Two-stage combustion type cooking oven

Abstract

To provide a pizza oven which has a heat source in the vertical direction, can bake well in a short time, and is easily portable.SOLUTION: The current invention is composed of a cylindrical body part. The body part has an upper stage combustion chamber, a middle stage cooking part, and a lower stage combustion chamber. The upper stage combustion chamber is provided with an opening whose upper part opens and an air intake port on a side wall. The middle stage cooking part is provided with a cooking plate insertion port whose upper surface and bottom surface are closed and whose side wall is provided with a cooking plate insertion port that allows a cooking plate to be inserted. The lower stage combustion chamber is provided with an air intake port on the side wall and a leg part where a lower side end of the body is closed.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] To provide a pizza oven, more particularly to a technology for a multifunctional and compact pizza oven that can bake pizza in a short time by high-temperature heating from upper and lower fires and can display patterns by shining light when not in use as a pizza oven. [Background technology]

[0002] Pizza (Italian: pizza) (hereafter referred to as pizza) originated in Italy, but is a dish that is widely eaten around the world. In Japan, it has become a popular menu item in the food service industry, from casual family restaurants to authentic Italian restaurants. It has also become so popular as a take-out or delivery product that the term "delivery pizza" has become a common term, and it is popular among a wide range of people, from children to adults. In addition, in outdoor cooking, such as solo camping and backyard cooking, which have become popular due to the influence of the coronavirus infection, people are currently cooking using simple kettles or ovens with electric heaters, even though they cannot prepare a full-scale stone oven.

[0003] To bake delicious pizza, it is best to keep the moisture in the ingredients and bake the pizza so that the surface is crisp and fragrant. The temperature inside the oven is important for this. The "True Neapolitan Pizza Association," which was founded in Naples in 1984 to protect traditional Neapolitan pizza, has detailed regulations on ingredients and baking methods in its regulations, which state that the temperature of the hearth should be about 485 degrees, the temperature of the oven ceiling should be about 430 degrees, and the baking time should be 60 to 90 seconds. The "Japan Neapolitan Pizza Craftsmen Association" also says, "To bake the perfect cornicione or pizza in just over a minute, the temperature inside the oven needs to be 450 degrees and the hearth at least 400 degrees."

[0004] In other words, to bake a full-fledged pizza with a slightly burnt crispy surface and a soft, chewy interior, it is necessary to cook at a high temperature for a short time, and with an electric heater as the heat source, the highest temperature is around 300 degrees, which means the cooking time is long. In addition, with conventional pizza ovens, where the heat source is only located under the hearth, it takes a long time to start baking because the temperature of the entire oven needs to be raised by convection and heat transfer, and there is a problem that a temperature difference occurs between the ceiling and floor of the oven. In addition, it can be said that an oven that uses a flickering combustion flame is also desirable for creating an atmosphere outdoors.

[0005] In addition, traditional pizza ovens sold for outdoor use usually have a combustion chamber at the bottom, and their performance depends on the shape of the pizza oven. Ideally, a dome-shaped oven or an arched roof design would be ideal, as it would allow heat to circulate easily and bake the pizza evenly. However, even with such traditional pizza ovens, it takes about five minutes to bake pizza, so if you are going to bake multiple pizzas outdoors with a large group of people, you are looking for a more efficient pizza oven that can bake in a shorter time.

[0006] Another problem with conventional products is that they are inconvenient to carry, especially when used outdoors. Pizza ovens have a lower level for storing firewood, an upper level for baking pizza, and in some cases even come with a chimney. These end up being quite large and heavy, making them inconvenient to transport in a passenger car. Therefore, there is a demand for pizza ovens that can bake pizza deliciously in a short amount of time and are easy to carry.

[0007] In view of this current situation, various technical proposals have been made in the past. The title of the invention is "Assembled Pizza Oven", and the problem to be solved is "to provide a small, lightweight, assembled pizza oven that can be carried anywhere and used, and can be easily brought in and taken out at the storage location or the location of use", and the specific solution is "an assembled pizza oven, in which the top lid is an approximately cylindrical ring-shaped body with a pizza loading / unloading opening on the side and a top surface formed like the bottom of a pot, the inner lid is an approximately cylindrical ring-shaped body with the top surface closed by a pizza baking plate, a circular arc-shaped cut of a predetermined length is made in the peripheral portion of the pizza baking plate at a position opposite the pizza loading / unloading opening, and the pizza baking plate is bent upward along a line connecting the ends of the cut to form a punched upright plate vertically to form a ventilation opening, the bottom oven is formed like the bottom of a pot, a fuel inlet is provided at a predetermined position on the side, and multiple ventilation holes are provided on the side or bottom, the top lid, inner lid and bottom oven are assembled in a stacked structure, and are connected and fixed via a connecting means." However, this technology only has a combustion chamber at the bottom, and utilizes the so-called heat retention that directs the heat generated at the bottom to the top through the ventilation opening. Therefore, the temperature difference between the bottom heat source and the heat source that rises to the top is large, making it difficult to achieve ideal temperature control.

[0008] In addition, the title of the invention is "Pizza Oven", the problem to be solved is "To provide a small, portable pizza oven which can bake pizza evenly by applying heat from a fire source to the stone evenly and allowing air containing radiant heat from the heated stone to flow to cover the pizza", and the specific solution is "The pizza oven comprises a base for placing the fire source on, and a cylindrical body which is placed on the base and contains the fire source, and a flat lid is attached to the upper end of the cylindrical body. A spacer which is placed on the outer periphery of the fire source is attached to the inner periphery of the cylindrical body, and a pizza placing stone which is contained inside the cylindrical body is placed on the spacer. A frame is attached around the outer periphery of the pizza placing stone with a space between them, and a plurality of plate-shaped protrusions are attached at intervals to the outer periphery of the frame, and the plate-shaped protrusions are attached at an angle to the up-down direction of the frame." However, this technology also assumes the use of a gas stove or the like as a fire source, and the technical means for solving the problem is different from that of the present invention, which uses firewood or other combustible material as a fire source, arranges it in two tiers, one above the other, and adjusts the temperature difference between the top and bottom surfaces to distribute heat evenly.

[0009] The invention is named "Pizza oven", the problem to be solved is "to bake pizza in a short time", and the specific solution is "The pizza oven comprises a casing with a baking chamber inside, a plurality of net-like placement shelves arranged vertically in the baking chamber on which pizzas are placed, an upper heat radiating section and a lower heat radiating section arranged above and below the plurality of placement shelves in the baking chamber for heating the pizza, and a revolution axis extending horizontally between the upper heat radiating section and the lower heat radiating section, and a drive section for revolving the plurality of placement shelves as a unit around the revolution axis between the upper heat radiating section and the lower heat radiating section." This technology comprises an upper heat radiating section and a lower heat radiating section in order to bake pizza in a short time, and the placement shelves are driven vertically to provide heat evenly from above and below, and has a common part with the present invention in that it comprises heat sources above and below. However, this technology uses an electric heater, and since the mounting shelf moves up and down, the baking chamber becomes long in the vertical direction, which has the disadvantage that it cannot be stored compactly. In addition, the structure is complex and expensive. [Prior art documents] [Patent documents]

[0010] [Patent Document 1] Utility model registration No. 3234549 [Patent Document 2] Patent No. 6238218 [Patent Document 3] Patent Publication No. 2019-58377 Summary of the Invention [Problem to be solved by the invention]

[0011] To provide a pizza oven having heat sources above and below, capable of baking delicious pizza in a short time, and configured to be easily portable. [Means for solving the problem]

[0012] The present invention is composed of a cylindrical main body, the main body having an upper combustion chamber, a middle cooking section, and a lower combustion chamber, the upper combustion chamber having an opening that opens upward and an air intake port on a side wall, The middle cooking section has a closed top and bottom and is provided with a cooking plate insertion port on the side wall through which a cooking plate can be inserted, and the lower combustion chamber has an air intake port on the side wall and the legs on the bottom.

[0013] In addition, the present invention may employ a configuration in which legs are provided on the underside of the bottom plate of the main body.

[0014] In addition, the present invention may employ a configuration in which the legs are foldable. Effect of the Invention

[0015] In addition, the two-stage combustion cooking oven of the present invention has upper and lower heat sources, making it possible to bake both the top and bottom simultaneously, which has the excellent effect of providing a more delicious pizza in a shorter amount of time.

[0016] Furthermore, the two-stage combustion cooking oven according to the present invention is compact, and therefore has the excellent effect of being easily loaded onto a vehicle.

[0017] Furthermore, the two-stage combustion oven according to the present invention has an excellent effect of producing an aesthetic effect by the light leaking through the air holes provided to improve the combustion performance.

[0018] Furthermore, the two-stage combustion cooking oven according to the present invention has the excellent effect of being able to use only the upper part as a campfire stand.

[0019] Furthermore, the two-stage combustion cooking oven according to the present invention has the excellent effect of being able to be used as a barbecue grill by utilizing the lower part. [Brief description of the drawings]

[0020] [Figure 1] FIG. 1 is a perspective view illustrating the basic configuration of a two-stage combustion cooking oven according to the present invention. [Diagram 2] FIG. 1 is a plan view illustrating the basic configuration of a two-stage combustion cooking oven according to the present invention. [Diagram 3] FIG. 2 is a diagram illustrating the configuration of a two-stage combustion chamber of the two-stage combustion cooking oven according to the present invention. [Figure 4] FIG. 2 is an explanatory diagram illustrating the use state of the two-stage combustion cooking oven according to the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0021] The present invention is characterized in that the main body is a cylindrical body having an upper combustion chamber, a middle cooking section, and a lower combustion chamber, the upper combustion chamber has an opening that opens upward and an air intake on the side wall, the middle cooking section has a top and bottom closed and a cooking plate insertion opening on the side wall for inserting a cooking plate, and the lower combustion chamber has an air intake on the side wall and the legs on the bottom. The following description will be given based on the drawings. However, the present invention is not limited to the shapes and configurations shown in the drawings, and may be modified within the scope of the effects of the invention as a creation of the technical idea.

[0022] Figure 1 is an oblique view explaining the basic configuration of a two-stage combustion cooking kiln according to the present invention, and shows that it is composed of a cylindrical main body having an upper combustion chamber, a middle cooking section, and a lower combustion chamber, the upper combustion chamber having an opening that opens upward and an air intake in the side wall, the middle cooking section having a closed top and bottom and a cooking plate insertion opening in the side wall through which a cooking plate can be inserted, and the lower combustion chamber having an air intake in the side wall and the legs on the bottom.

[0023] The two-stage combustion oven 1 is composed of a main body and legs, the main body has an upper combustion chamber, a middle cooking section, and a lower combustion chamber, the upper combustion chamber has an opening that opens upward and an air intake on the side wall, the middle cooking section has a closed top and bottom and a cooking plate insertion port on the side wall that allows a cooking plate to be inserted, and the lower combustion chamber has an air intake on the side wall and the legs on the bottom. Each component will be explained below.

[0024] Combustibles N are raw materials for combustion, specifically, combustible materials such as firewood and charcoal. Firewood is made by cutting trees and is mainly used for bonfires, while charcoal is made by steaming and carbonizing wood and is mainly used for cooking.

[0025] Coniferous trees are characterized by low density and high oil content, making them easy to burn. Therefore, it is efficient to use them as kindling when starting a bonfire. Examples of tree species include cypress, pine, and cedar. Hardwood firewood is characterized by high density and low oil content, making it difficult to burn. Therefore, it is useful when you want to keep the fire going for a long time. Examples of tree species include oak, sawtooth oak, and Japanese oak.

[0026] The most common types of charcoal (wood charcoal) used for cooking, such as barbecues, are black charcoal, white charcoal, and sawdust charcoal, and black charcoal is easy to use even for beginners. Black charcoal, which has a soft charcoal quality, is available in domestically produced charcoal made from oak and sawtooth oak wood, and in foreign charcoal made from mangroves. Domestically produced black charcoal is easy to light and produces little smoke, making it suitable for cooking, while foreign charcoal has a short burning time and produces a lot of smoke, but is easy to use even for beginners and can be easily purchased at hardware stores.

[0027] White charcoal is hard and difficult to ignite, but once lit, it provides a consistent, stable heat for a long time. It is called white charcoal because it has ash on the surface and is whitish in appearance. A typical example is "binchotan," which is used in high-end Japanese restaurants. It can take a little more effort to light than black charcoal, so it is said to be best suited for people who are used to handling charcoal.

[0028] Sawdust charcoal is made by grinding sawdust into charcoal, then crushing and solidifying it, and is said to have properties similar to binchotan charcoal. It is mostly square or hexagonal in shape, with a hole in the center like a chikuwa (fish cake). It is a little difficult to ignite, but the fire lasts a long time, and it does not require frequent replenishment of charcoal. It is relatively inexpensive, but has properties similar to binchotan charcoal, and is used in restaurants for yakiniku, yakitori, and eel kabayaki. Note that the diagram shows firewood as the example of the combustible material N, but it can also be liquid fuels other than the above charcoal, such as methanol solid fuel, white gasoline, alcohol, or kerosene.

[0029] The main body 10 is the main body that constitutes the cylinder. Three layers are formed: the upper combustion chamber 30 at the top, the lower combustion chamber 50 at the bottom, and the middle cooking section 40 between them, which form the side walls of each. The shape shown in Fig. 1 is a cylinder with one upper end open and the opposite lower end closed, but the shape is not limited to this, and it may be a square or polygonal cylinder.

[0030] The legs 20 are provided to prevent the heat from combustion from being transferred to the ground or floor. For campfire pits, local governments and campsites may specify the distance from the bottom to the ground, so it is desirable to provide a space area at least 15 cm high. It is also desirable for the legs 20 to be foldable and storable. The legs 20 shown in the drawings are an example of a structure in which the plate grooves are engaged with each other to assemble.

[0031] When cooking pizza or bread, the upper combustion chamber 30 can be used to burn the fuel N simultaneously with the lower combustion chamber 50, with heat sources arranged in two tiers, one above the other, or the upper combustion chamber 30 can be used as a campfire by burning the fuel N only in the upper combustion chamber 30, or the upper cooking utensils 35 can be placed in the opening to enjoy a barbecue, etc.

[0032] The opening 31 is an opening at the top of the upper combustion chamber 30, and allows for the placement of upper cooking utensils 35 such as a grill during barbecues. Also, when using it as a bonfire, long firewood may not fit into the upper combustion chamber. In that case, the upper cooking utensils 35 can be removed and the long firewood can be used vertically.

[0033] The upper side wall 32 is a side wall of the upper combustion chamber 30 having an upper air intake 33 .

[0034] The upper air intake 33 is a hole provided in the side wall 32 of the upper combustion chamber 30 for taking in air necessary for combustion. The air intake 33 transmits light emitted from the inside during a bonfire and can create a dramatic effect with the light. The drawing shows a fireworks motif. However, the dramatic effect is not limited to the example shown in the drawing, and any hole that can take in air necessary for combustion can be used.

[0035] The upper stage region 34 is a spatial region defined by the upper stage combustion chamber 30 .

[0036] The upper cooking utensils 35 are grills, lattices, iron plates, etc. that are placed in the opening 31.

[0037] The upper combustion material support member 36 is a member that holds and supports the combustion material N that does not fit inside the upper combustion chamber 30 and protrudes outward. Furthermore, it also makes it easier to discharge ash after use.

[0038] The upper firewood input port 37 is an opening for inputting combustion material N into the upper combustion chamber 30, and is an opening that allows long firewood to protrude from the upper combustion chamber 30 when placed sideways.

[0039] The middle cooking section 40 is located between the upper combustion chamber 30 on the upper side and the lower combustion chamber 50 on the lower side. A middle stage top surface 41 is located above the middle cooking section 40, a middle stage bottom surface 42 is located below the middle cooking section 40, and the middle cooking section 40 is an area surrounded by a middle stage side wall 43. The middle cooking section 40 is provided with a cooking plate insertion opening 45 for inserting and removing a cooking plate 44.

[0040] The middle tier upper surface 41 is a surface plate that closes the upper part of the middle tier cooking section 40.

[0041] The middle tier bottom surface 42 is a surface plate that closes the lower part of the middle tier cooking section 40.

[0042] The middle-level side wall 43 is a side wall arranged in the circumferential direction that constitutes the middle-level region 46 of the middle-level cooking section 40, and is provided with a cooking plate insertion opening 45 for inserting and removing the cooking plate 44.

[0043] The cooking plate 44 is a plate on which the food to be cooked is placed and inserted into the middle cooking section 40 for cooking. It is preferably made of stainless steel for hygiene reasons. For example, it is a circular plate-shaped member such as a pizza peel with a handle for easy removal.

[0044] The cooking plate insertion port 45 is an opening provided in the middle side wall 43 of the middle cooking section 40 that is large enough to easily insert and remove the cooking plate 44.

[0045] The middle area 46 is a spatial area defined by the middle cooking section 40.

[0046] The lower combustion chamber 50 is used when cooking pizza or bread, in which the combustion material N is burned simultaneously with the upper combustion chamber 50 and heat sources are arranged in two tiers, upper and lower.

[0047] The lower side wall 51 is a side wall of a lower combustion chamber 50 having a lower air intake 52 .

[0048] The lower firewood input port 56 is an opening for inputting combustion material N into the lower combustion chamber 50, and is an opening that is opened so that when long firewood is input, it can protrude outside the side wall 51 of the lower combustion chamber 50.

[0049] The main body bottom surface 53 is a portion that is covered by a plate-like member provided at the bottom of the main body portion 10 .

[0050] The lower region 54 is used when cooking pizza or bread, in which the fuel N is burned simultaneously with the upper combustion chamber 30 and heat sources are arranged in two tiers, upper and lower.

[0051] The lower combustion material support member 55 is a member that holds and supports the combustion material N that does not fit inside the lower combustion chamber 50 and protrudes outward. Furthermore, it also makes it easier to discharge ash after use.

[0052] The lower air intake 57 is a hole provided in the side wall 51 of the lower combustion chamber 50 for taking in air necessary for combustion. In addition, the air intake 52 passes through the light emitted from the inside during a bonfire, and can be used to create a special effect. The one shown in the drawing has a circular motif. However, the special effect is not limited to the example shown in the drawing, and any hole that can take in air necessary for combustion can be used.

[0053] The foldable type 60 is a mechanism for folding the legs to enable compact storage when a configuration is adopted in which legs are provided on the bottom side of the main body bottom surface 53 of the main body portion 10.

[0054] FIG. 2 is a plan view of the basic configuration explaining the basic configuration of a two-stage combustion cooking oven according to the present invention, where FIG. 2(a) shows a configuration without legs, and FIG. 2(b) shows a configuration with legs.

[0055] Figure 3 is a configuration diagram explaining the two-stage combustion chamber configuration of the two-stage combustion cooking oven of the present invention, Figure 3(a) shows a state in which a combustion material N is placed in the lower lower combustion chamber 50 of the two-stage combustion cooking oven and is being burned, Figure 3(b) shows a state in which a combustion material N is placed in both the upper upper combustion chamber 30 of the two-stage combustion cooking oven and is being burned in both combustion chambers, and Figure 3(c) shows a state in which a combustion material N is placed in the upper upper combustion chamber 30 of the two-stage combustion cooking oven and is being burned.

[0056] FIG. 4 is an explanatory diagram of the use of the two-stage combustion cooking oven of the present invention. FIG. 4(a) shows a state in which the combustion material N is burned in the upper combustion chamber 30 at the top of the main body, and the upper cooking utensil 35 is placed in the opening 31 of the main body, and cooking such as barbecue is performed on top of it. FIG. 4(b) shows an example of use as a bonfire stand in which combustion material N such as firewood is burned in the upper combustion chamber 30. FIG. 4(c) shows a state in which combustion material N is burned in both the upper combustion chamber 30 at the top of the main body and the lower combustion chamber 50 below the main body, and pizza or bread, which requires heat sources from both the top and bottom, is cooked.

[0057] Although not specifically shown in the drawings, it is also preferable to provide thermometers so that the temperatures of the upper combustion chamber 30, the middle cooking section 40, and the lower combustion chamber 50 can be measured. [Industrial Applicability]

[0058] The two-stage combustion cooking oven of the present invention can bake delicious pizza in a shorter time than conventional pizza ovens, and is also easy to carry, so it is expected to be used by many people outdoors, especially for camping, and it is believed that it will have high industrial applicability through production. [Explanation of symbols]

[0059] 1. Two-stage combustion cooking oven 10 Main body 20 Legs 30 Upper combustion chamber 31 Opening 32 Upper side wall 33 Air intake 34 Upper area part 35 Top shelf cooking utensils 36 Upper Firewood Support Stand 37 Upper firewood inlet 40 Middle cooking area 41 Middle top surface 42 Middle bottom 43 Middle side wall 44 Cooking Plate 45 Cooking plate insertion port 46 Middle area part 50 Lower combustion chamber 51 Lower side wall 52 Air intake 53 Bottom 54 Lower area part 55 Lower Firewood Support Stand 56 Lower firewood inlet 60 Foldable N Combustion materials Block B

Claims

1. It is composed of a cylindrical main body portion (10), The main body (10) has an upper combustion chamber (30), a middle cooking section (40), and a lower combustion chamber (50), The upper combustion chamber (30) has an opening (31) that opens upward and an air intake (33) in a side wall (32), The middle cooking section (40) has a top surface (41) and a bottom surface (42) that are closed, and a cooking plate insertion opening (45) is provided in a side wall (43) to allow a cooking plate (44) to be inserted therein. The lower combustion chamber (50) is characterized in that it has an air intake (52) on a side wall (51) and a bottom plate (53) whose lower end portion of the main body (10) is closed.

2. The two-stage combustion type cooking oven (1) according to claim 1, characterized in that a leg (20) is provided on the outer surface of the bottom plate (53) of the main body (10).

3. The two-stage combustion oven (1) according to claim 1, characterized in that the legs (20) are foldable (60).

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