WO1998023197A1

WO1998023197A1 - A plate for roasting meat

Info

Publication number: WO1998023197A1
Application number: PCT/KR1997/000229
Authority: WO
Inventors: Heung Kyu Lee; Jong In Lee
Original assignee: Heung Kyu Lee; Jong In Lee
Priority date: 1996-11-28
Filing date: 1997-11-21
Publication date: 1998-06-04
Also published as: KR19980040077A; KR100221694B1; JPH10179411A

Abstract

The present invention concerns a plate for roasting meat. Especially the present invention comprises a roasting plate (1) and a support plate (2) to uphold this roasting plate (1) from under. This roasting plate (1) has a main roasting plate (3) and several sub-roasting plates (4, 5, 6, 7) which have lower temperature incline than the roasting plate (1). So the cooking materials can be cooked simultaneously at a different temperature without adjustment of the heating power of fire source. And also, on the upper side of the main roasting plate (3), there are a few of oil outlets (8, 9), so the cooking materials can be cooked having a proper fat. In addition, at the edge of center hole in the main roasting plate (3) and the support plate (2), there are a fire cut-off wall, this wall increases the thermal efficiency as a flame in fire source cannot spread out of the main roasting plate (3).

Description

DESCRIPTION

THE TITLE OF THE INVENTION A plate for roasting meat

TECHNICAL FEILD

The present invention is directed a plate for roasting meat.

Especially, a heated roasting plate has a temperature incline, so it can cook various cooking materials without adjustment of the heating power at various temperature at the same time. And the meat isn't burned and can be cooked having proper fat with proper speed.

BACKGROUND ART

Today, when someone cook the pork or the beef at home and restaurant, they use various fire source such as charcoal, gas, electic etc. In case of using the charcoal, there are a merit that the taste is light because the fat is removed from the meat. On the other hand, there are a defect that the meat is burned and cooking is difficult because it can't control the heating power.and also it must fullfill a venting fan, being the fat of the meat drops on the charcoal directly and produce the smoke. Therefore, They must fullfill the venting fan or only can use at outside, so they have space limit in using charcoal. So.the charcoal isn't used generally at home and restaurant. There are a merit in using the electric. It can control the heating power but the heating power is weak comparing with the cost of electric power, so it spends a lot of time to cook the meat. For this problem, this electric roasting method isn't used generally.

About using the gas, because its cost is cheap, easy handling and can control the heating power, this method is used generally. Therefore, have developed various roasting plate to suit above gas roast and used generally. In general, these roasting plate is round or square plat shape, but the present invention is an umbrella shape that center is high and a out side height becomes low. So the fat, coming from while the meat is cooked can easily eliminate.

Because, the conventional roasting plate has only one plate,the heat from the under is concentrated locally onto the center, so it becomes to get an equall temperature incline as time goes by.

In other word, the conventional roasting plate has a uniform temperature on whole plate, when have to cook the different cooking material in the different temperature like as rare, medium, well-done or when have to cook the meat and other various cooking materials-onion, galic at the same time in different cooking temperature, it can't control the heating temperature partially, and can't cook the cooking materials with different temperature.

Therefore, there are some problems in the conventional roasting plate, First, it doesn't cook various cooking materials in different temperature at the same time. Second, it heats uniformly for the rare and well-done cook in the same temperature, so well-done is burned. Third, if the temperature is suit for the meat cooking, other cooking materials like onion, galic is to burn.

And also, there are further problem in the conventional roasting plate. First, the flame which is heated from the under is spead out of outside, so it is decreased the thermal efficiency. Second, the conventional roasting plate has an oil outlet to eliminate the fat being produced from while the meat is cooked, but this outlet is formed of one direction among radius direction or columnar direction, this eliminate the fat rapidly or slowly, so the meat has a lot of fat or little fat.

The present invention has invented to solve the problem of the conventional roasting plate. Its purpose is to provide the roasting plate that can cook the meat & other cooking materials in different temperature simultaneously without adjustment of the heating power, and is to increase the thermal efficiency by decreasing the heat loss, and is to cook the meat & other materials with having proper fat.

And also, other purpose is to provide the roasting plate that the meat can be cooked moderately not burned as keeping up the proper temperature by using of the heat power control unit.

DISCLOSURE OF INVENTION

The present invention is fully equipped a few of sub-roasting plate, and by making a discriminate in the amount of conducting heat which is conducted from each main roasting plate, the temperature of these sub -roasting plates differ from the temperature of the main roasting plate.

The roasting plate has a outlet at its upper side crossed radius direction and columnar direction, And also at the center of low side of main roasting plate, there is a unit for temperature sensor that can set up the temperature sensor that gives the signal to the heating power controller which perceives the temperature of main roasting plate.

At the bottom side of main roasting plate connecting with sub -roasting plate, there are units for supplementing heat in order to absorb and supplement the heat in proportion to transmission amount onto the sub-roasting plate.

According to the present invention, because this roasting plate is made up some sub-roasting plates which has different temperature from the main roasting plate, it can cook various cooking materials in different cooking temperature without adjustment of the heating power simultaneously, and the thermal efficiency is increased to shut the heat loss by cut off the fire flame diffusing to outside while cooking, it leads to discharge the fat from the meat in proper speed, so the meat is cooked deliciously not burned or dried. DESCRIPTION OF DRWAINGS

Figure 1 is a perspective view of the plate for roasting meat as the present invention. Figure 2 is a top side view fo roasting plate as the present invention Figure 3 is A- A line cross sectional view of Figure 2 Figure 4 is B-B line cross sectional view of Figure 2 Figure 5 is a bottom side view of the plate for roasting meat from under position as the present invention.

BEST MODE FOR CARRYING OUT THE INVENTION

As shown in fig. 1 and fig. 3, a plate for roasting meat as the present invention comprises a roasting plated ) and a support plate(2) to uphold the roasting plate from under.

The roasting plated ) comprises a main roasting plate(3) which gets the heat directly from the fire soure at the lower part,and a few of sub-roasting plates(4,5,6,7) which is connection with the outside of the main roasting plate(3).

And the main roasting plate(3), as shown in fig. 3, is an umbrella shape, gets more and more low from center to outside of radius direction, so the fat while the meat is cooked can be eliminated to outside of the roasting plate, from when the meat is cooked.In addition, this umbrella shape let a fire flame be concentrated in the center to not spread out. As shown in fig. 2, in the upper side of the main plate (3), several oil outlets of columnar direction (8) are formed as a concentric circle, and also several oil outlets of radius direction (9) is formed as to cross the oil outlet of columnar direction(8), so that the fat eliminating from the meat can eliminate a proper speed.

In other word, while the meat is cooking on the main roasting plate(3) the oil is eliminated to the lower part along the oil outlet of radius direction (9) and as the oil is flowed in and resides in the oil outlte of columnar direction(8), and supply a proper fat onto the meat which is cooked on the main roasting plate(3), so the meat isn't dry while cooking.

At the same time, the fat is flowed in the oil outlet of columnar direction(8) and becomes full, the extra oil is eliminated along the oil outlet. As repeat like above eliminating course, the oil is eliminated outside through the oil outle (10) which is forming in the support plate(2).

In addition, the main roasting plate(3), as shown in fig. 2, is comprised by one body with four sub-roasting plate(4,5,6,7) which is arranged in regular interval along with the columnar direction at the edge of the main plate.

The sub-roasting plate(4,5,6,7) is consist of two sub-roasting plate of middle temperature(4,5) to have relatively high temperature being conducted the more heat from main roasting plate (3), and two sub-roasting plate of low temperature(6,7) to have realtively low temperature being conducted the less heat from the main roasting plate(3).

In here, as shown in fig. 2 or fig. 3, the area of the heat conducting part(18) which is connected with main roasting plate within sub-roasting plate of middle temperature(4,5) is larger than the area of heat conducting part(19) within the sub-roasting plate of low temperature(6,7), as the conducting heat from the main roasting plate(3) gets more heat than the sub-roasting plate of low temperature(6,7), the sub -roasting plate of middle temperature keeps up higher temperature than the sub-roasting plate of low temperature(6,7) and keeps up lower temperature than the main roasting plate(3).

And at the bottom part of the main plate(3), there is a heat suppementing unit(U) which is closed by the heat conducting part(18) in the sub-roasting plate of middle temperature(4,5) to radious forward, so that they can be supplied lots of loosing heat which is taken away to the sub-roasting plate of middle temperature from the heat source in portion.

This heat supplementing unit(U) has some unevenness grooves which is comprised of rounded shape of columnar direction, and can be enlarged the heat conducting area.

So, in connection part of the sub-roasting plate of low temperature at the lower part of main roasting plate(3), there is a heat supplementing unit(12), too, the heat supplementing unit(12) has less number of unevenness grooves than the sub-roasting plate(4,5) in order to absorb the relatively less heat than the heat supplementing unit(ll) in the sub-roasting plate of middle temperature.

Besides, this main roasting plate(3) has a fire cut-off wall along the columnar directon and at the edge of center hole in the support plate(2), a fire cut-off wall(14) exist in by concentirc circle with a fire cut-off wall(13) of the main roasting plate(3), so as to prevent that a fire flame which is in the bottom center of the main roasting plate(3) and the support plate(2) do not spread out of the main roasting plate(3), so that increases the thermal efficiency of the fire source.

And units for temperature sensor(15) exist at the bottom of center part in the main plate(3) and at the bottom side in the sub-roasting plate(4,5,6,7). In the case of the roasting plated ) as the present invention is used together temperature controller, the temperature sensor is set up at the unit for temperature sensor(15).

Also, each heat conducting parts(18,19) in the sub-roasting plate of middle temperature (4,5) and of low temperature(6,7) is formed by extra materials which is formed of the space part(16,17) in the columnar direction as being removed the materials of connection part which connects the sub-roastng plate(4,5,6,7) and the main roasting plate(3), and the sapce part(16,17) of the connection part in the sub-roasting plate(4,5,6,7) passes a partial flame of fire source within the under of the main roasting plate(3), and prevents the vapour extracted through the meat cooked in the main roasting plate(3), the meat which is cooled in the main roasting plate (3) isn't dried to keep a proper water.

As explained above the plate for raosting meat as the present invention is comprised of some sub-roasting plates(4,5,6,7) which have temperature incline different from the main roasthing plate (3), so it can cook simultaneouly many kinds of cooking materials which has different cooking temperature to put on the sub-roasting plates (4,5,6,7) without adjustment of heat power of fire source.

And the fire cut-off wall prevents the flame diffusion, so that increases the thermal efficiency by prevent the heat loss.And also, the fat coming from the meat while cooking is eliminated with proper speed along the oil outlet(8,9) of culumnar direction/radious direction within the main roasting plate(3), so the meat is cooked deliciously not burned and dried.

Claims

CLAIMSWhat is claimed is:

1. A plate for roasting meat comprising :

(a) a roasting plate; and (b) a support plate which is upholding the roasting plate from under, and the roasting plate comproses a main roasting plate to cook the meat, which gains the heat from the under fire source directly, and some sub-roasting plate to have temperature incline which differes from the main roasting plate connecting with the main roasting plate in one body by regular interval at the outside part of the main roasting plate.

2. The plate of claim 1 wherein the sub-roasting plate comprising :

(a) a sub roasting plate of middle temperature, which has a fire cut-off wall which is cut off the conducting heat partially from the main roasting plate, and which keeps up relatively high temperature being conducted relatively more heat from the main plate ; and

(b) a sub-roasting plate of low temperature, which has a fire cut-off wall beraker which is cut off the conducting heat partially from the main roasting plate, and which keeps up reatively low temperature being conducted relatively less heat than conducted to the sub -roasting plate of middle temperature.

3. The plate of claim 1 wherein several oil outlets of columnar direction are taken shape by round shape to the columnar forward at the upper side of the main roasting plate, and other several oil outlets of radius direction crossing the above outlets are taken shape from center to outside of radius direction, so that the fat being extracted is eliminated along the oil outlets of columnar, radius direction with proper speed while the meat is cooking.

4. The plate of claim 1 wherein a fire cut-off wall is formed at the edge of center hole in the support plate, so that a fire flame of heating source is to not spread out.

5. The plate of claim 2 wherein the fire cut-off wall is a space part which lies in connection part to connect between the main roasting plate and the sub-roasting plate.

6. The plate of claim 2 wherein a set up unit for temperature sensor is formed in order to set up a temperature sensor at the bottom center part of the main roasting plate and at the bottom of the sub-roasting plate.

7. The plate of claim 2 wherein a heat supplement unit is formed at the low side of the main roasting plate closing by the heat cut off part in the sub-roasting plate of middle temperature, and at the low side of the main roasting plate closing by the heat cut off part in the sub-roasting plate of low temperature, so that can absorb a losing heat in portion which is decreased while the heat is conducted from the main roasting plate to each sub-roasting plate and can supplement the heat on to the main roasting plate.

8. The plate of claim 7 wherein the heat supplement unit has lots of unevenness grooves which is taken shape along the columnar direction at the inner bottom side of radius direction of connection part to connect between the main roasting plate and the sub-roasting plate each other.