JP7546286B2 - grill - Google Patents

Description

The present invention relates to a grill.

Conventionally, 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

In the above grill, if the afterburner's flame nozzle surface does not make good contact with the flow of exhaust gas in the exhaust passage, the oily smoke and odorous components in the exhaust gas will not be heated sufficiently, reducing 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 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 from within the grill chamber upward through an exhaust opening provided at the rear of the grill chamber and discharging it to the outside through a grill exhaust port provided at an upper part , and an afterburner section provided within the exhaust duct for heating and reducing oily smoke and odorous components generated from the foodstuffs and contained in the combustion exhaust, the afterburner section being disposed at a lower part within the exhaust duct and adjacent to the exhaust opening The exhaust duct is provided behind the grill exhaust port, the flame port surface of the afterburner section is arranged to be inclined diagonally upward from the front to the rear, and the inclination angle of the flame port surface with respect to the horizontal plane is 15° to 25°. A baffle is provided within the exhaust duct to regulate the flow of the combustion exhaust passing over the flame port surface of the afterburner section to be upward, and the baffle is provided at an angle greater than that of the flame port surface with respect to the horizontal plane, and is arranged to be inclined diagonally upward from the rear end side of the flame port surface to the rear, and an extension line of the baffle that is virtually extended rearward is located rearward of the grill exhaust port .

The grill of claim 2 is provided within the exhaust duct, and is 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, and is equipped with a flame trap that prevents flames from overflowing from the exhaust duct to the outside, and the flame trap is arranged within the exhaust duct downstream of the direction in which the oily smoke and the odorous components flow from the afterburner section , and a virtual extension line of the baffle plate extending rearward may be directed toward the rear of the flame trap.

According to the grill of claim 1, the combustion exhaust gas flowing from the exhaust opening into the exhaust duct is more likely to come into contact with the flame port surface of the afterburner section, which enhances the flame and odor reduction effects.

Furthermore , the flow of the combustion exhaust gas passing over the flame port surface of the afterburner is restricted upwards by the straightening plate, which acts as exhaust resistance, causing the oily smoke to remain above the flame port surface before being discharged to the outside through the exhaust duct. This increases the time that the smoke and oily smoke are in contact with the afterburner, which burns them off, further enhancing the odor and smoke reduction effect.

According to the grill of claim 2 , the exhaust resistance of the flame trap causes the oily smoke to remain above the afterburner section before being exhausted to the outside through the exhaust duct. This increases the time that the smoke or oily smoke comes into contact with the afterburner section, which burns it off, and further enhances the odor and smoke reduction effect.

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 region W shown in FIG. 2 . 2 is a cross-sectional view of the rear side of the grill device 1. FIG. 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. 1 is a table of experimental results.

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 11, a right wall 12, a left wall 13 (see FIG. 2), and a bottom wall 14. A grill opening (not shown) that is rectangular in front view is provided on the front side of the grill chamber 2. An upper burner 21 is provided on the upper wall 11. The upper burner 21 forms a flame toward the inside of the grill chamber 2. A right flame port (not shown) of the lower burner 22 is provided approximately in the middle of the inner surface of the right wall 12. A left flame port 24 of the lower burner 22 is provided approximately in the middle of the inner surface of the left wall 13. The right flame port and the left flame port 24 extend in the front-rear direction and face each other at the same height. The right flame port and the left flame port 24 form a flame toward the inside of the grill chamber 2. The upper burner 21 and the lower burner 22 correspond to the grill burners of the present invention.

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 includes 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 protruding 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 rearward and upward, and is formed in a generally rectangular shape that is long in the left-right direction when viewed from above.

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 formed into a generally semi-rectangular cylinder 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 formed into a generally rectangular shape that is long in the left-right direction when viewed from the front.

The structure inside the exhaust duct 4 will be described. As shown in Figures 3 and 4, an afterburner unit 5 is provided inside the exhaust duct 4 at the bottom on the upstream side in the direction in which the exhaust gas flows. The afterburner unit 5 comprises an afterburner 50 and a burner support part 60. The afterburner 50 has a flame port surface 55 on its upper surface. The flame port surface 55 has multiple flame ports and forms flames facing upward. The afterburner 50 reduces oily smoke and odorous components generated from ingredients contained in the exhaust gas by burning them off with the multiple flames formed on the flame port surface 55.

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 upward. The igniter electrode 27 is located directly above the right side of the flame port surface 55, and the misfire sensor 28 is located directly above the left side (see Figure 5).

As shown in FIG. 4, when the exhaust gas from the grill chamber 2 flows into the exhaust duct 4 from the exhaust opening 38, it flows obliquely upward toward the grill exhaust port 39 while following the shape of the exhaust duct 4. In the lower part of the exhaust duct 4, the flame port surface 55 is arranged so as to follow the flow of the exhaust gas, inclined obliquely upward from the front side to the rear side. Here, the inclination angle α of the flame port surface 55 with respect to the horizontal plane is preferably 15° to 25°. By adjusting the inclination angle of the flame port surface 55 within this range, the exhaust gas flowing from the exhaust opening 38 into the exhaust duct 4 is easily brought into contact with the flame port surface 55, and the direction P of the flame formed on the flame port surface 55 can be made perpendicular to the flow of the exhaust gas. Therefore, the oil smoke and odorous components contained in the exhaust gas can be sufficiently burned off, so that the flame reduction and odor reduction effects can be further enhanced. The effect of the inclination angle of the flame port surface 55 will be demonstrated later.

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 tubular shape. 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.

With reference to FIG. 6, a demonstration experiment on the inclination angle α of the flame nozzle surface 55 will be described. A demonstration experiment was conducted to determine the optimal inclination angle α (see FIG. 4) of the flame nozzle surface 55. In the experiment, the inclination angle of the flame nozzle surface 55 with respect to the horizontal plane was changed in increments of 5° within the range of 0° to 35°, and (1) the combustion performance of the grill burner and (2) the flame quenching performance of the afterburner 50 were evaluated. For (1) the combustion performance of the grill burner, the state of the flame formed at each flame nozzle of the grill burner was observed and qualitatively evaluated on a three-point scale of O, △, and ×. For (2) the flame quenching performance of the afterburner 50, the state of the smoke and odor discharged from the grill exhaust port 39 was observed and qualitatively evaluated on a four-point scale of ◎, O, △, and ×. Fish, which is relatively prone to producing oily smoke and odor among ingredients, was used as the food to be cooked.

The results of the grill burner's combustion performance will now be explained. As shown in the results in Figure 6 (1), for inclination angles α of 0°, 5°, 10°, 15°, 20°, and 25°, the flames formed at each flame port of the grill burner showed little fluctuation and the flame size and shape were stable, so they were rated as ◯. For the inclination angle of 30°, the flame flickered slightly, so it was rated as △. For the inclination angle of 35°, the flame was smaller and fluctuated more than the above 0° to 25° angles, so it was rated as ×.

When the inclination angle α is set to 30° or more, the flame port surface 55 impedes the flow of the combustion exhaust, and the combustion exhaust in the exhaust duct 4 cannot be smoothly discharged from the grill exhaust port 39. This causes the combustion exhaust to remain in the grill chamber 2, resulting in a lack of oxygen inside the grill chamber 2, which is thought to have reduced the combustion performance of the grill burner.

The results of the combustion performance of the afterburner 50 are explained below. As shown in the results of Figure 6 (2), in the case of an inclination angle α of 0°, the flame port surface 55 is not aligned with the flow of the combustion exhaust, and the flame port surface 55 becomes more distant from the flow of the combustion exhaust as it moves downstream. No oily smoke was observed from the grill exhaust port 39, but an odor was detected, so it was rated as △. In the cases of an inclination angle α of 5° and 10°, the flame port surface 55 is positioned closer to the flow of the combustion exhaust. The odor emitted from the grill exhaust port 39 was reduced compared to the case of an inclination angle α of 0°, so it was rated as ◯.

For those with inclination angles α of 15° and 25°, the flame nozzle surface 55 is positioned so that it is aligned with the flow of the exhaust gas. This causes the flame formed on the flame nozzle surface 55 to be directed in a direction perpendicular to the flow of the exhaust gas. No oily smoke was emitted from the grill exhaust port 39 and almost no odor was detected, so this was rated as ◎. For those with inclination angles α of 30° and 35°, the rear end side of the flame nozzle surface 55 rises up against the flow of the exhaust gas. Therefore, the exhaust gas comes into sufficient contact with the flame nozzle surface 55, so like those with inclination angles α of 15° and 25°, no oily smoke was emitted from the grill exhaust port 39 and almost no odor was detected, so this was rated as ◎.

The results of (1) and (2) above demonstrate that when the inclination angle α is between 15° and 25°, it is possible to improve the flame quenching performance of the afterburner 50 while maintaining the combustion performance of the grill burner.

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 contains 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 combustion exhaust from inside 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 and behind the exhaust opening 38. The afterburner unit 5 includes an afterburner 50. The flame port surface 55 of the afterburner 50 is arranged at an angle obliquely upward from the front side to the rear side. The inclination angle of the flame port surface 55 with respect to the horizontal plane is 15° to 25°. This makes it easier for the combustion exhaust air flowing from the exhaust opening 38 into the exhaust duct 4 to come into contact with the flame port surface 55, enhancing the flame and odor reduction effects.

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 section" 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 straightening member 57 and the flame trap 110 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.

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 571 Baffle plate E Extension line

Claims (2)

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 gas from inside the grill chamber upward from an exhaust opening provided at the rear of the grill chamber and discharges it to the outside from a grill exhaust port provided at the top ;
A grill having an afterburner section provided in the exhaust duct for heating and reducing oily smoke and odorous 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,
The flame port surface of the afterburner portion is inclined obliquely upward from the front side to the rear side,
The inclination angle of the flame mouth surface with respect to the horizontal plane is 15° to 25°,
a straightening plate is provided in the exhaust duct to regulate the flow of the combustion exhaust gas passing over the flame port surface of the afterburner section upward;
The straightening vane is provided at an angle larger than that of the flame port surface with respect to the horizontal plane, and is inclined obliquely upward from the rear end side of the flame port surface toward the rear,
A grill characterized in that an imaginary extension line of the air straightening plate to the rear is located rearward of the grill exhaust port . a flame trap provided in the exhaust duct, the flame trap being formed by arranging adjacent porous plate sections having a plurality of holes so as to face each other and to be spaced apart by a predetermined distance, the flame trap preventing flames from overflowing from the exhaust duct to the outside;
the flame trap is disposed in the exhaust duct downstream of the afterburner section in a direction in which the oily smoke and the odorous components flow ,
2. The grill according to claim 1 , wherein an imaginary extension of the air deflector toward the rear is directed toward the rear of the frame trap.

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