JPH0720137U - Fish grill - Google Patents

Abstract

(57) [Summary] [Purpose] The oil that oozes out on the surface of the fish during baking
To flow along the surface of the fish body without dripping into the heating source so that the fish body soaks into the fish body again, and retain the umami of the oil in the fish body. Prevent the oil that has exuded on the surface of the fish from dripping onto the heat source and burning up as in the past. [Structure] A grill net a for holding a fish body d, a grill plate b for detachably mounting the grill net a, and support frame members c, e for tilting and supporting the grill plate b. Body c,
A fish broiler arranged so that e and the roasting plate b supported thereby surround and surround the combustion section 18 which is a heat source.

Description

[Detailed description of the device]

[0001]

[Industrial applications]

 The present invention relates to improvement of a fish grill.

[0002]

[Prior art]

 The grills that are traditionally used to grill fish either heat it directly on the fire or indirectly when it is set in a roasting dish. The grilling net horizontally supports the fish and heats it from one side or both sides of the fish body.

[0003]

[Problems to be solved by the device]

 For this reason, the oil that oozes out on the surface of the fish during baking drips directly into the fire and burns up, or it accumulates in a roasting dish and ignites it. Moreover, the amount of oil that oozes out naturally reduces the flavor of the fish. The purpose of the present invention is to allow the exuding oil to soak into the fish body again without dripping so that it does not burn up as in the past and the umami possessed by the oil remains retained in the fish body. It is in the provision of the grilled fish.

[0004]

[Means for Solving the Problems]

 The fish grill of the present invention comprises a grill net a for holding a fish body d, a grill plate b for removing the grill net a and mounting it on its own, and supporting frames c, e for tilting and supporting the grill plate b. Become. Moreover, the support frames c and e and the roasting plate b supported by the support frames c and e are arranged so as to surround and cover the combustion section 18 which is a heating source.

[0005]

[Action]

 In order to bake fish, a support frame and a roasting plate supported by this are placed so as to surround and cover the burning part, which is the heating source, and the grill with the fish sandwiched is placed on the roasting plate. It should be mounted and heated according to practice. The oil that exudes on the surface of the fish body due to the heating flows along the surface of the fish body, and most of the oil will stain the fish body while flowing. Therefore, there is no possibility that oil will be dropped into the combustion section, which is the heat source, to burn up.

[0006]

【Example】

 The fish grill according to the first embodiment shown in FIGS. 1 to 9 comprises a grilling net a, a grilling plate b, and a support frame c. The grilling net a is a conventionally known one, and a pair of mesh plates 3 and 3 formed by horizontally arranging a plurality of corrugated wires 2 on a vertical rectangular wire frame 1 at a required interval are connected at one side thereof. The rings 4 and 4 are connected so that they can be opened and closed. The corrugated wires 2 and 2 which are laid across the central portions of the mesh plates 3 and 3 are freed without fixing one side end thereof to the wire frame 1 and their parallel extensions 2'and 2 '. The cover plates 5 and 5 are fitted to the required length portion of the front end side to form grips 6 and 6, and the middle curved portion 2 ″ of the extended portions 2 ′ and 2 ′ from the long holes 5 ′ and 5 ′ in the middle thereof. 2 "is projected. Therefore, the parallel extension portions 2 ', 2'become narrowed by pressing the central curved portions 2 ", 2" from the outside, and by releasing them, the original wide state can be restored. Yes (see Figure 7). The opening and closing of the mesh plates 3 and 3 of the grill net a is performed by rotating the mesh plates 3 and 3 inward and outward (or up and down) in the connecting rings 4 and 4 by the gripping handles 6 and 6. The fish body d is sandwiched between the mesh plates 3 and 3 in a direction orthogonal to the corrugated wire 2 (see FIG. 1).

[0007] The roasting plate b has the same vertical rectangular shape as the grilling net a and is made of an enameled iron plate, and has a required size for receiving the above grilling net a. Furthermore, this grilled plate b is composed of a bottom plate 8 in which a large number of heat passage holes 7 are arranged and an outer peripheral wall 9. The heat passage holes 7 are provided in a cut line state on the upper and lower surfaces of the bulging portion 7'formed with the bottom plate 8 facing inward. The upper hole is made longer than the lower hole to increase the aperture ratio. It is gradually increasing. The outer peripheral wall 9 has handle engaging recesses 10, 10 and engaging claw pieces 11, 11 at required portions on the opposite long sides thereof, and a flange edge in which the wall edge is bent outward. In addition to the above, the long side flanges 9'and 9'are further wound in a hook shape. The shank engaging recesses 10 and 10 are formed by notching the peripheral wall, the opening width 10 'of the wall edge is made narrower than the inner depth 10 ", and the engaging claw pieces 11 and 11 are formed. It is formed by cutting and raising a part of the peripheral wall 9.

The support frame c is made of an iron plate or an enameled iron plate, and is formed on the right and left sides of the inclined back plate 13 in which about 1/3 of the lower side is bent so as to be more inclined than about 2/3 of the upper side. The elongated left and right side plates 12, 12 having a substantially isosceles triangular shape are formed by bending, and the narrow top plate 14 is formed by bending on the upper side. A plurality of through holes 14 'are formed in the top plate 14. Therefore, the support frame c forms the bottom opening 15 at the lower end edges of the inclined back plate 13 and the left and right side plates 12, 12, and forms the front opening 16 at the front end edges of the top plate 14 and the left and right side plates 12, 12. It is surrounded.

The left and right side plates 12 and 12 have flanged edges 12 'and 12', which are wound outwardly in a hook shape at their inclined front edges, and are roasted substantially at the center of these flanged edges 12 'and 12'. Notches 12 "and 12" are formed to match the inner depth 10 "of the handle engaging recesses 10 and 10 of the plate b.

The grill plate b is detachably mounted on the front opening 16 of the support frame c. That is, the grill plate b has its hook-shaped brim edges 9'and 9'inserted into the same hook-shaped brim edges 12'12 'of the left and right side plates 12 and 12 of the support frame c from below the front opening 16. (The broiling plate b may be fixedly mounted on the front opening 16 of the supporting frame c unlike the present embodiment). In the above, when the grill plate b is mounted on the front opening 16 of the supporting frame body c, the handle engaging recess 10 of the grill plate b and the cutout portion 12 ″ of the supporting frame body c are aligned with each other. The frame body c is installed in such a manner that the grill b is mounted on the front opening 16 as described above, and surrounds and covers the combustion section 18 such as the gas range 17 which is a heating source. (See FIG. 5).

The grill a is removably mounted on the roasting plate b. That is, the grilling net a engages the wire frame 1 with the engaging claw pieces 11, 11, and the gripping patterns 6, 6 are engaged with one of the handle engaging recesses 10 in the grill plate b. Mounted on. More specifically, the grilling a is mounted on the roasting plate b as follows.

By sandwiching the central curved portions 2 ″, 2 ″ protruding from the long holes 5 ′, 5 ′ of the grips 6, 6 with the fingertips, the extension portions 2 ′, 2 ′ are resisted against their spring force. In the state in which the wire net a is narrowed by being narrowed, the wire frame 1 on the side of the connecting rings 4 and 4 is inserted into the inside (or below) of the corresponding engaging claw pieces 11 and 11 to the back. When they are brought together, they pass through the opening portions 10 ', which are narrowly set in the extension portions 2'and 2', and are opened at the wide inner depth portion 10 "of the handle engaging concave portion 10, By engaging the extension portions 2'and 2'with the handle engaging recess 10 and pulling the entire grill a toward you, the wire frame 1 on the side opposite to the side on which the connecting rings 4 and 4 are located corresponds. It engages with the engaging claw pieces 11 and 11. To remove the grill a from the roasting plate b, the reverse operation may be performed in the above case. It is.

In order to bake a desired fish, the fish body d is sandwiched between the mesh plates 3 and 3 of the grill net a so as to be orthogonal to the corrugated wire 2, and the grill net a is supported by the above-mentioned procedure. It may be mounted on the roasting plate b of the frame c (Fig. 1), and thereafter, according to the customary practice, it may be heated by the flame of the combustion section 18 for the required time. The oil that exudes on the surface of the fish body d due to heating flows along the surface of the fish body d, and most of the oil may flow to the bottom of the roasting plate b. It will stain the d again.

In this way, after grilling one side of the fish body d and then grilling the other side, the grill net a is once removed from the roasting plate b as described above, turned upside down, and mounted again. is there. In this case, the grip handles 6 and 6 should be re-fitted and locked in the handle engaging recesses 10 (left side in FIG. 1) on the same side as when the one side was baked (the head and tail of the fish body d are upside down). It can be appropriately selected whether to engage and lock with the handle engaging recess 10 on the other side (right side in FIG. 1) (the head and the tail of the fish body d are the same in the vertical direction).

Next, in the fish grill according to the second embodiment shown in FIGS. 10 to 14, the fish grill according to the first embodiment is of a type in which only one grill net a is mounted and used. The difference is that the two grills a 1 are of a type that can be mounted and used at the same time. Since the structures of the grill a and the grill plate b of the second embodiment are substantially the same as those of the first embodiment, the same parts are designated by the same reference numerals and the description thereof will be omitted. The second embodiment will be described with an emphasis on the structure of the support frame for mounting a.

That is, in the second embodiment, the support frame body e is made of an iron plate or an enameled iron plate and is composed of left and right side plates 19 and 19 each having an isosceles triangular shape. The left and right side plates 19 and 19 have upper ends 19 'which are narrow flat sides in which the apex of the triangle is notched, and both oblique sides are outwardly wound in a hook shape to form a brim edge 19 ", 19". ″ Further, in the middle of these brim edges 19 ", 19", a notch portion 20 which is matched with the handle engaging concave portion 10 of the grill plate b is formed.

In the fish grill according to the second embodiment, the left and right side plates 19, 19 forming the support frame e are arranged and erected at a predetermined interval, and the grill plate b is provided on both oblique side edges of the left and right side plates 19, 19. , B are mounted and fixed to form a substantially pyramid. That is, the two side plates 19 and 19 and the two grills b and b are connected and fixed by fitting the hook-shaped brims 9 ', 9'and 19 ", 19" to each other. It substantially forms a pyramid (however, unlike the present embodiment, the roasting plate b may be detachably mounted on the support frame e).

Further, in FIGS. 10, 12, and 13, reference numeral 21 is a pressing plate formed by bending leg pieces 21 ′ and 21 ′ at both ends, and the leg pieces 21 ′ and 21 ′ are attached to the left and right side plates 19 and 19. The upper surfaces of the broiling plates b, b mounted on the supporting frame e are covered with the outer end 19 'of the upper end 19' in close contact with the outer surface. In the above description, the cutouts 20, 20 of the left and right side plates 19, 19 and the handle engaging recesses 10, 10 of the grills b, b are aligned.

The support frame e and the grills b, b form a substantially pyramid as described above, and in that state, surround the combustion section 18 such as the gas range 17 as a heating source and It is installed so as to cover it (see Fig. 12). Then, the grilling net a, in which the desired fish (fish body d) is sandwiched, is mounted on the roasting plates b on both sides in the same manner as in the case of the first embodiment, and according to the customary practice When heated, the oil that oozes onto the surface of the fish body d due to the heating flows along the surface of the fish body d, and some of the oil may accumulate at the bottom of the roasting plate b. As it flows, it stains the fish body d again. The procedure for baking the other side of the fish body d is the same as in the case of the first embodiment.

[0020]

[Effect of device]

 As is clear from the above description, the fish grill of the present invention includes a grill for holding the fish body, a grill for detachably mounting the grill, and a support frame for tilting the grill. The supporting frame and the roasting plate supported by the supporting frame are arranged so as to surround and cover the heating source. Therefore, in order to grill the fish, the supporting frame and the roasting supported on this are supported. The plate and the heating source are placed so as to surround and cover them, and the grilling net with the fish sandwiched between them is placed on the roasting plate and heated according to the customary practice. The oil that exudes to the surface flows along the surface of the fish body, and most of it will re-stain the fish body while flowing.

[0021] Therefore, there is no danger of oil dripping on the heating source and burning up, and it is possible to reduce the possibility of soiling equipment such as a roasting dish due to oil falling. In particular, the once-leached oil flows along the surface of the fish body and stains the fish body again, so that a truly delicious grilled fish can be obtained while retaining the original taste of the fish.

[Brief description of drawings]

FIG. 1 is a perspective view of a first embodiment of the present invention.

FIG. 2 is a front view showing a state where the above grill is set on a roasting dish.

FIG. 3 is a cross-sectional view of essential parts taken along the line I-I of FIG.

FIG. 4 is an exploded perspective view of the first embodiment.

5 is a cross-sectional view taken along the line II-II with the grill of FIG. 1 removed.

FIG. 6 is a cross-sectional view of the main parts of FIG.

FIG. 7 is a plan view of a grill.

FIG. 8 is a plan view of the grill plate.

FIG. 9 is a perspective view of a main part of the grill plate.

FIG. 10 is a perspective view of a second embodiment of the present invention.

FIG. 11 is a horizontal cross-sectional view of the main part of the above.

FIG. 12 is a central longitudinal sectional view of the above.

FIG. 13 is an exploded perspective view of the above.

FIG. 14 is a perspective view of a main part of the left and right side plates of the same.

[Explanation of symbols]

 a grill net b grilling plate c supporting frame body d fish body supporting frame body 18 combustion part which is a heat source

Claims (1)

[Scope of utility model registration request] 1. A grill comprising a fish body sandwiched between the grill, a roasting tray on which the grill is detachably mounted, and a support frame for slantingly supporting the grill, and the support frame and the support frame. A fish grill characterized in that a roasting dish supported is arranged so as to surround and cover a heating source.