CA2171912A1 - Structure of a stove for roasting meat - Google Patents
Structure of a stove for roasting meatInfo
- Publication number
- CA2171912A1 CA2171912A1 CA002171912A CA2171912A CA2171912A1 CA 2171912 A1 CA2171912 A1 CA 2171912A1 CA 002171912 A CA002171912 A CA 002171912A CA 2171912 A CA2171912 A CA 2171912A CA 2171912 A1 CA2171912 A1 CA 2171912A1
- Authority
- CA
- Canada
- Prior art keywords
- fire box
- pair
- stove
- protrudent
- broiler
- 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.)
- Abandoned
Links
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/07—Roasting devices for outdoor use; Barbecues
- A47J37/0786—Accessories
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/07—Roasting devices for outdoor use; Barbecues
- A47J37/0704—Roasting devices for outdoor use; Barbecues with horizontal fire box
- A47J37/0713—Roasting devices for outdoor use; Barbecues with horizontal fire box with gas burners
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
A structure of a stove for roasting meat comprises a gas fuled fire box on a carrier, a pair of U-shaped gas jets, a pair of heating plates and a pair of broiler pans sequentially disposed to the fire box therein, a grill rack attached above the pair of the broiler pans and a lid covered on the opening on the top of the fire box. This disclosure has been characterized in that the nozzles of the U-shaped gas jets blow parallel to the bottom surface of the fire box for preventing those nozzles to be blocked up by drips of the meat and that both the heating plates and broiler pans are made from the high conductive and heat reserving material such as caramic, pottery or firebricks. So that the stove can provide uniform heating effect and heat reserving function without causing carbon monoxide or oxidizations.
Description
2171gl2 TITLE:
A structure of a stove for roasting meat BACKGROUND OF THE INVENTION
The present invention relates to cooking apparatus and more particularly to a structure of a stove for roasting meat which stove provides uniform heat effect and long time heat reserving function so as to save f~el and reduce the environmental pollution.
Typical roaster stove for roasting meat utilizes charcoal or firewood building a fire. The meat or broiler puts on a grill above the fire so as to be directly roasted on the fire. This type of roaster stove always causes a great deal of smoking partially for the charcoal itself and partially for the drips from the meat, nevertheless bringing about environmental pollution. Besides, the disunion of the fire mades scorch in the meat. Certain improvement has been made to change this situation by utilizing the gas instead of the charcoal or firewood to fuel the stove and a metal plate which puts between the fire and grill and is to be white hot on the fire, so that the meat is indirectly roasted by the metal plate which can provide uniform heat effect to avoid the meat to be partially scorched without causing thick smoking.
~owever, this type of roaster stove can not obviate carbon monoxide contaminating the food. The metal plate, whether or not it is made of cast iron or stainless steel, will be eroded because of the drips from the meat and the continuous heating on the fire. 8esides, the metal has fine conductivity which is advantageous to the faster heating process but also a greater radiation, it becomes cold quickly after setting out of the fire, therefore, without reserving heat. Further, the drips of the meat continuously drop to the bottom of the stove will block up the gas jet.
SUMMARY OF THE PRESENT INVENTION
The present invention has a main object to provide a structure of stove for roasting meat which provides either uniform heat effect or long time heat reserving function.
Another object of the present invention is to provide a structure of stove for roasting meat which can obviate carbon monoxide.
Still another object of the present invention is to provide a structure of stove for roasting meat which avoides the drips of the meat block up the gas jet.
Further object of the present invention is to provide a structure of stove for roasting meat which can be utilized for other heating purpose.
Still further object of the present invention is to provide a structure of stove for roasting meat which avoides environmental pollution.
Accordingly, the stove for roasting meat of the present invention comprises generally a fire box on a carrier having a pair of U-shaped grilles or gas jets fixed in the bottom thereof and connected with an ambient gas source, a first and a second flange means superposedly positioned and transversely projected from an opposing inner wall thereof for sequentially disposing a pair of heating plate and a pair of broiler pans, a grill rack which may occasionally disposes above the broiler pans, and a lid covered on the fire box for warm or other heating purpose. The present invention has been characterized in the pair of the heating plates and the broiler pans which are made from high conductive and heat reserving naterial such as pottery, ceramic or firebricks for which can provide uniform heating effect and elongate heat reserving function.
The present invention will become more fully understood by reference to the following detailed description thereof when read in conjunction with the attached drawings.
BRIEF DESCRIPTION OF THE DRAWINCS:
Figure 1 is an exploded perspective view to show the preferred embodiment of the present invention, Figure 2 is a perspective view to show a heat plate according to the present invention, Figure 3 is a perspective view to sho~ a fire box of the present invention in which the pairs of the heating plates and the broiler pans are superposedly disposed above the fire therein, Figure 4 is a top view to show the relationship between the heating plate and the U-shaped gas jets according to the present invention, Figure 5 is a perspective view to show a broiler pan of the present invention, and Figure 6 is a sectional view taken along a-a of Fig. 5.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT:
~ ith reference first to Fig. 1 of the drawings, the structure of a stove for roasting meat of the present invention comprises a metal fire box 10 ~hich has an internally shrinked bottom and disposes on a carrier 119, à
pair of U-shaped grilles or gas jets 101 oppositely disposed to the bottom of the fire box 10 with their transverse portions towards each other and respectively connected with an ambient gas source 105 via the pipes 104 and appendages, a first flange means 106 and a second flange means 107 superposedly disposed and transversely project from the internal surface of the opposing oblique walls of the box 10, which is prepared to respectively secure a pair of heating plates 108 and a pair of broiler pans 111 thereon (as shown in Fig. 3), a grill rack 117 which is prepared to occasionally dispose above the broiler pans 111, and a lid 118 covered onto the upper opening of the box 10 for heat reserving purpose.
The U-shaped gas jet 101 has a plurality of nozzles 102 and 103 laterally formed along the inner sides of the U-shaped for which insures that these nozzles will not be blocked up if the drips from the meat reach to the bottom of the fire box 10 .
The heating plate 108 (as shown in Fig.2~ which is made from ceramic or pottery material or the firebricks for which possess high conductive and elongate heat reserving properties and the refractory up to 600 ~C, has a flat rectangular body and a plurality of rectangular configurations 110 regularly defined by a plurality of crosswise protrudent straight lines 110 on the upper surface. Each of the rectangular configurations has a tapered concave surface with a through hole 109 at the peak of the taper thereof. This configurations provides great advantages such that when the heating plate 108 is put on fire, the flame or heat will averagely go up through the holes 109 so as to facilitate a quite heating of the plate 108 and that if the drips of the meat inadvertently drop to the surface of the plate 108, it will be lead to the hole 10g and drop directly to the bottom of the fire box 10 without touching the nozzles 102 and 103 of the gas jet 101. This arrangement also prevents the surface of the heating plate from contaminated with residues as shown in Fig. 4.
Referring to Figs. 5 and 6, the broiler pan 111 has also a flat rectangular body made from ceramic or potter~ material or firebricks, a plurality of protrndent lines 112 obliquely and parallel formed on the upper surface on which the meats put, a doubled protrudent line 116 extended along the edges of either side and defined a concave rectangular space therein and a narrow concave portion 113 is defined between the lines 112 and 116 abutting line 116. On the under side, there is another protrudent line 115 adjacent the line 116 and a rectangular concave portion 114 defined therein. Based on this design, the heat will be uniformly transmitted through the rectangular concave portion 114 and the concave portions between each adjacent protrudent lines 112 on which the meat disposes. It is also advantageous that the meat supported by those protrudent lines 112 will not be stuck up on the pan but can be uniformly roasted and readily turned over. Further, the residues or carbides remained on the surface of the broiler pan 111 are easy to degrease or clean up and the surface of the broiler pan will not be oxidized.
In application, the gas fire from the nozzles 102 and 103 which blows parallel to the bottom surface of the fire box 10 will averagely heat the heating plates 108 at first. When the heating plates 108 become white hot, it begin to indirectly and uniformly transmit the heat onto the broiler pans 111 which receive the heat from the heating plates 108 just as a gridle burnt directly on the charcoal fire but more uniform and gentle, so that the meat on the pans 111 will win an uniform roasting. The drips, residues or carbides if any will drop into the concave portion of the pan 111. If any drip inadvertently drops onto the surface of the heating plate 108, it will be burnt out or lead to the hole 109 to be received in the bottom of the fire box 10 without blocking up the nozzles 102 and 103. Because there is sufficient spaces between the pan, plate and the inner wall of the fire box 10, the gas will be well burnt without causing any carbon monoxide.
The grill rack 117 is provide to occasionally dispose above the broiler pans 111 for boiling soup or water to drink.
While the lid 118 is used for warming purpose after the fire sets out or for protecting the components when the fire box 10 is not in use.
Furthermore, the temperature during application is controllable by adjusting the fire from the nozzles 102 and 103. When the fire sets out, the degradation of temperature on the heating plates 108 would be rather slow and gentle so as to provide an additional advantageous function of heat reservation.
Note that the specification relating to the above embodiment should be construed as exemplary rather than as limitative of the present invention, with many variations and modifications being readily attainable by a person of average s~ill in the art without departing from the spirit or scope thereof as defined by the appended claims and their legal equivalents.
A structure of a stove for roasting meat BACKGROUND OF THE INVENTION
The present invention relates to cooking apparatus and more particularly to a structure of a stove for roasting meat which stove provides uniform heat effect and long time heat reserving function so as to save f~el and reduce the environmental pollution.
Typical roaster stove for roasting meat utilizes charcoal or firewood building a fire. The meat or broiler puts on a grill above the fire so as to be directly roasted on the fire. This type of roaster stove always causes a great deal of smoking partially for the charcoal itself and partially for the drips from the meat, nevertheless bringing about environmental pollution. Besides, the disunion of the fire mades scorch in the meat. Certain improvement has been made to change this situation by utilizing the gas instead of the charcoal or firewood to fuel the stove and a metal plate which puts between the fire and grill and is to be white hot on the fire, so that the meat is indirectly roasted by the metal plate which can provide uniform heat effect to avoid the meat to be partially scorched without causing thick smoking.
~owever, this type of roaster stove can not obviate carbon monoxide contaminating the food. The metal plate, whether or not it is made of cast iron or stainless steel, will be eroded because of the drips from the meat and the continuous heating on the fire. 8esides, the metal has fine conductivity which is advantageous to the faster heating process but also a greater radiation, it becomes cold quickly after setting out of the fire, therefore, without reserving heat. Further, the drips of the meat continuously drop to the bottom of the stove will block up the gas jet.
SUMMARY OF THE PRESENT INVENTION
The present invention has a main object to provide a structure of stove for roasting meat which provides either uniform heat effect or long time heat reserving function.
Another object of the present invention is to provide a structure of stove for roasting meat which can obviate carbon monoxide.
Still another object of the present invention is to provide a structure of stove for roasting meat which avoides the drips of the meat block up the gas jet.
Further object of the present invention is to provide a structure of stove for roasting meat which can be utilized for other heating purpose.
Still further object of the present invention is to provide a structure of stove for roasting meat which avoides environmental pollution.
Accordingly, the stove for roasting meat of the present invention comprises generally a fire box on a carrier having a pair of U-shaped grilles or gas jets fixed in the bottom thereof and connected with an ambient gas source, a first and a second flange means superposedly positioned and transversely projected from an opposing inner wall thereof for sequentially disposing a pair of heating plate and a pair of broiler pans, a grill rack which may occasionally disposes above the broiler pans, and a lid covered on the fire box for warm or other heating purpose. The present invention has been characterized in the pair of the heating plates and the broiler pans which are made from high conductive and heat reserving naterial such as pottery, ceramic or firebricks for which can provide uniform heating effect and elongate heat reserving function.
The present invention will become more fully understood by reference to the following detailed description thereof when read in conjunction with the attached drawings.
BRIEF DESCRIPTION OF THE DRAWINCS:
Figure 1 is an exploded perspective view to show the preferred embodiment of the present invention, Figure 2 is a perspective view to show a heat plate according to the present invention, Figure 3 is a perspective view to sho~ a fire box of the present invention in which the pairs of the heating plates and the broiler pans are superposedly disposed above the fire therein, Figure 4 is a top view to show the relationship between the heating plate and the U-shaped gas jets according to the present invention, Figure 5 is a perspective view to show a broiler pan of the present invention, and Figure 6 is a sectional view taken along a-a of Fig. 5.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT:
~ ith reference first to Fig. 1 of the drawings, the structure of a stove for roasting meat of the present invention comprises a metal fire box 10 ~hich has an internally shrinked bottom and disposes on a carrier 119, à
pair of U-shaped grilles or gas jets 101 oppositely disposed to the bottom of the fire box 10 with their transverse portions towards each other and respectively connected with an ambient gas source 105 via the pipes 104 and appendages, a first flange means 106 and a second flange means 107 superposedly disposed and transversely project from the internal surface of the opposing oblique walls of the box 10, which is prepared to respectively secure a pair of heating plates 108 and a pair of broiler pans 111 thereon (as shown in Fig. 3), a grill rack 117 which is prepared to occasionally dispose above the broiler pans 111, and a lid 118 covered onto the upper opening of the box 10 for heat reserving purpose.
The U-shaped gas jet 101 has a plurality of nozzles 102 and 103 laterally formed along the inner sides of the U-shaped for which insures that these nozzles will not be blocked up if the drips from the meat reach to the bottom of the fire box 10 .
The heating plate 108 (as shown in Fig.2~ which is made from ceramic or pottery material or the firebricks for which possess high conductive and elongate heat reserving properties and the refractory up to 600 ~C, has a flat rectangular body and a plurality of rectangular configurations 110 regularly defined by a plurality of crosswise protrudent straight lines 110 on the upper surface. Each of the rectangular configurations has a tapered concave surface with a through hole 109 at the peak of the taper thereof. This configurations provides great advantages such that when the heating plate 108 is put on fire, the flame or heat will averagely go up through the holes 109 so as to facilitate a quite heating of the plate 108 and that if the drips of the meat inadvertently drop to the surface of the plate 108, it will be lead to the hole 10g and drop directly to the bottom of the fire box 10 without touching the nozzles 102 and 103 of the gas jet 101. This arrangement also prevents the surface of the heating plate from contaminated with residues as shown in Fig. 4.
Referring to Figs. 5 and 6, the broiler pan 111 has also a flat rectangular body made from ceramic or potter~ material or firebricks, a plurality of protrndent lines 112 obliquely and parallel formed on the upper surface on which the meats put, a doubled protrudent line 116 extended along the edges of either side and defined a concave rectangular space therein and a narrow concave portion 113 is defined between the lines 112 and 116 abutting line 116. On the under side, there is another protrudent line 115 adjacent the line 116 and a rectangular concave portion 114 defined therein. Based on this design, the heat will be uniformly transmitted through the rectangular concave portion 114 and the concave portions between each adjacent protrudent lines 112 on which the meat disposes. It is also advantageous that the meat supported by those protrudent lines 112 will not be stuck up on the pan but can be uniformly roasted and readily turned over. Further, the residues or carbides remained on the surface of the broiler pan 111 are easy to degrease or clean up and the surface of the broiler pan will not be oxidized.
In application, the gas fire from the nozzles 102 and 103 which blows parallel to the bottom surface of the fire box 10 will averagely heat the heating plates 108 at first. When the heating plates 108 become white hot, it begin to indirectly and uniformly transmit the heat onto the broiler pans 111 which receive the heat from the heating plates 108 just as a gridle burnt directly on the charcoal fire but more uniform and gentle, so that the meat on the pans 111 will win an uniform roasting. The drips, residues or carbides if any will drop into the concave portion of the pan 111. If any drip inadvertently drops onto the surface of the heating plate 108, it will be burnt out or lead to the hole 109 to be received in the bottom of the fire box 10 without blocking up the nozzles 102 and 103. Because there is sufficient spaces between the pan, plate and the inner wall of the fire box 10, the gas will be well burnt without causing any carbon monoxide.
The grill rack 117 is provide to occasionally dispose above the broiler pans 111 for boiling soup or water to drink.
While the lid 118 is used for warming purpose after the fire sets out or for protecting the components when the fire box 10 is not in use.
Furthermore, the temperature during application is controllable by adjusting the fire from the nozzles 102 and 103. When the fire sets out, the degradation of temperature on the heating plates 108 would be rather slow and gentle so as to provide an additional advantageous function of heat reservation.
Note that the specification relating to the above embodiment should be construed as exemplary rather than as limitative of the present invention, with many variations and modifications being readily attainable by a person of average s~ill in the art without departing from the spirit or scope thereof as defined by the appended claims and their legal equivalents.
Claims (3)
1. A structure of a stove for roasting meat comprising:
a fire box on a carrier, said fire box having internally an shrinked bottom, a first and a second flange means superposedly disposed and transversely projected from an internal surface of opposing oblique walls and a lid covered an upper opening of said fire box;
a pair of U-shaped gas jets oppositely disposed in the bottom of said fire box and connected with an ambient gas source via a pair of pipes and appendages, said U-shaped gas jet having a plurality of nozzles transversely formed along an inward side of the U-shape;
a pair of heating elements disposed to the first flange means of said fire box, said heating element having a flat rectangular body, a plurality of rectangular configurations regularly defined by a plurality of crosswise protrudent straight lines on an upper surface thereof, said rectangular configurations each having a tapered concave surface with a through hole at a peak of the tapered concave;
a pair of broiler pans disposed to the second flange means of said fire box thereon, said broiler pans having a flat rectangular body, a doubled protrudent line extended along the edges of either side and defined a concave rectangular space therein, a plurality of protrudent lines parallel and obliquely formed on the concave rectangular space of an upper surface and defined a narrow concave portion adjacent the doubled line and another protrudent line formed on a concave rectangular space on a bottom surface and extended along with the doubled protrudent line so as to define a narrow concave portion therebetween;
a grill rack occasionally attached to said fire box above said broiler pans;
when said heating elements heated to become white-hot will uniformly transmit the heat onto said broiler pans to roast the meat in favorable condition.
a fire box on a carrier, said fire box having internally an shrinked bottom, a first and a second flange means superposedly disposed and transversely projected from an internal surface of opposing oblique walls and a lid covered an upper opening of said fire box;
a pair of U-shaped gas jets oppositely disposed in the bottom of said fire box and connected with an ambient gas source via a pair of pipes and appendages, said U-shaped gas jet having a plurality of nozzles transversely formed along an inward side of the U-shape;
a pair of heating elements disposed to the first flange means of said fire box, said heating element having a flat rectangular body, a plurality of rectangular configurations regularly defined by a plurality of crosswise protrudent straight lines on an upper surface thereof, said rectangular configurations each having a tapered concave surface with a through hole at a peak of the tapered concave;
a pair of broiler pans disposed to the second flange means of said fire box thereon, said broiler pans having a flat rectangular body, a doubled protrudent line extended along the edges of either side and defined a concave rectangular space therein, a plurality of protrudent lines parallel and obliquely formed on the concave rectangular space of an upper surface and defined a narrow concave portion adjacent the doubled line and another protrudent line formed on a concave rectangular space on a bottom surface and extended along with the doubled protrudent line so as to define a narrow concave portion therebetween;
a grill rack occasionally attached to said fire box above said broiler pans;
when said heating elements heated to become white-hot will uniformly transmit the heat onto said broiler pans to roast the meat in favorable condition.
2. A structure of a stove according to claim 1 wherein said heating elements and said broiler pans are made from high conductive and heat reserving material such as ceramic, pottery or firebricks.
3. A structure of a stove according to claim 1 wherein the nozzles of said U-shaped gas jets blow parallel to the bottom surface of said fire box.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002171912A CA2171912A1 (en) | 1996-03-15 | 1996-03-15 | Structure of a stove for roasting meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002171912A CA2171912A1 (en) | 1996-03-15 | 1996-03-15 | Structure of a stove for roasting meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2171912A1 true CA2171912A1 (en) | 1997-09-16 |
Family
ID=4157758
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002171912A Abandoned CA2171912A1 (en) | 1996-03-15 | 1996-03-15 | Structure of a stove for roasting meat |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2171912A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009036488A1 (en) * | 2007-09-17 | 2009-03-26 | Shriro Australia Pty Limited | Improvements in barbeques |
| US20170130966A1 (en) * | 2015-11-10 | 2017-05-11 | Wilfrido Barajas | Barbecue Grill Heating and Smoking Plates and Method |
-
1996
- 1996-03-15 CA CA002171912A patent/CA2171912A1/en not_active Abandoned
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009036488A1 (en) * | 2007-09-17 | 2009-03-26 | Shriro Australia Pty Limited | Improvements in barbeques |
| US20170130966A1 (en) * | 2015-11-10 | 2017-05-11 | Wilfrido Barajas | Barbecue Grill Heating and Smoking Plates and Method |
| WO2017083036A1 (en) * | 2015-11-10 | 2017-05-18 | Nexgrill Industries, Inc. | Barbecue grill heating and smoking plates and method |
| US10058212B2 (en) * | 2015-11-10 | 2018-08-28 | Nexgrill Industries, Inc. | Barbecue grill heating and smoking plates and method |
| EP3373783A4 (en) * | 2015-11-10 | 2019-04-24 | Nexgrill Industries, Inc. | Barbecue grill heating and smoking plates and method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued | ||
| FZDE | Discontinued |
Effective date: 20000315 |