Low-smoke deodorizing device

Abstract

To solve the problem of smoke and odor generated during tabletop cooking and the problem of indoor contamination caused by oil mist, and provide a simple and relatively inexpensive structure.SOLUTION: A grilling plate employs a dome-shaped transparent lid to reduce oil mist and oil splattering, and a wiper to remove fogging inside the lid, where the heat generated during cooking promotes evaporation of deodorizing components infiltrated into fabric or resin, thereby enabling odor reduction during tabletop cooking.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a smoke reducing and odor eliminating device for countertop cooking appliances. [Background technology]

[0002] People sometimes enjoy grilling meat indoors using a portable gas stove or an electric hot plate. However, there are many households that avoid grilling meat because of problems such as lingering smells and oily smoke that can make the room dirty. In particular, fatty foods or foods with sauces tend to produce a lot of oily smoke, oil splashes, and smells, so there is also the problem that the ingredients that can be used are limited.

[0003] In order to solve these problems, various tabletop cooking devices have been patented, and products are being sold under brand names such as "Zaigle," which uses radiant heat, and "Smokelin," which uses a fan to suck in smoke. Examples of patent documents include Patent Document 1 (JP 2002-153385), which installs fans on the top and inside the bottom of a hot plate to suck in smoke, Patent Document 2 (JP 6-19812), which equips a hanging lighting device with a fan and filter, and Patent Document 3 (JP 2017-202159), which prevents the plate of a gas bottle-type tabletop stove from becoming too hot.

[0004] The above-mentioned products, which use radiant heat, prevent the plate from getting too hot and do not produce much smoke, but they have problems such as taking a long time to cook the food, the heat source being from the top so that heat spreads to the surrounding areas, and being tall as well as wide, which makes them take up space when stored. Those that use fans etc. are unable to suck in all the smoke, and there are limitations to deodorizing it with filters etc., and the structure is complicated and expensive. Regarding Patent Document 3, the temperature does not rise as high as that of a general portable stove, so there are problems such as it takes a long time to cook the food and the meat tends to become dry and has a poor taste. Moreover, the idea behind both is to "prevent oil stains and reduce odors by reducing smoke," and there is no "deodorizing function."

[0005] Patent Document 4 was filed by the inventor of the present application, and although the concept is similar to that of the present invention, it has a structure that covers the entire portable stove or hot plate, and therefore has problems with its large size, complex structure, and high manufacturing costs. In addition, when using a portable stove, there is a risk that the stove will fill with oily smoke, causing incomplete combustion. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent Publication No. 2002-153385 [Patent Document 2] Utility Model Application Publication No. 6-19812 [Patent Document 3] Patent Publication 2017-202159 [Patent Document 4] Patent application 2020-188358 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention solves the problems of smoke, oil splashes, and odors during table cooking, as well as the problem of oil stains on furniture, flooring, etc. Also, the structure is simple. [Means for solving the problem]

[0008] To achieve the above object, a dome-shaped lid is placed to block cooking oil splashes and smoke, and the oil from the ingredients is efficiently discharged and collected by an inclined barbecue plate to suppress the evaporation of the oil. Also, a water-absorbent material or resin is impregnated with deodorizing and oil-decomposing ingredients under the dome-shaped lid, and the heat of cooking promotes the evaporation of the ingredients, allowing table cooking while deodorizing. Effect of the Invention

[0009] According to the present invention described above, it is possible to effectively and significantly reduce room soiling caused by odors and oily fumes during table cooking, and since the structure is extremely simple, it can be manufactured inexpensively and can be used by many people. [Brief description of the drawings]

[0010] [Figure 1] FIG. 1 is a perspective view of the present invention. [Diagram 2] FIG. 4 is a four-view diagram of the present invention. [Diagram 3] 4A to 4C are diagrams for explaining each part of the dome cover. [Figure 4] 13A and 13B are diagrams for explaining attachment and detachment of a wiper of the dome lid. [Diagram 5] FIG. 2 is a diagram for explaining a yakiniku plate. [Figure 6] A bottom view of the yakiniku plate. [Figure 7] FIG. 1 is a diagram illustrating how oil from grilled meat is drained. [Figure 8] A diagram showing the dome lid standing on its side [Figure 9] This is a diagram showing the present invention being used in a portable stove. [Figure 10] FIG. 1 is a diagram showing an example of the present invention used in a hot plate. [Figure 11] This is a diagram of an example of an expanded rectangular dome lid. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] Hereinafter, the embodiments of the present invention will be described in detail with reference to the drawings. Note that the present invention is not limited to the configurations of the embodiments described below, but includes all concrete forms that achieve the object of the present invention and are within the scope of the claims.

[0012] Fig. 1 is a perspective view showing the shape of the main body. It is composed of a dome lid 1 and a barbecue plate 2. Fig. 2 is a four-sided view. FIG. 3 is a diagram of the dome lid 1. The material of the dome lid 1 is transparent and heat-resistant glass or resin. There is a dial 3 on the top, and a wiper 4 directly connected to it is arranged along the inner wall of the dome lid 1. A flexible wiper rubber 5 is arranged on the wiper 4 at the part that contacts the inner wall of the dome lid 1. The wiper rubber 5 is preferably made of heat-resistant silicone resin. Also, instead of the wiper rubber 5, water-absorbent cloth or resin may be used. Since it is covered with the dome lid 1, the inner wall of the dome lid 1 becomes foggy due to evaporation of moisture and smoke during cooking. Therefore, the dial 3 is turned and the directly connected wiper 4 removes the fog. It is preferable to apply an anti-fog coating to the inner wall of the dome lid 1. Also, although four wipers 4 are arranged at equal intervals in the figure, a different number may be used. A removable, loop-shaped water-absorbing sheet 6 is attached to the bottom of the dome lid 1. This sheet is impregnated with deodorizing and oil-decomposing ingredients, and the heat of cooking promotes the evaporation of these ingredients. A part of the bottom edge of the dome lid 1 has a dome hole 8 that fits the plate protrusion 7 of the yakiniku plate 2. This fixes the dome lid 1 and the yakiniku plate 2 against the rotation of the dial 3, making it possible to turn the dial 3 with one hand. The method of fixing the dome lid 1 may be different. Figure 4 shows how to attach and detach the wiper 4. Figure 4-1 shows the wiper hook 9 connected, and Figure 4-2 shows the wiper 4 removed by pushing the wiper hook 9 from the left and right. This is to make cleaning after cooking easier. This attachment and detachment can also be done in a different way. Washers 10 are placed on the outside and inside of the dome lid 1 on the rotation axis of the dial 3 to reduce rotational resistance. The dome lid 1 can suppress oil smoke and splashes, but it does not completely seal the pot. Also, when grilling food, it is necessary to open the dome lid 1 when turning it over or removing it. The components soaked into the absorbent sheet 6 continuously deodorize the leaked oil smoke and smell during cooking, and by breaking down the oil, it is possible to significantly suppress air pollution. The aforementioned patent documents and products with smoke-reducing functions are characterized by the fact that they produce little smoke, but oily smoke is made up of invisible fine particles, and the particles of odors are even smaller. Whether or not measures are taken makes a big difference.

[0013] Fig. 5 is a diagram of the yakiniku plate 2. There is a circular depression in the center that fits the dome lid 1, and the bottom of the depression has a valley fold at the front and back, with a thin oil drain groove 11 set along the fold. On the sloping surface of the valley fold, multiple thin convex bulges 12 are arranged toward the oil drain groove 11. This creates a gap between the meat and the bottom surface, making it easier for the oil from the meat to flow into the oil drain groove 11. The convex bulges 12 may have different specifications (shape, angle, arrangement, length, etc.). 6 is a bottom view of the yakiniku plate 2. The four concave projections are trivet projections 13. They are shaped to fit the trivets of a typical cassette-type stove. Figure 7 shows how the oil that comes out when meat is grilled flows. Because it is folded in a valley, the oil that comes out when meat is grilled flows into the oil drain groove 11 in the center. Because the entire bottom surface is also inclined, the oil that gathers in the oil drain groove 11 flows downward and is penetrated by an oil outlet hole 14 at the part that touches the side wall of the depression. The oil is discharged from here and collected in the oil drip pan 15. If oil is allowed to stagnate on the barbecue plate 2, it will eventually become hot, causing oil smoke to be generated and spread, but by draining it efficiently in this way, this is suppressed. The oil drip pan 15 can be a regular small plate or a paper cup, etc. A common tabletop cooking device is one that has multiple holes in the yakiniku plate and a tray filled with water placed underneath, onto which the oil can be drained. However, as this tray is close to the heat source, the water will eventually evaporate. As it does so, the oil and sauce will also evaporate and disperse. This is the reason why, even if there is not much smoke, there is a lingering smell and the flooring will be sticky. Incidentally, when water turns into gas, it expands to 1,700 times its volume. This gas then disperses with the air currents, causing adverse effects over a wide area.

[0014] Figure 8 shows an example of a dome lid 1 with two stand projections 16 on the side, allowing it to stand on its own. This is to free up space by turning the dome lid 1 sideways, as placing it on a table as is would take up space. Other methods of allowing the dome lid to stand on its own side can also be used.

[0015] FIG. 9 shows the present invention mounted on a portable stove.

[0016] FIG. 10 shows an example of the present invention being used in an electric hot plate. The parts are arranged vertically for ease of understanding. Instead of the oil pan 15 mentioned above, an oil receiving tray 17 is provided, which can be slid on and off.

[0017] Figure 11 shows an example of the dome lid B18, which is rectangular rather than spherical, and the barbecue plate B20, which is made by folding the whole plate into a valley. A wiper B19 is placed on the part of the rectangular lid 18B that comes into contact with the inner wall at the top. [Explanation of symbols]

[0018] 1 Dome cover 2 Yakiniku Plate 3 Dial 4. Wiper 5 Wiper rubber 6. Water-absorbent sheet 7 Plate protrusion 8 Dome Hole 9 Wiper Hook 10 Washer 11 Oil drain groove 12 Convex bulge 13 Trivet protrusion 14 Oil outlet hole 15 Oil tray 16 Stand protrusion 17 Oil tray 18 Dome lid B 19 Wiper B 20 Yakiniku Plate B

Claims

1. The main body consists of a dome-shaped lid and a yakiniku plate. The dome-shaped lid is made of a transparent, heat-resistant material. There is a dial at the top, and several dials along the inner wall of the dome directly connected to the dial. The wipers are placed The bottom of the lid has a structure that allows the absorbent material to be attached. The yakiniku plate has a circular depression in the center that fits the dome-shaped lid. The bottom of the depression is divided into two equal parts, front and back, with a valley fold. It has a thin groove along the crease The entire bottom surface of the depression is also inclined so that the narrow grooves have height differences. The narrow groove penetrates the downstream sidewall. The back of the yakiniku plate is designed to be able to be attached to a standard portable gas stove. A smoke-reducing and deodorizing device for tabletop cooking utensils.

2. The sloping surface of the valley fold of the barbecue plate has a plurality of convex bulges.

2. A tabletop smoke-saving and deodorizing device for cooking according to claim 1.

3. The wiper installed on the dome-shaped lid is detachable.

3. A tabletop smoke-saving and deodorizing device for cooking according to claim 1 or 2.

4. The inner wall of the dome-shaped lid is coated to prevent fogging.

4. A tabletop smoke-saving and deodorizing device for cooking according to claim 1.

5. The dome-shaped lid is designed to be able to stand on its side.

5. A tabletop smoke-saving and deodorizing device for cooking according to claim 1.

6. The yakiniku plate is structured so that it can be attached to an electric hot plate.

6. A tabletop smoke-saving and deodorizing device for cooking according to claim 1.

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