grill
The grill addresses non-uniform heating issues by using a movable mounting member, surface combustion burner, and an inclined heating plate with ventilation holes to ensure uniform radiant heat distribution, enhancing food cooking consistency and reducing costs.
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Patents
- Current Assignee / Owner
- RINNAI CORP
- Filing Date
- 2022-08-05
- Publication Date
- 2026-07-03
AI Technical Summary
Conventional grills experience non-uniform heating of the hot plate due to heating from below by grill burners, leading to uneven radiant heat distribution and baking on food, particularly affecting toast cooking with bread.
A grill design featuring a heating chamber with a movable mounting member, a surface combustion type grill burner, an inclined heating plate positioned to receive exhaust gas, and ventilation holes with louvers to ensure uniform radiant heat distribution across the heating plate.
The grill achieves uniform heating of food regardless of its placement, minimizing uneven browning and allowing for efficient heating with reduced combustion area and cost, while maintaining exhaust gas flow.
Smart Images
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Abstract
Description
Technical Field
[0001] The present invention relates to a grill for cooking grilled foods and the like.
Background Art
[0002] Conventionally, there is known a grill in which a pair of grill burners provided near the side wall of a heating chamber heats a hot plate provided above between the two grill burners, and the food to be cooked is heated by radiant heat obtained from the hot plate (see Patent Document 1 below).
Prior Art Documents
Patent Documents
[0003]
Patent Document 1
Summary of the Invention
Problems to be Solved by the Invention
[0004] However, the hot plate included in the above conventional grill is heated from below by the flames of the grill burners located below both sides of the hot plate, so non-uniform heating of the hot plate may occur. When non-uniform heating of the hot plate occurs, it is difficult for the radiant heat from the hot plate to be generated uniformly over the entire lower surface of the hot plate, and uneven baking may occur on the food to be cooked.
[0005] In recent years, in this type of grill, not only grilled fish cooking but also toast cooking with bread as the food to be cooked is performed. Bread needs to be baked on a flat surface over a relatively wide area. However, if the generation of radiant heat from the hot plate is non-uniform, depending on the placement position of the bread in the heating chamber, there is a disadvantage that the baked color on the surface when baked is non-uniform. Moreover, since the baked color of toast is prominent, toast with non-uniform baked color is not preferable even on the dining table.
[0006] <000003In view of the above, the present invention aims to provide a grill that can heat food to be cooked in the heating chamber substantially uniformly, regardless of its placement. [Means for solving the problem]
[0007] To achieve this objective, the first invention comprises: a mounting member having a mounting surface on which food to be cooked can be placed; a heating chamber that houses the mounting member so that it can be moved in and out from a front opening; a grill door that can be opened and closed to close the front opening of the heating chamber; a surface combustion type grill burner provided on the upper wall of the heating chamber and having a combustion section that burns fuel gas downward within the heating chamber; an exhaust passage connected to the rear of the heating chamber and guiding exhaust gas generated from the combustion section toward the discharge direction; and a heat plate located behind the combustion section of the grill burner, wherein the heat plate is inclined to gradually descend from the upper wall of the heating chamber toward the rear of the heating chamber at a position where the exhaust gas crosses the path toward the exhaust passage so as to generate radiant heat to the food to be cooked by contact with the exhaust gas.
[0008] In a surface-combustion type grill burner, food items located directly below the combustion chamber are heated almost uniformly by the flame formed on the surface of the combustion chamber. On the other hand, food items located behind the combustion chamber (towards the back of the cooking chamber) are less likely to be heated by the flame of the combustion chamber, but in this invention, the radiant heat from the heating plate heats them to the same extent as if they were heated by the flame of the combustion chamber.
[0009] To explain in more detail, the heating plate in this invention is positioned across the path through which the exhaust gas flows to the exhaust passage, thereby ensuring that the exhaust gas generated from the combustion section comes into contact with the combustion gas as it travels towards the exhaust passage. Furthermore, since the heating plate is inclined to gradually descend from the upper wall of the heating chamber toward the rear of the heating chamber, the exhaust gas that comes into contact with the heating plate is guided by the incline and spreads out uniformly, forming a flow.
[0010] In this way, the heating plate is heated almost uniformly across its entire surface by the exhaust gas, and radiant heat directed toward the food being cooked is generated almost uniformly on the heating plate. This radiant heat allows even food being cooked at the back of the heating chamber, where the heat from the combustion flame is difficult to reach, to be sufficiently heated, and a uniform heat distribution can be obtained for food being cooked on the mounting surface of the mounting member.
[0011] Therefore, the food to be cooked on the mounting surface of the mounting member can be heated almost uniformly, regardless of its placement, resulting in evenly cooked food with minimal unevenness. Moreover, by providing a heating plate, the combustion area can be reduced while still obtaining sufficient heating power, making it possible to miniaturize the grill burner and reduce costs.
[0012] In this invention, the heating plate crosses the path through which the exhaust gas flows to the exhaust passage, but it does not block the exhaust passage, and is provided in such a way that an appropriate amount of exhaust gas can pass through.
[0013] In the grill of the first invention, the heating plate is characterized by having a plurality of ventilation holes through which the exhaust gas passes (second invention). With this, the exhaust gas passes smoothly through the heating plate, so that a relatively large amount of exhaust gas can come into contact with the heating plate.
[0014] Furthermore, in the grill of the second invention, the ventilation holes are characterized by having louver portions that protrude to the lower surface side of the heating plate (third invention).
[0015] The ventilation holes formed in the heating plate are equipped with louvers, so that the exhaust gas comes into contact with the louvers as it passes through the ventilation holes. This allows for efficient heating of the heating plate by contact with the exhaust gas, enabling the entire heating plate to be heated to a high temperature almost uniformly. Therefore, while maintaining the smooth flow of the exhaust gas, more radiant heat can be emitted from the heating plate towards the food being cooked, allowing the food to be heated almost uniformly.
[0016] Further, in any of the grills according to the first to third inventions, the hot plate is characterized in that a high-emissivity paint is applied to its surface (fourth invention).
[0017] As the high-emissivity paint, for example, a paint containing a black pigment or the like can be used, and by applying it to the surface of the hot plate, the generation of radiant heat of the hot plate can be enhanced.
[0018] Furthermore, in any of the grills according to the first to fourth inventions, the front end of the combustion part of the grill burner is located substantially directly above the front end of the placement surface of the placement member, and the rear end of the hot plate is located substantially directly above or behind the rear end of the placement surface of the placement member (fifth invention).
[0019] According to this, heating of unnecessary parts can be suppressed, so that the object to be cooked can be efficiently heated.
Brief Description of the Drawings
[0020] [Figure 1] An explanatory cross-sectional view showing the main part of the grill according to an embodiment of the present invention in a side view. [Figure 2] An explanatory cross-sectional view showing the main part of the grill according to this embodiment in a front view. [Figure 3] A perspective view showing the hot plate adopted in the grill according to this embodiment.<000008३> [Figure 4] An explanatory view showing the object to be cooked after cooking for explaining the effect of the grill according to this embodiment.
Mode for Carrying Out the Invention
[0021] An embodiment of the present invention will be described based on the drawings. The grill 1 according to this embodiment shown in FIGS. 1 and 2 is incorporated in a gas stove (not shown), and includes a heating chamber 2, a grill door 3 for opening and closing the front opening of the heating chamber 2, and an exhaust passage 4 extending rearward from the rear end of the heating chamber 2.<00000९१>
[0022] In the heating chamber 2, a tray-shaped placement member 5 is accommodated. The placement member 5 has a placement surface 6 for placing the object to be cooked W. The placement surface 6 is provided on a flat portion inside the placement member 5. The placement member 5 is detachably supported by a support frame 7 integrally connected to the grill door 3. By pulling the grill door 3 forward toward the heating chamber 2, the front side of the heating chamber 2 is opened and the placement surface 6 of the placement member 5 is pulled out forward of the heating chamber 2 and exposed.
[0023] An upper burner 8 is provided on the upper wall of the heating chamber 2. The upper burner 8 is a surface combustion type and includes a distribution chamber 9 to which fuel gas is supplied and a combustion part 10 having a number of flame holes (not shown) formed on the lower surface of the distribution chamber 9. The combustion part 10 burns the fuel gas downward in the heating chamber 2. The upper burner 8 corresponds to the grill burner of the present invention.
[0024] As shown in FIG. 2, lower burners 11 for forming flames inward in the lateral direction are arranged at the lower parts on both lateral sides of the heating chamber 2 (parts lower than the placement member 5). The object to be cooked W placed on the placement surface 6 of the placement member 5 is heated from above and below by the upper burner 8 and the lower burners 11.
[0025] Fuel gas supply pipes (not shown) are connected to the upper burner 8 and the lower burners 11. The fuel gas supply pipes supply the fuel gas to be burned in the combustion part 10.
[0026] The combustion area of the combustion part 10 of the upper burner 8 is formed smaller than the placement surface 6 of the placement member 5. Thereby, heating of unnecessary parts accompanying the combustion of the combustion part 10 of the upper burner 8 is suppressed, and the consumption amount of fuel gas can be kept small. Moreover, since the grill combustion body 9 of the upper burner 8 can be made small, the upper burner 8 can be miniaturized.
[0027] Furthermore, the front end of the combustion section 10 of the upper burner 8 is positioned approximately directly above the front end of the mounting surface 6 of the mounting member 5 (a deviation of 1 to 2 cm in the front-rear direction from directly above is permitted). This ensures that the portion of the food to be cooked W placed on the mounting surface 6 of the mounting member 5 is properly cooked.
[0028] Furthermore, a heat plate 12 is provided at the back of the heating chamber 2, behind the combustion section 10. The heat plate 12 is positioned to cross the path through which the exhaust gas from the combustion section 10 of the upper burner 8 flows from the heating chamber 2 into the exhaust passage 4.
[0029] As a result, the relatively hot exhaust gas heading towards the exhaust passage 4 comes into contact with the hot plate 12. The hot plate 12, upon contact with the exhaust gas, is then heated by the heat of the exhaust gas.
[0030] Furthermore, the heating plate 12 is positioned in an inclined position that gradually slopes downward from the upper wall of the heating chamber 2 toward the rear of the heating chamber 2. The rear end of the heating plate 12 is located behind the rear end of the mounting surface 6 of the mounting member 5. This allows the radiant heat from the heated heating plate 12 to be directed toward the food being cooked W. Alternatively, the heating plate 12 may be positioned so that its rear end is located directly above the rear end of the mounting surface 6 of the mounting member 5.
[0031] As shown in Figure 3, the heating plate 12 comprises a plate surface portion 12a with a plurality of ventilation holes 13 formed therein, and connecting pieces 12b extending from both sides of the plate surface portion 12a and connected to and fixed to the inner wall of the heating chamber 2. The ventilation holes 13 are formed by louver processing and have louver portions 14 that protrude downward. A gap is formed below the heating plate 12, and exhaust gas that could not pass through the ventilation holes 13 passes through this gap.
[0032] The exhaust gas generated by the combustion section 10 strikes the hot plate 12, passes through the vent holes 13, and flows into the exhaust passage 4. In this way, because the hot plate 12 has vent holes 13, the heat from the exhaust gas can be received on the surface of the hot plate 12 other than the vent holes 13 without obstructing the flow of exhaust gas from the heating chamber 2 to the exhaust passage 4.
[0033] Furthermore, since the ventilation holes 13 are equipped with louver sections 14, the exhaust gas also comes into contact with the louver sections 14 as it passes through the ventilation holes 13. As a result, the heating plate 12 can receive a relatively large amount of heat from the exhaust gas through the plate surface other than the ventilation holes 13 and the louver sections 14.
[0034] As shown in Figure 1, the louver portion 14 protrudes from the lower side of the heating plate 12. By forming it to follow the inclination of the heating plate 12, radiant heat from the louver portion 14 can be directed toward the food to be cooked W on the mounting surface 6 of the mounting member 5.
[0035] Furthermore, the heating plate 12 can generate radiant heat even if its surface is unpainted, by receiving heat upon contact with exhaust gas. However, by applying a high-emissivity paint to the surface of the heating plate 12, even more radiant heat can be generated. Note that the high-emissivity paint includes high-radiance paint.
[0036] Examples of high-emissivity paints applied to the surface of the heating plate 12 include matte black pigments, ceramic paints, carbon-based paints, and paints containing iron oxide-based inorganic pigments.
[0037] The grill 1 of this embodiment, by being equipped with the above-described heating plate 12, generates radiant heat from the heating plate 12 when it comes into contact with exhaust gas, thereby increasing the amount of heat applied to the food being cooked W located at the rear end of the heating chamber 2. Then, the combustion section 10 of the upper burner 8 and the radiant heat from the heating plate 12 allow for even cooking of the food being cooked W without uneven browning.
[0038] Here, a comparative test of browning was conducted using sliced bread as the food to be cooked (W) to confirm the effect of the heating plate 12. This test was conducted using a conventional grill without the heating plate 12 and the grill 1 of this embodiment with the heating plate 12, with the heating time being the same. The results were as follows.
[0039] As shown in Figure 4A, when toasting bread W using a conventional grill without a heating plate 12, the bread W on the back side of the heating chamber 2 had almost no browning compared to the bread W on the front side of the heating chamber 2, resulting in noticeable uneven browning. This is thought to be because the flow of exhaust gas increases at the back of the heating chamber 2, which is closer to the exhaust passage 4, reducing heat transfer to the rear end portion R of the bread W located at the back of the heating chamber 2 (the portion enclosed by the dashed line in the figure).
[0040] In contrast, the bread W toasted using the grill 1 of this embodiment equipped with the heating plate 12 had a moderate browning over its entire surface, as shown in Figure 4B, confirming that the uneven browning was improved. Thus, it became clear that by providing the heating plate 12, the bread W can be heated almost uniformly regardless of its placement.
[0041] In this embodiment, as shown in Figure 3, the ventilation holes 13 of the heating plate 12 are shown to be equipped with louver sections 14, but this is not the only example. For example, although not shown, the ventilation holes 13 of the heating plate 12 do not need to have louver sections 14. By not providing louver sections 14, the radiant heat will be smaller compared to the heating plate 12 of this embodiment, but the structure of the heating plate 12 will be simpler and costs can be reduced.
[0042] Alternatively, although not shown in the diagram, the ventilation holes 13 in the heating plate 12 may not be provided. In this case, a gap is formed not only below but also around the heating plate 12, allowing the exhaust gas to pass through. This may reduce the contact of the exhaust gas with the central part of the heating plate 12 compared to the heating plate 12 of this embodiment, but it makes the processing of the heating plate 12 extremely easy, thus further reducing costs.
[0043] Furthermore, although a tray-shaped mounting member 5 is shown in this embodiment, a grilling net may also be used as a mounting member.
[0044] Furthermore, as shown in Figure 2, the grill 1 of this embodiment is provided with lower burners 11 on the lower sides of both lateral sides of the heating chamber 2, but the present invention can also be applied to grills that are not provided with lower burners 11. [Explanation of Symbols]
[0045] 1...Grill, 2...Heating chamber, 3...Grill door, 4...Exhaust passage, 5...Placement member, 6...Placement surface, 8...Upper burner (grill burner), 10...Combustion section, 12...Hot plate, 13...Ventilation hole, 14...Louver section, W...Food to be cooked (bread).
Claims
1. A mounting member having a mounting surface on which food to be cooked can be placed, A heating chamber that allows the aforementioned mounting member to be easily inserted and removed from the front opening, A grill door that can be opened and closed to close the front opening of the heating chamber, A surface combustion type grill burner is provided on the upper wall of the heating chamber and has a combustion section that burns fuel gas downward within the heating chamber. An exhaust passage connected to the rear of the heating chamber guides the exhaust gas generated from the combustion section toward the discharge direction, The grill burner comprises a heating plate located behind the combustion section, The heating plate is positioned to generate radiant heat to the food being cooked by contact with the exhaust gas, and is installed in an inclined position that gradually slopes downward from the upper wall of the heating chamber toward the rear of the heating chamber, at a location that crosses the path through which the exhaust gas flows from the heating chamber into the exhaust passage. The heating plate is provided with a plurality of ventilation holes through which the exhaust gas passes, The grill is characterized in that the heating plate has a high-emissivity paint applied to its surface.
2. In the grill according to claim 1, The grill is characterized in that the ventilation holes are provided with louver portions that protrude to the lower side of the heating plate.
3. In the grill according to claim 1 or 2, The front end of the combustion section of the grill burner is located directly above the front end of the mounting surface of the mounting member described above. The rear end of the heating plate is located directly above or behind the rear end of the mounting surface of the mounting member described above.