KR20140134198A - Multi-angle Heating Area Focused Roasting Device - Google Patents

Abstract

The present invention relates to a meat grilling apparatus, which concentrates heating by heat radiation energy generated by electric heat or gas combustion in a narrow space in a three-dimensional space, spatially and perpendicularly to the direction in which meat is spread It is characterized in that the meat is cooked very quickly, evenly by supplying heat at a high temperature from an angle. In addition, the space heated by the hot wire is kept in an adiabatic state that is thermally isolated from the outside except for a part thereof, and a window is opened to open the wire mesh or the skewer into which the meat is placed only when the meat is baked It is another feature.

Grilling equipment, multi-direction heating

Description

{Multi-angle Heating Area Focused Roasting Device}

Figure 1 illustrates the basic components of the apparatus of the present invention.

Fig. 2 shows the arrangement of the heating wire of the heating apparatus and the position of the meat grill wire network of the apparatus of the present invention.

FIG. 3 shows the operation of a meat grill wire net and a transport window in addition to the apparatus of the present invention.

4 shows an example of the shape of a heat insulating layer surrounding the heating space of the apparatus of the present invention.

DESCRIPTION OF THE DRAWINGS FIG.

11: Insulating material surrounding the heater wire

12, 14: Insulating material surrounding the heating space

13: Meat moving window

15: smoke outlet

16: Power switch and temperature setting control panel

17: Leg for device support

18: Grilled meat grill

18-2, 18-3: Feed bobbins and feed rails that move the wire mesh stand back and forth only in a certain area

19: Meat grilled wire mesh

21: Electric heating heater wire (IR heater, Nichrome wire, MoSic heating element, SiC heating element, etc.)

22: Heat insulating material layer

23: Refractory ceramic or refractory brick for heating heater installation

24: Temperature sensor for high temperature

The present invention relates to a method and apparatus for grilling meat objects such as beef or pork, and more particularly, to a method and apparatus for concentrating high-temperature heat rays made by using heat sources such as electricity, gas, So that they can be quickly cooked evenly in all directions. The meat wire is prepared to be applied in all directions of up and down, back and forth, left and right if possible, and a wire net containing meat from the outside is put into a space heated by the hot wire at a high temperature, do.

Generally, when meat is burnt using a charcoal grill device or a gas grill device installed on each table of a restaurant, only the lower portion of the object is directly heated by a heat source, so that the meat can be uniformly cooked over a long period of time, Usually, the meat must be heated for at least 3 minutes while inverting the meat so that the meat is fully cooked. In addition, there is a problem in that smoke or smell is generated around the meat or sauce due to overheating of the meat during the process.

The technical problem to be solved by the present invention is,

It is an object of the present invention to provide a device for heating meat in the direction of all the spaces with a hot heat line while inserting a narrow three-dimensional region in which the meat is placed, thereby minimizing the total energy consumption of meat.

FIG. 1 is a diagram illustrating a grill method and apparatus of the present invention implemented by a method of hot wire using electricity.

It is not drawn on the drawing separately that it is very easy to routinely find out, such as connecting external electricity to an electric heater line.

The heat insulating material (11, 12, 14) surrounding the heating space serves to shield the heat generated from the inside by the electric hot wire from the outside. This is a type widely used for insulation of a general furnace. If the insulation is thickened, the temperature of the surface of the insulation can be kept warm even if it is touched by a person.

The heat insulating materials 11, 12 and 14 take the form of wrapping the heating space in all directions other than the window 13 and the smoke outlet 15 where the meat grill wire net 19 is carried. In some cases, a small hole for oil discharged from the meat may be formed in the lower part of the heat insulating member 11.

The smoke outlet 15 may be in the form of a tube without a device or may be in the form of an electric operated valve or an electric rotary fan installed after the temperature of the heating space rises up to a specified temperature set by the control panel 16. The electric valve or the rotary fan is installed after extending the discharge port sufficiently long after the heat is reduced much. The temperature of the heating space at the time when the valve or the fan is operated is measured by the temperature sensor 24 shown in FIG. Directly connecting the smoke outlet (15) with an external duct through a metal corrugator can prevent people who bake or eat meat from being directly exposed to the smoke.

The window 13 to which the meat roasted wire mesh 19 is passed is mostly closed so that heat generated inside the heat insulating material 11, 12, 14 serving as a heating space for meat is prevented from leaking out, It is mechanically open only when the meat is put in or out of the heating space.

A sensor for sensing the direction in which the window 13 is opened may be installed in the heat insulating portion 12 and a signal for opening the window 13 to the control panel 16 may be added.

The legs 17 for supporting the grating device are legs that can fully withstand the whole apparatus and have a space in the lower part thereof. However, in the form of a single pedestal having no space below the space for the conveyance rail and the conveying rails 18-2 and 18-3 You can also take.

The control panel 16 serves to control the electric power of the electric heater or the temperature of the heater by reading the temperature from the temperature sensor 24. Controlling temperature with the control panel, driving a fan in the smoke outlet 15, or receiving a window 13 opening signal is a common technique that is easy to implement.

The control panel 16 controls various signals to maintain the optimum grilling condition, which can be changed depending on which meat the object of the grill is to be cooked, and various state options can be made with a small microchip.

The meat roasted wire mesh (19) is in the form of a box with a stomach-like metal mesh open in the stomach. When the roasted wire mesh 19 placed with the meat on the wire mesh pedestal 18 is put into the heating space through the window 13, the radiant heat radiated from all directions of the upper, lower, left and right sides is quickly picked up by the meat in the roasted wire net 19. The position in the heating space into which the roasted wire mesh 19 is inserted is determined by the conveyance carriage and the rails 18-2 and 18-3, and the place becomes the center position receiving the most heat in the heating space. How long the meat has stayed in the heating space can be indicated by a timer showing the time until the window 13 is opened and closed.

Or the position of the meat feed carriage 18-2 indicates the position of the meat, so that a timer can be set. Since the meat conveying carriage and the rails (18-2, 18-3) serve to move up and down two predetermined positions, it is necessary to attach a wheel which can move only in a certain area, or to reciprocate with a linear guide. The transport bogies and the rails 18-2 and 18-3 are attached to the body of the heat insulators 11,12,14 if they ensure that the roughened wire net 19 can enter the optimum center of the heating space through the meat- Or placed independently will not affect the performance of the device.

In FIG. 2, a heating heater wire 21 that enters the heat insulating materials 11, 12, and 14 and a refractory ceramic 23 or refractory brick that surrounds the heater wire can be seen. The heating heater wire (21) should be arranged in a circular symmetrical shape so that the heating is concentrated at the central portion of the cylinder. The thick insulating material 22 provided at the outer portion of the refractory ceramic 23 prevents the heat from flowing out of the refractory ceramic 23 in a state where the heating space is heated up to a desired temperature and minimizes the electric energy consumed for maintaining the heating space temperature It plays a role of making. Although not shown in the drawings, a heat reflecting plate may be provided between the heat insulating material 22 and the heating wire 21 to collect all the heat in the center of the cylinder.

In FIG. 2, the temperature of the space in which the meat roasted wire mesh 19 is placed is between 400 and 1,600 degrees centigrade.

In the case of a region lacking electricity, the temperature is set at a low level of about 400 ° C. to 700 ° C. In the case where electricity is supplied smoothly, it is possible to raise the temperature of the heating space to a temperature higher than 1,000 by supplying sufficient current to the heating element. In order to reduce the number of heaters 21 installed, there is a method of installing only one electric heater wire 21 shown in FIG. 2 in four clockwise directions at 11 o'clock, 1 o'clock, 5 o'clock, and 7 o'clock Can be executed. Even if heated to the high temperature only in the above four directions, sufficient grinding effect can be obtained.

The size of the heating space in which the meat roasted wire mesh 19 is placed is minimized by minimizing the width and length of the roasted wire net 19 outside the roasting area to minimize the consumption of heat energy. The temperature sensor 24 may be provided at any position where the temperature of the heating space can be expressed proportionally. That is, even if the temperature displayed by the temperature sensor 24 is not the temperature of the heat actually applied to the meat, the average temperature of the actual heating space can be known proportionally.

FIG. 3 shows how the window 13 is opened when the wire mesh 19 passes through the meat moving window 13. When the roasted wire net 19 pushes the meat moving window 13, the window 13 is heard by itself. When the roasted wire net 19 enters the heating space completely, the window returns to its original position and the heat is discharged to the outside of the heating space . The small semicircular grooves in the lower portion of the window 13 are set to match the thickness diameters of the grill wire net stand 18 to ensure that the window 13 is closed after the grill wire net 19 has completely entered the heating space do.

The meat moving window 13 may be manually pushed up or down as required. The meat roasted wire mesh (19) must be made in the form of a roughened mesh so that the heat applied in the upper, lower, left, and right sides will make the meat even.

FIG. 4 is an example of an appearance of a heat insulating material surrounding a cylindrical heating element.

Considering the ease of use and the stability of the device, the appearance of the insulation can have any shape.

Although the heating space concentrated type roasting apparatus using the electric heater has heretofore been described, the city gas combustion apparatus may be inserted into the place where the electric heater is inserted. When using heat from a gas-fired unit, an elongated rod-shaped firing unit, igniter, and oxygen are required, with the gas coming out. When gas heat is used, it is necessary to make a sufficient air hole in the lower part of the heat insulating material 11 so that oxygen for gas combustion can be naturally supplied.

In some cases, instead of an electric heater, an elongated rod-shaped charcoal can be used. In the case of a charcoal fire, a heat source such as a stainless steel reflector is placed over the whole of the cylinder by placing the heat source at 2 o'clock, 4 o'clock, 8 o'clock and 10 o'clock positions in the clockwise direction in the circular electric heater arrangement state shown in FIG. It is also possible to apply a method of evenly grasping meat.

The present invention has the effect of uniformly cooking meat in a very short period of time using a closed area heated from multiple directions to a high temperature. If the temperature in the heated zone exceeds 1,000 degrees Celsius, the meat is cooked within a few seconds to a few seconds, and the meat is quickly baked in a delicious, preserved juice. Also, if you want to eat fast with the advantages of quick cooking time, you can minimize the amount of meat that comes out of food waste if you eat meat. Also, the smoke generated when the meat is baked is discharged to the outside using a separate corrugated pipe, thereby providing a clean eating environment.

Claims (7)

A heater which is arranged to heat the central portion of the cylindrical shape in various directions; A temperature sensor for sensing a temperature of the cylindrical center portion; A control panel for receiving and displaying the temperature sensor value; A refractory material for supporting the heating heater; A heat insulating material which encloses the refractory material and blocks heat generated in the heater from the outside; A smoke outlet provided on one side of the heat insulating material; A meat transfer window installed at one side of the heat insulating material and directly connected to a cylindrical heating center portion; And a transfer bogie for allowing the wire mesh bracket for guiding meat to pass through the window to a heating center position of a cylindrical shape. The method according to claim 1, Wherein the heating heater is an electric heater that is heated by electric heating. The method according to claim 1, Characterized in that a timer for displaying a time for grilling indicating the grilling time of meat in units of seconds is additionally provided on one side of the apparatus. The multi-directional heating space concentrating type grilling apparatus according to claim 3, wherein the grilling time display timer is automatically restarted according to the position in the meat transfer window or the transporting car. The method according to claim 1, Wherein the smoke outlet is additionally provided with an electric driven fan. The apparatus according to claim 1, wherein a separate temperature sensor is additionally installed in the meat grill for grating meat. [2] The apparatus of claim 1, wherein the meat transfer window is automatically opened and closed according to a position of the wire mesh pedestal.

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