초록 ▼

A grill comprises a heating chamber (2) for broiling food (18). The heating chamber has located on the sides thereof a respective space (5) which accommodates a heat source (6), such as charcoal. The heat source (6) delivers radiant heat uniformly to the food (18), and the formation of carcinogenic

A grill comprises a heating chamber (2) for broiling food (18). The heating chamber has located on the sides thereof a respective space (5) which accommodates a heat source (6), such as charcoal. The heat source (6) delivers radiant heat uniformly to the food (18), and the formation of carcinogenic substances as a result of pyrolysis is avoided by constructing the bottom part of the heating chamber in a manner to cool fat which drips down from the broiled food. To this end the bottom part of the heating chamber may be provided with a withdrawable vessel (8) filled with a liquid (9). The heat-source accommodating space (5) is delimited on the heating-chamber side by a net or lattice structure (4) and has a bottom surface (14) which slopes obliquely downwards and inwards towards the liquid-filled vessel (8). Pre-heated combustion air is delivered to the space (5) through a channel (16) location beneath the space. The central part of the grill may have a rectangular or circular cross-sectional shape.

대표청구항 ▼

A cooking grill comprising: a heating chamber (2), a food-supporting grid (3) mounted above or within said heating chamber, a space (5) for accommodating a heat source (6) in the form of charcoal briquettes, pine cones, heated stones or the like, intended to direct radiant heat uniformly onto food (

A cooking grill comprising: a heating chamber (2), a food-supporting grid (3) mounted above or within said heating chamber, a space (5) for accommodating a heat source (6) in the form of charcoal briquettes, pine cones, heated stones or the like, intended to direct radiant heat uniformly onto food (18) broiled by the grill to avoid hard, burned food surfaces or soot-coated food surfaces, a bottom wall of the heating chamber being provided with means for cooling fat which drips from the broiled food, said cooling means including a withdrawable vessel (8) for accommodating a liquid (9) such as wine, water or a common salt solution, the heat-source accommodating space being laterally offset from the supporting grid and being delimited on a side thereof adjacent the heating chamber by a net or lattice structure (4), and having a bottom surface (14) which slopes obliquely downwards and inwards towards the liquid-filled vessel located at the bottom of the heating chamber and intended to receive said fat drippings, wherein the sloping bottom surface is provided with channel means (16) for pre-heating combustion air delivered to the heat source, and wherein the channel means has at least one inlet (16 a) opening to the surrounding atmosphere, and at least one exit aperture (14b) which opens into the heat-source accommodating space.