KR20140018509A - Roasted meat equipment of electric heat and fumigation type - Google Patents

Roasted meat equipment of electric heat and fumigation type Download PDF

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Publication number
KR20140018509A
KR20140018509A KR1020120084674A KR20120084674A KR20140018509A KR 20140018509 A KR20140018509 A KR 20140018509A KR 1020120084674 A KR1020120084674 A KR 1020120084674A KR 20120084674 A KR20120084674 A KR 20120084674A KR 20140018509 A KR20140018509 A KR 20140018509A
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KR
South Korea
Prior art keywords
meat
casing
fumigation
heat
belt
Prior art date
Application number
KR1020120084674A
Other languages
Korean (ko)
Inventor
김재훈
박인수
Original Assignee
김재훈
박인수
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Filing date
Publication date
Application filed by 김재훈, 박인수 filed Critical 김재훈
Priority to KR1020120084674A priority Critical patent/KR20140018509A/en
Publication of KR20140018509A publication Critical patent/KR20140018509A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/07—Roasting devices for outdoor use; Barbecues

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

An electric heat and fumigation type of a meat roasting device (100) according to the present invention comprises: a conveyer (110) which is configured to rotate a belt (113) for transporting meat (M); a tunnel-typed casing (120) for accommodating in order for one side end and the other side end of the conveyer (110) to be exposed; and an electric heat heater (150) which is accommodated in the casing (120), supported on the upper part of the conveyer (110), and located on the upper part of the belt (113). Therefore, a large amount of meat (M) can be quickly processed and there is an effect of achieving the same taste as fire roasting by permeating a charcoal smell into meat.

Description

ROASTED MEAT EQUIPMENT OF ELECTRIC HEAT AND FUMIGATION TYPE}

The present invention relates to a heat-fumigation meat roasting device, which can be grilled meat in large quantities, can be cooked to the inside of the meat, and configured to enable fumigation with charcoal smoke, grilled heat-fumigation meat Relates to a device.

Nowadays, living standards are improved, and outdoor activities such as hiking, fishing, and travel are frequent, and many instant foods have been developed and marketed for those who live outside of work or school.

The instant food is mainly limited to noodles such as ramen and general meals such as rice and soup, but recently, meat such as beef, pork, chicken, and fish is also sold as instant food.

In order to sell the meat in large quantities as instant foods, each food factory processes the meat in large quantities through steaming, which is boiled or steamed with steam. The reason for this process is that a large amount of meat can be easily cooked. The cooked meat is vacuum packed in a plastic pack and commercially available.

Meat processed as a conventional instant food was generally boiled or steamed. Therefore, there is a limit that can not produce the taste of meat directly roasted on charcoal. In other words, Koreans prefer roasted meat roasted directly on charcoal, but they could not feel the taste of roasted meat through processed meats.

In the present invention, the meat can be quickly cooked in large quantities, and the charcoal scent soaks like grilled fire, to provide a heat-fumigation-type meat roasting device configured to directly produce the taste of the meat roasted on charcoal.

Heat-fumigation meat roasting apparatus according to the present invention, the conveyor is configured to rotate the belt for transporting meat, a tunnel-type casing for receiving one end and the other end of the conveyor exposed, and the inside of the casing It is configured to include a heat transfer heater that is received and supported on the top of the conveyor located on the top of the belt.

It is also configured to include a combustion chamber connected to the casing and configured to supply smoke.

In addition, it comprises a heat transfer heater supported on the conveyor so as to be interposed between the upper and lower parts of the belt.

In addition, the casing is configured to be opened upward, and includes a lid configured in the casing to open and close the upper portion of the casing, and an exhaust hole passing through the lid to exhaust smoke.

And a plate interposed between the casing and the cover, and a plurality of through holes penetrating through the plate to exhaust the smoke upwards, wherein the through holes are in a longitudinal direction at a portion where smoke is injected from the combustion chamber. It is configured to increase in size toward both sides of.

In addition, the electrothermal heater is composed of a far-infrared ceramic heater.

Heat-fumigation meat roasting apparatus according to the present invention is configured to learn by using a heat transfer heater while transferring the meat quickly through the conveyor has the effect that can quickly process a large amount of meat. In particular, since the electrothermal heater uses a far-infrared ceramic heater, there is an effect that can be evenly cooked to the inside by the far infrared.

In addition, the present invention is configured to pass through the casing and to fill the casing with charcoal smoke, so that not only meat is cooked in the smoke, charcoal fragrance permeates the meat, so that the same taste as grilled Can be.

1 is a perspective view showing a heat-fumigation meat grilling apparatus according to the present invention.
Figure 2 is a perspective view showing a state in which the lid open as a heat-fumigation meat roasting apparatus according to the present invention.
3 is a cross-sectional view showing a state in which the cover and the plate removed as a heat-fumigation meat roasting apparatus according to the present invention.
Figure 4 is an enlarged cross-sectional view showing a portion of the heat-fumigation meat roasting apparatus according to the present invention.
Figure 5 is a perspective view of the heat transfer fumigation meat roasting apparatus according to the invention omitting the upper heat heater except for the casing.
Figure 6 is a perspective view showing the addition of the upper heat transfer heater in the state of FIG.
Figure 7 is a plan view showing a state without the cover as a heat-fumigation meat roasting apparatus according to the present invention.

Hereinafter, a configuration and an operation example of the present invention for solving the above problems with reference to the accompanying drawings are as follows.

1 is a perspective view showing a heat-fumigation meat roasting apparatus according to the present invention, Figure 2 is a perspective view showing an open state as a heat-fumigation meat roasting apparatus according to the present invention, Figure 3 is a heat transfer according to the present invention Sectional view showing a state in which the cover and the plate removed as a fumigation-type meat roasting device, Figure 4 is an enlarged cross-sectional view showing a portion of the heat-fumigation meat roasting device according to the present invention, Figure 5 is a heat-fumigation type according to the present invention Except for the casing in the meat roasting apparatus, a perspective view showing the omission of the upper heat heater, Figure 6 is a perspective view showing the addition of the upper heat heater in the state of Figure 5, Figure 7 is a heat-fumigation meat roasting apparatus according to the present invention As a top view which shows the state remove | excluding the cover as a description, it demonstrates together.

Heat-fumigation meat roasting device 100 according to the present invention can be quickly cooked a large amount of meat (M), so that the charcoal scent soaks, such as grilled, directly configured to direct the taste of meat (M) baked in charcoal fire It is characterized by.

To this end, the present invention is configured as follows.

Conveyor 110 is configured to rotate the belt 113 to transport the meat (M). In addition, a casing 120 for accommodating the conveyor 110 is configured, the heat transfer heater accommodated in the casing 120 and supported on the conveyor 110 and positioned above the belt 113. And 150. The electrothermal heater 150 is configured to be arranged in a plurality along the longitudinal direction of the belt 113 is to generate resistance heat by the application of power. In addition, one end portion and the other end portion of the conveyor 110 is configured to be exposed to the outside of the casing (120).

In addition, the casing 120 is configured to include a combustion chamber 170 configured to supply smoke.

In addition, the belt 113 may further include an electrothermal heater 160 supported by the casing 120 so as to be interposed between the upper portion (a) and the lower portion (b) of the belt 113. The heat transfer heater 160 is configured to be arranged in the longitudinal direction of the belt 113 to generate heat of resistance by the application of power.

The conveyor 110 is composed of a frame 111 that serves as a support in the transport direction of the meat (M) long. In addition, the rotating body (115, 117) is mounted to rotate on one end and the other end of the frame 111, and comprises a belt (113) wound around the rotating body (115, 117) It is configured by. Since one end and the other end of the conveyor 110 are exposed to the outside of the casing 120, the rotating bodies 115 and 117 are configured to be positioned outside the casing 120.

For example, the rotating bodies 115 and 117 may include sprockets having a plurality of sprockets mounted to rotate at one end of the frame 111, and a plurality of sprockets mounted to rotate at the opposite end to correspond to the sprockets. . In addition, the belt 113 may be a plurality of chains wound around a corresponding sprocket.

In addition, a motor (not shown) mounted on the frame 111 to drive the rotating bodies 115 and 117 is configured.

The electrothermal heater 160 is interposed between the upper portion (a) and the lower portion (b) of the belt 113 means that it is located between the upper end and the lower end of both rotating bodies (115, 117).

The upper portion (a) of the conveyor (110) refers to a portion of the belt (113) located on the upper side in a line connecting the centers of both rotating bodies (115, 117), and the lower portion (b) is a rotating body (115) 117 refers to the portion of the belt 113 located below the line connecting the center of the belt 113, the belt 113 may be any point of the belt 113 by the top (a) by rotation, It may also be a lower part (b).

As an example, the casing 120 is fixed to the frame 111 to cover the left, right, lower, and front and rear sides of the frame 111 constituting the conveyor 110 with a plate. Therefore, the structure is open upward. In addition, an entrance opening 121 through which the belt 113 is introduced is formed in the front (side through which meat is introduced) of the casing 120, and a discharge opening 123 through which the belt 113 is discharged is formed at the rear. The entry port 121 and the discharge port 123 may be formed as a groove open upwards, or may be formed of a through hole. Both the entrance port 121 and the discharge port 123 are formed to a size that the meat (M) can pass through.

The casing 120 has a cover 130 configured in the casing 120 to open and close the upper side of the casing 120. In addition, the cover 130 is configured to include an exhaust hole 135 through which the smoke is exhausted.

The cover 130 may be configured to open and close as a hinge is connected to one side of the casing 120 as an example.

In addition, a plate 140 interposed between the casing 120 and the cover 130 is configured. In addition, the plate 140 is configured to include a plurality of through holes 143 through which the smoke is exhausted upward.

The through hole 143 is configured to increase in size toward both sides of the longitudinal direction from the smoke supply portion. Therefore, the smoke is configured to be easily diffused from the portion into which the smoke is injected in the combustion chamber 170 toward the inlet 121 and the outlet 123.

In addition, the cover 130 and the plate 140 is divided into a plurality in the longitudinal direction of the conveyor 110 is configured to facilitate the manufacture and assembly. In this case, the cover 130 is configured to correspond to the plate 140, respectively. In addition, a stepped part supporting the plate 140 may be further configured on an inner upper portion of the casing 120 so that the plate 140 may be positioned above the casing 120.

In addition, the heat transfer heaters 150 and 160 may be configured as far-infrared ceramic heaters as an example. Therefore, due to the characteristics of the ceramic, far-infrared rays are generated to be configured to transmit heat evenly to the inside of the meat.

The inlet 121 and the outlet 123 of the casing 120 is fixed to the frame 111 of the conveyor 110 so that a suction duct 125 for sucking the discharged smoke is further configured. The suction duct 125 has an exhaust hole 126 configured to exhaust smoke to the upper portion.

The combustion chamber 170 is a chamber for burning charcoal, so anyone skilled in the art will know the detailed description thereof.

Hereinafter, the operation of the present invention will be described.

The combustion chamber 170 is connected to the casing 120 by a pipe 173. The exhaust hole 135 of the cover 130 is connected to the corrugated pipe (P), the corrugated pipe (P) is configured to be connected to the outside. The corrugated pipe Q is also connected to the exhaust hole 135 of the suction duct 125 to be connected to the outside.

In this state, the motor (not shown) is driven to rotate the belt 113 in the conveying direction. Then, power is applied to the electrothermal heaters 150 and 160 to generate heat. Then, in the combustion chamber 170, the charcoal Taewonseo smoke is introduced into the casing 120 through the pipe 173. At this time, the smoke is exhausted to the outside through the exhaust hole 135 of the cover 130 through the through hole 143 formed in the upper plate 140. At this time, the through hole 143 is formed in a larger size toward both ends at the point where the smoke is injected. Therefore, it spreads rapidly toward both end portions. If the size of the through hole 143 is the same, the smoke does not reach the both ends, so the effect of evenly filling the inside of the casing 120 cannot be expected. Therefore, it is not possible to sufficiently infiltrate the meat M.

Then, to raise the grill (K) raised the meat (M) to the entrance port 121 to enter into the casing (120).

Then, the meat (M) is cooked evenly up and down by the heat transfer heater (150, 160) mounted up and down. In addition, when the heat transfer heaters 150 and 160 are far-infrared ceramic heaters, heat is sufficiently penetrated into the meat M by the far-infrared rays, thereby preventing less ripening.

At this time, since the smoke exhausted through the inlet 121 and the outlet 123 is discharged to the outside by the intake duct 125, the phenomenon that the smoke is leaked into the room is prevented.

In addition, due to the smoke filled in the casing 120, the meat (M) is not only smoked, the charcoal fragrance is permeated into the meat (M) so that you can feel the grilled charcoal taste.

In this way, the meat (M) discharged to the outlet 123 is wrapped separately to finish the work.

According to the present invention according to the configuration and operation example, there is an advantage that can quickly learn a number of meat (M), due to the smoke of charcoal burned, meat (M) is not only smoked, the charcoal flavor meat (M) ), You can feel the roasted grilled charcoal taste directly. At this time, when the belt 113 is a chain, the oil falling from the meat (M) falls down the casing 120, so that the meat tastes light.

100: heat-fumigation meat roasting device 110: conveyor
111: Frame 113: Belt 115, 117: Rotor 120: Casing 121: Entry port 123: Outlet 125: Suction duct 126: Vent hole
130: cover 135: vent hole
140: plate 143: through hole
150: electric heater 160: electric heater
170: combustion chamber 173: piping

Claims (6)

A conveyor (110) configured to rotate the belt (113) for transporting meat (M),
A casing 120 accommodating one end portion and the other end portion of the conveyor 110 to be exposed;
Electrothermal fumigation meat roasting device characterized in that it comprises a heat transfer heater (150) accommodated in the casing 120 and supported on the conveyor 110, the upper portion of the belt 113 . The method of claim 1,
Electrothermal fumigation meat roasting device characterized in that it comprises a combustion chamber 170 is connected to the casing 120 is configured to supply smoke. 3. The method according to claim 1 or 2,
Electrothermal fumigation meat roasting device comprising a heat transfer heater 160 is supported on the conveyor 110 so as to be interposed between the upper (a) and the lower (b) of the belt (113). 3. The method according to claim 1 or 2,
The casing 120 is configured to be open upwards,
A cover 130 configured in the casing 120 to open and close an upper side of the casing 120;
Electrothermal fumigation meat roasting device, characterized in that it comprises a vent hole 135 through the cover 130 to exhaust the smoke. 5. The method of claim 4,
A plate 140 interposed between the casing 120 and the cover 130;
It is configured to include a plurality of through holes 143 penetrating through the plate 140 to exhaust the smoke upwards,
The through hole 143 is a heat-fumigation meat roasting device, characterized in that configured to increase in size toward both sides of the longitudinal direction from the smoke is injected. The method of claim 3,
The heat heater (150, 160) is a heat-fumigation meat roasting device, characterized in that the far-infrared ceramic heater.
KR1020120084674A 2012-08-02 2012-08-02 Roasted meat equipment of electric heat and fumigation type KR20140018509A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020120084674A KR20140018509A (en) 2012-08-02 2012-08-02 Roasted meat equipment of electric heat and fumigation type

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Application Number Priority Date Filing Date Title
KR1020120084674A KR20140018509A (en) 2012-08-02 2012-08-02 Roasted meat equipment of electric heat and fumigation type

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KR20140018509A true KR20140018509A (en) 2014-02-13

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160058608A (en) 2014-11-17 2016-05-25 주식회사 아모그린텍 A combined structure of electronic apparatus and electronic apparatus
KR20160058609A (en) 2014-11-17 2016-05-25 주식회사 아모그린텍 Coupling structure for electronic apparatus and electronic apparatus having the same
KR102095872B1 (en) * 2019-04-22 2020-04-01 김경남 Automatic meat grilled device using tunnel type

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160058608A (en) 2014-11-17 2016-05-25 주식회사 아모그린텍 A combined structure of electronic apparatus and electronic apparatus
KR20160058609A (en) 2014-11-17 2016-05-25 주식회사 아모그린텍 Coupling structure for electronic apparatus and electronic apparatus having the same
KR102095872B1 (en) * 2019-04-22 2020-04-01 김경남 Automatic meat grilled device using tunnel type

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