate and the material or thickness of the lower plate is different.

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