KR20100004646A

KR20100004646A - Grill system

Info

Publication number: KR20100004646A
Application number: KR1020080064933A
Authority: KR
Inventors: 홍길몽
Original assignee: 주식회사 제이엠씨
Priority date: 2008-07-04
Filing date: 2008-07-04
Publication date: 2010-01-13
Also published as: KR101036899B1; WO2010002203A1; CN102083349A

Abstract

The roasting machine is started. The present invention is a roasting body case having an opening; A first heat source part and a second heat source part installed on an inner side of the body case, wherein the air introduced into the body case is heated through the first heat source part and the second heat source part, and then flows out through the opening. do. Therefore, oil, gravy, seasonings, etc. falling from the food placed on the grill do not fall directly on the charcoal, and smoke does not occur. In addition, since the air is heated through the first heat source portion and the second heat source portion, and only flows out through the opening located in the upper part of the body case, the heat loss is low and the heat efficiency is high.

Description

Grill {GRILL SYSTEM}

The present invention relates to roasting, which prevents smoke from occurring while foods are being baked.

Conventional roasters prevent oil, gravy, seasonings, etc. falling from the food placed on the grill directly falling on the charcoal, to prevent the generation of smoke. To this end, the charcoal is placed directly below the grill, ie on the inside side of the roasting, not on the roasting inner bottom.

In addition, the side of the roasting body case is open through the openings through which air enters the heat source so that the heat source can supply sufficient heat.

However, this structure prevents the generation of smoke, but does not evenly transfer heat to the entire surface of the grill. Therefore, all the foods placed over the entire surface of the grill do not cook evenly.

In addition, a conventional roaster bakes food with charcoal to enhance the taste of the food. Charcoal is preheated from the outside and placed inside the roaster.

At this time, a worker who needs to handle the fired charcoal skillfully is required, a space must be provided for the fire of charcoal, and a facility for the fire of charcoal is required.

In addition, a fire may occur in the process of transporting and handling the charcoal fire, and a worker or a guest may be burned.

In addition, because the food is cooked only with charcoal, charcoal is weakened over time, and the food is not cooked well.

The present invention has been made to solve the above problems,

First, it is an object of the present invention to provide a roaster capable of preventing smoke from being produced while food is baked and evenly transferring sufficient heat to the entire surface of the grill.

Second, there is another purpose to provide a roaster that does not need to smoke charcoal from the outside.

Third, another object is to provide a roaster that is continuously supplied with sufficient heat to cook food over time.

The present invention has been made to solve the above problems, the roasting machine according to the present invention, the body case having an opening; A first heat source part and a second heat source part installed on an inner side of the body case, wherein the air introduced into the body case is heated through the first heat source part and the second heat source part, and then flows out through the opening. do.

In addition, the object, the body case having an opening in the upper portion; A guide for guiding air exiting through the opening; First heat source parts fixed to one side of the body case and the other side; And a second heat source part detachably attached to each of the first heat source parts, wherein the air introduced into the body case is heated through the first heat source part and the second heat source part, and then through the opening. It is achieved by roasting outflow.

As described above, according to the roaster according to the present invention,

First, since the first heat source portion and the second heat source portion is installed on the inner side of the body case, oil, gravy, seasoning, etc. falling from the food placed on the grill does not fall directly on the charcoal, smoke does not occur.

Second, after the air is heated through the first heat source portion and the second heat source portion, the air flows out only through the opening located in the upper portion of the body case, so that the heat loss is low and the heat efficiency is high. In addition, heat can be evenly transferred to the entire surface of the grill over the grill support located in the opening. In addition, there is no need for a configuration for forcing air to flow into the body case and out through the opening. In addition, external air is supplied only to the first heat source portion and the second heat source portion, and sufficient oxygen is supplied to the first heat source portion and the second heat source portion to smoothly burn gas and charcoal. In addition, oxygen is uniformly supplied to the entire charcoal, and radiant heat is uniformly dissipated throughout the charcoal.

Third, the charcoal constituting the second heat source part is burned by the first heat source part. Therefore, various problems caused by the charcoal in advance from the outside are solved.

That is, there is no need for manpower to deal with the fired charcoal skillfully, there is no need to provide a space for the fire of charcoal, and no facility for the fire of charcoal is needed. In addition, the risk of large and small accidents is avoided in the process of transporting and handling the charcoal fire.

Fourth, even if the charcoal constituting the second heat source portion is weakened with time, the first heat source portion can continue to supply heat to the food.

Fifth, since the smoke does not occur in the roaster, there is no need to install a communication to discharge the smoke separately.

Hereinafter, with reference to the accompanying drawings, it will be described in detail a roaster according to an embodiment of the present invention.

1 is a perspective view showing a table installed with a roaster according to an embodiment of the present invention, a grill support placed on the table, and a grill placed on the grill support. FIG. 2 is a plan view of the table removed from the grill shown in FIG. 1. FIG. 3 is a perspective view showing the roasting machine separately from the table shown in FIG. 4 is a view showing a cross-section IV-IV of FIG. FIG. 5 is an enlarged perspective view of the first heat source unit illustrated in FIG. 4. 6 is a perspective view of the second heat source separated from the roaster shown in FIG. FIG. 7 is a cross-sectional view of FIG. The dashed arrows indicate the flow of air.

1 and 2, a hole 10a is drilled in the center of the table 10. As shown in FIG.

The hole 10b is drilled next to the hole 10a.

The gas handle 11 is installed in the hole 10b, and the disposable gas cylinder 13 is detachably installed. Of course, city gas may be used instead of the disposable gas cylinder 13.

A cover 12 covering the gas handle 11 is installed next to the hole 10b.

A lid 14 covering the disposable gas cylinder 13 is installed next to the hole 10b.

The grill base 20 is inserted into the hole 10a and installed over the table 10.

The grill 30 is placed on top of the grill support 20.

Food (meat, poultry, seafood, etc.) is placed on top of the grill (30).

As shown in FIGS. 3 and 4, the roaster 100 includes a body case 110, a guide 120, a pedestal 130, first heat source parts 140, and a second heat source part. And 150.

The body case 110 includes a front surface 111, a rear surface 112, side surfaces 113, and a bottom surface 114.

The body case 110 is coupled to the lower portion of the table 10 with a screw (not shown) so as to be positioned below the hole 10a.

To this end, two brackets 117 are respectively installed on the front surface 111 and the rear surface 112.

Four holes 117a are drilled in the brackets 117, respectively.

As the screw passes through the holes 117a and is coupled to the lower portion of the table 10, the body case 110 is coupled to the lower portion of the table 10.

The body case 110 is wrapped with a heat insulating cover 40.

The insulation cover 40 is installed below the table 10.

The front surface 111 has an insertion hole 111a into which the pedestal 130 is inserted.

When the pedestal 130 is inserted, the pedestal 130 is positioned on the bottom surface 114.

When the pedestal 130 is inserted, the insertion hole 111a is blocked, thereby preventing air from being introduced into the body case 110 through the insertion hole 111a.

The pedestal 130 is filled with water.

The pedestal 130 collects oil, gravy, seasoning, and the like from food.

The body case 110 has an opening 115 through which air flows out.

The guide 120 protrudes from the edge of the opening 115.

The guide 120 is manufactured as a separate component, welded or screwed to the edge of the opening 115. Or it may be manufactured integrally with the body case 110.

The guide 120 guides the air flowing out through the opening 115.

The side surface 113 is composed of one side (113a) and the other side (113b).

The one side surface 113a includes a first one side surface 113aa and a second one side surface 113ab.

The other side surface 113b includes a first other side surface 113ba and a second other side surface 113bb.

The first one side surface 113a and the first other side surface 113ba are inclined with respect to the bottom surface 114, respectively.

The angle between the first one side surface 113aa and the bottom surface 114 forms an obtuse angle.

An angle between the first other side surface 113b and the bottom surface 114 forms an obtuse angle.

The angle between the first one side 113a and the second one side 113ab forms an acute angle.

An angle between the first other side surface 113ba and the second other side surface 113bb forms an acute angle.

The second one side surface 113ab and the second other side surface 113bb are respectively covered with a reflector plate 116. The reflector plate 116 reflects heat toward the center of the body case 110.

The reflector plate 116 is stainless steel.

The first heat source part 140 is provided one each on the first one side 113a and the first other side 113ba.

The second heat source unit 150 is detachably installed on the first heat source unit 140 installed on the first one side 113a.

The second heat source unit 150 is detachably installed on the first heat source unit 140 installed on the first other side surface 113ba.

The second heat source part 150 passes through the upper opening 115 of the body case 110 and is attached to and detached from the first heat source part 140.

The first heat source unit 140 and the second heat source unit 150 are installed on the first one side 113a and the first other side 113ba which are inclined with respect to the bottom 114. Therefore, oil, gravy, seasoning, and the like falling from the foods placed on the grill 30 to the bottom surface 114 do not fall directly to the first heat source part 140 and the second heat source part 150, thereby preventing smoke generation. .

The main cause of smoke is the incomplete combustion of charcoal due to falling oil, gravy, and seasonings.

4 and 5, the first heat source unit 140 includes a burner 141, a spark plug 143, and a burner case 145.

The burner 141 has a plurality of holes 141a through which gas is supplied.

The configuration in which gas is supplied from the disposable gas cylinder 13 (see FIG. 1) to the burner 141 is not the gist of the present invention, and any configuration can be made at the level of those skilled in the art, and thus description thereof is omitted.

The spark plug 143 ignites the gas supplied from the burner 141.

The configuration of splashing the sparks on the spark plug 143 by turning the gas handle 11 (see FIG. 1) is not a subject matter of the present invention, and any configuration can be made at the level of those skilled in the art, and thus description thereof is omitted.

The burner case 145 surrounds the burner 141 and is installed on the bottom surface 114.

Two support plates 146 are installed on an inner wall of the burner case 145 to protrude toward the burner case 145.

An inner wall of the burner case 145 and two support plates 146 form a space S into which the second heat source part 150 is inserted.

A plurality of holes 114a are drilled in the first one side 113a and the first other side 113ba in which the burner case 145 is installed. Air flows into the holes 114a.

The body case 110 is substantially sealed except for the holes 114a, the opening 115, and the insertion hole 111a.

Here, the substantially sealed means that the air flows into the body case 110 only through the holes 114a, the opening 115, and the insertion hole 111a. In addition, by the small gap unintentional, including the air can be introduced into the body case 110.

As shown in FIG. 4 and FIG. 6, the second heat source part 150 includes a heat source 151 and a heat source 152 placed in the heat source 151.

The heat source 152 is any one of charcoal, lignite, briquettes. In this embodiment is charcoal.

A plurality of holes 151a are drilled in the bottom surface of the heat cylinder 151.

Air introduced into the holes 114a is introduced into the body case 110 through the holes 151a. In addition, the gas fire passes through the holes 151a to burn the charcoal 152.

The heat cylinder 151 is detachably installed in the space (S).

On the other hand, the ash generated as the charcoal 152 burns down to the heat insulation cover 40 through the holes 151a and the holes 114a.

In order to collect the falling ash, the heat receiving cover 40 is provided with a ash tray 50 is detachably installed.

The ash tray 50 is located below the hole 114a.

Hereinafter, a staff for baking food with a roaster according to an embodiment of the present invention will be described. 1, 4 and 7,

The user places the charcoal 52 in the heat cylinder 151.

The heat cylinder 151 on which the charcoal 152 is placed is inserted into the space S.

Place the grill (30) on the grill support (20).

Put food on the grill (30).

The user turns the gas knob 11.

Gas flows into the burner 141 from the disposable gas cylinder 13.

Sparks splash on the spark plug 143 to ignite the gas.

Charcoal 152 fires for the gas fire.

The internal temperature of the body case 110 rises.

The internal air heated up by the convection phenomenon rises toward the opening 115 and flows out of the body case 110 through the opening 115. At the same time, outside air is introduced into the body case 110 through a plurality of holes 114a drilled in the side surface 114 of the body case 110 in which the burner case 145 is installed.

The reason that convection may occur is that the outside air is only introduced into the body case 110 through the plurality of holes 114a and not introduced into the body case 110 through other parts of the body case 110. Because you can not.

Therefore, in the present invention, unlike the conventional roasting, the food placed on the grill 30 is cooked evenly.

In addition, due to the structure of the trunk case 110 to enable natural convection, there is no need for a separate device for forcibly circulating air.

However, in the conventional roasting trunk case, since the outside air is not heated through the heat source portion and immediately flows into the trunk case, heat is not evenly transferred to the entire surface of the grill 30.

The air introduced through the hole 114a is primarily heated by the gas fire.

The primarily heated air is introduced into the heat cylinder 151 through the plurality of holes 151a drilled in the bottom surface 114 of the heat cylinder 151.

The air introduced into the heat cylinder 151 is secondarily heated by charcoal.

In this way, since the air heated through the first heat source unit 140 and the second heat source unit 150 flows out only through the opening 115, heat may be evenly transferred to the entire surface of the grill 30.

Due to the closed body case 110 structure, outside air is supplied only to the first heat source unit 140 and the second heat source unit 150.

Therefore, sufficient oxygen is supplied to the first heat source unit 140 to smoothly burn the gas.

Therefore, sufficient oxygen is supplied to the second heat source unit 150 to smoothly burn the charcoal.

In addition, oxygen is evenly supplied to the entire charcoal 152 through the holes 151a. Therefore, radiant heat is uniformly dissipated throughout the charcoal 152.

In addition, since air is introduced into the body case 110 by natural convection and then flows out through the opening 115, air is forced to flow into the body case 110 to flow out of the opening. There is no need for a fan and a motor to drive it.

In other words, due to the stack effect, due to the density difference generated by the temperature difference between the internal air and the external air in the sealed body case 110, the internal air in the sealed body case 110 is blown separately It can exit through the opening 115 without a fan or motor.

In addition, since the fire of charcoal 152 constituting the second heat source unit 150 is burned by the burner 141 constituting the first heat source unit 140, the char 152 is generated by burning fire in advance. Several problems are solved.

That is, there is no need for a worker who has to handle fired charcoal skillfully, there is no need to provide a space for fire in charcoal 152, and there is no need for a facility for fire in charcoal 152.

In addition, a fire may occur in the process of transporting and handling the charcoal burned, and it is possible to eliminate a case where a worker or a guest may be burned.

In addition, even if the charcoal constituting the second heat source unit 150 is weakened over time, the first heat source unit 140 may continue to supply heat to the food.

1 is a perspective view showing a table installed with a roaster according to an embodiment of the present invention, a grill support placed on the table, and a grill placed on the grill support.

FIG. 2 is a plan view of the table removed from the grill shown in FIG. 1. FIG.

3 is a perspective view showing the roasting machine separately from the table shown in FIG.

4 is a view showing a cross-section IV-IV of FIG.

FIG. 5 is an enlarged perspective view of the first heat source unit illustrated in FIG. 4.

6 is a perspective view of the second heat source separated from the roaster shown in FIG.

FIG. 7 is a cross-sectional view of FIG.

** Description of symbols for the main parts of the drawing **

10: Table 20: Grill Stand

30: grill 40: insulation cover

100: roasting 110: torso case

120: guide 130: stand

140: first heat source portion 141: burner

143: spark plug 145: burner case

150: second heat source portion 151: heat source cylinder

Claims

A torso case having an opening;

And a first heat source part and a second heat source part installed on the inner side of the body case.

And the air introduced into the body case is heated through the first heat source part and the second heat source part, and then flows out through the opening.

The roaster of claim 1, wherein the second heat source unit is positioned above the first heat source unit.

The grill of claim 1, wherein the first heat source unit is fixed to the inside of the body case.

The roaster of claim 1, wherein the second heat source unit is detachably installed to the first heat source unit.

The method of claim 1, wherein the first heat source unit,

burner;

An ignition plug for igniting the gas supplied from the burner; And

A burner case surrounding the burner;

A burner having a plurality of holes drilled in the inner side of the body case in which the burner case is installed.

6. The roaster of claim 5 wherein the trunk case is substantially sealed except for the apertures and openings.

The method of claim 6, wherein the air flows into the body case in a natural convection phenomenon caused by the substantially sealed body case, and passes through the first heat source part and the second heat source part. Grilling out of the opening.

The method of claim 6, wherein the burner case,

A roaster having a space in which the second heat source portion can be inserted.

The method of claim 8, wherein the space,

And an inner wall of the burner case and support plates protruding from the inner wall.

The method of claim 1, wherein the second heat source unit,

Heat cylinder; And

And a heat source placed in the heat cylinder.

Roasting a plurality of holes in the bottom surface of the heat cylinder.

The roaster of claim 10, wherein the heat source is any one of charcoal, lignite, and briquettes.

12. The roaster according to claim 10, wherein the char that constitutes the second heat source part is burned by the first heat source part.

A trunk case having an opening at the top;

A guide for guiding air exiting through the opening;

First heat source parts fixed to one side of the body case and the other side; And

And a second heat source part detachably installed on the first heat source parts, respectively,

According to claim 13, The torso case is composed of the front, back, side, and the bottom surface, the front side is inserted in the insertion hole through which the support is inserted.

15. The roaster of claim 14, wherein when the pedestal is inserted into the insertion hole, the insertion hole is blocked, and air is prevented from flowing into the body case through the insertion hole.

14. The grill of claim 13, wherein the guide protrudes from an edge of the opening.

The roaster of claim 13, further comprising a heat insulation cover surrounding the body case.

15. The roaster of claim 13, further comprising a reflector covering one side and the other side of the body case.