WO2007073061A1

WO2007073061A1 - Advanced roaster

Info

Publication number: WO2007073061A1
Application number: PCT/KR2006/005498
Authority: WO
Inventors: Yong-Ho Jeong
Original assignee: Yong-Ho Jeong
Priority date: 2005-12-19
Filing date: 2006-12-15
Publication date: 2007-06-28
Also published as: KR100722298B1

Abstract

The present invention relates to an advanced roaster which allows food to be cooked in a heat collecting space contacting with direct heat of a heat source, thereby preventing smoke caused when fat draining away from the food is burned upon grill, minimizing burning of the food during a cooking time, and preventing juice of the food from drying, to obtain an optimal cooking result of the food being grilled by the direct heat. The advanced roaster, in which food is placed on its top surface and is cooked by a heat source provided under its lower part, comprises a number of bars arranged and spaced apart from one another at predetermined intervals; thermal conductive parts formed to respectively protrude at the middle parts of the bars, the thermal conductive parts forming a heat collecting space with a heat opening between the adjacent bars, the heat collecting space with the heat opening collecting the heat provided from the heat source positioned under the roaster; fat outflow grooves respectively formed at both sides of the thermal conductive part of each bar; and a water receiving part with a water receiving groove formed at the lower part of the water receiving part, so that the fat draining away from the food moves along the fat outflow grooves, flows to the edge, and drops into the water receiving groove 41 in which water is contained to dilute the fat.

Description

Description ADVANCED ROASTER

Technical Field

[1] The present invention relates to an advanced roaster which allows food to be cooked in a heat collecting space contacting with direct heat of a heat source, thereby preventing smoke caused when fat draining away from the food is burned upon grill, minimizing burning of the food during a cooking time, and preventing juice of the food from drying, to obtain an optimal cooking result of the food being grilled by the direct heat. Background Art

[2] A roaster means a device generally called "a grill" used to roast food (meats, fishes). Meats or fishes to be cooked are placed on the top of a roaster which is positioned on a heat source.

[3] Generally, it is known that when food, such as meats and fishes, is cooked by direct heat, its original flavor and taste are best. A roaster comprises a grill in a net shape so that food is cooked by direct heat. In a space of the grill patterned in the net shape (or a "-" shape, depending on a manufacturing method), food is directly exposed to the heat of a heat source.

[4] It is widely known that a conventional roaster is formed by framing a member, such as iron wire, into a net shape. In some times, a conventional roaster with a handle has a form of a tool that is difficult to be called as a "device".

[5] In a conventional roaster, when the food placed on the top of the roaster is cooked by heat, fat which drains away from the food drops into the space of direct heat. Then, the fat is burned by the heat source, thereby to generate a great amount of smoke.

[6] The smoke and the other cooking odors flow towards a cook, permeating the cook's clothes and body. The permeating odors last for a long time, giving the cook or others an unpleasant feeling by the smell.

[7] To solve the unpleasant feeling caused by the smoke and the other cooking odors, there have been suggested a method of discharging the smoke to the outside, by installing an air intake device, such as a duct, in the ceiling and extending the device above a place of cooking in an indoor restaurant, and a method of performing roast or bake cooking, by using a device to which the constitution named "roaster" is applied and in which an improved technique is used to discharge the smoke, through a lower part of the device, to the outside.

[8] However, in the aforementioned methods of forcibly discharging smoke, the duct being installed interrupts passers sights and the duct or roaster causes excessive in- stallation costs. Moreover, since the methods need electrical power, they are not usable outside.

[9] To solve the aforementioned problem, the present applicant suggested a device to minimizing generation of smoke in Korean Patent Application No. 2003-0054887 filed on August 8, 2003 and registered on August 26, 2004 (entitled: Roaster preventing smoke: hereinafter, referred to as 'prior art'). The device minimizes the generation of smoke, by guiding fat, which drains away from food upon cooking, to drop into an about center or outer edge, and by containing a predetermined amount of water in the place into which the fat drops so that the fat is prevented from being directly burned by a heat source.

[10] In the prior art, a roaster comprises a grill with guide parts which are bent, alternating upwardly and downwardly; and a water receiving case with water receiving grooves vertically and downwardly connected to the bent portions of the downwardly bending guide parts of the grill. Accordingly, when cooking food, the fat draining away from the food is guided to the bent portions of the downwardly bending guide parts, and drops into the water receiving grooves, thereby preventing the fat from being burned by a heat source. Disclosure of Invention Technical Problem

[11] In the prior art, since a member to form a grill is composed of a stiff material having a round section, the area of food being in contact with direct heat is small, and consequently it is difficult to obtain a result of grilling the food by direct heat as desired.

[12] Since considerably most parts of the food are grilled by heating of the stiff material not by direct heat, the surface of the food is easily burned and the inside of the food is not suitably cooked, thereby making it difficult to obtain an optimal cooking result.

[13] In the stiff material having the round section, when fat in an appropriate amount drains away from the food, the fat is guided by the surface tension, dropping into water receiving grooves. However, when fat drains in a greater amount, the fat drops to a heat source and smoke is caused. Consequently, the prior art does not solve the problem of the smoke and the other cooking odors. Technical Solution

[14] The present invention to solve the aforementioned problems provides an advanced roaster which increases the area of food being grilled by direct heat upon cooking and which more stably collects a great amount of fat draining away from the food and processes the fat.

Advantageous Effects [15] In accordance with an advanced roaster of the present invention, the area of food being exposed and cooked to direct heat is increased to obtain an optimal cooking result, and even though a great amount of fat drains away from the food upon cooking, the fat is stably collected/processed to prevent smoke and the other cooking odors caused when the fat is burned. Brief Description of the Drawings

[16] FIG. 1 is a perspective view illustrating an advanced roaster according to an embodiment of the present invention;

[17] FIG. 2 is a sectional view taken along Line A-A of FIG. 1;

[18] FIG. 3 is a schematic view illustrating a heat collecting space according to the present invention;

[19] FIG. 4 is a perspective view illustrating an advanced roaster according to another embodiment of the present invention; and

[20] FIG. 5 is a section view taken along Line B-B of FIG. 5.

[21]

[22] <Explanation on essential elements of drawings>

[23] 10: grill part 20: grill body

[24] 30: bar 31: heat collecting space

[25] 32: Fat outflow grooves 33: thermal conductive part

[26] 34: thermal conductive plate 35: heat openings

[27] 40: water receiving part 41, 42: water receiving groove

[28]

Mode for the Invention

[29] The present invention will now be described more fully hereinafter with reference to the accompanying drawings, in which preferred embodiments of the invention are shown.

[30] FIG. 1 is a perspective view of an advanced roaster according to an embodiment of the present invention, and FIG. 2 is a sectional view taken along with Line A-A of FIG. 1.

[31] Referring to FIGS. 1 and 2, the advanced roaster has the basic constitution comprising a grill part 10 and a water receiving part 40.

[32] In the advanced roaster, food, such as meats or fishes, is placed on its top surface and is cooked by a heat source provided under its lower part. In the advanced roaster, a number of bars 30 are arranged, spaced apart from one another at predetermined intervals, so that food is placed inside a grill body 20 which is an outer frame of the roaster. A thermal conductive part 33 is formed to protrude at the middle part of each bar 30, thereby directly contacting with the food and forming a heat collecting space 31 with a heat opening 35 between the adjacent bars. The heat collecting space 31 with the heat opening 35 collects the heat provided from the heat source positioned under the roaster, to cook the food by thermal convection and far infrared rays. Fat outflow grooves 32 are respectively formed at both sides of the thermal conductive part 33 of each bar 30, thereby allowing fat draining away from the food to flow out. The fat outflow grooves 32 are symmetrically positioned at either side of each bar 30 and are tilted to be downward from the center of each bar 30 in a length direction of the bar 30 to the ends of each bar 30. Accordingly, the fat draining away from the food moves along the fat outflow grooves 32 and flows to the edge, dropping into the water receiving part 40 with a water receiving groove 41 formed at the lower part of the water receiving part 40 in which water is contained to dilute the fat.

[33] FIG. 3 is a schematic view illustrating the heat collecting space according to the present invention. More specifically, when the fat draining away from the food is collected, the fat is prevented from flowing over a width section and towards the heat source, and a process of allowing direct heat to flow into the heat collecting space through the heat opening is more efficiently performed.

[34] The principle of fat outflow according to the present invention will be described.

The fat outflow grooves 32 are formed at either side of the thermal conductive part 33 of each bar 30, allowing the outflow of the fat draining away from the food. The fat outflow grooves 32 are symmetrically positioned at either side of each bar 30 and are tilted to be downward from the center of the bar 30 in the length direction of the bar 30 to the ends of each bar 30. Accordingly, the fat draining away from the food moves along the fat outflow grooves 32 and flows to the edge, dropping into the water receiving part 40 with the water receiving groove 41 formed at the lower part of the water receiving part 40 in which water is contained to dilute the fat.

[35] The fat and the like draining away from the food do not directly drop into the heat opening 35 which is formed at the middle part of each thermal collecting space 31 and which supplies the heat source and the far infrared rays, by a capillary phenomenon. The fat and the like move along the lower surface of the food and the thermal conductive parts 33, thereby to flow into the fat outflow grooves 32.

[36] The principle of grilling food will be described. Heat collecting spaces 31 are maintained as the closed spaces as the food is placed. The heat source and far infrared rays supplied through the heat openings 35 allow the food to be cooked in the heat collecting spaces 31.

[37] The heat source directly cooks the surface of the food, and the far infrared rays being generated cooks the entire inner portion of the food. Consequently, the surface and inside of the food are uniformly cooked.

[38] More specifically, the fat outflow grooves 32 positioned at both sides of each bar 30 are formed, leading the fat being present in the lowest sunken spot to drop into the water receiving groove 41.

[39] According to the constitution of the fat outflow grooves 32 of the bars 30, the water receiving groove 41 is formed on the lower end part in an inner circumference surface of the water receiving part 40.

[40] Consequently, the fat is prevented from being directly burned by the heat source due to the above-described process of discharging the fat. Accordingly, smoke is prevented from being generated.

[41] Further, when the water receiving part 40 is heated by the heat source, the water inside the water receiving groove 41 evaporates. Accordingly, in the section under the grill part 10 being heated by the heat source, the steam from the water receiving groove 41 in addition to the direct heat permeate the food upon cooking.

[42] That is, when the food is meats, specifically, beef, and the food becomes fast hard as the fat content is relatively less, the direct heat with the steam prevents the food from being hardened within a short time and cooks uniformly the surface and inside of the food, thereby obtaining a nice cooking result.

[43] Further, in the advanced roaster according to the embodiment of the present invention, a number of bars 30 are arranged and spaced apart from one another at predetermined intervals, and each bar 30 has the same shape of the above-described bar 30. However, the advanced roaster may comprise a thermal conductive plate 34, instead of the heat collecting spaces 31 to which the heat is supplied from the lower part of the roaster. As illustrated in FIG. 1, the thermal conductive plate 34 is positioned under the middle part of the grill formed of the bars 30, so that the food is cooked by thermal conduction below.

[44] When the heat source from the lower part is excessive, the food is overcooked or burned. To maximally prevent the problem in that the food is overcooked or burned, the thermal conductive plate 34 is formed at the middle part where the heat source is expected to be greatest, moving the supply of the heat source to the other parts.

[45] FIG. 4 is a perspective view illustrating an advanced roaster according to another embodiment of the present invention, and FIG. 5 is a sectional view taken along Line B-B of FIG. 4.

[46] In the advanced roaster, food, such as meats or fishes, is placed on its top surface and is cooked by a heat source provided under its lower part. In the advanced roaster, a number of bars 30 are arranged, spaced apart from one another at predetermined intervals, so that food is placed inside a grill body 20 which is an outer frame of the roaster. A thermal conductive part 33 is formed to protrude at the middle part of each bar 30, thereby directly contacting with the food and forming a heat collecting space 31 with a heat opening 35 between the adjacent bars. The heat collecting space 31 with the heat opening 35 collects the heat provided from the heat source positioned under the roaster, to cook the food by thermal convection and far infrared rays. Fat outflow grooves 32 are respectively formed at both sides of the thermal conductive part 33 of each bar 30, thereby allowing fat draining away from the food to flow out. The fat outflow grooves 32 are symmetrically positioned at either side of each bar 30 and are tilted to be upward from the center of each bar 30 in a length direction of the bar 30 to the ends of each bar 30. Accordingly, the fat draining away from the food moves along the fat outflow grooves 32 and flows to the edge, dropping into the water receiving part 40 with a water receiving groove 41 formed at the lower part of the water receiving part 40 in which water is contained to dilute the fat.

[47] As a direction in which fat flows out is formed to be downward from the ends of each bar 30 to the center of each bar 30, the fat draining away from the food is discharged from the ends of the bars 30 to the center thereof. The water receiving groove is formed according to this constitution.

[48] The advanced roaster has an entire shape being round or square as needed.

[49] When the advanced roaster is used, selecting hardwood charcoal (based on the known fact that charcoal has the functions of deodorization and harmful ingredient filtering) in addition to a general gas range as the heat source, the direct heat of the charcoal collected in the heat collecting spaces 31 removes harmful ingredients of the food and gives off gentle charcoal smell rather than the cooking odors of the food.

[50] Furthermore, when an emitter (when the charcoal is used as the heat source, the heat source itself emits a great amount of far infrared rays) emitting far infrared rays is included around (that is, at the circumference or above if the constitution of the emitter transmits heat) the heat source, the far infrared rays permeate inside the food being cooked, thereby uniformly cooking the inside and outside of the food and obtaining a more ideal cooking result.

Claims

[1] An advanced roaster, in which food, such as meats or fishes, is placed on its top surface and is cooked by a heat source provided under its lower part, comprising: a number of bars 30 forming a grill are arranged, spaced part from one another at predetermined intervals, so that food is placed inside a grill body 20 which is an outer frame; thermal conductive parts 33 formed to respectively protrude at the middle parts of the bars 30, the thermal conductive parts 33 directly contacting with the food and forming a heat collecting space 31 with a heat opening 35 between the adjacent bars, the heat collecting space 31 with the heat opening 35 collecting the heat provided from the heat source positioned under the roaster, to cook the food by thermal convection and far infrared rays; fat outflow grooves 32 respectively formed at both sides of the thermal conductive part 33 of each bar 30, the fat outflow grooves allowing fat, which drains away from the food, to flow out, and a water receiving part 40 with a water receiving groove 41 formed at the lower part of the water receiving part 40, wherein the fat outflow grooves 32 are symmetrically positioned at either side of each bar 30 and are tilted to be downward from the center of each bar 30 in a length direction of the bar 30 to the ends of each bar 30, so that the fat draining away from the food moves along the fat outflow grooves 32 and flows to the edge, thereby dropping into the water receiving part 40 with the water receiving groove 41 in which water is contained to dilute the fat.

[2] The roaster of claim 1, wherein a thermal conductive plate 34 is positioned under the middle of the grill formed of a number of the bars 30 arranged and spaced apart from one another at predetermined intervals, instead of the heat collecting spaces 31 to which the heat is supplied from the lower part of the roaster so that the food is cooked by thermal conduction from the lower part.

[3] The roaster of claim 1 or claim 2, wherein the grill body 20 is round or square in shape.