WO2012177036A2

WO2012177036A2 - Direct fire roasting pan

Info

Publication number: WO2012177036A2
Application number: PCT/KR2012/004857
Authority: WO
Inventors: 서선자
Original assignee: Seo Seon Ja
Priority date: 2011-06-22
Filing date: 2012-06-20
Publication date: 2012-12-27
Also published as: WO2012177036A3; WO2012177036A9; KR101064174B1

Abstract

The present invention relates to a direct fire roasting pan for easily and efficiently roasting or cooking a wide variety of foods including meat such as beef or pork, fish, vegetables such as sweet potatoes or potatoes, and rice cakes (ddeok) such as bar rice cakes (garaeddeok) or coated rice cakes (injeolmi), without imparting flavors to same or generating odors or smoke.

Description

Direct Grill

The present invention relates to a roasting pan, and more particularly, to a variety of foods, such as meat such as beef or pork, fish such as fish, vegetables such as sweet potatoes or potatoes, and rice cakes such as sputum rice cake or cut rice The three-dimensional and light process in the present invention relates to a direct roasting pan that can be cooked or baked efficiently without smoke or smell.

In general, the grilling pan is used to cook or bake a variety of foods, such as meat such as beef or pork, fish such as fish, vegetables such as sweet potatoes and potatoes, and rice cakes such as sputum rice cake or injeolmi.

제 1 선 특허문헌(특허 제0664745호; 직화 가열식 양면팬)First-line patent document (Patent No. 0664745; direct heating double-sided fan)

1 is a perspective view showing a direct heating double-sided fan according to the first-line patent document, and FIG. 2 is a cross-sectional view showing a state of use of the direct heating double-sided fan according to the first-line patent document.

The first-line patent document well illustrates the basic structure of a direct-heating double-sided pan that bakes a food as a fire by inflow of flame and bakes a food as conduction heat by targeting a flame.

More specifically, the direct heating double-sided fan according to the first line patent document allows the flame to be directly irradiated to the baking plate 21 to bake food as conduction heat, as shown in FIGS. The flame is introduced into the array hole 23 drilled in the air so that the food can be burned as a direct fire in the state covered by the cooking pan 10, and then the array hole in which the flame affecting the food is drilled in the peripheral portion 12. It is proposed to be discharged through (13).

The first-line patent document composed of such a configuration allows the flame to flow directly into the array hole 23, and also shortens the cooking time by directly heating the food by the flame, thereby saving fuel and generating the food. It is supposed to have an effect of minimizing the occurrence of food smell and milking by burning the milking or smelling ingredient.

By the way, in the direct heating double-sided pan according to the first line patent document, the flame is directly targeted to the roasting plate 21 of the roasting pan 20 to maximize conduction heat, but into the cooking pan 10, that is, into the cooking space. Is almost completely absent because the inflow of the flames depends on the array holes 23 drilled in the periphery 22 of the roasting pan 20, especially in the cooking space with the cooking pan 10 closed. When the heat pressure is filled, there is almost no inflow of flame, and thus, there is a problem in that the purpose (fired roasting) cannot be realized.

제 2 선 특허문헌(특허출원 제2004-38921호; 다용도 구이용 불판)Second Line Patent Document (Patent Application No. 2004-38921; Multipurpose Grilling Plate)

3 is an exploded perspective view of the first embodiment of the second line patent document, FIG. 4 is a combined perspective view of the first embodiment of the second line patent document, and FIG. 5 is a side cross-sectional view of the first embodiment of the second line patent document. 6 is a perspective view according to a second embodiment of a second line patent document, FIG. 7 is a perspective view according to a third embodiment of a second line patent document, and FIG. 8 is a side of a third embodiment of a second line patent document It is a cross section.

In the second line patent, one or more holes 11 are formed in the fire plate 10 and various cooking utensils can be mounted through the holes 11 to cook various foods together while grilling meat and the like. The versatile grill plate is well illustrated.

More specifically, the multipurpose roasting plate according to the second line patent document has a hole 11 formed in one or more circular or polygonal in the platen 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.

As shown in FIG. 3 to FIG. 5, the second-line patent document may place the auxiliary heating plate 20 in the circular hole 11 so that the entire heat plate 10 may be used as a meat fire plate.

As shown in FIG. 6, the second-line patent document sets the pot 30 to the circular hole 11 to cook stew, hot pot, and fry through the pot 30. In the portion 10 except the portion of the plate can be baked meat.

As shown in FIG. 7 and FIG. 8, the second-line patent document provides direct fire cooking through the grill 40 or the like when the grill 30 or the like is installed in the circular hole 11. In the portion of the fire plate 10, except for (11), it is possible to grill meat and the like.

However, as shown in FIGS. 7 and 8, the second-line patent document places the grill 30 in the circular hole 11 and places meat or the like on the plate 10, and then uses a conventional frying pan or pan. When the food is baked or cooked, the housewives can cover the top of the plate 10 as if they were covered with a lid like the first line patent document, but in this case the circular hole 11 is used as a burner or gas. If the flame is rather strong, the inside surface of the lid, that is, the cooking space's heat pressure is too high, and the surface of the food is cooked before the meat is deeply cooked. First, there is a problem of burning out.

On the other hand, although the polygonal holes 11 may be formed in the platen 10 in addition to the circular holes 11 in the second-line patent document, the polygonal holes 11 are considered as the overall meaning of the second-line patent document. It can be understood that only the flame which is ejected in accordance with the burner or the gas stove is intended to be introduced, so that even if the second-line patent document to which the polygon hole 11 is applied is slightly stronger, the heat inside the lid, that is, the heat of the cooking space. Due to the excessively high pressure, the surface of the food burns out before the food is deeply cooked.

제 3 선 특허문헌(특허 제1041220호; 직화 구이 오븐)3rd line patent document (Patent No. 1041220; direct roasting oven)

FIG. 9 is a perspective view showing a roasting oven according to the third line patent document, and FIG. 10 is a cross-sectional view showing the roasting oven according to the third line patent document.

The third-line patent document well describes a direct-fired oven where the flame is introduced from the center to cook, bake and discharge the food.

More specifically, the oven-fired oven according to the third line patent document is bent upward at the edge of the bottom 111, the heat inlet 120 is formed in the center as shown in Figure 9 and 10 to the side wall 115 It includes a roasting pan 110 to form, a lid 160 covering the roasting pan 110 and an exhaust port 118 formed on the side wall 115 of the roasting pan 110, the heat inlet 120 is the bottom It is shown formed at the center of 111 to converge heat.

In addition, the third-line patent document has a heat inlet 120 and the exhaust port 118 by the configuration of the heat inside the roasting pan 110 without the stagnation of the circulation path to the outside air to improve the roasting efficiency is to be have.

However, the third line patent document has a structure in which the heat inlet 120 converges a flame ejected from a burner of a heater such as a burner or a gas range while the heat is exhausted through the exhaust port 118 without being stagnant. If the flame is too strong, the inside of the lid 160, i.e., the heat pressure of the cooking space is too high, so that the surface of the food burns out before the meat is deeply cooked. have.

제 4 선 특허문헌(특허 제0690401호; 냄새 제거기를 갖춘 조리기)4-line patent document (Patent No. 0690401; Cooker with odor remover)

11 is a cross-sectional view showing a cooker having an odor remover according to the fourth line patent document.

In the patent document shown in Fig. 4 is a cooking apparatus equipped with an odor remover that is capable of heating and cooking food from the top to the bottom and effectively removing the food odor generated during heating cooking.

More specifically, the cooker having an odor remover according to the fourth-line patent document is configured to cook by heating the cooking unit using an external heat source 1, as shown in FIG. The upper structure (2) including the lid located on the upper portion is configured in the form of a hollow space, the lower portion of the inner structure 20 of the upper structure (2) and the first heating means 22 is provided to provide a high temperature While maintaining the state, the inner and outer members 50, through the lower deodorizing space (4) which is located above the cooking space 78 of the cooking main body 100, and the inlet 52 formed in the inner member (20) 20 and an intermediate passage deodorizing space 6 formed in the space between the second heating means 24 and maintaining a high temperature state, and a discharge part 54 formed in the outer surface member 50. consist of.

In addition, various food cooking odors generated in the internal food of the cooking appliance during the heating and cooking of the food are removed while passing through the lower deodorization space 4 and the intermediate passage deodorization space 6 and then to the outside via the discharge part 54. A heat transfer portion 3 to allow heat to be transferred from the heat source 1 generating heat to the radiation portion 5, and to generate a radiant heat source via the heat obtained from the heat transfer portion 3 and to the top of the apparatus. The radiating unit 5 located inside and the radiating heat source generated from the radiating unit 5 are transmitted downwards and include a cooking unit 7 in which cooking is performed, but the heat transfer unit 3 includes a radiating unit 5 ) And a hot air discharge portion installed at the upper portion of the upper portion of the passage portion 30 and the upper portion of the cooking portion 7 as the inner side of the cooking portion 7 and provided inside the cooking portion 7, and the cooking portion 7. Coolant is filled inside the cooking unit (7 The inward inclined portion (7a) of the) is formed by separately installing the cooling cap 40 configured to be spaced apart from the inwardly inclined portion (7a), and the upper and lower portions on the step 7b as the inside of the cooking portion (7) It is proposed to mount an open and cylindrical balancing ring 80, and to install a grill plate 76 on the upper inner side of the balancing ring 80 as the upper portion of the step (7b).

By such a configuration, when the cooking heater is ignited as the heat source 1 after the preparation for cooking is completed, the heat generated from the heat source 1 does not go out to another place, and the passage part 30 of the heat transfer part 3 does not go out. Ascending to the state gathered through) and some move directly to the thermal radiation grill (32) and the rest hits the guider plate (34) once again moves to the thermal radiation grill (32) to evenly spread in all directions, some of these The thermal radiation grill 32 is retained.

In addition, the heat spreading in all directions via the thermal radiation grill 32 is upward and hits the bottom surface of the radiator 5 so that the thermal radiation is performed. Due to the tropical flow is also generated to reach the food material (8) disposed on the upper portion of the grill 76 as the cooking unit 7 located in the lower portion and the cooking of the food material (8) is made, the remaining portion of the grill 76 ) And then move downward through the diesel, hit the inner surface of the cooking vessel 74 and then move upward again to learn the bottom portion of the food material (8), the food material in the cooking space (78) The cooking of (8) is made so that the moisture is not easily evaporated or discharged from the surface of the food material (8), and the cooking is delicious without the loss of nutrients in the state of sufficient moisture. It is proposed to.

In addition, the radiant heat rays and some heat that are consumed and left are located at the lower portion of the first heating means 22 together with food cooking odors, odors, and smoke generated in the form of very fine particles during cooking of the food material 8. Most of the combustion in the deodorizing space (4) is extinguished and the radiation to perform the role of the inlet 52 and the second heating means 24 of the radiator (5) serving as the first heating means (22) Heated and burned again and again by the heat generated from the second heating means 24 while passing through the intermediate passage deodorizing space 6, which is a space between the rear surface of the portion 5 and the surface member 50. And the separation plate 56 through the discharge part 54 of the surface member 50 in the state in which the odor is removed and purified while passing in a state in which the cooking odor or other odor or smoke is sufficiently secured to pass. To the outside through the bottom of the It is good.

Furthermore, the heat generated from the heat source 1 reaches the radiation unit 5 via the heat transfer unit 3, and then changes into radiant heat rays and far infrared rays, and the changed radiant heat rays, far infrared rays, and fluid convection heat are described above. Through various paths, heating and removal of odors of the food material 8 is performed. Especially, in the case of radiant heat and far-infrared rays, wavelengths are longer than those of ordinary heat rays, reaching far distances and penetrating deeply inside the food material 8. By making it possible to cook more quickly and effectively, and evenly reaching the fine particle surface through the lower deodorization space (4) and the intermediate passage deodorization space (6), the area contacted by the fluid convection heat is sufficiently secured. Since it flows over a long time, the odor removal function by a more reliable combustion process is improved.

However, in the fourth-line patent document, since the guider plate 34 is installed on the heat radiating grill 32 mounted on the upper passage part 30 of the heat transfer part 3, the assemblability is poor, in particular, the guider plate 34 ) Has a completely different configuration from the upper structure (2), which can be called a lid, greatly reduces the assemblability and convenience, and after the flame rises, it can be irradiated with a curved line as if water flows into the food material (8). Although the guider 34 and the first heating means 22 are separated from each other, the flow of the flame, that is, the convection changes rapidly, resulting in a relatively low targeting efficiency of the flame to the food material 8. I have a problem.

Furthermore, in the case of a special structure such as a heat induction riser having a longitudinal width smaller than the diameter of the crater and a width larger than the diameter of the crater as in the present invention, when the guider plate 34 such as the fourth-line patent document is installed, the heat induction riser The guide plate 34 having a diameter suitable for the width of the cross section should be installed, so that the guide plate 34 is covered close to the entire area of the grill plate 78, so that the food material 8 can be loaded or unloaded. Not only is it inconvenient to collide with the guider plate 34, but even if the small guider plate 34 is installed, the food material 8 is mounted on the grill plate 78 region adjacent to the longitudinal width of the heat-induced riser of the present invention. And separation also has a problem (limit) not easy.

Furthermore, in the fourth-line patent document, the guide plate 34 is completely exposed to external air at the moment of lifting the upper structure 2, which can be called a lid, to check the state of the food. Resetting also has the disadvantage of relatively offsetting the maximization of thermal efficiency.

제 5 선 특허문헌(특허 제10-0590687호; 직화가열식 조리용기)5th line patent document (Patent No. 10-0590687; direct heating type cooking vessel)

12 is a cross-sectional view showing a state of use of the direct heating type cooking vessel according to the fifth line patent document.

5, the patent document shows a direct heating type cooking vessel that allows the flame to flow from the bottom of the container to the inside of the container body so that cooking can be performed by indirect and direct heat.

More specifically, the direct heating type cooking vessel according to the fifth-line patent document is formed with a plurality of direct inflow passages 21 for introducing the flame inwards at the inner edge, as shown in FIG. Outside the cover) is provided with a container body 20 having a vent 22 communicating with the outside, and a lid with a reflecting plate 33 seated on the upper side of the container body 20 and reflecting heat of flame to the inside. 30, the direct inlet passage 21 is formed with an inlet 21a for introducing the flame at the lower side, and an exhaust port 21b for discharging the flame introduced therein is formed at the upper side, and has an inlet ( The size of 21a) is larger than that of the exhaust port 21b.

By the way, the fifth-line patent document is coupled to the outer space of the reflecting plate 33 in a state (gap) spaced apart when the various types of foreign matter is inserted into the gap frequently occurs, as well as the cleaning of the gap is extremely It is difficult to smell and of course, there is a limit to the unsanitary cooking, in particular, the reflector 33 is installed in close proximity to the lid 30 is affected by the outside air, the heat loss of the reflector 33 itself is relatively I have the problem that comes up.

An object of the present invention is to provide a non-fire roasting pan that can be cooked or roasted in three-dimensionally clear from all directions without burning the food efficiently without the smell or smoke.

An object of the present invention is to provide a heat-induced rise pipe to effectively operate the flow of flame and the discharge of heat in accordance with the environment of the cooking space to burn or cook with a light, delicious and minimized smoke or odor without burning food The present invention provides a direct roasting pan.

An object of the present invention is to provide a heat induction riser having a central heat inlet passage and an outer heat buffer passage so as to optimize the heat amount according to the low light or heavy fire of the flame ejected from the heater of the heater. It is to provide a direct fire grilling pan that can be baked or cooked without burning.

An object of the present invention is to improve the structure of the lid to provide sufficient radiant heat to the food by diffractive reflection and convection of the flame introduced through the heat induction pipe to improve the structure of the lid roasting or cooking can cook more efficiently and three-dimensional In providing a fan.

The present invention for achieving the above object,

10. A direct roasting pan comprising a pan having a bottom surface and an outer wall, which is set on a crater of a heater and receives and protects food, and a lid covering the pan,

The fan includes a heat induction riser having a central heat inflow passage and an outer heat buffer passage having a longitudinal width smaller than the diameter of the crater and a width larger than the diameter of the crater at the center of the bottom surface thereof. It features.

The present invention for achieving the above object,

The fan has a central heat inlet passage having a diameter smaller than the diameter of the crater at the center of the bottom surface, and an outer row extending radially longer than the diameter of the crater at the same time as the width gradually decreases from the central heat inlet passage. The inclusion of a heat-guided riser with a buffer passage is characterized by the following technical features.

The present invention for achieving the above object,

A roasting apparatus including a fan having a bottom surface and an outer wall, which is set on the fire zone of the heater and has a bottom surface and an outer wall to receive and protect the food, and at the same time introduces a flame discharged from the fire zone, and a lid covering the pan. In the fan,

The lid is

A reflector for diffracting and reflecting the flame introduced from the heat induction pipe downward;

An intermediate plate having an intermediate heat discharge hole along an edge while being merged with a closed heat storage space separated from the reflecting plate and separated from the outside at the same time;

The next feature of the technical configuration is to include a top plate having a final heat discharging hole in an upward direction while coalescing in a state interposed therebetween while being spaced apart from the intermediate plate and retarding the discharge of the flame.

The present invention is efficient in three-dimensional light and minimizing the smell and smoke without burning the food, such as meat such as beef or pork, fish such as fish, vegetables such as sweet potatoes or potatoes, rice cakes such as sputum rice cake or cut rice It can be cooked or baked.

According to the present invention, the central heat inlet passage serves as a guide to allow all the flames ejected from the crater to flow along the ascending surface of the heat induction pipe as an area smaller than the diameter of the crater, and the outer heat buffer passage is larger than the diameter of the crater. As a large area, the outside air (oxygen) can be introduced together when the heat pressure of the pan and the lid, that is, the cooking space, is small, maximizing the amount of heat applied to the food as a complete combustion of the gas. To provide sufficient radiant heat as a complete combustion to ensure that the outside and inside of the food can be cooked and baked evenly with the conduction heat, while the internal heat can be discharged downward when the heat pressure in the cooking space is large. In such a case, the surface may burn before the meat, such as meat, is cooked, so the heat is discharged downward into the outer heat buffer passage. And - there is an effect that allows you to minimize the phenomenon discard the cooking water sufficiently in advance before the other wing.

According to the present invention, the outer heat buffer passage introduces external air (oxygen) together with the flame of the central heat inlet passage to enable complete combustion of the gas, so that sufficient heat amount [sufficient radiant heat diffracted by the lid and convection] is applied to the food. When the food is subjected to radiant heat to some extent, the heat pressure of the cooking space is converted into a strong state, so that the heat inside the outer heat buffer passage is discharged downward to minimize the phenomenon that the surface of the food burns out first. In the end, the outer heat buffer passage in the medium fire state is appropriately roasted with a sharp power exchange between the combustion and exhaust of internal heat by the inflow of external air according to the heat pressure environment of the cooking space. It has the effect of enabling cooking.

According to the present invention has a heating area that targets the flame from the fireball has the effect that can provide sufficient conductive heat to the food.

According to the present invention, the lid has an effect of diffractive reflection and convection of the flame introduced through the heat induction pipe to provide sufficient radiant heat to the food.

According to the present invention, the bottom surface of the pan has a height of the middle and outer low (mid-high external shape) up to the heat induction pipe so that the juice or oil extracted from the food can be accumulated to the outside of the bottom surface. At the same time, there is an effect that the flame of the crater flows naturally into the heat induction riser.

According to the present invention, the reflector for diffraction and reflection of the flame introduced from the heat-induced riser is completely isolated from the outside by the delay space and the heat storage space, so that the temperature of the cooking space is increased while being not affected at all by the external temperature. Accordingly, the heat of the heat storage space and the retardation space is raised together, so that the reflector is heated in all directions so that the food can be baked or cooked more efficiently by maximizing radiant heat and reflected heat, and after targeting the food in the cooking space, The heat exiting the final heat discharge hole via the intermediate heat discharge hole and the delay space receives the heat of the heat storage space and completely burns the odor particles to minimize the odor generation to the outside, and furthermore, the reflector plate for the closed heat storage space. Since it is incorporated in this intermediate plate, there is a possibility that foreign matter may get caught between the reflecting plate and the intermediate plate as in the prior art. Tongue not there is an effect that it is possible to allow the management and clean cooking with ease of cleaning.

The present invention maintains the heat storage space closed even if the lid is opened to check the degree of roasting of the food, so that the heat in the heat storage space does not occur at all when the lid is closed. It can be continuously irradiated without having an effect that can maximize the cooking efficiency, that is, the thermal efficiency.

The present invention has the effect of maximizing the ease of use of assembly.

According to the present invention, the outer edge of the reflecting plate is seamed to provide a volume part, thereby minimizing scratch generation during assembling the reflecting plate and the intermediate plate, thereby increasing the size of the heat storage space.

1 is a perspective view showing a direct-heating double-sided fan according to the first line patent document.

2 is a cross-sectional view showing a state of use of the direct heating double-sided fan according to the first line patent document.

3 is an exploded perspective view of a first embodiment of a second line patent document;

4 is a combined perspective view of a first embodiment of a second line patent document.

5 is a side cross-sectional view of a first embodiment of a second line patent document.

6 is a perspective view according to a second embodiment of a second line patent document.

7 is a perspective view according to a third embodiment of a second line patent document.

8 is a side sectional view of a third embodiment of a second line patent document;

9 is a perspective view showing a direct flame oven according to a third line patent document.

10 is a cross-sectional view showing a direct-fired oven according to the third line patent document.

Figure 13 is a perspective view showing a direct-heat grilling pan according to the present invention.

14A is an exploded perspective view showing a direct roasting pan according to a first embodiment of the present invention.

Figure 14b is a plan view for explaining the heat induction rise pipe and the crater applied to the direct roasting pan according to the first embodiment of the present invention.

14C is a front sectional view showing a direct roasting pan according to a first embodiment of the present invention.

Fig. 14D is a side cross-sectional view showing a direct roasting pan according to a first embodiment of the present invention.

14E is a front sectional view in the case where the direct roasting pan according to the first embodiment of the present invention is used as a low cost;

Fig. 14F is a sectional front view in the case of using a roasting pan according to the first embodiment of the present invention as a strong fire;

Fig. 14G is a sectional front view in the case where the direct roasting pan according to the first embodiment of the present invention is used as a medium fire.

Fig. 15A is an exploded perspective view showing a roasting pan according to a second embodiment of the present invention.

Figure 15b is a plan view for explaining the heat induction rise pipe and the crater applied to the direct roasting pan according to a second embodiment of the present invention.

Fig. 15C is a sectional front view (sectional view taken along line A-A in Fig. 15A) showing a direct roasting pan according to a second embodiment of the present invention.

Fig. 15D is a side sectional view (cross section taken along line B-B in Fig. 15A) showing a direct roasting pan according to a second embodiment of the present invention.

Fig. 15E is a sectional front view (sectional view taken along line A-A in Fig. 15A) in the case where the direct roasting pan according to the second embodiment of the present invention is used as a low cost.

Fig. 15F is a sectional front view (sectional view taken along the line A-A in Fig. 15A) in the case where the direct roasting pan according to the second embodiment of the present invention is used as a fire.

Fig. 15G is a sectional front view (sectional view taken along line A-A in Fig. 15A) in the case where the direct roasting pan according to the second embodiment of the present invention is used as a medium fire.

As a best mode for carrying out the present invention, a lid such as fresh pork (pork in a low temperature state) is mounted on the bottom surface 11 of the pan 10, and then the lid 20 is covered as an initial fire. It is to quickly fill the cooking space with the heat pressure and to cook the food again with medium heat, and then to adjust the cooking temperature with low heat to cook or bake. In this process, the outer heat buffer passage (13b) is the heat of the cooking space. When the pressure is strong [in the case of a strong fire], the heat is reversed and discharged downward, and when the heat pressure in the cooking space is weak [in the case of a low fire], the external air (oxygen) is introduced to maximize the amount of heat as a complete combustion of the gas. Cooking and roasting of foods are realized with optimized calories.

A preferred embodiment of the roasting pan according to the present invention will be described with reference to the drawings, and a plurality of embodiments may exist, and through these embodiments, the objects, features, and advantages of the present invention can be better understood. Will be.

Fig. 13 is a perspective view showing a direct roasting pan according to the present invention, and reference numeral S is a handle mounted on the fan 10.

The roasting pan according to the present invention is set on the burner (H1) of the heater (H), such as a burner or gas range as shown in Figure 13 and the bottom surface 11 and the outer wall 12 for receiving and protecting the food It basically includes a fan 10 having a structure, which is covered with a lid 20 on the fan 10.

Various foods, such as meat such as beef or pork, fish such as fish, vegetables such as sweet potatoes and potatoes, rice cakes such as sputum mochi or injeolmi, are mounted on the bottom surface 11 of the pan 10 while being mounted on the outer wall 12. It is covered by the lid 20 at the same time to be cooked or baked as conductive heat and radiant heat, and the outer wall 12 including the lid 20 to discharge the heat of the cooking space therein in the usual heat discharge hole (20a) This can be arranged.

FIG. 14A is an exploded perspective view illustrating a roasting pan according to a first embodiment of the present invention, and FIG. 14B is a plan view illustrating a heat induction pipe and a crater applied to the roasting pan according to the first embodiment of the present invention. .

According to the first embodiment of the present invention, the fan 10 has a longitudinal width W1 and a crater (smaller than the diameter L1 of the crater H1) at the center of the bottom surface 11 as shown in FIGS. 14A and 14B. The core component includes a heat induction riser 13 having a horizontal width W2 larger than the diameter L1 of H1) and having a central heat inflow passage 13a and an outer heat buffer passage 13b. 13 may be formed in a rectangular or elliptical shape while maintaining the vertical width W1 and the horizontal width W2, and may be formed in a crisscross shape if necessary.

14C is a front sectional view showing a direct roasting pan according to a first embodiment of the present invention, and FIG. 14D is a side sectional view showing a direct roasting pan according to a first embodiment of the present invention.

The biggest core technology of the first embodiment of the present invention is the heat induction riser 13 formed in the bottom surface 11 of the fan 10, which is shown in Figs. 14A to 14D. As shown, the central heat inflow passage 13a and the outer heat buffer passage 13b have a longitudinal width W1 smaller than the diameter L1 of the crater H1 and a width W2 larger than the diameter L1 of the crater H1. Will be equipped.

At this time, the bottom surface 11 is provided with a heating area (11a) to target the flame from the fireball (H1) by the heat induction rise pipe 13 to provide sufficient conductive heat to the food, the lid 20 is heat induction The flame introduced through the riser 13 is diffracted to reflect and convection to provide sufficient radiant heat to the food.

FIG. 14E is a front sectional view in the case of using the roasting pan according to the first embodiment of the present invention as a weak fire, and FIG. 14F is a front sectional view in the case of using the roasting pan according to the first embodiment of the present invention as a strong fire.

More specifically, the central heat inflow passage (13a) is a region smaller than the diameter (L1) of the fireball (H1) to allow all the flames emitted from the fireball (H1) along the rising surface of the heat induction riser (13). It serves as a guide, the outer heat buffer passage (13b) is an area larger than the diameter (L1) of the crater (H1) when the heat pressure of the space under the pan 10 and the lid 20, that is, the cooking space is small [ In case of low light] As shown in FIG. 14E, external air (oxygen) can be introduced together to maximize the amount of heat applied to the food as the complete combustion of the gas. So that the outside and inside of the food can be cooked and baked evenly with the conduction heat], while the heat pressure in the cooking space is large [in case of a strong fire] so that the heat inside can be discharged downward as shown in FIG. 14F. By fire [6 Ever, and the surface is discharged downward to open it may discard the other to advance the outer heat buffer passage (13b) before the screwing of the food cooked by the same] is to minimize the phenomenon that the cooking water before discarding other fully before they ripen.

As a result, in the first embodiment of the present invention, a food such as fresh pork (pork in a low temperature state) is mounted on the bottom surface 11 of the pan 10, and then the lid 20 is covered with the initial fire. It is to quickly fill the cooking space with the heat pressure and to cook the food again with medium heat, and then to adjust the cooking temperature with low heat to cook or bake. In this process, the outer heat buffer passage (13b) is the heat of the cooking space. When the pressure is strong [in the case of a strong fire], the heat is reversed and discharged downward, and when the heat pressure in the cooking space is weak [in the case of a low fire], the external air (oxygen) is introduced to maximize the amount of heat as a complete combustion of the gas. Cooking and roasting of foods are realized with optimized calories.

14G is a sectional front view in the case of using the direct roasting pan according to the first embodiment of the present invention as medium heat.

The flames for cooking food according to the first preferred embodiment of the present invention are mostly medium fire, and in the case of such a medium fire, the cooking space is prepared by cooking such as initial fresh (low temperature) pork or chicken as shown in FIG. Since the heat pressure of the weak state, the outer heat buffer passage (13b) is introduced into the outside air (oxygen) with the flame of the central heat inlet passage (13a) to enable the complete combustion of the gas sufficient heat (to the lid 20) Diffraction reflection and convection sufficient radiation heat] can be applied to the food, the heat pressure of the cooking space is converted to a strong state when the food is received to some extent radiant heat, the outer heat buffer passage (13b) It allows the heat to be discharged downward, minimizing the burning of the surface of the food first.

As a result, the outer heat buffer passage 13b in the medium fire state has a sharp competition between the alternating and variable forces of the gas and the exhaust of the internal heat due to the inflow of external air according to the heat pressure environment of the cooking space. It is the core technology of the present invention to enable proper roasting and ripening.

In addition, due to sufficient conductive heat by the heating zone 11a targeting the flame from the fireball H1, the food can be cooked or baked three-dimensionally together with the radiant heat generated by direct fire.

As a result, according to the first embodiment of the present invention, the heat discharge hole 20a serves to discharge the heat of the cooking space by the predetermined size, and the central heat inflow passage 13a of the heat induction rise pipe 13 is provided. The function of injecting the flame, that is, direct fire, from the fireball H1, but the outer heat buffer passage 13b is the inlet of the outside air and the downward discharge of the internal heat due to the environment of the cooking space, that is, the strength and weakness of the heat pressure. It has the specificity as to perform the variable exchange function to perform the baking and cooking with more light, delicious and optimized calories without burning the food (with the smell and smoke disappearing as well).

15A is an exploded perspective view illustrating a roasting pan according to a second embodiment of the present invention, and FIG. 15B is a plan view illustrating a heat induction riser and a crater applied to the roasting pan according to a second embodiment of the present invention. .

According to the second embodiment of the present invention, the fan 10 has a diameter smaller than the diameter L1 of the crater H1 at the center of the bottom surface 11 as shown in FIGS. 15A and 15B. The outer heat buffer having a central heat inflow passage 13a having L2) and extending radially longer from the central heat inflow passage 13a radially longer than the diameter L1 of the fireball H1. And a heat induction riser (13) having a passage (13b).

15C is a sectional front view (a cross-sectional view taken along line AA of FIG. 15A) showing the direct roasting pan according to the second embodiment of the present invention, and FIG. 15D is a side sectional view showing the direct roasting pan according to the second embodiment of the present invention (FIG. BB line sectional drawing of 15a).

The biggest core technology of the second embodiment of the present invention is the heat induction riser 13 formed on the bottom surface 11 of the fan 10, which is shown in FIGS. 15A to 15D. As described above, the central heat inflow passage 13a having a diameter L2 smaller than the diameter L1 of the fire zone H1 is radially smaller from the central heat inflow passage 13a, and at the same time, the fireball is gradually smaller. It has an outer heat buffer passage 13b extending longer than the diameter L1 of (H1).

FIG. 15E is a cross sectional front view (sectional view taken along line BB of FIG. 15A) when the roasting pan according to the second embodiment of the present invention is used as a weak fire, and FIG. 15F illustrates the fire roasting pan according to the second embodiment of the present invention. It is a front sectional view (BB line sectional drawing of FIG. 15A) at the time of using as.

More specifically, the central heat inflow passage (13a) is a region smaller than the diameter (L1) of the fireball (H1) to allow all the flames emitted from the fireball (H1) along the rising surface of the heat induction riser (13). The outer heat buffer passage 13b serves as a guide and extends longer than the diameter L1 of the fireball H1 while the width W3 decreases radially from the central heat inflow passage 13a and extends longer than the fan 10. When the heat pressure of the space under the lid 20, that is, the cooking space is small, as shown in FIG. 15E, external air (oxygen) can be introduced together to maximize the amount of heat applied to the food as a complete combustion of gas. In the case of high heat pressure in the cooking space, as shown in FIG. 15F, the inner space of the cooking space is large enough to provide sufficient radiant heat as a complete combustion of the gas in low heat, so that the outside and inside of the food can be cooked on the inside and outside of the food. The heat of the downwards So that the surface can be burned before the meat is cooked in the case of a strong fire, so the heat can be discharged downward to the outer heat buffer passage (13b). Minimize discards.

As a result, in the second embodiment of the present invention, a food such as fresh pork (pork in a low temperature state) is mounted on the bottom surface 11 of the pan 10, and then the lid 20 is covered with the initial fire. The heat pressure is quickly filled in the cooking space, and the food is cooked again as a medium heat, and then the low heat can be adjusted to cook or bake the food. In this process, the outer heat buffer passage 13b is the heat of the cooking space. When the pressure is strong [in the case of a strong fire], the heat is reversed and discharged downward, and when the heat pressure in the cooking space is weak [in the case of a low fire], the external air (oxygen) is introduced to maximize the amount of heat as a complete combustion of the gas. Cooking and roasting of foods are realized with optimized calories.

Fig. 15G is a sectional front view (sectional view taken along line B-B in Fig. 15A) when the direct roasting pan according to the second embodiment of the present invention is used as a medium fire.

Flames for cooking food according to a second preferred embodiment of the present invention is mostly medium fire, in the case of such a medium fire as shown in Figure 15g the cooking space by the initial fresh (low temperature) food such as pork or chicken Since the heat pressure of the weak state, the outer heat buffer passage (13b) is introduced into the outside air (oxygen) with the flame of the central heat inlet passage (13a) to enable the complete combustion of the gas sufficient heat (to the lid 20) Diffraction reflection and convection sufficient radiation heat] can be applied to the food, the heat pressure of the cooking space is converted to a strong state when the food is received to some extent radiant heat, the outer heat buffer passage (13b) It allows the heat to be discharged downward, minimizing the burning of the surface of the food first.

As a result, according to the second embodiment of the present invention, the heat discharge hole 20a serves to discharge the heat of the cooking space by the predetermined size, and the central heat inflow passage 13a of the heat induction rise pipe 13 is provided. The function of injecting the flame, that is, direct fire, from the fireball H1, but the outer heat buffer passage 13b is the inlet of the outside air and the downward discharge of the internal heat due to the environment of the cooking space, that is, the strength and weakness of the heat pressure. It has the specificity as to perform the variable exchange function to perform the baking and cooking with more light, delicious and optimized calories without burning the food (with the smell and smoke disappearing as well).

According to the first and second embodiments of the present invention, the bottom surface 11 of the fan 10 has a height of a low and medium low external shape up to the heat-induced rise pipe 13. The juice or oil extracted from the so as to be accumulated to the outside of the bottom surface 11 and at the same time the flame of the fireball (H1) to flow naturally to the heat-induced rise pipe (13).

On the other hand, the lid 20 is a reflection plate 21 for diffracting and reflecting the flame introduced from the heat induction riser 13 downward, and a closed heat storage space (CK) spaced apart from the reflection plate 21 and isolated from the outside Between the intermediate plate 22 having the intermediate heat discharge hole 22b along the edge and the delay space JK spaced apart from the intermediate plate 22 and delaying the discharge of the flame at the same time. The upper plate 23 having the final heat discharging hole 23b in the upward direction may be included while being merged in a placed state.

Reflector 21 for diffracting and reflecting the flame introduced from heat-induced riser 13 downward is completely isolated from the outside by delay space JK and heat storage space CK so that it is not affected at all by external temperature. At the same time, as the temperature of the cooking space increases, the heat of the heat storage space CK and the delay space JK rises together, so that the reflector 21 receives heat in all directions. Maximized further by the heat storage of the space CK] By maximizing the radiant heat and the reflected heat, the food can be baked or cooked more efficiently, and after targeting the food in the cooking space, the intermediate heat discharge hole 22b and the delay space Heat exiting the final heat discharge hole 23b via JK receives the heat of the heat storage space CK and completely burns the odor fine particles to minimize odor generation to the outside, and furthermore, the closed heat storage space. (CK) for The swash plate 21 is so incorporated in the middle plate 22 is a fear become jammed between the foreign matter as in the prior art reflective plate 21 and the intermediate plate 22 is not at all it is possible to allow a clean administration and cooked in the cleaning easiness.

In particular, even if the user opens the lid 20 to check the degree of roasting of food, the heat storage space CK remains closed, so that the heat in the heat storage space CK does not occur at all. As soon as the lid 20 is closed, it is possible to continuously irradiate the food without losing high-temperature radiant heat through the reflector 21, thereby maximizing cooking efficiency, that is, thermal efficiency [at this time, the heat storage space (CK) It is also possible to configure a double triple of the will be within the scope of the technical idea of the present invention].

At this time, the intermediate plate 22 is supported by the outer wall 12 and ascends toward the center and has an intermediate jaw line 22c, and the reflecting plate 21 is supported by the outer edge 21b on the intermediate jaw line 22c. While rising toward the center, the upper plate 23 can be designed to be supported on the outer upper portion of the intermediate plate 22 so that the intermediate heat discharge hole 22b communicates with the delay space JK (intermediate plate 22). It is a matter of course that the reflection plate 21 and the upper plate 23 can be welded in the center thereof, preferably, the first coupling hole 21a formed in the reflection plate 21 and the second plate formed in the intermediate plate 22. The coupling hole 22a, the third coupling hole 23a formed in the upper plate 23, and the first coupling hole 21a, the second coupling hole 22a, and the third coupling hole (below the reflective plate 21). A bolt 31 fitted into the 23a and a handle 32 screwed to the bolt 31 from the upper plate 23 may be included.

The upper plate 23 and the middle plate 22 can be simply and easily combined as the handle 32 and the bolt 31 while the middle plate 22 is supported on the outer wall 12 of the fan 10. By doing so, it is possible to realize the simplicity of appearance and assembly.

At this time, the outer edge 21b of the reflector 21 is seamed to provide a volume 21c to minimize the occurrence of scratches when assembling the reflector 21 and the intermediate plate 22, and the heat storage space CK. Of course, it is possible to make the size of the relatively larger.

In addition, the bolt 31 is fitted with the lower washer 33 interposed therebetween at the lower portion of the reflector 21, and is fitted with the upper washer 34 interposed therebetween at the upper portion of the upper plate 23 to be coupled to the handle 32. To be possible.

Briefly describing the operation of the direct-heat grilling pan according to the present invention having the above configuration is as follows.

First, the pan 10 is placed on the stove (H1) of the gas range or burner, and a food such as chicken or pork or sweet potato or potato rice cake is placed and the lid 20 is covered.

In addition, the cold energy of the food, which is maintained at a relatively low temperature as the initial fire, is removed, and when the heat pressure of the cooking space is filled to some extent, the fire is switched to medium heat to continue roasting.

In the case of a medium fire, the heat pressure of the cooking space is weak due to foods such as fresh (low temperature) pork or chicken, so that the outer heat buffer passage 13b passes the outside air (oxygen) to the central heat inflow passage 13a. It is introduced together with the flames of the gas to enable the complete combustion of the gas so that sufficient heat (sufficient radiant heat condensed and reflected by the reflector 21 of the lid 20) can be applied to the food, and the food is radiated to some extent. Since the heat pressure of the cooking space is converted to a strong state when receiving, the outer heat buffer passage 13b allows the internal heat to be discharged downward to minimize the phenomenon that the surface of the food burns out first.

As described above, the outer heat buffer passage 13b in a medium fire state has a sharp competition between alternating and variable gases such as complete combustion of gas by the inflow of external air and discharge of internal heat according to the heat pressure environment of the cooking space. Proper roasting and cooking is possible.

At this time, the flame and hot air cooked with the food are burned with the heat of the heat storage space CK through the delay space JK through the intermediate heat discharge hole 22b, and the odor particulates or smoke are burned to generate odor and smoke to the outside. Can be minimized.

Afterwards, the food is cooked to the deep inside with the efficient radiant heat as the low heat and low combustion by converting it into low heat, and the outer heat buffer passage 13b has an external air inflow and inside due to the strong and weak heat pressure. By performing a variable exchange function called downward discharge of heat, it is possible to bake or cook more lightly and deliciously without burning food.

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.

Claims

The fan 10, which is set on the crater H1 of the heater H and has a bottom surface 11 and an outer wall 12 for receiving and protecting food, and a lid 20 for covering the fan 10, In the direct-heat grill pan to include,

The fan 10 has a longitudinal width W1 smaller than the diameter L1 of the crater H1 and a horizontal width W2 larger than the diameter L1 of the crater H1 at the center of the bottom surface 11. And a heat induction rise pipe (13) having a central heat inlet passage (13a) and an outer heat buffer passage (13b).
The method of claim 1,

The heat induction rise pipe 13 is a direct roast grill, characterized in that consisting of a square or oval.
The fan 10, which is set on the crater H1 of the heater H and has a bottom surface 11 and an outer wall 12 for receiving and protecting food, and a lid 20 for covering the fan 10, In the direct-heat grill pan to include,

The fan 10 has a central heat inflow passage 13a at the center of the bottom surface 11 with a central heat inflow passage 13a having a diameter L2 smaller than the diameter L1 of the crater H1. And a heat-induced rise pipe (13) having an outer heat buffer passage (13b) extending radially from the width W3 and gradually longer than the diameter (L1) of the crater (H1). Direct grill grill.
The method according to any one of claims 1 to 3,

The bottom surface 11 has a heating area (11a) to target the flame from the crater (H1) by the heat induction pipe 13 to provide conduction heat to the food,

The lid (20) is a direct roasting pan, characterized in that the diffraction and convection of the flame introduced through the heat induction rise pipe (13) to provide radiant heat to the food.
The method according to any one of claims 1 to 3,

The lid 20 is a direct roast grill, characterized in that provided with a heat discharge hole (20a).
The method according to any one of claims 1 to 3,

The bottom surface (11) is a direct-fired roasting pan, characterized in that it has a height of the middle and outer low (middle high external shape).
The method according to any one of claims 1 to 3,

The lid 20 is

A reflection plate 21 for diffracting and reflecting the flame introduced from the heat-induced rise pipe 13 downward;

Intermediate plate 22 having an intermediate heat discharge hole 22b along the edge while coalescing in a state with a closed heat storage space CK spaced apart from the reflecting plate 21 and isolated from the outside at the same time;

And a top plate 23 having a final heat discharge hole 23b in an upward direction while being merged in a state in which the delay space JK is spaced apart from the intermediate plate 22 and at the same time delaying the discharge of the flame. Direct grill grill.
The method of claim 7, wherein

The intermediate plate 22 is supported by the outer wall 12 and ascends toward the center and has an intermediate jaw line 22c.

The reflector 21 is raised toward the center while the outer edge 21b is supported by the middle jaw line 22c,

The upper plate (23) is a roasting pan, characterized in that supported on the outer upper portion of the intermediate plate (22) so that the intermediate heat discharge hole (22b) in communication with the delay space (JK).
The method of claim 8,

And a volume portion (21c) by seaming the outer edge (21b) of the reflecting plate (21).
The method of claim 8,

A first coupling hole 21a formed in the reflector plate 21,

A second coupling hole 22a formed in the intermediate plate 22;

A third coupling hole 23a formed in the upper plate 23,

A bolt 31 fitted into the first coupling hole 21a, the second coupling hole 22a, and the third coupling hole 23a in the lower portion of the reflecting plate 21;

The roasting pan, characterized in that it comprises a handle (32) screwed to the bolt (31) at the top of the top plate (23).
The method of claim 10,

The bolt 31 is fitted with the lower washer 33 interposed therebetween at the bottom of the reflector 21, and is fitted with the upper washer 34 interposed therebetween at the top of the upper plate 23. Nonwoven grill, characterized in that coupled to.
The heat induction rise pipe which is set on the burner H1 of the heater H and has the bottom surface 11 and the outer wall 12 which accommodates and protects the food and introduces the flame ejected from the burner H1 ( In the direct-heat roasting pan which comprises the fan 10 provided with 13, and the lid 20 which covers the said fan 10,

The lid 20 is

A reflection plate 21 for diffracting and reflecting the flame introduced from the heat-induced rise pipe 13 downward;

Intermediate plate 22 having an intermediate heat discharge hole 22b along the edge while coalescing in a state with a closed heat storage space CK spaced apart from the reflecting plate 21 and isolated from the outside at the same time;

And a top plate 23 having a final heat discharge hole 23b in an upward direction while being merged in a state in which the delay space JK is spaced apart from the intermediate plate 22 and at the same time delaying the discharge of the flame. Direct grill grill.
The method of claim 12,

The intermediate plate 22 is supported by the outer wall 12 and ascends toward the center and has an intermediate jaw line 22c.

The reflector 21 is raised toward the center while the outer edge 21b is supported by the middle jaw line 22c,

The upper plate (23) is a roasting pan, characterized in that supported on the outer upper portion of the intermediate plate (22) so that the intermediate heat discharge hole (22b) in communication with the delay space (JK).
The method of claim 13,

And a volume portion (21c) by seaming the outer edge (21b) of the reflecting plate (21).
The method of claim 13,

A first coupling hole 21a formed in the reflector plate 21,

A second coupling hole 22a formed in the intermediate plate 22;

A third coupling hole 23a formed in the upper plate 23,

A bolt 31 fitted into the first coupling hole 21a, the second coupling hole 22a, and the third coupling hole 23a in the lower portion of the reflecting plate 21;

The roasting pan, characterized in that it comprises a handle (32) screwed to the bolt (31) at the top of the top plate (23).
The method of claim 15,

The bolt 31 is fitted with the lower washer 33 interposed therebetween at the bottom of the reflector 21, and is fitted with the upper washer 34 interposed therebetween at the top of the upper plate 23. Nonwoven grill, characterized in that coupled to.