KR200495614Y1 - Fired meat baking pan to minimize happen harm gas and smoke - Google Patents

Abstract

The present invention enables the meat placed on the grilling plate to be grilled directly with sufficient heat like a grill, but harmful gases and smoke that can be collected by guiding the meat oil to the outside of the grilling plate so that it does not come into direct contact with the charcoal. It relates to a direct-fired roasted meat plate that minimizes occurrence, the configuration of which is formed of a metal plate blocked on all sides by an outer wall, and an inner wall is formed at a distance in front of each outer wall, so that between the outer wall and the inner wall an oil discharge guide groove is formed, an oil discharge port is formed in the middle of one side of the outer wall, and the oil discharge guide groove is formed to be inclined toward the oil discharge port side; Meat support protrusions formed in parallel and densely protruding upward while maintaining a distance from each other on the inside of the inner wall, and having flame holes formed along the longitudinal direction of both sides; It consists of an upper open oil receiving groove formed between the meat supporting protrusions, and a meat supporting jaw in line contact with the meat is integrally formed at the upper end of the meat supporting protrusion, and at the lower side of each of the flame holes. The gap maintaining jaws are integrally formed in succession toward the oil receiving groove side.

Description

{Fired meat baking pan to minimize happen harm gas and smoke}

The present invention relates to a direct-fired meat grill that minimizes the generation of harmful gases and smoke. More specifically, the meat placed on the meat-grilling board can be grilled over a direct fire with sufficient heat such as a griddle, but the oil of the meat is directly put on the charcoal fire. It relates to a direct-fired grilled meat plate that minimizes the generation of harmful gases and smoke so that it can be collected by guiding it to the outside of the grilled meat plate so that it does not come into contact.

As is well known, a meat grilling board is used for grilling meat in a restaurant or in each household. Such a roasted meat plate is divided into a metal meat roasting board with a hole in the bottom, that is, a flame hole, and a metal meat roasting board without a hole in the bottom. In the case of a grilled meat plate with a hole, it is mainly used for grilling meat with a direct fire, and a meat plate without a hole is mainly used for grilling meat with the indirect heat of a heated meat grilling plate.

In a meat roasting pan without holes, the oil from the meat does not come into contact with the heat source and is discharged and collected to the outside of one side of the roasting pan through the oil induction furnace or oil guide groove of the meat roasting pan, so harmful gases and Because no smoke is generated, meat can be easily grilled using a portable gas burner in restaurants as well as in general homes. Therefore, it seriously affects the harmfulness of health, and of course, it is practically impossible to grill meat directly at home.

And, in the case of a restaurant that uses a meat grill with a hole and charcoal, a separate exhaust hood device is installed to forcibly inhale harmful gases and smoke generated when meat is grilled over a direct fire and discharge it to the outside of the restaurant. There was a problem in that the economic feasibility was lowered due to the cost burden that had to be installed and constructed over the period.

1 and 2 show an example of a conventional roasting plate (Korean Utility Model Publication No. 20-2011-0006712: published on July 6, 2011), the configuration of which is for heat storage on the left and right sides of the roasting plate body (1). A water chamber (3) is formed, and a cold chamber (5) having a heat shield plate (6) on the bottom is formed on the front and rear sides. The guide groove 4 is connected.

On the other hand, in direct-fire grilling, the firepower of the charcoal greatly influences the taste of the meat. If you cannot have the firepower of charcoal fire, and if the number or area of flame balls is increased to maintain the firepower of charcoal fire, the oil from the meat easily falls into the charcoal fire and burns, generating harmful gases and smoke. Blocking of harmful gases and smoke generated by oil dripping is the key to direct-fired grilled meat.

1. Republic of Korea Public Utility Model No. 20-2011-0006712 (published on Jul. 6, 2011) "Grilled"

Accordingly, the present invention has been devised to solve the various problems of the prior art as described above, and its purpose is to allow the meat placed on a meat grilling board to be grilled directly with sufficient heat such as a griddle, but the oil of the meat is put on a charcoal fire. An object of the present invention is to provide a direct-fired grilled meat plate that minimizes the generation of harmful gases and smoke so that it can be collected by guiding it to the outside of the grilled meat plate without direct contact.

In order to achieve the object of the present invention, one form of a direct-fired grilled meat plate that minimizes the generation of harmful gases and smoke is formed of a plate made of a metal material blocked in all directions by an outer wall, and the inner wall is spaced in front of each outer wall a grilling plate body having this formed so that an oil discharge guide groove is formed between the outer wall and the inner wall, an oil outlet is formed in the middle of one outer wall, and the oil discharge guide groove is inclined toward the oil outlet; Meat support protrusions formed in parallel and densely protruding upward while maintaining a distance from each other on the inside of the inner wall, and having flame holes formed along the longitudinal direction of both sides; It consists of an upper open oil receiving groove formed between the meat supporting protrusions, and a meat supporting jaw in line contact with the meat is integrally formed at the upper end of the meat supporting protrusion, and at the lower side of each of the flame holes. It is characterized in that the gap maintaining jaws are integrally formed in succession toward the oil receiving groove side.

As described above, in the present invention, meat can be grilled directly with the heat of sufficient charcoal such as a grill, while the oil of the meat does not come into direct contact with the charcoal fire, so it is possible to minimize the generation of harmful gases and smoke due to the oil of the meat. It can significantly reduce the harmfulness of smoke, and in restaurants that use charcoal a lot, there is no need to install a separate exhaust hood. have a possible effect.

In addition, in the present invention, as described above, the oil of the meat flows into the inside of the roasting pan through the flame hole of the roasting plate, does not come into contact with the heat source, and is discharged to the outside through the outside of the roasting pan like a roasting pan without a flame hole on the bottom. By allowing it to be collected separately, it also has the effect of being able to easily enjoy direct fire grilling even at home or with a portable gas burner without the use of charcoal at home.

In addition, the present invention not only prevents meat from sticking to the roasting pan, but also has a small contact area with the meat, and when used, the oil from the meat quickly escapes to the outside of the roasting pan and minimizes the time it stays on the roasting pan, making it easy to clean after use. There is an advantage that can further increase the simplicity of the

1 is a perspective view of a conventional grilling plate.
Figure 2 is a cross-sectional view taken along line AA of Figure 1;
3 is a perspective view showing the overall configuration of a direct-fired grilled meat plate that minimizes the generation of harmful gases and smoke according to the present invention.
Figure 4 is an enlarged photograph showing the main part of Figure 3;
5 is a partially cut-out enlarged perspective view of the present invention.
6 is an enlarged cross-sectional view of the main part of the present invention.

Advantages and features of the embodiments of the present invention, and methods for achieving them will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings.

However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, and only the present embodiments allow the disclosure of the present invention to be complete, and common knowledge in the technical field to which the present invention belongs It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims. Like reference numerals refer to like elements throughout the specification.

In describing the embodiments of the present invention, if it is determined that a detailed description of a well-known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.

And the terms to be described later are terms defined in consideration of the functions in the embodiment of the present invention, which may vary according to the intention or custom of the user or operator. Therefore, the definition should be made based on the content throughout this specification.

Hereinafter, with reference to the accompanying drawings, a direct-fired grilled meat plate that minimizes the generation of harmful gases and smoke according to the present invention will be described in detail according to embodiments.

3 is a perspective view showing the overall configuration of a direct-fired grilled meat plate that minimizes the generation of harmful gases and smoke according to the present invention, FIG. 4 is an enlarged photograph showing the main part of FIG. 3 , and FIG. 5 is a cross-sectional view of FIG. 5 .

As shown in this figure, the grilling plate body 110 of the present invention is formed of a plate body made of a metal material blocked in all directions by the outer wall 111, and the inner wall 112 is formed at a distance in front of each outer wall 111. An oil discharge guide groove 113 is formed between the outer wall 111 and the inner wall 112, and an oil outlet 114 is formed in the form of a semicircular groove open to the upper side in the middle of one outer wall 111. . At this time, the oil outlet 114 and the opposite side of the oil outlet 114 are formed to have different heights to be inclined toward the oil outlet 114 .

And, on the inside of the inner wall 112, a plurality of meat support protrusions 120 are closely formed in parallel while maintaining a distance from each other, and the oil receiving groove 130 opened to the upper side between the meat support protrusions 120 is formed. to form At this time, the meat support protrusions 120 are formed in a direction perpendicular to the oil outlet 114, that is, in the longitudinal direction of the grilling plate body 110, so that more meat support protrusions 120 are formed in the grilling plate body 110, and , so that the oil from the meat 100 can easily flow out toward the oil discharge guide groove 113, it is symmetrical left and right and inclined. At this time, the meat support protrusion 120 is formed in a straight line, but is not limited thereto.

5 is an enlarged cross-sectional view showing the structure of the meat support protrusion of the present invention, as shown in this figure, the meat support protrusion 120 has an opening 121 toward the lower side, and both sides are narrow at the top and wider toward the bottom. The slope is symmetrical to each other with inclined surfaces 122a and 122b of about 2 to 5 degrees, and flame holes 123 are formed along the longitudinal direction, and the upper ends of both inclined surfaces 122a and 122b are in direct contact with the lower part of the meat. A meat support jaw 124 is formed to be supported. When the flame ball 123 is formed to be inclined upward by the both sides of the inclined surfaces 122a and 122b in this way, it is possible to concentrate the firepower of the charcoal on the meat 100 .

At this time, the meat supporting jaw 124 is in line contact with the meat to minimize the contact area with the meat, and the interval maintaining jaw 126 is formed on the lower side of the flame hole 123 , and the interval maintaining jaw 126 is formed on the lower side of the flame hole 123 . ) serves to block in the middle the oil of the meat falling from the upper meat support jaw 124 from flowing into the flame hole 123 side. And, by making the both end lines 125b of the meat support jaw 124 protrude more outward than the lower end line 125a of the flame hole 123 of the inclined surfaces 122a and 122b, the oil falling from the meat is removed from the flame hole 123 ) can be configured to prevent access to the side. In addition, the gap maintaining jaw 126 may be formed to protrude more outward than the end line 125b of the meat supporting jaw 124, and the gap maintaining jaw 126 is positioned between the one side space maintaining jaw 126 and the other space maintaining jaw 126. A semi-circular oil receiving groove 130 is formed.

In the case where the gap maintaining sill 126 is not provided, even if there is an eaves on the roof, meat oil may flow into the flame hole 123 side as rainwater rushes into the eaves, but as described above, the flame hole 123 ), when the gap maintaining jaw 126 is formed on the lower side, the gap maintaining jaw 126 blocks the meat oil falling from the meat support jaw 124 from the front of the flame hole 123 and as it is the oil receiving groove 130 By allowing it to flow down to the side, it not only blocks the inflow of meat oil to the flame hole 123 side, but also guides and guides the meat oil so that it can quickly flow into the oil receiving groove 130 side.

On the other hand, the present invention is to minimize the contact area with meat by making the meat support jaw 124 of the meat support protrusion 120 come into line contact with the meat. do. This line contact of the meat support jaw 124 prevents the meat from sticking to the grilling plate body 110, as well as minimizes the transfer of indirect heat due to the heating of the grilling plate so that the meat can be grilled on a direct fire only by the firepower of charcoal. It is intended to allow the oil of the meat to flow more smoothly and quickly to the oil receiving groove 130 side, and as the gap maintaining jaw 126 is also rounded, the meat oil is more quickly and smoothly through the oil receiving groove ( 130) will be able to flow to the side.

At this time, the shapes of the meat supporting jaw 124 and the spacing maintaining jaw 126 are not necessarily limited thereto, and their original function, that is, to prevent the meat oil from approaching the flame hole 123 side while in line contact with the meat. All of this, blocking the meat oil from flowing into the flame hole 123 in front of the flame hole 123, and allowing the meat oil to flow more quickly and smoothly to the drip tray groove 130 side. If you are satisfied, you can also change the shape.

In the present invention configured as described above, when meat is placed on charcoal and grilled, the flame of charcoal is introduced into the inside of the meat support protrusion 120 through the opening 121 of the meat support protrusion 120 of each of the grilling plate body 110 and , The injected charcoal flame is ejected upward through the flame holes 123 formed on both inclined surfaces 122a and 122b of the meat support protrusion 120 and is concentrated on the meat placed on the meat support protrusion 120. can be grilled with direct fire using the power of charcoal.

And, as the meat supporting jaw 124 on the upper side of the meat supporting protrusion 120 is in line contact with the meat and the contact area is minimized, the meat does not stick to the meat supporting jaw 124 as well as the meat supporting jaw 124 is Both end lines 125 protrude more outward than the lower end line 125 of the flame hole 123 to block the meat oil from approaching the flame hole 123 side, and to fall on the meat support jaw 124 . The oil is again blocked by the gap maintaining jaw 126 protruding at a distance from the front side of the flame hole 123 to block it from the front of the flame hole 123, so that the oil of the meat flows into the flame hole 123 side even a little. It is possible to prevent this, and the meat receiving jaw 124 and the gap maintaining jaw 126 are curved and rounded, so that the meat oil is transferred more quickly and smoothly with the original function of the above-mentioned grilling plate. It will be possible to induce and guide so that it can flow out to the side.

As such, the present invention can grill meat with sufficient charcoal fire power, such as a grill, and minimize the generation of harmful gases and smoke caused by meat oil because the meat oil does not come into direct contact with the charcoal fire. It is possible to significantly reduce the harmfulness, and it is possible to secure economic feasibility according to the installation and use of the exhaust device as exhaust is sufficiently achieved with a simple ventilation device without the need to install a separate exhaust hood device in a restaurant where a lot of charcoal is used. .

In addition, in the present invention, as described above, the oil of the meat flows into the inside of the roasting pan through the flame hole of the roasting plate, does not come into contact with the heat source, and is discharged to the outside through the outside of the roasting pan like a roasting pan without a flame hole on the bottom. By allowing it to be collected separately, it is possible to easily enjoy direct fire grilling even at home or with a portable gas burner without the use of charcoal at home.

In addition, the present invention not only prevents meat from sticking to the roasting pan, but also has a small contact area with the meat, and when used, the oil from the meat quickly escapes to the outside of the roasting pan and minimizes the time it stays on the roasting pan, making it easy to clean after use. It will be possible to further increase the simplicity of

In the above, the direct-fired grilled meat plate that minimizes the generation of harmful gases and smoke according to the present invention has been specifically described, but this is only a description of the most preferred embodiment of the present invention, the present invention is not limited thereto, and the appended claims The scope is determined and limited by In addition, anyone with ordinary skill in the art will be able to make various modifications and imitations according to the description of the specification of the present invention, but it will be clear that this is also not outside the scope of the present invention.

110: roasting body
111: outer wall 112: inner wall
113: oil discharge guide groove 114: oil discharge port
120: meat support stone
121: opening 122a, 122b: inclined surface
123: flame ball 124: meat support jaw
125a, 125b: end line 126: gap maintaining jaw
130: oil receiving groove

Claims (4)

delete delete It is formed of a plate body made of a metal material blocked in all directions by the outer wall 111 , and the inner wall 112 is formed at a distance in front of each outer wall 111 , and between the outer wall 111 and the inner wall 112 . An oil discharge guide groove 113 is formed on the side of the outer wall 111, and an oil discharge port 114 is formed in the middle, and the oil discharge guide groove 113 is inclined toward the oil discharge port 114. Grilling plate body 110 Wow;
Meat support protrusions 120 formed in parallel and densely protruding upward while maintaining a distance from each other on the inside of the inner wall 112, and having flame holes 123 formed along the longitudinal direction of both sides;
Consists of; an upper open oil receiving groove 130 formed between the meat support protrusions 120;
At the upper end of the meat support protrusion 120, a meat supporting jaw 124 that is in line contact with the meat is integrally formed, and a gap maintaining jaw ( 126) is integrally formed;
The meat support protrusion 120 and the oil receiving groove 130 are formed in a left and right symmetrical inclined shape toward the left and right oil discharge guide grooves 113 around the oil outlet 114;
Both side surfaces of the meat support protrusion 120 are formed with inclined surfaces 122a and 122b, and both end lines 125b of the meat support jaw 124 are in the outer direction than the lower end line 125a of the flame hole 123. It is formed to protrude more, and the gap maintaining jaw 126 is formed to protrude more outward than the meat supporting jaw 124. A direct-fired grilled meat plate that minimizes the generation of harmful gases and smoke.
4. The method of claim 3,
A direct-fired grilled meat plate that minimizes the generation of harmful gases and smoke, characterized in that the gap maintaining jaws 126 are formed to be rounded outward.

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