KR20200100510A - Double faced pan - Google Patents

Abstract

The present invention discloses a double-sided grill pan which can quickly and conveniently grill both sides of food to be grilled at one time without having to flip the food, can remove fumes and odors generated in the process of grilling, and can prevent fat, released from the food being grilled, from flowing backward into a heat source and causing a fire. The double-sided grill pan includes a body, a cover, and a grill.

Description

Double-sided roasting pan{DOUBLE FACED PAN}

The present invention relates to a roasting pan, wherein the top and bottom are opened and the sides are closed, and a housing mounted on a heat source and a roasting plate disposed on the top of the heat source inside the housing and heated by the heat source And, the heating plate is formed between the housing and the grilling plate by a stepped portion connecting the upper edge of the grilling plate and the inner circumferential surface of the housing, and the hot air holding space portion in which the heat generated by the heat source stays, and the heat filled in the hot air holding space A main body including one or more hot air inlet grooves formed on an upper portion of the grilling plate so as to be inserted into the inside of the grilling plate; A cover seated on the stepped portion to block the interior of the body from the outside; A grill that is seated on the bottom surface of the grilling plate so as to prevent the grilled food from coming into direct contact with the grilling plate, and allows both sides of the grilled food to be baked through heat supplied from a heat source and heat input through the hot air inlet groove. It relates to a double-sided roasting pan characterized by.

In general, cooking utensils used when grilling meat, fish, rice cakes, vegetables, etc. are cooked by contacting the food on a heated surface with a fire (flame) or a heat exchanger, and direct heat to the fire. An oven or grill is used to bake baked goods.

The pan for roasting is made hot by applying heat from the bottom with a gas stove, electric stove, charcoal fire, etc., and then, when roasted food is placed on top, the meat is baked while touching the heated surface.

Since the roasting pan has a relatively simple structure and a small size, manufacturing cost is low and it is easy to carry. In addition, there is an advantage that it is possible to quickly and easily cook meat without burning meat during cooking using such a roasting pan.

However, the conventional roasting pan has a problem in that the odor and smoke generated during the roasting process are discharged as it is because the top of the roasting pan is opened, and because only the side that directly contacts the pan is cooked, the roasted material is alternately cooked to cook both sides. There was a cumbersome problem that had to be turned over.

On the other hand, ovens or grills are used in a flame-broiling cooking method in which meat is cooked by radiant heat by burning coal, charcoal, or gas fire, and food cooked with such direct cooking method has excellent taste and aroma. , Cooking is more difficult and inconvenient than the cooking method using a baking pan.

In recent years, as the preference for direct-fired cooking increases, interest in direct-fired cooking utensils such as barbecue grilling that can be cooked directly at home or outdoors is increasing.

Various technologies for conventional direct-fired cooking utensils have been disclosed, and Korean Patent Publication No. 10-2002-0050611 indirectly transfers heat from a gas burner to a heat radiating plate so that skewers can be grilled in a barbecue type. Disclosed is a barbecue skewer that allows you to eat grilled skewers while watching them grill.

However, the conventional barbecue skewers constructed as described above have a problem in that the number of parts is large and the size of the skewers is manufactured, so that the manufacturing cost increases, it is difficult and inconvenient to carry, and it is impossible to cook with methods other than the direct cooking method. There is a need for product development for direct fire cooking utensils that are simple and can be cooked in various ways.

The present invention was invented to solve the above problems, and it is possible to quickly cook both sides of the roasted food without turning over it conveniently and quickly, and it is possible to remove the odor generated when the roasted food is roasted, and The purpose of this is to provide a double-sided roasting pan that can prevent the generated oil from flowing back into the heat source.

For the above purposes, the present invention has a predetermined height, the top and bottom are open, and the sides are closed, and a housing seated on a heat source and a grilling plate disposed on the top of the heat source inside the housing and heated by the heat source And, a hot air holding space portion formed between the housing and the grilling plate by a stepped portion connecting the upper edge of the grilling plate and the inner circumferential surface of the housing and where the heat generated by the heat source stays, and the heat filled in the hot air holding space A main body including one or more hot air inlet grooves formed on an upper portion of the grilling plate so as to be inserted into the inside of the grilling plate; A cover seated on the stepped portion to block the interior of the body from the outside; A grill that is mounted on the bottom surface of the grilling plate so as to prevent the grilled food from coming into direct contact with the grilling plate, and allows both sides of the grilled food to be grilled through heat supplied from a heat source and heat supplied through the hot air inlet groove. It is characterized.

In addition, the present invention is characterized in that the hot air intake groove is formed obliquely from the inner wall of the grilling plate to the outer wall side so as to prevent the oil generated from the roasted food from being injected into the heat source after passing through the hot air inlet groove.

In addition, in the present invention, the lower end of the hot air inlet groove is characterized in that it is formed to be inclined downward to the inside of the grilling plate so that it does not go to the heat source when oil splashed from the grilled material flows down along the inner circumferential surface of the hot air inlet groove.

In addition, in the present invention, the lower portion of the housing is characterized in that one or more through holes for inducing the flow of air are formed.

In addition, in the present invention, the bottom surface of the grilling plate is formed of an inclined portion extending diagonally upward from the outer edge of the plate-shaped central portion and the central portion so that the heat generated from the heat source can be smoothly moved to the outside of the grilling plate. It is characterized.

In addition, in the present invention, the cover is characterized in that it is formed of a transparent or translucent material so that the degree of cooking of the roasted material can be visually confirmed.

In addition, the present invention is formed extending from the bottom of the grilling plate to the bottom to prevent burning of grilled items or the oil collected on the bottom of the grilling plate from being heated by direct heat to provide a predetermined space between the grilling plate and the heat source. It characterized in that the prevention part is formed.

In addition, the overheating prevention unit according to the present invention is characterized in that one or more heat penetration grooves are formed to provide heat generated from a heat source to the bottom of the grilling plate.

In addition, in the present invention, at least a pair of cradle insertion holes are arranged at a predetermined interval on the upper surface of the stepped portion so that the cover can be mounted on the main body when the grilled food is turned over or taken out, and in the pair of cradle insertion holes It is characterized in that it is characterized in that it is provided with a mounting plate integrally formed with a "∪"-shaped mounting piece to connect the pair of fitting pieces vertically inserted and the pair of fitting pieces to accommodate the handle of the cover.

In the double-sided roasting pan according to the present invention made as described above, the bottom of the roasted food seated on the grill is baked by heat supplied from a heat source, and the top surface of the roasted product is roasted through the heat input through the hot air inlet, so that rapid cooking is possible, and roasting The troublesome problem of repeatedly turning the water over can be solved.

In addition, in the present invention, the hot-air lead-in groove is formed obliquely with respect to the grilling plate, so that when oil generated from the grilled object splashes, the hot-air lead-in groove cannot pass through, and the lower end of the hot-air lead-in groove is formed to be inclined toward the grilling plate. The splattered oil can flow along the inner circumferential surface of the hot air inlet and then be fed into the grilling plate, and through this effect, the oil is injected as a heat source and a fire can be prevented in advance.

In addition, the present invention prevents indoor air pollution because odors generated when grilled food is baked are removed by high temperature heat from the inside of the grilling plate and the hot air movement furnace, and then discharged through the compressed air outlet formed at the lower edge of the housing. I can.

In addition, the present invention can more smoothly move the heat generated from the heat source toward the heat transfer path through the inclined portion extending diagonally upward from the center of the grilling plate, and the degree of cooking of the grilled material through a cover made of a transparent or translucent material. It can be easily checked with the naked eye.

In addition, according to the present invention, a space portion having a predetermined height is formed from the bottom of the grilling plate, so that the oil generated from the grilled items collected on the bottom surface is burned by direct heat to prevent smoke (gas) or an unpleasant smell.

1 to 2 are exemplary views of a double-sided roasting pan according to the present invention.
Figure 3 is a cross-sectional view of a double-sided roasting pan according to the present invention.
Figure 4 is a schematic illustration for showing a hot air inlet groove according to an embodiment of the present invention.
Figure 5 is a schematic illustration for explaining the overheating prevention unit according to an embodiment of the present invention.
6 is an exemplary view showing a configuration capable of mounting a cover according to an embodiment of the present invention.

Hereinafter, a double-sided roasting pan according to the present invention will be described in more detail with reference to the accompanying drawings.

The present invention discloses a double-sided roasting pan capable of quickly and easily roasting both sides of roasted material without repeatedly flipping the roasted material, and efficiently removing odors and smoke generated during the baking process.

1 to 2 are exemplary views of a double-sided roasting pan according to the present invention, and FIG. 3 is a cross-sectional view of a double-sided roasting pan according to the present invention, and the present invention includes a main body, a cover, and a grill.

First, the main body 100 is composed of a housing 110, a grilling plate 120, and a hot air holding space 130.

The housing 110 is mounted on a heat source and blocks the grilling plate from the outside, has a predetermined height, has an upper end and a lower end open, and a side surface is closed.

For example, the housing 110 has a predetermined height as shown in Figs. 1 to 4, and may be formed in a cylindrical shape with open top and bottom and closed sides, and various types such as a gas stove, an electric stove (induction), or a furnace. The top and bottom may be opened and the sides may be blocked to be used in a heat source having a shape or structure.

In the drawings for aiding understanding of the present invention, the shape of the housing 110 is illustrated in a cylindrical shape, but this is only an example to aid understanding of the present invention and is not limited to the scope of the present invention.

The grilling plate 120 is provided inside the housing, is disposed above the heat source H, and heated by heat provided from the heat source so that the grilled food injected into the inside is cooked, and is preferably formed of a material having excellent thermal conductivity. .

In addition, in the present invention, a stepped portion 130 connecting the upper edge of the grilling plate and the inner circumferential surface of the housing is formed, and the heat generated by the heat source stays between the housing 110 and the grilling plate 120 by the stepped portion wall. The hot air holding space 130 is formed.

In addition, on the upper part of the grilling plate 120, the grilling plate 120 and the hot air holding space 140 communicate with each other so that the heat filled in the hot air holding space 130 can be drawn into the grilling plate 120. The opening inlet groove 150 is formed.

The hot air intake groove 150 may have an upper end positioned below the stepped portion 130 as shown in FIG. 3, and a larger amount of heat flows into the inside of the grilling plate, and as shown in FIG. 4 to facilitate injection molding. Likewise, the upper end may be formed to be in communication with the stepped portion 130. Here, even if the upper end of the hot air intake groove 150 is in communication with the stepped part 130, the cover 200, which will be described later, is seated on the stepped part 130 to block the inside of the main body from the outside.

The heat inlet groove 150 may be formed in plural at regular intervals so that sufficient heat is supplied to the inside of the grilling plate so that the grilled food can be cooked quickly, and has a predetermined width so that a sufficient amount of heat can be introduced into the grilling plate. It is good to be formed in length.

In addition, in the present invention, the hot air inlet 150 may be formed obliquely from the inner wall of the grilling plate 120 toward the outer wall.

When grilled food is baked through the grilling plate, oil is generated and splashed on the inner wall of the grilling plate 120. If the hot-air inlet groove is formed to penetrate the inner and outer walls of the grilling plate in a straight direction, the width of the inside of the hot-air inlet is narrow. Since the inlet and the outlet are arranged on the same line, if oil splashes, it easily passes through the hot-air inlet, and if the oil that has passed through the hot-air inlet is put into the heat source, it is not desirable because there is a risk of fire.

When the hot air inlet 150 is formed obliquely from the inner wall of the grilling plate toward the outer wall as in the present invention, the inlet and the outlet are alternately arranged while the width of the inside of the hot-air inlet is secured, so that the outlet is covered by the inner wall, so oil splashes. Even if it passes through the entrance of the hot air inlet, it is blocked by the inner wall and the problem of being discharged to the exit can be prevented, and through this, there is a remarkable effect of blocking the risk of fire in advance.

In addition, when the hot air intake groove 150 is arranged in a plurality at regular intervals along the inner circumferential surface on the upper part of the grilling plate, the outlet of one hot air intake groove is arranged at the rear of the entrance of the adjacent hot air intake groove, so that oil It can effectively prevent leakage to the outside.

On the other hand, the grilling plate 120 is formed to have a predetermined thickness so that the inlet and the outlet of the hot air inlet 150 are sufficiently spaced to secure an inner width so that even if oil is introduced into the inlet, it can be blocked from being discharged to the outlet. desirable.

In addition, in the present invention, the lower end of the hot air inlet 150 may be formed to be inclined downward toward the inside of the grilling plate.

If the lower end of the hot air inlet 150 has a flat shape, the oil spattered from the grilled object accumulates on the bottom of the hot-air inlet and the oil sticks to the surface, causing oil stains to stick to the surface, and flows to the outside of the grilling plate and is fed into the heat source. It can be, so it is not desirable.

Therefore, it is preferable that the lower end of the hot-air lead-in groove is formed to be inclined downward toward the inside of the grilling plate so that the oil spattered from the grilled product does not go to the heat source when flowing down along the inner circumferential surface of the hot-air lead-in groove.

Further, in the present invention, one or more through holes 111 for inducing the flow of air may be formed in the lower portion of the housing.

The through hole 111 communicates with the outside of the hot air holding space 140 to supply oxygen into the housing for smooth combustion when a gas stove or charcoal fire is used as a heat source.

In addition, the through hole 111 serves to discharge air containing oil and odor on the grilling plate to the outside. Here, the air containing oil and odor on the grilling plate is discharged to the hot air holding space through the hot air inlet groove, and the oil and odor are burned and removed by the hot heat remaining on the hot air holding space. Since only air is discharged to the outside, when meat or fish is grilled indoors, it can be grilled without smell or smoke.

In addition, the bottom surface of the grilling plate 120 may include a central portion 121 in the shape of a plate and an inclined portion 122 extending diagonally upward from the outer edge of the central portion.

The main body 100 forms a hot air holding space 140 between the housing 110 and the grilling plate 120, and when heat is applied to the grilling plate 120 from the heat source H, the high-temperature heat rises due to the convection phenomenon. It moves and is naturally introduced into the hot air holding space 140, and when the inclined portion 122 inclined at a predetermined angle is formed on the bottom surface of the grilling plate, the hot heat is transferred to the hot air holding space 140 more quickly and smoothly. It can be moved, and through this, it is possible to smoothly supply hot heat to the inside of the grilling plate. If the bottom surface of the grilling plate has a simple flat shape, it is not preferable because high temperature heat to rise due to convection may be interfered with by the bottom surface of the grilling plate and may not move smoothly to the outside of the grilling plate.

Next, the cover 200 is seated on the stepped portion 130 to block the inside of the main body 100 from the outside, and through this, the heat condensed to the top of the grilling plate so that the heat stays in the inside of the grilling plate continuously. To be able to do it.

The cover 200 is provided with a handle 210 so as to protect the user from hot heat.

In addition, the cover 200 may be formed of a transparent or translucent material so that the degree of cooking of the roasted material can be visually confirmed. For example, the cover may be formed of heat-resistant tempered glass, and through this, it is possible to visually check the degree to which roasted food is cooked without removing the cover from the main body. If the cover is formed of an opaque material, the degree of cooking of the roasted material inside the main body cannot be visually checked, so the user must open the cover from time to time and check the condition so that the roasted material does not burn. As the heat remaining inside the main body is lost as it escapes to the outside, the cooking speed of the roasted material is significantly slowed down, and the lost energy must be supplied from the heat source, which is undesirable.

Next, the grill 300 is mounted on the bottom surface of the grill plate to prevent direct contact with the grill plate 120, is provided in the form of a mesh, and a metal material capable of transporting the grill at the rim A handle may be formed, and a leg portion may be provided so that the baked goods may be disposed at a predetermined height from the bottom surface of the baking plate. The grill 300 is placed at a predetermined height from a heat source such as a charcoal fire or a gas fire, and grilled items are placed on the grill to be grilled by heat.

Next, an overheating prevention unit 160 may be further formed between the grilling plate 120 and the heat source according to the present invention.

5 is a schematic illustration for explaining an overheating prevention unit according to an embodiment of the present invention, and in FIG. 5, reference numeral 120 denotes a bottom surface of the grilling plate.

The overheating prevention unit 160 is formed extending from the bottom of the grilling plate to a lower portion to provide a predetermined space between the grilling plate and the heat source, thereby preventing the grilled food from being burned or the oil collected on the bottom surface of the grilling plate from being heated.

For example, when meat is placed on the grill 300 and baked, the oil discharged from the meat flows along the grill and collects on the bottom surface of the grill plate 120, and heat generated from the heat source H is collected on the grill plate 120 If provided directly to the bottom of ), the oil collected on the bottom of the grilling plate burns, generating smoke (gas) or an unpleasant odor, and may cause a fire.

When the overheating prevention unit 160 is formed between the grilling plate 120 and the heat source as in the present invention, the air inside the overheating prevention unit 160 is heated by the heat generated from the heat source H and rises due to convection. 120) in the form of indirect radiant heat can be transferred to the bottom of the grill to cook grilled food, and the oil collected on the bottom of the grill can be heated by direct heat, or smoke (gas) or unpleasant odor can be prevented. Risk can be significantly reduced.

In addition, the overheating prevention portion may be formed with a heat penetration groove 161 for providing heat generated from a heat source to the bottom of the grilling plate.

The heat penetration groove 161 is formed to have a predetermined diameter so that the heat (or heat) generated from the heat source directly contacts the bottom of the grilling plate, and may be formed in plural on the overheating prevention portion.

In addition, although not shown in the drawings, the overheating prevention unit 160 may have an opening and closing opening, and a heat transfer material such as a non-combustible panel or soil may be filled inside the overheating prevention unit 160 through the opening. For example, when the overheating prevention unit 160 is filled with soil such as soil and sand, the bottom of the grilling plate is continuously heated by the holding heat of the soil heated by a heat source, so that the grilled food can be cooked easily, It can prevent burning of oil due to overheating.

Next, FIG. 6 is an exemplary diagram showing a configuration capable of mounting a cover according to an embodiment of the present invention.

In FIG. 6, the main body 100 of a hexahedral shape in which a square-shaped housing having a predetermined height, an upper end and a lower end of which the upper and lower ends are closed, and a rectangular plate-shaped grilling plate corresponding to the housing are integrally formed is illustrated.

A pair of cradle insertion holes 131 are formed at predetermined intervals on the upper surface of the stepped portion 130, and a cradle 400 inserted into the pair of cradle insertion holes is provided.

Here, the cradle 400 has a "∪" shape so as to connect a pair of fitting pieces 410 respectively inserted into the pair of cradle insertion holes 131, and to accommodate the handle of the cover. Mounting piece 420 made of is integrally formed.

In general, when cooking the grilled food, in a conventional grilling pan, the cover of the grilling pan is lifted with one hand and the grilled food is removed or turned over with the other hand. For example, it was placed in a sink) and cut. However, there is a problem in that water droplets formed on the inner circumferential surface of the cover fall by water vapor during the process of cooking the roasted material, causing the ground to become wet or contaminated.

In the present invention, after placing the cover 300 on the holder 400, the grilled object can be quickly and easily turned over, cut, or taken out, and the water droplets formed on the inner circumferential surface of the cover naturally fall to the bottom surface of the main body, It can prevent water droplets from falling and getting wet or contaminated.

In the present invention made as described above, the grill 300 is seated on the bottom surface of the grill plate 120, and then the grilled food is placed on the grill so that both sides of the grilled food can be baked simultaneously through the heat supplied from the heat source and the heat input through the hot air inlet. In addition, it provides a remarkable effect that can solve the problem of randomly discharging oil generated during the cooking process and the problem of polluting the indoor atmosphere due to smoke or odor.

As described above, the present invention is not limited to the above-described embodiments, and modifications by those skilled in the art are possible within the scope not impairing the spirit of the present invention. Therefore, the scope of claiming the rights in the present invention is not defined within the scope of the detailed description, but will be limited by the claims and the technical spirit thereof to be described later.

100: main body
110: housing 111: through hole
120: grilled plate
121: central part 122: inclined part
130: stepped portion 131: cradle insertion hole
140: heat retention space part
150: open entry groove
160: overheating prevention unit 161: hot air penetration groove
200: cover 210: handle
300: grill
400: cradle
410: fitting piece 420: mounting piece
H: heat source

Claims (9)

A housing 110 mounted on a heat source and a grilling plate 120 disposed above a heat source inside the housing to be heated by a heat source in a form in which the top and bottom are opened and the sides are closed with a predetermined height, and the A hot air holding space part 140 formed between the housing and the grilling plate by a stepped portion 130 connecting the upper edge of the grilling plate and the inner circumferential surface of the housing, and in which heat generated by a heat source stays, and the hot air holding space part A main body 100 including one or more hot air inlet grooves 150 formed on the top of the grilling plate so that the filled hot air can be drawn into the inside of the grilling plate;
A cover 200 that is seated on the stepped portion and blocks the inside of the body from the outside;
A grill 300 that is seated on the bottom surface of the grilling plate so as to prevent the grilled food from being in direct contact with the grilling plate, and allows both sides of the grilled food to be baked through heat supplied from a heat source and heat supplied through the hot air inlet groove;
Double-sided roasting pan, characterized in that it comprises a.
The method of claim 1, wherein the hot air intake groove is formed obliquely from the inner wall of the roasting plate to the outer wall side so as to prevent the oil generated from the roasted food from splashing and being injected into the heat source after passing through the hot air inlet groove. Double-sided roasting pan.
[3] The double-sided grilling pan of claim 2, wherein the lower end of the hot-air inlet groove is formed to be inclined downwardly to the inside of the grilling plate so that oil spattered from the grilled material does not flow down along the inner circumferential surface of the hot-air inlet groove.
The double-sided roasting pan according to claim 1, wherein one or more through holes for inducing the flow of air are formed in the lower portion of the housing.
The method of claim 1, wherein the bottom surface of the grilling plate is formed of an inclined portion extending diagonally upward from the outer edge of the plate-shaped central portion and the central portion so that heat generated from the heat source can be smoothly moved to the outside of the grilling plate. Double-sided roasting pan, characterized in that.
The two-sided roasting pan of claim 1, wherein the cover is formed of a transparent or translucent material so that the degree of cooking of the roasted material can be visually confirmed.
The method of claim 1, wherein the grilling plate is formed extending downward from the bottom of the grilling plate to prevent burning of grilled food or the oil collected on the bottom surface of the grilling plate from being heated to provide a predetermined space between the grilling plate and the heat source. Double-sided roasting pan, characterized in that the overheating prevention portion is formed.
The double-sided roasting pan as claimed in claim 7, wherein the overheating prevention part has one or more heat penetration grooves for providing heat generated from a heat source to the bottom of the roasting plate.
The method according to claim 1, so that the cover can be mounted on the main body when turning over or taking out the roasted food,
At least a pair of cradle insertion holes are arranged at a predetermined interval on the upper surface of the stepped portion,
A cradle in which a pair of fitting pieces vertically inserted into the pair of cradle insertion holes and a cradle formed in a "∪" shape to accommodate the handle of the cover and connected to the pair of fitting pieces are integrally formed Double-sided roasting pan, characterized in that provided.

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