KR20050121050A - A meat oven apparatus bakable meat with indirect hot air - Google Patents

Abstract

The present invention adopts a method of grilling meat by an indirect fire, so that the meat can be cooked quickly without burning and smoke, and the cooked meat does not cool for a long time to improve the taste of meat It relates to a meat roasting device.

The present invention is provided with a charcoal mounting portion on both sides, the main body is formed with a plurality of hot air discharge holes in the predetermined position of the front and rear surfaces; An air inlet hole is formed at a predetermined position on one side, and a heat diffusion space part is partitioned on the other side to dissipate heat to the central space side of the main body, and there is a charcoal for exchanging air provided from the outside with heat. Charcoal barrel placed in the charcoal seating portion of the main body; An air providing means disposed at one outer surface of the main body to the other outer surface to provide air to the air inlet hole side of the charcoal; One side is disposed in the hot air discharge hole of the main body, the other side is connected to the air providing means hot air circulation means for sucking the hot air discharged through the outside air and the hot air discharge hole to circulate to the air providing means side; And it is mounted across the charcoal seating portion of the main body, provides a meat roasting apparatus using an indirect fire method including a damper for adjusting the opening and closing angle of the air inlet hole of the charcoal.

Description

A meat oven apparatus bakable meat with indirect hot air}

The present invention relates to a charcoal roasting apparatus that can roast various meats by indirectly provided firearms, and more particularly, used to cook meats while cooking meat by indirect fires instead of roasting by direct heat. The present invention relates to a meat roasting apparatus using an indirect fire method to recover and reuse old heat.

In general, various grilling plates have been proposed for utensils used for roasting meat such as bulgogi, ribs, sirloin and loin in a restaurant or at home. For example, there is a hemispherical perforated plate used for grilling bulgogi, there is a grill-shaped grill plate used for charcoal, and an iron plate type used for roasting pork belly.

In the case of using any of these grilling plates, various types of grilling apparatuses, such as the above, take the form of grilling the meat of the grilling plate installed on the cooling water plate by direct heat such as charcoal.

Recently, various types of pottery boards have been introduced in which the oil drainage hole is inclined in one direction to produce oil, or the central part such as a cauldron is bulged so that the oil is discharged to the edge of the pottery board. Doing.

By the way, these general roasted meat boards heat the heat directly from the bottom in the state of placing the meat on the fire plate heat is transferred directly to the fire plate, the fire plate is a way to grill the meat by the heat. However, this method has a disadvantage in that the meat is cooked, but its characteristic flavor disappears, and since the upper part of the roasted meat plate is in an open state, heat loss is high, meat is not cooked evenly, and smoke is generated. have.

On the other hand, since the above-described grilled meat grills the meat by direct heat, not only the grilling plate but also grease splashes on the cooling water filled in the cooling plate during the grilling process, oil splashes, and the smoke generated by the meat burns. It pollutes and gives many inconveniences to customers. In order to alleviate this inconvenience, restaurants are equipped with a separate flue gas facility for the discharge of smoke. The flue gas installation, for example, by installing a duct on the ceiling, the inlet connected to the duct is located above the roasting plate to discharge the smoke to the outside.

However, such a flue gas system requires a lot of space to install the inlet and the duct, and is not only costly, but also has a bad appearance because the inlet and the duct must be connected to the positions of the respective roasting plates. Inhalation ducts located in the vicinity of the inconvenience to obstruct the user's view.

Another example of a flue gas for eliminating this inconvenience is disclosed in Figure 1, briefly described as follows.

As shown in the figure, a fan operated by the motor 11 is installed therein, and the intake / exhaust member T formed by partitioning the exhaust chamber 12 and the intake chamber 13 up and down, respectively, has a table ( It is attached to the side of 1). An intake hose 14 is connected to the intake chamber 13, an exhaust hose 15 is connected to the exhaust chamber 12, and a filter 16 is provided at an inlet side of the intake chamber 14. . Moreover, the dust collector R which exposed the intake pipe 24 to the exterior of the dust collecting case 21 is provided in the upper part of the table 1. By the way, the device as described above, the dust collector (R) is located on the upper side of the table 1, there is still uncomfortable to obscure the view of the users facing, and if the direction of the smoke changes according to the ambient air flow is changed There is a problem that prevents capture.

Therefore, the present invention has been proposed to solve the above problems, by adopting a method of grilling meat by the indirect fire, so that the meat can be cooked quickly without burning and smoke, and the cooked meat is cooled for a long time It is an object of the present invention to provide a meat roasting apparatus by an indirect fire method that can improve the taste of meat.

In addition, the present invention can reduce the cost of using the electric bill due to the circulation method of the fire used to cook meat, and save the additional costs such as labor costs because there is no need to replace the grill or cleaning often It is another object to provide a meat roasting apparatus by indirect fire method, which does not require a separate smoke circulation duct facility because no smoke is produced when roasting meat.

In order to achieve the above object, the present invention is provided with a charcoal seating portion is provided on both sides, the body has a plurality of hot air discharge holes formed in a predetermined position on the front and rear surfaces; An air inlet hole is formed at a predetermined position on one side, and a heat diffusion space part is partitioned on the other side to dissipate heat to the central space side of the main body, and there is a charcoal for exchanging air provided from the outside with heat. Charcoal barrel placed in the charcoal seating portion of the main body; An air providing means disposed at one outer surface of the main body to the other outer surface to provide air to the air inlet hole side of the charcoal; One side is disposed in the hot air discharge hole of the main body, the other side is connected to the air providing means hot air circulation means for sucking the hot air discharged through the outside air and the hot air discharge hole to circulate to the air providing means side; And it is mounted across the charcoal seating portion of the main body, provides a meat roasting apparatus using an indirect fire method including a damper for adjusting the opening and closing angle of the air inlet hole of the charcoal.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings of FIGS. 2 to 6.

The meat roasting apparatus according to the indirect fire system according to the present invention is implemented so that meat does not burn and smoke does not occur in the process of roasting meat without a separate flue gas, in this embodiment, the heat is not directly transferred to the grill side. Indirectly, a structure is proposed in which hot air is provided to the grill.

That is, in the embodiment of the present invention, as shown in Figures 2 and 3, the upper and lower parts are penetrated, and both sides of the exterior is provided with a main body 100 bent stepwise to form a narrow front and rear surfaces. The main body 100 is manufactured by bending stainless or tin plate. A charcoal seating unit 102 is provided in the space between both side step portions of the main body 100, and an air exhaust chamber 104 is formed under the charcoal seating unit 102. An air movement hole 106 is formed at predetermined intervals between the charcoal seating portion 102 and the inner surface of the stepped portion to communicate with the air exhaust chamber 104. An exhaust pipe 108 is connected to both air exhaust chambers 104, and a circulation duct 110 is connected to the exhaust pipe 108. The intake fan motor 112 is installed on the circulation duct 110 to provide external air to the circulation duct 110, and also provides suction force to be sucked into the intake duct described below to describe the heat generated from the grill 200. A plurality of hot air discharge slots 114 are formed on the front and rear surfaces of the main body 100 at predetermined intervals, and the hot air discharge slots 114 are installed on the front and rear surfaces of the main body 100. ) To communicate with. The intake duct 116 is detachably supported by the first guide rail 118 provided on the outer surface of the main body 100. Therefore, the air provided from the intake fan motor 112 is introduced into the air exhaust chamber 104 through the circulation duct 110, the air filled in the air exhaust chamber 104 is guided to the air movement hole 106 to be described later Blowing through the charcoal to the inner center of the main body 100, it is again discharged through the hot air discharge slot 114 is sucked into the intake duct 116. The air moving in the intake duct 116 undergoes a series of circulation processes that are sucked by the operation of the intake fan motor 112 and sent to the circulation duct 110.

In the charcoal seating chamber 102 of the main body 100, an air inlet hole 120a is formed at one lower side, and a grate 122 is provided at the other side, and a charcoal barrel 120 in which charcoal is embedded is located. The upper side of one side of the charcoal 120 is provided with a hook groove plate 124 that can be carried by tongs and the like. The charcoal container 120 configured as described above is placed in the charcoal seating portion 102, the air inlet hole (120a) is located in the air moving hole 106 direction.

The lever 126 is mounted across the width direction of the main body 100 in the charcoal barrel mounting portion 102 of the main body 100, the air inlet hole 120a of the charcoal 120 in the axis of the lever 126 The damper 128 to adjust the opening angle of the is mounted. In addition, one end of the shaft of the lever 126 prevents the pin 130, the pressing spring 132 to be fitted to the shaft of the pin 130 and the lever 126, the separation of the pressing spring 132 To prevent the departure washer 134 is installed. The combination structure of these pins 130, the pressure spring 132 and the washer 134 acts to force the pressure spring 130 to push the pin 130 with elastic force, the lever 126 to move the angle of the damper 128 Fix the position of the damper 128 after adjusting.

A support protrusion 136 is installed at a lower portion of the hot air discharge slot 114 of the main body 100 at a predetermined interval on the same line. The support protrusion 136 is provided to support the grill 200 by mounting.

The main body 100 is provided with a double cover plate 140 for shielding both sides of the charcoal seating portion 102 to be rotated by the hinge 142. The upper surface of the double cover plate 140 is formed with a recessed tray groove (140a) for collecting the cooked meat.

Second guide rails 144 are provided at both sides of the bottom surface of the main body 100, and an oil receiving plate 146 is fitted to the second guide rails 144 to receive and collect oil falling from the grill 200. do.

The front and rear upper ends of the main body 100 are provided with a cradle 150 extending in an outward direction to span the table.

The working state of the present invention configured as described above will be described in detail with reference to FIGS.

First, the main body 100 is placed on the table through the cradle 150, the charcoal is located in the charcoal seating portion 102 of the main body 100 in a state filled with the charcoal 120, and the grill 200 is supported. It is placed on the projection 136 to complete the ready to bake meat.

When the intake fan motor 112 is operated, external air flows into both air exhaust chambers 104 of the main body through the circulation duct 110 as shown in FIGS. 5 and 6. Subsequently, the air staying in the air exhaust chamber 104 is guided to the air moving hole 106 and introduced into the air inlet hole 120a of the charcoal container 120. At this time, the damper 128 is adjusted in a fully open state by the lever 126. That is, the air inlet hole 120a of the charcoal 120 is opened in a direction approximately 30 ° based on the air inlet hole 120a.

As shown in Figure 4 the air introduced into the charcoal 120 is converted into hot heat by heat exchange with the charcoal is diverted toward the inner central portion of the main body 100 to sweeten the grill 200, accordingly The meat is cooked by the heat. Therefore, since meat does not receive direct heat and indirectly encounters heat, the meat is not burned and smoke is hardly generated. Due to this structure, the contact area between the meat and the grill can be reduced, so that the grill 200 can be made of a steel plate thinner than the conventional grill, and as a result, the meat can be grilled quickly.

The oil falling into the lower portion as the meat is cooked in the grill 200 is recovered in the oil receiving plate 146, and the hot heat generated in the grill 200 during the meat ripening process is a hot air discharge hole 114. It is sucked into the intake duct 116 through. At this time, the heat generated from the grill 200 is sucked into the intake duct 116 immediately by the strong suction force of the intake fan motor 112 without spreading to the room. As such, the air is circulated duct 116-exhaust pipe 1108-air exhaust chamber 106-air movement hole 106-charcoal 120-hot air discharge hole 114-by operation of the intake fan motor 112- Intake duct 116-circulation duct 116 in order to continuously circulate the heat, as a result it is possible to reduce the load due to the operation of the intake fan motor 112. In addition, in a restaurant equipped with an existing smoke control facility, even if the air conditioner is operated, the heat spreads to the indoor space, and thus, the indoor temperature cannot be reduced. However, when the structure of the present invention is installed, the air conditioner is operated because the heat is not diffused into the room. You can keep the city cool.

On the other hand, when the heat is excessively provided in the meat ripening process, the lever 126 is rotated to move the damper 128 in the shielding direction of the air inlet hole 120a. Accordingly, the air provided in the air movement hole 106 is partially blocked, and only a small amount of air enters the charcoal to weakly provide heat. Meat cooked in the grill 200 is stored in the tray groove (140a) provided on the upper surface of the double cover plate (140). At this time, the meat stored in the tray groove 140 is not provided with the direct heat by the charcoal of the charcoal 102 is the double cover plate 140 will keep the meat does not cool and keep warm.

When the process of roasting the meat is completed, the intake duct 116 is separated from the first guide rail 118 to clean the oil residues deposited in the inner grooves.

In this way, the present invention is indirectly in contact with the meat to heat the meat does not burn, smoke without cooking to maintain the unique taste of the meat, and the grease does not splash to the indoor floor does not clean the floor You don't have to. In addition, by continuously circulating the heat can reduce the load of the intake fan motor, and each component can be easily removable to maintain cleanliness at all times.

As mentioned above, although the Example of this invention was described in detail, this invention is not limited to the said Example, A various change, a deformation | transformation are possible by a person with ordinary knowledge within the range of the technical idea of this invention. Will be apparent to those of ordinary skill in the art.

As described above, according to the present invention, by indirectly providing heat to the meat placed on the grill, the meat is not burned, the oil is well extracted to improve the taste of the meat, and carcinogens may be generated in the burnt meat. There is an effect that can be suppressed.

In addition, since the meat is roasted by the indirect fire, the oil extracted from the meat does not come into contact with the fire, and the meat in contact with the grill does not burn, so there is almost no smoke, thus eliminating the need for additional equipment for circulating smoke ducts. It has a different effect.

In addition, the present invention by recovering and recirculating the heat required to bake meat, it is possible to save the power consumption required for the generation of heat, there is another effect that can be reduced in thickness during the manufacture of the grill.

In addition, the present invention has another effect of reducing the labor cost because the grill is not burned, so the number of replacements is small and the labor of cleaning, replacement, etc. is not required.

1 is a schematic configuration diagram of a roasting apparatus according to the prior art.

Figure 2 is an exploded perspective view showing the configuration of one embodiment of a meat roasting apparatus using an indirect fire method according to the present invention.

3 is an assembly view of FIG.

Figure 4 is a partial perspective view of the meat roasting apparatus using an indirect fire method according to the present invention.

Figure 5 is a front sectional view of Figure 3 for explaining the operation of the meat roasting apparatus using an indirect fire method according to the present invention.

Figure 6 is a plan sectional view of Figure 3;

* Explanation of symbols for main parts of the drawings

100: main body 102: charcoal container seat

104: air exhaust chamber 106: air movement hall

108: exhaust pipe 110: exhaust duct

112: intake fan motor 114: smoke exhaust slot

116: intake duct 18: first guide rail

120: charcoal 126: lever

128: damper 130: pin

132: pressure spring 134: release prevention washer

136: support protrusion 140: double double cover plate

142: hinge 144: second guide rail

146: oil plate 150: holder

200: grill

Claims (11)

Charcoal barrel seating portion is provided on both sides, the main body is formed with a plurality of hot air discharge holes in a predetermined position on the front and rear surfaces; An air inlet hole is formed at a predetermined position on one side, and a heat diffusion space part is partitioned on the other side to dissipate heat to the central space side of the main body, and there is a charcoal for exchanging air provided from the outside with heat. Charcoal barrel placed in the charcoal seating portion of the main body; An air providing means disposed at one outer surface of the main body to the other outer surface to provide air to the air inlet hole side of the charcoal; One side is disposed in the hot air discharge hole of the main body, the other side is connected to the air providing means hot air circulation means for sucking the hot air discharged through the outside air and the hot air discharge hole to circulate to the air providing means side; And The damper is mounted across the charcoal seating portion of the main body, and controls the opening and closing angle of the air inlet hole of the charcoal bucket. Meat roasting apparatus using an indirect fire system comprising a. The method of claim 1, The main body is characterized in that the air exhaust chamber is formed in the lower portion of the charcoal seat, and the air movement hole is formed to communicate with the air movement hole of the charcoal at a predetermined interval between the charcoal seat and the inner surface of both sides. Meat roasting device using indirect fire. The method of claim 1, The meat roasting apparatus using the indirect fire method, which is installed on both sides of the charcoal seating portion of the main body further comprises a double cover plate for shielding the upper portion of the charcoal. The method of claim 3, wherein Meat roasting device using an indirect fire method, characterized in that the meat storage groove for receiving the meat cooked at a predetermined position on the upper surface of the double cover plate. The method according to any one of claims 1 to 4, A meat roasting apparatus using an indirect fire method, which is provided to protrude at a predetermined interval at a lower side of the hot air discharge hole of the main body to support the grill. The method according to any one of claims 1 to 4, The meat roasting apparatus using an indirect fire method installed on the bottom of the main body further comprises an oil pan for recovering oil falling from the meat grill. The method according to any one of claims 1 to 4, A lever connected to the damper to adjust an opening and closing angle thereof; A pin provided at one end of the shaft of the lever; A pressing spring fitted to the pin and the shaft of the lever to provide pressure to the pin; And Escape prevention washer to prevent the separation of the pressure spring Including, the meat roasting apparatus using an indirect fire method, characterized in that for fixing the position of the damper according to the rotation of the lever. The method of claim 1, The heat diffusion space portion of the charcoal barrel grilling meat using the indirect fire method, characterized in that partitioned by a plurality of grate. The method of claim 1, The air providing means Meat grilling device using an indirect fire method, characterized in that the intake fan motor. The method according to claim 2 or 9, The hot air circulation means Intake ducts disposed in both hot air discharge holes of the main body; And One side is installed in the lower portion of the intake duct, the other side is arranged to communicate with the air exhaust chamber on both sides of the main body circulating duct for circulating the heat flowing into the intake duct through the intake fan motor to the air exhaust chamber side Meat roasting apparatus using an indirect fire system comprising a. The method of claim 1, A meat roasting apparatus using an indirect fire extinguishing method further comprising a mounting plate extending horizontally to the front and rear side upper end of the main body to be mounted on a table.