JP4188928B2 - grill - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a grill that can smoke and deodorize by heat-treating smoke emitted from food materials.

This type of grill emits smoke generated during cooking of grilled fish, skewers, and other grilled products, so that smoke and cooking odors diffuse into the kitchen, and the unburned oil contained in the smoke is removed from the kitchen wall. It adheres to the wall of the exhaust passage of the grill. Therefore, in order to prevent these inconveniences, there is known a grill incorporating an after burner for heat-treating the smoke to burn off the unburned oil.
This has the structure shown in FIG. 5, and the grill burner (11) has a grill burner (2) for heating the food (A) and an after burner (3) at the back of the grill (11). ing. In addition, an exhaust inlet (41) of the exhaust passage (4) is opened in the rear wall (12) of the grill cabinet (11), and the inside of the grill cabinet (11) from the lower edge of the exhaust inlet (41). The exhaust guide plate (42) protrudes horizontally.
In this product, the smoke emitted from the ingredients (A) during cooking of the pottery is heated by the afterburner (3) when passing between the afterburner (3) and the exhaust guide plate (42). The unburned oil is burned off and smoke / deodorant effects are obtained. That is, it is possible to suppress the diffusion of smoke and cooking odors to the kitchen, and it is possible to suppress adhesion of unburned oil to the wall surface of the exhaust passage (4) of the grill and the wall surface of the kitchen.
Japanese Patent No. 3150250

However, in the above conventional one, since the combustion surface of the afterburner (3) disposed in the grill warehouse (11) faces downward, the radiant heat from the combustion surface of the afterburner (3) is exclusively used. , It is discharged toward the back space of the grill cabinet (11), and the food (A) is hardly irradiated. For this reason, the above-described conventional apparatus has a problem that the heat generated by the afterburner (3) is not effectively used for heating the food (A), and the heat efficiency cannot be improved correspondingly.
The present invention has been made in view of the above, increase the utilization rate of the food heating heat generated by A Futabana (3), thereby, it is an object to improve the thermal efficiency of the grill.

[Invention of Claim 1]
The technical means of the invention according to claim 1 for solving the above-mentioned problem is as follows:
`` A grill burner (2) that heats the grill cabinet (11),
An exhaust passage (4) connected to the grill (11);
An afterburner (3) that constitutes a part of the exhaust inlet (41) of the exhaust passage (4) and has a combustion surface that heats the smoke flowing from the grill (11) into the exhaust passage (4) When,
A grill provided with a transparent exhaust guide plate (42) projecting into the grill box (11) from the exhaust inlet (41) of the exhaust passage (4) and parallel to the combustion surface of the afterburner (3) In
The smoke flowing into the exhaust passage (4) is heat-treated by the afterburner (3) when passing between the afterburner (3) and the exhaust guide plate (42),
The combustion surface of the after burner (3) is inclined in a posture toward the grill net side in the grill (11) in a range of 30 ° to 55 ° with respect to the horizontal ,
That is, the radiant heat of the combustion surface of the afterburner (3) is irradiated onto the grill through the exhaust guide plate (42) .
According to the above technical means, since the combustion surface of the afterburner (3) is inclined in a posture facing the grill net side, the radiant heat is exclusively released toward the rear space of the food (A). The utilization rate of the heat generated by the afterburner (3) for heating the food is higher than that of the above. Therefore, the thermal efficiency of the grill can be improved.

Then, according to the above technical means, the radiant heat from the combustion surface of the afterburner (3) passes through the transparent exhaust guide plate (42) opposed thereto to heat the food (A).
On the other hand, the smoke emitted from the food (A) is heat-treated when it flows along the combustion surface of the afterburner (3) while being guided by the exhaust guide plate (42), so that the unburned oil in the smoke is burned out. To do.
Furthermore, according to the above technical means, it was confirmed that both the thermal efficiency and the smoke eliminating effect were high.

[Invention of Claim 2]
The technical means of the invention according to claim 2 is:
`` A grill burner (2) that heats the grill cabinet (11),
An exhaust passage (4) connected to the grill (11);
An afterburner (3) that constitutes a part of the exhaust inlet (41) of the exhaust passage (4) and has a combustion surface that heats the smoke flowing from the grill (11) into the exhaust passage (4) When,
An exhaust guide that protrudes from the exhaust inlet (41) of the exhaust passage (4) into the grill (11), is parallel to the combustion surface of the afterburner (3), and has a surface formed of a black material or a ceramic material. In the grill comprising the plate (42),
The smoke flowing into the exhaust passage (4) is heat-treated by the afterburner (3) when passing between the afterburner (3) and the exhaust guide plate (42),
The combustion surface of the after burner (3) is inclined in a posture toward the grill net side in the grill (11) in a range of 30 ° to 55 ° with respect to the horizontal,
That is, the radiant heat of the combustion surface of the afterburner (3) is irradiated onto the grill through the exhaust guide plate (42) .
In this case, since the exhaust guide plate (42) is formed of a material having a high emissivity, at least the surface is made of a black material or a ceramic material, the radiant heat from the exhaust guide plate (42) is also heated by the food (A). The thermal efficiency is further improved.

[ Invention of Claim 3 ]
In the invention according to claim 1 or claim 2 ,
"The direction of gas ejection from the flame hole of the after burner (3) is directed to the exhaust inlet (41) side from the perpendicular to the combustion surface", the gas from the flame hole of the after burner (3) Since the ejection direction faces the exhaust inlet (41) (inlet of the exhaust passage (4)) from the perpendicular to the combustion surface, the combustion exhaust from the afterburner (3) smoothly enters the exhaust passage (4). Inflow.

[Invention according to claim 4 ]
The grill according to any one of claims 1 to 3 ,
"The combustion part of the grill burner (2) has a structure in which the amount of combustion per unit area decreases as it approaches the afterburner (3)", the food by the radiant heat of the afterburner (3) Even if (A) is heated, the whole food (A) can be heated uniformly, and baking unevenness hardly occurs.

The present invention has the following specific effects.
Since the combustion surface of the afterburner (3) is inclined to face the grille, the utilization rate of the heat generated by the afterburner (3) for heating the food is increased, which improves the thermal efficiency of the grill. To do.
Further , since the radiant heat from the afterburner (3) passes through the transparent exhaust guide plate (42) and heats the food (A), the thermal efficiency of the grill can be further increased.
According to the invention of claim 2 , since the radiant heat from the exhaust guide plate (42) can also be effectively used for heating the food (A), the thermal efficiency is further improved.
According to the invention of claim 3 , as described above, the combustion exhaust from the afterburner (3) smoothly flows into the exhaust passage (4).

The best mode for carrying out the present invention will be described below with reference to the accompanying drawings.
FIG. 1 is a cross-sectional view of a drop-in stove that is mounted in a state of being dropped into an opening (K1) opened in a countertop (K) of a system kitchen. The drop-in stove is a grill according to the present embodiment ( G). The top plate (50) of the stove body (5) is also equipped with a stove burner (51) (52) and five virtues (53) (54). An open / close door (60) is provided to cover the front opening (63) of (11), and a handle (61) for pulling it forward is fixed to the open / close door (60). In addition, an operation knob (62) that combines the functions of the point and extinguishing of the grille (G) and the heating power is provided in the operation part of the stove body (5).

The grill pan (65) placed on the tray (64) connected to the back of the open / close door (60) is provided with a grill net (66) and supported from the front and rear ends of the grill net (66). The legs (67) and (68) are drooping. Then, the grille (66) is lifted from the grill pan (65) by inserting the support legs (67) (68) into the insertion holes (not shown) of the outer peripheral flange (65a) of the grill pan (65). It has become.
The flame holes (210) and (210) of the pipe-shaped lower fire burners (21) and (21) arranged in the vicinity of the left and right side walls of the grill cabinet (11) are connected to the grill pan (65) and the grill net (66 ) From the lateral direction to the vertical interval (69), whereby the lower space of the grill (66) is heated by the lower fire burners (21, 21).

On the other hand, an upper fire burner (22) is arranged on the ceiling of the grill cabinet (11), and the upper fire burner (22) and the lower fire burner (21) (21) are grill burners that are specific matters of the invention described above. It corresponds to.
The upper fire burner (22) includes a burner body (222) and a ceramic combustion plate (221) fitted in the opening thereof. The combustion plate (221) is shown in FIG. As shown in the view from below, the first to third combustion plates (221a) arranged in the front-rear direction of the grill box (11) (the direction connecting the arrangement portion of the afterburner (3) and the open / close door (60)). ) (221b) (221c).

  The first to third combustion plates (221a), (221b) and (221c) have flame holes (h) and (h) having the same diameter arranged at different density, respectively. The third combustion plate (221c), the second combustion plate (221b), and the first combustion plate (221a) are sequentially reduced in order. As a result, the combustion part of the upper burner (22) composed of the first to third combustion plates (221a) (221b) (221c) burns per unit area as it approaches the afterburner (3). The amount is reduced. As a result, the heating value of the upper burner (22), which is the grill burner (2), becomes smaller as it approaches the afterburner (3), so that the heating of the food (A) is possible regardless of the presence of the afterburner (3). However, it becomes uniform regardless of the location, and the unevenness of the food (A) hardly occurs.

The afterburner (3) disposed behind the upper fire burner (22) includes a burner body (32) and a ceramic combustion plate (31) fitted in the opening thereof. A flame hole (31a) is formed in a direction perpendicular to the combustion surface (31b).
In addition, a transparent glass exhaust guide plate (42) parallel to the combustion surface (31b) of the afterburner (3) is connected to the grill warehouse from the lower edge of the exhaust inlet (41) opened in the back wall (12). (11) Projects into the inside. Accordingly, the radiant heat of the combustion surface (31b) of the afterburner (3) passes through the transparent exhaust guide plate (42) facing the heating surface and heats the food (A) on the grill (66). In addition, the smoke emitted from the food (A) is heated when it flows along the combustion surface (31b) of the afterburner (3) while being guided by the exhaust guide plate (42). Etc. will burn out.

The volume of the grill box (11) of the grill according to the present embodiment is set to about 8300 cm ³ , and the horizontal distance between the front edge of the combustion surface (31b) of the afterburner (3) and the exhaust inlet (41) S1 (see FIG. 1) is set to about 30 mm, and the horizontal distance S2 of the exhaust guide plate (42) is set to about 25 mm.
The combustion surface (31b) and the exhaust guide plate (42) of the afterburner (3) have an inclination angle θ with respect to the horizontal. That is, the combustion surface (31b) of the afterburner (3) is inclined so as to face the grilling net (66) side in the grill box (11), and thereby the burning surface (31b) 66) A large amount of radiant heat is applied toward the food (A) side. Therefore, the utilization rate of the heat generated in the afterburner (3) for heating the food becomes higher compared to the conventional one in which radiant heat is released exclusively to the space behind the food (A). Thermal efficiency can be improved.

FIG. 4 shows the test results showing the relationship between the inclination angle θ, the thermal efficiency, the smoke eliminating degree, and the exhaust resistance of the grille (G). In this test, a 650 Kcal / h infrared burner was used as the upper fire burner (22), a 850 Kcal / h Bunsen burner was used as the lower fire burner (21), and a 400 Kcal / h infrared burner was used as the after burner (3). “Thermal efficiency index” in FIG. 4 is the amount of gas required to raise a copper material block having a heat capacity comparable to that of a kite by 100K with the inclination angle θ of the afterburner (3) set to “0” ( (Hereinafter referred to as “reference gas amount H0”), the difference between the gas amount Hθ obtained in the heat amount test at each inclination angle θ and the reference gas amount H0 (H0−Hθ) is calculated. It is expressed as an index. The smoke extinguishing degree is determined by visually checking the color of the smoke discharged from the exhaust passage (4), and if no white color is recognized, it is judged that the smoke has been completely extinguished so that the white color can be confirmed. In accordance with this, the degree of smoke reduction is expressed step by step. “◯” indicates a case where white color is slightly recognized in the exhaust gas, and “Δ” indicates a case where white color is recognized in the exhaust gas. In addition, “exhaust resistance” in FIG. 4 represents the pressure difference between the inside of the grill (11) and the atmosphere in three stages, and “◎”, “○”, “△” from the smallest exhaust resistance. Are displayed in the order of. The test was conducted without storing water in the grill pan (65).
As is apparent from FIG. 4, when the inclination angle θ of the combustion surface (31b) of the afterburner (3) is set in the range of 30 ° to 55 °, the thermal efficiency and the degree of smoke suppression are good, and the exhaust resistance is also good. It was confirmed that the value was acceptable.
Further, as is clear from FIG. 4, it is understood that the thermal efficiency is further improved and more preferable when the inclination angle θ is set in the range of 40 ° to 55 °.

[Others]
1. FIG. 3 shows a flame hole formed in the vertical direction with respect to the combustion plate (31) of the afterburner (3) while the combustion surface (31b) of the afterburner (3) is inclined in the same manner as in FIG. (31a) is formed. Therefore, the gas ejection direction from the flame hole (31a) of the afterburner (3) is directed to the exhaust inlet (41) side by an inclination angle K from the perpendicular n to the combustion surface (31b). In this case, the gas ejection direction from the flame hole (31a) is directed to the exhaust inlet (41) (inlet of the exhaust passage (4)) side from the perpendicular n to the combustion surface (31b). Combustion exhaust from the afterburner (3) smoothly flows into the exhaust passage (4) as compared with the case of FIG. 1 in which gas is ejected in a direction away from (41).

2. In the above embodiment, the exhaust glass guide plate (42) made of transparent glass is used, but an opaque ceramic may be used. Further, the surface of the exhaust guide plate (42) may be painted with a black material (for example, black heat-resistant paint). In this case, since the surface of the exhaust guide plate (42) is formed of a material having a high emissivity such as a black material or a ceramic material, the radiant heat from the exhaust guide plate (42) is also heated by the food (A). Can be used effectively.

Sectional drawing of the drop-in stove explaining embodiment of this invention Schematic view of the interior of the grill (11) looking up from below Cross-sectional view of the main part of the modification Table showing test results for thermal efficiency, etc. Illustration of conventional example

Explanation of symbols

(2) ・ ・ ・ Grill burner
(3) ・ ・ ・ Afterburner
(4) ... Exhaust passage
(11) ・ ・ ・ Grill storage
(41) ・ ・ ・ Exhaust inlet
(42) ... Exhaust guide plate

Claims (4)

A grill burner (2) for heating the grill cabinet (11);
An exhaust passage (4) connected to the grill (11);
An afterburner (3) that constitutes a part of the exhaust inlet (41) of the exhaust passage (4) and has a combustion surface that heats the smoke flowing from the grill (11) into the exhaust passage (4) When,
A grill provided with a transparent exhaust guide plate (42) projecting into the grill box (11) from the exhaust inlet (41) of the exhaust passage (4) and parallel to the combustion surface of the afterburner (3) In
The smoke flowing into the exhaust passage (4) is heat-treated by the afterburner (3) when passing between the afterburner (3) and the exhaust guide plate (42),
The combustion surface of the after burner (3) is inclined in a posture toward the grill net side in the grill (11) in a range of 30 ° to 55 ° with respect to the horizontal ,
The radiant heat of the combustion surface of the afterburner (3) is Ru is irradiated onto baked network via said exhaust guide plate (42), grill. A grill burner (2) for heating the grill cabinet (11);
  An exhaust passage (4) connected to the grill (11);
  An afterburner (3) that constitutes a part of the exhaust inlet (41) of the exhaust passage (4) and has a combustion surface that heats the smoke flowing from the grill (11) into the exhaust passage (4) When,
  An exhaust guide that protrudes from the exhaust inlet (41) of the exhaust passage (4) into the grill (11), is parallel to the combustion surface of the afterburner (3), and has a surface formed of a black material or a ceramic material. In the grill comprising the plate (42),
  The smoke flowing into the exhaust passage (4) is heat-treated by the afterburner (3) when passing between the afterburner (3) and the exhaust guide plate (42),
  The combustion surface of the after burner (3) is inclined in a posture facing the grill net in the grill box (11) in a range of 30 ° to 55 ° with respect to the horizontal,
  A grille in which the radiant heat of the combustion surface of the afterburner (3) is irradiated onto the grill through the exhaust guide plate (42). The grill according to claim 1 or claim 2 ,
A grille in which a gas ejection direction from a flame hole of the after burner (3) is directed to the exhaust inlet (41) side from a perpendicular to the combustion surface. The grill according to any one of claims 1 to 3 ,
The combustion portion of the grill burner (2) is configured to reduce the amount of combustion per unit area as it approaches the afterburner (3).

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