WO2012177036A2 - Plat à rôtir sur feu nu - Google Patents

Plat à rôtir sur feu nu Download PDF

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Publication number
WO2012177036A2
WO2012177036A2 PCT/KR2012/004857 KR2012004857W WO2012177036A2 WO 2012177036 A2 WO2012177036 A2 WO 2012177036A2 KR 2012004857 W KR2012004857 W KR 2012004857W WO 2012177036 A2 WO2012177036 A2 WO 2012177036A2
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WO
WIPO (PCT)
Prior art keywords
heat
plate
food
direct
grill
Prior art date
Application number
PCT/KR2012/004857
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English (en)
Korean (ko)
Other versions
WO2012177036A9 (fr
WO2012177036A3 (fr
Inventor
서선자
Original Assignee
Seo Seon Ja
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by Seo Seon Ja filed Critical Seo Seon Ja
Publication of WO2012177036A2 publication Critical patent/WO2012177036A2/fr
Publication of WO2012177036A9 publication Critical patent/WO2012177036A9/fr
Publication of WO2012177036A3 publication Critical patent/WO2012177036A3/fr

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/10—Frying pans, e.g. frying pans with integrated lids or basting devices
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/06—Lids or covers for cooking-vessels
    • A47J36/064—Lids or covers for cooking-vessels non-integrated lids or covers specially adapted for frying-pans
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/06—Lids or covers for cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/36—Shields or jackets for cooking utensils minimising the radiation of heat, fastened or movably mounted

Definitions

  • 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.
  • Patent No. 0664745 direct heating double-sided fan
  • FIG. 1 is a perspective view showing a direct heating double-sided fan according to the first-line patent document
  • 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 direct heating double-sided fan 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.
  • Patent Document Patent Application No. 2004-38921; Multipurpose Grilling Plate
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the portion 10 except the portion of the plate can be baked meat.
  • 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.
  • 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.
  • 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.
  • 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.
  • Patent No. 1041220 direct roasting oven
  • FIG. 9 is a perspective view showing a roasting oven according to the third line patent document
  • 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.
  • 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.
  • 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.
  • 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.
  • Patent No. 0690401 Cooker with odor remover
  • the cooker having an odor remover 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • heating and removal of odors of the food material 8 is performed.
  • wavelengths are longer than those of ordinary heat rays, reaching far distances and penetrating deeply inside the food material 8.
  • 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).
  • 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.
  • the 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
  • the guider plate 34 such as the fourth-line patent document
  • 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.
  • 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.
  • 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.
  • Patent No. 10-0590687 direct heating type cooking vessel
  • FIG. 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.
  • 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.
  • 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.
  • FIG. 1 is a perspective view showing a direct-heating double-sided fan according to the first line patent document.
  • 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. 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. 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.
  • 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.
  • FIG. 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 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.
  • 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.
  • 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
  • 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.
  • 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) 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]
  • external air oxygen
  • 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.
  • the outer heat buffer passage (13b) is the heat of the cooking space.
  • 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.
  • the outer heat buffer passage (13b) It allows the heat to be discharged downward, minimizing the burning of the surface of the food first.
  • 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.
  • the food can be cooked or baked three-dimensionally together with the radiant heat generated by direct fire.
  • 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.
  • a heat induction riser (13) having a passage (13b).
  • FIG. 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
  • 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.
  • 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).
  • 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. 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
  • 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.
  • 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.
  • 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.
  • 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.
  • the outer heat buffer passage 13b is the heat of the cooking space.
  • 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.
  • the outer heat buffer passage (13b) It allows the heat to be discharged downward, minimizing the burning of the surface of the food first.
  • 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.
  • the food can be cooked or baked three-dimensionally together with the radiant heat generated by direct fire.
  • 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).
  • 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 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.
  • the heat storage space CK remains closed, so that the heat in the heat storage space CK does not occur at all.
  • 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].
  • 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.
  • 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.
  • 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 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.
  • 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.
  • 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.
  • a food such as chicken or pork or sweet potato or potato rice cake is placed and the lid 20 is covered.
  • 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.
  • 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.
  • 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.
  • the food can be cooked or baked three-dimensionally together with the radiant heat generated by direct fire.
  • 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.
  • 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.
  • 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.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Baking, Grill, Roasting (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La présente invention concerne un plat à rôtir sur feu nu permettant de rôtir ou de cuire de manière facile et efficace une grande variété d'aliments comprenant de la viande telle que le bœuf ou le porc, du poisson, des légumes tels que des patates douces ou des pommes de terre, et des gâteaux de riz (ddeok) tels que des gâteaux de riz en barre (garaeddeok) ou des gâteaux de riz enrobés (injeolmi), sans transmettre les goûts ou générer d'odeurs ou de fumée.
PCT/KR2012/004857 2011-06-22 2012-06-20 Plat à rôtir sur feu nu WO2012177036A2 (fr)

Applications Claiming Priority (2)

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KR1020110060714A KR101064174B1 (ko) 2011-06-22 2011-06-22 직화 구이팬
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KR101670635B1 (ko) * 2016-05-16 2016-10-28 이영희 양면팬 탈취장치
KR101681465B1 (ko) * 2016-06-13 2016-12-02 서선자 직화 구이팬
KR101776838B1 (ko) * 2016-11-24 2017-09-08 서선자 직화 구이팬

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JPH11113755A (ja) * 1997-10-13 1999-04-27 Hirayama Kosuke 加熱調理鍋
KR20060079443A (ko) * 2004-12-31 2006-07-06 황주환 냄새제거기를 갖춘 조리장치
KR100907608B1 (ko) * 2008-06-09 2009-07-14 박준규 간편 조리기
KR100973193B1 (ko) * 2009-10-16 2010-07-30 주식회사 해피콜 직화 오븐
KR20110053591A (ko) * 2009-11-16 2011-05-24 서선자 직화 오븐기

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JPH11113755A (ja) * 1997-10-13 1999-04-27 Hirayama Kosuke 加熱調理鍋
KR20060079443A (ko) * 2004-12-31 2006-07-06 황주환 냄새제거기를 갖춘 조리장치
KR100907608B1 (ko) * 2008-06-09 2009-07-14 박준규 간편 조리기
KR100973193B1 (ko) * 2009-10-16 2010-07-30 주식회사 해피콜 직화 오븐
KR20110053591A (ko) * 2009-11-16 2011-05-24 서선자 직화 오븐기

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