KR20220082416A - Loess kiln having deodorant means for roasting meat - Google Patents

Abstract

The present invention relates to a loess kiln for roasting meat having a cooling and deodorizing means. Oil discharge pipe, steam exhaust pipe installed in the steam discharge pipe processed at the rear of the roasting unit to discharge the high-temperature malodorous vapor mixed with oil particles and odor of vaporized meat from the roasting room. Cooling and deodorizing means having a cooling pipe installed so that oil particles are converted into liquid oil and separated into liquid oil and gaseous odor, and a secondary oil discharge pipe installed to discharge oil introduced from the cooling pipe; , It completely removes the smell of roasting meat and removes vaporized meat oil particles, so it not only removes oily soot, but also removes stinky smell.

Description

Loess kiln having deodorant means for roasting meat

The present invention relates to a kiln for roasting meat, and more particularly, an exhaust pipe and a cooling pipe for discharging malodorous vapor mixed with meat oil particles and odors are installed on the rear side of the roasting room, so that the exhaust pipe and cooling pipe are discharged It relates to a loess kiln for roasting meat equipped with a cooling and deodorizing means for collecting and deodorizing the odor vapor separated into oil and odor.

In general, since meat is grilled with a flame positioned close to the meat in a direct fire method, the meat is often charred and burnt, and as a result, carcinogens are generated, which is harmful to health. In addition, it was inconvenient and difficult to cook the meat uniformly because only one side of the meat had to be turned over frequently so that it did not burn unilaterally.

For this reason, in recent years, in order to enjoy meat more deliciously, a method of putting meat in a kiln such as a loess kiln, an electric kiln or a cauldron and roasting it at high heat is used.

For example, the loess kiln penetrates into various types of roasting during the process of baking the effect of far-infrared rays emitted from loess and discharges the fat contained in the roasting to the outside. It makes it easy for anyone to enjoy the taste of Therefore, by heating the loess, it is not burned by radiant heat and far-infrared rays emitted from the loess, and without loss of nutrients, it can be baked evenly and deliciously to the inside in a short time.

However, odor steam generated while roasting meat in loess kilns as well as electric kilns and cauldrons, that is, steam mixed with meat oil particles and odor, is discharged to the outside of the kiln as it is. Therefore, there is a problem in that the smell of roasting meat vibrates outside the kiln, and the meat oil particles contained in the steam also penetrate into the clothes and the stench smell persists.

Republic of Korea Patent Registration No. 10-00597544 (published on July 6, 2006) Republic of Korea Patent Registration No. 10-0734148 (published on 2007.07.02)

An object of the present invention, devised to solve the above problems, is that an exhaust pipe is connected to the roasting room inside the kiln, and a cooling pipe is installed in the exhaust pipe, so that the high-temperature odor steam exhausted from the kiln is cooled and separated into oil and odor It is to provide a loess kiln for roasting meat having a cooling and deodorizing means such that the oil is collected and the smell is filtered and discharged.

And another object of the present invention is to distribute the direct fire heat conducted upward in the kiln, and a heat sink is installed to reflect the radiant heat conducted downward to the bottom of the grill, so that some of the most downwardly conducted radiant heat is reversed upwards of the meat. It is to provide a loess kiln for roasting meat having a cooling and deodorizing means so that the upper and lower surfaces can be uniformly baked.

In order to achieve the above object, the loess kiln for roasting meat provided with a cooling and deodorizing means according to the present invention is, for example, in a kiln having a roasting unit provided with a roasting chamber inside, on the rear surface of the roasting unit to discharge the oil generated in the roasting chamber. The primary oil discharge pipe installed in the processed oil discharge pipe Cooling having a cooling pipe installed so that the odor vapor is cooled at room temperature and the meat oil particles are converted to liquid oil, and separated into liquid oil and gaseous odor, and a secondary oil discharge pipe installed to discharge the oil introduced from the cooling pipe Deodorizing means; may be included.

Here, the cooling and deodorizing means includes a tertiary oil and odor discharge pipe having a predetermined length in order to further cool the meat oil particles remaining among the odors introduced from the secondary oil discharge pipe at room temperature, a primary oil discharge pipe, a secondary oil discharge pipe, and 3 It may further include at least one of an oil collecting and deodorizing container for collecting oil by connecting the tea oil and odor discharge pipe, and filtering and discharging the odor.

In addition, a grill installed in the upper part of the roasting room, a heat sink disposed at an angle below the grill to refract the radiant heat reflected from the inner surface of the roasting room upward. Oil guide plate installed to guide the side of the roasting room; A drip tray installed at the bottom of the oil guide plate to collect oil and discharge it to the outside; An oil outlet processed on the rear surface of the roasting unit to discharge the oil of the drip tray to the outside; and a steam outlet processed on the rear surface of the roasting unit to discharge the odor vapor inside the roasting chamber to the outside.

At this time, a portion of the direct fire heat flowing upward in the combustion chamber may flow laterally through the space between the oil guide plate and the heat sink.

In addition, direct fire heat is reflected on the inner surface, which is the curved surface of the roasting room, and the radiant heat refracted downward is refracted upward by the heat sink to cook the lower part of the meat placed on the grill.

On the other hand, the loess kiln for roasting meat having a cooling and deodorizing means according to the present invention is another example, in a kiln having a roasting part in which a roasting chamber is molded, and a combustion part in which a combustion chamber is formed under the roasting chamber, A grill installed at the top, a heat sink installed at an angle below the grill to refract the radiant heat reflected from the inner surface of the roasting room upward, and a heat sink disposed below the heat sink to guide oil that has fallen from the grill and heat sink to the side of the roasting room. oil guide plate installed to A drip tray installed at the bottom of the oil guide plate to collect oil and discharge it to the outside; An oil outlet processed on the rear surface of the roasting unit to discharge the oil of the drip tray to the outside; and a steam outlet processed on the rear surface of the roasting unit to discharge the odor steam inside the roasting chamber to the outside.

At this time, a portion of the direct fire heat flowing upward in the combustion chamber may flow laterally through the space between the oil guide plate and the heat sink.

In addition, direct fire heat is reflected on the inner surface, which is the curved surface of the roasting room, and the radiant heat refracted downward is refracted upward by the heat sink to cook the lower part of the meat placed on the grill.

For example, the grill is installed at the top of the roasting chamber and on both sides of the center and both sides based on the combustion chamber, and the heat sink is located on both sides of the grill and the central side with respect to the combustion chamber with a high incline to reduce the radiant heat reflected from the inner surface of the roasting chamber. It is installed to refract upward, and the oil guide plate is disposed on both sides of the bottom of the heat sink inclined toward the bottom of the side of the roasting chamber and may be installed to guide the oil that has fallen from the grill and the heat sink to the drip tray.

In addition, the primary oil discharge pipe installed at the oil discharge port to be connected to the drip tray, the steam discharge pipe and the steam discharge pipe installed in the steam discharge pipe processed at the rear of the roasting part to discharge the high-temperature odor steam mixed with meat oil particles and odors generated in the roasting room. A cooling pipe installed to separate the odorous vapor from the liquid oil and gaseous odor as the meat oil particles are converted to liquid oil by cooling at room temperature, a secondary oil discharge pipe installed to discharge the oil introduced from the cooling pipe, and A tertiary oil and odor discharge pipe of a certain length, a primary oil discharge pipe, a secondary oil discharge pipe, and a tertiary oil and odor discharge pipe It may further include a; cooling and deodorizing means connected to collect oil and having an oil collecting and deodorizing container for filtering and discharging odors.

As described above, according to the present invention, since the roasting room of the loess kiln is made of loess, the internal temperature is uniform, the odor vapor mixed with meat oil particles and odors is completely discharged, and far-infrared rays are emitted, making it more delicious . Also, even if you just sprinkle salt on the pork, the smell of the meat disappears, there is no smell of oil at all, the seasoning does not burn, and the oil does not leak inside.

In addition, the direct fire heat flowing upward is refracted by the oil guide plate and heat sink, refracted between the oil guide plate and the heat sink, and escaped. This has the effect of cooking the meat evenly to the top and bottom at a uniform temperature.

And the odor vapor mixed with vaporized meat oil particles and odors inside the roasting room is discharged through the steam exhaust pipe and oil exhaust pipe, and then cooled, so that the oil particles are liquefied and separated from the smell, and the liquefied oil is collected separately, By allowing the odor to be filtered and exhausted, the smell of grilling meat is completely removed, and vaporized meat oil particles are removed, so that not only the oily soot is removed, but also the stinky smell has the effect of removing it.

The following drawings attached to this specification illustrate preferred embodiments of the present invention, and serve to further understand the technical spirit of the present invention together with the detailed description of the present invention, so the present invention is limited only to the matters described in such drawings should not be construed as
1 is a perspective view schematically showing a loess kiln for roasting meat having a cooling and deodorizing means according to a preferred embodiment of the present invention.
2 is a rear view showing the cooling and deodorizing means of the loess kiln shown in FIG. 1 .
3 is a configuration diagram schematically showing the inside of the loess kiln shown in FIG. 1 .

Hereinafter, preferred embodiments will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art can easily practice the present invention. In addition, among the components mentioned in various embodiments, mutually similar components and related components in each embodiment may be replaced, replaced, or added. However, when it is determined that a detailed description of a related well-known function or configuration may unnecessarily obscure the gist of the present invention in describing the operating principle of the preferred embodiment of the present invention in detail, the detailed description thereof will be omitted.

<configuration>

As shown in FIGS. 1 to 3 according to a preferred embodiment of the present invention, the loess kiln for roasting meat having a cooling and deodorizing means includes a roasting unit 100, a combustion unit 200 and a cooling and deodorizing means 300. can be done

As shown in FIGS. 1 and 2 , the roasting unit 100 is made of loess soil or bricks so that the inside has a substantially semicircular shape. The roasting unit 100 includes a roasting chamber 110 , a grill 120 , a heat sink 130 , an oil guide plate 140 , a drip tray 150 , an oil outlet 160 and a steam exhaust port 170 . can do.

First, the roasting chamber 110 is an internal space of the roasting unit 100 and is a space for grilling meat. This roasting room 110 can be made of loess bricks and loess soil. In addition, the inner surface of the roasting chamber 110 may be optimally formed as a semicircular phenomenon for direct fire heat to be radiated and reflected. Accordingly, direct fire heat flowing upward is dispersed and refracted and reflected on the entire inner surface of the curved surface, and can be converted into radiant heat and convective heat. It is preferable that the roasting temperature of the meat in the roasting chamber 110 be 300° C., and this temperature can be confirmed with a thermometer 111 installed at the entrance of the roasting chamber 110 to measure the internal temperature. In addition, a controller 112 configured to operate buttons and dials for adjusting the baking temperature, baking time, and alarm of the roasting chamber 110 may be mounted on the front of the combustion unit 200 .

In addition, the grill 120 is a member on which meat is placed, and is disposed on the upper portion of the roasting chamber 110 . As an example, the grill 120 may be arranged in three pieces, one in the center, one on each side, as in FIG. 2 . Such a grill 120 may be replaced with a stone plate.

Also, the heat sink 130 is disposed under the grill 120 to upwardly convert radiant heat and convective heat toward the bottom of the grill 120 . As shown in FIG. 2 , the heat sink 130 may have a substantially concave upper surface and may be disposed obliquely toward the inner surface of the roasting chamber 110 . In this case, the concave curvature of the upper surface of the heat sink 130 may be such that the radiant heat and downstream heat coming from the side of the roasting chamber 110 are refracted upward. As an example, the heat sink 130 is disposed in an approximately '∧' shape in which the two plates face symmetrically and the upper center part is drilled, or, as another example, the upper part of one plate and the upper part of the other plate are crossed while the two plates are facing each other. It may be arranged in an approximately arranged 'eight (八)' shape.

In addition, the convex lower surface of the heat sink 130 can refract the direct heat of direct upward movement and disperse it laterally. The heat sink 130 may be a stone plate, a ceramic plate, or a metal plate capable of reflecting radiant heat or diverting the flow of convective heat. Accordingly, the direct heat of direct fire directed upward by the lower surface of the heat sink 130 is refracted laterally, and the radiant and convective heat colliding from the inner surface of the roasting chamber 110 by the upper surface can be refracted toward the upper grill 120. have.

In addition, the oil guide plate 140 is a member for dispersing the heat of direct fire moving upward to the side, and collecting the liquefied meat oil away from the grill 120 in one place. The oil guide plate 140 may be disposed obliquely toward the lower end of the inner surface of the roasting chamber 110 at a predetermined interval under the heat sink 130 .

In addition, the direct fire heat upward passing through the gap between the oil guide plate 140 and the heat sink 130 may be refracted and dispersed laterally. And the oil guide plate 140 is disposed at an angle, so that the meat oil dripping from the grill can be guided to the drip tray 150 installed at the lower end of the inner surface of the roasting chamber 110 . Of course, the oil guide plate 140 may be symmetrically disposed inside the two plates of the roasting chamber 110 .

In addition, the drip tray 150 may be installed at the lower end of the inner surface of the roasting chamber 110 to discharge the oil flowing down from the oil guide plate 140 to the outside. The drip tray 150 is a tube having a substantially semicircular cross-section, and may be respectively disposed under the oil guide plate 140 disposed on both sides of the roasting chamber 110 . In addition, the drip tray 150 may be inclined to discharge oil to the oil outlet 160 installed on the rear surface of the roasting unit 100 .

In addition, the oil outlet 160 may be processed so that the roasting chamber 110 communicates with the outside on the rear surface of the roasting unit 100 to discharge the oil collected in the oil pan 150 to the outside, as shown in FIG. 3 . . The oil outlet 160 may be processed at the lower end of both sides of the roasting chamber 110 . The oil pan 150 and the primary oil discharge pipe 310 may be connected to the oil outlet 160 . Of course, the oil outlet 160 may be one or more together with the oil pan 150 .

And, as shown in FIG. 3 , the steam exhaust port 170 may be processed so that the roasting chamber 110 and the outside communicate with the rear of the roasting unit 100 to discharge the odor gas inside the roasting chamber 110 to the outside. The steam exhaust port 170 may be processed in the upper and/or lower sides of the roasting chamber 110 . As shown in the drawings, one side may be processed on the upper side and the other side on the lower side. The steam exhaust port 170 may be connected to the steam exhaust port 170 . Of course, one or more steam exhaust ports 170 may be processed.

On the other hand, the combustion unit 200 is provided in the lower portion of the roasting chamber 110, the furnace 220 may be provided with a combustion chamber 210 in and out. The combustion unit 200 may be made of an insulator 230 in order to block the heat of the charcoal contained in the furnace 220 as much as possible. In addition, the combustion chamber 210 can be made so that the distance from the furnace 220 to the entrance of the roasting chamber 110 is approximately 50 to 60 cm, so that the heat of direct fire does not directly contact the grill 120 as much as possible.

In addition, the combustion unit 200 may be further provided with a space under the combustion chamber 210 through which the ash tray 240 enters and exits to receive the ash remaining after burning down the charcoal in the furnace 220 . At this time, the bottom of the furnace 220 is manufactured to rotate axially, and if only ashes remain after the charcoal is burned, it can be rotated to drop the ashes on the ash tray 240 . A wheel 250 for moving the loess kiln may be installed on the lower surface of the combustion unit 200 .

On the other hand, the cooling and deodorizing means 300 discharges the oil of the drip tray 150 of the roasting chamber 110 on the rear surface of the roasting unit 100 to the outside, as shown in FIG. It can be installed to exhaust and cool the odor vapor, which is the gas of the , separate it into oil and odor, and then filter and exhaust. To this end, the cooling and deodorizing means 300 includes a primary oil discharge pipe 310, a steam exhaust pipe 320, a cooling pipe 330, a secondary oil discharge pipe 340, a tertiary oil and odor discharge pipe 350, and oil collecting and A deodorizing container (360) may be provided. These primary oil discharge pipe 310, steam exhaust pipe 320, cooling pipe 330, secondary oil discharge pipe 340, and tertiary oil and odor discharge pipe 350 are each equipped with an on/off valve for controlling discharge. can

First, the primary oil discharge pipe 310 may be installed to discharge the oil collected in the drip tray 150 installed in the roasting chamber 110 to the oil collecting and deodorizing container 360 . Of course, it may be installed to discharge to a separate collection distribution channel. The primary oil discharge pipe 310 may be installed by connecting the oil tray 150 installed on both sides of the roasting chamber 110 and the oil discharge port 160 . At this time, one or more, preferably two, of the primary oil discharge pipe 310 may be installed together with the oil pan 150 and the oil discharge port 160 .

In addition, the steam exhaust pipe 320 discharges high-temperature odor steam generated while roasting meat in the roasting room 110, that is, steam mixed with oil particles and odors, and cools the oil particles at room temperature into liquid oil. By converting it, it can be installed to distinguish between the liquid oil and the gaseous odor. The steam exhaust pipe 320 may be installed on both sides of the roasting chamber 110 so as to communicate with the inside, respectively, so that high-temperature odor steam inside the roasting chamber 110 is discharged. Of course, the steam exhaust pipe 320 may be installed together with the steam exhaust port 170, one, or three or more.

As an example, the steam exhaust pipe 320 primarily discharges oil, in which some oil particles are immediately cooled by room temperature, as odor steam is introduced, and the remaining oil particles and odors are removed from the first cooling pipe ( 330) may be installed to guide. As another example, as seen from the right side of FIG. 3 , it may be installed to exclude the above primary discharge and guide all odor vapors to the second cooling pipe 330 . Here, the first steam exhaust pipe 320 and the second steam exhaust pipe 320 may be connected to each other and installed as one. Of course, the steam exhaust pipe 320 may be installed in one or a mixture of the example on the left and the example on the right. In addition, the steam exhaust pipe 320 may be installed to smoothly exhaust light or heavy odorous vapor by varying the height on both sides of the rear surface of the roasting unit 100 .

In addition, the cooling pipe 330 may be installed by connecting the steam exhaust pipe 320 and the secondary oil discharge pipe 340 to cool the high-temperature malodorous vapor at room temperature. The cooling tube 330 is disposed vertically, and a plurality of straight tubes or spiral tubes may be installed. Of course, a spiral tube may be more suitable for a longer exposure time at room temperature. Most of the malodorous vapor flowing along the cooling pipe 330 is cooled at room temperature so that most of the oil particles can be converted into a liquid.

In addition, the secondary oil discharge pipe 340 discharges the oil converted into liquid in the cooling pipe 330 to the oil collecting and deodorizing tank 360, and the odor vapor requiring further cooling to the tertiary oil and odor discharge pipe 350 It can be installed to guide. The secondary oil discharge pipe 340 may be connected to the tertiary oil and odor discharge pipe 350 .

In addition, the tertiary oil and odor discharge pipe 350 may be installed to further cool the high-temperature odor vapor in the secondary oil discharge pipe 340 to convert all remaining oil particles into a liquid, and to discharge even odors. To this end, the tertiary oil and odor discharge pipe 350 may be installed in an approximately '∩' shape in which the odor vapor introduced from the secondary oil discharge pipe 340 flows upward and then is converted downward. As an example, the tertiary oil and odor discharge pipe 350 is installed by being connected to the secondary oil discharge pipe 340 as seen from the left side of FIG. 3 , or processed integrally with the secondary oil discharge pipe 340 as seen from the right side and may be installed.

In addition, the oil collecting and deodorizing tank 360 may be installed to be connected to the primary oil discharge pipe 310 , the secondary oil discharge pipe 340 , and the tertiary oil and odor discharge pipe 350 . The oil collecting and deodorizing tube 360 may have a built-in oil collecting tube for collecting oil, a filter and a blower for filtering and forcibly discharging odors. These oil collecting and deodorizing tanks 360 may be disposed on both sides as shown in FIG. 3 . In addition, the oil collecting and deodorizing tube 360 may be provided with a communication pipe 361 to collect the combustion gas and ash generated while charcoal is burned in the combustion chamber 210 .

As described above, those skilled in the art to which the present invention pertains will be able to understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential features thereof. Therefore, it should be understood that the above-described embodiments are illustrative in all respects and not restrictive. The scope of the present invention is indicated by the claims described later rather than the detailed description, and all changes or modifications derived from the meaning and scope of the claims and equivalent concepts should be interpreted as being included in the scope of the present invention. do.

100: grilled
110: roasting room 111: thermometer
112: controller 120: grill
130: heat sink 140: oil guide plate
150: oil pan 160: oil outlet
170: steam exhaust port
200: combustion unit
210: combustion chamber 220: furnace
230: insulation 240: ash tray
250: wheel
300: cooling and deodorizing means
310:1 primary oil discharge pipe 320: steam exhaust pipe
330: cooling pipe 340: secondary oil discharge pipe
350: Tertiary oil and odor discharge pipe 360: Oil collection and deodorization bin.
361: Communication tube.

Claims (6)

In a kiln equipped with a roasting unit 100 provided with a roasting chamber 110 therein,
The primary oil discharge pipe 310 installed in the oil outlet 160 processed on the rear surface of the roasting unit 100 to discharge the oil generated in the roasting chamber 110, and vaporized meat oil particles generated in the roasting chamber 110 and The steam exhaust pipe 320 installed in the steam exhaust port 170 processed on the rear side of the roasting unit 100 to discharge the high-temperature malodorous vapor mixed with the odor, and the malodorous vapor introduced from the steam exhaust pipe 320 is cooled at room temperature to make meat A cooling pipe 330 installed so that oil particles are converted into liquid oil and separated into liquid oil and gaseous odor, and a secondary oil discharge pipe 340 installed to discharge oil flowing in from the cooling pipe 330 Cooling and deodorizing means 300; loess kiln for roasting meat having a cooling and deodorizing means, characterized in that it comprises.
In claim 1,
The cooling and deodorizing means 300 includes a tertiary oil and odor discharge pipe 350 having a predetermined length to further cool the meat oil particles remaining among the odors introduced from the secondary oil discharge pipe 340 at room temperature, and the primary oil The discharge pipe 310, the secondary oil discharge pipe 340, and the tertiary oil and odor discharge pipe 350 are connected to collect oil and filter the odor and discharge at least one of the oil collecting and deodorizing tank 360 A loess kiln for roasting meat equipped with a cooling and deodorizing means, characterized in that. In claim 1 or 2,
The grill 120 installed on the upper part of the roasting chamber 110, the heat sink 130 installed to refract upwardly the radiant heat and convective heat reflected from the inner surface of the roasting chamber 110 by being inclined below the grill 120. , The oil guide plate 140 is installed obliquely below the heat sink 130 to guide the oil away from the grill 120 and the heat sink 130 to the side of the roasting room 110; A drip tray 150 installed to collect oil and discharge to the outside is provided at the bottom of the oil guide plate 140; The oil outlet 160 processed on the rear surface of the roasting unit 100 to discharge the oil of the drip tray 150 to the outside; and the roasting unit 100 to discharge the odor vapor inside the roasting chamber 110 to the outside ) of the steam exhaust port 170 processed on the rear surface; including,
A portion of the direct fire heat flowing upward in the combustion chamber 210 flows laterally through the space between the oil guide plate 140 and the heat sink 130,
Cooling and deodorizing means, characterized in that the direct fire heat is reflected on the curved inner surface of the roasting chamber 110 and the downwardly refracted radiant heat is refracted upward by the heat sink 130 to cook the lower part of the meat placed on the grill 120 A loess kiln for roasting meat equipped with
In a kiln having a roasting unit 100 in which a roasting chamber 110 is molded, and a combustion unit 200 in which a combustion chamber 210 is formed under the roasting chamber 110,
A grill 120 installed on the upper portion of the roasting chamber 110, a heat sink 130 disposed at an angle below the grid 120 and installed to refract the radiant heat reflected from the inner surface of the roasting chamber 110 upward. This heat sink The oil guide plate 140 is installed to guide the oil separated from the grill 120 and the heat sink 130 to the side of the grilling room 110, which is disposed below the (130) obliquely; A drip tray 150 installed to collect oil and discharge to the outside is provided at the bottom of the oil guide plate 140; The oil outlet 160 processed on the rear surface of the roasting unit 100 to discharge the oil of the drip tray 150 to the outside; and the roasting unit 100 to discharge the odor vapor inside the roasting chamber 110 to the outside ) of the steam exhaust port 170 processed on the rear surface; including,
A portion of the direct fire heat flowing upward in the combustion chamber 210 flows laterally through the space between the oil guide plate 140 and the heat sink 130,
Cooling and deodorizing means, characterized in that the direct fire heat is reflected on the curved inner surface of the roasting chamber 110 and the downwardly refracted radiant heat is refracted upward by the heat sink 130 to cook the lower part of the meat placed on the grill 120 A loess kiln for roasting meat equipped with
In claim 4,
The grill 120 is installed at the center and on both sides of the combustion chamber 210 as the upper portion of the roasting chamber 110, respectively,
The heat sink 130 is installed so as to refract the radiant heat reflected from the inner surface of the roasting chamber 110 upward, as both sides of the grill 120 and the central side with respect to the combustion chamber 210 are inclined high,
The oil guide plate 140 is disposed inclined toward the lower end of the side of the roasting chamber 110 on both sides under the heat sink 130 to guide the oil that has fallen from the grill 120 and the heat sink 130 to the drip tray 150. A loess kiln for roasting meat with cooling and deodorizing means, characterized in that it is installed.
In claim 4 or 5,
The first oil discharge pipe 310 installed at the oil outlet 160 to be connected to the drip tray 150, and the roasting unit 100 to discharge the high-temperature odor vapor mixed with the meat oil particles and the smell generated in the roasting chamber 110 ), the odor steam introduced from the steam exhaust pipe 320 and the steam exhaust pipe 320 installed in the steam outlet 170 processed on the rear side is cooled at room temperature and the meat oil particles are converted into liquid oil, which is liquid oil and gas. The cooling pipe 330 installed to be separated by odor, the secondary oil discharge pipe 340 installed to discharge the oil introduced from the cooling pipe 330, and the meat oil particles remaining among the odors introduced from the secondary oil discharge pipe 340 A tertiary oil and odor discharge pipe 350 having a certain length, a primary oil discharge pipe 310, a secondary oil discharge pipe 340, and a tertiary oil and odor discharge pipe 350 are connected to further cool the product at room temperature. A loess kiln for roasting meat having a cooling and deodorizing means, characterized in that it further comprises;

Images