WO2016108563A2

WO2016108563A2 - Direct fire steaming grill

Info

Publication number: WO2016108563A2
Application number: PCT/KR2015/014381
Authority: WO
Inventors: 안상철
Original assignee: 안상철
Priority date: 2014-12-31
Filing date: 2015-12-29
Publication date: 2016-07-07
Also published as: WO2016108563A3

Abstract

The present invention relates to a direct fire steaming grill capable of preventing food from burning, enhancing flavor, and minimizing odor and smoke, thereby increasing user convenience. The direct fire steaming grill, according to the present invention, comprises: a main body including a center portion which bulges upward and provided at the center with a through-hole through which a heat source is supplied, a water accommodating portion continuously formed on the outer side of the lower end of the center portion, and an edge part protruding upward from the outer side of the water accommodating portion; an oil collector, which is inserted inside the main body and is provided at the center with an insertion hole so that the center portion can penetrate therethrough, wherein on the outer side of the insertion hole an oil accommodating portion, which is recessed so as to fit into the water accommodation portion and is provided with at least one ventilation hole, is continuously formed, and wherein an outer circumference continuously formed on the outer side of the oil accommodation portion protrudes upwards so as to fit the edge part of the main body; a fire distributor seated on top of the center portion of the main body and provided with a vortex slot so that flames rising through the through-hole on the center portion create a vortex; and a grill pan which is fixed by placing an outer frame on the outer circumference of the oil collector and is provided with a plurality of connection frames on the inside of the outer frame.

Description

Grilled Steam Grill

The present invention relates to a grilled steam fire plate that improves the taste without burning food, and to improve the user's convenience by minimizing the occurrence of smell and smoke.

In general, when cooking meat or fish in a direct fire method, since the meat quality is improved and the taste is light due to the direct heat, the cooked food is excellent, and most people prefer the direct fire method. The fire plate is being used.

The type of fire plate includes a fire plate perforated with firework, a grill made with a number of flesh lattice forms, or a fire plate without a firework perforation. The heat source is charcoal or gas fire. The same various heating media are used.

In the case of grilling meat in the form of a grilled plate or grill having a chemical hole, the cooking medium can be cooked by a direct fire method in which the fire medium of the heating medium directly heats the meat through the space formed in the grill. The Republic of Korea Patent No. 10-1325614 "non-fire grill plate" has already been disclosed.

However, the meat is quickly and easily baked by the fire medium of the heating medium to feel the taste of the meat according to the fire, but the conventional grill has the following problems.

First, the meat is easily burned by direct heating of the heating medium during roasting, and after a certain time, the meat is vaporized and the meat quality is degraded, making it difficult to eat.

Second, as the oil generated from meat falls onto the heating medium, smoke and odor are generated by instant ignition of the heating medium, and there is a serious problem of inhaling harmful substances generated while meat is burning.

Third, the meat is a lot of fat because there is a lot of oil, there is a problem that the grill itself becomes difficult.

Therefore, the present invention has been devised to solve the above problems, the food is not burnt by using steam, the taste is good, there is little generation of smoke from the food, easy to clean and maintain the product The purpose of providing a roasting steam plate is included.

The technical problem to be solved by the present invention does not need to be limited to the technical problem mentioned above, and other technical problems that are not mentioned are clearly to those skilled in the art from the following description. It can be understood.

As a means for solving the above problems, the grill fired steam plate according to the present invention is projected upward and the center of the water receiving portion and the water receiving portion is formed in succession to the center and the bottom of the center formed through-holes for supplying the heat source The main body is composed of a rim that protrudes upward from the body, the fitting hole is formed in the center to penetrate through the center and recessed to the outside of the fitting hole inherent in the water receiving portion, the oil receiving portion is provided with one or more vent holes in succession The outer periphery is formed and is continuously formed to the outside of the oil receiving portion is provided with a vortex slot so that the flame rises through the through hole in the center of the drip tray, which is mounted on the center of the main body and protrudes upwards The outer frame is placed and fixed on the outer circumference of the flame distributor and drip tray. And it includes a baking plate that is provided with a plurality of connecting frames into the inside of the outer frame.

Preferably, the stepped portion is further provided with a stepped portion at the rim of the main body so that the end bent at the outer circumference of the sump is raised and fixed.

The through hole is formed in a circular shape and a support plate on which the flame distributor is rotatably coupled is installed.

A pin hole is formed at the center of the support plate, and a pin penetrating the center is installed at the flame distributor so that the lower end of the pin is rotatably assembled to the pin hole.

The flame distributor is formed in a circular plate shape is characterized in that the upwardly curved toward the outside.

Flame distributor is formed by overlapping the two-layer fired steam fire plate, characterized in that the vortex of the lower and the vortex of the upper vortex is formed to cross each other.

The support plate has a circular shape corresponding to the through hole, and the surface is provided with a plurality of holes.

The support plate has a predetermined width and length, and the cross surface and the space except the cross are formed to be open, and are formed in pairs so as to be rotatably overlapped with each other inside the through hole.

The vent hole of the sump is formed at the side of the oil receiving part facing the fitting hole.

The vortex cavities of the flame distributor are arranged radially and consist of arcs that are bent in the same direction.

The connecting frame of the guiding plate is connected to the inner periphery of the outer frame and is composed of a plurality of transverse spaces spaced apart from each other.

The connecting frame of the guiding plate is connected to the opposite inner circumference of the outer frame and is composed of a plurality of transverse and longitudinal spaces spaced apart from each other.

The guiding plate is provided with a pair of supports connected to each other perpendicular to the inner circumference of the circular outer frame and connected to each other vertically, and the center of the support is provided with a blocking plate for dispersing outwards while blocking the flame, between the outer frame and the blocking plate It is fixed to the support is provided with a plurality of connecting frames arranged in a concentric circle around the blocking plate.

The connecting frame is configured to be provided with inclined surfaces on both opposite sides which are gradually opened from the upper edge toward the lower side.

The connecting frame is configured to gradually increase in thickness as it moves away from the center.

Protruding upwardly formed on the outer side of the main body includes a water supply portion connected to the water receiving portion and a water supply cover hinged to the inlet of the water supply.

The present invention is a lid can be installed on the upper side of the grilling plate is possible to grill as well as various dishes such as steaming, the oil generated from the cooking oil splashes or smoke and smell as falling into the oil receiving portion of the drip tray It is possible to prevent it from being cooked, and through the convection of steam, the cooking temperature can be effectively controlled and cooked on the outside and inside evenly while the food is not burned and the juice is kept, and the cleaning of the product is easy. Frequent replacement reduces labor costs.

In addition, it is possible to effectively distribute the heat source applied to the food through the flame distributor, and to simply adjust the thermal power to increase the cooking efficiency of the food, and various harmful substances such as dust, formaldehyde, benzopyrene, etc. It can minimize the occurrence of has an effect that can be used environmentally.

In addition, since the effects of the present invention described above are naturally manifested by the configuration of the described contents irrespective of whether or not the inventor recognizes them, the above-described effects are only some effects according to the described contents, and all the effects which the inventors have grasped or existed. It should not be accepted that it is listed.

In addition, the effects of the present invention should be further grasped by the entire description of the specification, even if not described in explicit sentences even those having ordinary skill in the art to which the description belongs belong Any effect that can be recognized as should be seen as an effect described herein.

1 is an exploded perspective view illustrating the configuration of a direct-fired steam fire plate according to an embodiment of the present invention.

Figure 2 is a cross-sectional view illustrating the oil sump of the roasting steam fire plate in accordance with an embodiment of the present invention.

3 and 4 are a plan view illustrating a flame distributor operating state of the roasting steam plate in accordance with an embodiment of the present invention.

Figure 5 is a front view showing a flame distributor and the support plate of the roasting steam fire plate according to an embodiment of the present invention.

6 is a front view illustrating an example in which a flame distributor of the direct roast steam plate is formed in duplicate according to an embodiment of the present invention.

FIG. 7 is a cross-sectional view illustrating a roasting plate used in a roasting steam fire plate according to an embodiment of the present invention. FIG.

8 is a plan view showing another embodiment of the roasting plate used in the grill fired steam plate according to the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The embodiments to be described below are intended to be described in detail so that those skilled in the art to which the present invention pertains can easily carry out the invention, and thus the technical spirit and scope of the present invention are limited. It does not mean.

In addition, the size or shape of the components shown in the drawings may be exaggerated for clarity and convenience of description, terms specifically defined in consideration of the configuration and operation of the present invention will vary depending on the intention or custom of the user or operator It should be understood that definitions of these terms should be made based on the contents throughout the specification.

The grilled steam fire plate according to the present invention can be carried out as follows.

1 is an exploded perspective view illustrating a configuration of a roasting steam plate in accordance with an embodiment of the present invention, Figure 2 is a cross-sectional view illustrating the oil sump of the roasting steam plate in accordance with an embodiment of the present invention.

1 to 2, the direct roasting steam plate in accordance with the present invention is provided with a water receiving portion so that a predetermined amount of water can be accommodated to the outside of the central portion, and is assembled inside such a body and provided with an oil receiving portion There are largely divided into components including a drip tray, a flame distributor installed at the center of the main body, and a roasting plate assembled to the drip tray so as to be positioned at a spaced upper portion of the flame distributor.

Hereinafter, each configuration described above will be described in detail.

3 and 4 are plan views illustrating the operation of the flame distributor of the roasting steam plate in accordance with an embodiment of the present invention, Figure 5 is a flame distributor of the roasting steam plate in accordance with an embodiment of the present invention support plate 6 is a front view illustrating an example in which a flame distributor of the roasting steam incubator according to an embodiment of the present invention is formed in duplicate, FIG. 7 is used in the roasting steam incubator according to an embodiment of the present invention. 8 is a cross-sectional view illustrating a roasting plate, and FIG. 8 is a plan view showing another embodiment of the roasting plate used in the roasting steam grill according to the present invention.

The main body 100 has an annular central portion 120 for upwardly protruding the heat source supplied from the bottom surface over the central portion thereof, and is recessed in a “U” shape at the lower outer circumference of the central portion 120 to approximately 1 L. Water receiving portion 110 that can store the water of the successive is formed, the outer side of such a water receiving portion 110 is formed in successive edge portion 130 having a predetermined height.

The central portion 120 of the main body 100 may be configured as a circular through hole 121, the through hole 121 may be used as it is, is fixed to the projection provided on the inner periphery of the through hole 121 The support plate 122 may be further installed.

The support plate 122 may have a circular shape that is smaller, equal to or larger than the through hole 121, and a plurality of holes are formed in the surface of the support plate 122 such that the heat source supplied from the lower portion may be moved upward through the hole of the support plate. Can be.

Another embodiment of the support plate 122 is formed of a circular plate, as shown in Figures 3 and 4, the surface is provided with a penetrated space except the surface intersecting the cross and the cross. A circular plate-like support plate 122 as described above is configured to overlap two, and two support plates 122 are rotatably provided to each other.

It is possible to adjust the amount of flame directed upward through the central portion 120 so that each support plate 122 rotates and the surface intersecting the cross and the penetrating space overlap or open each other.

The support plate 122 is preferably in the form of a thin plate each having a predetermined width, but may be implemented in a variety of shapes, such as the shape of a round bar, if necessary.

The support plate 122 and the flame distributor 300 to be described later may be separately configured and used to be assembled with each other, and as shown in the illustrated drawings, the flame distributor 300 and the support plate 122 become one assembled form and the support plate 122 Flame distributor 300 may be fixed to be rotatable from the center of the.

In an embodiment in which the flame distributor 300 is fixed to the upper portion of the support plate 122 so as to be rotatable, the pin hole 123 is formed at the center of the support plate 122, and the vertically up and down the center of the flame distributor 300 is provided. By installing the penetrating pin 320 and the pin 320 protruding from the lower end of the flame distributor 300 is coupled to the pin hole 123 of the support plate 122 is configured to rotate the flame distributor 300 from the support plate 122 can do.

The edge portion 130 positioned outside the water receiving portion 110 of the main body 100 may have a height higher than that of the central portion 120.

The edge portion 130 of the main body 100 is bent stepwise toward the outside to form the step portion 131, so that the outer circumference of the oil pan 200 to be described later to the step portion 131 of the edge portion 130 It can be configured to be firmly assembled to be seated.

Although the outer shape of the main body 100 is illustrated as a circle through the present embodiment, the shape of the main body 100 need not be defined as a circle, and may be modified into various shapes as necessary.

Water accommodated in the water accommodating part 110 of the main body 100 is heated by conduction by a heat source and naturally generates steam when the temperature reaches a constant temperature.

As illustrated in FIG. 1, a through hole is formed at one side of the side wall of the main body 100, and a water supply part 140, which is a passage extending upwardly inclined from the outside of the side wall of the main body 100, is formed.

The water supply unit 140 may supply water to the water holding unit 110 without interruption of cooking even while cooking using the direct-heat grilling steam plate in accordance with an embodiment of the present invention.

Preferably, the inlet of the water supply unit 140 is provided with a water supply cover 141 which is hinged, open the water supply cover 141 as needed to supply water and then close the water supply cover 141. do.

When water of about 1 L is accommodated in the water receiving part 110 of the main body 100, although the difference depends on the thermal power of the heat source, the generation of steam may be continued for about 1 hour, and the steam may be described later in the baking sheet 400 In response to the cooked food at), the food can be cooked at a temperature lower than the ignition point at which the food starts to burn.It keeps moisture of the food, minimizes the occurrence of smell and smoke, and reduces the occurrence of harmful substances. Reduce.

1 and 2, the sump 200 is fitted into the main body 100, and the fitting hole 210 is formed in the center so that the central part 120 of the main body 100 can be penetrated. It is formed, the outer periphery of the fitting hole 210 is formed in succession of the oil receiving portion 220 to receive the oil falling in the roughly "U" shape falling from the food, such an outer side of the oil receiving portion 220 The outer periphery having a predetermined height is formed successively, such an outer periphery is seated on the edge portion 130 of the body 100 described above.

The oil receiving part 220 of the oil receiving part 200 has a small amount of conduction from the heat source, so that the surface temperature of the oil receiving part 220 does not rise high.

In addition, to reduce the boiling or vaporization of the oil accommodated in the oil receiving portion 220 is provided with a vent hole 221 to be described later to aeration with the outside.

Therefore, even if the oil generated from the food falls into the oil receiving unit 220, the oil may come into contact with the surface of the oil receiving unit 220, and smoke or odor may not be generated. It can also be used in a state in which a predetermined amount of water is stored.

The oil receiving part 220 of the drip tray 200 may have one or more vent holes 221 formed on the opposite side, that is, the outer side opposite to the fitting hole 210, and the vent hole 221 may be formed. It may be formed on the inner side close to the fitting hole 210, or may be formed together on the inner side adjacent to the fitting hole 210 and the outer side facing the fitting hole 210.

Approximately 18 vent holes 221 formed in the oil receiving part 220 of the drip tray 200 are preferable, and the number and size or arrangement thereof need not be determined by any one. It can be modified.

When the water contained in the water receiving portion 110 of the main body 100 reaches a predetermined temperature under the influence of a heat source, steam is generated, and the steam is vented to the oil receiving portion 220 according to the convection phenomenon. After being discharged to go up to affect the food through the roasting plate 400 to be described later assembled on the upper portion of the oil receiving portion 220.

Drip tray 200 is formed so that the outer periphery stepped so that the outer frame 410 of the roasting plate 400 to be described later does not flow to such a stepped portion is accurately seated.

The oil pan 200 has its outer circumference formed in a double step so that the outer frame 410 of the roasting plate 400 to be described below is seated on the lower stepped part, and the cap 500 to be described later on the upper stepped part. The outer circumference is configured to be seated.

The fitting hole 210 formed at the center of the drip tray 200 is configured to be spaced apart from each other by forming an inner diameter thereof larger than the outer diameter of the central portion 120 of the main body 100, thereby forming the central portion 120 of the main body 100. The heat source supplied from is not to be maximized to the oil receiving portion 220.

The flame distributor 300 is installed in the central portion 120 of the body 100 described above, as shown in Figure 1 to be described later to place the heat source to be supplied through the central portion 120 of the body 100 to be described later ( 400), allowing the fire spread from below to spread evenly through the vortex.

Flame distributor 300 may be configured as a circular example, the heat source is supplied from the central portion 120 of the main body 100 is provided with a plurality of vortex cavities 310 on the bottom of the flame distributor 300 In the vortex through the surface of the vortex cavitation 310 is radiated upward.

As shown in FIGS. 3 to 5, the swirl distributor 310 cuts the surface of the flame distributor in the form of a slot in a slot form so as to be inclined upward and rotates through the swirl distributor 310. It is provided so as to receive a straight shape, as well as arcs or "S" shape, "L" shape and can be carried out in various ways.

Vortex chemicals 310 may be further provided with various types of induction wings to adjust the direction and amount of heat source is discharged.

Also preferably, as shown in FIG. 5, the flame distributor 300 formed in a circular plate shape is flamed into the vortex hole 310 which is provided with a strong fire power rising from the lower side so as to be curved upward toward the outer circumference. This may not be discharged sufficiently, or the phenomenon that the rotation of the flame distributor 300 is too fast is prevented.

In addition, in another embodiment, the flame distributor 300 may be formed to overlap with each other as shown in FIG. 6, and the lower vortex hole 310 and the upper vortex hole 310 are alternately formed.

Flame distributor 300 is provided with a dual heat with the effect of evenly mixed by the flame distributor 300 is rotated by the vortex phenomenon of the flame, increasing the heat discharged to the side between the lower plate and the upper plate of the heat It can double the circulation.

The flame distributor 300 is provided with a surface in which the support plate 122 provided in the central portion 120 of the main body 100 crosses in a cross shape with a predetermined width and length as in the above-described embodiment, except for the space It is open and is formed in a pair so as to be rotatably overlapping each other in the interior of the through-hole 121 to adjust the amount of flame supplied to the flame distributor 300 as described above.

Therefore, the user can be used to adjust the fire power required by properly rotating the support plate 122.

One side of the support plate 122 is further provided with a gripping portion of the protruding shape, if the rotation of the flame distributor 300 is required to adjust the thermal power, such a gripping portion is simply rotated in a state of holding by using a tool or the like to adjust Can be.

The roasting plate 400 is seated and assembled on the outer circumference of the sump 200 as shown in FIG. 7, and maintains a predetermined distance from the flame distributor 300 positioned below.

The roasting plate 400 may be composed of an outer frame 410 forming an outer shape, and a connection frame 420 installed in various forms inside the outer frame 410.

The baking plate 400 may be essentially horizontal or dome shaped, and the dome shape may be shaped to be recessed upward or downward.

The connecting frame 420 of the roasting plate 400 may be composed of one or more spaced apart transverse spaces connecting the opposite inner circumferences of the outer frame 410, and connect the opposite inner circumferences of the outer frame 410 to each other. The transverse and longitudinal cross may be configured to form a grid with each other.

The roasting plate 400 connects the circular outer frame 410 and the inner circumferential edges of the outer frame 410 in a straight line, and a pair of supports 430 are formed to cross each other, and a support ( In the center of the 430, the heat source supplied from the above-described flame distributor 300 is distributed to the outside, and a blocking plate of circular or various shapes for preventing oil generated from the food from falling directly to the flame distributor 300 ( 440 is formed.

A plurality of circular connection frames 420 are formed between the outer frame 410 and the blocking plate 440 so as to be mounted on the support 430 to be concentric.

The connecting frame 420 of the roasting plate 400 is formed in the shape or cross-section of the round bar is approximately "∧" shape is formed in the inclined surface on both sides of the opposite sides gradually widening toward the lower side from the top edge.

In this case, when the food is placed on the connection frame 420 of the "∧" shape, the food is in contact with the corner of the connection frame 420 and the contact between the connection frame 420 and the food The area is minimized to increase the heat transfer efficiency, and the food may be prevented from being pressed or easily burned on the connecting frame, and the food may be effectively drained of oil.

The plurality of connection frames 420 constituting the baking plate 400 is formed such that the width of the connecting frame 420 gradually widens from the center toward the outside when the baking plate 400 is viewed from above regardless of the shape.

In this case, as the heat conduction area of the connection frame 420 away from the center where the heat source is concentrated increases, the temperature of the connection frame 420 away from the center where the heat source is concentrated can be easily prevented.

That is, when the food is to be baked quickly, the food is placed on the connecting frame 420 close to the center of the baking plate 400, and the food is slowly baked, or at a constant temperature while preventing the baked food from cooling. If you want to keep warm, you can use the food placed on the connecting frame 420 located on the outer side away from the center.

The connecting frame 420 of the roasting plate 400 may be configured such that the thickness of the connecting frame 420 gradually increases toward the outside away from the center when the roasting plate 400 is viewed from above. In this case, the food placed on the connection frame 420 far from the center as described above is cooked more slowly than the food placed on the connection frame 420 located close to the center, and the heat can be maintained at an appropriate temperature. .

The connecting frame 420 of the roasting plate 400 may be configured to gradually increase in thickness as the width of the connecting frame 420 gradually increases toward the outside away from the center when the roasting plate 400 is viewed from above.

When the main body 100, the oil tray 200, the flame distributor 300, and the roasting plate 400 configured as described above are assembled with each other and used for cooking of the roasting method, and used for various steaming dishes, The main body 100, the oil tray 200, the flame distributor 300 and the baking plate 400 in a state of assembling the lid 500 provided with a handle 510 to the upper side of the oil tray 200 used Done.

Looking at the process of using the grill barbecue steam plate is configured as follows.

In the case of using the fire-fired steam burner according to the present invention using a gas burner or a gas stove, for example, the center of the bottom of the main body 100 and the center of the trivet are matched using a trivet provided with the gas burner or the gas stove. To fix it.

At this time, the bottom of the main body 100 may be further provided with a plurality of grooves to be easily fixed to the trivet.

Pour the appropriate amount of water into the water holding portion 110 of the main body 100 mounted on the trivet.

Subsequently, the support plate 122 on which the flame distributor 300 is rotatably coupled is placed on the central portion 120 of the main body 100. At this time, the pair of support plates 122 are appropriately rotated toward the flame distributor 300. Adjust the firepower supplied to the upper side as needed

Then, the sump 200 is assembled to the main body 100, and a small amount of water is poured into the oil receiving part 220 of the sump 200 according to a user's selection.

In the state in which the flame distributor 300 and the oil sump 200 are assembled in the main body 100, the roasting plate 400 is assembled to the upper part of the oil sump 200 and then preheated for 2 to 3 minutes.

In the heat source located in the lower flame rises through the through hole 121 and the support plate 122, the rising flame passes through the vortex flow 310 and the flame distributor 300 is rotated, by this action steam and Flame causes heating evenly in the lower portion of the roasting plate 400.

Then, put the desired food on the baking plate 400 and considering the standard time according to the cooking may be cooked to your liking.

As the cooking proceeds, the oil generated from the food drops down along the inclined plane of the connecting frame 420 of the roasting plate 400, and a blocking plate 440 is provided at the center of the roasting plate 400 so that the oil of the food is a flame distributor. The phenomenon of falling directly to 300 may be prevented.

The oil falling on the inclined surface of the connecting frame 420 of the roasting plate 400 falls on the oil receiving part 220 of the oil receiving part 200. At this time, the surface temperature of the oil receiving part 220 is not high and the oil falling is received. The phenomenon of burning or smoke coming in contact with the part 220 can be prevented, and if the water of the oil receiving part 220 is put in, the oil receiving part 200 can be easily washed after use, and the oil receiving part ( It is possible to more effectively control the phenomenon of burning oil or smoke falling on the 220).

The roasted food is cooked in the roasting plate 400 can be quickly cooked by moving to the central strong connection frame 420, roasted food is moved to the outer connecting frame 420 of the roasting plate 400 In addition, the temperature of the cooked food may be properly maintained while being slowly baked or baked while preventing burning.

On the other hand, the water contained in the water receiving portion 110 of the main body 100 in the process of roasting to generate a steam at an appropriate temperature under the influence of the heat source, this steam is the condensation phenomenon of the oil sump 200 Out of the vent 221 and then through the upper roasting plate 400 affects the food.

Therefore, the combination of the direct heat of the heat source and the indirect heat of steam to cook the food at an appropriate temperature to improve the taste of the food, reducing the occurrence of smell and smoke.

In addition, steam has an environmentally friendly effect as it reacts with various harmful substances generated in the cooking process to reduce harmful substances.

In addition, when the food is not a grilled form of steamed form, put the food to be steamed on the roasting plate 400 and cover the lid 500 may then complete an effective steamed food using a heat source and steam. .

Although the present invention has been described in connection with the above-mentioned preferred embodiments, it will be readily apparent to those skilled in the art that various modifications and variations are possible without departing from the spirit and scope of the invention, all such modifications and modifications being attached It is obvious that the claims belong to the claims.

It is economical because it can cook meat or fish by using steam in a direct fire method, and it is tasteless without burning, and there is little smoke generation from the food, and it is possible to provide a grilled steam fire plate that is easy to clean and maintain the product. There is an advantage.

(Explanation of reference numerals)

100: main body 110: water holding portion

120: center 121: through hole

122: support plate 123: pin ball

130: edge portion 131: stepped portion

140: water supply unit 141: water supply cover

200: drip tray 210: fitting hole

220: oil holding part 221: aeration hole

300: flame distributor 310: vortex chemical

311: cover 320: pin

400: roasting plate 410: outer frame

420: connecting frame 430: support

440: blocking plate 500: lid

Claims

A main body configured to protrude upward and have a center portion formed with a through hole through which a heat source is supplied, a water accommodation portion formed successively outside the lower end of the center portion, and an edge portion protruding upward from an outside of the water accommodation portion;

A fitting hole is formed in the center of the body and penetrates through the center thereof, and is recessed to the outside of the fitting hole so that the oil receiving portion having one or more vent holes is formed in succession while being embedded in the water receiving portion. The outer circumference successively formed to the outside is projected upward and the oil sump seated on the rim of the main body;

A flame distributor provided on the center of the main body and having a vortex cavitation so that a flame rising through the through hole of the center causes vortex; And

The grill is steam burner, characterized in that the outer frame is placed and fixed to the outer circumference of the drip tray and a roasting plate provided with a plurality of connection frames into the outer frame.
The method of claim 1,

The step portion is further provided with a stepped portion of the rim of the main body is a direct fire steam grill, characterized in that configured to be fixed by raising the end bent in the outer circumference of the drip tray.
The method of claim 1,

The through-holes are formed in a circular shape, the grill fire steam grill, characterized in that the support plate is rotatably coupled to the flame distributor is installed on the top.
The method of claim 3, wherein

A pin ball is formed in the center of the support plate and the flame distributor is installed in the flame penetrates the steam fire plate, characterized in that the lower end of the pin is rotatably assembled to the pin hole.
The method of claim 1,

The flame distributor is formed in the shape of a circular plate grilling steam fire plate, characterized in that the upwardly curved toward the outer circumference.
The method of claim 1,

The flame distributor is formed by overlapping the two-layer fired steam fire plate, characterized in that the vortex of the lower and the vortex of the upper is formed to cross each other.
The method of claim 3, wherein

The support plate has a circular shape corresponding to the through-holes, grill surface steam fire plate, characterized in that a plurality of holes are provided on the surface.
The method of claim 7, wherein

The support plate has a predetermined width and length is provided with a cross that crosses in a cross shape, the space except the surface is formed to be open, it is composed of a pair is installed so as to be rotatably overlapping each other in the interior of the through hole Grilled steam grill.
The method of claim 1,

The ventilation hole of the drip tray is grilled steam fire plate, characterized in that formed in the side portion facing the fitting hole in the oil receiving portion.
The method of claim 1,

Vortex of the flame distributor is fired steam grill plate, characterized in that the radial arrangement is arranged in a radial shape bent in the same direction.
The method of claim 1,

The connecting frame of the roasting plate is grilled steam fire plate, characterized in that composed of a plurality of transverse spaces which are connected to the inner circumference of the outer frame facing each other.
The method of claim 1,

The connecting frame of the roasting plate is grilled steam grill, characterized in that the plurality of transverse and longitudinal intervals are connected to the inner periphery of the outer frame is formed in an intersecting shape.
The method of claim 1,

The roasting plate is provided with a pair of supports are connected to each other perpendicularly intersecting the inner periphery of the circular outer frame is connected to each other, and the center of the support is provided with a blocking plate for dispersing outwards while blocking the flame,

Between the outer frame and the blocking plate is directly fired steam grill plate, characterized in that provided with a plurality of connection frames arranged in a concentric circle around the blocking plate while being fixed to the support.
The method of claim 1,

The connecting frame is fired directly fired steam grill, characterized in that the inclined surface is provided on both sides facing toward the lower gradually from the upper edge.
The method of claim 1,

The connecting frame is grilled steam fire plate, characterized in that configured to gradually become thicker away from the center.
The method of claim 1,

A water supply unit protruding upwardly on an outer side of the main body and connected to the water receiving unit; And

A water supply cover hinged to the inlet of the water supply;

Grilled steam grill, characterized in that it comprises a.