JPH0767425B2 - 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. In this type of roaster, a large amount of indoor air is sucked together with the smoke in order to suck upwardly scattered smoke. For this reason, the driving energy of the fan becomes large and a large fan is required.

Therefore, as a proposal example, an air curtain for preventing smoke from escaping upward from above the cooking section toward the intake port has been formed to enhance the suction efficiency of the fan.

[0004]

However, in the past, depending on the amount of food to be cooked, the air curtain directly hits the food to be dried, and the top surface of the food is dried, or the smoke generated when the amount of smoke generated increases. Sometimes, I broke through the air curtain and escaped upward.

In view of the above, it is an object of the present invention to provide a cooker which prevents the food from drying and surely sucks smoke.

[0006]

The means for solving the problems according to claim 1 of the present invention is, as shown in FIG. 1, an intake port 8 formed in the outer peripheral portion of the cooking section 3 and smoke generated from the intake port 8 during cooking. a fan 5 for sucking, is sucked by the fan 5
And a deodorizing device 6 for a smoke and clean air is smokeless odorless, and air blowing means 7 for blowing air is provided towards the top of the cooking unit 3 into the intake port 8, an air blowing means 7, as blowing source The fan 5 is used, and the fan 5 is used.
Ri wherein comprises a blower 1 5 leading to the upper clean air from the deodorizer 6 from the central bottom of the cooking unit 3 fed, the end of the air blowing unit 15, so as to blow the air toward the air inlet 8 The air outlet 21 and its outlet direction are set .
And an air outlet 22 that blows air upward
Is provided with a blow-off portion 16 for
A damper 23 for adjusting the amount of air blown out from the ports 21 and 22 is provided.

[0007] SUMMARY According to claim 2, 4, 5
As described above, the blower unit 15 and the blowout units 16 and 26 are screwed together.

[0008]

[Action] In SUMMARY by the claim 1, off
Occurs when cooking is sucked from the intake port 8 by the fan 5.
The smoke is deodorized by the deodorization device 6 to become clean air.
This clean air is sent out by the fan 5 and blown by the blower unit 1.
It is led to the blow-out part 16 through 5. From the air outlet 21
The air blown toward the air inlet 8 is an umbrella-shaped air curtain.
And the air blown out from the air outlet 22 is discharged upward.
Will be issued. 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.

At this time, if the cooked product hits the air curtain, the upper surface of the cooked product dries, so that the damper 23 is used.
The amount of air blown out from the air outlet 21 is small,
Adjust so that the amount of air blown out from 22 is large, and
The air blown out from the outlet 21 should be slowed down
Prevent dryness. Also, when the amount of smoke generated increases,
The amount of air blown out from the air outlet 21 is large, and the air outlet 2
Adjust so that the amount of air blown out from
Smoke is ensured by increasing the speed of the air blown from the outlet 21
Aspirate into.

In the problem solving means according to claim 2, the blow
When the outlets 16 and 26 are rotated with respect to the blower 15,
The outlets 16 and 26 move up and down to raise the height of the air outlet 21.
The opening area of the air outlet 33 is variable. Air blowing
If the height of the outlet 21 is changed, as shown in FIG.
The height of the food can be adjusted, and the food will hit the air curtain and dry.
It can prevent it from drying out. In addition, the opening surface of the air outlet 33
When the product is changed, as shown in FIG.
The amount of smoke generated is large because the air blowing speed can be adjusted.
Occasionally, increase the air blowing speed to ensure that smoke is absorbed.
Can be pulled and the amount of smoke generated is small, blow air
You can slow the delivery speed to prevent the food from drying out.
It

[0011]

【Example】

<First Embodiment> FIG. 1 is a configuration diagram of a cooker according to a first embodiment of the present invention, FIG. 2 is a partially cutaway plan view of the cooker, FIG. 3 is a perspective view of a heat exchanger, and FIG. It is a longitudinal cross-sectional view showing the height varying means.

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.
A disk-shaped rostrut 3 supported on the upper part of the cooking stove, a cooking device heating means including an electric heater 4 disposed below the rostrut 3 for heating a cooking product, and smoke generated during cooking in the cooking device body 2 Suction means including a fan 5 for sucking into
It is provided with a deodorizing device 6 that deodorizes the smoke sucked by the fan 5 into odorless and clean air, and an air blowing means 7 that blows air from above the cooking section.

The cooker main body 2 has an intake port 8 formed on the outer peripheral portion of the grate 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 temperature arranged 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 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 intersect at right angles. 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 14
For example, alumina is a carrier having platinum, palladium or the like adhered to the surface thereof, and its characteristic is that the oxidative decomposition temperature can be lowered.

The upper surface of the combustion chamber 11 between the combustion chamber 11 and the grate 3 is heated by the electric heater 13 and used as a radiant heat source for cooking. Therefore, the combustion chamber 1
The upper surface wall of No. 1 is made of a material having good heat dissipation.

The air blow-out means 7 uses the fan 5 as a blower source, and is provided with a blower portion 15 for guiding the clean air from the deodorizing passage 9 blown out by the fan 5 to above the roster 3.

As shown in FIG. 1, the air blower 15 is circular and has one end communicating with the downstream end of the deodorizing passage 9 and passes through the lower part of the table 1 to move the rostrut 3 upward from the lower center part thereof. Penetrates. A blowing portion 16 that blows out air is attached to the other end portion that penetrates the roster 3.

As shown in FIG. 4, the blowing section 16 is provided with a blowing section 15
Of the first outlet pipe 18 which is connected to the other end of the first outlet pipe 17 and which is inclined in an annular shape toward the intake port 8, and a second inclined piece 19 which is inclined in an annular shape toward the intake port 8. And a second blow-out pipe 20 having

The first inclined piece 17 and the second inclined piece 19 are connected to each other via a rod-shaped rib R, and the first inclined piece 17 is formed.
A space between the second inclined piece 19 and the second inclined piece 19 serves as a first air outlet 21 that forms an umbrella-like air curtain toward the intake port 8. In addition, the upper opening of the second outlet pipe 20 serves as the second air outlet 22, and the first air outlet 21 is provided inside the second outlet pipe 20.
A damper 23 for adjusting the amount of air blown from the second air outlet 22 is provided. In addition, the blowing unit 16 is provided with a height varying unit 24 that varies the height from the grate 3 to the first air outlet 21.

The height varying means 24 includes a female screw 25 formed on the inner wall of the other end of the blower unit 15, and the female screw 25.
Male screw 26 formed on the outer wall of the first blower pipe 18 that meshes with the
The air blower 16 is moved up and down by rotating the blower 16 with respect to the blower 15, and the first air blower 21
The height up to is variable.

When the height of the first air outlet 21 is increased, the air curtain may be displaced from the intake port 8. However, as long as the air curtain is guided into the windshield 8b, it is not so effective for sucking smoke. There is no effect.

In the above structure, the food to be cooked is placed on the upper surface of the roast 3 and roasted by the electric heater 4. At this time, the smoke rising from the cooking product is sucked together with the air from the intake port 8 by the fan 5 and guided to the deodorizing passage 9, and passes through the mist catcher 12 from the upper side to the lower side, so that oil drops and oil smoke are generated. It is removed and reaches the heat exchanger 10.

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

Then, 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 blower section 15 by the fan 5 and is blown out from the first air outlet 21 and the second air outlet 22 of the blowout section 16. The air blown out from the first air outlet 21 forms an umbrella-shaped air curtain toward the intake port 8 and does not escape the smoke in the central part of the rustle 3 which is dissipated above the rustle 3 and particularly far from the intake port 8. To do so.

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 blowout part 16 is rotated and moved upward, the height of the first air outlet 21 is changed, and the height of the air curtain is adjusted so as not to hit the food.

As described above, since the air curtain from the first air outlet 21 by the air blowing means 7 prevents the smoke generated from the roster 3 from being scattered upward, the smoke can be collected by a small amount of air suction. The drive energy of the fan 5 can be suppressed, and the fan 5 can be downsized.

Further, since the height of the first air outlet 21 can be changed, the height of the air curtain from the first air outlet 21 can be adjusted according to the amount and condition of the food on the roster 3. This prevents the food from hitting the air curtain and drying.

<Second Embodiment> FIG. 5 is a vertical sectional view showing the opening area varying means.

The members having the same functions as those in the first embodiment are designated by the same reference numerals.

The cooker of the second embodiment is provided with an air blowing portion 26 at the other end of the air blowing portion 15 of the first embodiment, and this air blowing portion 26 has the other end of the air blowing portion 15 as shown in FIG. Inlet port 8
The third inclined piece 27 is formed in an annular shape toward the side and a second blow-out pipe 20a similar to the first embodiment connected to the other end of the blower portion 15 via a connecting body 28.

The connecting body 28 has a plurality of ventilation holes 29a and is fixed in the second blow-out pipe 20a, and a fixed plate 30 having a plurality of ventilation holes 29b, and moves into the other end of the blower unit 15. It is composed of a movable platen 31 that is arranged as possible and a shaft 32 that connects the fixed platen 30 and the movable platen 31.

A space between the third inclined piece 27 and the second inclined piece 19 serves as a third air outlet 33 which blows air like an umbrella toward the intake port 8. In the second embodiment, opening area changing means 34 for changing the opening area of the third air outlet 33 is provided.

The opening area varying means 34 includes a female screw 35 formed on the inner wall of the other end of the blower 15 and the female screw 35.
And a male screw 36 formed on the outer wall of the moving plate 31 of the connecting body 28 that meshes with the connecting body 28. The second blowing pipe 20a is moved up and down by rotating it with respect to the blower unit 15, and the third air outlet 33 is formed. The opening area of is changed. Other configurations are similar to those of the first embodiment.

In the above structure, the air guided to the air blower 15 is blown out from the third air outlet 33 and the second air outlet 22 of the blower 26 as in the first embodiment. The air blown out from the third air outlet 33 forms an umbrella-shaped air curtain toward the intake port 8 and does not escape the smoke in the center part of the lost stole 3 which is dissipated to the upper side of the loss port 3 and particularly far from the intake port 8. To do so.

At this time, if the amount of smoke generated due to the type and amount of cooked food and the heating power of the electric heater 4 increases, the second blow-out pipe 20a of the blow-out portion 26 is turned to the blower portion 15 to lower the smoke. And the opening area of the third air outlet 33 is reduced. As a result, the speed at which air is blown out is increased, and smoke is reliably sucked. Further, when the amount of smoke is reduced, the opening area is increased, which reduces the air blowing speed and prevents the food from drying.

In this way, since the opening area of the third air outlet 33 can be changed, the amount of smoke that changes depending on the type and amount of food and the heating power of the electric heater 4, etc.
The blowing speed of air from the third air outlet 33 can be adjusted. Therefore, if the amount of smoke generated from the food is large,
Smoke can be reliably sucked by increasing the air blowing speed, and when the amount of smoke is small, the air blowing speed can be slowed to prevent the cooking product from drying.

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

[0042]

As is apparent from the above description, according to claim 1 of the present invention, the blowing provided by the damper provided at the blowing portion is used.
If you adjust the amount of air blown from each air outlet on the outlet,
To prevent it from drying by hitting the air curtain.
It is possible to reliably suck the smoke that is generated. Moreover, air blowing
The air blown out from the outlet is conditioned by being sucked in from the intake.
It is clean air that is smokeless and odorless.
Therefore, a duct for exhausting the sucked air is not required.
In addition, empty the fan to suck smoke from the intake port.
Also used as a blast source for blowing air from the air outlet
Therefore, separate fans for suction and blowing are installed.
The manufacturing cost can be reduced compared to
It

According to the second aspect, the blower section and the blowing section are screwed together.
Therefore, it is necessary to rotate the blowout part with respect to the blower part.
The height of the air outlet, that is, the height of the air curtain,
Or the opening area of the air outlet, that is, the air blowing
The speed can be changed. Therefore, with a simple structure
To prevent the food from drying out and to inhale the generated smoke more reliably.
I can.

[Brief description of drawings]

FIG. 1 is a configuration diagram of a cooker according to a first 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 vertical cross-sectional view showing height changing means.

FIG. 5 is a vertical cross-sectional view showing an opening area varying means.

[Explanation of symbols]

 3 Cooking Section 5 Fan 7 Air Blower 8 Air Inlet 15 Blower 21, Air Blow 24 Height Changing Means 34 Opening Area Changing Means

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
Bei <br/> give a blower for directing air from the bottom center of the cooking unit in its upper, in the end portion of the air blowing unit, air outlet where the delivery direction so as to blow the air which is set toward the intake port and
An outlet having an air outlet that blows air upward
Part is provided, and the amount of air blown out from each air outlet is provided in the blowout part.
A cooker characterized by having a damper for adjustment . 2. The cooker according to claim 1, wherein the blower section and the blowout section are screwed together.