KR20190113168A - Baking pan - Google Patents

Abstract

The present invention relates to a roasting pan. According to the present invention, a water receiver assembly (60) is heated while flame of a fuel intake (H) is introduced into a center hole (51) to radially induce the same along a bottom path (J) between a tray (50) and the water receiver assembly (60). Also, steam heat is applied to a roasting bottom (71), a cooking space in a lid (80) is filled with the steam heat through an edge hole (70a) at the same time, and a food ingredient is targeted to be discharged through a discharge hole (80a). Therefore, a phenomenon of burning a bottom surface of the food ingredient is removed by heat of the roasting bottom (71) by the steam heat, and a surface of the food ingredient is uniformly cooked by targeting the flame passing through the edge hole (70a), thereby roasting the food ingredient in all directions without loss even with low heat (roasting the food ingredient without turning over the same), and firing and minimizing odor with the flame in a cooking space.

Description

Baking pan {BAKING PAN}

The present invention relates to a roasting pan, and more particularly, a flame of a fireball flows into a center hole and is radially guided along a path between a tray and a drip assembly to heat the drip assembly and heat the roasting bottom with the steam heat. It is filled with the cooking space in the lid through the rim holes so that the food material can be targeted and discharged into the discharge hole to prevent burning of the bottom of the food material as the heat of the roasting floor caused by steam heat, and at the same time, through the rim holes. The cooking pan is cooked evenly to the surface of the food ingredients, and can be baked from all directions without losing money (without turning the food ingredients upside down) while burning the flames in the cooking space to minimize the smell. It is about.

In general, roasting pans are used to cook or bake a wide variety of ingredients, including meats such as beef and pork, fish such as fish, vegetables such as sweet potatoes and potatoes, and rice cakes such as sputum and injeommi.

Prior Art Document (Patent Application No. 2004-38921; Multipurpose Grilling Plate)

Figure 1a is an exploded perspective view showing a multi-purpose grilling grill plate according to the first embodiment of the prior art document, Figure 1b is a combined perspective view showing a multi-purpose grilling grill plate according to the first embodiment of the prior art document, Figure 1c Figure 1 is a side cross-sectional view showing a multi-purpose grilling grill plate according to a first embodiment of the present invention, Figure 1d is a perspective view showing a multi-purpose grilling grill plate according to a second embodiment of the prior art document, Figure 1e according to a third embodiment of the prior art document It is a perspective view which shows the versatile roasting plate, and FIG. 1F is a side sectional view showing the versatile roasting plate according to the third embodiment of the prior art document.

Prior art literature forms one or more holes 11 in the platen 10 and allows the various cooking utensils to be mounted through the holes 11 so that various foods can be cooked together while grilling meat and the like. The versatile grill plate is well represented.

More specifically, the versatile grill plate for the multi-purpose grill according to the prior art document is formed in one or more circular or polygonal holes 11 in the plate 10, the locking jaw 14 is formed on the inner peripheral surface of the hole (11).

The catching jaw 14 supports stably the cooking utensils when the various cooking utensils are located in the circular hole 11 so as to be easily coupled with the circular hole 11, and the food is directly heated to the circular hole 11. To cook.

In addition, the auxiliary heating plate 20 is mounted on the latching jaw 14 to be stably supported to prevent the auxiliary heating plate 20 from falling into the circular hole 11.

The guide plate 13 is provided at the edge of the platen 10 to prevent meat or the like from being discharged out of the platen 10, and an oil outlet 12 is formed at one side of the platen 10 to facilitate oil discharge.

Prior art documents can be used to place the auxiliary heating plate 20 in the circular hole 11, as shown in Figure 1a to 1c can be used as a whole meat plate.

Prior art document can set the pot 30 in the circular hole 11 as shown in Figure 1d to cook stew, hot pot, fry, etc. through the pot 30, except for the circular hole 11 In part (10), it is possible to grill meat and the like.

Prior art documents can be cooked directly through the grill 40, such as when the grill 30 is installed in the circular hole 11, as shown in Figure 1e and Figure 1f and the circular hole 11 In the portion 10, except for the plate 10 can be grilled meat and the like.

By the way, the prior art literature, as shown in Fig. 1e and 1f by placing the grill 30 in the circular hole 11 and placing the meat on the plate 10, using a conventional frying pan or pot When baking or cooking food, housewives can cover the top of the fire plate 10 as if they cover the lid as in the prior art document, but in this case, the circular hole 11 is a burner or a gas heater such as a stove. By simply performing a function of simply introducing the flame ejected from the crater of the fire plate 10 has a problem that the food is easily burned.

On the other hand, although the prior art document suggests that the polygonal hole 11 can be formed in addition to the circular hole 11 in the fire plate 10, in view of the overall meaning of the prior art document, the polygonal hole 11 is a burner or a gas range. It can be understood that only the flame ejected in accordance with the crater is intended to be introduced, so that even if the prior art document to which the polygon hole 11 is applied is used, the surface of the food burns out before the food is deeply cooked. This inevitably leads to problems.

Patent Application No. 2004-38921; Versatile Grill

It is an object of the present invention to heat the drip assembly while heating the drip assembly while the flame of the crater flows into the center hole radially along the path between the tray and the drip assembly, and heats the roasting floor with the steam heat, and at the same time the cooking space in the lid To target the ingredients and then discharge them to the discharge hole, eliminating the burning phenomenon of the bottom of the ingredients as the heat of the roasting floor by steam heat, and evenly to the surface of the ingredients by targeting the flame through the rim holes. It is to provide a roasting pan that can burn food ingredients from all directions without loss even when it is cooked and burned (without inverting food ingredients) while burning them with flames in the cooking space to minimize the smell.

The purpose of the present invention is to minimize the loss of flame by minimizing the flame loss by securing the furnace with the inflow of the flame through the center hole, and to minimize the waste of gas energy by maximizing the roasting efficiency. It is to provide a roasting pan that can thoroughly prevent the burning phenomenon of the bottom of the food ingredients by heating as a steam heat without heating the roasting floor.

It is an object of the present invention, while the flame of the crater is radially induced along the path between the support container and the drip tray assembly while heating the drip assembly and warming the roasting floor with its steam heat, while filling the cooking space in the lid through the rim holes. By targeting food ingredients, they can be discharged to the discharge hole, eliminating the burning phenomenon of the bottom of the food material by the heat of steam, and by cooking the flame evenly through the rim holes. It is to provide a roasting pan that can burn food ingredients from all directions without loss (when not inverting food ingredients) while burning and minimizing the smell to flame in the cooking space.

The purpose of the present invention is to minimize the loss of flame by minimizing the flame loss as well as to protect the flame by the support container while maximizing the roasting efficiency, as well as minimizing the waste of gas energy, and the flame directly as the boundary of the sump assembly fan body It is to provide a roasting pan that can be heated as steam heat without heating to prevent burning of the bottom of the food ingredients.

An object of the present invention is to radially induced flame along the furnace to heat the side of the fan body, the heat heated on the side of the fan body to conduct the heating floor with the steam heat to compensate for the lack of steam heat with the conductive heat By supplementing, it provides a roasting pan that can be baked quickly from all directions without overturning the ingredients.

It is an object of the present invention to provide a roasting pan capable of preventing steam from being introduced into a cooking space by allowing steam heat of the drip assembly to be discharged through the steam passage while warming the roasting bottom of the pan body.

It is an object of the present invention to support a water filled sump container with a guide plate, and the guide plate is provided with a bottom while being spaced apart from the tray by the spacer member, while inducing a flame through the center hole in a radially low hole, It is to provide a roasting pan that can be heated to the cooking space by heating them and at the same time to heat the bottom of the water reservoir to heat the roasting floor as steam heat.

It is an object of the present invention to prevent the heat that is applied to the flame of the fireball is concentrated directly on the drip tray to prevent the problem that the steam in the drip bucket easily escapes the problem of frequently filling the water during the roasting of food ingredients In providing a fan.

An object of the present invention is to allow the top edge of the trough can be fitted tightly between the boundary line formed between the high roasting bottom and the low oil bottom, so that the steam is discharged into the bottom gap of the roasting bottom when the water in the trough boils To provide a roast pan that can prevent thoroughly.

The present invention for achieving the above object,

In the roasting pan centered on the fireball and placed on a gas stove with a trivet to bake food with flame,

A tray which is supported by the trivet and has a center hole in which the flame of the crater is introduced, and the tray is extended upward in the shape of a container;

A drip tray assembly for receiving water while at the same time providing a bottom space to radially guide the flame flowing through the center hole while being spaced apart by a spacer on the tray;

A fan body having frame holes placed on the rim of the tray to receive steam heat of the drip tray assembly at the bottom of the tray and simultaneously inserting a flame passing through the furnace into a cooking space to target food ingredients;

A steam passage for discharging steam heat of the drip assembly to the outside;

The technical feature is to include a lid having a discharge hole which is discharged to the heat of the cooking space is covered on the pan body.

The present invention for achieving the above object,

In the roasting pan centered on the fireball and placed on a gas stove with a trivet to bake food with flame,

A support passage having a side hole for supplying oxygen while surrounding the crater,

A drip tray assembly receiving the water while at the same time providing a bottom space to induce the flame of the fireball radially low spaced apart from the spacer by the spacer member;

A fan main body having frame holes placed on the rim of the support container to receive steam heat of the drip tray assembly as the roasting floor and simultaneously inserting a flame passing through the furnace into a cooking space and targeting food ingredients to the cooking space;

A steam passage for discharging steam heat of the drip assembly to the outside;

The technical feature of the present invention includes a lid having a discharge hole covering the fan body and discharging the heat of the cooking space.

In the present invention, the flame of the fireball flows into the center hole and is radially guided along the path between the tray and the drip assembly to heat the drip assembly and heat the roasting bottom with the steam heat to fill the cooking space in the lid through the rim holes. By targeting the food ingredients, they can be discharged into the discharge holes, eliminating the burning phenomenon of the bottom of the food ingredients as the heat of the roasting floor by steam heat, and by cooking the flame evenly through the rim holes. While it is possible to bake food ingredients in all directions without loss of fire (without inverting food ingredients), the smell can be minimized by burning them with flames in the cooking space.

The present invention minimizes the loss of flame by minimizing the flame loss by securing the furnace with the inflow of the flame through the center hole, while minimizing the waste of gas energy by maximizing the roasting efficiency. It is possible to thoroughly prevent the burning phenomenon of the bottom of the food material by heating it as steam heat without heating it.

The present invention heats the drip assembly as the flame of the crater is radially guided along the path between the support container and the drip assembly, and heats the bottom of the drip tray with the steam heat, while filling the cooking space in the lid through the rim holes. After targeting, it can be discharged to the discharge hole to eliminate burning phenomenon of the bottom of the food material as the heat of the roasted floor by steam heat, and to cook the food material evenly by targeting the flame through the rim holes, which is also lost as a low heat. It is possible to bake food ingredients in all directions without burning (without inverting food ingredients) and to minimize the odor by burning them with flames in the cooking space.

The present invention minimizes the loss of flames by securing the furnace with the protection of the flames by supporting vessels, while maximizing the roasting efficiency, minimizing the waste of gas energy, and the flame directly heating the fan body as the boundary of the sump assembly. It is possible to thoroughly prevent the burning phenomenon of the bottom of the food material by heating it as steam heat without making it.

According to the present invention, a flame induced radially along the furnace heats the sides of the fan body, and the heat heated on the sides of the fan body is conducted heat so that the roasting floor can be swept together with the steam heat to compensate for the lack of steam heat with the conductive heat. By doing so, it is possible to bake quickly from all directions without overturning the ingredients.

The present invention has the effect that the steam heat of the drip assembly to be discharged through the steam passage while warming the roasting bottom of the pan body so that steam is not introduced into the cooking space.

The present invention supports the drip tray filled with water with a guide plate, which guide plate is spaced apart from the tray by the spacer member to provide a bottom passage, while inducing a flame through the center hole radially through the bottom passage and the rim holes. Injecting into the cooking space and at the same time has the effect of heating the bottom of the grill as steam heat to heat the water in the reservoir.

The present invention blocks the phenomenon in which heat applied to the flame of the fireball is directly concentrated in the drip tray, thereby effectively preventing the problem that the steam in the drip tray easily escapes and frequently fills water during roasting of the food material.

The present invention allows the top edge of the trough to be closely fitted to the boundary line formed between the high and the bottom of the bottom of the drip tray, so that the steam is discharged into the gap when the water in the drip tray boils. There is an effect that can be thoroughly prevented.

The present invention has the effect of ensuring the assembly and productivity as well as the smooth discharge of steam.

The present invention has the effect that can thoroughly prevent the danger caused by the use of gas.

Figure 1a is an exploded perspective view showing a multi-use roasting plate according to the first embodiment of the prior art document.
1B is a perspective view showing a combined plate for multi-purpose roasting according to the first embodiment of the prior art document.
Figure 1c is a side cross-sectional view showing a multi-use roasting plate according to the first embodiment of the prior art document.
Figure 1d is a perspective view showing a multi-use roasting plate according to a second embodiment of the prior art document.
Figure 1e is a perspective view showing a multi-use roasting plate according to a third embodiment of the prior art document.
Figure 1f is a side cross-sectional view showing a multi-use roasting plate according to a third embodiment of the prior art document.
Figure 2 is a perspective view of a gas range showing a roasting pan according to the present invention.
Figure 3 is an exploded perspective view showing a roasting pan according to a first embodiment of the present invention.
4a and 4b are cross-sectional views showing a roasting pan according to a first embodiment of the present invention.
5a and 5b are cross-sectional views showing a roasting pan according to a second embodiment of the present invention.

Preferred embodiments of the roasting pan according to the present invention will be described with reference to the drawings, there may be a plurality of embodiments, through such embodiments to better understand the objects, features and advantages of the present invention. do.

Figure 2 is a perspective view including a gas range (G) showing a roasting pan according to the present invention.

The roasting pan according to the present invention is placed on a gas stove (G; may be a general burner) having a trivet (S) centered on a fireball (H) as shown in FIG. 2 and a meat such as beef or pork as a flame. It is a kitchen utensil for baking various food ingredients, from fish such as fish, vegetables such as sweet potatoes and potatoes, and rice cakes such as sputum mochi and injeolmi.

3 is an exploded perspective view showing a roasting pan according to a first embodiment of the present invention, Figures 4a and 4b is a cross-sectional view showing a roasting pan according to a first embodiment of the present invention.

The roasting pan according to the first embodiment of the present invention is upwardly in the shape of a container while having a center hole 51 which is supported by the trivet S and introduces the flame of the fireball H as shown in FIGS. 2 to 4b. The spread tray 50 and spaced apart by the spacer 62 on the tray 50 while providing a reservoir (J) for inducing a radially low air flow through the center hole 51 to receive water at the same time It is placed on the rim of the drip tray assembly 60 and the tray 50 to receive steam heat of the drip tray assembly 60 to the roasting bottom 71 and at the same time, the flame passing through the bottom J is introduced into the cooking space to the food material. Fan body 70 having the rim hole (70a) to target, the steam passage (T) for discharging the steam heat of the drip assembly (60) to the outside, and is covered on the fan body 70 to discharge the heat of the cooking space It includes a lid 80 having a discharge hole (80a).

The flame of the fireball (H) flows into the center hole (51) and is led radially along the bottom (J) between the tray 50 and the drip tray assembly 60 to heat the drip tray assembly 60 and roast it with the steam heat. While warming the bottom 71 and filling the cooking space in the lid 80 through the rim holes 70a, the food material is targeted and then discharged into the discharge hole 80a, thereby roasting the floor 71 by steam heat. It eliminates the burning phenomenon of the bottom of the food ingredients as a heat, and simultaneously cooks the food ingredients to the surface of the food ingredients by targeting the flames through the rim holes 70a so that the food ingredients can be burned from all directions without losing money. It can be burned without inverting it, and the smell can be minimized by burning it with a flame in the cooking space.

In particular, while minimizing the loss of flame by securing the bottom (J) with the inflow of flame through the center hole (51), it is possible to minimize the waste of gas energy by maximizing the roasting efficiency and the sump assembly (60). It is preferable that the flame is heated as steam heat without directly heating the roasting floor 71 to prevent the burning phenomenon of the bottom surface of the food material.

At this time, a flame induced radially along the bottom (J) heats the side of the fan body 70, the hot air heated on the side of the fan body 70 can heat the roasting floor 71 with the heat of steam as conduction heat. By supplementing the insufficiency of steam heat with conduction heat, it is desirable to be able to bake quickly from all directions without inverting food ingredients, and the steam heat of the drip tray assembly 60 heats the roasting floor 71 of the pan body 70. While allowing the steam to be discharged through the passage (T) to prevent steam from entering the cooking space.

Specifically, the drip tray assembly 60 is spaced apart by the spacer 62 on the tray 50 while the guide plate for providing a bottom (J) for inducing a radially low-flow flame introduced through the center hole 51 ( 61 and a drip tray 63 for receiving water while being supported by the guide plate 61.

The drip tray 63 filled with water is supported by the guide plate 61, and the guide plate 61 is provided with a bottom J while being spaced apart from the tray 50 by the spacer 62. 51) while injecting the flame through the radially low hole while injecting into the cooking space via the bottom (J) and the rim hole (70a) and at the same time to heat the water in the sump (63) of the roasting floor 71 as steam heat It can be heated.

At this time, the drip tray 63 is supported by the center of the guide plate 61 and at the same time radially unfolds the heat applied to the flame of the fireball (H) having a heat buffer space (L) spaced apart from the guide plate 61 By blocking the phenomenon directly concentrated in the drip tray (63) prevents the problem that the steam in the drip tray (63) easily escapes, and frequently fill the water of the food ingredients.

Preferably, the drip tray 63 is supported at the center of the guide plate 61 and at the same time radially unfolded to have an upper edge (63a) to abut the bottom edge of the roasting floor 71, the water of the drip tray (63) When boiling, the steam is discharged into the steam passage (T) while preventing the steam from entering the rim hole (70a).

That is, when the steam in the sump container 63 is discharged into the gap between the bottom of the roasting floor 71, the steam is put into the cooking space through the rim hole 70a together with the flame passing through the bottom J. This can be undesirable.

More preferably, the roasting floor 71 has a high roasting floor 71a and a low oil sump bottom 71b, and the upper edge 63a of the drip tray 63 has a high roasting bottom 71a and a low oil sump bottom. In order to be closely fitted to the boundary line (71c) formed between the (71b), so that when the water in the drip tray (63) boils, the steam is discharged to the gap when the bottom of the roasting floor 71 is more thoroughly prevented do.

On the other hand, the steam passage (T) is provided in the pipe (64) inserted through the side of the tray 50 after passing through the bottom (J) after being communicated to the drip tank (63) to facilitate the discharge of steam, further The steam passage T is fixed to the tray 50 and at the same time in the spacer 62 (for example, a bolt provided with the steam passage T) which is fitted to the drip tray 63 via the guide plate 61. This ensures a smooth discharge of steam, as well as assembly and productivity.

Then, the lower surface of the drip assembly 60 is in contact with the safety pin (P) built in the center of the gas range (G) to thoroughly prevent the risk of using the gas.

In particular, the safety pins [P; When there is no water, it senses that the temperature is too high to stop the supply of gas, and when water is present, it is possible to interlock the switching operation of the safety pin which has the function of continuing the supply of the gas because the temperature is not too high. Accordingly, the amount of water filled in the drip tray 63 determines whether or not the switching operation of the safety pin (P) can be realized as a kind of timer, which is more preferable.

5A and 5B are cross-sectional views illustrating a roasting pan according to a second exemplary embodiment of the present invention.

The roasting pan according to the second embodiment of the present invention, as shown in Figures 5a and 5b and the support cylinder 90 having a side hole (90a) for supplying oxygen while surrounding the fireball (H), and the support cylinder While providing the bottom (J) to induce the flame of the fireball (H) radially low hole while being spaced by the spacer 62 in the (90) and at the same time receiving the sump assembly 60 and the support container 90 The fan body having the edge holes 70a that are placed on the rim and receive steam heat of the drip tray assembly 60 to the roasting floor 71 and at the same time input the flame passing through the bottom furnace J into the cooking space to target the food ingredients ( 70), the lid 80 having a steam passage (T) for discharging the steam heat of the drip tray assembly 60 to the outside, and the discharge hole (80a) for discharging the heat of the cooking space while being covered on the fan body (70) It includes.

The flame of the fireball (H) is induced radially along the path (J) between the support barrel 90 and the drip tray assembly 60 to heat the drip tray assembly 60 and heat the roasting floor 71 with the steam heat thereof. At the same time, the food material is filled into the cooking space in the lid 80 through the rim holes 70a, and then the food material can be discharged to the discharge hole 80a so that the food material as the heat of the roasting floor 71 by steam heat. While eliminating the burning phenomenon of the bottom, while burning the food ingredients evenly through the targeting of the flames through the rim holes (70a), the food ingredients can be baked from all directions without losing money (without turning the food ingredients upside down). ) Odor can be minimized by burning with flame in cooking space.

In particular, while minimizing the loss of flame by securing the low temperature (J) in addition to the protection of the flame by the support barrel (90), it minimizes the waste of gas energy by maximizing the roasting efficiency and the boundary between the sump assembly (60). As the flame is heated directly as steam heat without directly heating the fan body 70, the burning phenomenon of the bottom surface of the food material can be thoroughly prevented.

At this time, a flame induced radially along the bottom (J) heats the side of the fan body 70, the hot air heated on the side of the fan body 70 can heat the roasting floor 71 with the heat of steam as conduction heat. By supplementing the insufficiency of the steam heat so as to be able to bake quickly from all directions without overturning the food ingredients, the steam heat of the drip assembly (60) is warming the roasting floor 71 of the pan body (70) It is to be discharged through the steam passage (T) so that steam does not enter the cooking space.

Specifically, the drip tray assembly 60 is a guide plate 61 for providing a bottom (J) for inducing the flame of the fireball (H) in the radially low space while being spaced apart by the spacer 62 in the support cylinder 90, It may include a drip tray (63) for receiving water while being supported by the guide plate (61).

The drip tray 63 filled with water is supported by the guide plate 61, and the guide plate 61 is provided with a bottom J while being spaced apart from the support cylinder 90 by the spacer 62. While injecting the flame of H) in a radially low hole, while introducing into the cooking space via the bottom (J) and the rim hole (70a) and at the same time to heat the water in the reservoir 63 to heat the roasting floor 71 as steam heat To make it possible.

At this time, the drip tray 63 is supported by the center of the guide plate 61 and at the same time radially unfolds the heat applied to the flame of the fireball (H) having a heat buffer space (L) spaced apart from the guide plate 61 Blocking the phenomenon of excessive concentration in the drip tray (63) prevents the problem that the steam in the drip tray (63) easily escapes and frequently fills water during roasting of the food material.

Preferably, the drip tray 63 is supported at the center of the guide plate 61 and at the same time radially unfolded to have an upper edge (63a) to abut the bottom edge of the roasting floor 71, the water of the drip tray (63) When boiling, the steam is discharged into the steam passage (T) while preventing the steam from entering the rim hole (70a).

That is, when the steam in the sump container 63 is discharged into the gap between the bottom of the roasting floor 71, the steam is put into the cooking space through the rim hole 70a together with the flame passing through the bottom J. This can be undesirable.

More preferably, the roasting floor 71 has a high roasting floor 71a and a low oil sump bottom 71b, and the upper edge 63a of the drip tray 63 has a high roasting bottom 71a and a low oil sump bottom. In order to be closely fitted to the boundary line (71c) formed between the (71b), so that when the water in the drip tray (63) boils, the steam is discharged to the gap when the bottom of the roasting floor 71 is more thoroughly prevented do.

On the other hand, the steam passage (T) is communicated to the drip tray (63) and then passed through the bottom (J) is provided in the pipe 64 fitted through the side of the support cylinder 90 to facilitate the discharge of steam, Furthermore, the steam passage T is fixed to the tray 50 and at the same time, the spacer 62 is fitted to the drip tray 63 via the guide plate 61 (for example, a bolt provided with the steam passage T). It can be provided inside to ensure a smooth discharge of steam, as well as assembly and productivity.

And, the lower surface of the drip assembly 60 is in contact with the safety pin (P) built in the center of the gas range (G) to completely eliminate the risk of using gas.

In particular, the safety pins [P; When there is no water, it senses that the temperature is too high to stop the supply of gas, and when water is present, it is possible to interlock the switching operation of the safety pin which has the function of continuing the supply of the gas because the temperature is not too high. Accordingly, the amount of water filled in the drip tray 63 determines whether or not the switching operation of the safety pin (P) can be realized as a function of a timer, which is more preferable.

On the other hand, the lid 80 applied to the roasting pan according to the first and second embodiments of the present invention is a glass plate 81 and the glass plate made of transparent so that the food material placed on the pan body 70 can be seen with the naked eye. At the same time as fixing the edge of the 81 may have a discharge hole (80a) may include a metal plate 82 which is mounted on the edge of the fan body (70).

The degree of baking of the food material can be confirmed through the glass plate 81, and the metal plate 82 can be detachably attached to the edge of the fan body 70.

Further, the metal plate 82 is overlapped in duplicate to have a heat storage space (82a) between them to minimize the heat loss in the cooking space.

The present invention can be utilized in the field of kitchen containers capable of baking or cooking foods such as meat, fish, vegetables or rice cakes.

G: Gas Range H: Crater
P: Safety pin S: Trivet
50: tray 51: center hole
60: drip tray assembly 61: guide plate
62: spacer 63: drip container
63a: Upper edge 64: Pipe
J: Low T: Steam passage
L: Heat buffer space 70: Fan body
70a: border hole 71: roasting floor
71a: high roasted floor 71b: low oil pan
71c: boundary line 80: lid
80a: discharge hole 81: glass plate
82: metal plate 82a: heat storage space
90: support cylinder 90a: side hole

Claims (15)

In the roasting pan which is placed on the gas stove (G) with the trivet (S) centered on the fireball (H) to bake food ingredients with flame,
The tray 50 is supported by the tricycle (S) and spread upward in the shape of a container while having a center hole 51 for introducing the flame of the fireball (H),
The drip tray assembly 60 receiving the water while providing a water reservoir J, which is spaced apart by the spacer 62 on the tray 50 and radially guides the flame flowing through the center hole 51. Wow,
It is placed on the rim of the tray 50 to receive the steam heat of the drip tray assembly 60 to the roasting floor 71 and at the same time put the flame passing through the bottom (J) into the cooking space to target the food ingredients A fan body 70 having 70a,
Steam passage (T) for discharging the heat of steam of the drip tray assembly 60 to the outside,
The pan is characterized in that it comprises a lid 80 having a discharge hole (80a) is covered on the pan body 70 to discharge the heat of the cooking space. The method of claim 1,
The drip tray assembly 60 is
An induction plate 61 which is spaced apart by the spacer 62 on the tray 50 and provides the bottom J to radially induce a flame introduced through the center hole 51;
The support pan, characterized in that it comprises a drip tray (63) for receiving water while being supported by the guide plate (61). The method of claim 2,
The drip tray (63) is supported by the center of the guide plate (61) and at the same time radially unfolded as a thermal buffer space (L) spaced from the guide plate (61). The method according to claim 2 or 3,
The drip tray (63) is supported at the center of the guide plate (61) and at the same time radially unfolded, characterized in that it has a top edge (63a) to abut the bottom edge of the roasting floor (71). The method of claim 4, wherein
The roasting floor 71 has a high roasting floor 71a and a low oil receiving floor 71b,
The top rim (63a) of the drip tray (63) is a roasting pan, characterized in that closely fitted to the boundary line (71c) formed between the high roasting bottom (71a) and the low oil bottom (71b). The method according to claim 2 or 3,
And the steam passage (T) is provided in a pipe (64) inserted through the side wall of the tray (50) after passing through the bottom (J) after communicating with the drip tank (63). The method according to claim 2 or 3,
The steam passage (T) is fixed to the tray (50) and at the same time through the guide plate 61 is provided in the spacer member 62 is fitted into the drip tray (63). In the roasting pan which is placed on the gas stove (G) with the trivet (S) centered on the fireball (H) to bake food ingredients with flame,
Support cylinder 90 having a side hole (90a) for supplying oxygen while surrounding the crater (H),
And a drip assembly (60) for receiving water and at the same time to provide a bottom (J) for inducing the flame of the fireball (H) in the low hole while being spaced apart by the spacer 62 in the support cylinder 90,
The frame is placed on the edge of the support barrel 90 to receive the steam heat of the drip tray assembly 60 to the roasting bottom 71 and at the same time, inputs the flame passing through the bottom J into the cooking space and targets the food material. A fan body 70 having holes 70a,
Steam passage (T) for discharging the heat of steam of the drip tray assembly 60 to the outside,
The pan is characterized in that it comprises a lid 80 having a discharge hole (80a) is covered on the pan body 70 to discharge the heat of the cooking space. The method of claim 8,
The drip tray assembly 60 is
Induction plate 61 for providing the bottom (J) for inducing the flame of the fireball (H) in the radially low hole while being spaced by the spacer 62 in the support cylinder 90,
The support pan, characterized in that it comprises a drip tray (63) for receiving water while being supported by the guide plate (61). The method of claim 9,
The drip tray (63) is supported by the center of the guide plate (61) and at the same time radially unfolded as a thermal buffer space (L) spaced from the guide plate (61). The method of claim 9 or 10,
The drip tray (63) is supported at the center of the guide plate (61) and at the same time radially unfolded, characterized in that it has a top edge (63a) to abut the bottom edge of the roasting floor (71). The method of claim 11,
The roasting floor 71 has a high roasting floor 71a and a low oil receiving floor 71b,
The top rim (63a) of the drip tray (63) is a roasting pan, characterized in that closely fitted to the boundary line (71c) formed between the high roasting bottom (71a) and the low oil bottom (71b). The method of claim 9 or 10,
The steam passage (T) is in communication with the drip tray (63) and then passed through the bottom (J) is provided in a pipe (64) inserted through the side of the support cylinder (90). The method of claim 9 or 10,
The steam passage (T) is fixed to the support cylinder 90 and at the same time through the guide plate 61 is provided in the separation member 62 which is fitted to the drip container (63) by fitting. . The method according to claim 1 or 8,
The lower surface of the drip tray assembly 60 is in contact with the safety pin (P) erected in the center of the gas range (G).

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