KR200477614Y1

KR200477614Y1 - Roasting plate

Info

Publication number: KR200477614Y1
Application number: KR2020140007491U
Authority: KR
Inventors: 문근호; 박준화; 윤미선
Original assignee: 주식회사 수성개발; 문근호; 박준화; 윤미선
Priority date: 2014-10-15
Filing date: 2014-10-15
Publication date: 2015-07-02

Abstract

The present invention relates to a grill pan which grates a grill pan with a main grill and grilled meat, and separates it into a grill pan which keeps the grill at a constant temperature and keeps the grill for a long time without burning the meat.
The main constitution of the present invention is characterized in that a main bulging plate having a rectangular bulge formed at its center with respect to the edge and a rectangular shape for use as an oil release and a catch for a latch, And an auxiliary top board having a top board space formed therein, wherein the auxiliary top board is formed by passing the top board mounting space through the center thereof, A water receiving groove having a predetermined depth along the water receiving groove; A support protrusion is formed on an upper portion of the support portion to open and close an open upper portion and a support protrusion is formed on an inner circumferential edge of the support protrusion to receive a peripheral portion of the main deflector and to receive oil that has fallen upward, And a ring-shaped plate formed with one or more oil discharge holes for dropping the stored oil downward and heated and heated by the meat roasted on the upper surface thereof. The upper surface of the plate is formed into a plate so as to heat up the roasted meat The hook is formed in a downward slope in a direction in which the base jaw is formed, and at least one hook hole is formed in a part of the surface so as to be caught by the hook.

Description

Roasting Plate {ROASTING PLATE}

The present invention relates to a grill pan which grates a grill pan with a main grill and grilled meat, and separates it into a grill pan which keeps the grill at a constant temperature and keeps the grill for a long time without burning the meat.

Generally, a grill plate for grilling meat is made in the form of a hole in a plate made of metal, or it is made of a metal net so that the meat put on the grill plate is burned by a flame such as a charcoal fire or a gas range.

However, since the above-mentioned grill plates are made of metal and the heat conductivity is very high, the grill plate is heated very quickly within a short period of time, so that when the meat is not quickly turned over, meat is burned or clogged.

Of course, in view of the above-mentioned problems, there has been proposed a roast plate having a low thermal conductivity such as a porcelain. However, such a roasting plate has a high production cost and a very low thermal conductivity, so that it takes too much time to bake the roast.

In addition, the academy announced that eating cancerous meat would increase the incidence of cancer, so burning or burning the meat would eventually lead to a decrease in meat consumption.

As a result, a lot of technical development has been made on a hot plate to prevent meat from burning. For example, Utility Model Publication No. 1997-0007108 and Patent Publication No. 1057136 are published.

In the Utility Model No. 1997-0007108, the grill plate itself is formed in a double shape so that water is circulated therein, thereby making it possible to cook delicious meat without burning when meat is baked. However, as the water circulates inside, it does not burn, but it takes a long time to bake the meat and there is inconvenience. The pressure of the heated water may cause an explosion accident. If the meat is smoked during the baking process, So that there is an inconvenience in replacement work.

In addition, the above Patent No. 1057136 discloses a method of replacing only the main plate when the main plate is separated from the main plate and the auxiliary plate, and then the meat is roasted in the main plate and then transferred to the auxiliary plate, to be.

However, in the above-mentioned technology, when the main plate is placed on the auxiliary plate, it is troublesome and inconvenient that the oil feed line of the main plate is accurately aligned with the oil discharge port of the auxiliary plate for the oil leakage. If the oil is not installed properly, the oil will flow over the oil pan and get into the auxiliary pan, so that the auxiliary pan can not be used or the taste of the meat can be lowered due to the oil, and the auxiliary pan is also heated or warmed by the heat source After a certain period of time, there is no significant difference from the temperature of the main plate, and if the grilled meat is left without eating, it is burnt in an instant, thereby causing the juice to escape and degrade the taste.

In addition, although the auxiliary material is allowed to bake or warm the material, there is a problem that the moisture is evaporated or burned when not in use due to the heating temperature, thereby deteriorating the taste.

Utility Model Publication No. 1997-0007108 (July 16, 1997, improved structure of water-cooled griddle) Patent Registration No. 1057136 (2011.08.09, double heat plate for roasting)

The present invention was conceived to solve the above problems. The purpose of the present invention is to divide the main bulb and the baked meat for baking meat into separate auxiliary bulb plates for maintaining the temperature at a constant temperature, So that the meat can be easily baked and eaten.

In addition, the present invention is to provide a baking pan which is provided with a container holder to burn all meat, remove the main plate, place a pot or the like on the container holder, and heat and warm it so as not to boil or cool.

In addition, the present invention can detachably mount the plate on the upper part of the support, thereby warming the grilled meat, cleaning the water receiving groove in which the water and oil are contained as well as the bottom surface of the plate, It is to provide a roasting fire.

In order to attain the above object, the present invention provides a method of manufacturing a metal plate, comprising the steps of: forming a main bulging plate having a bulge at the center thereof and having a rectangular through- And an auxiliary furnace plate having a furnace space formed at a center thereof so as to be exposed to a heat source, wherein the auxiliary furnace plate is formed by passing through the furnace space at the center thereof, A support member having a water receiving groove formed at a predetermined depth along the circumference of the support so as to receive the supplied water; A support protrusion is formed on an upper portion of the support portion to open and close an open upper portion and a support protrusion is formed on an inner circumferential edge of the support protrusion to receive a peripheral portion of the main deflector and to receive oil that has fallen upward, And a ring-shaped plate formed with one or more oil discharge holes for dropping the stored oil downward and heated and heated by the meat roasted on the upper surface thereof. The upper surface of the plate is formed into a plate so as to heat up the roasted meat The hook is formed in a downward slope in a direction in which the base jaw is formed, and at least one hook hole is formed in a part of the surface so as to be caught by the hook.

And a latching protrusion is formed at an inner end or an outer end of the plate so as to prevent the plate from being engaged with the upper end of the support.

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And a container holder is installed in the blanket installation space in which a container is placed and an edge is hooked on the upper surface of the bail jaw so as to be heated or boiled.

At this time, the container support includes an annular support ring supported on the upper surface of the support jaw, and a support frame coupled to the inside of the support ring to partition an inner space of the support ring, And the bent portion is formed so that the container seating space is provided inside the bent portion.

Wherein the main bulb has an annular oil pan formed so as to be sloped smoothly without a protruding portion or protruding upward along the circumference of the circumference of the main bulb, an air hole having a predetermined length in a radial direction for ventilation of air is formed on the surface, When the receptacle is formed, the oil is discharged through the through hole.

According to the baking dish having the above-described structure, the baked meat can be kept at a constant temperature without being burnt by putting it on the saucer, so that the meat can be consumed in a warm and fleshy state, and can be easily baked for a long time, In particular, since the plate is separated from the support portion, the water receiving groove of the support portion, in which water and oil are received, can be cleaned easily and is very hygienic. After all the meat is baked, As a matter of course, it is possible to boil the food that the customer intends to eat, such as ramen, so that the convenience of use can be improved.

1 is a perspective view of a baking dish according to the present invention,
Fig. 2 is an exploded perspective view of the grill bulb according to the present invention,
FIG. 3 is a sectional view of a grill bulb according to the present invention,
FIG. 4 is a cross-sectional view showing the flow of oil in the baking pan according to the present invention,
5 is a cross-sectional view of a baking pan having a container base according to the present invention,
FIG. 6 is a perspective view showing a container holder in a baking dish according to the present invention,
Fig. 7 is a state in which the container is placed on the container base in Fig. 5,
8 is a view showing the state of use of the baking dish according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail with reference to the accompanying drawings.

As shown in FIGS. 1 to 7, according to one embodiment of the present invention, the grill pan is composed of a main grill 100 for grilling meat and an auxiliary grill 200 for maintaining the temperature of grilled meat in a good condition .

The main bulb 100 is a portion where the heat source such as charcoal or gas fires directly heats and cooks the meat while being heated. The auxiliary bulb 200 is maintained at a predetermined temperature by the water contained in the support 210, ) It is the part that keeps the meat put on the upper surface at a good temperature to warm up.

Therefore, the meat is roasted in the main bulb 100 and then transferred to the supplementary bulb 200. Since the meat transferred to the supplementary bulb 200 is kept at a constant temperature without burning, It is possible to taste the soft meat flavor that is still present.

The main bulb 100 is bulged at the center compared to the edges so that the oil generated during the baking of the meat can be moved to the edge, and one or more through holes 110 are formed near the edges.

The through hole 110 is used for discharging the oil from the meat. In addition, the through hole 110 is used for lifting the hot plate 100 by hooking a latch. The through holes 110 are formed at four positions at intervals of 90 degrees for convenience of use.

The annular oil pan 120 protrudes upwards along the circumference of the circumference of the main yoke 100 so that the oil does not flow over the edge, So that the oil can be discharged through the through hole 110. [0064]

When the edge of the main plate 100 is formed smoothly or the oil pan 120 is formed, the oil is dropped to the upper portion of the base plate 221. The oil that has fallen to the base plate 221, 223 to the water receiving groove 211.

On the surface of the main bulb 100, a plurality of air holes 130 having a certain length in a radial direction for ventilation of air are formed.

The air holes 130 are formed to be as narrow as possible and only in the remaining portion except for the central portion of the main plate 100 so that the heat source does not directly touch the meat through the air holes 130.

The air hole 130 is not formed in the center of the main plate 100 to prevent direct contact with the heat source but may be formed in the center of the main plate 100 according to the kind of meat to be roasted It is possible.

The auxiliary firebox 200 of the present invention is configured to maintain the temperature of the roasted meat. The firebox installation space 212 is formed through the main firebox 100 so that the main firebox 100 is directly exposed to the heat source do.

The auxiliary plate 200 includes a support 210 for storing water to be received and discharged and a plate 220 for heating and heating the grilled meat. The plate 220 is supported by the support 210 And is mounted on the upper part of the supporting part 210 so as to be detachable.

The reason why the plate 220 is separated from the support 210 is that when the support 210 and the plate 220 are integrally formed without being separated from each other, This is because there is a problem in the hygiene such as the oil is not easily discharged, especially the washing is inconvenient or difficult and the mold may be inhabited.

That is, it is possible to easily discharge the water and oil contained in the water receiving groove of the supporting part 210 and to clean the bottom surface of the plate 220 and the water receiving groove, The plate 220 is separated from the upper part of the support part 210 so that the plate 220 can be cleaned easily and hygienically.

The supporter 210 is formed to be open at the upper part, the baffle installation space 212 is formed at the center thereof, and water is supplied to the rim at a predetermined depth along the circumference Receiving grooves 211 are formed.

Water is received in the water receiving groove 211 to lower the temperature of the plate 220, water is also contained to generate steam, and oil from the meat is received and stored.

On the outer surface of the support portion 210, a handle 213 is formed to face the support portion as well as the entire auxiliary support plate at positions facing each other.

The plate 220 is mounted on the upper part of the support part 210 so that the open upper part of the water receiving groove 211 is closed so that the temperature is raised by the water contained in the water receiving groove 211 So as to maintain a constant temperature.

A support protrusion 221 is formed at the inner edge of the plate 220 to support the main plate 100 so as to support the main plate 100. The support protrusion 221 has oil- At least one oil discharge hole 223 is formed for dropping into the groove 211.

An accommodating space 222 of a predetermined size is formed on the upper side of the base jaw 221 so that the oil discharged from the main bulb 100 is temporarily stored without being flowed to the end and then moved to the oil discharge hole 223 .

The upper surface of the plate 220 is formed in a plate form so as to place roast meat. The raised meat is kept at a temperature close to the temperature of the plate 220 without being cooled, And the water vapor of the heated water leaves the meat juices and moisture without being evaporated.

At this time, the upper surface of the plate 220 is formed as an inclined surface inclined downward from the outer side toward the inner side where the bulb installation space 212 is formed, so that the oil from the meat is moved inward and falls to the support jaw 221 .

As the inclined surface is formed, the oil from the meat moves inward along the inclined surface, thereby preventing the oil from moving to the outside of the plate 220, thereby maintaining the cleanliness of the table. Or discomfort can be solved.

A locking protrusion 224 is formed at the lower end of the inner or outer end of the plate 220 so as to engage with the upper portion of the support 210.

Due to the formation of the locking protrusion 224, the flow of the plate 220 is restricted, and the plate 220 placed on the supporting part 210 during use is prevented from slipping off.

The locking protrusions 224 may be formed on one or both of the inner end and the outer end of the plate 220. [

A hook hole 225 is formed on the surface of the plate 220 so that the plate 220 can be lifted using a latch. The hooking holes 225 are formed in two locations for convenience of use.

In addition, the plate 220 is formed with a separation preventing jaw 226 at a predetermined height on the upper surface of the plate 220, so that the oil can not be passed to the outside as well as the grilled meat and vegetables, do.

5 and 7, when the main bulb 100 is not used, the edge of the bulb jaw 221 is bent so that the container can be heated and heated and boiled, A container holder 300 is provided.

Since the container holder 300 is positioned below the main plate 100, the container holder 300 may be provided in advance even when the main plate 100 is used. However, due to factors such as shortening the service life due to heating, 100 is used, it is used without using the container holder 300, and is used only when the main bulb 100 is not used.

The container holder 300 includes an annular support ring 310 supported on the upper surface of the support jaw 221 and a support ring 310 coupled to the inside of the support ring 310 to divide an inner space of the support ring, And a support frame 320 for supporting the support frame 320.

When the meat is cooked by using the main plate 100 and the foodstuff such as a stew or the like is warmed up, the main plate 100 is removed and then the container 300 is put in a container 400) and heat or boil it.

At this time, the supporting frame 320 is bent downward so that the bent portion 322 is formed in the container mounting space 321.

The side of the supporting frame 320 is caught by the inner peripheral surface of the plate 220 by the bent portion 322 in the state in which the supporting ring 310 is extended over the supporting jaw 221, The central portion of the support frame 320 protrudes downward to be as close as possible to the heat source so that the heating of the container 400 seated in the container seating space 321 is performed for a short time It is possible to warm the container 400 easily even if the strength of fire is weakened by long use in case of charcoal fire.

The support frame 320 may be formed in a grid shape having a plane shape or a radial shape extending like a spoke with respect to the center, such as a '*' shape.

In the flame of the present invention constructed as described above, both the main flue gas pan 100 and the auxiliary flue gas pan 200 are placed on a furnace or a gas stove, and the main flue gas pan 100 is heated. When the main plate 100 is heated to a predetermined temperature or higher, the meat is placed on the upper surface of the main plate 100 and the meat is roasted. The grilled meat is immediately ingested or placed on the upper surface of the plate 220 of the auxiliary bulb 200.

The temperature of the plate 220 is raised due to the heating of the main plate 100. The temperature of the plate 220 is maintained at a predetermined temperature without further rising by the water contained in the water receiving groove 211, The raised meat is no longer burned and gets warm.

The temperature of the main bulb 100 is 300 ° C or higher and the temperature of the auxiliary bulb 200 is 100 ° C or lower, preferably 70-90 ° C, by water. So that the food recipient can taste the meat in the warmed state.

Furthermore, the water contained in the water receiving groove 211 is heated, so that the water does not press the meat due to the soot, and the juice of the meat does not escape but the juicy meat can be eaten.

When meat is baked on the upper surface of the main plate 100 for a long time, soot is generated. In this case, only the main plate 100 is removed from the auxiliary plate 200 and replaced with a new main plate 100 do.

According to the present invention configured as described above, even if the meat roasted on the main plate 100 is put on the plate 220 for a long time, the juice does not fall off, and it is kept moist and soft, Even if it is not rigid, it is possible to eat meat as it is at first baked.

100: main plate 110: through hole
120: oil pan 130: air hole
200: auxiliary bulb 210: support
211: water receiving groove 212: fire plate installation space
213: handle 220: plate
221: base jaw 222: accommodation space
223: Oil discharge hole 224:
225: Hook hole 226:
300: container holder 310: support ring
320: support frame 321: container seating space
322: Bent part 400: Container

Claims

(100) formed with a through hole (110) formed in a rectangular shape so as to be used for the purpose of discharging oil and catching a hook at the edge, and a main bulb (100) And an auxiliary firebox (200) having a firebox installation space (212) formed at the center thereof so as to be exposed,
The auxiliary zigzag plate 200 is formed at a center thereof with the zigzag plate installation space 212. The upper part of the auxiliary zigzag plate 200 is inserted into the water receiving groove 211 A supporting portion 210 formed with a supporting portion 210;
A support jaw 221 having an accommodating space 222 for supporting the peripheral edge of the main plate 100 and accommodating the oil that has fallen to the upper side is provided at an inner edge of the upper portion of the support 210, And at least one oil discharging hole 223 is formed in the receiving jaw 221 so as to drop the oil stored in the receiving space 222 downward and a ring shaped Plate 220,
The upper surface of the plate 220 is formed in a plate shape so as to heat up the grilled meat. The upper surface of the plate 220 is sloped downward in a direction in which the support tab 221 is formed, and at least one hook hole 225 ) Is formed on the surface of the substrate.

The method according to claim 1,
Wherein a latching protrusion (224) is formed at an inner end or an outer end of the plate (220) so as to prevent the plate (220) from being hung on the upper end of the support (210).

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3. The method according to claim 1 or 2,
Wherein a container support (300) is installed in the flaming board installation space (212) in which the container (400) is placed and the edge is hung on the upper surface of the support flap (221) so as to be heated or boiled.

5. The method of claim 4,
The container holder 300 includes an annular support ring 310 supported on the upper surface of the support jaw 221 and an inner ring coupled to the inside of the support ring 310 to divide the inner space of the support ring And a support frame (320).

6. The method of claim 5,
Wherein the support frame (320) is formed with a bent portion (322) so that an edge portion of the support frame (320) is bent downward and a container seating space (321) is formed inside the support frame (320).

The method according to claim 1,
The annular oil pan 120 is formed at an edge of the main pan plate 100 so as to be sloped smoothly without a protruding portion or protruded upward along the circumference of the circumference of the main pan plate 100. An air hole (130)
Wherein when the oil pan (120) is formed, oil is discharged through the through hole (110).