JP6733200B2 - Grill device - Google Patents

Description

The present invention relates to a grill device , for example, a grill device for suppressing exhaust gas such as oil fumes generated when cooking food such as meat and vegetables from being scattered around a heating device.

In recent years, a smokeless grill has been developed that reduces the dirt on hair, clothes, etc. due to the oil content in the oil smoke by drawing the oil smoke generated during grilling into the internal space of the grill.
Conventionally, as a smokeless grill, for example, a "smokeless grill" described in Patent Document 1 is known. In the "smokeless grill" of Patent Document 1, a temperature rising smoke exhausting nozzle is arranged right above a cooking plate. The temperature rising smoke exhaust nozzle blows out gas toward the cooking plate. By arranging the temperature rising smoke exhaust nozzle directly above the cooking plate, an air curtain of hot air appears in the sky above the heated cooking plate, and the rising air flow rising from the cooking plate is suppressed evenly downward to maintain heat retention. Can be increased.

JP, 2014-44032, A

However, according to the "smokeless grill" of Patent Document 1, the gas blown out from the temperature rising smoke exhausting nozzle flows linearly toward the cooking plate, so that the upward airflow rising from the cooking plate is directed downward. Insufficient restraint. For this reason, exhaust gas such as oil smoke generated when cooking food such as meat and vegetables is also scattered around the heating device by this gas flow, and it is insufficient to suppress scattering of the exhaust gas around the heating device. ..

Therefore, as a result of earnest research, the inventor has paid attention to the shape of the radiation nozzle and bent the end portion of the lower member in a direction opposite to the direction toward the upper member by a predetermined angle to form a skirt portion, thereby forming the radiation nozzle. Negative pressure is generated in the vicinity of the radiation port from which radiation is emitted from the radiation nozzle, and the flow of radiation (radiation path) emitted from the radiation nozzle is bent by the negative pressure, which occurs when cooking ingredients such as meat and vegetables are heated. The present invention has been completed based on the finding that the exhaust gas such as oily smoke and the like is suppressed from being scattered around the heating device.

An object of the present invention is to provide a grill device for suppressing scattering of exhaust gas such as oil smoke generated when cooking food such as meat and vegetables to the vicinity of heating equipment.

The invention according to claim 1 is a horizontally installed cooking plate used for cooking food, and an electric heater disposed directly below the cooking plate to heat the food through the cooking plate. A suction port that is provided around the cooking plate and that guides the exhaust gas generated when the food is heated to an exhaust gas passage by an exhaust fan; and a suction port that is arranged directly above the cooking plate and that is directed from the radiation port to the suction port. has a radiation nozzle to emit radiation gas, the Te, the radiation nozzle, upon releasing the radiation gas from said emitting opening is provided with a skirt portion that generates a negative pressure in the vicinity of the exit opening, the skirt In the grill device, the radiation path of the radiation gas is bent by applying the negative pressure to the radiation gas by a portion , wherein the radiation nozzle is a conical nozzle upper member formed of a metal plate and having no bottom surface. And a nozzle lower member supported by a support member immediately below the nozzle upper member, a flow path is formed between the nozzle upper member and the nozzle lower member, and the apex portion of the nozzle upper member Is connected directly to the tip of an exhaust duct to which the gas after the treatment of the exhaust gas is supplied, the inside of the exhaust duct and the flow path are connected, and the nozzle lower member is a substantially conical nozzle bottom without a bottom surface. A grill device having a member main body and the cylindrical skirt portion projecting from the outer edge of the nozzle lower member main body toward the cooking plate by a predetermined length .

The radiant nozzle here is a part that can be applied to equipment and devices that need to radiate radiant gas , and does not radiate radiant gas in a straight line, but bends the radiant gas radiation path (curves). Used for what needs to be done. For example, when the smoke generated by the use of the heating device is drawn into the exhaust passage, the control gas is emitted from above so as not to scatter (diffuse) the smoke around the heating device. It is a part used when doing.

The radiant gas is a post-treatment gas in which the exhaust gas generated when the food is heated is treated. Further, the radiant gas is radiated from directly above the cooking plate toward a suction port provided around the cooking plate, that is, downward.

The material and size of the radiation nozzle are not particularly limited, and a material suitable for the installation environment of the radiation nozzle is used. For example, since the radiation nozzle is attached above the heating device , it is made of metal having heat resistance.

When the radiation gas is emitted from the emission port, a negative pressure is generated in the vicinity of the emission port by the skirt portion. This negative pressure causes the radiation path of the radiation gas to be bent (curved). The skirt portion is formed over the entire radiation opening .

The grill device here is a heating cooker that heats and cooks foodstuffs and draws smoke generated during cooking into the exhaust passage by the operation of an exhaust fan to exhaust the smoke to the outside.
The grill device has a movable table with an inner box and an outer box attached to the top plate, and uses a table-fixed duct that communicates with an exhaust fan to exhaust smoke from the exhaust port at the end of the table. However, it is also possible to use a system that is attached to a table fixed to the floor and discharges smoke exhausted outdoors through a duct that communicates with an exhaust fan.
"Cooking" refers to baking, boiling, frying, frying, and steaming ingredients. The food to be cooked is arbitrary. Examples include meat, fish, vegetables, processed foods, and the like.
As the cooking plate (cooking body), for example, an iron plate, a frying pan, a roast, a wire net, a boiling pot, a tempura pot, a steamer or the like can be used.
As the electric heater, for example, a carbon heater, a ceramic heater, a nichrome wire or the like can be adopted.

The suction port is provided around the cooking plate. The suction port is provided all over the cooking plate. As for the number of suction ports formed, for example, a plurality of suction ports may be formed at a constant pitch on the outer circumference of the cooking plate.

The exhaust fan is a device that draws smoke generated during heating and cooking into a smoke exhaust path and discharges the smoke to the outside.
The type of exhaust fan is not limited. For example, a centrifugal fan such as a multi-blade fan (sirocco fan), a turbo fan, a silent fan, and a limit road fan can be adopted. In addition, it may be a propeller fan.
The number of exhaust fans used may be one or more. Further, the installation position of the exhaust fan is arbitrary.

A radiant gas is blown toward the cooking plate from a radiant nozzle arranged directly above the cooking plate. At this time, the rising gas rising from the cooking plate is restrained downward by the air curtain that appears so that the radiant gas is drawn to the cooking plate above the cooking plate (curved toward the cooking plate side). You can Therefore, it is possible to suppress the scattering of exhaust gas such as oily smoke generated when cooking food such as meat and vegetables around the heating device.
If the radiant gas is heated before being radiated, an air curtain of hot air appears above the heated cooking plate, which enhances heat retention and is more preferable.

In the invention according to claim 2, the post-treatment gas is a mixed gas in which the exhaust gas is mixed with fresh air, and the odorous components are removed by a deodorizer. The grill device according to claim 1, wherein the grill device is radiated through the radiation nozzle.

According to the invention described in claim 1, by forming the skirt portion in a radial nozzle, radiation gas emission nozzle emits radiation opening neighborhood to a negative pressure is generated, the radiation gas emitted from a radiation nozzle (Radiation path) is bent (curved) by negative pressure. Therefore, for example, the flow (radiation path) of the radiant gas radiated from the radiant nozzle is bent by negative pressure to expose a curved curtain, and oil smoke generated when cooking food such as meat and vegetables is heated. It can be used when it is necessary to suppress the scattering of the exhaust gas around the heating equipment.

Particularly, according to the invention described in claim 1, the radiant gas is blown toward the cooking plate from the radiating nozzle arranged right above the cooking plate. At this time, the upward flow of air rising from the cooking plate can be suppressed downward by the curved air curtain that is exposed so that the radiant gas is drawn to the cooking plate above the cooking plate. Therefore, it is possible to suppress the scattering of exhaust gas such as oily smoke generated when cooking food such as meat and vegetables around the heating device.

It is a front view of the smokeless grill which concerns on the Example of this invention. It is a front view of an inner box in a smokeless grill according to an embodiment of the present invention. It is a front partial cross-sectional view showing the internal structure of the outer box and the inner box in the smokeless grill according to the embodiment of the present invention. It is sectional drawing which shows the temperature rising smoke exhausting nozzle which comprises a part of smokeless grill which concerns on the Example of this invention.

Hereinafter, examples of the present invention will be specifically described. Here, a smokeless grill for grilled meat is taken as an example. However, it is not limited to this.

As shown in FIGS. 1 to 4, a smokeless grill 10 according to an embodiment of the present invention is arranged in a table 11 and an iron plate storage hole 12 (a cooking plate storage opening) formed in the center of the table 11, and An iron plate 13 (cooking plate) used when grilling (heating) meat (food), an electric heater 14 arranged directly below the iron plate 13 for heating meat through the iron plate 13, and an electric heater 14. The inner box 10b to be stored, the outer box 10a in which the inner box 10b is housed in the inner space, and the oil smoke (smoke) generated during meat roasting that passes through the waste smoke passage formed by the inner box 10b and the outer box 10a is heated. The heating cylinder 15 and the first to fourth exhaust fans FA which are provided in the lower portion of the outer box 10a and which suck the oil smoke from the suction port into the smoke exhaust path and exhaust the oil smoke to the outside of the outer box 10a, the oil smoke and the outside air. The cooling cylinder 17 that is mixed and flows as a mixed gas toward the deodorizer 18, the connecting cylinder 16 that connects the first to fourth exhaust fans FA and the cooling cylinder 17, and the deodorizer that is discharged from the deodorizer 18 to the outside. Cooker equipped with one circulation fan FB for supplying a part of the mixed gas of the above to the temperature-raising smoke exhausting nozzle 20 arranged directly above the iron plate 13 and blowing out oil smoke toward the iron plate 13. Is.
The iron plate 13, the electric heater 14, the inner box 10b, the outer box 10a, the heating cylinder 15, the first to fourth exhaust fans FA, the cooling cylinder 17, the connecting cylinder 16, the deodorizer 18, and the circulation fan FB are oil smoke processing cases. It is stored in 10c.

Hereinafter, these components will be specifically described.
The table 11 has a rectangular top plate in a plan view, and four columns 11b are arranged on the back side of the four corners of the top plate 11a. A circular iron plate storage hole 12 is formed in the center of the top plate 11a. The oil and smoke processing case 10c is fixed to the back surface of the top plate 11a in a suspended state. The oil and smoke processing case 11c is a circular container having a bottom surface and is made of stainless steel. An operation panel C for operating the smokeless grill 10 according to the first embodiment of the present invention is attached to the back side of the top plate 11a.
Further, the outer box 10a is fixed in a suspended state on the back surface of the portion where the iron plate storage hole 12 of the top plate 11a is formed.

The outer box 11a is a circular container made of a stainless steel thin plate and having an upper opening, and on the lower peripheral side plate (body plate), four lateral teardrop-shaped exhaust fan openings are formed at 90° intervals in the circumferential direction. Has been done. The taper direction of each opening is aligned with the clockwise direction of the outer box. A short exhaust cylinder extending in a substantially tangential direction of the peripheral side plate of the outer box is communicated with each opening. Any of the first to fourth exhaust fans FA, which are blowers having the same output, is attached to the inner part of the four exhaust cylinders. The downward connecting cylinders 16 are connected to the fan casings of the first to fourth exhaust fans FA, respectively.

A filter unit (not shown) in which an aluminum filter is stretched on the front and back surfaces of a short cylindrical casing is fitted in a substantially middle portion in the length direction of the connecting cylinder 16 so as to be taken in and out. If the filter unit becomes dirty, remove it and clean it. Further, instead of the aluminum filter, another filter such as a non-woven fabric filter (not shown) may be adopted.
In the upper part of the outer box, a top ring 31 is provided around the iron plate, which has a large number of suction ports for guiding oil smoke generated during grilling to a smoke exhaust passage and formed with a constant pitch in the circumferential direction. Between the inner peripheral surface of the outer box 10a and the outer peripheral surface of the top ring 31, an annular gap that communicates with the smoke exhaust passage is formed over the entire circumference. On the outer peripheral portion of the iron plate 13, a large number of oil drain holes radially arranged around the center point of the iron plate in plan view are formed at a constant pitch in the circumferential direction.

The inner box 10b is housed in the inner space of the outer box 10a.
The inner case 10b is a cylindrical container having a height about half that of the outer case 10a, a diameter smaller than that of the outer case 10a, and an upper surface opened, and is installed so as to be in contact with the bottom plate of the outer case 10a. As a result, a smoke exhaust path having a predetermined width is exposed between the inner box 10b and the outer box 10a over the entire circumference. The heating cylinder 15 constituting the smoke exhaust passage, that is, the inner box 10b and the outer box 10a is made of stainless steel. An electric heater 14 is housed in the inner space of the inner box 10b. The electric heater 14 has a heater casing and an annular carbon heater housed in the internal space of the heater casing. The electric heater 14 is placed on the bottom plate of the inner box 10b. An oil receiving pan 11c having an annular gutter shape in plan view is placed on the upper edge of the inner box 10b. The meat juice and the like that has fallen from each oil drain hole of the iron plate is collected in the oil pan 11c arranged immediately below it, and is washed off at the time of cleaning the grill.

The cooling cylinder 17 is provided below the outer box 10a, and is provided with a cold air outlet 17a for sucking the outside air. The cooling cylinder 17 is formed by providing a bottom surface of the oil and smoke processing case 10c and a cooling cylinder upper plate 17b located above the bottom so as to form an internal space of a predetermined height. The cold air outlet 17a is provided by forming a through hole in the side plate of the oil and smoke processing case 10c. A through hole is formed at an arbitrary position of the cooling cylinder upper plate 17b, and the connecting cylinder 16 is connected to this through hole.
Since the cooling cylinder 17 is configured in this manner, in the cooling cylinder 17, a mixed gas in which the oil smoke heated by the heating cylinder 15 and the outside air are mixed is generated and the temperature of the mixed gas is lowered.
Further, a through hole is formed at an arbitrary position on the cooling cylinder plate 17b, and the deodorizing fan FC is attached to the through hole. The deodorizing fan FC is for supplying the deodorizer 18 with the mixed gas flowing in the internal space of the cooling cylinder 17.

The deodorizer 18 removes odorous components from the mixed gas, and is a bag in which a deodorant composed of Deometaphy (registered trademark), a copper compound and/or a nano activated carbon sheet is stored in a bag shape.

In addition, a fan FD that takes in fresh outside air into the oil and smoke processing case 10c is provided at a position facing the position where the exhaust port 10o of the oil and smoke processing case 10c is provided. The fresh outside air taken in here is heated by the heat of the oil smoke in the heating cylinder 15 and the oil smoke in the connecting cylinder 16 heated by the electric heater 14. Then, the deodorized gas discharged from the deodorizer 18 and the heated outside air are mixed into a processing gas, and the processed gas is exhausted from an exhaust port 10o formed in the oil smoke processing case 10c. A part of the treated gas flows to the exhaust duct 21 by the circulation fan FB which is a blower.
The exhaust portion of the circulation fan FB extends vertically to above the top plate 11a of the table 11 and is bent at a predetermined height position so that the tip end portion is located directly above the central portion of the iron plate storage hole 12. The tubular exhaust duct 21 is connected. At the tip of the exhaust duct 21, a portion of the post-treatment gas (the post-treatment gas that has flowed to the exhaust duct 21 by the circulation fan FB) is disposed directly above the iron plate 13 over the entire circumference of the outer periphery of the iron plate 13. The temperature rising smoke exhausting nozzle 20 that suppresses the heat radiation from the iron plate 13 by blowing out radially is fixed.

As shown in FIG. 4, the temperature-raising flue gas discharge nozzle 20 includes a conical nozzle upper member 20a formed of a metal plate without a bottom surface, and a nozzle lower member supported by a supporting member 20d immediately below the nozzle upper member 20a. 20b. A flow path 20e is formed between the nozzle upper member 20a and the nozzle lower member 20b.
At the apex portion of the nozzle upper member 20a, a tip end portion of the exhaust duct 21 is directly connected, and a through hole that connects the inside of the exhaust duct 21 and the flow path is provided.
The nozzle lower member 20b is provided with a substantially cone-shaped nozzle lower member main body portion having no bottom surface, and a skirt portion 20c provided so as to protrude from the outer edge of the nozzle lower member main body portion toward the iron plate by a predetermined length. ..

Next, a method of using the smokeless grill 10 according to the first embodiment of the present invention will be described.
First, the temperature adjustment knob of the operation panel C is operated to set the temperature of the iron plate 13 to, for example, 230° C., and the iron plate 13 is heated by the electric heater 14 of 1000 W (AC 200 V). The temperature of the iron plate 13 is maintained by a thermostat (not shown) even after reaching 230° C., and during that time, meat is grilled by the heat of the electric heater 14. At this time, the oil smoke generated from the meat or the iron plate is introduced into the smoke exhaust passage through the many suction ports of the top ring 31 by the negative pressure of the first to fourth fans FA (including the circulation fan FB). After that, when the oil smoke passes through the smoke exhaust path from the suction port, it is heated by the electric heater 14 via the heating cylinder 15.

After that, the oil smoke that has passed through the first to fourth exhaust fans FA from the smoke exhaust passage is mixed with the outside air in the cooling cylinder 17, to generate a mixed gas, and the temperature of the mixed gas decreases.
The mixed gas flowing through the cooling cylinder is supplied to the deodorizer 18 by the deodorizing fan FC. The deodorizer 18 removes odorous components from the mixed gas. After that, the deodorized mixed gas is exhausted from the exhaust port 10o.
At that time, the fresh outside air, which is taken in by the fan FD and heated by the heat of the oil smoke in the heating cylinder 15 and the heat of the oil smoke in the connecting cylinder 16, is mixed with the deodorized mixed gas from the exhaust port 10o as a processed gas. It will be exhausted. Further, a part of the treated gas is pressure-fed by the circulation fan FB from the exhaust duct 21 to the temperature-raising flue gas discharge nozzle 20 arranged above the central portion of the iron plate, from which one of the temperature-raised flue gas is increased. The parts are radially blown out over the entire circumference of the outer peripheral portion of the iron plate 13. At this time, the post-treatment gas blown toward the iron plate 13 is heated in the heating cylinder 15. Therefore, an air curtain of warm air appears above the heated iron plate 13, suppresses an upward airflow rising from the iron plate 13 downward, and enhances heat retention of the internal air of the heating cylinder 15. Moreover, the cooking time of meat during cooking can be shortened.

INDUSTRIAL APPLICABILITY The present invention is useful for reducing scattered oil smoke in a commercial roasted meat roaster used in a yakiniku restaurant or the like.

10 smokeless grills,
12 Iron plate storage hole (cooking plate storage opening),
13 Iron plate (cooking plate),
14 electric heater,
20 Temperature rising smoke exhaust nozzle,
20a nozzle upper member,
20b nozzle lower member,
20c skirt part,
20d support member,
20e channel,
FB Circulation fan (exhaust fan).

Claims (2)

A cooking plate installed substantially horizontally used when cooking food,
An electric heater disposed directly below the cooking plate to heat the foodstuff through the cooking plate,
A suction port provided around the cooking plate, which guides the exhaust gas generated when the food is heated to the exhaust gas passage by an exhaust fan,
A radiation nozzle disposed directly above the cooking plate and emitting a radiation gas from the radiation port toward the suction port ,
The radiation nozzle, emitting the radiation gas when released from the emission opening, provided with a skirt portion that generates a negative pressure in the vicinity of the exit opening, by providing a negative pressure in the radiation gas by the skirt A grill device in which a gas emission path is bent ,
The radiation nozzle is
A conical nozzle upper member without a bottom formed of a metal plate and a nozzle lower member supported by a supporting member immediately below the nozzle upper member, and between the nozzle upper member and the nozzle lower member. The flow path is formed,
At the apex portion of the nozzle upper member, the tip end portion of the exhaust duct to which the gas after treatment of the exhaust gas is supplied is directly connected, and the inside of the exhaust duct and the flow path are connected,
The nozzle lower member has a substantially cone-shaped nozzle lower member main body having no bottom surface, and the cylindrical skirt portion protruding from the outer edge of the nozzle lower member main body toward the cooking plate by a predetermined length. Grill device . The post-treatment gas is a mixed gas in which the exhaust gas is mixed with fresh air, the odorous components of which are removed by a deodorizer, and the gas is radiated from the radiation nozzle through the exhaust duct and the flow path. The grill device according to claim 1.

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