JPH0647399Y2 - Fish grill - Google Patents
Fish grillInfo
- Publication number
- JPH0647399Y2 JPH0647399Y2 JP3765088U JP3765088U JPH0647399Y2 JP H0647399 Y2 JPH0647399 Y2 JP H0647399Y2 JP 3765088 U JP3765088 U JP 3765088U JP 3765088 U JP3765088 U JP 3765088U JP H0647399 Y2 JPH0647399 Y2 JP H0647399Y2
- Authority
- JP
- Japan
- Prior art keywords
- fish
- plate
- grill
- side plates
- bottom plate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Baking, Grill, Roasting (AREA)
Description
【考案の詳細な説明】 〈産業上の利用分野〉 従来一般家庭に於ける魚焼き器で広くガス又は電気コン
ロ上に直接載架使用されている魚焼き器の改良に関する
ものである。DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to an improvement of a fish grill that has been widely mounted directly on a gas or electric stove in a fish grill in a general household.
〈従来の技術〉 現在一般家庭に於て使用されている魚焼き器は、普通網
状そのまま又は網状のものと孔あき波状鉄板とを組合わ
せた魚焼き器である。殊に輪状コンロを使用しての強火
のときは、頭部、尾部等の周辺部と中心部及び魚の肉部
と皮部との間に温度差があり、十分熱が伝わらぬ不均衡
加熱のため魚や肉の表面のみ高温により脂肪が燃え、多
量の煙りを発生し黒焦になること、又熱效率は気体がに
げるのでよくなくガス温度900°〜1,500℃の温度でも放
射熱に乏しく肉の内部まで火を通し全体を肉の厚みに応
じて適当な焦げ具合に焼くことは甚だ困難であった。<Prior Art> The fish grill currently used in general households is a fish grill which is usually a net-like or a net-like one and a corrugated iron plate with holes. Especially when using a ring-shaped stove over a high heat, there is a temperature difference between the peripheral part such as the head and tail and the center, and between the meat and skin of the fish. Therefore, only the surface of fish or meat is burned by high temperature, which causes a lot of smoke and blackening, and the heat efficiency is not good because the gas is dissipated. It was extremely difficult to boil the whole soybeans to an appropriate degree according to the thickness of the meat.
〈発明が解決しようとする諸問題〉 本案は上記のことから、上手に焼き上げるには、先づ (1)よく全体に均等に火が通って、しかも適当な水分
があること。<Problems to be Solved by the Invention> From the above, the present invention is that in order to bake well, (1) the whole should be well cooked evenly, and there should be adequate water content.
魚は普通大きい程脂肪分が多く、水分は少ない。魚が小
さく、火力が強く、加熱時間が長いほど水分は少くな
り、従って口ざわりは悪るくなる。Larger fish usually have more fat and less water. The smaller the fish, the stronger the heat, and the longer the heating time, the less water it has, and the less pleasant the mouth feel.
(2)普通加熱温度は200℃〜300℃位いで魚の内部温度
は65℃〜85℃位いで外観は適当に焦げている状態が最も
良好とされている。(2) The normal heating temperature is around 200 ℃ -300 ℃, the internal temperature of fish is around 65 ℃ -85 ℃, and it is said that the appearance is properly burnt.
(3)脂肪、液汁については、 焼いている肉に溶けて煙になったり、コンロ上に落ちて
燃え、その結果風味がおちるのみならず外観が悪るい。(3) Regarding fats and sap, it melts into roasted meat and becomes smoke, or it falls on the stove and burns. As a result, not only does it taste bad but it also has a bad appearance.
(4)従来石綿付き又は金属製の魚焼き器、遠赤外線を
利用したフアインセラミック製も市場に出廻っている
が、何れも炎が直接肉をあぶるなど部分的に強すぎた
り、こびり付いた肉を洗い落とすこわれ易すい等の諸欠
点があった。(4) Conventionally, asbestos-equipped or metal-made fish grills, and fine ceramics using far-infrared rays are also on the market, but in both cases, the flames directly hit the meat, or they were too strong or stuck. There were various drawbacks, such as the fact that the meat was easily washed away and was easily damaged.
(5)殊にガスコンロ上に直接載せて焼く魚焼き器の網
目状のもの、又は孔あき鉄板にあっては、その網目或は
孔から炎が直接通過して加熱の分布、即ち中心部と周辺
部とでは相当相違しているので、所謂焼きむらが生じ易
すく、そのためガスの調節或は焼き器の移動などの煩わ
しさがあるばかりでなく上手に焼けない。(5) In particular, in the case of a mesh-shaped fish grill that is directly placed on a gas stove or grilled, or in the case of a perforated iron plate, the flame directly passes through the mesh or holes and the distribution of heating, that is, the central portion. Since it is quite different from the peripheral part, so-called uneven burning is likely to occur, and therefore, not only is there troublesomeness such as gas adjustment or movement of the baking device, but also baking is not well done.
(6)又電気魚焼き器では上方から加熱して焼くので脂
肪や液汁は下に落ち、燃えることなく、煙も出ないが、
下から焼く時のように、下からの熱気で材料を包まない
ので、しかも裏返しに焼くとき火の当る方が冷えすぎ、
当然加熱時間も長く良好な焼き上りができない。(6) In addition, since the electric fish broiler is heated from above and baked, fats and sap fall down, do not burn, and do not emit smoke.
Unlike the case of baking from the bottom, the material is not wrapped with the hot air from below, and moreover, when baking it inside out, the one on the fire gets too cold,
Naturally, the heating time is long and good baking cannot be performed.
尚、電気魚焼き器の蓋付きのもので焼くと魚から出る水
蒸気が発散しにくいため蒸し焼きの状態となり、魚肉中
の蒸発生物質が放散されにくい。又裏返して焼く時、上
に出てくる魚汁が焼けた下身に流れて、しめり折角出来
たほどよい焦げの味覚が減少する等の欠点があった。It should be noted that when steaming with an electric fish grill with a lid, steam generated from the fish does not easily evaporate, and the steamed state results, and vaporized substances in the fish meat are less likely to be dissipated. In addition, when it was turned upside down and baked, there was a drawback that the fish juice that came out above flowed to the baked lower body, and the taste of good charring was reduced as it was made tightly.
〈問題点を解決するための手段〉 本案は上記のことから、これ等の問題点を解決する手段
としては、基本的には第6図の如く1枚の鉄板を開口状
の筐体に成形し、下側の底板(1)は無孔として上方へ
弧状に成形し底板部の両側を立設して側板(2)とし、
該側板を更に折曲げて天井板(4)を設けて筐体状とな
し、これの側板部内壁面に焼き網(10)の掛止め用のア
ングル状焼き網掛け(5)を左右対称位置へ取付けて本
体主要部を設けて成る。又底板と側板部とは一体に状
に成形し、その上面に別の天井板を取付けて前記と同じ
く開口筐枠状にしたもので、これが本案の構想目的であ
る魚焼き器で、これを商品価値を附与するための手段と
して、第1図から第4図の如き構造としたもので、図面
はその一実施例にすぎない。<Means for Solving Problems> Since the present proposal is based on the above, as a means for solving these problems, basically, as shown in FIG. 6, one iron plate is formed into an open casing. Then, the bottom plate (1) on the lower side has no holes and is formed in an arc shape upward, and both sides of the bottom plate portion are erected to form side plates (2),
The side plate is further bent to provide a ceiling plate (4) to form a housing, and an angled grill mesh (5) for hooking the grill (10) on the inner wall surface of the side plate is placed in symmetrical positions. It is installed to provide the main part of the main body. In addition, the bottom plate and the side plate part are integrally formed, and another ceiling plate is attached to the upper surface of the bottom plate and the side plate part to form an opening casing frame shape like the above. As means for imparting commercial value, the structure as shown in FIGS. 1 to 4 is adopted, and the drawings are only one embodiment thereof.
しかして、この実施例の図面について以下説明すると、
金属板で無孔とした底板(1)を上方へ弧状に成形し、
その両側を立設して側板(2)(2)を設けて略状の
枠板を成形し、その上面に覗き窓(3)を有する天井板
(4)を取付け、且つ該側板(2)の内側面にはアング
ル状の焼網掛け(5)を対称的に設け、これを本体と
し、その本体の両側に空間を設けて断熱材(6)を内張
りして上方を折曲げた2枚のカバー(7)(7)と本体
の天井板(4)とを上面に於て、断熱カラー(8)を介
して螺子(9)止めして、本体とカバーを一体に結合構
成した魚焼き器であって、第5図の如き焼き網(10)上
に魚肉を載せ両側に突出した掛止め部(11)を本体内の
焼き網掛け(5)上に挿入掛止め、これをガス又は電気
コンロ上に載架して焼き上げるようにしたもので、天井
板の覗き窓の有無は問はない。Therefore, when the drawings of this embodiment are described below,
The bottom plate (1), which is made of a metal plate and has no holes, is formed in an upward arc shape,
Side plates (2) and (2) are provided upright on both sides to form a substantially frame plate, and a ceiling plate (4) having a viewing window (3) is attached to the upper surface thereof, and the side plates (2) Angled meshing meshes (5) are symmetrically provided on the inner surface of the body, and this is used as a main body. Space is provided on both sides of the main body, and a heat insulating material (6) is lined inside, and two pieces are bent upward. The fish grills in which the covers (7) (7) and the ceiling plate (4) of the main body are fixed on the upper surface with screws (9) through the heat insulating collar (8) to integrally connect the main body and the cover. 5 is a container, in which fish meat is placed on a grill (10) as shown in FIG. 5 and hooking portions (11) protruding on both sides are inserted and hooked on the grill net (5) in the main body, and the gas or gas It was placed on an electric stove and baked, and it does not matter whether there is a viewing window on the ceiling plate.
〈考案の効果〉 本案は、上記のような構成からなる魚焼き器で殊に本体
底板(1)を上方へ弧状に彎曲したのでガスの炎は内方
へ集中し、又電熱の場合に於ても中央に熱気が集中しや
すく、全体的には本体内が均等な加熱状態となるので、
むらなく焼き上ると共に蓋板及びカバーにて包囲した状
態のため熱気の放出も少なく適度の加熱を保持して煙り
も本体内に於て相当消去され、又焼き具合は上方の覗き
窓(3)から直接内部を目視でき、且つ本体とカバー間
に空間を設けたこと、更にカバー内の断熱材により外方
への放熱遮断を行ない、カバーは使用中も加熱すること
なく安心して危険なく使用できる理想的な魚焼き器を提
供することができる。<Effects of the Invention> In the present invention, the bottom plate (1) of the main body is bent upward in an arc shape in the fish grill having the above-mentioned configuration, so that the gas flame is concentrated inward, and in the case of electric heating. However, the hot air tends to concentrate in the center, and the inside of the main body is in a uniform heating state,
Since it burns evenly and is surrounded by a cover plate and a cover, the amount of hot air released is small and the heating is kept moderate so that the smoke is also considerably eliminated in the main body, and the burning condition is the upper viewing window (3). The inside can be directly viewed from the inside, and a space is provided between the main body and the cover. In addition, the heat insulation inside the cover shuts off heat radiation to the outside, so the cover can be used safely without danger without heating during use. It is possible to provide an ideal fish grill.
図面は、本案の実施例を示したもので、第1図は正面
図、第2図は同上の平面図、第3図は同じく側面図、第
4図は本体の枠組の斜面図、第5図は焼網の一例斜面
図、第6図は本案構想の斜面図である。 尚、図面に於て(1)…底板・(2)…側板 (3)…覗き窓・(4)…天井板 (5)…焼き網掛け・(6)…断熱材 (7)…カバー・(8)…断熱カラー (9)…螺子・(10)…焼き網 (11)…焼き網の突出掛止めThe drawings show an embodiment of the present invention. Fig. 1 is a front view, Fig. 2 is a plan view of the same as above, Fig. 3 is a side view of the same, and Fig. 4 is a perspective view of a frame of the main body. FIG. 6 is an oblique view of an example of a grill, and FIG. 6 is an oblique view of the concept of the present invention. In the drawings, (1) ... bottom plate (2) ... side plate (3) ... viewing window (4) ... ceiling plate (5) ... grilling mesh (6) ... heat insulating material (7) ... cover- (8)… Insulation collar (9)… Screw ・ (10)… Rolling net (11)… Hooking protrusion
Claims (2)
上方へ弧状に彎曲し、その両側を立設して側板(2)と
し、該側板を曲折して上面を塞いで開口状の筐体を設
け、該筐体の両側板内壁面に焼網掛止用の網掛け(5)
を相対位置に取付けて成り、これを魚焼き器の主体とし
て構成することを特徴とする魚焼き器。1. A bottom plate (1) of a metal plate is bent upward in an arc shape without forming a through hole, and both sides thereof are erected to form side plates (2), and the side plates are bent to close the upper surface. An opening-like housing is provided, and meshing (5) for locking the mesh on the inner wall surfaces of both side plates of the housing.
A fish broiler characterized by being attached at a relative position, which is mainly configured as a fish broiler.
を設け、その底板の両側を曲折して側板(2)を設けて
略U状に成形し、該側板上に蓋板(4)を取付けて開口
筐体に成形し、該筐体の両側板内壁面に焼き網を掛止め
る網掛け(5)を取付けて魚焼き器の主要部となし、こ
の主要部の両側板外側に耐熱カバーを施して成る特許請
求の範囲第1項記載の魚焼き器。2. A bottom plate (1) part which is made of a metal plate and has an arc shape without a hole is provided, and both sides of the bottom plate are bent to provide side plates (2) to form a substantially U shape, and a lid is provided on the side plate. A plate (4) is attached to form an open casing, and meshing (5) for hanging a grill is attached to the inner wall surfaces of both sides of the casing to form a main part of the fish grill. The fish grill according to claim 1, wherein a heat-resistant cover is provided on the outside of the plate.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3765088U JPH0647399Y2 (en) | 1988-03-24 | 1988-03-24 | Fish grill |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3765088U JPH0647399Y2 (en) | 1988-03-24 | 1988-03-24 | Fish grill |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH01145333U JPH01145333U (en) | 1989-10-05 |
JPH0647399Y2 true JPH0647399Y2 (en) | 1994-12-07 |
Family
ID=31264229
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP3765088U Expired - Lifetime JPH0647399Y2 (en) | 1988-03-24 | 1988-03-24 | Fish grill |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0647399Y2 (en) |
-
1988
- 1988-03-24 JP JP3765088U patent/JPH0647399Y2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPH01145333U (en) | 1989-10-05 |
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