BRMU9002043U2 - Improvement introduced in barbecue - Google Patents

Abstract

PERFORMANCE INTRODUCED IN BARBECUE - This utility application refers to a barbecue (1), with flow control spreader (2); ventilation chimney (3); surface for handling food (4); drain (5); thermal circuit (6); door opens and closes the thermal circuit (7); heating chamber (8); heating chamber door (9); support foot support (10); casters (11); temperature thermometer (12); thermal circuit support port (13); meat grill (14); and, suitable place for charcoal (15), which serves to roast meat and similar condiments, whose food cooking process is characterized essentially by using the thermal circuit (6) together with the heating chamber (8), both have a represented by figures (7) and (9). In the case of the thermal circuit (6), the door (7) serves to supply coal, and in the case of the heating chamber (8), the door (9) serves to access the food to the grill (14). Once the coal is placed in the thermal circuit (6), the heating chamber (8) is automatically heated by the heat generated by the thermal circuit (6). This simultaneous heating process occurs due to the installation of channels inside the thermal circuit (6) and heating chamber (8).

Description

"PERFORMANCE INTRODUCED IN BARBECUE"

This Utility Model application refers to a self-humidifying barbecue for outdoor use and may use charcoal and / or wood or gas as a heat source. Said equipment utilizes a compensated heat source design so that you have the option of cooking slowly if desired, which will make meat pieces, which are normally considered difficult, to become very soft.

Currently, there is no knowledge of the existence of this product in the Brazilian market. There are many different models of barbecues that can cook meat and vegetables, but none of them can do what this product does, ie cook meat or other food slowly and without direct contact with the heat source, indoors. , without enveloping it, while retaining the natural moisture of the meat by the action of ambient heat in internal trays, which may contain any of a number of preferred humidifying liquids.

The smoker / grill is characterized by at least one cooking chamber (110) with a chimney ventilation system (112) welded on one side, and a heat chamber (138) welded on the opposite side. The smoker / grill is kept level in the working position by four legs / legs (334) on four wheels (328). The wheels are fitted with protective plates (330) fixed just above each one. These legs are stabilized by two parallel sleepers 326, and a crossbar 324 which connects them from side to side.

The version presented here contemplates the use of 3mm thick carbon steel. However, it is possible to use other thicknesses and other heat resistant metal forms such as stainless steel, iron, aluminum, etc. In a fixed model, even bricks can be used. In the present embodiment, the cylinders of the two chambers (110, 138) are formed of bent metal sheets which are brazed sealed at their lower junction. Circular parts are then cut to close the tubular body, and thus, welded to the open end, close the cylinder. However, preformed cylinders (such as propane tanks) of various sizes may also be used. The two doors of the main chamber are then cut from the curved surfaces to fit properly into the openings. After the construction of the present unit, it is then trimmed to the inside and outside surfaces with heat-resistant paint, although other types of paint or surface protection may be used.

In a front view of the unit shown, the heat chamber 138 is located on the right side and secured by welding. The heat chamber is accessed and controlled by two doors.

1- There is a main door (138) whose upper part is attached to the top of the heating chamber by two hinges (B / 140) welded on one side to the chamber body and on the other to the door. Attached to the central bottom of the main door is a wood-coated handle / handle (A / 134), although other materials may be used. It is fixed with a screw (412) at each end between the two lever arms (A / 410) welded to the door. The purpose is to enable manual opening of the door even when it is hot during use. When the door is open, it rests on a support (A / 142) welded to the chamber and centered between the door hinges (B / 140).

There is also an end access door 316 which is secured to the heat chamber by two hinges 320 welded to the chamber and to this door. Attached to the door at the end is a control arm (C / 420), which is used to open and close this door (from the heat chamber). At the end of the control arm is a wood-coated handle (C / 418) (although other materials may also be used) that is secured by a set screw (412). The arm locks the door in the locked position on a latch (421). There is an opening in this side door that matches the shape of the (triangular) opening of the air control door (318). Attached to the control door is a control arm (B / 416). At the end of this control arm is a wooden handle (B / 414) (although other materials may also be used) that is secured by a set screw (412). Inside the heat chamber there is a roasting surface support structure (212) and a drip and ash retaining plate (336). Welded to the edge of the heat chamber main door opening, there is a lowered frame (210) into the door cavity. A cut in the common wall, that is, the wall dividing the two environments of the heat chamber and the cooking chamber, acts as a heat inlet door (314) having along its upper edge a weld (312) that fixes it. This plate extends at a downward angle to the roaster or cooking chamber (110).

In front of the cooking chamber is a large access door (126), the upper edge of which is attached to the top of the cooking chamber by two hinges (C / 128) welded to the chamber, and the door. Attached to the bottom center of the door is a wood-coated handle / handle (A / 134) (although other materials may also be used). This door handle is fixed with a set screw (412) at each end between two arms (A / 410) securing to the door. Welded to the edge of the cooking chamber main door opening, there is a lowered frame (210) into the door cavity. Centered on the outside of the door just above the handle is a thermometer (132). When the door is open, it rests on a door support (B / 130) welded to the chamber and centered between the door hinges (C / 128). Just below the cooking chamber body door are two removable work surfaces (122) to the left and right of the central chamber area. These two work surfaces are held in place by support pins (426) which are inserted into welded sleeves (124) to the spot chamber located just below the main door of the cooking chamber. Located near the top of the left wall outside the cooking chamber of this model shown here are three ventilation pipes (112) welded to the wall. The number of tubes may vary depending on the diameter of the tube used and the size of the cooking chamber. The vent tube is covered with an air flow cap 114) located over the pipe outlet hole (422). The airflow opening adjustment is made by a lever (424) attached to the pipe. Halfway down the left wall of the cooking chamber is a multi-purpose handle (116) centered and welded to the wall. In the lower left bottom of the cooking chamber there is a drain (118) provided with a screw cap (120) to the drain outlet. The drain can also be located at other points along the bottom. Within the cooking chamber of this embodiment is a single cooking level having a cooking surface 214 and a support 212 on which this surface rests. However, there may be more than one cooking level with each having a cooking surface and support structure. The support structure for the cooking surface of this presented version is just below the door opening level. They are 4 steel pieces bent and fixed by welding points, to the four inner walls of the cooking chamber. The cooking surface 214 is divided into three equal parts and made of carbon steel, although there may also be more or less sections and made of other metals such as stainless steel or aluminum. Just below the cooking surface are two elongated rectangular shaped removable trays designed as a reservoir for the liquid chosen for humidification. There is one on the front wall and one on the back wall, although they could also be placed on the side walls. Each reservoir is held in place by two "L" shaped pins (512) that are welded internally to the cooking chamber wall. At the bottom of the interior of the cooking chamber is a plate (B / 338) to hold drips and ash.

To ensure that the unit shown is firmly in working position there is a 4 foot frame and 3 sleepers. A four-leg / leg assembly (334) which may be any of a variety of circumferences is welded to the bottom of the cooking chamber at slightly outward angles. The design provides that each support has a wheel (328) which may be of other sizes, and that on each wheel there is a guard plate (330) fixed just above each of them, as shown in the representation of this model.

Additionally it is registered that the supports can be given directly to the ground, without wheels. There are also two parallel bars 326, each of which is welded to the front leg and rear at the point just above each wheel. There is also a crossbar that attaches to the center of each of these parallel bars by welding them across the unit. An optional multi-purpose grating (332) is fixed by soldering points to the face of these bars facing upwards. Main Part and Component Functions

1 - Stove / heat chamber / additional grilling surface (138). Function: This is the chamber containing the chosen heat source and providing an additional cooking surface when the main cooking chamber (110) is not required. It has a cooking surface, already mentioned, a main access door for the addition of fuel or food, and a right side wall access door to regulate the flow of air into the heat chamber and the cooking chamber. . It is also fitted with a plate to hold the ash as well as drips of the meat. 2 - Heat input port (314) provided with a bypass plate. Function: This is a shared opening between the heat chamber and the main cooking chamber, which is where the heat flow from the heat chamber to the heat chamber passes through.

main cooking.

3 - Main cooking chamber. Function: This chamber provides the space and surfaces where food or meat is being prepared. It also has two removable reservoirs (510) where the chosen food wetting liquid is deposited. THE

Liquid (or liquids) releases moisture to the main cooking chamber as the cooking temperature is reached, thus humidifying and tenderizing the meat.

4 - Chimneys (112). Function: Three chimneys with adjustable lids on this unit are located on the wall.

left of the main cooking chamber. By adjusting the size of your openings here, as well as the opening of the heat chamber air intake door, the cooking temperature is controlled.

- Legs (334) and support. Function: The legs and support provide a means to stabilize the set and present it to a

ideal height for your use. The wheels allow mobility all over the set. A. Product Usage: When the main cooking chamber is used:

1 - Produce a fire in the heat chamber large enough to reach the desired cooking temperature; 2 - If desired, place the chosen liquid in the reservoirs;

3 - Put the meat or other food to be prepared in the main cooking chamber;

4 - Close all doors;

- Maintain the temperature by adjusting the opening of the air intake door and the chimney caps and adding fuel when

required.

When the heat chamber is used for baking or cooking:

1 - Produce a fire in the heat chamber large enough to reach the desired cooking temperature; 2 - Place meat or other food to be prepared on the surface of the heat chamber;

3 - Close all doors.

4 - Maintain the temperature by adjusting the opening of the air intake door and the chimney caps and adding fuel when

required. Β Partial List of Consumer Benefits:

1) - Closed cooking environment; 2) - While a high temperature can be achieved in the main cooking chamber, if desired, this product also provides the ability to cook for long periods of time with a low and constant cooking temperature; 3) - The away heat source eliminates the effect of high flames and provides an innovative concept for tenderizing large cuts of hard meat; 4) - Reservoir in the cooking chamber for liquid that slowly releases moisture during the cooking process; 5) - Thick metal and welded hinges increase the life and durability of the barbecue; 6) Because of cooking like an oven, there is no need for constant attention to meat and fire; 7) - If the heat source is charcoal or wood, these can be added as needed without any chance of dust falling on the food; 8) -The ability to put out the fire after cooking, makes it possible to save leftover charcoal or wood that is not burned for future reuse; 9) - Separate heat chamber allows for easy cleaning of ashes and, 10) - The existence of a drain in the cooking chamber allows for cleaning and easy removal of all liquids and grease accumulated at the bottom of the cooking chamber during the process. In addition to the above benefits, research on existing grills for commercial sale reveals several shortcomings that are problematic in a comprehensive approach to cooking meat. This product eliminates all these issues which are listed below:

A. Model # 1 - Classic Barbecue Grill. There are several sizes and models of the classic barbecue, but the basic concept is the same: a front-opening fireplace-shaped structure with a lowered charcoal floor, a roasting or cooking grill just above the fire, and a chimney. This basic project has numerous shortcomings:

1 - Total loss of unburned charcoal as there is no way to extinguish fire immediately after use of barbecue; 2 - There is no way to control the cooking temperature to achieve a homogeneous temperature in the barbecue during the cooking process;

3 - The addition of charcoal during cooking is inconvenient and may expose the meat to charcoal dust and dust;

4 - When cooking large pieces of meat, palette, leg, beef brisket, ribs and others, pieces that require to be packed, the best taste of baking or cooking with charcoal is not enjoyed, because the wrapper

prevents the meat from absorbing at the beginning of cooking, the smoky and so good flavor typical of this process. - In the absence of an electric barbecue, cooking the same type of meat as mentioned in item 4 also requires constant turning of the meat to ensure uniform cooking on all sides. 6) - The natural moisture in the meat that helps make it soft when cooked in an oven is completely lost because the cooking area on a classic barbecue grill is opened. Much of the natural juice and flavor of meat is lost as it escapes through the chimney. This often makes it dry and hard. This fact also makes it impossible to cook large cuts of meat, as mentioned in item 4, without wrapping them, or without constant attention to the meat, and the cuts of the outer layers that are getting ready.

B. Model # 2 - Gaucho style barbecue. This barbecue has a basic "V" shape: Wide at the top, narrow at the bottom, vented lid, charcoal reservoir at the bottom and inside, an inverted "V" deflector to protect the meat from direct exposure to fire. The deficiencies in the observed models are: 1- The metal used to make the barbecue in all areas is very thin, which shortens its useful life. x

2 - There is no way to monitor the temperature so that a homogeneous heat distribution is maintained. 3 - The handles on the observed models are placed very close to the surface of the adjacent metal, which may be very hot during the process.

4 - Very high purchase price compared to its size and the quality of the material used.

C. Model # 3 - Kabobs. The basic design of this barbecue grill is a shallow rectangular base containing charcoal and a structure that allows the cooking of meat on various levels on a surface or on skewers. The shortcomings in this project are:

1-0 metal used to manufacture the barbecue in all areas is very thin which shortens its service life.

2 - The direct flame and the proximity of the meat to it limits this barbecue in relation to cuts of meat that could bake, or cook efficiently. Big chunks of meat, no way. 3 - Supplying it with charcoal during the cooking process is inconvenient and may expose the meat to charcoal dust.

4 - Complete loss of unburned charcoal as there is no way to extinguish the fire after the preparation of meat or food.

- Exposed to wind that can blow ashes over meat.

20

D. Model # 4 - Drum. The basic design of this barbecue grill is a drum (or half drum) lying sideways and cut in half. The top forms the lid with an opening, while the bottom holds the charcoal at the bottom, and has an opening at the end to allow for air intake and the addition of more charcoal. The surface for roasting or cooking meat is on top of the bottom half. The shortcomings in this project are:

1- The metal used to make the barbecue in all areas is very thin, which shortens its useful life.

2 - Lack of professional standard in manufacturing. Manufacturing with two different drums, purchased in two different locations, features

inferior quality as with the lid closed, the two pieces do not fit perfectly.

3 - The paint used for painting is not resistant to "high temperature". So it comes off quickly (peels off).

4 - There is no way to monitor the temperature so that a homogeneous heat distribution is maintained.

5-0 design of the ventilation door and its retaining clip on both drums makes opening and closing the door difficult when hot.

6 - Difficulty in adding charcoal during cooking due to the small opening in the door (door hole) or the need to lift the cooking surface to add charcoal in or near the center. 7 - The addition of charcoal may expose the meat to charcoal dust. This product is a wheel-mounted outdoor barbecue, made up of the following main components:

The. A main cooking chamber, or chambers, with humidifying reservoirs.

B. A spaced-out heat chamber is therefore offset to the side of the main cooking chamber.

ç. Air port between the cooking chamber and the heat chamber.

d. Adjustable airflow opening in the heat chamber.

and. Adjustable openings in the chimneys installed in the main chamber.

The idea behind the design of a far-away heat source barbecue is to provide a successful cooking and preparation environment for a wide range of foods not found in other forms of barbecue, while at the same time freeing the food. barbecue, or task cook who holds you all the time caring for the meat while everyone has fun and enjoy the holiday. This is made possible by combining various project features. While various models and sizes may expand or reduce unit capacity, the model described here lends itself to illustrating the basic design. That is, at least one closable cooking chamber, and a separate heat chamber, which can also function as a cooking chamber for small amounts of food. The heat chamber is situated outside the cooking chamber, and its heat is conveyed to the cooking chamber through the opening in the wall shared by both chambers.

Heat circulation is carried out and regulated by a ventilation system in the heat chamber and another in the cooking chamber. The design of the model presented here, as well as the quality of the materials used in its construction, solves problems existing in radiant heat source barbecue grills. These improvements are defined in detail in the information above.

Said barbecue (1), the subject matter of the patent, is composed of the following components: flow control spreader (2); ventilation chimney (3); surface for handling food (4); drain (5); thermal circuit (6); door opens and closes the thermal circuit (7); heating chamber (8); heating chamber door (9); support foot support (10); casters (11); temperature thermometer (12); thermal circuit support port (13); meat grill (14); and suitable place for coal (15).

For a better understanding of the provisions applied in this improvement, drawings will be presented for demonstration purposes, with reference to the following report, where:

Figure 1 illustrates said barbecue (1) open in front view, indicating flow control spreader (2);

ventilation chimney (3); surface for handling food (4); drain (5); thermal circuit (6); door opens and closes the thermal circuit (7); heating chamber (8); heating chamber door (9); support foot support (10); casters (11); meat grill (14); and suitable place for coal (15).

Figure 2 illustrates said barbecue (1)

closed in front view, indicating flow control spreader (2); ventilation chimney (3); surface for handling food (4); drain (5); thermal circuit (6); door opens and closes the thermal circuit (7); heating chamber (8); heating chamber door (9); support foot support (10); casters (11); temperature thermometer (12);

Figure 3 illustrates said barbecue (1) open in perspective view, indicating flow control spreader (2); ventilation chimney (3); surface for handling food (4); thermal circuit (6); door opens and closes the thermal circuit (7); heating chamber (8); heating chamber door (9); support foot support (10); casters (11); thermal circuit support port (13); meat grill (14); and suitable place for coal (15).

It should be clarified that the model presented here is illustrative and not restrictive, whose conception may vary in its measurements, raw material, dimensions and shapes, without logically departing from the main scope of improvement, whose protection is claimed.

As is clear, the present Utility Model patent application is an improvement introduced in Barbecue (1), characterized by having flow control spreader (2); ventilation chimney (3); surface for handling food (4); drain (5); thermal circuit (6); door opens and closes the thermal circuit (7); heating chamber (8); heating chamber door (9); support foot support (10); casters (11); temperature thermometer (12); thermal circuit support port (13); meat grill (14); and suitable place for charcoal (15) for roasting meat and similar seasonings. The food cooking process is carried out by means of a thermal circuit (6) together with a heating chamber (8), both have access door, represented by figures (7) and (9). In the case of the thermal circuit (6), the door (7) serves to supply the coal, and in the case of the heating chamber (8), the door (9) serves to access the food to the grill. Once coal is placed in thermal circuit 19/19

(6), the heating chamber (8) is automatically heated by the heat generated by the thermal circuit (6). This simultaneous heating process occurs due to the installation of channels inside the thermal circuit (6) and the heating chamber.

Therefore, in accordance with Article 9 of Law

Industrial Property No. 9,279 / 96 and for all the aspects presented in this report, the object of this patent application deserves the protection as Utility Model, which is now claimed.

Claims (2)

1. "EWI BBQ INTRODUCED PERFORMANCE" - This Utility Utility application refers to a barbecue (1), characterized by its flow control spreader (2); ventilation chimney (3); surface for handling food (4); drain (5); thermal circuit (6); door opens and closes the thermal circuit (7); heating chamber (8); heating chamber door (9); support foot support (10); casters (11); temperature thermometer (12); thermal circuit support port (13); meat grill (14); and suitable place for charcoal (15) for roasting meat and similar seasonings. 2. "BARBECUE ENFORCEMENT" - according to claim 1, the food cooking process is characterized by using the thermal circuit (6) together with the heating chamber (8), both have access door, represented by the figures (7) and (9). In the case of the thermal circuit (6), the door (7) serves to supply coal, and in the case of the heating chamber (8), the door (9) serves to access the food to the grill (14). Once the coal is placed in the thermal circuit (6), the heating chamber (8) is automatically heated by the heat generated by the thermal circuit (6). This simultaneous heating process occurs due to the installation of channels inside the thermal circuit (6) and heating chamber (8).