KR200474981Y1

KR200474981Y1 - Meat roaster

Info

Publication number: KR200474981Y1
Application number: KR2020130003092U
Authority: KR
Inventors: 정건영
Original assignee: 정건영
Priority date: 2013-04-22
Filing date: 2013-04-22
Publication date: 2014-10-27

Abstract

A meat grilling device is disclosed. The disclosed meat grilling device includes a main body having a predetermined cooking chamber formed on one side thereof; A grill plate detachably mounted on an upper sidewall of the cooking chamber, the grill plate lifting a food material; A ceramic electric heater installed on a sidewall of the cooking chamber so as to be disposed below the griddle and heating the cooking material by heating by supplying electric power; A charcoal box detachably mounted on a lower sidewall of the cooking chamber, the charcoal being accommodated therein to heat the ingredients; And a smoke generating unit installed on a side wall of the cooking chamber to generate smoke to smoke the food material.

Description

MEAT ROASTER {MEAT ROASTER}

The present invention relates to a roasting device for roasting meat such as chicken, duck, cattle, and pigs.

Generally, the meat grilling device is a device for baking meat such as chicken, duck, cow, pig, etc., and there are electric grilling device, gas grilling device, and charcoal grilling device depending on the kind of heat source.

Conventional roasting apparatuses are disclosed in, for example, Published Utility Model No. 1999-007948, and Utility Model No. 1999-0022702.

Since the conventional grilling apparatus is baked only by one heat source of each grilling apparatus, the efficiency of the grilling is lowered, and the grilled meat is not satisfactorily smoked because it is simply baked by the heat source.

It is an object of the present invention to provide a meat grilling device capable of grilling meat using an electric heater and heating of charcoal and simultaneously frying meat.

In order to achieve the above-mentioned object, the meat grilling device of the present invention comprises: a main body having a predetermined cooking chamber formed at one side thereof; A grill plate detachably mounted on an upper sidewall of the cooking chamber, the grill plate lifting a food material; A ceramic electric heater installed on a sidewall of the cooking chamber so as to be disposed below the griddle and heating the cooking material by heating by supplying electric power; A charcoal box detachably mounted on a lower sidewall of the cooking chamber, the charcoal being accommodated therein to heat the ingredients; And a smoke generating unit installed on a side wall of the cooking chamber to generate smoke to smoke the food material.

The smoke generating unit may include: a smoke generating cylinder installed on a sidewall of the cooking chamber and receiving wood therein; And an electric heater for generating smoke, which is installed near the lower surface of the smoke generating cylinder and generates smoke from the wood inside the smoke generating cylinder by heating the smoke generating cylinder.

The smoke generating unit may further include a cover plate covering the upper portion of the smoke generating cylinder and installed on a side wall of the cooking chamber so that oil falling from the food material does not enter the smoke generating cylinder.

A plurality of ventilation holes are formed in the lower portion of the charcoal box and air discharge nozzles for controlling the intensity of charcoal are installed in the lower portion of the charcoal box by supplying air to the charcoats accommodated in the charcoal box through the plurality of ventilation holes can do.

An oil receiver installed on a bottom surface of the cooking chamber and receiving water therein and receiving oil falling from the food ingredients; And an ash container installed adjacent to the oil receiver and disposed to be disposed below the barrel.

The upper surface of the main body is provided with a smoke discharge port for discharging the smoke generated from the cooking chamber to the outside, and a flow rate control valve for controlling the discharge amount of the smoke may be installed in the smoke discharge port.

An air purifying unit for purifying the smoke generated from the cooking chamber and discharging the purified air to the outside is installed on the upper surface of the body, and the air purifying unit includes a pair of ceramic filter members; And a heater for smoke combustion, which is interposed between the pair of ceramic filter members, for burning the smoke passing through the pair of ceramic filter members.

According to the above description, the present invention uses the heat of the ceramic electric heater and the charcoal heat to bake the ingredients (meat), and at the same time smokes the meat using the smoke generated from the smoke generating unit, Moisturizing and moisturizing, and smell improves flavor due to color and smoke, thereby improving the flavor of the food.

Further, the smoke generated inside the cooking chamber is purified by the ceramic filter of the air purification unit and the heater for burning smoke, and then discharged to the outside, thereby preventing the smoke from getting caught in the place where the meat grilling device is installed.

1 is a perspective view schematically showing a meat grilling apparatus according to an embodiment of the present invention,
Fig. 2 is a front view showing a state in which Fig. 1 is viewed from the front,
FIG. 3 is a view showing a state in which the main body of the meat grilling apparatus is cut along the line III-III of FIG. 1 and the internal configuration of the meat grilling apparatus is viewed from the front,
FIG. 4 is a view showing a state in which the main body of the meat grilling apparatus is cut along the line IV-IV in FIG. 1 and the internal structure of the meat grilling apparatus is viewed from the side,
Fig. 5 is a view showing a specific configuration of the air purifying unit of Fig. 1. Fig.

BRIEF DESCRIPTION OF THE DRAWINGS The above and other objects, features and advantages of the present invention will become readily apparent from the following description of preferred embodiments with reference to the accompanying drawings. However, it will be understood by those skilled in the art that the present invention can be embodied in other forms without departing from the scope of the present invention.

Hereinafter, one embodiment of the present invention will be described in detail with reference to the accompanying drawings. In describing the specific embodiments below, various specific details have been set forth in order to provide a more concise and clear understanding of the design. It should also be noted that the parts which are commonly known in the description of the design but are not significantly related to the design are not described in order to avoid confusion in describing the design.

Hereinafter, a meat grilling apparatus according to an embodiment of the present invention will be described with reference to the drawings.

1 to 4, the meat grilling apparatus of the present invention includes a main body 101, a griddle plate 121, a ceramic electric heater 130, a smoke generating unit 140, a charcoal box 150, an oil pan 171 ), And a receptacle (173).

The main body 101 has a cooking cavity S formed on its inner left side and is open and closed by the upper door 103 and the lower door 105. At this time, the upper door 103 and the lower door 105 are hingably installed on the main body 101. However, it is not limited to the upper door 103 and the lower door 105, but may be formed of a single door.

In addition, referring to FIG. 4, the cooking chamber S is provided with a partition 117 such that the lower portion thereof has a space K further extended rearward than the upper portion.

The grill plate 121 is formed in a rectangular plate shape having a net shape so that food ingredients (chicken, duck, meat, etc.) can be lifted and is detachably mounted on both upper side walls of the cooking chamber S. The plurality of grating plates 121 may be mounted on the upper portion of the cooking chamber S so as to be vertically spaced apart from each other.

Specifically, slits 123 are formed on both upper side walls of the cooking chamber S1 so as to be spaced apart from each other by a predetermined distance along the vertical direction, and the grill plate 121 is inserted into the slit 123 through the forward opening of the cooking chamber S You can push or pull it out.

Also, as shown in FIG. 4, the grating plate 121 is configured to be slanted downward from the front to the rear. That is, when the slit 123 is sloped downward from the front of the sidewall of the cooking chamber S toward the rear and the slit 123 is inserted into the slit 123, the sloping plate 121 is inclined downward . When the grill plate 121 is tilted, the oil flows out toward the rear side when oil comes out from the foodstuff to be baked by the grill plate 121.

The angle formed by the grating plate 121 with the front surface of the main body 101 may be 85 degrees as shown in FIG. 4, but it is not limited thereto, and it is needless to say that the angle may be varied according to need.

The ceramic electric heater 130 is an electric heater composed of a ceramic material and generates heat at a high temperature while emitting near infrared rays in accordance with the supply of electricity to raise the internal temperature of the cooking chamber S to 350 degrees, It can be cooked at high temperature. The ceramic electric heater 130 is installed on the sidewall of the cooking chamber S so as to be close to the lower portion of the roasting plate 121. Since the ceramic electric heaters 130 are formed of a plurality of the grating plates 121, they are installed on the plurality of grating plates 121, respectively.

The smoke generating unit 140 includes a smoke generating cylinder 141 and an electric heater 143 for generating smoke.

The smoke generating cylinder 141 is provided on the side wall of the cooking chamber S and receives the wood therein. At this time, the wood is preferably an oak, an apple tree, a willow, but other wood may be used.

The electric heater 143 for generating smoke is provided on the side wall of the cooking chamber S so as to be close to the lower surface of the smoke generating cylinder 141 to heat the smoke generating cylinder 141, Heat is supplied to the wood so that smoke is generated from the wood.

Meanwhile, a cover plate 147 may be installed on the side wall of the cooking chamber S so as to cover the open top of the smoke generating cylinder 141. The cover plate 147 prevents the oil falling from the food material placed on the roasting plate 121 from entering the smoke generating cylinder 141.

Reference numeral 118 denotes a supporting plate which supports the smoke generating cylinder 141 and the electric heater 143 for generating smoke.

When electric power is supplied to the electric heater 143 for generating smoke to generate heat, the electric heater 143 heats the smoke generating tube 141 and the smoke generating tube 141 is heated at a high temperature The wood is heated indirectly by heating the wood in the smoke generating cylinder 141 so that smoke is generated by the indirect heat of the electric heater 143 for generating smoke in the wood, By doing this, the smell of the baked food is improved.

The charcoal box 150 is mounted on the lower sidewall of the cooking chamber S, and the charcoal is received therein to heat the food material put on the roasting plate 121.

Specifically, a pair of rails 119 are provided in the front and rear direction on the lower side walls of the cooking chamber S, and hooking jaws 157 are formed on both sides of the upper portion of the charcoal box 150, So that the charcoal box 150 is disposed in the extension space K formed at the rear of the lower portion of the cooking chamber S. [

A plurality of ventilation holes (not shown) are formed on the bottom surface of the charger case 150 to supply air to the charcoal housed therein. Air is introduced into the charger case 150 through the air holes, .

The air outlet nozzle 163 is connected to the blower 161 installed at one side of the main body 101 and is connected to the air blower 161, It is possible to control the intensity of the charcoal fire by supplying air to the charcoal box 150. [

The charcoal in the charcoal box 150 can be raised up to about 1200 degrees, and the heat of the charcoal box can be raised to the upper part of the cooking compartment S, so that the foodstuffs on the rope plate 121 can be grilled and cooked.

On the other hand, since charcoal fire releases a large amount of near-infrared rays and far-infrared rays, moisture leakage of food ingredients is prevented and only oil is removed, and the taste and flavor of the food ingredients can be improved.

By putting wooden wood such as oak into the charcoal box (150) and attaching fire, near infrared rays are emitted when oak is rolled, and far infrared rays are emitted when oak is burned and become charcoal.

The oil receiving tube 171 and the aspirator tube 173 are integrally formed adjacent to each other and can be detachably mounted on the bottom surface of the cooking chamber S. At this time, water (W) is received in the oil pan 171, and the oil falling from the food material put on the pan plate 121 is received. Thus, the oil falling from the foodstuff falls into the oil receiving container 171 containing the water W, thereby preventing the oil from burning due to the high temperature inside the cooking chamber S, so that the oil is released and the moisture remains only in the moist state .

The ash receiving cylinder 173 is provided behind the oil receiving cylinder 171 for receiving the remaining charcoal in the charring cylinder 150 and the ash receiving cylinder 173 is provided at the rear side of the oil receiving cylinder 171, Respectively.

The meat grilling apparatus of the present invention is provided with a smoke outlet 111 connected to a cooking chamber S on the upper surface of a main body 101 and discharging the smoke in the cooking chamber S to the outside. At this time, the smoke outlet 111 is provided with a flow control valve 111a to control the amount of smoke discharged to the outlet 111 of the smoke.

In addition, the meat grilling device of the present invention is installed at one side of the upper surface of the main body 101 so as to be connected to the cooking chamber S, and is provided with an air purifying unit (not shown) for purifying the smoke generated in the cooking chamber S, 115 are installed.

As shown in Fig. 5, the air purifying unit 115 is structured such that an electric heater 115c for smoke combustion is interposed between a pair of ceramic filter members 115a and 115b.

Accordingly, when the flow rate control valve 111a is operated to completely close the smoke outlet 111 or to reduce the amount of exhausted smoke, the smoke in the cooking chamber S is purified through the air purification unit 115, The air is discharged to the outside.

At this time, the smoke in the cooking chamber S is firstly filtered through the lower ceramic filter 115b, then the smoke is burned and removed by the electric heater 115c for smoldering combustion, and the air is passed through the upper ceramic filter 115a By being subsequently filtered, the purified air can be discharged to the outside.

On the other hand, in the present invention, various instrument panels 108a, an operating portion 108b, a notification lamp 108c, and the like are provided on the right front surface of the main body 101. [ Although not shown, various instrument panels 108a, an operating portion 108b, a notification lamp 108c, a smoke generating portion 108b, and a display portion 108b are provided in the right inner space (see S2 in Fig. 3) of the inside of the main body 101 except for the cooking chamber S, A control unit for supplying power to each configuration and controlling the operation of the respective units may be incorporated in the electric heating unit 143, the heater for smoke combustion 115c, the blower unit 161, and the like.

With the above-described configuration, the user can control the operation of the ceramic electric heater 130, the electric heater 143 for generating smoke, the heater 115c for smoke combustion, and the blower 161 by operating the operation button 108b, The driving state can be recognized through the instrument panel 108a and the notification lamp 108c.

On the other hand, although not shown, the meat grilling apparatus of the present invention may be equipped with a far-infrared ray emitting plate capable of emitting far-infrared rays, such as a quartz stone, on both side walls and rear wall of the cooking chamber S. Therefore, due to the heat of the ceramic electric heater 130 and the charcoal heating in the charcoal box 150, the far-infrared ray releasing stone plate is heated to emit a large amount of far-infrared rays.

Hereinafter, a use example of the meat roasting apparatus of the present invention will be described with reference to Figs. 1 to 4. Fig.

The user removes the grill plate 121 from the slit 123 and places the meat ingredients such as chicken, duck, and meat on the grill plate 121 and then inserts the grill plate 121 into the slit 123, Put it in.

The ceramic electric heater 130, the electric heater 143 for generating smoke, and the blower 161 are operated, and the ceramic electric heater (not shown) is turned on when the operation unit 108b is operated after the upper door 103 is closed. 130 and the charcoal fire in the charcoal box 150. The smoke is generated from the smoke generating unit 140 by the smoke generated by the smoke generating unit 140 to smoke the foodstuff, .

While the present invention has been shown and described with respect to a preferred embodiment for illustrating the principles of the invention, it is to be understood that the invention is not limited to the precise arrangements and acts as illustrated and described. Those skilled in the art will appreciate that many modifications and variations of the present invention may be made without departing from the spirit and scope of the appended claims. Accordingly, all such appropriate modifications and changes, and equivalents thereof, should be regarded as within the scope of the appended claims.

101 ... body
121 ... grill
130 ... ceramic electric heater
140 ... smoke generating unit
141 ... smoke generator
143 ... Electric heaters for smoke extraction
147 ... cover plate
150 ... Charcoal
161 ... blower
163 ... air discharge nozzle
171 ... oil pan
173 ... ash tray

Claims

A main body having a predetermined cooking cavity formed on one side thereof;
A grill plate detachably mounted on an upper sidewall of the cooking chamber, the grill plate lifting a food material;
A ceramic electric heater installed on a sidewall of the cooking chamber so as to be disposed below the griddle and heating the cooking material by heating by supplying electric power;
A charcoal box detachably mounted on a lower sidewall of the cooking chamber, the charcoal being accommodated therein to heat the ingredients;
And a smoke generating unit installed on a side wall of the cooking chamber to generate smoke to smoke the food material,
The smoke generating unit includes:
A smoke generating cylinder installed on a sidewall of the cooking chamber and containing wood therein; And
And an electric heater for generating smoke which is installed in proximity to the lower surface of the smoke generating cylinder and generates smoke from the wood inside the smoke generating cylinder by heating the smoke generating cylinder.

delete

The method according to claim 1,
Wherein the smoke generating unit further comprises a cover plate covering the upper portion of the smoke generating cylinder and installed on the side wall of the cooking chamber so that oil falling from the food material does not enter the smoke generating cylinder.

The method according to claim 1,
A plurality of ventilation holes are formed in the lower portion of the charcoal,
Wherein an air discharge nozzle is provided at a lower portion of the charcoal box to supply air to charcoats accommodated in the charcool through the plurality of air holes to control the intensity of the charcoal.

The method according to claim 1,
An oil receiver installed on a bottom surface of the cooking chamber and receiving water therein and receiving oil falling from the food ingredients; And
Further comprising: a gas receiver installed adjacent to the oil receiver and disposed to be disposed below the barrel.

The method according to claim 1,
A smoke outlet port for discharging the smoke generated from the cooking chamber to the outside is installed on the upper surface of the main body,
Wherein the smoke outlet is provided with a flow rate control valve for controlling the amount of smoke discharged.

The method according to claim 1,
An air purifying unit for purifying the smoke generated from the cooking chamber and discharging the purified air to the outside is installed on the upper surface of the main body,
The air-
A pair of ceramic filter members; And
And a heater for smoke combustion which is interposed between the pair of ceramic filter members and burns the smoke passing through the pair of ceramic filter members.