KR200431912Y1 - Double-palte typed roaster - Google Patents

Abstract

The present invention relates to a meat grill of a dual structure in which the upper and lower plates formed with a plurality of through holes are laminated.

The meat roasting plate of the present invention has a plurality of lower through holes H formed therein, the lower plate body 11A having a lower side wall 11B formed along the edge portion, and protruding around the upper end of the inner circumferential surface SI of the lower through holes H. A lower plate 11 formed of an extended lower hole guide 11C;

The upper plate body 12A having a plurality of upper through holes H 'which do not overlap with each other on the lower hole H and the planar projection view, and the upper plate body 12A having the upper side wall 12B formed along an edge thereof, and each of the upper through holes H'. The upper circumferential guide 12C is formed to protrude around the upper end of the inner peripheral surface (SI) of the.

The meat roasting plate of the present invention not only heats the top plate on which meat is placed evenly, but also has the advantage of collecting oil on the lower plate so that the oil generated when roasting meat does not fall on a heat source.

Grilled Plates, Bull Plates, Double, Through Holes, Thermal Diffusion Tubes

Description

Grilled meat {Double-palte typed roaster}

1 is a perspective view of a meat roasting plate of a first embodiment of the present invention;

Figure 2 is an exploded perspective view of a meat roasting plate 1st embodiment of the present invention.

Figure 3 is a plan view of a meat roasting plate of a first embodiment of the present invention.

Figure 4 is a plan view showing an embodiment of the upper and lower through-holes of the meat grill plate of the present invention.

Figure 5 is a cross-sectional view of the use state of the present invention meat grill plate.

Figure 6 is a cross-sectional view of the grill meat plate second embodiment of the present invention.

7 is a perspective view of a roasting plate of a third embodiment of the present invention.

           ((Explanation of symbols for main part of drawing))

11. Bottom 11A. Bottom plate 11B. Bottom wall

11C. Lower through guide 12. Top 12A. Upper plate

12B. Upper side wall 12C. Upper through air guide 13. Heat diffusion tube

13A. Housing 13B. Diffusion member 13C. Support member

H. Lower through H '. An upper through-hole S _I. Inside

S _L. Base S _u . Top

The present invention combines a separate lower plate having a plurality of holes that do not coincide with the upper and lower holes of the upper plate directly below the upper plate on which the meat is placed and the plurality of holes are formed, and the diffusion member made of metal filament directly below the lower plate. The additional installation ensures that the oil generated during the meat roasting process does not directly fall on the heat source, allowing heat to be uniformly distributed through the upper and lower holes, as well as to reburn the incomplete combustion gas passing through the diffusion member. One is about grilled meat.

Among the various food ingredients, cooking using meat can be largely divided into hot water, stewed foods, grilled foods, etc. Among them, grilling is one of the most preferred cooking methods because the cooking method is relatively simple and can produce a wide variety of tastes depending on the baking method. .

The types of roasting include charcoal-based grilling, which does not use salt and pepper, and other ingredients, grilling seasonings with various seasonings, and smoked and roasting salted meats. Of the meat grilling methods, direct grilling and seasoning grilling is one of the meat cooking methods that are very favored among Koreans.

As a tool necessary to bake meat, as described above, a grill which has been widely used since ancient times is a barbecue, in which grilles are woven in a grid of metal lines, and when meat is grilled using the grill, fire and meat are in direct contact. In particular, in the case of using charcoal, heat is applied by radiation, which is baked by far-infrared rays emitted from the charcoal, which has the advantage of excellent meat taste.

However, since it is not easy to obtain the true charcoal, which is known as the best roasting charcoal, in recent years, artificial charcoal added with chemicals is often used.In the case of artificial charcoal, not only a large amount of incomplete combustion gas is generated, Newspapers also published articles stating that the fine ash particles scattered with the heat could adversely affect the human body.

In addition, since the oil generated when grilling meat falls directly to charcoal through the hole of the grill, there was a problem that smoke or flame is generated while the oil is burned.

In addition to the general homes and restaurants, grilling methods using gas fires and grilling plates are widely used for convenience of use. Grilled grills are meats that are heated by grilled grilling plates, excluding direct contact between the meat placed thereon and fire. By indirectly baking, a metal, ceramic or the like having high thermal conductivity is produced as a main material.

In the grill grill, unlike the grill of oil dropping on the fire, the meat oil coming out of the grilling process is accumulated on the plate as it is, it may be in contact with a lot of oil in the meat and become unpleasant to eat. The oil on the top of the plate was heated and splashed around the plate.

Therefore, the upper surface of the plate on which the meat is placed is inclined downward by a predetermined angle from the center toward the outer shell, that is, the central portion is formed in a convex upward structure, so that oil can flow down to the edge of the plate, or the entire upper surface of the plate The flow path was formed to allow the oil to flow smoothly.

As described above, the bulge plate having an inclined surface is required to form an oil drain hole on one side of the rim to drain the collected oil and at the same time, a separate housing for collecting oil drained under the drain hole. The unstable plate formed with a flow path is inconvenient to have a separate housing for absorbing or removing the oil collected along the flow path using an adsorption cloth or the like as described above.

In addition to the above structure, in order to harmonize the direct roasting method and the indirect roasting method, a bulge plate has been developed in which a plurality of through holes are formed at regular intervals, which allows a part of meat to be directly heated by inadvertent through the through holes. At the same time, it is possible to discharge the oil through the through-hole, but the oil that passes through the through-hole falls directly on the heat source, the problem that occurs in the direct roasting method still remains.

The present invention not only prevents the oil generated when roasting meat such as meat from falling directly on the heat source, but also disperses the heat of the heat source through the through hole formed in the lower plate of the roasting plate to heat the top plate evenly, and at the same time, the through hole formed in the top plate The heat of the heat source is directly applied to the meat through, the purpose of the present invention to provide a meat roasting plate that can be quickly cooked while applying even heat to the entire meat placed on the roasting plate.

The above object of the present invention is achieved by upper and lower double stacked structures and through holes formed so as not to coincide with each other in the upper and lower plates.

The meat roasting plate of the present invention includes: a lower plate having a lower side wall formed along an upper edge of a lower plate body having a plurality of lower holes penetrating the upper surface and the lower surface;

It has the same structure as the bottom plate, and consists of a top plate detachably coupled directly on the lower plate, looking at each as follows.

The lower plate has a lower plate body having a plurality of lower holes penetrating the upper and lower surfaces by circular, elliptical or various polygonal plates, a lower side wall upwardly formed along the upper edge of the lower plate, and the inner circumferential surface of each lower hole. It consists of a lower through-hole guide projecting upward from the upper surface of the lower plate to surround the upper opening of the lower through.

The upper plate has the same structure as the lower plate by being composed of an upper plate body having a plurality of upper through holes, an upper side wall, and an upper through guide, and is detachably coupled directly to the lower plate.

The upper and lower through holes are formed so as not to coincide with each other in the up and down directions, and the lower through holes in the lower plate serve as a passage through which heat or a flame of a heat source penetrates and is evenly distributed and transferred to the entire upper plate. The upper through hole will serve as the discharge hole of oil from the meat grilling process.

In other words, the through-holes, as well as the passage through which the heat of the heat source penetrates, and also serves to disperse the heat of the heat source so that even heat can be transferred to the meat placed on the top plate. To prevent it from being heated.

At this time, the shape of the through hole is not limited to a circle, a square, a polygon, etc., in order to distribute the heat evenly to the edge of the roasting plate, in the case of a circular roasting plate, a square or rhombus shape having a long length to width at the center toward the edge It is preferable that the through holes are provided radially at the center, and in the case of a rectangular roasting plate, a rectangular or rhombus shaped hole having a long length to width along the long side is preferably provided.

In other words, the heat passing through the through hole is not concentrated in the center of the baking sheet, and the heat can be evenly spread from the center to the rim, and in particular, the heat spreads twice through the through holes in the upper and lower plates. The top plate and meat where the meat is placed directly are heated evenly.

In addition, the through-hole guide surrounding the upper opening of each through-hole serves as a guide for inducing heat and flame, and in particular, the upper through-hole guide reduces the contact area between the upper surface of the upper plate and the meat, so that the meat is the upper surface of the upper plate. The lower through-hole guide serves to prevent oil falling through the upper through hole from falling into the heat source through the lower through hole.

At this time, the lower plate in which the oil is collected can be easily removed by separating the lower plate from the upper plate and replacing or washing the lower plate.

The upper and lower plates having the above structure are separated from each other, that is, the upper and lower surfaces of the lower plate and the upper surface of the lower plate do not contact each other so that the upper and lower plates are detachably coupled to each other. A structure for supporting between the upper and lower plates in a state of being in contact with the bottom surface of the plate may be possible, and a supporting means for supporting separate upper and lower plates may be provided.

The meat grilled plate of the present invention is not directly heated by the meat on which the meat is placed, but is indirectly heated by the heat of the heated lower plate and the diffusion of the heat passing through the through hole, so that the whole plate is heated evenly, even when the heat source is removed. The lower plate allows the heat of the upper plate to be sustained a little longer.

In this case, the upper plate is formed in a state in which the inclined downward angle from the center toward the outer angle, that is, the central portion is formed as an upward convex, so that the oil generated when grilling meat can flow to the edge of the upper plate without a separate flow path. good.

In addition, in the case of the upper plate which is convex upward in the center, as described above, separate through holes may be formed at regular intervals along the edge of the upper plate so that oil collected in the edge portion may escape.

In addition, it is also possible to further include a heat diffusion tube in which metal filaments are entangled intricately under the lower plate for even heating of the upper plate. The heat of the heat source disperses the heat once more while passing through the heat diffusion tube.

In addition, the meat roasting plate of the present invention forms a double-layered structure of upper and lower plates or a triple-layered structure of upper and lower plates and a heat diffusion tube, and incomplete combustion of the flame of the heat source fuel burns the heat diffusion and lower and upper plates. Through reburning, it can remove monoxide gas, soot and foreign substances.

The details of the purpose and technical constitution according to the present invention, including the effect thereof, will be clearly understood by the following description with reference to the drawings showing preferred embodiments of the present invention.

1 is a perspective view of a first embodiment meat roasting plate of the present invention, FIG. 2 is an exploded perspective view of a first embodiment meat roasting plate of the present invention, FIG. 3 is a plan view of a first embodiment meat roasting plate of FIG. Example plan view of the upper and lower through-holes of the devised meat grill plate, Fig. 5 is a cross-sectional view of the use state of the present invention first embodiment meat grill plate, Fig. 6 is a cross-sectional view of the invention plate example 2 The third embodiment of the present invention is shown a perspective view of a meat grill.

As shown, the meat roasting plate of the present invention, the lower plate 11A is formed with a plurality of lower holes (H), and the lower side wall (11B) formed extending upward along the upper surface (SU) edge of the lower plate 11A and The lower plate made of the same inner circumferential surface as the inner circumferential surface (SI) of each of the lower through holes (H) and protruding from the upper surface of the lower plate body (11A) to surround the open upper end of the lower through hole (H) (11C) 11);

The upper plate body 12A having a plurality of upper through holes H 'that do not overlap each other on the lower hole H and the planar projection view, and the upper side wall extending upward along the upper edge SU of the upper plate body 12A. 12B) and the upper through guide 12C forming the same inner circumferential surface as the inner circumferential surface SI of each upper through hole H 'and protruding from the upper surface of the upper plate body 12A to surround the open upper end of the upper through hole H'. It consists of, and consists of a top plate 12 detachably coupled directly on the lower plate (11).

At this time, the plurality of upper and lower through-holes (H ') (H) formed in the upper and lower plates (12, 11), respectively, as shown in Figure 3, the upper through hole (H) when viewed in plan view ') And the lower through hole (H) must be formed so as not to overlap each other, because this is the oil generated when the meat grilled on the upper surface (Su) of the upper plate (12A) through the lower plate (11) Falling to, but not to fall into the heat source through the lower hole (H) of the lower plate (11).

That is, the oil dropped to the lower through the through hole (H ') of the upper plate 12 remains on the upper surface (SU) of the lower plate 11, but does not fall to the heat source through the lower through hole (H) by the lower through hole guide (11C). By doing so, it is possible to collect the oil generated in the process of grilling meat on the lower plate (11).

At this time, the lower plate (11) for collecting oil is irrelevant even without a separate lower through hole (H), but by forming a plurality of lower through holes (H) in a position that does not coincide with the upper through hole (H '), in Figure 5 As shown, the heat of the heat source directly below the bottom plate 11 passes through the lower through hole (H) and the upper through hole (H ') to be in direct contact with the meat, it is possible to cook meat more quickly.

The upper and lower through holes (H ') (H), as shown in Figure 4, may be provided in various forms such as circular, square, rhombus, etc. Among them, in the case of a circular roasting plate as It is preferable to form a through-hole such as a square or rhombus, which is arranged radially from the center and longer than the width along the radial direction.In the case of a rectangular grilled plate as shown in (b), the rectangular or rhombus arranged along the long side It is preferable to form a through hole such as a model.

In addition, the upper and lower through holes H 'and H have upper and lower through guides 12C and 11C projecting upwardly around the upper surface of the upper and lower plate bodies 12A and 11A in contact with the inner circumferential surface SI. Bar is formed, the lower through-hole guide 11C is formed at a height that the upper surface is in close contact with the bottom surface SL of the upper plate 12 can support the upper plate 12 which is placed directly on the lower plate (11). However, the upper surface of the lower through-hole guide 11C may be formed to have a height that is not in close contact with the bottom surface SL of the lower plate 11 so that heat passing through the lower through-hole H can be freely ventilated.

In addition, the upper through-hole guide 12C has a structure protruding from the upper surface SU of the upper plate body 12A on which meat is directly placed, and reduces the contact area between the meat and the upper surface SU of the upper plate body 12A. It is preferable that the height difference between the upper surface SU of the upper surface SU of the upper surface guide 12C and the upper surface guide 12C of the 12A is not large so that the meat receives even heat.

In addition, as shown in Figure 6, by forming the upper plate 12 inclined downward from the center portion to the outer direction, that is, the central portion to be convex upward, the oil generated when grilling the meat through the lower plate (H ') At the same time as falling to 11, the oil that does not pass through the upper hole (H ') may flow to the edge of the top plate (12).

At this time, by forming a plurality of through holes (h) inside the upper side wall (12B) of the upper plate 12, it is preferable to induce the oil collected in the edge portion to fall to the lower plate 11, the lower plate 11 is flat It does not matter whether the structure is a convex structure or the center is upwardly convex.

The meat roasting plate of the present invention having the structure as described above is indirectly grilling meat using the heat of the upper plate heated by a heat source, and in order to cook the meat evenly, even heating of the upper plate 12 is important. It is also preferable to provide a separate means for diffusing the heat of the heat source once more between the lower plate 12 (11) and the heat source.

That is, as shown in Figure 7, the meat roasting plate of the present invention, the upper and lower plates 12, 11 having the structure as described above and the housing 13A, the upper and lower ends are opened, and the inside of the housing 13A It is composed of a diffusion member 13B filled in and a support member 13C coupled to the lower end of the housing 13A to support the diffusion member 13B, and the lower plate so that the upper surface is spaced apart from the bottom of the lower plate 11. It can be configured as a heat spreader 13 detachably coupled directly under 11).

The diffusion member 13B is a metal filament having a high thermal conductivity intricately intertwined. The diffusion member 13B evenly transfers heat to the upper side after being heated by the heat source, thereby evenly transferring heat to the entire lower plate as well as directly above the heat source.

The support member 13C, which blocks the open lower end of the housing 13A and supports the diffusion member 13B accommodated in the housing 13A, is formed in a structure such as a perforated plate or a net to diffuse heat from the heat source. 13B).

As described above, the meat roasting plate of the present invention spreads the heat of the heat source many times, and indirectly heats the top plate on which the meat is placed so that the meat is cooked evenly throughout the top plate, and occurs when the meat is grilled. By allowing the oil to stably gather on the bottom plate without a flow path, the oil can be stably removed by replacing the bottom plate, and there is an advantage that the oil does not fall on the heat source.

Claims (6)

In the meat roasting plate made of a plate body having a plurality of through holes, A bottom plate body 11A having a plurality of bottom holes H formed therein, a bottom side wall 11B extending upwardly along an upper surface S _U rim of the bottom plate body 11A, and an inner circumferential surface of each bottom hole H ( S _I) and the lower panel formed with the lower guide holes (11C) extending projecting from an upper surface of the lower plate member (11A) forms the same inner circumferential surface 11 and; The upper plate body 12A having a plurality of upper through holes H 'which do not overlap each other on the lower hole H and the planar projection view, and the upper side wall extending upward along the upper surface S _U of the upper plate body 12A. 12B and the upper through-hole guide 12C extending from the upper surface and forming the same inner circumferential surface as the inner circumferential surface S _I of each of the upper through holes H ', and are separable directly on the lower plate 11. Meat grill plate, characterized in that comprises a top plate 12 is coupled. In the meat roasting plate made of a plate body having a plurality of through holes, A bottom plate body 11A having a plurality of bottom holes H formed therein, a bottom side wall 11B extending upwardly along an upper surface S _U rim of the bottom plate body 11A, and an inner circumferential surface of each of the bottom holes H. A lower plate 11 formed of the same inner circumferential surface as (S _I ) and made of a lower through-hole guide 11C protruding from the upper surface of the lower plate body 11A; The upper plate body 12A having a plurality of upper through holes H 'which do not overlap each other on the lower hole H and the planar projection view, and the upper side wall extending upward along the upper surface S _U of the upper plate body 12A. 12B and the upper through-hole guide 12C extending from the upper surface and forming the same inner circumferential surface as the inner circumferential surface S _I of each of the upper through holes H ', and are separable directly on the lower plate 11. Combined Tops (12) A housing 13A having an upper and a lower end opened, a diffusion member 13B filled in the housing 13A, and a support member 13C coupled to the lower end of the housing 13A to support the diffusion member 13B. It is configured, the meat grill, characterized in that it comprises a heat diffusion barrel 13 detachably coupled directly below the bottom of the lower plate (11). The meat roasting plate according to any one of claims 1 to 3, wherein the lower plate body (11A) and the upper plate body (11B) are either flat or upwardly convex. The meat according to any one of claims 1 to 3, wherein the lower through-hole H and the upper through-hole H 'have a planar shape of any one of a circle, an ellipse, a rectangle, and a rhombus. Grilled plate. The meat roasting plate according to claim 2, wherein the diffusion member (13B) is a metal filament. The meat roasting plate according to claim 2, wherein the support member (13C) is one of a perforated plate and a net.

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