WO2017039247A1 - Gril à charbon de bois permettant de griller des aliments directement au-dessus d'une chaleur élevée - Google Patents

Gril à charbon de bois permettant de griller des aliments directement au-dessus d'une chaleur élevée Download PDF

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Publication number
WO2017039247A1
WO2017039247A1 PCT/KR2016/009543 KR2016009543W WO2017039247A1 WO 2017039247 A1 WO2017039247 A1 WO 2017039247A1 KR 2016009543 W KR2016009543 W KR 2016009543W WO 2017039247 A1 WO2017039247 A1 WO 2017039247A1
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WO
WIPO (PCT)
Prior art keywords
grill
plate
charcoal
oil
meat
Prior art date
Application number
PCT/KR2016/009543
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English (en)
Korean (ko)
Inventor
허진우
Original Assignee
허진우
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.)
Filing date
Publication date
Application filed by 허진우 filed Critical 허진우
Publication of WO2017039247A1 publication Critical patent/WO2017039247A1/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

Definitions

  • the present invention relates to a charcoal fire grill for grilling, and more particularly, to prevent foreign substances such as water, oil, and seasonings generated when grilling meat from falling directly on the charcoal, as well as minimizing the generation of smoke, direct heat, conduction heat and steam.
  • the present invention relates to a charcoal grill grill for grilling in which meat is burned by minimizing the burning of meat by providing an optimum temperature by properly adjusting heat.
  • a grill or grill In general, when grilling meat, such as pork and beef is used is called a grill or grill.
  • the plate is a frying pan type having a round or square shape, but the meat is grilled due to conductive heat. This type of fire does not directly grill meat, so the smoke is minimized, but the texture has a disadvantage. Therefore, in recent years, fire-fighting type grill plates that improve the texture are widely used, which has a disadvantage in that the meat tastes good but excessive smoke is generated when foreign substances such as water, oil, and condiments generated when grilling meat fall directly on the charcoal. there was. Smoke from charcoal can make the surrounding air muddy, but it requires more vigilance in that it is not good for health due to harmful ingredients in the smoke.
  • the conventionally proposed to solve this problem is a charcoal grill plate having a foreign matter receiver.
  • This is Korean Patent Publication No. 10-1999-007621 (published Jan. 25, 1999).
  • a foreign material receiver is provided at the lower part of the roasting part to minimize the generation of smoke by preventing oil falling from the meat placed in the roasting part from falling directly on the charcoal.
  • this type of burning is caused by the direct exposure of meat to excessive fire and heat, and there is still a problem of smoke generation because the collection rate is not high when a lot of oil generated when grilling meat is generated.
  • the present invention has been made in order to solve the above problems, to prevent the foreign substances such as water, oil and seasonings generated when grilling meat to fall directly on the charcoal to minimize the generation of smoke as well as direct heat, conduction heat and steam heat
  • the present invention has an open type to the upper side, an inner jaw is formed on the inner wall upper side, the first and second rails are formed below the inner jaw, respectively, the air flowing into the lower surface
  • a main body provided with a control plate for adjusting the inflow amount
  • a grill plate made of a frame having a rectangular frame shape which is placed on the settled jaw, and a plurality of ribs which are arranged at a predetermined interval on the frame to settle meat but form an opening therebetween; It is placed in the first rail portion of the main body, the upper surface is formed with a plurality of through holes for exposing the ribs on a vertical line, the edge of the through hole is partitioned with the through hole through the protruding jaw upwards of the roasting plate
  • a storage space is formed on the same vertical line as the opening, and the storage space is configured to provide water vapor as the water is evaporated when the meat is grilled, and the oil falling through the opening of the roasting plate Oil storage plate for storing the foreign matter, the storage space
  • the rod is characterized in that the center portion is convexly inclined to be configured to facilitate the transfer of oil.
  • a cover for sealing the open upper surface of the main body is additionally provided, wherein the cover is provided with a discharge hole for discharging the internal air to the outside, and is provided with a blowing fan for circulating the internal air. .
  • the storage groove of the grilling plate and the storage plate of the grill plate prevents foreign substances such as water, oil, and seasonings generated when grilling meat from falling directly on the charcoal to minimize the generation of smoke as well as to be generated from the charcoal. It has the effect of minimizing the burning of meat by providing the optimum temperature by properly matching the heat of heat generated by the direct heat, the conduction heat of the baking board and the water stored in the storage space.
  • FIG. 1 is a perspective view showing a grill charcoal direct grill according to an embodiment of the present invention.
  • a of Figure 2 is a perspective view showing a main body according to an embodiment of the present invention
  • "I” is a cross-sectional view taken along line A-A.
  • FIG. 3 is a perspective view showing a roasting plate according to an embodiment of the present invention
  • FIG. 3 is a perspective view showing a roasting plate according to an embodiment of the present invention
  • FIG. 3 is a perspective view showing a roasting plate according to an embodiment of the present invention
  • FIG. 3 is a perspective view showing a roasting plate according to an embodiment of the present invention
  • FIG. 3 is a perspective view showing a roasting plate according to an embodiment of the present invention
  • FIG. 3 is a perspective view showing a roasting plate according to an embodiment of the present invention
  • FIG. 4 is a perspective view showing a drip tray according to a preferred embodiment of the present invention
  • FIG. 4 is a perspective view showing a drip tray according to a preferred embodiment of the present invention
  • FIG. 4 is a perspective view showing a drip tray according to a preferred embodiment of the present invention
  • FIG. 4 is a perspective view showing a drip tray according to a preferred embodiment of the present invention
  • FIG. 4 is a perspective view showing a drip tray according to a preferred embodiment of the present invention
  • FIG. 4 is a perspective view showing a drip tray according to a preferred embodiment of the present invention
  • FIG. 4 is a perspective view showing a drip tray according to a preferred embodiment of the present invention
  • FIG. 4 is a perspective view showing a drip tray according to a preferred embodiment of the present invention
  • FIG. 4 is a perspective view showing a drip tray according to a preferred embodiment of the present invention
  • FIG. 4 is a perspective view showing a drip tray according to a preferred embodiment of the present invention
  • FIG. 4 is
  • FIG. 5 is a perspective view showing a charcoal fire plate according to an embodiment of the present invention.
  • Figure 6 is a longitudinal cross-sectional view showing a coupling relationship of the charcoal grill grill for grilling according to an embodiment of the present invention.
  • FIG. 7 is a longitudinal cross-sectional view showing a state of use of charcoal grill grill for roasting according to an embodiment of the present invention.
  • FIG. 8 is a perspective view showing a further configuration of the cover portion of the grill charcoal direct grill according to the invention.
  • Figure 9 is a perspective view showing another embodiment of the structure of the grill plate charcoal grilling grill according to the present invention.
  • Figure 10 shows a plan view of a roasting plate of charcoal direct grill grill for roasting according to the present invention.
  • Figure 11 shows a plan view of the sump plate of the charcoal grill grill for roasting according to the present invention.
  • Figure 12 shows a plan view of a roasting plate of another embodiment of a charcoal direct grill grill for roasting according to the present invention.
  • Figure 13 shows a plan view of the sump plate of another embodiment of a charcoal grill grill for roasting according to the present invention.
  • Figure 14 shows another embodiment of the charcoal grill plate of charcoal grill direct grill according to the present invention.
  • Figure 15 shows the separation configuration of the main body of the grill charcoal fire grill according to the invention.
  • Figure 16 shows the configuration of the insulating film member of the grill charcoal direct grill according to the invention.
  • first rail portion 122 second rail portion
  • first insertion hole 132 second insertion hole
  • roasting plate 210 frame
  • protruding jaw 340 handle
  • thermometer 540 heating plate
  • preservation plate 610 oil sump groove
  • heat insulating member 810 auxiliary baking sheet
  • FIG. 1 is a perspective view showing a charcoal direct grill grill for roasting according to an embodiment of the present invention
  • "I” is a cross-sectional view
  • AA line 3 is a perspective view showing a roasting plate according to a preferred embodiment of the present invention
  • "I” is a cross-sectional view taken along line BB
  • "A” of FIG. 4 is an oil according to a preferred embodiment of the present invention.
  • I is a cross-sectional view of the CC line
  • Figure 5 is a perspective view showing a charcoal fire plate according to an embodiment of the present invention.
  • the charcoal grill grill of the present invention is largely the main body 100, the roasting plate 200 provided at the top of the main body 100, the oil pan 300 provided on the lower side of the roasting plate 200 ) And a charcoal fire plate 400 provided on the lower side of the sump plate 300, and further includes a cover 500 sealing the upper surface of the main body 100.
  • the main body 100 has a type that is open to the upper side, as shown in the "a" and "b" of Figure 2, the inner jaw 110 is formed on the inner wall upper side, and the predetermined interval below
  • the first and second rail parts 120 and 122 are formed, respectively, and the first and second rail holes 120 and 122 are exposed on one side thereof to expose the first and second rail parts 120 and 122 in a horizontal direction so as to be combined in a drawer type ( 130 and 132 are formed, respectively, the bottom of the through hole 140 is formed, the through hole 140 is provided with a control plate 150 for adjusting the amount of air introduced into the inside.
  • the throttle plate 150 is to completely block or open the through-hole 140 by rotating the lever 152 extended to the outside of the main body 100, such a configuration is well known, so the detailed description thereof will be omitted. Shall be.
  • the heat insulator 170 is attached to the inner wall of the main body 100 to increase the heat insulation.
  • the heat insulating material may optionally be provided only around the charcoal fire plate 400.
  • the lower surface of the main body 100 is provided with a leg 180 is spaced apart from the ground.
  • one side of the main body 100 is provided with a thermometer 160 for displaying the internal temperature is guided to set the optimum temperature when grilling meat. For example, assuming that the optimum temperature for roasting meat (temperature grilled without burning meat) is about 250 degrees, if the temperature is higher or lower, the control panel 150 may be adjusted to control the intensity of the flame. It will be possible.
  • the roasting plate 200 includes a frame 210 and a rib 220 as shown in FIG. 3, "a" and “b", and FIG. 10.
  • the frame 210 has a rectangular frame shape and is formed with a receiving groove 212 for accommodating oil on the upper surface, the rod 220 is disposed at a predetermined interval on the frame 210 to settle the meat.
  • the opening 230 therebetween to be formed so that the water, oil and seasoning, etc. generated when the meat is grilled, it is to be placed on the settling 110 of the main body 100.
  • the rib 220 is formed to be inclined in a shape of an inverted v and a convex center portion thereof, and the transfer groove 222 is formed in the longitudinal direction on the upper surface thereof.
  • the oil generated when the meat is grilled and flows down to both ends along the transfer groove 222 is configured to be stored in the receiving groove 212 of the frame 210, and the rib 220 is formed on the cross section. It is formed in the shape of "V" or "U".
  • the flesh 220 may be formed in any form as long as the meat is grilled well, and the oil easily flows down.
  • the rib 220 may be configured in various forms, as shown in (b) to (g) in FIG.
  • the protruding bar is formed of a rib 220, it can be easily used when grilling steaks and the like.
  • the oil discharged along the conveying groove 222 is configured so as not to contact the meat more lightly It can be configured in a burnable form.
  • the sump plate 300 is penetrated vertically while the storage space 310 for storing water at a predetermined height is formed, as shown in FIG.
  • a plurality of through holes 320 are formed. That is, a plurality of through holes 320 are formed on the upper surface of the oil receiving plate 300 at a predetermined interval, and the protrusion holes 330 protruding upward from the edge of the through holes 320 are formed in the through holes.
  • the storage space 310 partitioned from the 320 is formed.
  • a handle 340 is formed on the front surface of the drip tray 300 to facilitate storage.
  • the oil receiving plate 300 is received in a drawer type through the first insertion hole 130 of the main body 100 and is placed in the first rail part 120.
  • the storage space 310 of the 300 is located on the same vertical line as the opening 230 of the baking plate 200, the through hole 320 is configured to be positioned on the same vertical line with the rib 220 of the baking plate 200.
  • foreign substances including oil falling through the opening 230 of the roasting plate 200 are stored in the storage space 310.
  • the storage space 310 is preferably formed to communicate with each other to maintain the same storage level at all times.
  • the storage space 310 is partitioned to be independent, if foreign matter is concentrated in one side of the storage space, the overflow may occur before other storage spaces. That is, when the meat is grilled, the same amount of oil is not generated, but may be generated at a certain part, and thus, may be concentrated at any one side. It is intended to be used to accommodate.
  • the roasting plate 200 and the oil receiving plate 300 may be configured in another form, as shown in FIGS. 12 and 13.
  • a plurality of ribs 221 may be provided in a checkered pattern on a plate formed of a net on which meat may be placed. Accordingly, the charcoal coming from below can be more evenly delivered to the roasting plate 200, and the oil can be easily discharged.
  • the drip tray 300 is as shown in Figure 13, the through-hole 321 is formed on the same line as the portion where the rib 221 of the roasting plate is located in the charcoal fire plate 400
  • the heat of the up charcoal can be delivered directly through the through hole, and the oil flowing out of the rib 221 of the roasting plate 200 may be stored in the storage space 311 of the oil receiving plate 300. Can be.
  • the charcoal plate 400 is provided with a plurality of holes 410, and the charcoal 430 is settled on the upper surface thereof, thereby providing a flame to grill meat.
  • the charcoal fire plate 400 is not shown here, but is received in the drawer type through the second insertion hole 132 of the main body 100 and is placed in the second rail portion 122, at the bottom of the main body 100 It will provide a flame upwards.
  • a handle 420 is formed on the front surface of the charcoal fire plate 400 to facilitate storage.
  • charcoal plate 400 is also coupled to the main body 100, it is described as an example of coupling in the drawer type via the second insertion hole 132, the main body 100 using a towing means, such as tongs It is also possible to vertically downward from the open top of the interior to be placed directly on the second rail portion 122, which is not limited to this method.
  • the method is not limited to the drawer type or the downward settle method, the charcoal fire plate from the lower side to the upper side ( 400), the sump plate 300 and the roasting plate 200 in order to be possible.
  • charcoal fire plate as shown in Figure 14, may optionally be configured with a charcoal heat insulating plate 440.
  • the charcoal heat insulating plate 440 may be made of a heat insulating material, it is configured in a form collapsible along the edge of the charcoal fire plate 400, it may be configured to be mounted and detached.
  • charcoal heat insulating plate 440 Since the charcoal heat insulating plate 440 is mounted, it is possible to minimize the heat transferred to the side of the main body 100, it is possible to concentrate the heat upward and downward to increase the efficiency.
  • the cover 500 seals the upper surface of the main body 100 to prevent oil from splashing when the meat is grilled, and discharges the internal air to the outside.
  • a discharge hole 510 is formed at one side, and a blowing fan 520 for circulating the internal air is provided.
  • thermometer 530 may be selectively configured to maintain the appropriate temperature by measuring the temperature of the roasting plate 200 during the meat grilling.
  • the inner side of the cover, the heat transfer plate 540 may be further provided.
  • the heat transfer plate 540 is preferably made of a metal material excellent in the thermal conductivity of the mesh form.
  • the heat transfer plate 540 Since the heat transfer plate 540 is provided, when the cover is covered, the heat transfer plate 540 quickly absorbs the temperature trapped therein, and radiates heat to the roasting plate to maximize the thermal efficiency.
  • main body 100 may be detachably configured, as shown in FIG. 15.
  • the roasting plate 200 may be separated into a part on which the oil receiving plate 300 is seated, and a portion on which the charcoal fire plate 400 is seated, and optionally, a preliminary oil receiving plate 600. This may be further provided.
  • the locking jaw 700 is provided with an end portion of the upward bending form to help the body 100 to be stably shaken when the main body 100 separated into parts is coupled.
  • the separation handle 710 is configured in a form that is easy to grab on the side of each separation portion of the main body 100, when selectively separating the body, can help to more easily separate.
  • the legs 180 of the main body 100 may be configured to selectively adjust the length, as shown in Figure 16, between the legs 180 is provided that is connected to the legs 180
  • a plate-shaped auxiliary guide plate support 820 may be further provided.
  • the auxiliary roasting plate support 820 may be configured in any form as long as it can be mounted on the container.
  • An auxiliary roasting plate 810 may be further provided on an upper portion of the auxiliary roasting plate support 820.
  • the auxiliary roasting plate 810 may be configured in any form as long as it is easy to cook.
  • thermal insulation film member 800 to block the internal heat in the form of wrapping the leg 180 can cook the food provided in the auxiliary roasting plate 810 more effectively, food in the boiled form You can learn.
  • Figure 6 is a longitudinal cross-sectional view showing a coupling relationship of the grill charcoal grill grill according to an embodiment of the present invention, "A" and “I” of Figure 7 of the grill charcoal grill grill according to an embodiment of the present invention. This is a longitudinal sectional view showing the state of use.
  • the opening 230 of the storage space 310 and the roasting plate 200 provided on the upper side of the drip tray 300 is located on the same vertical line
  • the through hole 320 of the drip tray 300 is the roasting plate It is positioned on the same vertical line as the rib 220 of the 200
  • the oil is dropped into the opening 230 formed between the rib 220 of the roasting plate 200 is configured to be stored in the storage space 310, through By allowing the flame to rise through the ball 320 is configured to enable direct fire.
  • a charcoal fire plate 400 is provided below the drip tray plate 300.
  • the charcoal fire plate 400 is not shown here but is stored in a drawer type through a second insertion hole 132. It is to be placed in part 122.
  • roasting charcoal grill grill of the present invention combined as described above is used as shown in the "ga" of FIG.
  • the charcoal 430 is located in the charcoal fire plate 400 to generate a flame, the water filling the storage space 310 of the oil receiving plate 300 provided on the upper side to a certain height.
  • the grill plate 200 is placed to bake the meat by controlling the flow rate of the outside air through the control plate 150 provided on the lower side of the main body 100 to control the flame strength.
  • the heat generated from the charcoal 430 provides direct heat to directly grill meat through the opening 230 formed in the roasting plate 200 while rising as shown by the black arrow, and at the same time, the rib 220 of the roasting plate 200.
  • the burning heat of the charcoal 430, the heat of conduction of the roasting plate 200, and the heat of steam of the oil receiving plate 300 are properly harmonized, thereby minimizing the burning of meat.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

La présente invention concerne un gril à charbon de bois permettant de griller des aliments directement au-dessus d'une chaleur élevée et, plus particulièrement, un gril à charbon de bois permettant de griller des aliments directement au-dessus d'une chaleur élevée qui peut empêcher que des substances étrangères, telles que l'humidité, l'huile, et l'assaisonnement, générées lorsque la viande est grillée, ne tombent directement sur le charbon de bois, ce qui permet de réduire au minimum la fumée, et peut harmoniser, de manière appropriée, la chaleur directe, la chaleur de conduction, et la chaleur humide pour fournir une température optimale, ce qui permet de réduire au minimum un phénomène dans lequel la viande est brûlée. Selon la présente invention, une rainure de réception d'un gril et un espace de stockage d'une plaque de réception d'huile peuvent empêcher que des substances étrangères, telle que l'humidité, l'huile, et l'assaisonnement, générées lorsque la viande est grillée, ne tombent directement sur le charbon de bois, ce qui permet de réduire au minimum la fumée, et il est possible d'harmoniser de manière appropriée la chaleur directe induite par les charbons de bois, la chaleur de conduction du gril, et la chaleur humide induite par l'eau stockée dans l'espace de stockage pour fournir une température optimale, ce qui permet de réduire au minimum un phénomène dans lequel la viande est brûlée.
PCT/KR2016/009543 2015-08-28 2016-08-27 Gril à charbon de bois permettant de griller des aliments directement au-dessus d'une chaleur élevée WO2017039247A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1020150121973A KR101613401B1 (ko) 2015-08-28 2015-08-28 구이용 숯불 직화 그릴
KR10-2015-0121973 2015-08-28

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WO2017039247A1 true WO2017039247A1 (fr) 2017-03-09

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KR101698888B1 (ko) * 2016-10-26 2017-01-24 (주)베스띠지 구이용 숯불 직화 그릴 버너

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19990007621A (ko) * 1998-10-13 1999-01-25 김선회 이물질 받이를 구비한 숯불 구이판
KR20100002316U (ko) * 2008-08-25 2010-03-05 김선기 황토 참숯 바베큐용 구이기
KR20120005098U (ko) * 2011-01-04 2012-07-12 윤순선 난로 겸용 구이기
KR101379180B1 (ko) * 2013-10-25 2014-03-31 정명훈 스마트 구이기
KR200475939Y1 (ko) * 2014-11-26 2015-01-15 이영구 직화구이용 석쇠

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19990007621A (ko) * 1998-10-13 1999-01-25 김선회 이물질 받이를 구비한 숯불 구이판
KR20100002316U (ko) * 2008-08-25 2010-03-05 김선기 황토 참숯 바베큐용 구이기
KR20120005098U (ko) * 2011-01-04 2012-07-12 윤순선 난로 겸용 구이기
KR101379180B1 (ko) * 2013-10-25 2014-03-31 정명훈 스마트 구이기
KR200475939Y1 (ko) * 2014-11-26 2015-01-15 이영구 직화구이용 석쇠

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