JP7546285B2 - grill - Google Patents

Description

The present invention relates to a grill.

A grill is known that includes a grill chamber that stores food, a grill burner that heats the food inside the grill chamber, an exhaust passage that guides the oily smoke and odorous components generated by the food from an exhaust opening at the back of the grill chamber to above the grill body, and an afterburner that is disposed in the exhaust passage and heats and burns off the oily smoke and odorous components (see, for example, Patent Document 1).

Patent No. 5281985

If the flow of the combustion exhaust is fast inside the exhaust passage, the afterburner flame will be pushed down by the flow of the combustion exhaust and will come into contact with the combustion exhaust at a relatively shallow angle to the flow. In this case, the flame cannot make sufficient contact with the combustion exhaust, so the oily smoke and odorous components in the combustion exhaust are not sufficiently heated by the afterburner, which may reduce the odor and smoke reduction effect.

The object of the present invention is to provide a grill that can improve the odor and smoke reduction effect of the afterburner section.

The grill of claim 1 comprises a grill chamber for accommodating food ingredients, a grill burner provided within the grill chamber for heating the food ingredients, an exhaust duct extending upward from the rear of the grill chamber for directing the exhaust gas from inside the grill chamber flowing upward from an exhaust opening provided at the rear, and an afterburner section provided at a lower part within the exhaust duct for heating and reducing oily smoke and odorous components generated from the food ingredients and contained in the exhaust gas, wherein the afterburner section is provided at a lower part within the exhaust duct and behind the exhaust opening, and has a flame port surface for forming a flame in the flow of the exhaust gas from the exhaust opening into the exhaust duct, A baffle plate is provided within the duct to regulate the flow of the combustion exhaust gas passing over the flame port surface upward , and a flame trap is provided within the exhaust duct downstream of the direction in which the combustion exhaust gas flows from the afterburner section to prevent the flame from overflowing from the exhaust duct to the outside, the flame trap being formed by arranging plate-shaped perforated plate sections having a plurality of holes so that adjacent perforated plate sections face each other and are separated by a predetermined distance, the baffle plate is provided at an angle upward toward the rear from the rear end side of the flame port surface, and an extension line of the baffle plate virtually extended rearward is directed toward the rear of the flame trap .

In the exhaust duct of the grill of claim 2 , the flame trap is inclined so that the rear side is lower than the front side to face the flow of the combustion exhaust air, and the baffle plate may extend obliquely upward toward the rear from the rear end side of the flame port surface to a position that does not overlap with a virtual perpendicular line hanging down from the fore-and-aft center of the flame trap.

The baffle plate of the grill of claim 3 may extend obliquely upwardly with respect to the rear from the rear end side of the flame port surface to a height position not exceeding half the height position between the flame port surface and the flame trap.

In the grill of claim 4 , a receiving portion for receiving broth entering from the upper part of the exhaust duct is provided extending in the left-right direction, and the baffle plate may extend obliquely upward toward the rear from the rear end side of the flame port surface to a position that does not overlap with a virtual perpendicular line hanging down from the receiving portion.
The grill of claim 5 comprises a grill chamber for accommodating foodstuffs, a grill burner provided within the grill chamber for heating the foodstuffs, an exhaust duct extending upward from the rear of the grill chamber for directing combustion exhaust gas from within the grill chamber flowing upward from an exhaust opening provided at the rear, and an afterburner section provided at a lower part within the exhaust duct for heating and reducing oily smoke and odorous components generated from the foodstuffs and contained in the combustion exhaust, wherein the afterburner section is provided at a lower part within the exhaust duct and behind the exhaust opening. The exhaust duct is provided with a flame port surface that forms a flame in the flow of the combustion exhaust gas flowing from the exhaust opening into the exhaust duct, a baffle plate is provided within the exhaust duct to regulate the flow of the combustion exhaust gas passing over the flame port surface upward, and a receiving portion is provided at the upper portion of the exhaust duct so as to extend in the left-right direction for receiving the broth entering from the upper portion of the exhaust duct, and the baffle plate extends obliquely upward relative to the rear from the rear end side of the flame port surface to a position where it does not overlap with a virtual perpendicular line hanging down from the receiving portion.

According to the grill of claim 1, the flow of the exhaust gas passing over the flame port surface is regulated upward by the straightening plate. At the bottom of the exhaust passage, the flame formed on the flame port surface is pushed by the flow of the exhaust gas, but the flow regulation by the straightening plate pushes the exhaust gas back toward the flame port surface. This causes the flame formed on the flame port surface to rise, so that the flame can be well formed toward the flow of the exhaust gas. Therefore, the grill can sufficiently burn off the oily smoke and odorous components in the exhaust gas passing over the flame port surface, improving the odor and smoke reduction effect.

In addition , due to the exhaust resistance of the flame trap, the combustion exhaust gas remains above the afterburner's flame nozzle before being discharged to the outside through the exhaust duct. This increases the time that the combustion exhaust gas comes into contact with the flame nozzle, further enhancing the grill's odor and smoke reduction effects.

Furthermore , since the extension line of the baffle plate is directed toward the rear of the flame trap, the combustion exhaust gas that has passed over the flame port surface can be efficiently directed toward the flame trap.

According to the grill of claim 2 , the flame trap is inclined so that the rear side is lower than the front side. As a result, when the broth that has entered the exhaust duct from above adheres to the flame trap, the broth runs backward along the flame trap and falls from the rear. The baffle plate extends from the center of the flame trap in the front-rear direction to a position where it does not overlap with a virtual vertical line, so that the broth can be prevented from falling onto the upper surface of the baffle plate and getting on the afterburner flame port surface. This prevents the broth from adhering to each flame port on the flame port surface, causing clogging or corrosion.

According to the grill of claim 3 , the flow of the combustion exhaust gas is restricted to the flame trap side by the straightening plate on the upstream side between the flame mouth surface and the flame trap, and the flow of the combustion exhaust gas is not arranged on the downstream side, so that an escape space for diffusing the combustion exhaust gas can be provided. A part of the combustion exhaust gas flowing along the straightening plate flows into the escape space, so that the exhaust resistance of the flame trap can be prevented from becoming too high. Therefore, the grill can improve the odor reduction and smoke reduction effect of the afterburner while maintaining the exhaust performance of the exhaust duct. Since the exhaust performance of the exhaust duct can be maintained, the combustion performance of the grill burner in the grill chamber can also be maintained.

According to the grills of claims 4 and 5 , since no baffle plate is provided below the receiver, the broth is prevented from dripping onto the upper surface of the baffle plate and onto the afterburner nozzle surface, which prevents the broth from adhering to the nozzles on the nozzle surface and causing clogging or corrosion.

FIG. 1 is a perspective view of a grill device 1. FIG. 1 is a cross-sectional perspective view of a grill device 1. FIG. 3 is an enlarged view of a W1 region shown in FIG. 2 . FIG. 2 is a cross-sectional view of the rear side of the grill device 1. 1 is a perspective view of the periphery of an afterburner unit 5 fixed to the upper surface of a bottom member 40, as viewed diagonally downward from the rear.

The following describes an embodiment of the present invention. Unless otherwise specified, the device configurations described below are not intended to be limiting and are merely illustrative examples. The drawings are used to explain the technical features that may be adopted by the present invention.

The configuration of the grill device 1 will be described with reference to Figures 1 to 4. The grill device 1 is attached inside the housing of a stove (not shown). As shown in Figures 1 and 2, the grill device 1 includes a grill chamber 2, a grill door 3, an exhaust duct 4, etc.

The grill chamber 2 is formed in a substantially rectangular box shape and includes an upper wall portion 11, a right wall portion 12, a left wall portion 13 (see FIG. 2), and a bottom wall portion 14. A grill opening portion (not shown) that is rectangular when viewed from the front is provided on the front side of the grill chamber 2. An upper burner 21 is provided on the upper wall portion 11. The upper burner 21 forms a flame toward the inside of the grill chamber 2. A right flame port portion (not shown) of the lower burner 22 is provided approximately in the middle of the inner surface of the right wall portion 12. A left flame port portion 24 of the lower burner 22 is provided approximately in the middle of the inner surface of the left wall portion 13. The right flame port portion and the left flame port portion 24 extend in the front-rear direction and face each other at the same height. The right flame port portion and the left flame port portion 24 form a flame toward the inside of the grill chamber 2.

The grill door 3 is provided at the front of the grill chamber 2 and opens and closes the grill opening. A support frame 16 (see FIG. 2) is fixed to the lower back surface of the grill door 3. The support frame 16 detachably supports a grill net (not shown) and a tray 17. The support frame 16 is supported so that it can move in the front-rear direction by a rail mechanism (not shown) provided on both the left and right sides of the upper surface of the bottom wall portion 14 of the grill chamber 2. Therefore, the grill door 3 can be pulled out toward the front together with the support frame 16, and the grill net and tray 17 can be removed from the grill chamber 2 at the same time.

The exhaust duct 4 extends from the rear of the grill chamber 2, slanting rearward and upward. The inside of the exhaust duct 4 communicates with the inside of the grill chamber 2 via an exhaust opening 38 (see Figures 3 and 4) located on the front side of the exhaust duct 4, which will be described later. A grill exhaust port 39 is provided at the top of the exhaust duct 4. The grill exhaust port 39 opens upward and is formed in a roughly rectangular shape that is long in the left-right direction when viewed from above. Combustion exhaust from inside the grill chamber 2 flows upward inside the exhaust duct 4 and is discharged to the outside from the grill exhaust port 39.

The structure of the exhaust duct 4 will now be described. As shown in Figures 2 to 4, the exhaust duct 4 comprises a duct body 30 and a bottom member 40. The duct body 30 is formed in a box shape that is long in the left-right direction in a plan view, with the top and bottom open. The bottom member 40 is formed in a roughly rectangular shape that is long in the left-right direction in a plan view, and is fixed to the open bottom of the duct body 30 so as to close it from below, thereby forming the bottom of the exhaust duct 4.

The duct body 30 comprises a front plate portion 31, an upper plate portion 32, a right plate portion 33, a left plate portion 34, a back plate portion 35, a forward protrusion portion 36, and a partition wall 37. The front plate portion 31 is formed in a generally inverted U-shape when viewed from the front. The upper plate portion 32 extends from the upper end portion of the front plate portion 31 at an angle obliquely upward toward the rear side, and is formed in a generally rectangular shape that is long in the left-right direction when viewed from above. The upper end portion of the upper plate portion 32 is bent upward. A receiving member 120 is fixed to the inner surface of the upper plate portion 32, slightly below the upper end portion.

The receiving member 120 is formed with a generally U-shaped cross section, and includes a fixing portion 121, an upper protrusion 122, and a lower protrusion 123. The fixing portion 121 is formed with a generally rectangular shape extending in the left-right direction, and is fixed with three screws 97 while being in close contact with the inner surface of the upper plate portion 32. The upper protrusion 122 and the lower protrusion 123 protrude from the upper end and lower end of the fixing portion 121, respectively, toward the inner surface of the back plate portion 35 described below. The upper protrusion 122 and the lower protrusion 123 are parallel to each other. The receiving member 120 receives and drops the broth that flows down the inner surface of the upper plate portion 32 of the grill exhaust port 39.

The back plate portion 35 extends from the lower end toward the upper end while slanting backward, and is formed in a generally rectangular shape that is long in the left-right direction when viewed from the rear. The upper end of the back plate portion 35 is bent upward. The right plate portion 33 is provided so as to close the gap between the right ends of the front plate portion 31, the upper plate portion 32, and the back plate portion 35 from the right side. The right plate portion 33 is formed in a tapered shape that narrows in the front-to-rear width as it moves upward when viewed from the right side. The left plate portion 34 is provided so as to close the gap between the left ends of the front plate portion 31, the upper plate portion 32, and the back plate portion 35 from the left side. The left plate portion 34 is formed in a tapered shape that narrows in the front-to-rear width as it moves upward when viewed from the left side.

A grill exhaust port 39, which is generally rectangular in plan view, is formed inside the upper end of the upper plate portion 32, the back plate portion 35, the right plate portion 33, and the left plate portion 34. The combustion exhaust passage formed by the upper plate portion 32, the back plate portion 35, the right plate portion 33, and the left plate portion 34 is tapered so that the width in the front-to-rear direction narrows from the bottom to the top.

The forward protrusion 36 protrudes forward from the lower end of the front panel 31, which is generally inverted U-shaped when viewed from the front, and is generally semi-cylindrical with the lower half cut off. The partition wall 37 is provided along the front end of the forward protrusion 36, and is generally inverted U-shaped when viewed from the front. The partition wall 37 is a wall that separates the interior of the grill chamber 2 from the interior of the exhaust duct 4. An exhaust opening 38 (see Figures 3 to 5) is formed inside the lower end of the generally inverted U-shaped partition wall 37. The exhaust opening 38 is generally rectangular and long in the left-right direction when viewed from the front.

The structure inside the exhaust duct 4 will now be described. As shown in Figures 3 and 4, an afterburner unit 5 is provided inside the exhaust duct 4 at the lower part on the upstream side in the direction in which the combustion exhaust gas flows. The afterburner unit 5 comprises an afterburner 50 and a burner support part 60. The afterburner 50 comprises a flame port surface 55 on its upper surface. The flame port surface 55 comprises multiple flame ports and forms a flame facing upward.

As shown in Figures 3 to 5, the burner support part 60 is formed in a substantially rectangular frame shape extending to both the left and right sides in a plan view, and both ends of the frame are fixed to the left and right sides of the upper surface of the bottom member 40. The burner support part 60 has an opening 61, a rear rib 62, and a front rib 63. The opening 61 is provided in the center of the burner support part 60, and is formed in a substantially rectangular shape that is long in the left and right direction in a plan view. The rear rib 62 is provided to protrude upward from the rear edge of the opening 61. The front rib 63 is provided to protrude upward from the front edge of the opening 61. On the upper surface of the burner support part 60, the igniter electrode 27 is fixed to the right side of the opening 61, and the misfire sensor 28 is fixed to the left side of the opening 61. The burner support part 60 is fixed to the upper surface of the afterburner 50.

The afterburner 50's flame port surface 55 is positioned in the opening 61 of the burner support 60 and is exposed facing upward. An igniter electrode 27 is located directly above the right side of the flame port surface 55, and a misfire sensor 28 is located directly above the left side (see Figure 5). As shown in Figures 3 and 4, the flame port surface 55 is located in the lower part of the exhaust duct 4, inclining obliquely upward from the front to the rear, and is positioned so as to follow the flow of the exhaust combustion gas. The afterburner 50 reduces oily smoke and odorous components generated from ingredients contained in the exhaust combustion gas by burning them off.

As shown in Figures 2 to 4, a flame trap 110 is attached downstream of the afterburner unit 5 and approximately in the middle of the exhaust duct 4 in the height direction. The flame trap 110 is a flame quenching member, and is formed by bending both ends of two perforated plates such as a lath mesh made of stainless steel or the like and vertically facing each other to form a rectangular tube. The flame trap 110 is inclined so that the rear end is lower than the front end, and is attached so as to face the direction in which the combustion exhaust gas flows. The combustion exhaust gas passes through the mesh of the flame trap 110 and is discharged to the outside from the grill exhaust port 39.

A straightening member 57 is provided above the afterburner 50. As shown in FIG. 5, the straightening member 57 includes a straightening plate 571, a right support portion 572, a left support portion 573, a right fixing portion 577, and a left fixing portion (not shown), and is formed in a generally U-shape that opens upward when viewed from the rear. The straightening member 57 may be made, for example, by bending a single metal plate.

The straightening plate 571 is provided at the center of the straightening member 57 and is formed in a generally rectangular shape that is long in the left-right direction in a plan view. A front rib 575 that bends downward is provided at the front end of the straightening plate 571. A rear rib 576 that bends diagonally downward is provided at the rear end of the straightening plate 571. The right support part 572 is erected approximately vertically upward from the right end of the straightening plate 571 and is formed in a generally triangular shape when viewed from the right side. The left support part 573 is erected approximately vertically upward from the left end of the straightening plate 571 and is formed in a generally triangular shape when viewed from the left side. The right fixing part 577 protrudes to the right from the front end facing the front of the right support part 572 and is formed in a generally rectangular shape extending in the front-rear direction when viewed from the rear. The left fixing part protrudes to the left from the front end facing the front of the left support part 573 and is formed in a generally rectangular shape extending in the front-rear direction when viewed from the rear.

With the open inner side of the straightening member 57 facing the rear surface of the partition wall 37 of the exhaust duct 4, the right fixing part 577 and the left fixing part are fixed to the rear surface of the partition wall 37 with the screws 98. As a result, the straightening plate 571 is supported downstream of the flame port surface 55 of the afterburner 50 by the right support part 572 and the left support part. The front rib 575 of the straightening plate 571 is arranged in contact with the rear surface of the rear rib 62 of the burner support part 60. The straightening plate 571 is inclined obliquely upward from the rear end of the flame port surface 55 toward the flame trap 110. Specifically, the extension line E of the straightening plate 571 virtually extended rearward is directed toward the rear corner of the lower surface of the flame trap 110. The straightening plate 571 guides the combustion exhaust that has passed over the flame port surface 55 of the afterburner 50 toward the flame trap 110.

In the exhaust duct 4, a guide plate 58 is provided on the upper side between the baffle plate 571 and the flame trap 110. The guide plate 58 is inclined diagonally upward from the front end to the rear end, and its rear end is located at the front end of the flame trap 110. The guide plate 58 guides the combustion exhaust air flowing from inside the grill chamber 2 along the upper side of the exhaust duct 4 toward the flame trap 110.

A broth passage 200 is provided under the central part of the afterburner unit 5. The broth passage 200 extends forward along the upper surface of the bottom member 40 from the underside of the central part of the afterburner unit 5, and connects to an outlet 201 provided at the lower back of the grill chamber 2. The broth passage 200 guides the broth that enters from the grill exhaust port 39 and flows down the back of the exhaust duct 4 through the underside of the afterburner unit 5 and into the grill chamber 2. The broth falls from the outlet 201 into the receiving tray 17. The user can easily collect the broth by pulling out the receiving tray 17 outside the grill chamber 2.

The function of the straightening plate 571 will be described with reference to FIG. 4. The straightening plate 571 is arranged at an incline so that the rear side is higher than the front side with respect to the flame port surface 55. If the straightening plate 571 is not provided, the combustion exhaust flowing from the exhaust opening 38 into the exhaust duct 4 will flow backward along the flame port surface 55. In this case, the many flames formed on the flame port surface 55 will fall backward due to the flow of the combustion exhaust, and since the flames cannot sufficiently contact the combustion exhaust, the oil smoke and odor components in the combustion exhaust cannot be sufficiently heated. In this embodiment, the straightening plate 571 is provided downstream of the flame port surface 55 to restrict the flow of the combustion exhaust passing over the flame port surface 55 diagonally upward. As a result, the combustion exhaust is pushed back toward the flame port surface 55, so that the many flames formed on the flame port surface 55 rise from a state lying backward and are formed in a direction perpendicular to the flame port surface 55. Therefore, the oil smoke and odorous components in the combustion exhaust gas passing over the flame mouth surface 55 can be sufficiently heated, improving the odor and smoke reduction effect.

In addition, a flame trap 110 is provided downstream of the straightening plate 571, so that the exhaust resistance of the flame trap 110 causes the oil smoke to remain above the flame port surface 55 while flowing upward through the exhaust duct 4, and then discharged to the outside through the grill exhaust port 39 (see the flow of combustion exhaust shown in Figure 4). The time that the oil smoke and odorous components are in contact with the flame port surface 55, which burns them off, is increased, further enhancing the odor and smoke reduction effect.

In addition, the extension line E, which is a virtual rear extension of the straightening plate 571, is directed toward the rear corner of the underside of the flame trap 110, so that the combustion exhaust that passes over the flame port surface 55 can be effectively directed toward the flame trap 110 without being diffused. This improves the exhaust performance of the combustion exhaust in the exhaust duct 4.

The position of the rear end of the straightening vane 571 and its effect will be described with reference to Figure 4. The top of the flame nozzle surface 55 is the rear end. The bottom of the flame trap 110 is the rear corner of the underside. If the rear end position of the flame nozzle surface 55 is used as the height reference, the height of the rear corner of the underside of the flame trap 110 is H1, and half of that height is H2. If the height of the rear end of the straightening vane 571 is H3, the position of the rear end of the straightening vane 571 is set so that height H3 is lower than height H2.

By defining such a positional relationship, the grill device 1, on the upstream side between the flame mouth surface 55 and the flame trap 110, deflects the flow of the combustion exhaust gas diagonally upward with the straightening plate 571 to regulate it toward the flame trap 110 side, and on the downstream side, since the straightening plate 571 is not arranged, the escape space 100 can be provided on the back plate portion 35 side. As a result, a part of the combustion exhaust gas that passes through the straightening plate 571 diffuses and flows into the escape space 100, which prevents the exhaust resistance of the flame trap 110 from becoming too high as a whole in the exhaust duct 4. Therefore, the grill device 1 can improve the odor reduction and smoke reduction effect of the afterburner 50 while maintaining the exhaust performance of the exhaust duct 4. Since the exhaust performance of the exhaust duct 4 can be maintained, the combustion performance of the grill burners (upper fire burner 21, lower fire burner 22) in the grill chamber 2 can also be maintained.

The straightening plate 571 extends from the rear end side of the flame mouth surface 55 at an incline obliquely upward toward the rear to a position where it does not overlap with the perpendicular line P1 (see FIG. 4) that virtually hangs down from the center of the front-rear direction of the flame trap 110. For example, assume that the broth enters the exhaust duct 4 from the grill exhaust port 39 and adheres to the flame trap 110. Since the flame trap 110 is arranged at an incline so that the rear end side is lower, the broth falls on the way to the rear corner on the underside of the flame trap 110, or flows down from the rear corner along the inner surface of the back plate 35. In either case, the straightening plate 571 is not arranged below the rear end side from the center of the front-rear direction of the flame trap 110, so the broth does not fall on the upper surface of the straightening plate 571, but passes through the broth passage 200 and is discharged onto the receiving tray 17 from the outlet 201 in the grill chamber 2. Therefore, the grill device 1 can prevent the broth from falling onto the upper surface of the baffle plate 571 and onto the flame port surface 55 of the afterburner 50.

A receiving member 120 is fixed to the upper part of the inner surface of the upper plate portion 32 of the exhaust duct 4, and the broth that adheres to the receiving member 120 falls from the tip of the lower protrusion 123 located at the bottom of the receiving member 120 and adheres to the frame trap 110. As described above, the broth that adheres to the frame trap 110 falls as it flows along the underside of the frame trap 110 toward the rear corner, or it continues to flow down the inner surface of the back plate portion 35. Therefore, the broth does not fall onto the upper surface of the straightening plate 571, but passes through the broth passage 200 and is discharged from the outlet 201 in the grill chamber 2 onto the receiving tray 17.

The baffle plate 571 does not overlap with the perpendicular line P2 (see FIG. 4) that virtually hangs down from the tip of the lower protrusion 123 located at the bottom of the receiving member 120. Therefore, even if the flame trap 110 is not attached and the broth falls from the tip of the lower protrusion 123 of the receiving member 120, it will not fall onto the upper surface of the baffle plate 571. Therefore, the grill device 1 can prevent the broth from falling onto the upper surface of the baffle plate 571 and getting on the flame mouth surface 55 of the afterburner 50.

As described above, the grill device 1 of this embodiment includes the grill chamber 2, the upper burner 21, the lower burner 22, the exhaust duct 4, and the afterburner unit 5. The grill chamber 2 stores food. The upper burner 21 and the lower burner 22 are grill burners that are installed in the grill chamber 2 and heat the food. The exhaust duct 4 extends upward from the rear of the grill chamber 2 and guides the exhaust gas from the grill chamber 2 flowing from the exhaust opening 38 upward. The afterburner unit 5 is installed at the bottom of the exhaust duct 4. The afterburner unit 5 includes a flame port surface 55 and forms a flame against the flow of the exhaust gas from the exhaust opening 38 flowing into the exhaust duct 4.

In the exhaust duct 4, a straightening plate 571 is provided to regulate the flow of the combustion exhaust gas passing over the flame nozzle surface 55 upward. The flame formed on the flame nozzle surface 55 is pushed in the direction of the combustion exhaust gas flow, but since the flow of the combustion exhaust gas passing over the flame nozzle surface 55 is regulated upward by the straightening plate 571, the combustion exhaust gas is once pushed back toward the flame nozzle surface 55. As a result, the flame formed on the flame nozzle surface 55 rises in the opposite direction to the flow of the combustion exhaust gas, so that a flame can be formed against the flow of the combustion exhaust gas. Therefore, the oil smoke and odorous components in the combustion exhaust gas passing over the flame nozzle surface 55 can be sufficiently burned off, improving the odor and smoke reduction effect.

In the above description, the grill device 1 is an example of the "grill" of the present invention. The afterburner unit 5 is an example of the "afterburner portion" of the present invention. The receiving member 120 is an example of the "receiving portion" of the present invention.

The present invention is not limited to the above embodiment, and various modifications are possible. The grill device 1 in the above embodiment is installed inside the stove housing, but it may be a standalone grill device. The grill device 1 is equipped with an upper burner 21 and a lower burner 22 as the "grill burner" of the present invention, but it may be equipped with only one of the upper burner 21 and the lower burner 22. The flame trap 110 and the receiving member 120 may be omitted in the exhaust duct 4.

The straightening plate 571 is a part of the roughly U-shaped straightening member 57, and is supported at an angle downstream of the flame port surface 55 in the exhaust duct 4 by fixing the right fixing part 577 and the left fixing part to the back surface of the partition wall 37 of the exhaust duct 4, but the straightening plate 571 may be supported in other ways.

The imaginary extension line E of the straightening plate 571 to the rear is the rear corner of the underside of the flame trap 110, but the inclination angle of the straightening plate 571 may be changed as appropriate. To make the flame formed on the flame nozzle surface 55 stand up toward the exhaust gas, it is preferable to incline the rear end side higher than the flame nozzle surface 55.

The afterburner 50 constitutes the afterburner unit 5 by fixing the burner support part 60, and the afterburner 50 is supported at the bottom inside the exhaust duct 4 by fixing the burner support part 60 to the bottom surface of the bottom member 40 of the exhaust duct 4, but it may also be supported inside the exhaust duct 4 in a different way, for example, the afterburner 50 may be fixed directly inside the exhaust duct 4.

The afterburner 50's flame port surface 55 is arranged to be inclined diagonally upward from the front to the rear, but may also be arranged horizontally.

REFERENCE SIGNS LIST 1 Grill device 2 Grill chamber 4 Exhaust duct 5 Afterburner unit 21 Upper burner 22 Lower burner 38 Exhaust opening 50 Afterburner 55 Flame port surface 110 Flame trap 120 Receiving member 571 Baffle plate E Extension line

Claims (5)

A grill chamber for storing food;
A grill burner provided in the grill chamber for heating the food;
An exhaust duct that extends upward from the rear of the grill chamber and guides the combustion exhaust air from inside the grill chamber upward, the exhaust duct flowing from an exhaust opening provided at the rear of the grill chamber;
A grill having an afterburner section provided in a lower portion of the exhaust duct for heating and reducing oily smoke and odor components generated from the food and contained in the combustion exhaust,
the afterburner section is provided in a lower portion of the exhaust duct and behind the exhaust opening, and includes a flame port surface that forms a flame in the flow of the combustion exhaust gas flowing from the exhaust opening into the exhaust duct,
A baffle plate is provided in the exhaust duct to regulate the flow of the combustion exhaust gas passing over the flame port surface upward ,
A flame trap is provided in the exhaust duct downstream of the afterburner section in a direction in which the combustion exhaust gas flows, the flame trap preventing flames from overflowing from the exhaust duct to the outside,
The frame trap is formed by arranging a plate-shaped porous plate portion having a plurality of holes so that adjacent porous plate portions face each other and are spaced apart by a predetermined distance,
The straightening plate is provided so as to be inclined obliquely upward toward the rear from the rear end side of the flame port surface,
A grill characterized in that an imaginary extension line of the air straightening plate toward the rear is directed toward the rear of the frame trap . In the exhaust duct, the flame trap is inclined so that a rear side is lower than a front side so as to face a flow of the combustion exhaust gas,
The grill according to claim 1, characterized in that the baffle plate extends obliquely upward toward the rear from the rear end side of the flame port surface to a position that does not overlap with a virtual perpendicular line hanging down from the front-to-rear center of the flame trap. The grill according to claim 1, characterized in that the baffle plate extends obliquely upwardly with respect to the rear from the rear end side of the flame port surface to a height position not exceeding half the height position between the flame port surface and the flame trap. A receiving portion for receiving the broth entering from the upper portion of the exhaust duct is provided at the upper portion of the exhaust duct so as to extend in the left-right direction,
2. The grill according to claim 1, wherein the baffle plate extends from the rear end side of the flame port surface to a position not overlapping with a virtual perpendicular line hanging down from the receiving portion, inclining obliquely upward with respect to the rear. A grill chamber for storing food;
A grill burner provided in the grill chamber for heating the food;
An exhaust duct that extends upward from the rear of the grill chamber and guides the combustion exhaust air from inside the grill chamber upward, the exhaust duct flowing from an exhaust opening provided at the rear of the grill chamber;
A grill having an afterburner section provided in a lower portion of the exhaust duct for heating and reducing oily smoke and odor components generated from the food and contained in the combustion exhaust,
the afterburner section is provided in a lower portion of the exhaust duct and behind the exhaust opening, and includes a flame port surface that forms a flame in the flow of the combustion exhaust gas flowing from the exhaust opening into the exhaust duct,
A baffle plate is provided in the exhaust duct to regulate the flow of the combustion exhaust gas passing over the flame port surface upward ,
A receiving portion for receiving the broth entering from the upper portion of the exhaust duct is provided at the upper portion of the exhaust duct so as to extend in the left-right direction,
A grill characterized in that the baffle plate extends obliquely upward and rearward from the rear end side of the flame port surface to a position not overlapping with a virtual perpendicular line hanging down from the receiving portion .

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