JPH0767423B2 - Cooking device - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooker for sucking smoke generated from a cooking product during cooking.

[0002]

2. Description of the Related Art Smokeless cookers (roasters) have been popularized by developing the food service industry such as yakiniku as clean and high-grade. In this method, the smoke generated during cooking is sucked into the main body of the cooker by the suction force of the fan, oil drops, oil smoke, etc. are removed and discharged to the outside.

[0003]

In the conventional roaster, a large amount of indoor air is sucked together with the smoke in order to suck the smoke escaping upward. For this reason, the driving energy of the fan becomes large and a large fan is required.

In view of the above, it is an object of the present invention to provide a cooker that efficiently sucks smoke generated during cooking.

[0005]

The problem solving means according to claim 1 of the present invention is, as shown in FIGS. 1 and 2, an intake port 8 formed in an outer peripheral portion of a cooking section 3, and an intake port 8 generated during cooking. Fan 5 for sucking the smoke that is generated , and the suction by the fan 5
Deodorizing device 6 that deodorizes the generated smoke into smokeless odor
And an air blowing means 7 for blowing air from above the cooking section 3 toward the intake port 8, and the air blowing means 7
, The fan 5 is utilized as a blowing source, the fan
An air blower 15 for guiding the clean air from the deodorizing device 6 sent out by the above 5 to the upper side of the cooking unit 3 is provided.
, The air outlet 21 to the delivery direction is set to blow air is provided toward the intake port 8, the blower unit 15, outlet orientation that the air outlet 21 is located above the cooking unit 3 And rotating horizontally from above the cooking unit 3 .
It is possible to switch between the avoiding postures and the avoiding postures.

According to a second aspect of the present invention, the means for solving the problem is the blower unit 1
5 is a first blower pipe 16 communicating with the deodorizing device 6, and the first blower pipe 16.
A second blower pipe 17 that is rotatably inserted in the blower pipe 16,
And connected to the second blower pipe 17 and the first blower pipe 16.
A ventilation hole 17a is formed to allow the ventilation section 15 to be avoided.
The second blower pipe 17 rotates to rotate the ventilation hole 17 when
“A” is opposed to the pipe wall of the first blower pipe 16 .

[0007]

[Action] In the above Symbol challenges solving means, intake by the fan 5
Smoke generated during cooking that is sucked from the air vents 8 is a deodorizing device.
At 6, smokeless and odorless, it becomes clean air. This clean air
Is sent out by the fan 5 and guided to the first blower pipe 16.
Then, the air is blown from the air vent 17a through the second blower pipe 17 to the air intake port 21 toward the air intake port 8 to form an umbrella-shaped air curtain. The smoke generated from the cooking section 3 during cooking cannot be dissipated upward by the air curtain and is sucked from the intake port 8. Rotate the air blower 15 horizontally except when cooking.
And aversion Te, to facilitate cleaning and internal inspection of the cooking section 3. At this time, the second blower pipe 17 rotates to rotate the ventilation port 17a.
Is directed to the wall of the first blower pipe 16 so that the first blower
Since the air from the pipe 16 is shut off, the fan 5 is driven.
Even if there is a problem, the air is blown from the air outlet 21.
It won't come out.

[0008]

1 is a block diagram of a cooking device according to an embodiment of the present invention, FIG. 2 is a partially cutaway plan view of the cooking device, FIG. 3 is a perspective view of a heat exchanger, and FIG. 4 is a first blower pipe. And FIG. 5 is a cross-sectional view of the blow-out portion.

As shown in FIGS. 1 and 2, the cooker of this embodiment has a cooker main body 2 installed inside a table 1 and the cooker main body 2.
Disk-shaped rostrut 3 supported on the upper part of the table, an electric heater 4 arranged below the roster 3 for heating a food, and a fan for sucking smoke generated during cooking into the cooker main body 2. 5, a deodorizing device 6 for deodorizing smoke sucked by the fan 5 to obtain clean air, and an air blowing device 7 for blowing air from above the cooking section.

The cooker main body 2 has an intake port 8 formed in the outer peripheral portion of the roster 3, and a ring-shaped intake plate 8a having a plurality of elongated holes is attached to the intake port 8. . In addition, 8b in FIG. 1 is a windshield, which enhances the smoke suction efficiency.

The deodorizing device 6 is a deodorizing passage 9 which is built in the cooker main body 2 and communicates with the intake port 8, a heat exchanger 10 for raising the intake air disposed in the deodorizing passage 9, and a deodorizing device. Road 9
And a combustion chamber 11 for oxidizing and decomposing odorous components contained in the intake air heated in the heat exchanger 10.

In the deodorizing passage 9, a mist catcher 12 is provided between the intake port 8 and the heat exchanger 10 which uses a ceramic filter having a high collecting performance for removing oil droplets and oil smoke.
Is intervening. The fan 5 is installed at the downstream end of the deodorizing passage 9.

As shown in FIG. 3, the heat exchanger 10 uses two layers of stainless steel plate fins 10a having a high heat transfer coefficient, which are orthogonal to each other, and a plurality of these layers are polymerized. The airflow X including the airflow X and the airflow Y after deodorization that has passed through the combustion chamber 11 are configured to be orthogonal to each other. Then, three heat exchangers 10 are arranged in series in the deodorizing passage 9 and are installed so as to be countercurrent as a whole as shown in FIG. The combustion chamber 11 is provided with an electric heater 13 and a catalyst 14 for heating intake air. The catalyst 1
4, for example, alumina as a carrier, which was by adhering the platinum or palladium or the like on the surface, it is possible to lower the oxidative degradation temperature of the smoke.

[0014] Incidentally, the upper surface of the combustion chamber 11 between the combustion chamber 11 and the grate 3, is more heated to the electric heater 13,
Used as a radiant heat source for cooking. Therefore, the upper wall of the combustion chamber 11 is made of a material having good heat dissipation.

The air blowing means 7 uses the fan 5 as a blowing source, and blows the clean air from the deodorizing passage 9 blown out by the fan 5 to above the cooking section.
It is equipped with 5.

As shown in FIG. 1, the blower unit 15 has a first blower pipe 16 whose one end communicates with the downstream end of the deodorizing passage 9 and guides air to the lower part of the table 1, and the first blower pipe 16. And a second blower pipe 17 that is rotatably supported at the other end of the first blower pipe 16 and guides the air from the first blower pipe 16 to the upper side of the roster 3.

As shown in FIG. 4, the other end of the first blower pipe 16 is formed in a semi-cylindrical shape, and a circular insertion opening 16a for inserting one end of the second blower pipe 17 is formed on the upper surface thereof. There is.

The second blower tube 17 penetrates the table 1 and is formed in an inverted L shape, and has an air vent at one end thereof for guiding the air from the first blower tube 16 to the second blower tube 17. 1
7a is formed, and the blowing portion 1 for blowing air is provided at the other end.
8 is attached.

As shown in FIG. 5, the blow-out portion 18 is composed of an outer wall 19 whose ends are opened like an umbrella and an umbrella-shaped inner wall 20 attached inside the open portion. The outer wall 19 and the inner wall 20. An annular air outlet 21 is provided between them. In addition, the blowing unit 18 is provided with a height varying unit 22 that varies the height from the rustle 3 to the air outlet 21.

The height varying means 22 includes the second blower pipe 1
7 has an external thread 23 formed on the outside of the other end and an internal thread 24 formed on the inside of the outer wall 19 and moves up and down by rotating the blow-out portion 18 with respect to the second blower pipe 17. Then, the height from the grate 3 to the air outlet 21 is changed.

As shown in FIG. 2, the second blower pipe 17 is switched between a blowing posture A in which the air outlet 21 is located above the rostrtor 3 and an avoiding posture B in which the air blower 21 is avoided from above the rostrur 3. It is free. This is the first blower pipe 16
At the insertion opening 16a, the one end portion of the second blower pipe 17 can be switched by rotating.

Then, when the second blower pipe 17 is in the blowing position,
The air blowout port 21 and the first blower pipe 16 communicate with each other, and the blowing direction of the air blowout port 21 is set so that the air blown out from the air blowing portion 21 forms an umbrella-shaped air curtain toward the intake port 8. ing. Further, when the second blower pipe 17 is in the avoiding posture, the vent 17a faces the pipe wall of the first blower pipe 16 so that one end of the second blower pipe 17 has the first blower pipe 16
It is used as an air blocking means 25 for blocking the air from.

In the above-mentioned structure, the cooked food is placed on the upper surface of the grate 3 and roasted by the electric heater 4. In this case, smoke rising from food, due fan 5 together with air is guided to the deodorization path 9 is sucked from the intake port 8, the oil droplets and oil smoke is by passing through the mist catcher 12 from above downward It is removed, reaches the heat exchanger 10, and is heated.

Next, the intake air is guided to the combustion chamber 11 and heated to the required temperature by the electric heater 13, and the odorous components (aldehydes etc.) are oxidatively decomposed. At this time, the oxidative decomposition temperature is lowered by the catalyst 14.

The intake air, which has been made smokeless and odorless to become clean air, passes through the heat exchanger 10 again. Here, the heat of the combustion exhaust gas burned in the combustion chamber 11 is transferred to the intake air before deodorization to raise the temperature, and the temperature of the combustion apparatus 11 is lowered.

Further, the clean air is guided to the first blower pipe 16 by the fan 5, passes through the second blower pipe 17, and blows out 1
8 is blown out from the air outlet 21. The blown air forms an umbrella-shaped air curtain toward the intake port 8 and dissipates to the upper side of the rustle 3 . Especially, the smoke in the central portion of the rustle 3 far from the intake port 8 should not escape.

Here, when there are many cooked foods on the roastle 3, for example, when vegetables or the like rise and are placed on the roastle 3, especially the cooked foods placed near the outer periphery of the roastle 3. May hit the air curtain. At this time, since the food is dried, the blowing portion 18 is turned to change the height of the air outlet 21 and the air curtain is adjusted so as not to hit the food.

When not cooking, the second blower pipe 17 is rotated horizontally to be in an avoiding posture so that cleaning and internal inspection of the roster 3 can be easily performed. Then when cooking again,
Even when the second blower pipe 17 is in the avoiding posture and the fan 5 is driven, the air flow is blocked in the avoiding posture, so that the air blows out from the air outlet 21 and the table 1 is removed. There is no chance that the air will hit the seasoning or the sauce, and will not scatter.

In this way, the air curtain from the air outlet 21 by the air blowing means 7 prevents the smoke generated from the roster 3 from being scattered upward, and the smoke can be collected with a small amount of air suction, so that the fan 5 Drive energy can be suppressed, and the fan 5 can be downsized.

Further, since the second blower pipe 17 can be switched to the avoidance posture, the cleaning of the roster 3 and the inspection of the inside of the cooker main body 2 can be easily performed, and the working efficiency is improved. Since the air flow is blocked when the second blower pipe 17 is in the avoiding posture, even if the fan 5 is driven in the avoiding posture, the seasoning or the sag on the table 1 may occur. There is no chance that the air will hit and scatter.

Furthermore, since the height of the air outlet 21 can be changed, the height of the air curtain from the air outlet 21 is adjusted according to the amount and the state of the food on the roster 3 to prepare the food. Can be prevented from hitting the air curtain and drying.

The present invention is not limited to the above embodiment, and it goes without saying that many modifications and changes can be made to the above embodiment within the scope of the present invention.

For example, the blowing portion 18 may be slidably fitted to the other end portion of the second blower pipe 17 as the height adjusting means of the air outlet 21.

[0034]

As is apparent from the above description, according to the first aspect of the present invention, the smoke generated from the cooking section is scattered upward by the air curtain from the air outlet by the air blowing means.
You can prevent smoke from leaking and collect smoke efficiently with a small amount of air suction.
The drive energy of the fan can be suppressed. Moreover, since the blower unit can be switched between the blowing posture and the avoiding posture, cleaning of the cooking unit and internal inspection can be easily performed, and work efficiency is improved. In addition, smoke generated during cooking that is sucked in from the intake
Since it is smokeless and odorless and is blowing out from the air outlet,
Is no longer needed, and smoke is sucked in through the intake port.
For blowing out air from a fan
Since it is also used as a source, it is for suction and blowing
Manufacturing cost is lower than when installing a separate fan
You can Furthermore, the air blower is horizontal from the blowing posture.
It will change to the avoiding posture by rotating to
Even if the air blows out from the air outlet when
As it blows out downwards, it prevents it from hitting the face of the person directly
it can.

According to the second aspect of the invention, since the air flow in the air blower is shut off when the air blower is in the avoiding posture, the fan is cut off.
Even if you drive the air from the air outlet
Does not blow out, and it is possible to prevent air from blowing out to unnecessary places. Moreover, the second blower pipe in the blower unit
The ventilation port of the second blower tube is
Since the air flow is blocked against the pipe wall,
Special members such as dampers and valves to be placed in the wind tube, and electric
Very simple structure without the need for dynamic control
You can

[Brief description of drawings]

FIG. 1 is a configuration diagram of a cooker according to an embodiment of the present invention.

FIG. 2 is a partially cutaway plan view of the cooking device.

FIG. 3 is a perspective view of a heat exchanger.

FIG. 4 is a perspective view showing a fitting portion between the first blower pipe and the second blower pipe.

FIG. 5 is a cross-sectional view of a blowout portion.

[Explanation of symbols]

 3 Cooking Section 5 Fan 7 Air Blowing Means 8 Air Intake Port 15 Blower 21 Air Blow Out 22 Height Changing Means 25 Air Blocking Means

 ─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-63-180021 (JP, A) Actual opening 63-172833 (JP, U) Actual opening 3-42917 (JP, U) Actual opening 2- 64836 (JP, U)

Claims (2)

[Claims] 1. An intake port formed in the outer peripheral portion of the cooking section,
File for sucking the smoke generated during cooking from the intake opening
And down, Qing by the smoke drawn by the fan and smokeless odorless
A deodorizing device that provides purified air, and an air blowing unit that blows air from above the cooking unit toward the intake port are provided.
Air discharge means, wherein the fan is utilized as a blowing source,
Cleaning from the deodorizing device delivered by the fan
An air blower for guiding air to above the cooking unit is provided, and in the air blower,
The obtained air inlet to the headed air outlet which is the delivery direction so as to blow the air has been set provided, the blowing unit, horizontal from above the cooking unit outlet orientation that the air outlet is located above the cooking unit A cooker characterized by being able to switch between an avoiding posture in which it is avoided by rotating the cooker. 2. The blower unit is a first blower that communicates with the deodorizing device.
Tube and a second blower tube rotatably inserted in the first blower tube
And is connected to the second blower pipe and the first blower pipe.
A vent hole is formed to prevent the blower from
(2) The blower tube rotates and the vent hole is the wall of the first blower tube.
Cooker according to claim 1, opposite this and features a.