Slide-type oven

Abstract

To provide a slide-type oven capable of quickly roasting a large amount of various shapes and types of food material from both side at once and having a simple and cost-effective structure facilitating maintenance, and cooking method using the slide-type oven.SOLUTION: A slide-type oven 1 for heating food materials, comprises: a heating part 2 formed by disposing heat source parts 21 and 22 having at least one heat dissipation surface 21a and 22a, and the respective heat dissipation surfaces 21a and 22a of the pair of heat source parts 21 and 22 facing each other, with a heating space 3 interposed therebetween; a food material clamping part 5 holding food materials by clamping them; a working space 4 located outside the heating space 3 and serving as an area where the clamping state of the food material clamping part 5 can be released; and a carrying mechanism 6 for reciprocating the food material clamping part 5 between the heating space 3 and the working space 4.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a slide-type oven that can quickly grill a large amount of food such as meat, fish, vegetables, etc. on both sides using a heat source such as charcoal fire. [Background technology]

[0002] Methods of cooking meat, fish, vegetables, etc. using a heat source such as charcoal fire have been known for a long time, and in recent years, devices such as the one disclosed in Patent Document 1 have been proposed as devices that are excellent at cooking ingredients with complex shapes, such as bone-in chicken thighs, using charcoal fire.

[0003] The grill device described in Patent Document 1 is composed of a grill unit for grilling poultry etc. over charcoal and a drive unit for supporting and automatically rotating the poultry etc. on the grill unit. In this grill device, charcoal is burned on the wire mesh while air is supplied into the grill from underneath, the poultry etc. is supported by support rods at a height suitable for grilling on the grill and rotated automatically to grill, and the grilled poultry etc. is supported by support rods at a height suitable for keeping the grilled poultry etc. warm on the grill and kept warm after grilling.

[0004] The grill apparatus described in this patent document allows the charcoal on the grill to be burned effectively to an optimum state for grilling poultry and other meats, resulting in optimal charcoal grilling of poultry and other meats. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Utility Model Registration No. 3148554 Summary of the Invention [Problem to be solved by the invention]

[0006] However, the grill device described in Patent Document 1 above is designed to support each ingredient with a support rod that automatically rotates to cook the ingredients, which makes it difficult to grill many ingredients from both sides at once, and makes it difficult to cook large quantities of ingredients quickly.Furthermore, the grill device described in Patent Document 1 above is only able to support ingredients with shapes that are suitable for the support rods, such as chicken thighs with bones, which can make it difficult to handle ingredients of various shapes.

[0007] Furthermore, the grill device described in Patent Document 1 requires a grill table unit, a drive unit, and a system to control them, which makes the structure of the device as a whole complex, making maintenance such as cleaning and repairs difficult, and there is also the possibility that manufacturing costs will increase. As a result, it can be said that there is room for improvement in the efficiency, versatility, and maintenance of the grill device described in Patent Document 1.

[0008] The present invention has been made in consideration of such conventional problems, and its object is to provide a slide-type oven that can quickly roast large quantities of a wide variety of food ingredients of various shapes and types from both sides all at once, and that has a simple structure that is easy to maintain and cost-effective, as well as a cooking method using the same. [Means for solving the problem]

[0009] In order to solve the above problems, the present invention provides a slide-type oven for heating food, comprising: A heat source having at least one heat dissipation surface; A heating section in which the heat radiation surfaces of the pair of heat source sections are arranged opposite each other with a heating space therebetween; A food clamping unit that clamps and holds the food, A working space is located outside the heating space and serves as an area in which the food clamping section can be released from its clamped state; A conveying mechanism that reciprocates the food clamping unit between the heating space and the working space; The present invention is characterized by comprising:

[0010] In the above invention, The heat source unit is a storage unit that stores a heat source, The heat dissipation surfaces are formed on side surfaces of the storage sections that are arranged opposite each other across the heating space, It is preferable that the food clamping portion has a portion in which a heat-permeable mesh body opens and closes to clamp the food, and the mesh body is inserted into the heating space in a closed state holding the food.

[0011] In the above invention, the transport mechanism includes: An arm portion supporting the food holding portion; A rotation shaft that rotatably supports the arm portion; a drive mechanism that rotates the arm unit about the rotation axis; having The heating space and the working space are arranged on the rotation path of the food holding unit. It is preferred.

[0012] In the above invention, it is preferable that the heat source is a charcoal fire, and it is also preferable that the cooking apparatus further comprises an air supply means for supplying air to the heat source portion.

[0013] On the other hand, the cooking method of the present invention uses the above-mentioned slide-type oven, A step of opening and closing the food clamping unit in the working space to clamp the food; A step of moving the food material clamping unit to the heating space by the conveying mechanism while the food material clamping unit is closed; a step of positioning the food material clamped by the food material clamping unit in the heating space for a predetermined time and heating the food material; The present invention is characterized by comprising: Effect of the Invention

[0014] As described above, according to the sliding oven and the cooking method using the same of the present invention, the heat source unit having a pair of heat dissipation surfaces is arranged on either side of the heating space, so that the food can be efficiently heated from both sides, and the food can be firmly gripped by the food clamping unit and moved back and forth within the heating space by the conveying mechanism, so that a large amount of food can be cooked in a short time. Also, according to the present invention, the food clamping unit can clamp various shapes and types of food, so that even food with complex shapes can be easily and efficiently cooked. Furthermore, according to the present invention, the structure is a relatively simple sliding type, so that the maintenance and repair of the device are easy, and the working space is secured as an area where the clamped state can be released, so that the food can be easily inserted and removed and the device can be easily cleaned, and high cost efficiency can be achieved by the simple structure and efficient heating method.

[0015] In particular, in the above invention, when a storage section is provided in the heat source section and the heat dissipation surfaces are formed on the side surfaces of each storage section and made to face each other, the entire front and back of the food can be heated by sandwiching the heating space, and by making the food clamping section a mesh that allows heat to pass through, the opening and closing mechanism of the food clamping section can be made simple and versatile, and the design freedom of each mechanism, such as the mechanism for inserting and removing food and the mechanism for reciprocating movement to and from the heating space, can be increased.

[0016] In addition, in the above invention, when an arm section, a rotating shaft, and a drive mechanism are provided and the heating space and the working space are arranged on the rotational orbit of the food clamping section, the food clamping section holding the food can be easily moved back and forth between the heating space and the working space by the simple action of rotating the arm, and operations from clamping the food to heating and removing it can be performed smoothly.

[0017] In the above invention, the heat source is charcoal fire, which gives the food a unique flavor and aroma, making it possible to cook the food in a high quality manner. Furthermore, in the above invention, the heat source is provided with an air supply means, which improves the efficient combustion of the heat source and the heat transfer to the food. [Brief description of the drawings]

[0018] [Figure 1] 1A and 1B are a perspective view and a side view of a sliding oven according to an embodiment during a food clamping process. [Diagram 2] 1A and 1B are a perspective view and a side view of a sliding oven according to an embodiment during a food material moving process. [Diagram 3] 1A and 1B are a perspective view and a side view of a sliding oven according to an embodiment during a food heating process. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0019] A preferred embodiment of the food material 8 of the present invention will be specifically described below with reference to the drawings. Note that the embodiment shown below is merely an example of an apparatus for embodying the technical idea of ​​the present invention, and the technical idea of ​​the present invention does not limit the material, shape, structure, arrangement, etc. of each component to those described below. The technical idea of ​​the present invention can be modified in various ways within the scope of the claims.

[0020] (Configuration of Slide Oven 1) The slide-type oven 1 is a food heating device that heats food 8, and in this embodiment, as shown in FIGS. 1 to 3, is provided with a frame 11 as a base, a heating section 2, and a transport mechanism 6.

[0021] The frame 11 is a frame made of metal angle bars assembled into a rectangular shape, with the heating section 2 located in the upper center inside, and the plate section 12 covering the bottom surface of the frame 11 located below it. The plate section 12 covers the bottom surface of the frame 11 and protrudes to the side of the frame 11, with the upper part of this protruding part forming the working space 4. The heating section 2 on the upper part of the frame 11 forms a heating space 3, which is arranged to extend from the lower part of the heating space 3 through arc-shaped rails 64, 64 to the working space 4 located on the outer side of the frame 11. The food clamping section 5 that clamps the food moves back and forth between the heating space 3 and the working space 4.

[0022] The heating unit 2 includes a pair of heat source units 21, 22 each having at least one heat dissipation surface 21a, 22a, and the heat dissipation surfaces 21a, 22a of the pair of heat source units 21, 22 are arranged opposite each other across the heating space 3. In this embodiment, the heat source units 21, 22 each have a storage unit 21b, 22b, and the heat dissipation surfaces 21a, 22a are formed on the side surfaces of the storage units 21b, 22b. In this embodiment, charcoal is mainly used as a heat source, and the storage units 21b, 22b are dedicated containers for storing charcoal, that is, charcoal boxes. In this embodiment, charcoal fire is used as a heat source, but the present invention is not limited to this, and a gas burner, a far-infrared gas burner, an electric heater, or other heat sources can also be selected.

[0023] Moreover, a lattice-like metal net is stretched on the heat dissipation surfaces 21a, 22a formed on the vertical side surfaces of the storage sections 21b, 22b, so that the charcoal stored inside does not spill out and the radiant heat from the charcoal in the storage sections 21b, 22b is efficiently irradiated to the heating space 3. With this configuration, the heat of the heat source is uniformly irradiated to the two sides of the food clamping section 5, the front and back, from both sides of the heat dissipation surfaces 21a, 22a, throughout the heating space 3.

[0024] The rails 64, 64 are members constituting part of the transport mechanism 6, and are provided in a pair on both sides of the center of the frame 11 in parallel with each other, extending vertically downward from within the heating space 3, and also bending 90 degrees in an arc shape to extend horizontally, facing the working space 4 on the outside side of the frame 11. Guided by the rails 64, 64, the food clamping unit 5 is moved back and forth between the working space 4 and the heating space 3 by the transport mechanism 6.

[0025] The transport mechanism 6 has a function of moving the food clamping unit 5, which clamps and holds the food 8, back and forth between the heating space 3 and the working space 4. Specifically, the transport mechanism 6 is composed of an arm unit 66 that supports the food clamping unit 5, a rotation shaft 65a that rotatably supports the arm unit 66, and a transport mechanism that rotates the arm unit 66 about the rotation shaft 65a. As a result, the heating space 3 and the working space 4 are arranged on the arc-shaped rotation path of the food clamping unit 5.

[0026] The food clamping section 5 is a grill consisting of a lower net 52 and an upper net 51 connected via pins 53 so that they can be opened and closed, and by rotating the upper net 51 around the pins 53, the lower net 52 and the upper net 51 can clamp and hold food 8 from above and below. The lower net 52 and the upper net 51 are configured with a metal net stretched inside a rectangular metal frame, and even when the grill is closed with food 8 clamped, heat from the outside can be irradiated from both the top, bottom (left and right) sides through the net.

[0027] The pin 53 protrudes to the left and right from the frame body of the lower mesh 52 and the upper mesh 51, and is slidably inserted into a sliding hole 66a formed at the tip of the arm portion 66 of the conveying mechanism, and engages with the arm portion 66.

[0028] The arm portion 66 is a rod-shaped member rotatably supported by a rotating shaft 65a arranged horizontally in the center of the front side of the frame body 11, and a long and thin elliptical sliding hole 66a is formed at the tip of the free end side. The arm portion 66 is connected so that the rear end side protrudes vertically from the outer circumferential surface of the cylindrical rotating portion 65, and is rotatably supported by the rotating shaft 65a via the rotating portion 65. A lever 61 is connected to the rotating portion 65 so as to protrude vertically from the outer circumferential surface on the opposite side to the part where the arm portion 66 is connected. This lever 61 is a member in which a spherical grip is arranged at the tip of the free end side of the shaft connected to the rotating portion 65, and the arm portion 66 is rotated by gripping this grip and rotating the rotating portion 65.

[0029] A gear 65b is connected to the rotating part 65 on a surface perpendicular to the axial direction of the rotating shaft 65a, and a chain 63 is wound around this gear 65b, which is wound around a gear 62a on the motor 62 side. The motor 62 can rotate by switching between normal and reverse rotation, and the rotational driving force of the motor 62 is transmitted from the gear 62a to the gear 65b on the rotating part 65 via the chain 63. When the gear 65b rotates, the rotational driving force is transmitted as a rotational force of the arm part 66 via the rotating part 65. This allows the food holding part 5 to be operated both manually via the lever 61 and electrically by the motor 62.

[0030] In addition, the heat source units 21 and 22 are provided with air supply means 71 and 72. More specifically, the heat source units 21 and 22 have air supply passages 71 and 72 arranged on the lower surface of the charcoal storage units 21b and 22b, which are the heat sources, respectively, and the air supply passages 71 and 72 are connected to the air supply passages 71 and 72 so as to be able to supply air through ventilation holes formed on the lower surface of the storage units 21b and 22b. The air supply passages 71 and 72 are connected to the air supply ducts 71b and 72b through the air supply holes 71a and 72a, and a blower (not shown) is connected to the air supply ducts 71b and 72b, so that air is supplied to the storage units 21b and 22b from outside the device. The air supplied to the storage units 21b and 22b burns the charcoal inside the storage units 21b and 22b, and passes through the storage units 21b and 22b and is released from the heat dissipation surfaces 21a and 22a toward the heating space 3.

[0031] (Cooking instructions) The cooking method of the present invention can be carried out by operating the slide oven 1 described above. Note that the process steps described below are merely examples, and each process may be modified as much as possible. Also, steps may be omitted, replaced, or added as appropriate for the process steps described below depending on the embodiment.

[0032] The cooking method using the above-mentioned slide-type oven 1 mainly includes a food holding step, a food moving step, and a food heating step. In the food clamping process, food clamping unit 5 is opened and closed to clamp food 8 within working space 4. In detail, first, as shown in Fig. 1, food clamping unit 5 is moved into working space 4, upper net 51 is opened, and food 8 is arranged on lower net 52. After that, as shown in Fig. 2, upper net 51 is closed to clamp food 8.

[0033] Next, the process proceeds to the food moving step, where, with food 8 held by food clamping unit 5, conveying mechanism 6 moves food clamping unit 5 to heating space 3, as shown in Fig. 3. In this embodiment, food clamping unit 5 can be operated both manually via lever 61 and electrically by motor 62, allowing any driving method to be selected.

[0034] In the food heating process, food clamping unit 5 clamps food 8 and is positioned in heating space 3 for a predetermined time to heat food 8. In this embodiment, charcoal fire is introduced into storage units 21b, 22b as a heat source, and air is sent through air supply path 71 to combust the charcoal inside storage units 21b, 22b, and the air that passes through storage units 21b, 22b becomes hot air and is released toward heating space 3 from heat dissipation surfaces 21a, 22a. The hot air and heat such as far infrared rays radiated from the charcoal fire can heat the entire front and back of the food 8 by sandwiching the heating space 3 between them.

[0035] (Action and effect) According to the sliding oven 1 and cooking method using the same according to the present embodiment described above, the heat sources 21, 22 having a pair of heat dissipation surfaces 21a, 22a are arranged on either side of the heating space 3, so that the food material 8 can be efficiently heated from both sides, and the food material can be firmly gripped using the food material clamping part 5 and moved back and forth within the heating space 3 by the transport mechanism 6, making it possible to cook a large amount of food material 8 in a short period of time. Also, because food materials of various shapes and types can be clamped by the food material clamping part 5, even food materials with complex shapes can be easily and efficiently heated and cooked.

[0036] Furthermore, according to this embodiment, the structure is a relatively simple sliding type, which makes it easy to maintain and repair the device, and since the working space is secured as an area where the clamped state can be released, it is easy to insert and remove ingredients and to clean the device, and the simple structure and efficient heating method make it possible to achieve high cost efficiency.

[0037] In particular, in this embodiment, storage sections 21b, 22b are provided in heat source sections 21, 22, and heat dissipation surfaces 21a, 21b are formed on the sides of each storage section 21b, 22b and opposed to each other, so that the heating space 3 is sandwiched between the food material and the entire front and back of the food material can be heated. By making the food material clamping section 5 a mesh that allows heat to pass through, the opening and closing mechanism of the food material clamping section 5 can be made simple and versatile, and the design freedom of each mechanism, such as the mechanism for inserting and removing food material and the mechanism for reciprocating movement to and from the heating space 3, can be increased.

[0038] Furthermore, when a conveying mechanism 6 equipped with an arm portion 66 and a rotating shaft 65a is provided and the heating space 3 and the working space 4 are positioned on the rotational orbit of the food clamping unit 5, the food clamping unit 5 holding the food 8 can be easily moved back and forth between the heating space 3 and the working space 4 by the simple action of rotating the arm portion 66, and operations from clamping the food to heating and removing it can be performed smoothly.

[0039] In particular, in this embodiment, the heat source is charcoal fire, which imparts a unique flavor and aroma to the ingredients, enabling high-quality cooking. Furthermore, by providing air supply passages 71 and 72 to the heat source units 21 and 22, the efficient combustion of the heat source and the heat transfer to the ingredients can be improved.

[0040] The present invention is not limited to the above-described embodiments, and the components can be modified without departing from the spirit of the invention. Various inventions can be created by appropriately combining the components disclosed in the above-described embodiments. For example, some components may be deleted from all the components shown in the embodiments. [Explanation of symbols]

[0041] 1. Slide-out oven 2...Heating part 3…Heating space 4. Working space 5...Food holding part 6...Transport mechanism 8. Ingredients 11...Frame 12…Plate section 21,22…Heat source part 21a…heat radiation surface 21b, 22b…Storage section 51…Top mesh 52…Bottom net 53…Pin 61...Lever 62…Motor 62a…Gear 63…Chain 64,64…Rail 65...Rotating part 65a…Rotating shaft 65b…Gear 66…Arm section 66a…Sliding hole 71...Air supply path 71a…Air supply hole 71b…Air supply duct

Claims

1. A slide-type oven for heating food, A heat source having at least one heat dissipation surface; A heating section in which the heat radiation surfaces of the pair of heat source sections are arranged opposite each other with a heating space therebetween; A food clamping unit that clamps and holds the food, A working space is located outside the heating space and serves as an area in which the food clamping section can be released from its clamped state; A conveying mechanism that reciprocates the food clamping unit between the heating space and the working space; A slide oven comprising:

2. The heat source unit is a storage unit that stores a heat source, The heat dissipation surfaces are formed on side surfaces of the storage sections that are arranged opposite each other across the heating space, The slide-type oven according to claim 1, characterized in that the food clamping section has a portion in which a heat-permeable mesh body opens and closes to clamp the food, and the mesh body closes to clamp the food, and is inserted into the heating space.

3. The transport mechanism includes: An arm portion supporting the food holding portion; A rotation shaft that rotatably supports the arm portion; a drive mechanism that rotates the arm unit about the rotation axis; having The heating space and the working space are arranged on the rotation path of the food holding unit.

2. The slide oven according to claim 1 .

4. 2. The slide oven of claim 1, wherein the heat source is a charcoal fire.

5. 2. The slide oven according to claim 1, further comprising an air supply means for supplying air to the heat source portion.

6. Using the slide oven according to any one of claims 1 to 6, A step of opening and closing the food clamping unit in the working space to clamp the food; A step of moving the food material clamping unit to the heating space by the conveying mechanism while the food material clamping unit is closed; a step of positioning the food material clamped by the food material clamping unit in the heating space for a predetermined time and heating the food material; A cooking method comprising:

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