KR200483990Y1

KR200483990Y1 - Grill Preventing Oil Drop

Info

Publication number: KR200483990Y1
Application number: KR2020150003701U
Authority: KR
Inventors: 이승철
Original assignee: 스마트로스터 (주)
Priority date: 2015-06-09
Filing date: 2015-06-09
Publication date: 2017-07-18
Also published as: KR20160004327U

Abstract

According to one embodiment of the present invention, there is provided a grill in which oil is prevented from falling off, and a plurality of ribs arranged to cross the inside of the space formed by the rim, in one direction And the ribs are arranged to be inclined so as to be inclined in a direction in which the ribs are symmetrical with respect to the center of the rim.

Description

Grill Preventing Oil Drop}

The present invention relates to a grill in which oil is prevented from falling.

Among various methods of cooking meat, a method of grilling a direct-frying roasted with charcoal or gas or the like is widely practiced.

These roasted grilles have charcoal or gas fire on the bottom side of the grill or grill, and after putting a ring on the grill, the meat is ripened by the heat coming from the bottom side.

However, when the meat is ripe and the oil of the meat falls into the charcoal or the gas fire, the fallen oil is burned or evaporated. In this case, harmful substances such as benzopyran are harmful to the body, Or by inhalation of a nearby person and may have harmful effects.

Public utility model 20-2010-0012442

DISCLOSURE Technical Problem The present invention is intended to solve the above problems, and it is a problem to provide a grill in which oil is prevented from falling.

The tasks of the present invention are not limited to the above-mentioned tasks, and other tasks not mentioned can be clearly understood by those skilled in the art from the following description.

According to one embodiment of the present invention, a plurality of ribs arranged so as to cross the inside of the space defined by the rim and the frame form a surface inclined in any one direction with respect to the vertical direction And a rib layer arranged to be spaced apart from each other and arranged such that the ribs are inclined in a direction symmetrical with respect to a center of the rim.

A plurality of dripping members disposed below the ribs and disposed below the lower ends of the ribs to receive oil flowing down the ribs, the plurality of dripping members being spaced apart from each other and arranged parallel to the ribs, .

The lower end of the rib may be oriented toward the center side of the rim inner space and the upper end of the rib may be inclined toward the outer side of the rim inner space.

The ditch member may have a V-shaped cross-sectional shape.

The ditch member may be formed to be inclined so as to be lower toward the rim side.

The rib layer may be divided on the basis of a center portion where the inclination directions of the ribs are different from each other.

Each of the divided portions of the rib layer may have the same shape.

When the respective portions of the divided rib layers are combined, a coupling guide for guiding the coupling direction may be further provided so that the inclined directions of the ribs are opposite to each other.

The coupling guide may include a protrusion formed on any one of the divided rib layers or the bonded object to which the rib layers are coupled, a protrusion formed on the side of the object to be bonded to which the rib layer or the rib layer is coupled, And a groove formed to receive the projection.

The upper end of the rib may be provided so as not to deviate from the width of the ditch member disposed below the neighboring ribs.

The vertical orthogonality of the ribs may be arranged to partially overlap the vertical orthogonal projection of the neighboring ribs.

A virtual waterline vertically lowered from the top of the rib may be arranged to touch the neighboring ribs.

According to the invention, the oil is prevented from falling into a charcoal fire when burning meat, thereby preventing the generation of harmful substances or flames, so that the meat is more easily and safely burned.

The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned can be clearly understood by those skilled in the art from the description of the claims.

The foregoing summary, as well as the detailed description of the preferred embodiments of the present application set forth below, may be better understood when read in conjunction with the appended drawings. Preferred embodiments are shown in the drawings for purposes of illustrating the present invention. It should be understood, however, that this application is not limited to the precise arrangements and instrumentalities shown.
1 is an exploded perspective view showing an embodiment of a grill in which oil is prevented from falling down according to an embodiment of the present invention;
FIG. 2 is a cross-sectional perspective view of FIG. 1; FIG.
Figure 3 is a cross-sectional view of Figure 1;
Fig. 4 is a longitudinal sectional view of Fig. 1; Fig.
Fig. 5 is a sectional view showing a situation where meat is baked on a grill in which the oil of Fig. 1 is prevented from falling; Fig.
Figure 6a shows a portion of the rib of Figure 1;
Figure 6b shows another form of the rib of Figure 1;
7 is an exploded perspective view showing an embodiment of a grill in which oil is prevented from falling down according to another embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings. In describing the present embodiment, the same designations and the same reference numerals are used for the same components, and further description thereof will be omitted.

A grill in which the oil is prevented from falling down according to an embodiment of the present invention may include a rib layer 110 and an oil pan layer 120 as shown in FIG.

The rib layer 110 may include a rim 114 and a rim 112, as shown in FIGS.

The rim 112 is a component forming an outer edge of a specific region. In the present embodiment, the rim 112 has a rectangular shape. However, the present invention is not necessarily limited to this, and it is also possible to form it in a circular shape other than a square shape or other shapes.

The ribs 114 may be disposed parallel to each other so as to cross the inside of the space defined by the rim 112 and spaced apart from each other. At this time, the rib 114 may be a member having a shape which is thin and long and forms a predetermined side surface.

Further, as shown in FIG. 3, the ribs 114 may be inclined to be inclined in any one direction with respect to the vertical direction.

At this time, the ribs 114 may be arranged such that their inclined directions are symmetrical with respect to the center of the rim 112.

In addition, the lower end of the rib 114 faces the center side of the rim inner space, and the upper end of the rib 114 may be inclined toward the outside of the inner space of the rim 112.

Therefore, the heat coming from the lower side can be uniformly transmitted to the edge 112 through the space between the inclined ribs 114 and the ribs 114.

In other words, the heat that grasps the meat in the roasted roast is the radiant heat, not the convection or the conduction. Generally, when charcoal (C) or the like is used as a heat source, charcoal (C) is collected at the central portion, and radiant heat is emitted radially from the central portion.

The emitted radiant heat is transmitted to the meat m through a space between the ribs 114 and the ribs 114. The space in which the ribs 114 and the ribs 114 are spaced apart from each other is a direction The radiant heat can be transmitted more reliably across all sides of the meat m.

The oil receiving layer 120 receives oil flowing down the ribs 114 of the rib layer 110 and is disposed below the rib layer 110. The oil receiving layer 120 is formed on the rib layer 110, And a plurality of ditches 122 disposed on the lower side of each of the ribs 114. [

The dripping member 122 may be disposed to directly under the lower end of the rib 114 and spaced apart from the rib 114 to be parallel to the rib 114 to receive oil flowing down the rib 114 have.

Therefore, the radiant heat emitted from the lower side of the charcoal (C) can be irradiated to the meat side through the space between the ditch member (122).

At this time, the ditch member 122 may be formed to have a V-shaped cross-section so as to receive oil falling from the ribs 114.

The dripping member 122 may be formed so as to flow toward the rim as the rim decreases toward the rim side. That is, as shown in FIG. 4, the drip member 122 may be formed so as to be higher toward the center of the oil pan layer 120 and lower toward the edge.

Therefore, the heat emitted from the charcoal C or the like located at the lower side can be transmitted to the meat m through the spaced apart intervals of the ditch members 122 and the spaced intervals of the ribs 114 .

5, the oil discharged from the meat m flows down on the inclined surface of the inclined ribs 114 and falls on the ditch member 122 of the oil pan layer 120, It is possible to prevent the oil from being directly in contact with the male impregnated by the inclination of the member 122 and flowing to one side.

Therefore, as the oil burns down by the charcoal fire, the fire flames so that the burning of the meat and the harmful substance to the meat can be prevented.

6A, the upper end of the rib 114 may be provided so as not to deviate from the width of the drip member 122 disposed below the neighboring ribs 114. As shown in FIG.

Alternatively, as shown in FIG. 6B, the vertical orthorhose slopes S1 of the ribs 114 and the vertical orthogonal slices S2 of the neighboring ribs may be partially overlapped.

Or an imaginary perpendicular line h descending vertically from the upper end of the rib 114 may be disposed so as to touch the neighboring ribs 114. [

This is so that the oil discharged from the meat contacts the neighboring ribs 114 and is guided to the drip member 122 even when the oil immediately flows away from the ribs 114.

The rib layer 110 may be bonded to the oil receiving layer 120.

7, the rib layer 210 may be divided into two unit grills 212 with a center portion as a reference.

At this time, the divided unit grills 212 may have the same shape, and the inclined directions of the ribs 214 of the unit grills 212 may be the same.

Therefore, when the same unit grill 212 is coupled to the oil pan layer 220, the ribs 214 are coupled so that the oblique directions are symmetrical to each other.

At this time, a coupling guide 230 for guiding the coupling direction of the unit grill 212 may be formed to prevent the unit grill 212 from being coupled in the other direction.

The engaging guide 230 may include a projection 216 and a groove 224. [

The protrusions 216 may be formed on any one of the divided unit grills 212 or the oil pan 220 to which the unit grills 212 are coupled. As shown in FIG.

The protrusions 216 may be formed at two corners of one of the corners of the unit grill 212.

The protrusion 216 may be formed to receive the protrusion 216 at a position where the unit grille 212 of the oil pan layer 220 is coupled.

Therefore, when the unit grill 212 is coupled to the oil receiving layer 220 by the coupling guide 230, the coupling direction is guided, and therefore, there is no fear of coupling in the opposite direction, so that convenience for the user can be improved.

Therefore, since the rib layer 210 is divided into the unit grills 212, it is possible to unify the manufacturing process when manufacturing the unit grills 212, thereby improving the manufacturing convenience.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventive concept as defined by the appended claims. It is obvious to them. Therefore, the above-described embodiments are to be considered as illustrative rather than restrictive, and accordingly, the present invention is not limited to the above description, but may be modified within the scope of the appended claims and equivalents thereof.

110: rib layer 112: rim
114: rib 120: oil pan layer
122: ditch member 210: rib layer
212: unit grill 214: rib
216: protrusion 220: oil pan layer
224: groove 230: engaging guide
m: Meat h: Repair
S1, S2: Orb of the ribs

Claims

A plurality of ribs arranged so as to intersect the inside of the space formed by the rim are formed so as to be inclined in one direction with respect to the vertical direction and are spaced apart from each other and the ribs are arranged symmetrically with respect to the center of the rim A rib layer arranged to be inclined;
/ RTI >
The rib layer
Each of the ribs is divided on the basis of a center portion in which the inclination directions are different from each other,
Wherein each of the divided portions of the rib layer is prevented from dropping oil having the same shape as each other.

The method according to claim 1,
A plurality of dripping members disposed below the ribs and disposed below the lower ends of the ribs to receive oil flowing down the ribs, the plurality of dripping members being spaced apart from each other and arranged parallel to the ribs, More grills containing oil are prevented from falling.

The method according to claim 1,
Wherein the lower end of the rib is directed toward the center side of the rim inner space, and the upper end of the rib is prevented from dropping in an oblique manner so as to face outside the rim inner space.

3. The method of claim 2,
Wherein the ditch member is prevented from dropping in oil having a V-shaped bent section shape.

3. The method of claim 2,
Wherein the dripping member is prevented from dropping in an oblique manner so as to be lowered toward the rim side.

delete

The method according to claim 1,
Further comprising an engaging guide for guiding the engaging direction so that the inclined directions of the ribs are opposite to each other when the respective portions of the divided rib layers are engaged.

9. The method of claim 8,
The coupling guide
Protrusions formed on any one of the divided rib layers or the bonded objects to which the respective rib layers are coupled;
A groove formed on the side of the coupling object to which the rib layer or the rib layer is coupled, on the side where the projection is not formed, to receive the projection;
The grill is prevented from falling oil.

3. The method of claim 2,
Wherein the upper end of the rib is provided so as not to deviate from the width of the ditch member disposed below the neighboring ribs.

The method according to claim 1,
Wherein the vertical orthogonal projection of the rib is disposed so as to partially overlap the vertical orthogonality of the neighboring ribs.

The method according to claim 1,
Wherein a virtual waterline vertically lowered from the upper end of the rib is disposed so as to touch the neighboring ribs.