KR20050107359A - Roast method and rotary roastapparatus using nearinfrared-rays lamp - Google Patents

Abstract

This patent is commonly used in meat shops that handle meat.

Pollution-free energy close to solar radiation, not charcoal or gas

Near-infrared heat-generating part and meat which is cooked by heating upper surface of meat using near-infrared rays

When using a heating medium such as zone charcoal or gas fire, burn the fire plate or grill that was difficult

Root Rotator, which makes it easy to learn both sides of meat

Rotary roasting apparatus using infrared rays and roasting method.

Description

Roast method and Rotary roastapparatus using near infrared-rays lamp}

This patent is a lot of yakiniku specialty stores (raw sirloin, samgyeopsal) that specializes in existing meat, etc.

Meat, pork ribs, Oriros, grilled eel, gull meat, etc.)

Near the radiant heat of the sun, not charcoal or gas

In addition to using near-infrared heat, which is a heating medium for pollution, existing charcoal or gas fires were used.

By adopting a method of rotating the fire plate or grill on the table that was impossible when

Using 'Near Infrared Ray', which allows users to easily learn both sides of meat

One rotary roaster 'and roasting method.

Before explaining this, the existing barbecue specialty store or other similar industries

A brief description of the advantages and disadvantages of char and gas is as follows:

1) Problems in Handling

In the case of businesses that use gas,

The most common usage and ease of management required for operation

While the meat is cooked by heating, it is not roasting but grilling (usually coating

Adopting the method of cooking meat using the plate, stone plate, pot lid, etc ...)

Therefore, it is possible to reduce the taste of meat in general such as meat quality and meat flavor.

You can think of it as a negative element.

On the contrary, in the case of a business using charcoal as a heating medium, far infrared rays generated from charcoal

The back softens the meat and at the same time blends in with the charcoal's own aroma.

The reality is that it tastes better than the way it is cooked.

Due to careless handling when moving to each table by heating process and stove

That the garden and the user are always exposed to risks, and after the use of charcoal,

Difficulties in handling, such as normal problems, may be the biggest disadvantage.

2) Problems in Use

In general, in the case of meat containing a lot of fatty components such as pork belly or roasted duck

In general, it is common to use grilling boards for businesses that use gas or those that use charcoal.

Meat, meat fillet, pork ribs, etc. with relatively thick meat or low fat content

In the case of charcoal or gas fire to cook by choosing the direct method

It is being used.

This means that in case of meat that contains a lot of fatty ingredients such as pork belly and orioros, it is fired on charcoal.

The reason for the difficulty is that the fat contained in the meat continuously falls on the charcoal

Main cause of indoor air pollution by continuously generating charcoal dust together with smoke

Inevitably, use a third heating medium such as a fire plate rather than a charcoal fire.

Has to choose a third-party heating method, which uses the charcoal's unique characteristics

It is not intended to improve the taste and aroma, but only as a heating medium for heating the plate.

This allows them to cook meat using a fire plate in a gas-fired business.

He shows only the same effect as the method.

In addition, gaseous establishments offer meat of relatively thick thickness such as raw sirloin.

Even when heated and cooked by the flame-fired method, it is cooked from outside the meat due to the characteristics of the gas fire.

As the phenomenon occurs, the process of ripening under normal meat

If you don't check it upside down, meat burning will occur frequently.

The vast majority of users who use require excessive verification

In the anxiety of when meat burning will occur,

In addition to the negative factors such as the charcoal roasting method compared to using the gas as a heating medium

The fact that the grilled meat method has a lot less meat flavor and aroma,

It may be less competitive.

3) administrative problems

In general, what are the most important issues to consider when operating a business?

It is whether or not users use the establishment in a comfortable environment.

In winter, other businesses that use charcoal or gas of similar systems as heating medium

As in the season when temperature is relatively low in the season, acts such as meal in the room

If conditions of ventilation such as city ventilation are satisfied, users do not have big unpleasant feeling

It's easy to use, but it starts in summer, late spring, and goes to summer and early autumn.

In seasons when temperatures rise, most business users eat indoors if possible.

To avoid outdoor activities and prefer outdoor tables because of high humidity

Factors of the ventilation system that the smoke and the smoke become less comfortable than winter

A lot of heat generated from charcoal fire or gas fire suddenly raises the temperature of the room.

It is the main cause of the increase and the indoor temperature of the air conditioner

As a result, the media for lowering will not be able to exert their full influence.

Most of the users who use cattle are seasoned during meals such as yakiniku.

A large amount of heat generated from the heating medium together with indoor air pollution caused by

The amount of sweat generated by the body due to the high temperature generated by heat

It is the main thing that we must do acts such as meals in feeling state of unpleasantness to come to

It is a cause of negatives.

However, most yakiniku shops are small rental businesses.

The reality is that there is no space for a separate table in the room.

In order to overcome this problem, the cooling capacity of the same space is generally

Purchase additional air conditioner on top and add it when seasonal negative factors occur

It is only possible to overcome these spatial limitations by operating the

Additional operating and management expenses such as separate facility burden and excessive electricity burden

Will be.

4) ' Near-infrared  Rotary Grilling Equipment

In this patent application, 'Rotary Roasting Method Using Near Infrared Ray'

It is close and absorbs the surrounding air and generates high heat instantaneously without heating

Roots with excellent ability to transmit thermal wavelengths directly to objects while maintaining them continuously

It adopts a method of heating meat by using infrared heating medium.

Bottom-up grilling method, which is meat heating method in roasting specialty shops (mentioned above)

Charcoal or gas fired grills or roasting plates (stone plates, pot lids, general tees)

Roots, not the way the meat is cooked from the bottom through the front coating)

Near-infrared radiation generated from the outer heating system is directly directed to the upper surface of meat (Fig. 1),

6) A top-down roasting method is adopted in which meat is cooked by heating.

In addition, the short-wave heat wavelength, which is characteristic of near-infrared rays, can be directly applied without the influence of ambient air.

Due to the advantage of being able to send evenly, the penetration of wavelength is far infrared or other

It is superior to other heating mediums and cooks not only the meat but also the meat inside.

Plays a role in reducing meat loss to a minimum by smoothing the meat

In addition to allowing you to feel the taste and taste together, it contains a lot of fatty ingredients such as pork belly.

In the case of meat, since it adopts the method of heating from the upper part of meat,

It is a big advantage to eat meat lightly without the influence of oil.

Also, one of the characteristics of near-infrared light is to directly

Some places on the grill or grill due to their excellent ability to transmit heat wavelengths in direct contact

Inverting the meat with chopsticks or tongs while generating the same influence on

Easily cook the other side of the meat by rotating the grill or grill, eliminating the hassle

Rotating roasting method is adopted.

This is mentioned earlier and the effect of invention, but the way meat is cooked

Different from the method of cooking meat using charcoal or gas, the upper side of meat

With the direct heat method to cook, the user can visually check the process of meat

You have to use chopsticks or tongs to flip or check

Not only do you have to skip the cumbersome process, but also because of the anxiety

We can run acts such as meal freely.

Also, the side of the fun is strong, so it feels like grilling a barbecue outdoors.

You have to go through the process of cooking meat by turning the grill plate (P) or (PD) directly.

It can be said that it can be said that activities such as meals can be made in a pleasant situation.

to be

The technical problem of this patent is largely four.

1) First, efficient product development in terms of functionality.

As mentioned earlier, due to the external characteristics and internal characteristics of the business,

Installation method and purpose of use can be distinguished differently.

For example, the interior of the establishment is ondol-style seating and table-oriented.

The difference between the interior (internal factors), the location of the building, and the surrounding influence

Considering these factors (external factors), the difference between the ventilation systems should be different.

In other words, in the product development of 'rotary roasting apparatus using near infrared rays'

'Table Fixed Figures 1), 2), 3), 4) and 5) designed to be used

'Ceiling vents' are designed to be used in connection with the ventilation duct of the ceiling

6), 7), 8), 9) ', etc., product development of different installation methods is made.

Should.

2) Secondly  Security requirements for structural functions.

Splashing of oil, which is a by-product of heating meat or other roasted objects,

Near-infrared lamps (N-) such as oils generated during the evaporation of moisture generated during the ripening process

Adhesion may occur to 1) and the reflector N-2.

This adhesion is in terms of shortening the life of the lamp (N-1) that generates high heat and thermal efficiency.

Not only can it adversely affect it, but it also sticks to the inner reflector (N-2).

If it persists for a long time, it will be impossible to reflect effective calories.

It will be an important task that the device be provided.

As a result of this, the transparent glass (N-6) that can be attached to and detached from the near infrared heating unit (N) is rammed.

NIR and N reflector underneath the lamp (N-1)

It should be possible to protect N-1 and reflector N-2.

Such glass materials include ceramic glass (heat-resistant temperature of 700 degrees or more), bico (heat-resistant temperature of 900 ~

1200 degree), quartz glass (heat resistance temperature 1000-1300 degree), etc. are mentioned.

3) Thirdly  The exclusion of external risks.

The patented 'rotary roasting apparatus using near infrared rays'

Technology that effectively shields the appearance from external hazards should be preceded.

This product is expected to have a good possibility that the user can always touch the heat generating body (N).

Employees in the shop also use the power switch (N-4) and heat control to operate the product.

It is necessary to operate the switch (N-5), etc. necessary for power off at any time.

As there are always risks, problems such as more perfect earth leakage breaker and waterproof

It can be taken as a precedent.

4) Fourthly  Product diversification.

Rotating roaster using near-infrared rays with various functions and appearances to suit each shop's characteristics

Chi's product diversification will be needed.

For example, in the case of products installed in a hotel or a gourmet restaurant

Luxuriously crafted exterior and design of the product, the overall interior control

To be in harmony with the Sepp,

In the case of products used in the market, the more practical and economic aspects

In addition to offering a variety of products, it also meets the specificity of various businesses such as grilled skewers.

After the development of various types of products, the standard type should be determined to meet the production standard.

will be.

The basic configuration of this patent is a near-infrared lamp (N-1), reflector (N-2), heat generating cover ((N-3), lamp protection glass ((N-6)), power switch (N-4) and temperature Control switch (N-5)

Near-infrared heat generation unit and rotatable roasting unit (table-mounted roasting unit (P), ceiling vent

System type roasting part (PD)), and rotating the roasting plate (P) for table fixing type.

Rotation control part (L) is needed to make it possible.

In the right side, an additional device is required to adjust the height and the height of the near infrared heating unit (N).

Lose.

Effect of Roasting Apparatus and Roasting Method Applied to the Patent

In terms of the economic and economic aspects, and the competitive effect with existing companies,

It can be written as

1) Effective and economical effects

First, ease of handling is mentioned.

In general, businesses that use gas as a heating medium are convenient to use and easy to handle.

In general, it is easy to use and easy to use

The convenience of management is the biggest advantage.

In the case of the rotary roaster used, the lifetime of the near infrared lamp (N-1) is approximately 7,000 to 9,000.

Hours, which means that you used an average of 8 hours a day

In this case, it is calculated that you can use about 3 years.

There is no extra cost other than electricity, a necessary factor.

In other words, it does not incur a separate management cost.

Second, the convenience of use.

In case of roasting method using existing charcoal or gas as a heating medium, the major disadvantage is meat

Users cannot buy tongs or chopsticks because the state of ripening cannot be checked directly.

To turn the meat upside down to check the ripening status from time to time

It must be done in duplicate.

This is because if the user fails to check the ripening condition of the meat with a short carelessness

Is excessively heated and burns, so users may feel uneasy or uncomfortable.

While performing unnecessary movements that need to repeatedly turn meat, etc.

There is no other way than to act.

However, this 'rotary roasting apparatus using near infrared rays' is a near-infrared heating part (N) which is a heating medium.

Is placed on the upper side of the table and the meat is cooked by heating.

So that the meat does not turn over with tongs or chopsticks

We can confirm with eyes directly and user acts such as meals in state that is more comfortable

Not only that, but also the great influence on the surrounding environment such as the air flow which is characteristic of near infrared rays.

 Because it transmits the heat wavelength uniformly without receiving,

The meat is cooked in the same way by delivering the same heat wave

Therefore, it is possible to turn over meat at the same time without turning the meat upside down.

It is born.

This 'Rotary Roasting Device Using Near Infrared Ray' utilizes these features to the maximum.

Designed to be able to rotate the whole plate in order to learn the type (table fixed type (P), cloth

Positive Ventilation System (PD) Even if the user does not use media such as tongs or chopsticks

It is characterized by the easy way to learn the other side of the meat.

Third is the efficiency of management.

Compared to a charcoal-based business, gas is more convenient to operate and manage.

Even in the case of a business that uses a sieve, you can cook meat by heating the fire plate with a gas fire.

In most cases, it can cause meat to stick or burn.

By providing a reason for the contamination of the fishery, the user may choose to

There is a need to replace about seven plates.

This is the case in a business where the meat is cooked in a direct fire with charcoal in the oven.

In this case, the phenomenon is intensified, and as many as four or five times, the plate should be replaced.

The situation is directed.

This is due to the difficulty of the cleaning process due to excessive discharge of the plate and to request the agent to clean it.

Of the exchanger at the time of replacement, as well as any additional costs incurred.

There is always a risk of burns and other dangers to the exchange and other users.

Is that there is.

In addition, in the case of a business that uses charcoal, a separate fire to burn the charcoal and the charcoal stove

There must be an additional burden on the administrative costs of securing the staff.

However, this patent pending 'rotary roasting apparatus using near infrared rays' heats up the plate

Instead of cooking meat, the near-infrared heating unit ((N)

It is located on the side to transfer heat wavelength directly to the epithelium of meat on the plate.

Because of this, meat sticking to the plate rarely occurs.

Not only can you reduce the cause of contamination, but you also don't overturn meat with tongs or chopsticks.

It is possible to check the process of the cooking of the meat even with the eyes.

It can be reduced miraculously.

This means that not only employees but also burners

This is necessary not only in terms of elimination of the risk, but also in the cleaning of excessive discharges.

Along with the cost savings, additional management difficulties such as post-charging of charcoal fires are eliminated.

Fundamentally, being able to eliminate it is a big advantage.

Also, as mentioned earlier, the species needed to move the ignition process and the fire stove

Due to the reduction in the number of employees, it is possible to expect a reduction in operating costs, ie, labor costs.

All.

Fourth, comfort of an indoor environment can be mentioned.

As mentioned earlier, in the case of businesses that use existing gas or charcoal,

In the case of season when temperature is low, it is different from act such as meal in the shop

Climate environment in Korea with no problems but distinct seasonal environment

In summer, the outside temperature is relatively high, which leads to late spring, summer and early autumn.

In the case of crab-forming seasons, it is seasonally high when eating or eating indoors.

In addition to air temperature, the convective heat generated from these heating media increases the room temperature.

Air conditioner of capacity that is necessary as general factor to raise in general business

Alone will not be able to make the most of the impact of lowering this high temperature rise.

The reality is that most users ignore these businesses.

Recognizing this, the store's security condition is that

When this seasonal negative factor occurs after purchasing and installing additional air conditioners

Simultaneous operation to allow users to act in a comfortable environment

A lot of effort is the reality.

However, the patent contents 'rotary roasting apparatus using near infrared rays' and roasting method

Because it adopts the direct roasting method that transmits the external wavelength directly to the meat,

Unlike conventional heating media that heats a lamp together to learn an object,

It is a characteristic that no rise occurs at all.

This means that even if several users are engaged in meals at the same time,

It can be eaten by heating meat without raising the temperature.

Even if there is no value, the user may hardly feel the inconvenience caused by the increase of the room temperature.

Will be.

In addition, air convection is hardly generated since it does not raise the ambient temperature.

Oh, it is more comfortable as we can reduce spread such as smell of food remarkably

The user will be able to do meals and other activities in Tokyo.

It is also heated on the upper side of the land rather than the way meat is cooked through a grill or grill.

This is a method of cooking meat, so meat sticks or burns on the grill or grill.

Not only reduce air pollution, but also reduce the risk of frequent

It can be free from exposure to dread.

Fifth, risk can be reduced to a minimum.

In the case of businesses that use gas, there are various aspects such as the convenience of management and ease of handling.

The ease of use and ease of handling required to operate a business are recognized.

However, as mentioned earlier, the risk of burns due to frequent replacement of the plate is exposed.

Risks of accidents such as explosions due to gas leakage

This is always implied.

Also, in the case of a place where charcoal is used as a heating medium,

Not only because of the risk, but also due to the carelessness of the process of moving the oven to the table of each user.

There is always a risk of fire or burns.

Lee's problems, etc. is the biggest problem of the business that uses charcoal.

However, the patented 'rotary roasting apparatus using near infrared rays' and roasting method

It uses meat roasting method that directly transmits infrared rays of meat to meat

Not only can you feel the softness, but it's also convenient

It can be competitive in terms of usage, ease of handling, simplicity and practicality.

It is.

2) with existing companies Competitive  Side effect

The flow of the present age is further developed in the life of the Bobos and the organic union of the body and the soul.

Well-bing, a new lifestyle to lead a rich and beautiful life

The reality is that it is one of the main trends.

Instant consciousness without spending a lot of money borrowing the wisdom and traditions of ancestors in nature

'Wellbeing Fu' is a healthy food made from organic vegetables and grains.

Find a spa massage, foot massage or health club or yoga center

The life of well-being, such as the well-being 'well-being care', is not a defined style

Well-being can be said to keep one's body and mind comfortable and healthy.

This patent-applied 'rotary roasting apparatus using near infrared rays' and roasting method

Focuses on 'well-being food' among trends

Most meat shops, such as pork belly and sirloin, can heat meat with gas or charcoal.

Is to use a new heating medium called near infrared

By destroying the stereotypes of `` tantan food '' that comes to mind with traditional pottery and traditional yakiniku,

The cooking process is done by heating the meat from above while using a chemical heating medium.

It is hard to see meat as it is visible, and even if it is not overturned, it is grilled

The advantage of being able to cook meat by turning the plate over and the meat inherent in meat

Because components such as umber naturally fall out during the ripening process

This invention is designed to have a competitive edge different from the existing roasting method.

It is a characteristic of the arms.

Eating out in our daily lives is often inevitable, and most of them eat meat.

It will be a seat. Primary sound in almost all aspects of meetings with friends, drinking at work

Food culture is a place to eat meat, and to cut a piece of meat

If you go around, "You, yeah! I will live long" "Yes!

I've heard it once or twice, so I've been in trouble.

However, if the meat is burned or burned, the polycyclic aromatic hydrocarbon (PAH)

matic hydrocarbons are produced, and PAH absorbed into the body

When combined with Helicobactor Pylori, cancers are several times as likely

The body's absorption of burnt foods can also be seen in the data from the Food and Drug Administration.

It is important to stop as much as possible.

This patent-applied 'rotary roasting apparatus using near infrared rays' is representative of such a food culture.

The concept of new yakiniku that goes beyond the stereotype about the roasting method of the existing yakiniku house

Was introduced, and at the same time, a new pillar of the yakiniku culture as well-being food

I think I can be.

1) Bird's eye view and the main parts of the rotary roasting device (table fixed type) using near infrared rays

2) detail of the near-infrared heat generation unit (N) and the rotation control unit (L) --- (table fixed type)

3) the upper plate (P-1) and lower plate (P-2) of the folding grill or folding grill plate

4) Sliding hinge for grill or grill plate (P-1, P-2) (P-3)

5) operation of the folding operation of the grill plate portion (P) (S)

6) Roasting device using a near infrared ray (ceiling vent system (Duct) attached type)

      Bird's-eye view

7) near-infrared lamp (N-1) and ventilation inlet (N-D) of the near-infrared heat generating unit (N), lamp protection oil

Lee (N-6) detail view-(ceiling vent system (Duc; Duct) attachment type

8) Rotating roasting plate (PD) attached to the ceiling ventilation system (Duct) attached and bird's-eye view

Fig. 9) Operation and rotation of the rotary roasting plate portion PD with a ceiling vent system (Duct) attached thereto.

      Flowchart

Claims (3)

Near-infrared with a built-in near-infrared lamp (N-1), a heating medium that can heat the target roast Grill plate rotating tank with a handle (L-3) for rotating the outer heating unit (N) and the grill plate Roasting plate (P) and roasting table made to be baked by rotating the cutting section (L) and roasting Classified as ventilating part (A) to remove impurities and odors, etc. In the case, the near infrared lamp (N-1); Room in lamp on upper floor where near infrared lamp is located Chrome plated steel plates or stains to maximize the reflected light effect of the dead heat wave Heat wavelength is reflected on the roasting object by cutting and bending the steel plate Reflector plate (N-2) made at an optimum angle for; Powder to fix the reflector Heating portion cover (N-3) made of a painted steel cover or plastic or the like; Outside the cover A power switch N-4 for controlling the power of the near-infrared lamp on the; Adjust the amount of heat wavelength of the lamp A thermostat switch (N-5) for saving; Oil and smoke coming out of roasting object Lamp protection glass (N-6) to protect the infrared lamp (N-1) and reflector (N-2) from splashing And fixing frame (L-1) for fixing the heating unit to the table; Grill the grill or grill (P-1) A grilling plate fixing frame (L-2) having a locking device therein for determining; Grill the retaining frame from the outside An outer handle (L-3) which is made to rotate the plate (P); Rotating Meat Sphere Grill or plate (P-1), (P-2), (P-3) Wow; Near-infrared composed of ventilation components (A) to effectively remove smells of grilled water Rotating Roasting Device (Table Fixed) Near-infrared with a built-in near-infrared lamp (N-1), a heating medium that can heat the target roast Sliding ring that can adjust the position of external heating part (N) and heating part up and down Grilled plate part (PD) and grilled to be grilled by rotating wind system and roasted water Classified as roasting unit (AD) to remove impurities such as oil generated from objects A near-infrared lamp (N-1); Radiation from the lamp on the upper floor where the near infrared lamp is located Chrome-plated steel plates or stainless steel to maximize the reflected light effect In order to reflect the heat wave to the roasting object by cutting and bending steel plate A reflector N-2 manufactured at an optimum angle; Powder diagram to fix the reflector A heating part cover (N-3) made of sheet steel cover or plastic, etc .; To roasting object On the bottom of the heating part connected to the ventilation system to remove odor generated A ventilation inlet (N-D) located; Power supply controlling power supply of near-infrared lamp outside the cover Position N-4; A temperature control switch N-5 for controlling the amount of heat wavelength of the lamp; Grill Oil and smoke from the object do not splash on the near infrared lamp (N-1) or reflector (N-2). A lamp protection glass (N-6) for protecting the lamp so as to protect it; Open on both sides, close and rotate Using near-infrared rays, which consist of a lock-type rotary guiding plate (PD) and a guiding body (AD) One rotary roaster (with ceiling ventilation system) Claims for the roasting method, inside the reflecting plate (N-2) of the inner side of the near infrared heating portion (N) Radiating a thermal wavelength from the located near infrared lamp (N-1); Radiated heat wave up and down Sliding and folding grill plate (P) or both sides open and close Delivering to a roasting object on a roasting plate (PD) designed to be; Grilled plate (P) or (PD) rotate the handle attached to the handle (L-3) or the rotating roasting plate body (PD-1). Overturning the roast object; Roasted top plate after the roasting object ripens Raise (P-1) or open on both sides (PD-2) and (PD-3) to consume grilled objects Steps