KR20170101461A

KR20170101461A - Laver Roaster Using Hot Air

Info

Publication number: KR20170101461A
Application number: KR1020160024001A
Authority: KR
Inventors: 김주용; 김연주
Original assignee: 김주용
Priority date: 2016-02-29
Filing date: 2016-02-29
Publication date: 2017-09-06

Abstract

The present invention relates to a hot air grill, comprising: a grill (3) accommodating a bundle of bellows (L) of a mouth size for bake; A heat pipe part 5 surrounding the pouring part 3 and forming a flow path through the pouring part 3 so as to induce hot air for baking the pouring liquor to flow along the flow path; A heat generating unit 7 installed on the flow path of the heat pipe unit 5 for applying heat to the hot air; And a forced circulation part (9) provided on the flow path of the tube bundle part (5) for forcibly circulating hot wind heated by the heating part (7) along the tube bundle part (5) Therefore, it is possible to increase the freshness of the steaming kimchi just before eating due to the heat of the consumer, so that it is possible to greatly improve the consumer's satisfaction with the quality or flavor of the steaming kimchi do.

Description

Laver Roaster Using Hot Air

More particularly, the present invention relates to a hot air balloon which is sold in a state before being baked, that is, in a state before being baked, that is, only dried, at a restaurant or a home, .

Generally, it is a product that consumers can not buy or eat as they are sampled, and they are to be mass produced at Kimjejo factory.

To this end, the Kimjejo factory produces Kim by means of a Kimjejo apparatus 101 as shown for example in FIG. 1 (Registration No. 10-0842870). The Kimjejo apparatus 101, as shown, And a sealing machine 111. In the roasting machine 103, the roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roast roast The grilled roast is transported by the conveying conveyor 113 while the grilled roast feeder 105, the packaging container feeder 107, the cutter 109 (not shown) ), The sealing machine 111, and the like, to uniformly cut the roasted roast, and to properly pack the roasted roasted rice in a packaging container.

The freshness of the kimchi 110 produced by the conventional kimchi making apparatus 101 as described above is long since the time taken for the kimchi 110 to be consumed after being baked in the kimchi 103 is packed and sold and consumed by the consumer is long. And thus the quality and flavor of the roots 110 is lowered.

On the other hand, it is possible to maintain the freshness of the kimchi by purchasing the dried kimchi in a state without baking the raw kimchi, eating the kimchi in the domestic kimchi at home and baking it by direct firing When the roast is roasted by the firing as described above, the roasted roasted roasted roasted roasted roasted roasted roast roasted roasted roasted roasted roast roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roast roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roast roast.

KR 10-0842870

The present invention has been proposed in order to solve the problems of the conventional roasting apparatus or roasting method as described above. The roasting apparatus of the present invention is designed to solve the problems of the roasting apparatus and the roasting method, So that the freshness of the kimchi can be greatly increased, thereby improving the quality and flavor of the kimchi.

In order to accomplish this object, the present invention is directed to a method of manufacturing a multi-sized, single-sized, Forming a flow passage through the rim portion while surrounding the rim portion to induce hot air for roasting the rim to flow along the flow passage; A heat generating unit installed on the flow path of the heat pipe and applying heat to the hot air; And a forced circulation unit disposed on the flow path of the tube bundle and forcibly circulating the heated air heated by the heating unit along the tube bundle.

In addition, it is preferable that the above-mentioned steaming bean is cut into one size with dry starch, and then the packed steaming bean is cut into one mouth size, and the dried steaming beaten is opened.

In addition, it is preferable that the ridge portion accommodates therein the bundle of the bundles so as to maintain a state parallel to the stream of the hot air.

It is preferable that the grill portion further includes a drawer-type grating portion which is inserted or detached so as to penetrate through the main body case from one side in order to extract the grilled grill.

It is preferable that the water circulation part is provided so as to be directly inserted into or removed from the grill space of the grill part 3, and a vent hole is formed at one side so as to maintain the flow path of the hot air passing through the grill part.

The folding door further includes a folding door hinged to an edge of the bottom plate to form a longitudinal side wall, wherein the folding door is rotated and opened when the folding part is pulled outward, .

In addition, the present invention may further comprise: a gyeongbyeol part located below the gungbu part so as to recover the roasted gungbu part, wherein the gungbyeol part has a gate for opening and closing the gimp part so as to open and close the gimp part; And a recovery door formed to penetrate through the main body case so as to recover the baked laver dropped through the outlet door from the outside.

In addition, the present invention may further comprise: a gyeongbyeol part located below the gungbu part so as to recover the roasted gungbu part, wherein the gungbyeol part has a gate for opening and closing the gimp part so as to open and close the gimp part; A gimlet insert which is inserted into or detached from the lower portion of the gimp head to face the gate for temporarily holding the gimp falling from the gimp portion; And a recovery door integrally formed at an outer end of the kimono yard and being inserted or detachably attached to the main body case together with the kimono yard to allow the baked kimono of the kimono yard to be recovered from the outside .

The heat pipe portion may include a blowing chamber formed in one side space of the main body case divided by a partition plate so as to provide the forced circulation portion; The blower unit is connected to the air blowing chamber and the rim portion on the flow path so as to heat the hot air discharged from the air blowing room to discharge the air to the rim portion A heating chamber; And a roasting chamber formed between the air blowing chamber and the heating chamber to form the ridge portion and returning the hot air that has flowed from the heating chamber to the roasting chamber while bending the roasting chamber to the air blowing chamber .

Further, the heat pipe unit may further include a connecting duct formed in a lid covering the main body case, wherein when the lid is covered on the main body case, one end is opened to the roasting chamber and the other end is opened to the blowing chamber , And the flow path is formed between the bulb chamber and the air blowing chamber.

According to the hot wind method of the present invention, after finishing the tasting and drying process by the seasoning, it is cut into one size in the unbaked state and packed in bundles and sold in a restaurant or a home, So that the freshness of the kimchi can be maximized, and thus the quality and flavor of the roasted kimchi can be increased and the satisfaction of the consumer can be greatly enhanced.

In addition, since the laver opened in the package is put in the bundle of Kimchi in a bundle state and the lid is closed and the hot air is blown for a predetermined time after the lid is closed, the bundle of the bundle can be uniformly baked, Can be kept excellent and constant, and it is possible to change the flavor of the steaming by changing the baking time or temperature according to the taste of the consumer.

1 is a schematic plan view showing a conventional kimchi processing apparatus.
2 is an external perspective view of a hot air balloon according to an embodiment of the present invention;
FIG. 3 is a perspective view of the hot air balloon of FIG.
FIG. 4 is a sectional front view of the case of the hot air fan shown in FIG. 3; FIG.
FIG. 5 is a plan view of a main body case in which a part of a grill plate of the hot air grill shown in FIG. 3 is cut away.
6 is a partially cutaway perspective view of a body case according to another embodiment of the present invention;
FIG. 7 is an exploded perspective view illustrating a guide member according to another embodiment of the present invention having a support jaw; FIG.
FIG. 8 is an exploded perspective view showing a Kim Gui according to another embodiment of the present invention having a folding door. FIG.
FIG. 9 is a partially cut-away perspective view of a body case according to another embodiment of the present invention having a recessed portion. FIG.
FIG. 10 is an exploded perspective view illustrating a drawer-type drawer according to another embodiment of the present invention having a sliding door. FIG.
FIG. 11 is an exploded perspective view showing a drawer-type drawer according to another embodiment of the present invention having a door for a hinged door. FIG.

Hereinafter, a hot air spark plug according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

The hot wind guide of the present invention is a device for greatly increasing the freshness of the instantly roasted kimchi as soon as it is opened in the package, As shown in the figure, the heat exchanger includes a heat exchanger 5, a heating unit 7, and a forced circulation unit 9, and may further include a heat recovery unit 10. Herein, the term " steaming cut into one size " means a steaming which is made by cutting a plurality of pieces of a common kimchi, which has been dried in the Kimchi root, into equal portions, preferably from 6 to 8, Hereinafter, the term " mouth size " means a steaming state in which a plurality of ordinary pieces of a kimchi are cut into a plurality of pieces.

3 to 5, the grill portion 3 is formed as a portion for bending a large number of bundles of roots L by hot air. The grill portion 3 is opened upward at one side of the main body case 11, .

The inside of the main body case 11 is first divided into two chambers by the diaphragm 14 so that the air in one space, And a heating chamber 15 is formed in the other space, that is, the left space. The heating chamber 15 is further divided into two chambers by the grill plate 17 so that the one space, that is, the lower left space in the drawing is the heating chamber 15, and the other space, Thereby forming a roasting chamber 19 in the side space.

Therefore, the spout portion 3 is formed in the spout chamber 19 of the main body case 11, so that hot air can easily pass through a clearance between the spout L and the spout L. That is, (L) bundle is inserted in a direction in which the streamlines of hot wind are parallel. 3 to 5, a grill plate 17 is provided between the grill plate 17 and a pair of plate materials 31 vertically erected on the grill plate 17, The spacing of the plate members 31 is determined according to the number of bundles of laver L which are fed once, that is, baked at one time. If necessary, the plate 31 may be movably provided so that the interval of the plate 31 may be varied so as to adjust the quantity of the roasting L at a time.

In order to bake the Kim (L) contained therein, the lid portion 3 must be positioned on the flow path of the hot air, and one side, that is, the lower end in the drawing is opened to the heating chamber 15 The other side of the opposite side, that is, the upper side in the drawing, is directly opened to the air blowing chamber 13 through the connecting duct 21 of the lid 12, which will be described later, as shown in Figs. 3 to 5 . That is, the grill plate 17 has a grill hole 33 of various shapes passing through the surface between the plate members 31 corresponding to the bottom of the grill space S of the grill portion 3, When the lid 12 is also covered with the plate, various types of duct holes 35 pass through the surface corresponding to the spout portion 3 to enable the flow of hot air passing through the spout portion 3.

The main body case 11 forming the grill portion 3 as described above collects various debris such as Kim's debris separated from the grill L contained in the grill portion 3 and removes the grill 23 may be selectively provided. 3 and 4, the cleaning housing 23 is detachably attached to the bottom of the heating chamber 15 of the main body case 11 in a drawer shape, for example, So that it is possible to collect the dirt falling from the dust collecting container 3.

On the other hand, a hot air heater 1 according to another embodiment of the present invention is shown in Figs. As shown in FIG. 1, the hot air balloon 1 may further include a water circulation unit 10 for facilitating the insertion and recovery of the lion. That is, the guide member 1 further includes a guide member 10 installed outside the main body case 11 so as to be inserted or removed directly into the guide space S in the guide chamber 19, As shown in the drawing, the cooking cavity portion 10 can be formed in a drawer shape. Therefore, when the grilled lure L is to be recovered from the inside, the grilled portion 10 is taken out from the grilling space S, It can also be used when you want to put it inside.

A plurality of vent holes 27 are formed in the bottom plate 28 so as to maintain the flow path of the hot air passing through the spout portion 3. Therefore, the ventilation hole 27 communicates with the grill hole 33 when the grating portion 10 is inserted into the grill portion 3, so that the hot air in the heating chamber 15 can be introduced into the grill chamber 19 . 7, the portion of the grill plate 17, which contacts the bottom plate 28 of the grating portion 10, is entirely cut off leaving the grinding wheel 32, and the grinding wheel 17 is rotated by the grinding wheel 32 The air permeability of the hot air through the vent hole 27 can be maximized.

8, the folding door 10 may further include a folding door 29 provided on one side wall of the longitudinal direction, as shown in Fig. 8, The hinge 30 is foldably coupled to the longitudinal edge of the bottom plate 28 so that it is rotated by its own weight or by a repulsive spring when the receding part 10 is almost completely pulled out as shown So that the lid L, which has been housed tightly in the lid 10, can be spread out laterally. In this case, the recovery operation for recovering the roasted roast L is greatly facilitated. However, the folding door 29 should be prevented from rotating at an angle equal to or greater than 90 degrees, which is equal to or greater than an angle with the bottom plate 28, so that the side of the folding door 29 does not fall downward .

9 to 11, as shown in Fig. 9 to Fig. 11, as a further embodiment of the present invention, in order to collect the roast 10 roasted in the roasted portion 3, the roasted portion 10 ' As shown in the figure, includes a gate 39, a gate 40, a gate frame 25, and a gate 26. In this case,

The opening doors 39 and 40 are openably and closably provided on the bottom of the roasting space S of the rope 3 so that the rope 3 is opened and the roasting rods 3 L can be dropped onto the Kim container 25 in the direct lowering position. For example, the ejection door 39 shown in Figs. 9 and 11 is hingedly coupled to one side edge of the open space S as a hinged door. Therefore, the opening / closing handle 47 is attached to one end of the hinge shaft protruded out of the main body case 11 so as to be in close contact with the opening of the roasting space S by a torsion spring (not shown) coupled to the hinge shaft, do. 10 is a sliding door, which is installed side by side with the bottom of the open space S to open and close the opening of the floor. The door 40 is opened through the wall of the main body case 11 to be exposed to the outside Closing handle 45, as shown in Fig.

9, as the means for temporarily holding the roasted roast L in the roasting frame 3, the roasting frame 25 is provided with a guide groove 3 for guiding the roasting frame 39 toward the ejection door 39, And is stored for a while until the user removes the roasted lime (L) falling from the lance portion (3) when the door (39) is opened. For this purpose, the user may place a container R having an appropriate size on the kimono container 25 as shown in FIG. 9. In order to make the collection of the kimono L easy and hygienic, . Furthermore, when the kimchi L is collected using the container R, there is no big problem in hygiene, so that the kimchi container 25 may be omitted.

At this time, since the shim 25 is maintained at a predetermined distance from the shim 3 as shown in Fig. 9, even if the shim 25 is manufactured as a plate without a separate vent hole, 3 can be maintained. 9, when the plurality of ventilation holes 27 are formed as a whole and the vent holes 27 are penetrated into the bottom plate 28 as shown in FIG. 10 , It is possible to reduce interference with the flow of hot air.

9, the recovery door 26 is a means for opening and closing the main body case 11 to recover the lure L on the plunger 25, Is formed through the wall surface of the case (11). Therefore, the reclaiming door 26 is closed during the baking of the lid L so as to prevent the external leakage of the hot ladle. However, after the ladle is baked, the baking lid 26 is opened, (L) to the outside easily.

10 and Fig. 11, the gimlet coupling 25 of the gimp gimp unit 10 "is integrated with the gimp door 26 in the form of a drawer, and the gimbal unit 10" Is attached to one end of the Kim coupling 25 exposed to the outside of the main body case 11 as well as the gate 39 as well as the above-mentioned gate 39 and 40 described above And a recovery door (26). Therefore, the gimbaled portion 10 "is provided so as to penetrate the main body case 11 so as to be positioned directly under the gimbal portion 3 and to be inserted or removed therein.

10 temporarily accommodates the falling of Kim (L) through the sliding door 40 in the Kimgui part 3, and the user can take the Kim (L) The user can pull out the temporarily stored Kim (L) by pulling the handle of the kimchi recovery unit 10 " 11 is also adapted to temporarily hold the falling lid L through the door 39 for opening and closing as described above, Let Kim (L) be removed.

The tube bundle portion 5 is a channel means for forming a flow path of hot air so that hot air circulating in the hot air flow guide 1 passes through the hot air flow portion 3 as described above and surrounds the hot air portion 3 as mentioned above A heating chamber 15, and a connecting duct 21 connected to the heat exchanger 3, and the like.

First, the air blowing chamber 13 is a part in which a forced circulating part 9 to be described later is installed. The forced circulating part 9 generates a high-speed air flow to be a hot air in the main body case 11 Or increase the speed of hot air returned through the connecting duct (21). 3 to 5, the air blowing chamber 13 is formed at one side inside the main body case 11 divided by the diaphragm 14, that is, right side space in the drawing. At this time, the ventilating chamber 13 is also connected to the connecting duct 21 through the duct hole 37 penetrating the bottom of the lid 12, as shown in the figure, so as to form the hot air flow path, and the forced circulating part 9 And is connected to the heating chamber 15 through a blowing fan 41 of a fan. However, in the embodiment (not shown) in which the connecting duct 21 is not formed in the lid 12, the air blowing chamber 13 and the spout 3 can be directly connected through a separate hole or conduit.

The heating chamber 15 is a portion in which a heating unit 7 to be described later is installed. The heating chamber 15 is heated by the heating unit 7 at a relatively low temperature discharged from the air blowing chamber 13, And discharges it to the nozzle unit (3). To this end, the heating chamber 15 is disposed between the air blowing chamber 13 and the spout portion 3, and is connected together to form a flow path of hot air by the spiral portion 5. 3 to 5, the heating chamber 15 is divided into left and right portions of the air chamber 13 by the diaphragm 14 inside the main body case 11, and the grill plate 17 And is divided into upper and lower portions by a grill chamber 19 and communicates with the air blowing chamber 13 through a heat generating portion 7 such as a tubular heater and communicates with the grill chamber 19 through a grill hole 33, And the Kim of the Kimgui (3) is bent by hot air. The heat generating portion 15 of the heating chamber 15 may be moved to the air blowing chamber 13 and the air blowing chamber 13 may be disposed in the air blowing chamber 13. However, The blowing fan 41 of the blowing fan 13 is moved to the heating chamber 15 and the low temperature hot air discharged from the connecting duct 21 is first heated to raise the temperature and then blown into the roasting chamber 19 by the blowing fan 41 It can be taken out.

The grill chamber 19 is a part in which the grill bezel 3 is formed as described above. The grill 19 is divided into the air chamber 13 and the grill plate 17 by the diaphragm 14 by the hot air flowing in the heating chamber 15 And is positioned between the air blowing chamber 13 and the heating chamber 15 in a divided state from the heating chamber 15. Thus, the roasting chamber 19 passes the hot air introduced from the heating chamber 15 through the roving portion 3 to roast the roasting L, and then returns the roasting chamber 13 to the blowing chamber 13.

3 to 5, the connecting duct 21 can be selectively used when there is no direct connection structure between the guiding chamber 19 and the ventilating chamber 13. As shown in Figs. 3 to 5, 11). &Lt; / RTI > 4, when the lid 12 is covered on the main body case 11, one duct hole 35 is connected to the roasting chamber 19 and the other duct hole 37 Are opened to the air blowing chamber 13, respectively. The connecting duct 21 forms a flow path of hot air from the roasting chamber 19 to the air blowing chamber 13 so that the hot air used in the roasting in the roasting chamber 19 is supplied to the air blowing chamber 13 ). &Lt; / RTI >

The heating unit 7 is installed in the heating chamber 15 of the thermal expansion unit 5 as shown in FIGS. 3 to 5 as means for applying heat required for hot air. The temperature of the hot air is lowered by heating the hot air forcedly forced by the forced circulation unit 9 while forming the flow path. For this purpose, the heat generating part 7 can be configured in various forms, for example, a general coil heater or the like, and it can be installed at any position in the heating chamber 15 as long as it can heat hot air . As described above, the heat generating portion 7 can not necessarily be installed only in the heating chamber 15, but may be provided in the blowing chamber 13, for example, upstream of the blowing fan 41, As shown in Fig.

In this embodiment, as shown in Fig. 4, a tubular heater directly connected to the outlet side of the forced circulation portion 9 is employed. Therefore, the heating unit 7 shown in Fig. 4 passes the hot air introduced from the air blowing chamber 13 to the heating chamber 15 by the forced circulation unit 9, and heats the hot air with the high temperature while passing the hot air.

3 to 5, the forced circulation portion 9 is a means for forcibly circulating the hot air heated by the heat generating portion 7 along the heat pipe portion 5, And is installed on the hot air flow path of the heat pipe portion 5 through the through- Therefore, the forced circulation section 9 takes out the relatively low-temperature hot air flowing into the air blowing chamber 13 through the connecting duct 21 into the heating chamber 15. [ For this purpose, the forced circulation unit 9 can be composed of various kinds of blowing fans. In this embodiment, as shown in FIGS. 3 to 5, a blowing fan 41 such as a sirocco fan is employed. At this time, the blowing fan 41 is driven by a driving motor 43 directly connected to the rear as shown in the figure, sucks the low-temperature hot wind of the air blowing room 13, discharges the air to the heating chamber 15 through the heating unit 7 .

Now, the operation of the hot air blower 1 according to the preferred embodiment of the present invention will be described as follows.

In order to bake the steaming hot air by the hot wind method (1) of the present invention, the inside of the main body case (11) is opened by opening the lid (12).

Then, as shown in FIG. 3, a large number of rods L cut into one mouth size are put into the rope 3 in bundles and accommodated in the roasting space S. At this time, the user must insert the bundle of L (L) so that the gap between the L (L) and the L (L) is arranged vertically when the bundle 3 is arranged vertically as shown in FIG. After the user inserts the lure L into the lid portion 3 in this manner, the user finishes preparing the lid 12 by covering the lid 12 over the main body case 11. However, it is preferable to use the product (L) which is used for roasting before soldering. In order to produce such product, the producer must prepare the kimchi Uncooked or first cut into one size should be sold in dry, non-baked condition.

6 to 8, the user can easily open and close the lid 12 through the lid 12 even though the lid 12 is not opened. In this case, (L) can be put into the roasting space (S) in the inner space (3). To this end, the user pulls the kimbath portion 10 out of the main body case 11 in a drawer so as to expose the inside of the kimbyeong water portion 10 to the outside, and inserts Kim (L) into the exposed kimbath portion 10 The user can finish the insertion of the lint (L) simply by pushing the lint portion 10 backward. In this case, since the lid 12 can be removed and removed, the lid 12 can be removed and removed from the body case 10 without opening the lid 12, The lid 12 may be replaced with a ceiling of the lid 11. [

9 is applied to the spout 3, the lid 12 is opened and the spout space S of the spout 3 in which the escape door 39 is closed is opened, , The preparation for burning the lime (L) is completed.

10 and 11, the user can open the lid 12 and close the ejection doors 39 and 40. When the lid 12 is opened and the ejection doors 39 and 40 are closed, The grating portion 10 "is inserted under the grating portion 3 and waits for the grating L to be drawn out at this time.

When the preparation for burning the lime L is completed in this way, the user operates the drive motor 43 and the heat generating portion 7 of the forced circulation portion 9 to cool the air in the air blowing chamber 13 into the heating chamber 15, And at the same time, the air to be taken out is heated by the heat generating portion 7 to produce hot air.

The hot air produced in the heating chamber 15 is then discharged through the grill hole 33 to the grill portion 3 of the grill chamber 19 and is discharged into the grill portion 3 while passing through the grill portion 3 I slowly roast Kim (L).

The hot air that has passed through the nozzle unit 3 after the roasting of the roaster L is introduced into the connecting duct 21 through the duct hole 35 of the lid 12 and passes through the connecting duct 21, And returns to the air blowing chamber 13 through the air blower 37. In this process, the temperature of the hot air is slightly lowered. However, the hot air is sent from the air blowing chamber 13 to the heating chamber 15 by the forced circulation unit 9 and reheated by the heat generating unit 7, 3).

Accordingly. The roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted beef roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted coffee beans The above-described circulation process is repeated.

After the lapse of the appropriate time, when the roasting is completed, the hot air blower 1 is stopped by the user or by the timer, so that the operation of the heat generating portion 7 and the forced circulation portion 9 is stopped, Kim1 finishes the series of burning operations.

3 or FIG. 6 to FIG. 8, the user opens the lid 12 and pulls the peeled-off portions 10 and 10 "to pull the peeled portion 3 or the peeled-back portions 10 and 10 ") Is opened to the outside to recover the roasted lime (L). At this time, the folding door 29 is opened when almost all of the folded portion 10 in Fig. 8 is pulled out from the main body case 11, and the lid L pressed by the folding door 29 is laterally unfolded, .

However, after the hot breeze 1 shown in FIG. 9 is opened, the door 26 is opened in a state in which the lid 12 is not opened as shown in FIG. And then the opening door 39 is opened by turning the open / close knob 47 to drop the roasted roast L of the roasted portion 3 onto the container R and take out the roasted roast L do. 10 and 11, after the roasting is finished, the opening and closing knobs 45 and 47 are operated in a state in which the lid 12 is not opened, ), The Kim (L) of the Kimgui part (3) is dropped to the Kimgye soo part (10 ") and then the Kimgye soo part (10" It becomes possible to easily recover the Kim (L).

1: Hot Air Kim Gui 3: Kim Gu Bu
5: Piping section 7:
9: Forced circulation part 10, 10 ', 10 ": Kim,
11: main body case 12: lid
13: air blowing chamber 14: diaphragm
15: heating chamber 17: grill plate
19: Roof 21: Connection duct
23: Cleaning housing 25:
29: folding door 31: plate
33: Grill ball 35, 37: Duct ball
39, 40: door for extraction 41: blowing fan
43: driving motor 45, 47: opening / closing handle
L: Kim S: Grilled space

Claims

Kim (3), which accommodates a bundle of bite-size roast (L) for roasting;
A heat pipe part 5 surrounding the pouring part 3 and forming a flow path through the pouring part 3 so as to induce hot air for baking the pouring liquor to flow along the flow path;
A heat generating unit 7 installed on the flow path of the heat pipe unit 5 for applying heat to the hot air; And
And a forced circulation part (9) provided on the flow path of the column part (5) for forcibly circulating hot air heated by the heating part (7) along the pipe part (5) ,
The above-mentioned Kim (L) is prepared by cutting the Kim or the gypsum into one mouth size by cutting it into one mouth size with the ginger powder added and dried, .

The method according to claim 1,
Wherein the lance (3) accommodates the bundle (L) in the inside so as to maintain a state parallel to the stream of the hot air.

The method of claim 2,
The grill portion 3 further includes a drawer-shaped grating portion 10 which is inserted into or detached from the one side of the main body case 11 through the main body case 11 in order to extract the grill L after baking Hot wind Kim Gui.

The method of claim 3,
The circulation part (10) is provided so as to be inserted or removed directly into the grilling space (S) of the grill part (3), and a vent hole (27) is formed at one side so as to maintain the flow path of the hot air passing through the grill part Wherein the heat sink is penetrated through the heat sink.

The method of claim 4,
The folding door (10) further includes a folding door (29) joined to a corner of the bottom plate (28) to form a longitudinal side wall, the folding door (29) Is rotated and opened when it is pulled outside, so that the lid (L) is spread sideways.

The method according to claim 1 or 2,
Further comprising a gypsum part (10 ') located below the gypsum part (3) so as to collect the gypsum (L) which is roasted in the gypsum part (3)
The circulation part 10 '
(39, 40) provided on the floor of the grill portion (3) so as to be able to open and close the grill (L); And
(26) formed through the main body case (11) so that the roasted laver (L) dropped through the exit doors (39, 40) from the grill part (3) can be recovered from the outside; Wherein the hot air is heated by the hot air.

The method according to claim 1 or 2,
Further comprising a kimbyeol part (10 ") located below the Kimbu part (3) to recover the Kim (L) baked in the Kimbu part (3)
The circulation part 10 "
(39, 40) provided on the floor of the grill portion (3) so as to be able to open and close the grill (L);
(L) that is inserted or detached below the pouring gate (3) so as to face the pouring gate (39, 40) and temporarily accommodates the roasted pelting (L) falling from the pouring gate 25); And
The lid 25 is integrally formed at an outer end of the plunger 25 and inserted or detached from the main body case 11 together with the plunger 25 so that the plunger 25 of the plunger 25, And a recovery door (26) for recovering the heat from the outside.

The method of claim 2,
The column tube portion (5)
A blowing chamber 13 formed in one side space inside the main body case 11 divided by the partition plate 14 so as to install the forced circulation unit 9;
(12) is formed in the other space inside the main body case (11) divided by the partition plate (14) so as to install the heating unit (7) A heating chamber (15) which heats the hot air discharged from the air blowing chamber (13) and discharges the heated air to the grill portion (3) by being connected; And
And is formed between the air blowing chamber 13 and the heating chamber 15 so as to form the grill portion 3 so that the grill portion 3 flows into the heating chamber 15, And a blowing chamber (19) for returning the hot air passed through the blowing chamber (13) to the blowing chamber (13).