KR20100131082A

KR20100131082A - Direct fire cooker

Info

Publication number: KR20100131082A
Application number: KR1020090049778A
Authority: KR
Inventors: 이현삼
Original assignee: 주식회사 해피콜
Priority date: 2009-06-05
Filing date: 2009-06-05
Publication date: 2010-12-15

Abstract

The present invention relates to a direct fire cooker that serves as an umbrella to prevent the oil from flying into the hot air outlet while evenly guiding the flames coming up through the heat through the grill, and particularly to a fire cooker having an oven pan for making bread or cookies. It is about.

Description

Direct fire cooker

As a conventional cooking stove of this type, for example, the one disclosed in the publication of Korean Registered Utility Model No. 20-0436173 has been proposed.

As shown in FIG. 1, the conventional cooking stove includes a drip tray having a lower groove 14 through which a heat opening 12 is formed in a center thereof, and a pedestal 11 is installed upright around the heat opening 12. (10), and the installation plate 32 is drilled in the center and the oil outlet 31 is punched at equal intervals along the outer rim area and set on the pedestal 11 and the grease tray 10 A heat inlet tube 20 coupled to the attachment hole 32 in a state spaced apart from the upper and lower portions thereof to induce heat flow of the heating device, and a hemispherical lid 60 covered by the roasting plate 30. .

By the way, the flame introduced through the heat inlet pipe 20 should be circulated convection so that the flame 70 can be more actively applied to the food 70, there is a structural deficiency of the lid 60, and not to use the lid 60. In this case, the flame is unnecessarily raised through the attachment hole 32 of the roasting plate 30, and thus, various grilling of the food 70 may not be realized.

As another conventional cooking stove for solving this problem, one disclosed in Korean Patent Publication No. 10-0869185 is proposed.

2 and 5, the conventional cooking stove is set on the drip tray 10 and the drip tray 10 having the lower groove 14 around the hot tub 12, and the hot tub is set up as shown in FIGS. A baking plate 30 having a heat inlet 32 for introducing a flame through the bulb 12, a hemispherical lid 60 covered by the baking plate 30, and assembled to the ceiling of the lid 60. A reflector plate 80 and a cap 90 detachably covered by the protruding edge 32b extending upward from the heat inlet 32.

By the reflection plate 80 for diffractive radiation convection circulation of the flame passing through the heat inlet 32 in a fractional fashion, the food 70 can be baked three-dimensionally and uniformly and the cooking time can be shortened.

In addition, the flame introduced from the hot water outlet 12 of the oil sump 10 hits the upper surface 91 of the cap 90 and passes through the top-down flame passage 92a in the form of a shower so as to be passed through the grill plate 30. The cooked food 70, which has been cooked by the conduction heat of), can be baked together with the shower-type flame, thereby enabling partial cooking of oil and more delicious cooking.

However, since the reflecting plate 80 is assembled to the lid 60, it is very troublesome because the reflecting plate 80 is obstructed by the reflecting plate 80 when the lid 60 is cleaned.

In addition, since the reflector plate 80 is assembled to the lid 60, the distance between the heat inlet pipe 20 and the reflector plate 80 is relatively large, and down as intermediate heat between the direct heat and the radiant heat gives energy loss.

In addition, as the reflector plate 80 is assembled to the lid 60, heat is conducted to the lid 60 so that the energy loss is greater.

On the other hand, since the inner edge of the lid 60 is covered so as to surround the outermost edge of the roasting plate 30, there is a high risk of oil spilling between the lid 60 and the roasting plate 30, the oil leaks It reacts to a relatively hot drip tray and produces heavy smoke.

On the other hand, since the heat inlet pipe 20 is coupled to the heat inlet 32 through the configuration of the projections 32a and the line grooves 21, a configuration for coupling is required, and the heat inflow during the cleaning of the roasting plate 30. There is a hassle to separate the pipe (20).

The present invention has been made to solve the above-described problem, and an object thereof is to provide a cooking stove that can conveniently bake bread or cookies by using direct heating.

In order to solve the above object, the non-heat cooker according to claim 1 of the present invention,

Drip tray with a hot opening in the bottom; A roasting plate placed on the sump and having a heat inlet formed therein; A heat guide tube for guiding the heat of the heat outlet to the heat inlet; An oven pan placed on an upper surface of the roasting plate; And a lid covering the roasting plate and the oven pan.

According to this configuration, when the oven pan, which is an accessory, is placed on a baking plate and the lid is closed, the oven is spread evenly up and down by conduction heat of the oven pan and radiant heat, which is direct heat, so that bread and cookies can be baked conveniently and deliciously.

The cooking stove according to claim 2 of the present invention,

The oven fan is preferably composed of an inner wall disposed on the outer circumferential surface of the heat inlet, an outer wall, and a bottom connecting the inner wall and the outer wall.

The cooking stove according to claim 3 of the present invention,

The inner wall functions as a chimney having a height higher than that of the heat inlet.

According to this configuration, the inner wall functions as a chimney to activate the inflow of direct heat, and is disposed on the outer circumferential surface of the heat inlet to ensure a space in which the heat inlet and the inner wall communicate with each other.

As is apparent from the above description, the embodiments of the present invention have the following effects.

If you put the accessory oven pan on the baking sheet and close the lid, it takes the shape of the oven and transfers it evenly up and down with the conduction heat of the oven pan and direct heat of radiant heat, so you can conveniently bake bread and sweets.

In addition, the inner wall acts as a chimney having a height higher than that of the heat inlet, thereby activating the inflow of direct heat, and is disposed on the outer circumferential surface of the heat inlet so as to secure a space in which the heat inlet and the through hole of the inner wall communicate with each other.

Best Mode for Carrying Out the Invention Preferred embodiments of the present invention will be described below with reference to the accompanying drawings, where like reference numerals are used to designate like parts, and detailed description thereof will be omitted.

Figure 6 is an exploded perspective view showing a direct cooker according to a preferred embodiment of the present invention, Figure 7 is a perspective view of combining the drip tray and the roasting plate in Figure 6, Figure 8 is a perspective view of only the lid in Figure 7, 9 is a cross sectional view of FIG. 6.

As shown in Figure 6 and 9, the cooking stove 100 of the present embodiment is a drip tray 110, the grill plate 130 placed on the drip tray 110, the drip tray 110 and the roasting plate 130 The heat guide pipe 120 constituting the heat passage of the, the lid 160 covering the roasting plate 130, and the guide cover member 180 is disposed on the roasting plate 130 is configured.

The sump 110 is composed of a bottom 111, an outer wall 115 extending upward from the bottom 111, and an inner wall 113 on which a heat vent 112 formed at the center of the bottom 111 is formed. .

Between the inner wall 113 and the outer wall 115 constitute a flat or concave drip tray 114 receiving oil.

The height of the inner wall 113 is determined according to the amount of oil received, but is preferably formed lower than the height of the outer wall 115.

The outer wall 115 is formed with a plurality of through holes 117 along the circumference to serve as a circulation passage between the oil discharge hole 131 and the outside described below.

At the center of the baking plate 130 is formed a heat inlet 132 for introducing the heat of the heat opening (112).

Between the heat inlet 132 and the edge of the grill plate 130, a plurality of oil discharge holes 131 for discharging oil into the oil receiving groove 114 is formed. The food is placed and cooked at the position where the oil discharge hole 131 is located.

In addition, at the edge of the roasting plate 130, the seating jaw 134 on which the lower edge 164 of the lid 160 is seated, and the latching support jaw 136 supported over the upper edge of the outer wall 115 are bent. Has a side wall 133.

Therefore, since the lid 160 is seated on the side wall 133 of the roasting plate 130 and the locking support jaw 136 covers the upper part of the oil receiving plate 110, the oil splashing is supported by the oil collecting plate 110. The cooking environment is very good because it does not leak to the side. That is, oil can be buried in the hot drip tray 110 to prevent smoke out.

On the other hand, the present embodiment further includes a guide cover member 180 to block the scattering oil escapes to the heat inlet 132 while guiding and dispersing the heat upward of the baking plate 130.

That is, the guide cover member 180 is constituted by an arc-shaped arc plate 181 and a column tube 186 interposed between the heat inlet 132 and the arc plate 181.

The arc plate 181 guides the flames flowing out of the pillar tube 186 directly onto the food 70 and sprinkles the entire upper surface of the roasting plate 130 to further increase direct weaving efficiency.

In addition, the arc plate 181 serves to cover the heat outlet 187 formed in the column tube 186 or formed between the column tube 186 and the arc plate 181, the flame is a heat outlet 187 While flowing to the roasting plate 130, the scattering oil is prevented from escaping from the heat outlet 187 to the heat outlet 112 by the arc-shaped arc plate 181.

By the configuration of the guide cover member 180, it is possible to prevent the leakage of the scattering oil to the heat outlet 112 while guiding and dispersing the flame directly toward the food.

In addition, since the lower inner circumferential surface of the column tube 186 is fitted to the outer circumferential surface of the heat inlet 132, it is easily installed.

In addition, since the arc plate 181 is in the columnar tube 186, the inner peripheral surface of the lid 160 is simplified, and cleaning is convenient.

The heat outlet 187 is implemented as a cutout in the upper end of the pillar tube 186 as shown in FIG. 9, but may be implemented as a through hole.

It will be apparent to those skilled in the art that the coupling structure of the arc plate 181 and the pillar tube 186 can be variously implemented using welding, screw coupling, brackets, and the like.

On the other hand, as shown in Figs. 10 and 11, the guide cover member 280 using the stick-shaped spacer 286 may be used.

That is, the lower end of the spacer 286 may be inserted into the heat inlet 132 in a state in which two or more upper ends of the stick-shaped spacer 286 are joined to the inside of the arc plate 181 by welding or fastening.

In this case, when the height of the heat inlet 132 is low so that scattering oil may escape, it is preferable to mold the height of the heat inlet 132 to the height of the locking support jaw 136 of the roasting plate 130 or more. .

Therefore, the function of the heat outlet 287 is simply performed between the spacer 286 and the spacer 286.

On the other hand, the heat guide pipe 120 is implemented integrally formed extending from the inner wall 113 of the oil sump (110).

According to the configuration of the integrated heat guide tube 120, a separate configuration for fastening is unnecessary, and the shape of the roasting plate 130 is simplified, so that cleaning is convenient.

In addition, the heat guide pipe 120 is preferably implemented as a first heat guide pipe 121 and a second heat guide pipe 125 having a converging shape.

That is, since the narrow heat inlet 132 of the baking plate 130 widens the area for placing the roasted material, the diameter of the heat inlet 132 is inevitably limited.

Therefore, when the heat guide tube 120 is in a converging form, many heat sources are introduced into a wide heat outlet, and thus, a relatively small heat inlet can be ensured, thereby ensuring a cooking amount compared to a thermal efficiency.

In addition, the width of the heat exchanger 112 is inevitably limited in terms of securing a certain width of the bottom 111.

Therefore, the flame passing from the heat source through the heat guide tube 120 after converging to the heat passage 112 (solid line in FIG. 9) as well as the flame passing through a plurality of auxiliary heat ports 123 (FIG. 9). Dotted line) to prevent loss of heat source as much as possible.

On the other hand, Figure 12 is an exploded perspective view showing a cooking stove according to another preferred embodiment of the present invention, Figure 13 is a combined perspective view of only the lid separated in Figure 12, Figure 14 is a cross-sectional view of the combination of FIG.

12 to 15, it is preferable that the direct roaster further includes an oven fan 150 mounted on the roasting plate 130.

The dough for making bread or cookies may be placed on the baking sheet 130, but direct heat from above may be used as it is, but the heat may escape through the oil discharge hole 131 of the baking sheet 130, and the dough may be heated evenly. You may not be able to receive it, which may result in less ripe parts.

In order to solve this, it is preferable that the dough pan is provided with an accessory in the form of an oven pan 150 that can receive heat evenly as a whole.

The oven fan 150 is composed of an inner wall 153, an outer wall 155, a bottom 151 connecting the inner wall 153 and the outer wall 155 with a through hole 152 formed in the center thereof, and a groove as a whole. This donut shape is preferable.

Placing the dough on the bottom 151 put on the baking plate 130 and then cover the lid 160 takes the oven form.

Then, when the direct heat is introduced into the heat inlet 132 and the through hole 152, the upper part of the dough is baked. At this time, since the direct heat also preheats the oven pan 150, the heat of the oven pan 150 is transferred to the bottom of the dough, and the heat is applied evenly to the whole to perform a delicious baking.

Of course, after preheating the oven pan 150, it is more efficient to put the dough.

In addition, the inner wall 153 is preferably formed higher than the height of the heat inlet 132, as shown in FIG.

That is, the inner wall 153 may function as a chimney of the heat inlet 132 to increase the inflow rate of direct heat, thereby increasing cooking efficiency.

In addition, the inner wall 153 is disposed on the outer circumference of the heat inlet 132, so that even if there is some shaking, the inner wall 153 is caught by the heat inlet 132 so that the heat inlet 132 and the through hole 152 are closed. You can keep the spaces communicating with each other.

As described above, although described with reference to a preferred embodiment of the present invention, the present invention can be variously modified or modified without departing from the spirit and scope of the present invention described in the claims Those skilled in the art will appreciate.

The present invention can be applied to any cooker that cooks with direct heat.

1 is an exploded perspective view showing a conventional cooking stove.

Figure 2 is an exploded perspective view showing another conventional cooking stove.

3 is a cross sectional view of FIG. 2.

Figure 4 is a perspective view of another direct cooker with the lid removed in Figure 2;

5 is a cross-sectional view of FIG. 4.

Figure 6 is an exploded perspective view showing a direct cooker according to a preferred embodiment of the present invention.

7 is a perspective view of the combination of the drip tray and the roasting plate in FIG.

FIG. 8 is a perspective view of only the lid of FIG. 7;

9 is a cross-sectional view of FIG. 6.

10 is a perspective view showing a guide cover member according to another embodiment.

FIG. 11 is a sectional view of the main part of FIG. 10; FIG.

12 is an exploded perspective view showing the cooking stove according to another preferred embodiment of the present invention.

Figure 13 is a perspective view of the combined lid separated from FIG.

14 is a cross sectional view of FIG. 12.

15 is a use state diagram of FIG. 12.

100: direct cooking 110: oil dish

111: floor 112: heat outlet

113: inner wall 114: oil sump groove

115: outer wall 116: top border

117: circulation through hole 120: heat guide tube (converging tube)

121: First Row Guide Hall 123: Auxiliary Hot Tub

125: second row guide 130: grill

131: oil discharge hole 132: heat inlet

134: cap seating jaw 136: locking support jaw

150: oven pan 151: bottom

152: through hole 153: inner wall

155: outer wall 160: lid

180,280: guide cover member 181: arc plate

186: column pipe 187,287: heat outlet

286: spacer

Claims

Drip tray with a hot opening in the bottom;

A roasting plate placed on the sump and having a heat inlet formed therein;

A heat guide tube for guiding the heat of the heat outlet to the heat inlet;

An oven pan placed on an upper surface of the roasting plate;

And a lid covering the roasting plate and the oven pan.

The method of claim 1,

And the oven fan comprises an inner wall disposed on an outer circumferential surface of the heat inlet, an outer wall, and a bottom connecting the inner wall and the outer wall.

The method of claim 2,

The inner wall is a direct cooker having a chimney function that is higher than the heat inlet.